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Ludmila Pusik,Vl?dimir Pusik,Gennadii Postnov,Iryna Safronska,Nataliia Ilina,Nina Lyubymova,Galyna Sukhova,Yana Hrynova
Pág. 43 - 53
This study aimed to determine the effect of storage temperature on the preservation and culinary properties of different varieties of potatoes. It was established that at a storage temperature of 2?4 °? the yield of marketable products for early rip...
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Olena Grek,Alla Tymchuk,Sergii Tsygankov,Olena Onopriichuk,Oleksandr Savchenko,?lena Ochkolyas
Pág. 41 - 48
The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and moistu...
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Fedor Pertsevoy,Petro Gurskyi,Lidiia Kondrashyna,Lev Shilman,Oksana Melnyk,Natalia Fedak,Svetlana Omelchenko,Viktor Kis,Igor Lukjanov,Tetiana Mitiashkina
Pág. 49 - 56
The method of a differential thermal analysis has been applied to investigate the physical-chemical and chemical processes that occur in a semi-finished whipped flour product under conditions of a programmed change in temperature. Qualitative assessment ...
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Pongthep Ariyajaroenwong, Pattana Laopaiboon, Prasit Jaisil and Lakkana Laopaiboon
Sweet sorghum stalks were used as a low cost carrier for immobilization of Saccharomyces cerevisiae NP 01 to produce ethanol from sweet sorghum juice. The effects on ethanol production of carrier size (6 × 6 × 6 to 20 × 20 × 20 mm3) a...
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Hussien Al Zubi, Entessar Al Jbawi, Sameer Al Jeddawi, Mohammad Khair Tahla, Raafat Ismaiel, Thamer Al Huniesh, Gaidaa Aliesha, Radwan Radwan, Hasan Azzam
Pág. 96 - 106
An experiment was conducted at the Agricultural Research Center of Al Ghab, General Commission for Scientific Agricultural Research (GCSAR), Syria, to evaluate the effect of some chemical application on the sugar losses reduction, and some quality traits...
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