Zobrazeno 1 - 6
of 6
pro vyhledávání: '"fruit and berry paste"'
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (123) (2023): Technology and Equipment of Food Production; 50-59
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (123) (2023): Технології та обладнання харчових виробництв; 50-59
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (123) (2023): Технології та обладнання харчових виробництв; 50-59
The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::7bf81a6f5c58c6084bed2ae48d13e5c1
https://journals.uran.ua/eejet/article/view/279287
https://journals.uran.ua/eejet/article/view/279287
Autor:
Olga Samokhvalova, Kateryna Kasabova, Nataliа Shmatchenko, Aleksey Zagorulko, Andrii Zahorulko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (114), Pp 6-14 (2021)
The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::504930d59d6d96e204d6481ed3220561
http://journals.uran.ua/eejet/article/view/245986
http://journals.uran.ua/eejet/article/view/245986
Akademický článek
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Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 6 No. 11 (114) (2021): Technology and Equipment of Food Production; 6-14
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (114) (2021): Технологии и оборудование пищевых производств; 6-14
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (114) (2021): Технології та обладнання харчових виробництв; 6-14
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (114) (2021): Технологии и оборудование пищевых производств; 6-14
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (114) (2021): Технології та обладнання харчових виробництв; 6-14
The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::398d2d8db33d85f1d26a44ebb4d05e5f
http://journals.uran.ua/eejet/article/view/245986
http://journals.uran.ua/eejet/article/view/245986
Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste
Autor:
Kateryna Kasabova, Aleksey Zagorulko, Andreii Zahorulko, Nataliа Shmatchenko, Olga Simakova, Iuliia Goriainova, Olga Volodko, Denis Mironov
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (111), Pp 49-56 (2021)
A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus unti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5419f838d7f57f5b00a94b142145f2d
https://zenodo.org/record/5094776
https://zenodo.org/record/5094776
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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