Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Foshchan, A."'
Autor:
A. Foshchan
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 147-156 (2023)
This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modi
Externí odkaz:
https://doaj.org/article/ffe5e56cd1ee43ef8cdfe3483535c517
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 2 (2022)
This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modi
Externí odkaz:
https://doaj.org/article/5aa9e7b7d3f143a1a7aca1995233b556
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 1 (2022)
This paper investigates the effect of precursors on the formation of 3-MCPD esters (3-MCPD-E) and glycidol esters (GE) and discusses ways to reduce the concentration of these toxic esters in deodorised oils. As the content of oxidation products in su
Externí odkaz:
https://doaj.org/article/69dc8dd1923b4affa537c796fda55f81
Publikováno v:
BIO Web of Conferences, Vol 66, p 14016 (2023)
In the conditions of rapid global population growth, resource depletion, and increasing demand for grains, an efficient agricultural management system becomes a crucial element for ensuring food security in Russia and worldwide. The foundation of suc
Externí odkaz:
https://doaj.org/article/d381f4b4356f4d27babb9923ca775fed
Autor:
Foshchan, Andriy1 andreyfoshchan@gmail.com, Yevlash, Viktoriya2 evlashvv@gmail.com, Aksonova, Olena1 eaksonova@gmail.com, Murlykina, Natalia1,3 natvitmur@ukr.net, Piliugina, Inna4 inna.piliugina@ukr.net
Publikováno v:
Technology Audit & Production Reserves. 2021, Vol. 2 Issue 3(58), p6-13. 8p.
Publikováno v:
Food Science & Technology (2073-8684). 2022, Vol. 16 Issue 2, p46-54. 9p.
Autor:
Nurshash Zhexenbay, Maigul Kizatova, Zhanar Nabiyeva, Galiya Iskakova, Nataliya Grynchenko, Andriy Foshchan, Olga Grinchenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 5 No. 11 (119) (2022): Technology and Equipment of Food Production; 83-93
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (119) (2022): Технології та обладнання харчових виробництв; 83-93
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (119) (2022): Технології та обладнання харчових виробництв; 83-93
Technology of soft ice cream has been developed using beet pectin concentrate (BPC) as a functional component. As an additional component of the probiotic action, the probiotic Bifidobacterium, Lactobacillus were introduced in an amount of 0.1 %. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::747a93271bd8d260c74ae2b658d69443
https://doi.org/10.15587/1729-4061.2022.265966
https://doi.org/10.15587/1729-4061.2022.265966
Publikováno v:
Finance and Credit. 28:878-899
https://www.fin-izdat.com/journal/fc/detail.php?ID=78306
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90e855f7d8b8b09659d1eb952467bdc8
https://doi.org/10.24891/fc.28.4.878
https://doi.org/10.24891/fc.28.4.878
Publikováno v:
Food Science and Technology. 16
This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bd1aeb632394ec75371bcb977c26d22
https://doi.org/10.15673/fst.v16i2.2371
https://doi.org/10.15673/fst.v16i2.2371
Autor:
Zhexenbay, Nurshash, Kizatova, Maigul, Nabiyeva, Zhanar, Iskakova, Galiya, Grynchenko, Nataliya, Foshchan, Andriy, Grinchenko, Olga
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2022, Vol. 119 Issue 11, p83-93, 11p