Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Oksana Vasheka"'
Publikováno v:
Ukrainian Journal of Food Science, Vol 10, Iss 2, Pp 136-148 (2022)
Externí odkaz:
https://doaj.org/article/45e72ef682594c78a6e0aa3361458068
Publikováno v:
Food and Environment Safety, Vol 16, Iss 3, Pp 140-146 (2017)
The article is devoted to research of model systems of a new finishing confectionery semifinished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester. A derivatographic analysis of the model systems of a conf
Externí odkaz:
https://doaj.org/article/b653e7b7bfec45e69b2fa04bcbd64dbf
Publikováno v:
Ukrainian Food Journal. 11:601-615
Introduction. The aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Materials and methods. Sociological rese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d4ad9ccfa7e78577da0188e802fce56
https://doi.org/10.24263/2304-974x-2022-11-4-9
https://doi.org/10.24263/2304-974x-2022-11-4-9
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (94), Pp 35-41 (2018)
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (94) (2018): Technology and Equipment of Food Production; 35-41
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (94) (2018): Технологии и оборудование пищевых производств; 35-41
Східно-Європейський журнал передових технологій; Том 4, № 11 (94) (2018): Технології та обладнання харчових виробництв; 35-41
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (94) (2018): Technology and Equipment of Food Production; 35-41
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (94) (2018): Технологии и оборудование пищевых производств; 35-41
Східно-Європейський журнал передових технологій; Том 4, № 11 (94) (2018): Технології та обладнання харчових виробництв; 35-41
Taking into consideration modern requirements to technological characteristics of decorative semi-finished products, micronutrient composition, we developed the formulation for the innovative confectionery semi-finished product, which is based on sug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd1bf682679b325795795985d67463c8
https://doi.org/10.15587/1729-4061.2018.140129
https://doi.org/10.15587/1729-4061.2018.140129
Publikováno v:
EUREKA: Life Sciences. 4:42-49
One of the resource-saving methods of drying, from the point of view of preserving food and biological value, providing the appropriate recovery properties of dried food products (DFP) and energy intensity of the process, is drying with mixed heat su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::115881b05aa6a3d57f733665a47082b9
https://doi.org/10.21303/2504-5695.2018.00683
https://doi.org/10.21303/2504-5695.2018.00683
Publikováno v:
Ukrainian Food Journal. 6:302-313
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd29e293690e8cdbef77ca0303ee71f8
https://doi.org/10.24263/2304-974x-2017-6-2-11
https://doi.org/10.24263/2304-974x-2017-6-2-11
Publikováno v:
International scientific journal "Internauka".
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad89dfbefeaa47d07b603a531614f316
https://doi.org/10.25313/2520-2057-2018-5-3474
https://doi.org/10.25313/2520-2057-2018-5-3474
Publikováno v:
International scientific journal "Internauka".
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c39b7ddf3ee543fe2b8f730609442d1
https://doi.org/10.25313/2520-2057-2020-9-6059
https://doi.org/10.25313/2520-2057-2020-9-6059