Zobrazeno 1 - 10
of 23
pro vyhledávání: '"vegetable raw material"'
Autor:
Larysa Bal-Prylypko, Mykola Nikolaenko, Taisiia Volkhova, Nataliia Holembovska, Liudmyla Tyshchenko, Anastasiia Ivaniuta, Valentyna Israelian, Alina Menchynska, Oleksandra Shynkaruk, Viktoriia Melnik
Publikováno v:
Potravinarstvo, Vol 17 (2023)
The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combi
Externí odkaz:
https://doaj.org/article/7f0502fd48634b5d86f272e21a4ded61
Autor:
I. I. Karpunin
Publikováno v:
Наука и техника, Vol 16, Iss 5, Pp 432-436 (2017)
Application of waste liquor at a rate of 25% that contains the used quinone and is applied as an additive has shown that qualitative characteristics of the obtained desired product do not differ from a product while using fresh quinone for pulping of
Externí odkaz:
https://doaj.org/article/55e276c773864b6b8d838fe06afc66a8
Akademický článek
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Autor:
Allein, Fabiola
Publikováno v:
Biblioteca Digital de Teses e Dissertações do UNIOESTE
Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron:UNIOESTE
Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron:UNIOESTE
Submitted by Marilene Donadel (marilene.donadel@unioeste.br) on 2020-09-30T17:59:47Z No. of bitstreams: 1 Fabiola_Allein_2020.pdf: 1291622 bytes, checksum: 9008c4dc3e285cae27fdb0951fcb02bd (MD5) Made available in DSpace on 2020-09-30T17:59:47Z (GMT).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::ae2e3d8dac82ae7c598a4059bdaca17c
http://tede.unioeste.br/handle/tede/4970
http://tede.unioeste.br/handle/tede/4970
Autor:
Christoforos Metochis, Michael Clarkson, John Taylor, Herve Migaud, Douglas R. Tocher, Luisa Vera, Daniel Leeming
Publikováno v:
The British Journal of Nutrition
The present study investigated nutritional programming in Atlantic salmon to improve utilisation of a vegetable-based diet. At first exogenous feeding, fry were fed either a marine-based diet (Diet Mstimulus, 80% fishmeal (FM)/4% fish oil (FO)) or a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::444d9fdfd12e52efe1c1e6835550bbe1
https://doi.org/10.1017/s0007114517001842
https://doi.org/10.1017/s0007114517001842
The problem of production food products which are enriched with various biological active additives is extremely topical for Ukraine in the conditions of the economic and ecological crisis. It leads to increasing of the population morbidity, the reas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be42889c4613652900f87c80e73817c0
Publikováno v:
Управління, економіка та забезпечення якості в фармації; № 2(46) (2016); 14-18
Upravlìnnâ, ekonomìka ta zabezpečennâ âkostì v farmacìï; № 2(46) (2016); 14-18
Управление, экономика и обеспечение качества в фармации; № 2(46) (2016); 14-18
Upravlìnnâ, ekonomìka ta zabezpečennâ âkostì v farmacìï; № 2(46) (2016); 14-18
Управление, экономика и обеспечение качества в фармации; № 2(46) (2016); 14-18
Одним із актуальних питань для сучасної фармації є пошук та використання нових джерел біологічно активних сполук (БАС) з перспективою с
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d52232a195917d7cc7062c80b7b3f7d
https://doi.org/10.24959/uekj.16.21
https://doi.org/10.24959/uekj.16.21
Publikováno v:
Universum: технические науки.
В статье рассмотрена возможность решения проблемы повышения пищевой ценности и физиологической значимости хлебобулочных изделий из м
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2806::4547e625ab84090446895ac8ee836df6
http://cyberleninka.ru/article_covers/16949139.png
http://cyberleninka.ru/article_covers/16949139.png
Autor:
Clarkson, M., Migaud, H., Metochis, C., Vera Andujar, L. M., Leeming, D., Tocher, D. R., Taylor, J. F.
Publikováno v:
DIGITUM. Depósito Digital Institucional de la Universidad de Murcia
instname
DIGITUM: Depósito Digital Institucional de la Universidad de Murcia
Universidad de Murcia
instname
DIGITUM: Depósito Digital Institucional de la Universidad de Murcia
Universidad de Murcia
©. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Published Manuscript version of a Published Work that appeared in final form in [ British Journal o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::37e51b411199e8db91cd721531b15bb8
http://hdl.handle.net/10201/102155
http://hdl.handle.net/10201/102155
Publikováno v:
Microbiology&Biotechnology; № 3(31) (2015); 83-94
Микробиология и биотехнология; № 3(31) (2015); 83-94
Мікробіологія і біотехнологія; № 3(31) (2015); 83-94
Микробиология и биотехнология; № 3(31) (2015); 83-94
Мікробіологія і біотехнологія; № 3(31) (2015); 83-94
Цель. Выявить и охарактеризовать потенциальных возбудителей пищевых заболеваний, порчи и остаточной микробиоты продуктов промышленно
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::7d1314ecdde0fef7526eb4173ffd9e34
http://mbt.onu.edu.ua/article/view/53675
http://mbt.onu.edu.ua/article/view/53675