Zobrazeno 1 - 10
of 754
pro vyhledávání: '"non-traditional raw materials"'
Autor:
N. M. Yushchenko, Yu. V. Shevchuk
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 20-25 (2024)
Today, diseases that cause intolerance to food ingredients in the composition of traditional food products are spreading rapidly in the civilized world. Therefore, the current direction of scientific research is the scientific and practical substanti
Externí odkaz:
https://doaj.org/article/06622d004f4b4b25afe2fca768f2423e
Autor:
S. M. Ovsienko
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 164-170 (2024)
Mass consumption products such as a bread and bakery products have insufficient nutritional value due to the low content of complete proteins, dietary fibers, vitamins and minerals. The analysis of the nutritional value of bakery products shows the e
Externí odkaz:
https://doaj.org/article/658b6e9f142f41a685f424be98b4b357
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 144-151 (2023)
Currently, due to lifestyle changes, ready-made snacks are a popular and in-demand food product. The use of a large number of snacks leads to the development of a number of negative changes in human health. According to WHO, diseases of the gastroint
Externí odkaz:
https://doaj.org/article/f991be1bd29d48debdafc5e2fd725494
Autor:
N. Holembovska, A. Vlasenko
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 24, Iss 97, Pp 9-13 (2022)
Taking into account the results of literature research on the nutritional value of quail eggs, it was found that the development of technology of fish pates with their use is relevant and has practical significance in the technology of production of
Externí odkaz:
https://doaj.org/article/2f7d0a480a1d49ed848b8067b4ec1b56
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 4, Pp 19-27 (2023)
Butter cookies refer to products obtained on the basis of visco-plastic dough, which is characterized by a significant amount of fat components, sugar, and the use of wheat flour with an average gluten content. Such a formulation makes the finished p
Externí odkaz:
https://doaj.org/article/be1936806fec45ee87481977d4700018
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 23-31 (2021)
Modern trends in the development of pasta production are based on the use of starch-containing raw materials for the production of medicinal and preventive pasta products. In this connection, an important observation is the state of protein and starc
Externí odkaz:
https://doaj.org/article/42c8b2da358046d79b34c8ef3e72d56e
Autor:
R. O. Blishch
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 24, Iss 98, Pp 13-17 (2022)
There is a shortage of domestic hops in Ukraine, so introducing an additional component for beer production with partial replacement of hops with non-traditional plant raw materials is an urgent task. The purpose of the study is to determine the opti
Externí odkaz:
https://doaj.org/article/a48e16b5ef5745489eaec4df11c5d392
Publikováno v:
BIO Web of Conferences, Vol 103, p 00092 (2024)
Food production technologies aimed at expanding the range of products, imparting them original organoleptic characteristics and functionality, are improved by using new types of raw materials, including vegetable raw materials. Barley and wheat are m
Externí odkaz:
https://doaj.org/article/b1ffa8977d944d7a993b38fff4b206fd
Autor:
Kireeva Olga, Lazareva Tatiana, Murlenkov Nikita, Berezina Natalya, Yarkina Marina, Zhuchkov Sergey, Kryukov Vladimir, Safronova Oksana, Kuznetsova Elena Anatol'yevna, Kuznetsova Elena Aleksandrovna
Publikováno v:
E3S Web of Conferences, Vol 486, p 02011 (2024)
Recently, the use of non-traditional plant components as a functional ingredient in the development of fortified products for healthy and therapeutic nutrition has been very relevant. An analysis was carried out of the influence of the type of functi
Externí odkaz:
https://doaj.org/article/51fe657e0b2e47beb412558b5b97aec8
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