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467  Articles
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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

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 priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffen... see more

The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffen... see more

Nowadays usage of dietary fibers in foods has been increasing duo to revealing of health benefits. Beta-glucans found especially in oats and barley, are polysaccharide and source of water-soluble dietary fiber. Positive effects of beta-glucans like healin... see more

Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. It is shown that polysaccharides in the composition of Jerusalem articho... see more

Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. It is shown that polysaccharides in the composition of Jerusalem articho... see more

The work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritional a... see more

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