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Scientific Bulletin of PUET: Technical Sciences最新文献

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KINETICS OF HEATING OF CAKE PRODUCTSWITH PUMPKIN SEEDS AND BUCKWHEAT FLOUR 南瓜子和荞麦粉蛋糕制品的加热动力学
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2021-1-7
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引用次数: 2
Самілик М. М. РОЗРОБЛЕННЯ БЕЗВІДХОДНОЇ ТЕХНОЛОГІЇ ОДЕРЖАННЯНАТУРАЛЬНИХ БАРВНИКІВ ІЗ РОСЛИННОЇ СИРОВИНИ
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2022-1-8
Людмила Василівна Кіптела, Олексій Євгенович Загорулько, Наталія Олександрівна Афукова, Андрій Миколайович Загорулько
{"title":"Самілик М. М. РОЗРОБЛЕННЯ БЕЗВІДХОДНОЇ ТЕХНОЛОГІЇ ОДЕРЖАННЯ\u0000НАТУРАЛЬНИХ БАРВНИКІВ ІЗ РОСЛИННОЇ СИРОВИНИ","authors":"Людмила Василівна Кіптела, Олексій Євгенович Загорулько, Наталія Олександрівна Афукова, Андрій Миколайович Загорулько","doi":"10.37734/2518-7171-2022-1-8","DOIUrl":"https://doi.org/10.37734/2518-7171-2022-1-8","url":null,"abstract":"","PeriodicalId":433178,"journal":{"name":"Scientific Bulletin of PUET: Technical Sciences","volume":"46 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":"126394257","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 new cakes with introduction of non-traditional raw material enriched with mineral substances and vitamins 采用富含矿物质和维生素的非传统原料开发新型蛋糕
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2020-1-5
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引用次数: 0
Одарченко Д. М., Сподар К. В., Карбівнича Т. В., Лісніченко О. О. РОЗРОБКА СТРАТЕГІЇ ВДОСКОНАЛЕННЯ СИСТЕМИ УПРАВЛІННЯ ЯКІСТЮНА ОВОЧЕПЕРЕРОБНОМУ ПІДПРИЄМСТВІ
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2022-1-14
{"title":"Одарченко Д. М., Сподар К. В., Карбівнича Т. В., Лісніченко О. О. РОЗРОБКА СТРАТЕГІЇ ВДОСКОНАЛЕННЯ СИСТЕМИ УПРАВЛІННЯ ЯКІСТЮ\u0000НА ОВОЧЕПЕРЕРОБНОМУ ПІДПРИЄМСТВІ","authors":"","doi":"10.37734/2518-7171-2022-1-14","DOIUrl":"https://doi.org/10.37734/2518-7171-2022-1-14","url":null,"abstract":"","PeriodicalId":433178,"journal":{"name":"Scientific Bulletin of PUET: Technical Sciences","volume":"76 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":"114299320","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
Condition of milk and dairy products market in Ukraine 乌克兰牛奶和乳制品市场状况
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2020-1-8
{"title":"Condition of milk and dairy products market in Ukraine","authors":"","doi":"10.37734/2518-7171-2020-1-8","DOIUrl":"https://doi.org/10.37734/2518-7171-2020-1-8","url":null,"abstract":"","PeriodicalId":433178,"journal":{"name":"Scientific Bulletin of PUET: Technical Sciences","volume":"48 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":"131567422","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
Features of identification and quality assessment of avocado 牛油果的鉴定特点及品质评价
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2020-1-7
{"title":"Features of identification and quality assessment of avocado","authors":"","doi":"10.37734/2518-7171-2020-1-7","DOIUrl":"https://doi.org/10.37734/2518-7171-2020-1-7","url":null,"abstract":"","PeriodicalId":433178,"journal":{"name":"Scientific Bulletin of PUET: Technical Sciences","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":"132785355","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
V. Liubych, V. Zheliezna, V. Novikov CULINARY QUALITY FORMATION OF PUMPKIN FLOUR BREAD OF DIFFERENT VARIETIES 不同品种南瓜粉面包烹饪品质的形成
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2022-2-1
{"title":"V. Liubych, V. Zheliezna, V. Novikov CULINARY QUALITY FORMATION OF PUMPKIN FLOUR BREAD OF DIFFERENT VARIETIES","authors":"","doi":"10.37734/2518-7171-2022-2-1","DOIUrl":"https://doi.org/10.37734/2518-7171-2022-2-1","url":null,"abstract":"","PeriodicalId":433178,"journal":{"name":"Scientific Bulletin of PUET: Technical Sciences","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":"134426515","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
VEGETABLE PROTEIN BLEND TECHNOLOGY FOR VEGETARIAN SAUSAGES 素食香肠的植物蛋白混合技术
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2019-1-5
H. Nan, N. Kondratjuk, T. Stepanova, O. V. Afanasiiev, K. Sytnyk, A. V. Dyshuk, YE K.
{"title":"VEGETABLE PROTEIN BLEND TECHNOLOGY FOR VEGETARIAN SAUSAGES","authors":"H. Nan, N. Kondratjuk, T. Stepanova, O. V. Afanasiiev, K. Sytnyk, A. V. Dyshuk, YE K.","doi":"10.37734/2518-7171-2019-1-5","DOIUrl":"https://doi.org/10.37734/2518-7171-2019-1-5","url":null,"abstract":"Annotation. The article is devoted to the current topic of protein deficiency in the human body. This review summarizes the main results of studies evaluating the properties of the cultivated fungi proteins and amaranth. The high biological value of proteins makes it possible to obtain mixtures (blends), which can be used to produce vegetarian sausages with improved functional properties. The article presents the possibility of developing a technology of blends based on plant materials by introducing plant materials with high biological value. The developed blends will have a balanced amino acid composition and will contain an increased amount of squalene.","PeriodicalId":433178,"journal":{"name":"Scientific Bulletin of PUET: Technical Sciences","volume":"3 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":"117026031","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 use of the cereal flour in the biscotti technology 谷物面粉在意式脆饼工艺中的应用
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2019-1-2
{"title":"The use of the cereal flour in the biscotti technology","authors":"","doi":"10.37734/2518-7171-2019-1-2","DOIUrl":"https://doi.org/10.37734/2518-7171-2019-1-2","url":null,"abstract":"","PeriodicalId":433178,"journal":{"name":"Scientific Bulletin of PUET: Technical Sciences","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":"115621763","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
Study of the quality of color transfer of led lamps and lamps led灯具及灯具颜色传递质量的研究
Scientific Bulletin of PUET: Technical Sciences Pub Date : 1900-01-01 DOI: 10.37734/2518-7171-2019-1-13
{"title":"Study of the quality of color transfer of led lamps and lamps","authors":"","doi":"10.37734/2518-7171-2019-1-13","DOIUrl":"https://doi.org/10.37734/2518-7171-2019-1-13","url":null,"abstract":"","PeriodicalId":433178,"journal":{"name":"Scientific Bulletin of PUET: Technical Sciences","volume":"45 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":"121343536","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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