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SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS最新文献

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SECTION 11. THEORETICAL AND PRACTICAL ASPECTS OF PRODUCTION OF LOW-LACTOSE FERMENTED MILK DRINKS 节11。低乳糖发酵乳饮料生产的理论与实践
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-11
A. Serenko
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引用次数: 0
SECTION 20. GASTROPODA MOLLUSCA: THE OVERVIEW OF MEAT AND NON-MEAT PRODUCTS, PRODUCTION AND PROCESSING TECHNOLOGIES AND THEIR PRACTICAL APPLICATIONS 20节。软体动物腹足类:肉制品与非肉制品、生产加工技术及其实际应用综述
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-20
V. Prymenko, M. Golovko, T. Golovko, Yu. M. Gryshchenko-Moroz
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引用次数: 0
SECTION 3. IMPROVEMENT OF THE TECHNOLOGY OF FONDANT SWEETS MADE ON THE BASIS OF A COMBINATION OF LACTOSE AND FRUCTOSE 第三节。以乳糖和果糖的结合为基础，改进了软糖的制作工艺
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-3
O. Dorozhynska, O. Kokhan, A. V. Chernysheva
{"title":"SECTION 3. IMPROVEMENT OF THE TECHNOLOGY OF FONDANT SWEETS MADE ON THE BASIS OF A COMBINATION OF LACTOSE AND FRUCTOSE","authors":"O. Dorozhynska, O. Kokhan, A. V. Chernysheva","doi":"10.30525/978-9934-26-328-6-3","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-3","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121687576","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
SECTION 7. INNOVATIVE TECHNOLOGIES OF BUTTER BAKERY PRODUCTS 第七节。黄油烘焙产品的创新技术
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-7
K. Palamarek, O. Romanovska
{"title":"SECTION 7. INNOVATIVE TECHNOLOGIES OF BUTTER BAKERY PRODUCTS","authors":"K. Palamarek, O. Romanovska","doi":"10.30525/978-9934-26-328-6-7","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-7","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131510264","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
SECTION 24. ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF GRAIN AS A COMPONENT OF FOOD SAFETY 部分24。粮食抗氧化和抗菌活性是食品安全的一个组成部分
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-24
A. Kotyk, O. Katerynych, I. Ionov
{"title":"SECTION 24. ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF GRAIN AS A COMPONENT OF FOOD SAFETY","authors":"A. Kotyk, O. Katerynych, I. Ionov","doi":"10.30525/978-9934-26-328-6-24","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-24","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116965003","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
SECTION 18. DEVELOPMENT OF BUTTER BISCUITSBASED ON LACTITOL AND THEIR ENRICHMENT WITH PHYSIOLOGICAL AND FUNCTIONAL INGREDIENTS 18节。以乳醇为原料的黄油饼干的研制及其生理和功能成分的富集
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-18
V. Dorokhovych
{"title":"SECTION 18. DEVELOPMENT OF BUTTER BISCUITSBASED ON LACTITOL AND THEIR ENRICHMENT WITH PHYSIOLOGICAL AND FUNCTIONAL INGREDIENTS","authors":"V. Dorokhovych","doi":"10.30525/978-9934-26-328-6-18","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-18","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123176500","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
SECTION 4. TECHNOLOGY AND QUALITY RESEARCH OF SEMI-FINISHED PRODUCTS FOR WHIPPED DESSERTS BASED ON UF RETENTATE OF SOUR CHEESE WHEY 第四节。酸乳酪乳清保鲜剂搅拌甜点半成品工艺及质量研究
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-4
I. V. Zolotukhіna, H. Deinychenko
{"title":"SECTION 4. TECHNOLOGY AND QUALITY RESEARCH OF SEMI-FINISHED PRODUCTS FOR WHIPPED DESSERTS BASED ON UF RETENTATE OF SOUR CHEESE WHEY","authors":"I. V. Zolotukhіna, H. Deinychenko","doi":"10.30525/978-9934-26-328-6-4","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-4","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128843233","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
SECTION 8. THE TECHNOLOGY OF MINCED SEMI-FINISHED PRODUCTS FOR CULINARY FLOUR PRODUCTS USING PLANT RAW MATERIALS 8节。植物原料制食用面制品半成品碎工艺
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-8
M. P. Perepelytsia, Yu. M. Honchar
{"title":"SECTION 8. THE TECHNOLOGY OF MINCED SEMI-FINISHED PRODUCTS FOR CULINARY FLOUR PRODUCTS USING PLANT RAW MATERIALS","authors":"M. P. Perepelytsia, Yu. M. Honchar","doi":"10.30525/978-9934-26-328-6-8","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-8","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129140867","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
SECTION 13. SCIENTIFIC FUNDAMENTALS OF RESOURCE-SAVING TECHNOLOGIES OF JELLY PRODUCTION 13节。果冻生产资源节约型技术的科学基础
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-13
A. Foshchan
{"title":"SECTION 13. SCIENTIFIC FUNDAMENTALS OF RESOURCE-SAVING TECHNOLOGIES OF JELLY PRODUCTION","authors":"A. Foshchan","doi":"10.30525/978-9934-26-328-6-13","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-13","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115038207","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
SECTION 27. EFFECT OF XANTHAN ON THE DOUGH STRUCTURE AND ON THE QUALITY OF BREAD FROM SPROUTED WHEAT GRAIN 27节。黄原胶对发芽小麦面包面团结构及品质的影响
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-27
O. V. Samokhvalova, S. G. Oliinyk, G. Stepankova
{"title":"SECTION 27. EFFECT OF XANTHAN ON THE DOUGH STRUCTURE AND ON THE QUALITY OF BREAD FROM SPROUTED WHEAT GRAIN","authors":"O. V. Samokhvalova, S. G. Oliinyk, G. Stepankova","doi":"10.30525/978-9934-26-328-6-27","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-27","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"99 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131815167","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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