Zobrazeno 1 - 9
of 9
pro vyhledávání: '"O. Kotuzaki"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 103-113 (2024)
Probiotics are live bacteria that benefit the host's health when administered in adequate quantities. However, their use may be limited due to a decrease in cell viability during production, product storage, and subsequent passage through the gastroi
Externí odkaz:
https://doaj.org/article/6a78a023a15f4ad493df1d10ab243eba
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 80-86 (2020)
Considering that today intestinal dysbiosis to some extent affects about 90 % of the population of Ukraine, it is advisable to develop confectionery products with functional ingredients that can affect the microflora and are used to restore the distu
Externí odkaz:
https://doaj.org/article/b96f22b00770493a8860b648103f17e0
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 1 (2020)
The high-priority tasks of today’s confectionery industry include the development and introduction of functional-purpose confections. These products are supposed to be of high technological qualities, be effective in production to the extent possib
Externí odkaz:
https://doaj.org/article/47d58c846a1145c68c935eb511df8ed9
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 1 (2019)
The problems considered in the paper are the incidence of dysbiosis in the Ukrainian people, the reasons for it, and the methods of improving the diet of those suffering from microfloral disorders. Useful properties and effects of the microorganisms
Externí odkaz:
https://doaj.org/article/dc5909e7edd7476cb66e02568fea77c8
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 1 (2020)
The high-priority tasks of today’s confectionery industry include the development and introduction of functional-purpose confections. These products are supposed to be of high technological qualities, be effective in production to the extent possib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df55e93a012b567c5e4244e16bb88a1d
https://doi.org/10.15673/fst.v14i1.1645
https://doi.org/10.15673/fst.v14i1.1645
Publikováno v:
Scientific Works of National University of Food Technologies. 23:217-228
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43b0b0bef0f2f7cd2ef582d7e320f68a
https://doi.org/10.24263/2225-2924-2017-23-5-1-27
https://doi.org/10.24263/2225-2924-2017-23-5-1-27
Publikováno v:
Food Science and Technology. 12
This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b44afe409e101db8b7045811035e2d57
https://doi.org/10.15673/fst.v12i3.1042
https://doi.org/10.15673/fst.v12i3.1042
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.