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

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SECTION 6. TECHNOLOGY OF BISCUITS AND CUPCAKES OF HIGH NUTRITIONAL AND BIOLOGICAL VALUE 第六节。具有高营养和生物价值的饼干和纸杯蛋糕技术
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-6
A. Medvedieva, I. Antoniuk
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引用次数: 0
SECTION 14. ANALYSIS OF TECHNOLOGIES FOR HOT SAUCES AS THE BASIS FOR THE DEVELOPMENT OF AN INNOVATIVE IDEA OF NEW PRODUCTS 部分14。以分析辣酱技术为基础，以创新理念开发新产品
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-14
O. I. Ianushkevich
{"title":"SECTION 14. ANALYSIS OF TECHNOLOGIES FOR HOT SAUCES AS THE BASIS FOR THE DEVELOPMENT OF AN INNOVATIVE IDEA OF NEW PRODUCTS","authors":"O. I. Ianushkevich","doi":"10.30525/978-9934-26-328-6-14","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-14","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"124 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":"126787011","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 10. APPLICATION OF DERIVATIVE PRODUCTS OF PROCESSING WILD BERRIES FOR ENRICHMENT OF PRESSED SUGAR 节10。野生浆果加工衍生物在浓缩压榨糖中的应用
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-10
M. Samilyk, D. Korniienko
{"title":"SECTION 10. APPLICATION OF DERIVATIVE PRODUCTS OF PROCESSING WILD BERRIES FOR ENRICHMENT OF PRESSED SUGAR","authors":"M. Samilyk, D. Korniienko","doi":"10.30525/978-9934-26-328-6-10","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-10","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"56 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":"133972257","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 26. DEVELOPMENT OF THE TECHNOLOGY OF FUNCTIONAL MEAT PRODUCTS WITH A HEALTH-IMPROVING EFFECT USING PLANT RAW MATERIALS AND ALGAE THAT ARE NOT TRADITIONAL FOR UKRAINE 节26。利用乌克兰不传统的植物原料和藻类开发具有改善健康效果的功能性肉制品技术
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-26
L. Peshuk, D. Prykhodko
{"title":"SECTION 26. DEVELOPMENT OF THE TECHNOLOGY OF FUNCTIONAL MEAT PRODUCTS WITH A HEALTH-IMPROVING EFFECT USING PLANT RAW MATERIALS AND ALGAE THAT ARE NOT TRADITIONAL FOR UKRAINE","authors":"L. Peshuk, D. Prykhodko","doi":"10.30525/978-9934-26-328-6-26","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-26","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"30 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":"124217378","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 16. QUALITY EVALUATION OF THE OYSTER PLEUROTUS MUSHROOM FRUITING BODIES OF DIFFERENT RIPENESS 16节。不同成熟度平菇子实体的质量评价
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-16
I. Bandura, O. Priss
{"title":"SECTION 16. QUALITY EVALUATION OF THE OYSTER PLEUROTUS MUSHROOM FRUITING BODIES OF DIFFERENT RIPENESS","authors":"I. Bandura, O. Priss","doi":"10.30525/978-9934-26-328-6-16","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-16","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"33 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":"121149088","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 31. PRODUCTION OF SWEETS USING “TARY” MILLET OATMEAL 31节。用“tary”小米粥制作糖果
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-31
B. E. Soltybaeva
{"title":"SECTION 31. PRODUCTION OF SWEETS USING “TARY” MILLET OATMEAL","authors":"B. E. Soltybaeva","doi":"10.30525/978-9934-26-328-6-31","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-31","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"104 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":"133334765","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 2. APPLICATION OF THE PRINCIPLES OF IONOTROPIC GEL FORMATION IN THE TECHNOLOGY OF RESTRUCTURED PRODUCTS BASED ON FISH RAW MATERIALS 第二节。电离性凝胶形成原理在鱼类原料重组产品技术中的应用
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-2
N. H. Hrynchenko, I. Smetanska, O. Hrynchenko, P. Pyvovarov, F. Pertsevoi
{"title":"SECTION 2. APPLICATION OF THE PRINCIPLES OF IONOTROPIC GEL FORMATION IN THE TECHNOLOGY OF RESTRUCTURED PRODUCTS BASED ON FISH RAW MATERIALS","authors":"N. H. Hrynchenko, I. Smetanska, O. Hrynchenko, P. Pyvovarov, F. Pertsevoi","doi":"10.30525/978-9934-26-328-6-2","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-2","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"33 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":"116157061","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 25. PROVISION OF FOOD PRODUCTS WITH PROTEIN INGREDIENTS 25节。提供含有蛋白质成分的食品
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-25
I. Koretska, M. S. Rybachenko, N. Kravchuk
{"title":"SECTION 25. PROVISION OF FOOD PRODUCTS WITH PROTEIN INGREDIENTS","authors":"I. Koretska, M. S. Rybachenko, N. Kravchuk","doi":"10.30525/978-9934-26-328-6-25","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-25","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"22 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":"133015211","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 30. ENERGY-EFFICIENT AND RESOURCE-SAVING COLD STORAGE TECHNOLOGIES IN REFRIGERATION SYSTEMS 30节。制冷系统中节能和资源节约型冷库技术
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-30
O. Petrenko, D. Semeniuk, M. M. Smilyk
{"title":"SECTION 30. ENERGY-EFFICIENT AND RESOURCE-SAVING COLD STORAGE TECHNOLOGIES IN REFRIGERATION SYSTEMS","authors":"O. Petrenko, D. Semeniuk, M. M. Smilyk","doi":"10.30525/978-9934-26-328-6-30","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-30","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":"126867061","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 29. TECHNOLOGY OF INDUSTRIAL HEMP SEEDS SHELLING FOR SMALL BUSISNESS 节29。小型企业工业大麻种子脱壳技术
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-29
D. Petrachenko, Yuriy Mokher, S. Koropchenko
{"title":"SECTION 29. TECHNOLOGY OF INDUSTRIAL HEMP SEEDS SHELLING FOR SMALL BUSISNESS","authors":"D. Petrachenko, Yuriy Mokher, S. Koropchenko","doi":"10.30525/978-9934-26-328-6-29","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-29","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"11 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":"131810807","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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