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Luis A. Trujillo-Cayado, Irene García-Domínguez, Azahara Rodríguez-Luna, Elena Hurtado-Fernández and Jenifer Santos
The use of cricket protein in emulsions is in line with the growing interest in sustainable food sources, as crickets require minimal resources and produce lower greenhouse gas emissions than traditional livestock. Research in this area suggests that inc...
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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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Raisa Pavlyuk,Viktoriya Pogarskaya,Aleksey Pogarskiy,Ekaterina Dudnyk,Svitlana Loseva
Pág. 57 - 65
Processes of cryomechanochemistry in development of food nanotechnologies of supplements as frozen pastes in the nano-dimensional form prepared from chlorophyll-containing vegetables (CCV) such as spinach, celery and parsley were studied. The nanotechnol...
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Oleg Burdo,Igor Bezbakh,Nikolay Kepin,Aleksandr Zykov,Igor Yarovyi,Aleksander Gavrilov,Valentyna Bandura,Igor Mazurenko
Pág. 24 - 32
The paper reports results of investigating innovative equipment for the integrated processing of food raw materials, which would make it possible to implement the local energy influence directly on the particles of a dispersed material, the near-boundary...
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Olena Grek,Alla Tymchuk,Sergii Tsygankov,Oleksandr Savchenko,Kira Ovsiienko,?lena Ochkolyas
Pág. 6 - 13
We have established the technological characteristics for the wheat dietary fiber Vitacel, extruded wheat flour and rosehip meal, specifically the capability to absorb humidity and fat, as well as to swell. The highest value for fat-absorbing capability ...
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