Zobrazeno 1 - 10
of 32
pro vyhledávání: '"non-traditional raw materials"'
Publikováno v:
Vestnik MGTU, Vol 27, Iss 3, Pp 385-399 (2024)
The use of non-traditional types of raw materials in the production of flour confectionery products makes it possible to increase the nutritional value of products and enrich them with useful nutrients (proteins, dietary fiber, vitamins, and minerals
Externí odkaz:
https://doaj.org/article/b568a5f2d85848d59f617a00f461ec4d
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
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 98-106 (2023)
The article presents the results of studies of indicators of rheological characteristics of dough for the production of non-traditional pasta based on whole-ground poly-cereal raw materials. The main purpose of the research is to study the indicators
Externí odkaz:
https://doaj.org/article/25c8a57d83ad4f809802b1b97cb08f3d
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:
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:
N. Holembovska
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 23, Iss 96, Pp 23-27 (2021)
Considering the results of literary studies on the nutritional value and biological efficiency of cranberries and goji berries, it has been established that the development of the technology of semi-finished minced products with their use is relevant
Externí odkaz:
https://doaj.org/article/17db31e4de0c4ea0b5bca35deffbcc97
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 34-37 (2021)
The article considers the possibility of using as a raw material for the production of feed waste processing of grapes - grape marc and natural mineral sorbent - vermiculite. The chemical composition of forage meal from grape marc and vermiculite is
Externí odkaz:
https://doaj.org/article/9c1a4eb8075e487fba8f6a8a8ec8ad4c
Autor:
N. Golembovskaya
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 92, Pp 19-22 (2019)
The article deals with the results of sensory analysis of semi-finished minced fish products with non-traditional raw materials (seeds of chia) by the flavor profile method, and establishing their compliance with the hypothetical standard. It is show
Externí odkaz:
https://doaj.org/article/bf015788643841deaf917b4ebda7f41a
Autor:
N. Golembovskaya
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 20, Iss 90, Pp 17-21 (2018)
Taking into account the results of literary studies on the nutritional value and biological efficiency of flaxseeds and chia seeds, it has been established that the development of the technology of semi-finished minced products with their use is rele
Externí odkaz:
https://doaj.org/article/d98ef6c12962484696ee2bf19f943ef7