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26.663  Articles
1 of 2.667 pages  |  10  records  |  more records»
Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, ... see more

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, ... see more

The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the expans... see more

The aim of the work was to determine the concentration of nitrites in vegetable products (tomatoes, cucumbers, white cabbage, table beet, carrot, potatoes, onion and green onion, lettuce, spinach and parsley), realized at markets of the cities Ternopil, K... see more

The method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition. The possibility of re... see more

The aim of the work is elaboration of the principally new method of deep processing of carotene-containing vegetables (CCV). For attaining this aim was used the complex effect of steam-thermal processing and fine-dispersed comminution for preservation and... see more

The aim of the work was to determine the concentration of nitrites in vegetable products (tomatoes, cucumbers, white cabbage, table beet, carrot, potatoes, onion and green onion, lettuce, spinach and parsley), realized at markets of the cities Ternopil, K... see more

The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the expans... see more

The object of research is the temperature field of the working surface of the rotor-film apparatus (RFA) when heated by a nichrome spiral with a different coolant layer or using a flexible film resistive radiating type electric heater (FFREHRT). Since the... see more

1 of 2.667 pages  |  10  records  |  more records»