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1.312  Articles
1 of 132 pages  |  10  records  |  more records»
The purpose of the study is to determine the structural and mechanical properties of Turkish delight based on the fruit and vegetable paste made from pumpkin, quince and apples, made according to the developed technology. The developed method of productio... 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

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 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

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

Daily, there are generated large quantities of fruit and vegetable wastes on wholesale fruit and vegetable markets, local orthofruit shops and supermarkets. The excessive generation of these wastes can cause environmental problems. So, the aim of this stu... see more

The object of research is the technological process for the production of fruit and berry semi-finished product. Existing technologies for processing fruit and berry raw materials are characterized by the loss of valuable components of the feedstock, name... see more

The object of research is the technological process for the production of fruit and berry semi-finished product. Existing technologies for processing fruit and berry raw materials are characterized by the loss of valuable components of the feedstock, name... see more

The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some ... see more

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