Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Oleg Galenko"'
Publikováno v:
Food and Environment Safety, Vol 19, Iss 2, Pp 170-175 (2020)
The impact of washing solutions on mechanically deboned turkey meat (MDM) was evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic acid (pH 5.8). Inorganic phosphoric acid was found to be the stronges
Externí odkaz:
https://doaj.org/article/1311bb67b8054fb3998bfbe20538c42d
Autor:
Svitlana Litvynchuk, Oleg Galenko, Alessio Cavicchi, Costanza Ceccanti, Chiara Mignani, Lucia Guidi, Anastasiia Shevchenko
Publikováno v:
Plants, Vol 11, Iss 20, p 2762 (2022)
Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in
Externí odkaz:
https://doaj.org/article/01859428e32d49b29ae8f49a08646f11
Publikováno v:
Ukrainian Food Journal. 11:90-101
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41190f0bf75554c069f627fb63489de2
https://doi.org/10.24263/2304-974x-2022-11-1-10
https://doi.org/10.24263/2304-974x-2022-11-1-10
Publikováno v:
Ukrainian Journal of Food Science. 9:48-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::492ac42b767c69cda9574da7b69810b9
https://doi.org/10.24263/2310-1008-2021-9-1-6
https://doi.org/10.24263/2310-1008-2021-9-1-6
Publikováno v:
FOOD RESOURCES. 7:139-146
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e28aaa02ab5db76ec280520a777395bb
https://doi.org/10.31073/foodresources2019-13-14
https://doi.org/10.31073/foodresources2019-13-14
Publikováno v:
Ukrainian Journal of Food Science. 7:16-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe0db8ec8ec99cc1207ca33b0cacfd81
https://doi.org/10.24263/2310-1008-2019-7-1-4
https://doi.org/10.24263/2310-1008-2019-7-1-4
Publikováno v:
Ukrainian Journal of Food Science. 6:198-207
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9402d8fce8e3f8d0fd67d3577904bdb3
https://doi.org/10.24263/2310-1008-2018-6-2-5
https://doi.org/10.24263/2310-1008-2018-6-2-5
Publikováno v:
Ukrainian Journal of Food Science. 6:6-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb8cd0a616fcdbbb55d2e6312bcdb771
https://doi.org/10.24263/2310-1008-2018-6-1-3
https://doi.org/10.24263/2310-1008-2018-6-1-3
Publikováno v:
Ukrainian Journal of Food Science. 6:46-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae8f079982feb2749ff17dc62f044c51
https://doi.org/10.24263/2310-1008-2018-6-1-7
https://doi.org/10.24263/2310-1008-2018-6-1-7
Publikováno v:
Science and innovation. 14:36-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d0b5ce1c6a71deadd47f8464e7e4708
https://doi.org/10.15407/scine14.01.036
https://doi.org/10.15407/scine14.01.036