发布求助
文献互助 智能选刊 最新文献

Scientific Works of National University of Food Technologies最新文献

筛选
英文 中文
Influence of Nocardia vaccinia IMV B-7405, Acinetobacter Calcoaceticus IMV B-7241 and Rhodococcus erythropolis IMV As-5017 exometabolites on the harvest of tomato, pepper and barley 疫苗诺卡氏菌 IMV B-7405、钙化不动杆菌 IMV B-7241 和红球菌 IMV As-5017 外代谢物对番茄、辣椒和大麦收成的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-3
D. Piatetska, T. Pirog
{"title":"Influence of Nocardia vaccinia IMV B-7405, Acinetobacter Calcoaceticus IMV B-7241 and Rhodococcus erythropolis IMV As-5017 exometabolites on the harvest of tomato, pepper and barley","authors":"D. Piatetska, T. Pirog","doi":"10.24263/2225-2924-2023-29-5-3","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-3","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139328404","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
Influence of the flavonoid quercetin on the microorganisms of freshly fish and the content of amino-ammonium nitrogen during hypothermal storage 黄酮类化合物槲皮素对低温贮藏期间鲜鱼微生物和氨基铵态氮含量的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-10
V. Yevlash, L. Gazzavi-Rogozina, I. Piliugina, O. Falko, V. Chizhevskiy
{"title":"Influence of the flavonoid quercetin on the microorganisms of freshly fish and the content of amino-ammonium nitrogen during hypothermal storage","authors":"V. Yevlash, L. Gazzavi-Rogozina, I. Piliugina, O. Falko, V. Chizhevskiy","doi":"10.24263/2225-2924-2023-29-5-10","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-10","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139330468","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 effect of pumpkin protein concentrate in combination with phospholipids on the quality and nutritional value of wheat bread 浓缩南瓜蛋白和磷脂对小麦面包质量和营养价值的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-15
А. Shevchenko
{"title":"The effect of pumpkin protein concentrate in combination with phospholipids on the quality and nutritional value of wheat bread","authors":"А. Shevchenko","doi":"10.24263/2225-2924-2023-29-5-15","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-15","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139330525","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
Substantiation of operating modes of adaptronic functional modules for dosing liquid products by weight 按重量计量液体产品的自适应电子功能模块操作模式的论证
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-7
О. Gavva, L. Kryvoplias-Volodina
{"title":"Substantiation of operating modes of adaptronic functional modules for dosing liquid products by weight","authors":"О. Gavva, L. Kryvoplias-Volodina","doi":"10.24263/2225-2924-2023-29-5-7","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-7","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":"139327130","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
Modern trends in omics-biotechnologies — from nutrigenomics to personalized diets. Part 1 从营养基因组学到个性化膳食--海洋生物技术的现代趋势。第一部分
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-16
L. Kaprelyants, L. Pozhitkova, О. Velichko, M. Ochotska, O. Bilyk
{"title":"Modern trends in omics-biotechnologies — from nutrigenomics to personalized diets. Part 1","authors":"L. Kaprelyants, L. Pozhitkova, О. Velichko, M. Ochotska, O. Bilyk","doi":"10.24263/2225-2924-2023-29-5-16","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-16","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139326109","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
Development of the fermented whey beverage technology 发酵乳清饮料技术的发展
Scientific Works of National University of Food Technologies Pub Date : 2023-10-01 DOI: 10.24263/2225-2924-2023-29-5-9
K. Datsyshyn, V. Yukalo, G. Semenyshyn
{"title":"Development of the fermented whey beverage technology","authors":"K. Datsyshyn, V. Yukalo, G. Semenyshyn","doi":"10.24263/2225-2924-2023-29-5-9","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-5-9","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139326277","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
Production of food syrups from sugar sorghum 用高粱糖生产食品糖浆
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-12
N. Husiatynska, O. Kalenyk, N. Hryhorenko
{"title":"Production of food syrups from sugar sorghum","authors":"N. Husiatynska, O. Kalenyk, N. Hryhorenko","doi":"10.24263/2225-2924-2023-29-3-12","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-3-12","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"17 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83822386","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
Monitoring the safety of cheesecakes based on HACCP principles 基于HACCP原则监控芝士蛋糕的安全性
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-9
D. Seleznova, O. Niemirich, O. Kuzmin, A. Havrysh, L. Mamchenko
{"title":"Monitoring the safety of cheesecakes based on HACCP principles","authors":"D. Seleznova, O. Niemirich, O. Kuzmin, A. Havrysh, L. Mamchenko","doi":"10.24263/2225-2924-2023-29-3-9","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-3-9","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82894737","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
In vitro gelatinization of potato starch with excessive water content. Part 2. The effect of solution acidity on the process of amylose extraction from starch granules 马铃薯淀粉含水量过高的离体糊化研究。第2部分。溶液酸度对淀粉粒中直链淀粉提取过程的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-7
I. Sknar, V. Myrhorodska-Terentieva, О. Prylovskyi, Ye. Osokin, M. Nikolenko
{"title":"In vitro gelatinization of potato starch with excessive water content. Part 2. The effect of solution acidity on the process of amylose extraction from starch granules","authors":"I. Sknar, V. Myrhorodska-Terentieva, О. Prylovskyi, Ye. Osokin, M. Nikolenko","doi":"10.24263/2225-2924-2023-29-3-7","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-3-7","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87358218","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
Prognostication resource efficiency of the sugar factory based on neuron network models 基于神经元网络模型的糖厂资源效率预测
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-3
N. Lutska, L. Vlasenko, N. Zaiets
{"title":"Prognostication resource efficiency of the sugar factory based on neuron network models","authors":"N. Lutska, L. Vlasenko, N. Zaiets","doi":"10.24263/2225-2924-2023-29-3-3","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-3-3","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72679334","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信