ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Biology
Technology
Agronomy and forestry
Economy
Education
Social Sciences
Food and nutrition
Research
Chemistry
Languages
all records (73)

Languages
English
Spanish
German
Portuguese
French

Countries
Indonesia
USA
Brazil
Ukraine
Romania
Russia
Turkey, Turkish Republic
South Africa
Germany
Poland
all records (75)

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

Filter  
 
39.925  Articles
1 of 3.993 pages  |  10  records  |  more records»
The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The con... see more

The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The con... see more

Meat products have great importance in daily diet. The physical and functional properties of meat products provide consumer appreciation. In addition to these features, an evaluation has been made in terms of their impact on human health. In this study, t... see more

Functional foods are the foods that provide health benefits beyond the basic nutrition. Dairy products have a prominent position in the functional food market. However, market share for functional dairy products in Sri Lanka is low compared to most of the... see more

The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The con... see more

At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and foo... see more

Aim. To analyze the changes of advanced glycation end products (AGE) and galectin-3, their relationship in patients with chronic heart failure (CHF) and atrial fibrillation (AF), depending on the renal functional and age.Material and methods.&nb... see more

Eggs are important components of the human diet due to their low cost, high protein content and protein related technological features. High digestibility of egg proteins makes it possible to consume alone in the assay of nutritive values. Binding, emulsi... see more

With the development of awareness of healthy eating, consumers are waiting to provide from food in terms of nutrition as well as health benefits. As a result of these expectations of consumers to new products, functional foods have been one of the fastest... see more

1 of 3.993 pages  |  10  records  |  more records»