Pub Date : 1900-01-01DOI: 10.30525/978-9934-26-328-6-6
A. Medvedieva, I. Antoniuk
{"title":"SECTION 6. TECHNOLOGY OF BISCUITS AND CUPCAKES OF HIGH NUTRITIONAL AND BIOLOGICAL VALUE","authors":"A. Medvedieva, I. Antoniuk","doi":"10.30525/978-9934-26-328-6-6","DOIUrl":"https://doi.org/10.30525/978-9934-26-328-6-6","url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","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":"126322499","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}
Pub Date : 1900-01-01DOI: 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}
Pub Date : 1900-01-01DOI: 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}
Pub Date : 1900-01-01DOI: 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}
Pub Date : 1900-01-01DOI: 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}
Pub Date : 1900-01-01DOI: 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}
Pub Date : 1900-01-01DOI: 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}
Pub Date : 1900-01-01DOI: 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}
Pub Date : 1900-01-01DOI: 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}
Pub Date : 1900-01-01DOI: 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}
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