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1.312  Articles
1 of 132 pages  |  10  records  |  more records»
The method of production of concentrated fruit and vegeTable semi-finished product based on apples, Jerusalem artichoke and quince has been improved. Selected components of plant raw materials are chosen due to the presence of such useful substances ... see more

The aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products.I... see more

The method of production of peanut paste with blended fruit and vegetable semi-finished products of high degree of readiness based on Jerusalem artichoke and cranberry obtained under conditions of low-temperature concentration has been improved. The produ... see more

Sweet dishes and desserts are in high demand among consumers. However, these products usually have an unbalanced chemical composition, high caloric content, high fat and carbohydrate content, relatively low protein content and insufficient amount of biolo... see more

Sweet dishes and desserts are in high demand among consumers. However, these products usually have an unbalanced chemical composition, high caloric content, high fat and carbohydrate content, relatively low protein content and insufficient amount of biolo... see more

A method has been developed for the production of a fruit and vegetable paste-like semi-finished product based on an Antonovka apple, Muscat pearl pumpkin and Bona beet. The method is characterized by concentration in gentle temperature conditions (50...5... see more

The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into a... see more

The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into a... see more

The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into a... see more

1 of 132 pages  |  10  records  |  more records»