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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
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
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
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
Pub Date : 1900-01-01 DOI: 10.30525/978-9934-26-328-6-7
K. Palamarek, O. Romanovska
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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
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
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
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
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
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
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
期刊
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
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