Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Liliia Pozhitkova"'
Publikováno v:
Technology Audit and Production Reserves, Vol 4, Iss 3(54), Pp 41-49 (2020)
The food industry is now increasingly focusing on changing existing technologies in order to improve the efficiency of raw materials processing and increase the production of high quality food products and functional ingredients with a minimum amount
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::666691786a325da14abf01fda22871de
https://doi.org/10.15587/2706-5448.2020.210374
https://doi.org/10.15587/2706-5448.2020.210374
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 77-88 (2020)
We have studied the proteolytic, α-galactosidase, and β-glucosidase activities of the consortia Lactobacillus acidophilus 317/402 with Bifidobacterium longum-Ya3 and Вifidobacterium adolescentis-С52 in the process of soy milk fermentation. It has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33d64db74d1cd49594dbed9bad2bfba7
https://doi.org/10.15587/1729-4061.2020.205753
https://doi.org/10.15587/1729-4061.2020.205753
Publikováno v:
Problems of Environmental Biotechnology; No. 1 (2021)
Проблемы экологической биотехнологии; № 1 (2021)
Проблеми екологічної біотехнології; № 1 (2021)
Проблемы экологической биотехнологии; № 1 (2021)
Проблеми екологічної біотехнології; № 1 (2021)
Cereal grains are claimed to be one of the most important sources of carbohydrates, proteins, dietary fibre, vitamins, and minerals. The possibility of using fermentation of cereals with lactic acid bacteria to obtain functional products with high nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0cfa81002803bf2f9f2e840f420e907
https://doi.org/10.18372/2306-6407.1.16119
https://doi.org/10.18372/2306-6407.1.16119
Publikováno v:
EUREKA: Life Sciences. 5:31-45
Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6779fe86559a0b51bd13235c889a482e
https://doi.org/10.21303/2504-5695.2019.00992
https://doi.org/10.21303/2504-5695.2019.00992