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5.204  Articles
1 of 521 pages  |  10  records  |  more records»
The article presents a scientific study of the functional and technological properties of hydrocolloids, namely thickeners of polysaccharide nature, which are used as thickeners and stabilizers in dessert products. According to the monitoring of literatur... see more

The effectiveness of fundamental and applied research is realized in the field of technological and hardware solutions, it allows creating a new generation of food products whose quality indicators go beyond those typical of the traditional assortment. Th... see more

Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by anal... see more

Today scientific-practical bases of technologies of structured food products allow to create a principally new segment of products at the food market. Introduction of new principles of processing raw materials and ingredients, practical production methods... see more

The effectiveness of fundamental and applied research is realized in the field of technological and hardware solutions, it allows creating a new generation of food products whose quality indicators go beyond those typical of the traditional assortment. Th... see more

Capsulation as a technological principle can provoke an activation of innovative activity in food branch and become a cause of elaboration and introduction of new scientifically grounded technologies of raw material processing, creation of new commodity f... see more

Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by anal... see more

Today scientific-practical bases of technologies of structured food products allow to create a principally new segment of products at the food market. Introduction of new principles of processing raw materials and ingredients, practical production methods... see more

This paper reports the development of technological principles for making granulated fillers. Our study involved model systems (granules), which has made it possible to determine the conditions for forming alginate-calcium complexes. It has been establish... see more

1 of 521 pages  |  10  records  |  more records»