Пошуковий запит: (<.>I=Ж43715<.>) |
Загальна кількість знайдених документів : 570
Представлено документи з 1 до 20
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| 1. |
Zimbru R.-O. Effect of aeration on physicochemical, color and texture characteristics of confectionery foams // Ukr. Food J.. - 2020. - 9, № 1.
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| 2. |
Cusmenco T. Quality characteristics and antioxidant activity of goat milk yogurt with fruits // Ukr. Food J.. - 2020. - 9, № 1.
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| 3. |
Fang Wang Effect of ultrafine grinding and high pressure technology on functional properties of soybean by-products // Ukr. Food J.. - 2020. - 9, № 1.
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| 4. |
Goncharuk E. Nature of water bonding in hydrated milk-protein systems // Ukr. Food J.. - 2020. - 9, № 1.
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| 5. |
Kapustian A. Investigation of the ferric ions complexes with biolygands of probiotic origin // Ukr. Food J.. - 2020. - 9, № 1.
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| 6. |
Tita M. A. Biological active compounds from native food sources for fermented dairy products // Ukr. Food J.. - 2020. - 9, № 1.
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Deinychenko L. Influence of processing parameters on the techno-functional properties of berry coagulants // Ukr. Food J.. - 2020. - 9, № 1.
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| 8. |
Gustaw W. Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses // Ukr. Food J.. - 2020. - 9, № 1.
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| 9. |
Muge Hendek Ertop Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein // Ukr. Food J.. - 2020. - 9, № 1.
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| 10. |
Sokolenko A. Limitation of dynamic power parameters in transitional processes // Ukr. Food J.. - 2020. - 9, № 1.
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| 11. |
Pogrebnyak A. Influence of geometric and dynamic parameters of a water-polymer jet on characteristics of food products hydro-cutting process // Ukr. Food J.. - 2020. - 9, № 1.
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| 12. |
Jurkenaite N. Price transmission along the Lithuanian pigmeat supply chain // Ukr. Food J.. - 2020. - 9, № 1.
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| 13. |
Baliuta S. Fuzzy logic energy management system of food manufacturing processes // Ukr. Food J.. - 2020. - 9, № 1.
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| 14. |
Lisovska T. Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit // Ukr. Food J.. - 2020. - 9, № 1.
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| 15. |
Bilyk O. Effect of the complex improver on consumer properties of bakery products // Ukr. Food J.. - 2020. - 9, № 1.
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| 16. |
Vatrenko O. Vacuum-caps membranes' equilibrium state forms based on the energy criterion // Ukr. Food J.. - 2020. - 9, № 1.
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| 17. |
Pirog T. Influence of tryptophan on auxin-synthesizing ability of surfactant producer Acinetobacter calcoaceticus IMV B-7241 // Ukr. Food J.. - 2020. - 9, № 1.
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| 18. |
Lange I. Technology and factors influencing Greek-style yogurt (a review) // Ukr. Food J.. - 2020. - 9, № 1.
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| 19. |
Bouhenni H. Comparative study on chemical composition and antibacterial activity of fenugreek (Trigonella Foenum graecum L.) and cumin (Cuminum cyminum L.) seeds // Ukr. Food J.. - 2019. - 8, № 4.
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| 20. |
Grek O. Polyphenolic compounds transition into protein-plant concentrates during the deposition of milk proteins by Plantago major L. // Ukr. Food J.. - 2019. - 8, № 4.
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