Zobrazeno 1 - 7
of 7
pro vyhledávání: '"frozen moisture"'
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 2, Pp 300-308 (2023)
Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those o
Externí odkaz:
https://doaj.org/article/09600ceb3c794b1e89d972a2a3487b5b
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the thermophysical characteristics of meat systems based on minced beef and pork with different morphological composition in the freezing–thawing process, and those of model systems based on minced beef with addition o
Externí odkaz:
https://doaj.org/article/b5d850959d85425a8d0068ac11d5536c
Akademický článek
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Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the thermophysical characteristics of meat systems based on minced beef and pork with different morphological composition in the freezing–thawing process, and those of model systems based on minced beef with addition o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44fdb9d7cc22953530cb1c7d06b724de
https://doi.org/10.15673/fst.v15i3.2120
https://doi.org/10.15673/fst.v15i3.2120
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 65-69 (2018)
The dynamics of freezing a semi-finished product for making a smoothie drink was investigated. We have chosen, as the subject of present study, a semi-finished product whose production technology included strawberry, dried apple, and oat flakes. By u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e66172cbdbd3032ef94e987673eff7d
https://doi.org/10.15587/1729-4061.2018.126408
https://doi.org/10.15587/1729-4061.2018.126408
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 2, № 11 (92) (2018): Technology and Equipment of Food Production; 65-69
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (92) (2018): Технологии и оборудование пищевых производств; 65-69
Східно-Європейський журнал передових технологій; Том 2, № 11 (92) (2018): Технології та обладнання харчових виробництв; 65-69
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (92) (2018): Технологии и оборудование пищевых производств; 65-69
Східно-Європейський журнал передових технологій; Том 2, № 11 (92) (2018): Технології та обладнання харчових виробництв; 65-69
The dynamics of freezing a semi-finished product for making a smoothie drink was investigated. We have chosen, as the subject of present study, a semi-finished product whose production technology included strawberry, dried apple, and oat flakes.By us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::b71a6241f2c9d7a7839c450eebd40489
http://journals.uran.ua/eejet/article/view/126408
http://journals.uran.ua/eejet/article/view/126408
Akademický článek
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