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12.306  Articles
1 of 1.232 pages  |  10  records  |  more records»
The aim of the work is to study the medical and biological properties of eggplant powders.Eggplant food powder is a raw material, an important characteristic of which is its chemical composition, in particular dietary fibers (pectin and fiber). Eggplant p... see more

The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at... see more

Results of the study of functional properties of partially prepared liver pate masses with partial replacement of beef liver with edible eggplant powder (3 %, 5 %, 7 %) were presented. Structural and mechanical characteristics of liver pate masses partial... see more

The aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50-60 º?. The results of the conducted complex of studies reflect main technological and consumption properties o... see more

The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at... see more

The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at... see more

Popovych Igor L, Gumega Myroslav D, Verba Igor E, Popovych Andrii I, Korolyshyn Tetyana A, Tkachuk Svitlana P, Ostapenko Volodymyr M, Zukow Walery. Comparative investigation effects on nervous and immune systems of bioactive water Naftussya Spa Trusk... see more

The aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50-60 º?. The results of the conducted complex of studies reflect main technological and consumption properties o... see more

Background.In our last study has formed three homogeneous cholekinetics groups, namely: normokinesia as well as hypertonic-hyperkinetic and hyperkinetic-hypertonic dyskinesia. The purpose of this study to identify the parameters of neuroendocrine-immune c... see more

1 of 1.232 pages  |  10  records  |  more records»