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Venera Timiryanova, Irina Lakman, Vadim Prudnikov and Dina Krasnoselskaya
The price of market products is the result of the interaction of supply and demand. However, within the same country, prices can vary significantly, especially during crisis periods. The purpose of this study is to identify patterns in the changing spati...
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Maria Dimopoulou, Vicky Troianou, Spiros Paramithiotis, Niki Proksenia and Yorgos Kotseridis
The aim of the present study was to induce malolactic fermentation (MLF) after alcoholic fermentation (AF) of must of the Moschofilero cultivar, the only ?gris? native grape variety that is cultivated in Greece. For this purpose, Oenococcus oeni strains ...
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Halil Ibrahim Akgül, Mustafa Sengül, Bayram Ürkek, Tuba Erkaya Kotan
Pág. e48905
In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated i...
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Bertoka Fajar Surya Perwira Negara, Hee-Jin Gong, Jae-Hak Sohn, Jin-Soo Kim and Jae-Suk Choi
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Jean-Michel Roger, Silvia Mas Garcia, Mireille Cambert and Corinne Rondeau-Mouro
This work presents a novel and rapid approach to predict fat content in butter products based on nuclear magnetic resonance longitudinal (T1) relaxation measurements and multi-block chemometric methods. The potential of using simultaneously liquid (T1L) ...
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Alina Tkachenko,Ivan Syrokhman,Yulia Basova,Anna Kobischan,Anna Artemenko,Khrystyna Kovalchuk,Olena Kalashnyk,Mariia Katruk,Roman Zakharchyn,Volodymyr Havrylyshyn
Pág. 66 - 74
This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake formu...
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Vladimir Ryzhov,Sergey Pryiomov,Anatoly Tymoshenko
Pág. 53 - 62
Our study, aimed at assessing the impact exerted by the inclusion to a low-efficiency cyclone of an additional "bypass" pipe connecting the cyclone's inlet branch pipe and the exhaust pipe, has been established the mechanisms to improve the energy effici...
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Alina Tkachenko,Ivan Syrokhman,Vyacheslav Skrypnyk,Gabriella Birta,Yuriy Burgu
Pág. 39 - 45
To improve the fatty acid and amino acid composition, as well as the organoleptic characteristics of flour confectionery products, new formulations for wafers "Summer Temptation" and "Coconut Delight" with fillings made from organic raw materials have be...
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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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Emmanuel Ahaotu,C Nwafor,P A Onyebuchu,O Okpara
This study was conducted to investigate the effects of different protein levels on growth of guinea fowl keets (Numidia meagris) of the same age under intensive system in a typical poultry house from 6th week to 12th week of age. They were fed commercial...
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