[PDF][PDF] Wild and cultivated mushrooms as food, pharmaceutical and industrial products
Introduction. Mushrooms have been consumed since earliest times and have been
recognized for their attractive sensory and culinary attributes; besides, they contain high …
recognized for their attractive sensory and culinary attributes; besides, they contain high …
[PDF][PDF] Potential benefits of functional antianemic energy bars
I Tsykhanovska, T Lazarieva, O Stabnikova… - Ukrainian Food …, 2023 - researchgate.net
Introduction. A multicomponent formulation of antianemic energy bars with improved
nutritional and sensory properties has been developed. Materials and methods. Model …
nutritional and sensory properties has been developed. Materials and methods. Model …
[PDF][PDF] Technology of lager and dark beers with chicory roots
Y Buliі, R Mukoid, A Parkhomenko, A Kuts - Ukrainian Food Journal, 2024 - ufj.ho.ua
Abstract Introduction. Chicory root (Cichorium intybus L.) contains valuable components
such as inulin, inulides, bitter substances, pectin, and fibers and is a promising non …
such as inulin, inulides, bitter substances, pectin, and fibers and is a promising non …
[PDF][PDF] Changes in the chemical composition of extracts of wild berries growing in the Republic of Azerbaijan due to enzimatic pretreatment of their pulp
S Maharramova - Ukrainian Food Journal, 2023 - ufj.ho.ua
Introduction. The objective of this research was to study the influence of the enzymatic
processing of the pulp of dogwood, elderberry, hawthorn, barberry, and raspberry berries on …
processing of the pulp of dogwood, elderberry, hawthorn, barberry, and raspberry berries on …
Bioactive profile of carob (Ceratonia siliqua L.) cultivated in European and North Africa agrifood sectors
T Capcanari, E Boaghe, CA Chirsanova… - Ukrainian Food …, 2023 - ibn.idsi.md
Introduction. Studies of the physico-chemical composition of the carob beans and the pulp of
the pods originating from four countries are present. Materials and methods. The …
the pods originating from four countries are present. Materials and methods. The …
[PDF][PDF] Functional and technological characteristics of semi-finished products with shell of dough
V Pasichnyi, A Marynin, O Stabnikova… - Ukrainian Journal of …, 2023 - ukrfoodscience.ho.ua
Introduction. The aim of the present research was to study the functional and technological
properties of semi-finished products with a shell of dough prepared from chicken meat with …
properties of semi-finished products with a shell of dough prepared from chicken meat with …