ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Результаты поиска: 15 статей
Строка поиска: value addition
Авторы Название статьи Том Номер Год
1 Sadovoy V. V., Shchedrina T. V., Trubina I. A., Morgunova A. V., Franko E. P. Cooked sausage enriched with essential nutrients for the gastrointestinal diet 9 2 2021
2 Habiba U., Robin M. A., Hasan M. M., Toma M. A., Akhter D., Mazumder M. A. Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour 9 2 2021
3 Ajani O. O., Owoeye T. F., Akinlabu K. D., Bolade O. P., Aribisala O. E., Durodola B. M. Sorghum extract: Phytochemical, proximate, and GC-MS analyses 9 2 2021
4 Bazhenova B. A., Zhamsaranova S. D., Zabalueva Y. Y., Gerasimov A. V., Zambulaeva N. D. Effects of lingonberry extract on the antioxidant capacity of meat paste 8 2 2020
5 Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. Identification of total aromas of plant protein sources 8 2 2020
6 Sholpan A., Lamas A., Cepeda A., Franco C. M. Raw poultry meatballs with soya flour: Shelf life and nutritional value 7 2 2019
7 Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. Natural sweeteners: health benefits of stevia 6 2 2018
8 Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A. DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR 6 1 2018
9 Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A. OAT PROTEIN CONCENTRATE PRODUCTION 6 1 2018
10 Sheir M. A. POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS 6 1 2018
11 Derkach S.R., Grokhovsky V.A., Kuranova L.K., Volchenko V.I. NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD 5 2 2017
12 Egorova E.Y., Khmelev V.N., Morozhenko Y.V., Reznichenko I.Y. PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION 5 2 2017
13 Majeed M., Anwar S., Khan M.U., Asghar A., Shariati M.A., Semykin V., Fazel M. STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES 5 2 2017
14 Sheir M. A., Sheir M. A. THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION 5 2 2017
15 Bochkarev M.S., Egorova E.Y., Reznichenko I.Y., Poznyakovskiy V.M. REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY 4 1 2016