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Sergei Sabadash,Marina Savchenko-Pererva,Oleg Radchuk,Lyudmila Rozhkova,Andreii Zahorulko
Pág. 15 - 21
One of the most common and investigated processes in the food industry is the drying process; this is the final stage of technological protocols that defines quality of a resulting product. It has been established that the drying process intensified due ...
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Viviany Moura Chaves,Liana Galvão Bacurau Pinheiro,Renata Alexandra Moreira das Neves,Maria Arlete Duarte de Araújo,Joana Barbosa da Silva,Paulo Eneas Rolim Bezerra,Michelle Cristine Medeiros Jacob
This study intended to address the challenges faced by the National School Feeding Program (PNAE) to implement public purchases from family farming, as they understand their role in the transformation of local food systems. For this, we developed a quali...
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Gregoriy Deynichenko,Vasyl Guzenko,Dmytro Dmytrevskyi,Vitalii Chervonyi,?leksandr Omelchenko,Dmytro Horielkov,Olga Melnik,Olha Korolenko
Pág. 63 - 69
A new technique for removing a gel layer from the membrane surface during the ultrafiltration concentration of pectin extract has been considered. An experimental setup has been designed and a procedure for processing the results of studying the process ...
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Olena Kovaliova,Yuriy Tchoursinov,Viktoriia Kalyna,Vitalii Koshulko,Ekaterina Kunitsia,Anton Chernukha,Oleg Bezuglov,Oleg Bogatov,Dmytro Polkovnychenko,Natalia Grigorenko
Pág. 61 - 68
The study reported here has established patterns in the intensive technology for making a biologically active component (the sprouts of legumes) whose germination involved natural fruit acids (citric, malic, grape). The choice of high-quality and safe st...
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Ramona Massoud,Mohammad Rasoul Hadiani,Pegah Hamzehlou,Kianoush Khosravi-Darani
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