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2.150  Articles
1 of 215 pages  |  10  records  |  more records»
One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty a... see more

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, fu... see more

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, fu... see more

One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty a... see more

The object of research is the technology of oatmeal cookies using the Magnetofood food additive. Prospective enhancers of food systems (in particular, dough confectionery masses) are nanoadditives, which are characterized by a wide range of functional and... see more

The object of research is the technology of custard gingerbread from a mixture of rye and wheat flour using the food additive «Magnetofood». To improve the technology and to obtain high-quality products with a long term preservation of freshness, various ... see more

One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty a... see more

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, fu... see more

In the course of development of bakery products enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops enjoy popularity. The actual direction can be a combination of the use of oil-bearing c... see more

1 of 215 pages  |  10  records  |  more records»