Potravinárstvo
Číslo: 1/2024
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Články
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Effects of milk type, pasteurization, and in-container heating on Nabulsi cheese yield, chemical com...
Khaled Abu-Alruz
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Mathematical modelling and optimization of the granulation process of loose compound feed for broile...
Alma Yermukanova, Podobed Leonid, Stankevych Georgii, Saule Zhiyenbayeva, Eva Mrkvicová
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Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients
Emmanuel Duah Osei, Abigail Ataa Pokuah, Richard Atuna Atinpoore, Eudes Sam Faisal, Anthony Amotoe-Bondzie, ...
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Effects of laying hens housing system on eggs microbial contamination
Ján Petrovič, Martin Mellen, Natália Čmiková, Marianna Schwarzová, Miroslava Kačániová
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Development of wheat composite bread using barley β-glucan rich flour
Boris Kovac, Andreja Bregar
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The importance of camel milk and its dairy products – a review
Aikerim Zhumabay, Assiya Serikbayeva, Sabira Kozykan, Saule Sarimbekova, Gaukhar Kossaliyeva, ...
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The effect of yeast autolysis on the composition of wine
Jan Mikuš, Jiří Sochor, Štefan Ailer, Mojmír Baroň
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Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2...
Yusmarini, Shanti Fitriani, Vonny Setiaries Johan, Netti Herawati, Irhamdi, ...
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Quality characteristics of the shape preservation of cooked pasta with millet addition at different ...
Gulmaida Karimova, Rimma Niyazbekova, Khaldun Al Azzam, El-Sayed Negim
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Enhancing food packaging with nanofillers
Elena Pavlenko, Evgenia Semkina, Alexander Pokhilko, Ekaterina Sukhanova, Victor Fursov, ...
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Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containi...
Bakhyt Shaimenova, Gulnazym Ospankulova, Saule Saduakhasova, Linara Murat, Dana Toimbayeva
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Probiotics in the creation of fish-based herodietic half-finished products
Dinara Moldagaliyeva, Nurzhan Sarsembaeva, Yasin Uzakov, Bozhena Lozovicka
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Upcycling agricultural byproducts into eco-friendly food packaging
Natalya Oboturova, Sergey Povetkin, Natalya Nikulnikova, Natalia Lazareva, Anna Klopova, ...
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Biometric analysis of food products of hybrid hypoophthalmichthys (Hypophthalmichthys spp.) to deter...
Alina Makarenko, Nataliіa Rudyk-Leuska, Ruslan Kononenkо, Melaniia Khyzhniak, Iryna Kononenko, ...
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Challenges and ways forward for the Malaysian SMEs in the Halal food industry
Sorna Umme Saima, Radin Badaruddin Radin Firdaus, Sarjiyanto
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Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, ...
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Innovative thermodynamic modeling for enhanced yeast dough mixing
Volodymyr Piddubnyi, Anna Sabadosh, Mikhailo Mushtruk, Andrii Chahaida, Viktor Fedorov, ...
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Comparison of essential indicators related to the personal income tax burden in the EU countries
Alexandra Ferenczi Vanova, Renáta Krajčírová, Michal Munk, Andrea Ecková, Jozef Bojňanský
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Microbiological characteristics of hard cheese with flax seeds
Mykola Kukhtyn, David Arutiunian, Oleg Pokotylo, Khrystyna Kravcheniuk, Volodymyr Salata, ...
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Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat s...
Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, ...
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Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured produ...
Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, ...