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Scientific Works of National University of Food Technologies最新文献

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Influence of electro-spark treatment of milk whey on its fermentation intersity 电火花处理对乳清发酵强度的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-15
O. Kochubei-Lytvynenko, A. Pukhliak, O. Shcherbatiuk
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引用次数: 0
Improving the technology for producing fatty acids from oil refinery waste 炼油厂废油制脂肪酸工艺的改进
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-10
I. Radzievska, O. Melnyk, A. Marynin
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引用次数: 0
The influence of the “Svizhist” improver on the rheology properties of wheat dough with bran Svizhist改良剂对麸皮生面团流变学特性的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-11
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引用次数: 0
Biosynthesis of noble metal nanoparticles. Part 1. Use of fungi, yeast and bacteria 贵金属纳米颗粒的生物合成。第1部分。使用真菌，酵母和细菌
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-6
O. Skrotska, V. Marchenko
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引用次数: 0
The effect of rice protein concentrate in combination with phospholipids on the quality and nutritional value of wheat bread 大米浓缩蛋白与磷脂复合对小麦面包品质和营养价值的影响
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-14
А. Shevchenko, O. Fursik
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引用次数: 0
Fortification of chopped semi-finished products using oat flour and dry demineralized milk whey 用燕麦粉和干脱脂乳清强化切碎的半成品
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-8
O. Chernyushok, A. Dubivko, Yu. Biryuk
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引用次数: 0
Development of measures for operational improvement of technological processes for foodstuff production enterprises} 食品生产企业工艺流程操作改进措施的制定
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-4
K. Shynkariuk, B. Pashchenko, L. Arsenieva
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引用次数: 0
Improvement of technology of bread with oat fiber and analysis of its nutritional value 燕麦纤维面包工艺改进及营养价值分析
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-13
T. Silchuk, A. Riznyk
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引用次数: 0
Development of the composition and study of the properties of jelly candies with the addition of apple vinegar 添加苹果醋的果冻糖的组成及性能研究
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-16
N. Dvinskykh, Yu. Azarenko, N. Khokhlenkova, O. Kaliuzhnaia
{"title":"Development of the composition and study of the properties of jelly candies with the addition of apple vinegar","authors":"N. Dvinskykh, Yu. Azarenko, N. Khokhlenkova, O. Kaliuzhnaia","doi":"10.24263/2225-2924-2023-29-3-16","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-3-16","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79652259","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 competitive eukaryotic microorganisms on the synthesis and properties of secondary metabolites. Part 1. Micromycetes as regulators of the synthesis and biological activity of secondary metabolites 竞争真核微生物对次生代谢产物合成和性质的影响。第1部分。微菌作为次生代谢产物合成和生物活性的调节因子
Scientific Works of National University of Food Technologies Pub Date : 2023-08-01 DOI: 10.24263/2225-2924-2023-29-3-5
T. Pirog, М. Parfeniuk
{"title":"Influence of competitive eukaryotic microorganisms on the synthesis and properties of secondary metabolites. Part 1. Micromycetes as regulators of the synthesis and biological activity of secondary metabolites","authors":"T. Pirog, М. Parfeniuk","doi":"10.24263/2225-2924-2023-29-3-5","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-3-5","url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80993588","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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