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

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SECTION 22. TECHNOLOGICAL ASPECTS OF USING FLOUR FROM EXTRUDED SUNFLOWER SEED KERNELS IN THE PRODUCTION OF RYE-WHEAT BREAD 节22。用挤压葵花籽面粉生产黑麦面包的技术问题
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-22
I. Tsykhanovska, V. Evlash, T. Lazarieva
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引用次数: 0
SECTION 12. TECHNOLOGICAL AND PRACTICAL ASPECTS OF THE PRODUCTION OF GLUTEN-FREE SOURDOUGH BREAD 12节。无麸质酸面包生产的技术和实践方面
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-12
D. Fedorova, A. Slashcheva, V. Lánská
{"title":"SECTION 12. TECHNOLOGICAL AND PRACTICAL ASPECTS OF THE PRODUCTION OF GLUTEN-FREE SOURDOUGH BREAD","authors":"D. Fedorova, A. Slashcheva, V. Lánská","doi":"10.30525/978-9934-26-328-6-12","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-12","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"1 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":"122296716","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 17. SPICY AND AROMATIC RAW MATERIALS IN THE TECHNOLOGY OF HEALTHY DESSERTS AND DRINKS 第17部分。以辛辣和芳香为原料的工艺制作健康的甜品和饮料
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-17
O. Vitriak, L. Tkachenko
{"title":"SECTION 17. SPICY AND AROMATIC RAW MATERIALS IN THE TECHNOLOGY OF HEALTHY DESSERTS AND DRINKS","authors":"O. Vitriak, L. Tkachenko","doi":"10.30525/978-9934-26-328-6-17","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-17","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"8 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":"125457298","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 28. WHEAT GRAIN FLATTENING ON THE ROLLER DEVICE 28节。小麦籽粒压扁辊装置
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-28
A. Borankulova
{"title":"SECTION 28. WHEAT GRAIN FLATTENING ON THE ROLLER DEVICE","authors":"A. Borankulova","doi":"10.30525/978-9934-26-328-6-28","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-28","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"118 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":"114271441","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 1. INTENSIFICATION OF CHOPPING COLLAGEN-CONTAINING MEAT RAW MATERIALS 第一节。强化切碎含胶原蛋白肉类原料
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-1
O. Batrachenko
{"title":"SECTION 1. INTENSIFICATION OF CHOPPING COLLAGEN-CONTAINING MEAT RAW MATERIALS","authors":"O. Batrachenko","doi":"10.30525/978-9934-26-328-6-1","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-1","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"23 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":"121645854","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 9. PROSPECTS OF WATER DISINFECTION IN BOTTLED DRINKING WATER TECHNOLOGIES 部分9。瓶装饮用水消毒技术的发展前景
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-9
V. Prybylskyi, О. Dulka, O. L. Fedosov
{"title":"SECTION 9. PROSPECTS OF WATER DISINFECTION IN BOTTLED DRINKING WATER TECHNOLOGIES","authors":"V. Prybylskyi, О. Dulka, O. L. Fedosov","doi":"10.30525/978-9934-26-328-6-9","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-9","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":"115746460","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 23. ENSURING COMPLIANCE OF DRINKING WATER QUALITY WITH REGULATORY REQUIREMENTS 节23。确保饮用水水质符合法规要求
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-23
S. S. Yegeubayeva, G. O. Bugubayeva, I. Dzhakupova
{"title":"SECTION 23. ENSURING COMPLIANCE OF DRINKING WATER QUALITY WITH REGULATORY REQUIREMENTS","authors":"S. S. Yegeubayeva, G. O. Bugubayeva, I. Dzhakupova","doi":"10.30525/978-9934-26-328-6-23","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-23","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"179 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":"132337921","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 21. POWDERS FROM DERIVATIVES OF WILD PLANT FRUIT PROCESSING 节21。粉末由野生植物果实衍生物加工而成
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-21
M. Samilyk, Ye. V. Demydova
{"title":"SECTION 21. POWDERS FROM DERIVATIVES OF WILD PLANT FRUIT PROCESSING","authors":"M. Samilyk, Ye. V. Demydova","doi":"10.30525/978-9934-26-328-6-21","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-21","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"1 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":"130980048","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 15. THE DEVELOPMENT OF NEW MEAT PRODUCTS FOR THE ELDERLY 15节。为老年人开发新的肉制品
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-15
S. Abzhanova, G. Zhaksylykova, S. Nadirova
{"title":"SECTION 15. THE DEVELOPMENT OF NEW MEAT PRODUCTS FOR THE ELDERLY","authors":"S. Abzhanova, G. Zhaksylykova, S. Nadirova","doi":"10.30525/978-9934-26-328-6-15","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-15","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"102 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":"114893994","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 5. INNOVATIVE TECHNOLOGIES OF FLOUR CONFECTIONERY PRODUCTS FROM FLOUR MIXTURES 第五节。面粉混合物制成的面粉糖果产品的创新技术
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-5
M. F. Kravchenko, O. Romanovska
{"title":"SECTION 5. INNOVATIVE TECHNOLOGIES OF FLOUR CONFECTIONERY PRODUCTS FROM FLOUR MIXTURES","authors":"M. F. Kravchenko, O. Romanovska","doi":"10.30525/978-9934-26-328-6-5","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-5","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"17 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":"121924752","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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