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Archived Papers for Journal

Progressive Engineering and Technology of Food Production Enterprises, Catering Business and Trade >>

Vol.1, No.23

Publisher: Kharkiv State University of Food Technology and Trade

Publishing Date: 2016-07-06

  1. Theoretical аnd practical prerequisites for the improvement of the technology of glued guts casings

    Authors: Mykhailov V.; Оnishchenko V.

  2. THE NEW WORD IN THE TECHNOLOGY OF MANUFACTURING PRODUCTS WITH THE USE OF MODERN EQUIPMENT AT CATERING ENTERPRISES

    Authors: R. Pavlyuk; V. Pogarskaya; L. Radchenko; R. Tauber; N. Timofeeva; O. Yurieva

  3. NEW BISCUITS AND BAKERY GOODSS ARE VITAMINIZED BY NATURAL CAROTENOID HERBAL NANOADDITIONS FOR HEALTH FOOD

    Authors: R. Pavlyuk; V. Pogarska; N. Timofeyeva; S. Loseva; T. Kotuyk

  4. THE TECHNOLOGY OF NANOSTRUCTURED HERBAL ADDITIVES WITH THE USE OF NON-ENZYMATIC BIOCATALYSIS ? MECHANOLYSIS OF BIOPOLYMERS (HETEROPOLYSACCHARIDES AND PROTEIN)

    Authors: R. Pavlyuk; V. Pogarska; T. Kotuyk; A. Pogarskiy; S. Loseva

  5. ORGANOLEPTIC CHARACTERISTICS AND TASTING ASSESSMENT OF FRUIT BARS ENRICHED IN DRIED THALLI OF LAMINARIA AND WAKAME

    Authors: V. Yevlash; V. Gorban; S. Nikitin

  6. PERFECTION OF TECHNOLOGY OF SAUSAGES WITH QUAIL MEAT

    Authors: V. Yevlash; D. Hrynova

  7. CREATING NEW THERMOTEHNOLOGI OBTAINING QUALITY FOLATE CONTAINING FUNCTIONAL POWDERS

    Authors: Υ. Snegkin; Ζ. Petrova; V. Pazyuk; V. Dub

  8. THE USE OF TAGATOSE AND MALTITOL FOR THE MANUFACTURE OF MASTICATORY CARAMEL FOR SPECIAL PURPOSES

    Authors: А. Dorokhovych; O. Bogok; L. Mazur

  9. TECHNOLOGY OF DIETARY SUPPLEMENTS FROM AGARICUS BISPORUS

    Authors: N. Cherno; S. Osolina; O. Nikitina

  10. PEQULIARITIES OF RETENTAT USAGE WITH THE PURPOSE OF RECEIVING HIGH-QUALITY BEVERAGE OF HEALTHIMPROVING CHARACTER

    Authors: I. Ukhanova

  11. THE PECULIARITIES OF USING WHEY AND RETENTATE, OBTAINING OF HIGH-QUALITY HEALTH BEVERAGE

    Authors: J. Nazarenko; S. Yashchenko