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15.367  Articles
1 of 1.538 pages  |  10  records  |  more records»
There has been studied the conservation of vitamins and microelements in boiled-smoked sausages, using enriched leguminous flour. The research object is boiled-smoked sausages, in which recipes there were used sprout flour of soya and nut that are carrier... see more

The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of the... see more

The study on the substantiation of using sprouted beans flour enriched with iodine and selenium in the production of the sour-milk product was carried out. The relevance of this research was determined by the lack of sour-milk products for people sufferin... see more


The tourist product is a specific product that has a number of features such as in- separability from the source of formation, complexity, insensitivity, impossibility of storage and warehousing of the tourist product. These features should be taken into ... see more

Mass introduction of e-learning in the higher education system due to spread of the pandemic has led to a search for effective information technologies and their adaptation, taking into account peculiarities of professional training of specialists in a pa... see more

Results of marketing studies of consumption motivations and preferences at choosing bread for special dietary consumption are presented. It has been established, that 18 % of questioned give advantage to bread with a decreased amount of carbohydrates; 17 ... see more

Marketing research of consumer preferences of consumers when purchasing various groups of food products are conducted, the factors affecting respondents when purchasing food products are studied. It is established that the consumer in its daily diet takes... see more

The results of studying changes of phytic acid in seeds of soya of “Diamond” variety and ones of chick-pea of “Krasnokutsky – 195” depending on seed soaking and sprouting conditions are presented. The content of phytic acid and changes of phytic globoloid... see more

1 of 1.538 pages  |  10  records  |  more records»