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18.706  Articles
1 of 1.872 pages  |  10  records  |  more records»
It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics.The main quality characteristic of soups-purees is a homogenous consiste... see more

There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extrac... see more

There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extrac... see more

There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extrac... see more

An important problem of bakery is the prevention of the main causes of spoilage of bread, namely the development of microorganisms, which, under favorable conditions, become activated and lead to complete unsuitability of the product for consumption. The ... see more

The paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the t... see more

It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour fo... see more

Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a... see more

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more

1 of 1.872 pages  |  10  records  |  more records»