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Scientific Works of National University of Food Technologies最新文献

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The effectiveness of the use of cryoconcentrates of grape must in the production of semi-dry and semi-sweet natural wines 使用葡萄汁低温浓缩物酿制半干半甜天然葡萄酒的有效性
Scientific Works of National University of Food Technologies Pub Date : 2023-12-01 DOI: 10.24263/2225-2924-2023-29-6-14
V. Kucherenko, O. Uspalenko, M. Bilko, V. Burda
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引用次数: 0
Study of the effect of dried ginger extract on the quality of margarine 研究干姜提取物对人造奶油质量的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-12-01 DOI: 10.24263/2225-2924-2023-29-6-13
K. Rubanka, T. Levkivska, O. Dushchak
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引用次数: 0
The problematic issues of titanium dioxide (E 171) as a colorant for food and medicinal products 二氧化钛（E 171）作为食品和药品着色剂的问题
Scientific Works of National University of Food Technologies Pub Date : 2023-12-01 DOI: 10.24263/2225-2924-2023-29-6-12
O. Makarenko, T. Petrenko
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引用次数: 0
Biosynthesis of noble metal nanoparticles. Part 3. Possibilities of using plants 贵金属纳米粒子的生物合成。第 3 部分：利用植物的可能性利用植物的可能性
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-4
O. Skrotska, V. Marchenko
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引用次数: 0
Study of the using of spicy-aromatic raw materials in production of high-temperature coextrusion products and their influence on the process of storage 研究高温共挤产品生产中辛辣芳香原料的使用及其对储存过程的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-12
L. Makhynko, V. Kovbasa
{"title":"Study of the using of spicy-aromatic raw materials in production of high-temperature coextrusion products and their influence on the process of storage","authors":"L. Makhynko, V. Kovbasa","doi":"10.24263/2225-2924-2023-29-5-12","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-12","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"201 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139330189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Improving the performance characteristics of distillation equipment by optimizing the operation of heat-exchange equipment 通过优化热交换设备的运行改善蒸馏设备的性能特点
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-5
Y. Buliі, A. Kuts, A. Forsiuk, Y. Zaporozhets
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引用次数: 0
Improvement of wheat and rye products quality with the use of cereal crops processing products 利用谷类作物加工产品提高小麦和黑麦产品的质量
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-8
L. Mykhonik, T. Kyrichok, I. Нetmаn, O. Naumenko
{"title":"Improvement of wheat and rye products quality with the use of cereal crops processing products","authors":"L. Mykhonik, T. Kyrichok, I. Нetmаn, O. Naumenko","doi":"10.24263/2225-2924-2023-29-5-8","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-8","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139329685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The combined resoyrce-effective technology of frozen berry half products 冷冻浆果半成品的高效组合技术
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-14
G. Simakhina, O. Kochubey-Lytvynenko
{"title":"The combined resoyrce-effective technology of frozen berry half products","authors":"G. Simakhina, O. Kochubey-Lytvynenko","doi":"10.24263/2225-2924-2023-29-5-14","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-14","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139329969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Інтенсифікація ферментативного дегумінгу соняшникової олії ультразвуковою обробкою 用超声波强化葵花籽油的酶解脱胶过程
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-13
T. Nosenko, D. Zhupanova
{"title":"Інтенсифікація ферментативного дегумінгу соняшникової олії ультразвуковою обробкою","authors":"T. Nosenko, D. Zhupanova","doi":"10.24263/2225-2924-2023-29-5-13","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-13","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139330030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Improvement of the manufacturing method of functional semi-finished product and cupcakes based on it 改进功能性半成品及其纸杯蛋糕的制造方法
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-11
O. Zagorulko, A. Zahorulko, V. Mykhaylov, K. Kasabova
{"title":"Improvement of the manufacturing method of functional semi-finished product and cupcakes based on it","authors":"O. Zagorulko, A. Zahorulko, V. Mykhaylov, K. Kasabova","doi":"10.24263/2225-2924-2023-29-5-11","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-11","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"267 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139328183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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