14. Технология продовольственных продуктов
COMPARATIVE ANALYSIS OF THE DEPENDENCE OF THE QUANTITY OF PROTEIN AND VITRECITY OF WHEAT GRAIN
16.10.2024
564
COMPARISON OF THE EFFICIENCY OF DIFFERENT PROTEOLYTIC ENZYMES IN HYDROLYSIS OF REINDEER SKIN
16.10.2024
802
A STUDY OF DIGITALIZATION AND ITS IMPACT ON FOOD SAFETY AND SUPPLY CHAIN WITH MODERN TECHNOLOGIES
15.10.2024
711
RESEARCH INTO BIOREFINERIES FOR EFFICIENT PROCESSING OF FOOD WASTE AND PRODUCTION OF SECONDARY PRODUCTS
13.10.2024
591
DEVELOPMENT OF FORMULATIONS OF FUNCTIONAL HIGH-PROTEIN DAIRY PRODUCTS WITH THE ADDITION OF PROBIOTICS
12.10.2024
909
APPLICATION OF HYDROTHERMAL LIQUEFACTION FOR PROCESSING COMPLEX ORGANIC WASTE IN THE FOOD INDUSTRY
12.10.2024
628
DEVELOPMENT OF TECHNOLOGIES FOR COMBINED DRYING OF DRY MILK TO IMPROVE ITS STABILITY AND QUALITY
11.10.2024
519
THE IMPACT OF MINERAL FERTILIZER LEVELS ON THE BIOCHEMICAL COMPOSITION OF GRAPE VARIETIES
26.09.2024
767
THE IMPORTANCE OF INCREASING THE SHARE OF BIOLOGICALLY ACTIVE SUBSTANCES IN THE DIET OF THE POPULATION AND ITS CHARACTERISTICS
22.09.2024
662
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF TOMATO SEMI-FINISHED PRODUCTS AND SAUCES
21.09.2024
544
MODERN DRYING TECHNOLOGIES IN THE PRODUCTION OF DRY MILK AND THEIR IMPACT ON PRODUCT QUALITY
19.09.2024
556
STUDY OF THE EFFECT OF FREEZE-DRYING ON THE PRESERVATION OF NUTRIENTS AND ORGANOLEPTIC PROPERTIES OF VEGETABLES AND FRUITS
18.09.2024
745
EVALUATION OF THE IMPACT OF DIFFERENT PACKAGING METHODS ON THE PRESERVATION OF NUTRIENTS IN DRY MILK
17.09.2024
461
CHANGES IN THE WATER CONTENT OF JERUSALEM ARTICHOKE UNDER THE INFLUENCE OF AN ELECTRIC FIELD PULSE
17.09.2024
656
FEATURES OF THE TECHNOLOGY OF PRODUCTION OF COTTAGE CHEESE COCKTAILS WITH A HIGH PROTEIN CONTENT
16.09.2024
589
ANALYSING THE COMPOSITION OF AGRICULTURAL PRODUCTS IN THE DIET OF THE POPULATION IN THE MODERN WORLD
25.08.2024
510