Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Vasyukova, A.T."'
The article presents the results of a study of the constituent components of the formulation, which allow obtaining a functional product with specified nutritional and biological properties. Fish is an ideal raw material for the production of functio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbb0a54054685928c98f757e60ee49e6
Rheological studies of flour suspensions were carried out and the obtained values were compared with similar indicators of flour suspensions. It is shown that the water-retaining capacity, pH of the medium and the density of flour mixtures make it po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8096d14023d68516db1ba086c74eedf5
Expanding the range of new competitive products in modern conditions is an important national economic task. It can be most effectively solved through the use of modern technologies recommended for use in catering or the food industry, which make it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e5cfbb4298ec4a7d5ff52a3447b4ae9
Autor:
Vasyukova, A.T., Moskalenko, A.S., Edvars, A.R., Tokareva, T.Y., Vadovskiy, I.K., Sharova, T.N.
The article presents the results of the analysis of the market of food products offered by the industry, the study of the constituent components of the recipe, which make it possible to obtain a functional product with specified nutritional and biolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e1a982fa53a39e3fa9b85068635fb1
The level of scientific and technical literature related to the research topic is analyzed. Unexplored areas in the technique and technology for the production of culinary products from organic raw materials of poultry subjected to traditional and ne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff9d75ccdf61530ba6a10e4acde9a547
This article will focus on water quality and quantity issues in foodproduction and in the factory. For food production, it is important to understandhow water demand, sources of pollution, water reuse and contamination offood through water affect foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27353709bb3e4fe501a68f70dce133c4
This article presents research on obtaining and analyzing theresults of the developed meat-containing dishes for school meals in variousassortments. The analysis of the results was carried out in the following areas- nutritional and energy biological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ede94496c68aab96616f508626337324
The article presents a new scientific research on the functional and technological properties of the dough depending on the type and concentration of the flour and hydrocolloids. The tasks of the research are to determine the concentration of colloid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd5b6a6b34449603eac5e08ed70d62cf