ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Agronomy and forestry
Food and nutrition
Biology
Technology
Zoology
Environment
Research
Education
Social Sciences
Economy
all records (72)

Languages
English
Spanish
Portuguese
German
French

Countries
Indonesia
USA
Romania
Brazil
Ukraine
Germany
Turkey, Turkish Republic
Russia
Cuba
Chile
all records (80)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
191.533  Articles
1 of 19.154 pages  |  10  records  |  more records»
Background and objectives: Foods high in protein are known to satiate more fully than foods high in other constituents. One challenge with these types of food is the degree of palatability. This study was aimed at developing the frankfurter style of sausa... see more

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

PlantCult Project aims to explore the role of culinary traditions and innovations through their impact on shaping the social landscape in ancient Europe over long time periods (from the Neolithic period to the Iron Age) and large territories. The experime... see more

One of the most common and investigated processes in the food industry is the drying process; this is the final stage of technological protocols that defines quality of a resulting product. It has been established that the drying process intensified due t... see more

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

The article is devoted to the study of the medical and biological safety of consumption of multicomponent meat-rich semi-finished products and semi-smoked sausage. When creating functional products, the approach of multi-ingredient modeling of the future ... see more

Supply chain management of perishable products especially fresh food is different from other types of products because of extraordinary amount of wastage during inventory holding in facilities and transportation process. With considering production and di... see more

The purpose of the research is to create an optical piezometer and a working chamber of a high-pressure apparatus for spectral studies of food products (liquid and viscous plastic) in situ; to obtain indicators of compression and spectral (optical) proper... see more

1 of 19.154 pages  |  10  records  |  more records»