Zobrazeno 1 - 10
of 2 637
pro vyhledávání: '"BIOLOGICAL VALUE"'
Autor:
Larysa Bal-Prylypko, Inna Levytska, Liubov Tkachenko, Yuliya Kryzhova, Yaroslav Rudyk, Yevheniia Marchyshyna, Maxim Ryabovol, Yuliia Slyva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for
Externí odkaz:
https://doaj.org/article/30c187f5d1ac44e3a52b0cb0a69ad42d
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 35-41 (2024)
There exists a problem of unbalanced nutrition in the modern world. Consumption of vegetables and fruits is mainly seasonal and they are not consumed by everyone in the daily diet in sufficient quantities to meet the daily requirement for nutrients.
Externí odkaz:
https://doaj.org/article/a8426579f6ed49388bdb59e3657e3598
Autor:
A. M. Solomon
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 77-83 (2024)
The process of nutrition is a function of the relationship between a person and the environment. Food should contribute to the adaptation of the human body to unfavorable conditions and, in addition to its main function – meeting the physiological
Externí odkaz:
https://doaj.org/article/4df0caa19dbb4ddda2e6a3550a7485e5
Autor:
I. M. Bernyk, I. A. Rudenko, N. V. Novgorodska, S. М. Ovsіenko, A. R. Kolisnichenko, T. V. Didyk
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 181-189 (2024)
The article examines the issue of expanding the assortment of dairy products with a combined composition of raw materials, using the raw resources of wild and cultivated berries, vegetables. Subject. Pumpkin, actinidia, berry-vegetable filling, ice-c
Externí odkaz:
https://doaj.org/article/8db834562d0746b7a2b8304b925dbaa9
Autor:
N. A. Pankratyeva, O. S. Chechenikhina
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 119-125 (2024)
The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste character
Externí odkaz:
https://doaj.org/article/e95e6c5f33f2428a82c242428f31f83b
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 36-47 (2023)
As a result of the conducted scientific research, the use of raw materials with low allergenic activity has been justified for the development of a recipe for boiled sausages for feeding children suffering from food intolerance. The experimental work
Externí odkaz:
https://doaj.org/article/71cc4e567a3a48a2850628453dd64953
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 58-67 (2023)
Data on the biological and nutritional value of venison have been studied. Justification for the use of venison and the development of meat cream using it has been carried out in KubSAU named after I.T. Trubilin. As a result of the research, the veni
Externí odkaz:
https://doaj.org/article/7db009275b524b5a91edde4d50da6ef0
Autor:
L. V. Antipova, E. S. Popov
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 14-26 (2023)
Attracting new raw material sources is based on the existing experience of using fish from the national internal and external water bodies in food, including seas, oceans, rivers, lakes and artificial reservoirs. The purpose of the research is to sub
Externí odkaz:
https://doaj.org/article/c945ccd8fdea49d1ba0505a4b7edef97
Autor:
A. F. Bohatko
Publikováno v:
Ukrainian Journal of Veterinary and Agricultural Sciences, Vol 6, Iss 3, Pp 32-38 (2023)
Probiotics are widely used for intensive technologies of growing broiler chickens due to their ecologically harmless properties, increasing productivity and obtaining safe and high-quality meat products. The purpose of the study was to determine the
Externí odkaz:
https://doaj.org/article/3288e010d7b94c93ae2136beca2ada31
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 4, Pp 698-709 (2023)
A profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. These operations involve advanced analytical methods and c
Externí odkaz:
https://doaj.org/article/2f2c0da4015e4ea1aeb039321c44bb3e