Zobrazeno 1 - 10
of 213
pro vyhledávání: '"vegetable raw materials"'
Autor:
N. E. Posokina, A. I. Zakharova
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 298-304 (2024)
Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks
Externí odkaz:
https://doaj.org/article/2974b3877f184ce797178aeb96e751b3
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 42-49 (2024)
The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finishe
Externí odkaz:
https://doaj.org/article/698db8e217f3472ab3ca886137f82bce
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
Autor:
Rushan G. Safin, Viktor G. Sotnikov
Publikováno v:
Известия Томского политехнического университета: Инжиниринг георесурсов, Vol 335, Iss 7 (2024)
Relevance. The need to increase the use of renewable energy sources in the economy to reduce the harmful effects on the environment. Aim. To assess the possibility of obtaining by the thermochemical method high-quality carbon adsorbents from a granul
Externí odkaz:
https://doaj.org/article/822b2cff869043de97fb9088a56267b2
Autor:
Anna S. Olkova, Evgeniya V. Tovstik
Publikováno v:
Siberian Journal of Life Sciences and Agriculture, Vol 16, Iss 1, Pp 46-60 (2024)
The article presents a study of pre-developed phyto-compositions for the preparation of hot drinks based on birch chaga (Inonotus obliquus) with the addition of various plant materials (herbs, berries, lichen). We used the traditional method for eval
Externí odkaz:
https://doaj.org/article/f82168dfaf9841a2a9acc248431097a8
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 48-55 (2024)
The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the str
Externí odkaz:
https://doaj.org/article/bf856af69db4474183827f975947b2bf
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 134-143 (2024)
The article discusses the possibility of using such plant raw materials as pumpkin varieties of Michurinskaya, Krasnaya Malyshka and hybrid Azhur medoviy F1, calendula flower powder, corn flour when designing new types of multicomponent chips ensurin
Externí odkaz:
https://doaj.org/article/1bc0b3714408440b87269d3c4efcfb69
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 2, Pp 335-346 (2023)
Low-pressure vacuum evaporation is an effective way to obtain dry concentrates. However, some factors may affect its efficiency and speed. This article introduces the effect of technological factors on the evaporation process in a rotary evaporator.
Externí odkaz:
https://doaj.org/article/ce381d829ed342c4a60a8b45581e9bd8
Autor:
N. E. Posokina, A. I. Zakharova
Publikováno v:
Пищевые системы, Vol 6, Iss 1, Pp 4-10 (2023)
Along with thermal methods of processing plant raw materials, non-thermal processing methods have been actively developed in recent decades, which make it possible to preserve the qualitative characteristics of the initial raw materials to the maximu
Externí odkaz:
https://doaj.org/article/d8d62df168fd44038930f4ee5b91038f
Autor:
Nataliia Mushtruk, Mikhailo Mushtruk
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 14, Iss 2, Pp 57-75 (2023)
The addition of pectin to food products is important because this natural polysaccharide plays a key role in improving the quality and stability of the product, it allows for high-quality preservation of products that have a long shelf life, which is
Externí odkaz:
https://doaj.org/article/ebbcbab9ed0f4adb944e1ffff3399239