Zobrazeno 1 - 7
of 7
pro vyhledávání: '"food additive magnetofood"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
Production of whipped confectionery (marshmallows, pressed fruit paste, sweets with light-textured centres) is a complex process difficult to control. To expand and modernise their production, it is necessary to find simpler technologies, both resour
Externí odkaz:
https://doaj.org/article/da22eb7d24a44f34a57a443f0518c23d
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)
. The influence of a food additive“Magneftofud” (nanopowder of double oxide of two- and trivalent Ferum) on physical and chemical parameters, functional and technological properties of model beef minced meat have been studied. Also, their organol
Externí odkaz:
https://doaj.org/article/175ec59b958f49daa0b1e17ce2af2b18
Autor:
Iryna Tsykhanovska, Viktoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (98), Pp 45-55 (2019)
The food additive "Magnetofood", in the form of a nanopowder with particles the size of (70‒80) nm, has been designed and proposed as an improver for the structure of whipped desserts. "Magnetofood" can both independently form the structural and me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::304cb846054d455d4f0167ea79ec02a4
https://doi.org/10.15587/1729-4061.2019.161855
https://doi.org/10.15587/1729-4061.2019.161855
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
Production of whipped confectionery (marshmallows, pressed fruit paste, sweets with light-textured centres) is a complex process difficult to control. To expand and modernise their production, it is necessary to find simpler technologies, both resour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af6b44a6cc0e79e1708217d1ff61dca
https://doi.org/10.15673/fst.v14i3.1800
https://doi.org/10.15673/fst.v14i3.1800
Autor:
Tsykhanovska, Iryna, Yevlash, Viktoria, Alexandrov, Alexandr, Khamitova, Barna, Svidlo, Karyna, Nechuiviter, Olesia
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 2, № 11 (98) (2019): Technology and Equipment of Food Production; 45-55
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (98) (2019): Технологии и оборудование пищевых производств; 45-55
Східно-Європейський журнал передових технологій; Том 2, № 11 (98) (2019): Технології та обладнання харчових виробництв; 45-55
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (98) (2019): Технологии и оборудование пищевых производств; 45-55
Східно-Європейський журнал передових технологій; Том 2, № 11 (98) (2019): Технології та обладнання харчових виробництв; 45-55
The food additive "Magnetofood", in the form of a nanopowder with particles the size of (70‒80) nm, has been designed and proposed as an improver for the structure of whipped desserts. "Magnetofood" can both independently form the structural and me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::015239b688ff802ce1e0269ff1a92c43
http://journals.uran.ua/eejet/article/view/161855
http://journals.uran.ua/eejet/article/view/161855
Autor:
Kruhlova, Olena, Еvlash, Viktoria, Tsykhanovska, Iryna, Alexandrov, Alexandr, Yevlash, Tetiana
Publikováno v:
Technology audit and production reserves; Том 3, № 4(47) (2019): Economics of enterprises. Macroeconomics; 4-11
Technology audit and production reserves; Том 3, № 4(47) (2019): Экономика предприятий. Макроэкономика; 4-11
Technology audit and production reserves; Том 3, № 4(47) (2019): Економіка підприємств. Макроекономіка; 4-11
Technology audit and production reserves; Том 3, № 4(47) (2019): Экономика предприятий. Макроэкономика; 4-11
Technology audit and production reserves; Том 3, № 4(47) (2019): Економіка підприємств. Макроекономіка; 4-11
The object of research is the methods of evaluating food products containing food additive «Magnetofood» considering the prospects for its introduction into production. One of the most problematic areas for the commercialization of food production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::d5e74c6b2790ec9852765bd2ccc51edb
http://journals.uran.ua/tarp/article/view/170740
http://journals.uran.ua/tarp/article/view/170740
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