Zobrazeno 1 - 10
of 91
pro vyhledávání: '"T. Manoli"'
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 15, Iss 1, Pp 74-90 (2024)
In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materi
Externí odkaz:
https://doaj.org/article/79ede86316d743e4a67906c80a110c16
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 50-54 (2020)
The article deals with the research aimed at developing an enzymatic method for removing the subcutaneous fat in the technology of fish snacks production. Currently, fish snacks are popular among consumers. However, due to fierce market competition,
Externí odkaz:
https://doaj.org/article/0ea1320e310946afa549b935c518a7f5
Autor:
A. Menchynska, T. Manoli, L. Tyshchenko, O. Pylypchuk, A. Ivanyuta, N. Holembovska, M. Nikolaenko
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have highe
Externí odkaz:
https://doaj.org/article/85fadfe2ac3b45f69ed190f63a922d5f
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 2 (2021)
The article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings. The relevance of the composition of natura
Externí odkaz:
https://doaj.org/article/f8655fa50ab44d5fbd2695b6977cd8b8
Publikováno v:
Holodilʹnaâ Tehnika i Tehnologiâ, Vol 52, Iss 6 (2016)
Ability of a mixture of low-esterified pectin and acid to cause structural changes of mesopelagic small fish proteins is determined. These changes lead to a decrease in the MRP and an increase in water yielding. Such a influence mechanism on the mois
Externí odkaz:
https://doaj.org/article/cd252917418648e3beb2a88cd24d5f81
Publikováno v:
Товарознавчий вісник. 1:34-43
Мета. Метою статті було дослідження стану та перспектив виробництва перепелиних яєць, обґрунтування доцільності застосування інструме
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9608885eac0054bf72716b01e1e10fd8
https://doi.org/10.36910/6775-2310-5283-2021-14-4
https://doi.org/10.36910/6775-2310-5283-2021-14-4
Publikováno v:
Animal Science and Food Technology. 12
The article defines the influence of biochemical properties of raw materials on the quality change of low-salted fish products packed in conditions of a modified medium. The main reasons for the quality deterioration of low-salted fish products are d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e21f7ce805f6fa0eda9985e1c0e539de
https://doi.org/10.31548/animal2021.02.004
https://doi.org/10.31548/animal2021.02.004
Autor:
M. Nikolaenko, N. Holembovska, A. Ivanyuta, O. Pylypchuk, L. Tyshchenko, T. Manoli, A. Menchynska
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have highe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35851a153f3990110e25be7aaa57289e
https://doi.org/10.15673/fst.v15i3.2121
https://doi.org/10.15673/fst.v15i3.2121
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Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 2 (2021)
The article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings. The relevance of the composition of natura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87c14cdc666e0509c690e66ca02207aa
https://doi.org/10.15673/fst.v15i2.2111
https://doi.org/10.15673/fst.v15i2.2111