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Akademický článek

Use of non-thermal treatment methods to ensure the quality and safety of fish and other hydrobionts. Overview of the subject field

Autor: Burak L. Ch.

Publikováno v: Vestnik MGTU, Vol 27, Iss 3, Pp 343-360 (2024)

Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in o

Externí odkaz: https://doaj.org/article/aeaa92819c1147249ff6fa0ec2e09a24

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Akademický článek

APPLICATION OF MODERN TECHNOLOGIES AND PROBIOTICS FOR DEACTIVATION OF AFLATOXIN IN FOOD PRODUCTS. REVIEW.

Autor: Burak, L. Ch.¹, Samankova, N. V.²

Publikováno v: German International Journal of Modern Science / Deutsche Internationale Zeitschrift für Zeitgenössische Wissenschaft. Sep2024, Issue 88, p10-13. 4p.

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USING OZONIZING TECHNOLOGY IN THE FOOD INDUSTRY

Autor: Burak, L.

The annual increase in consumer demand for fresh, minimally processed food products contributes to the search for new methods and technologies that ensure the maximum preservation of the nutritional value of products and their safety. Traditional pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3694d961fe11b80fd6e680158ccea9a

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MODERN PRESERVING METHODS USED IN THE FOOD INDUSTRY. REVIEW

Autor: Burak L.

Consumer demand for natural and safe food with a long shelf life contributes to the development of food processing technology. The purpose of the article is to review the existing modern technologies for food processing, the advantages and disadvanta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a97d5975c0c018655ccd2b44cc141f60

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