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3.589  Articles
1 of 360 pages  |  10  records  |  more records»
The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The con... see more

The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The con... see more

The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The con... see more

Design of compositions made from raw materials that do not require additional introduction of pectin during the production of jams with raw materials containing low amount of pectin has been substantiated. It has been found that the amount of frozen water... see more

Objective: The aim of the study is to analyse the use of information and telecommunication technologies in the course of investigating crimes aimed at personal freedom. This goal determines the materials and methods used by the authors in the research pro... see more

The spread of disinformation during the COVID-19 pandemic is largely associated with social media and online messengers. Viral disinformation disseminated in 2020–2021 was related to a wide range of topics that caused panic among people. Many false narrat... see more


There is substantiated the topicality of studying hygroscopic properties and porosity of glued reinforced sausage casings of intestinal raw materials. The work aim is to establish storage conditions of glued reinforced sausage casings of intestinal raw ma... see more

Crafty combination of cryopowders as bio-supplements to the “milk” base has great prospects in both bio-technological and social aspect. Main criteria at developing recipes of cheese masses were a search for optimal ratios of components for getting proper... see more

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