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Vegetable Raw sentence examples within Medicinal Vegetable Raw



Accumulation of heavy metals and arsenic in grass Leonurus quinquelobatum Gilib.


КОНТРОЛЬ РАДИАЦИОННОЙ БЕЗОПАСНОСТИ И КАЧЕСТВА ЛЕКАРСТВЕННОГО РАСТИТЕЛЬНОГО СЫРЬЯ ВОРОНЕЖСКОЙ ОБЛАСТИ НА ПРИМЕРЕ КОРНЕЙ ЛОПУХА ОБЫКНОВЕННОГО

Vegetable Raw sentence examples within Traditional Vegetable Raw



Assessment of the impact of composite mixtures on the quality of new meat products


Development of the desserts based on non-traditional vegetable raw materials

Vegetable Raw sentence examples within Local Vegetable Raw



FRUIT-BERRY FILLERS IN THE PRODUCTION OF KAZAKH NATIONAL FERMENTED MILK DRINKS


ТЕХНОЛОГІЯ МЛИНЦІВ ІЗ ПЛОДОВО-ОВОЧЕВОЇ СИРОВИНИ


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Vegetable Raw sentence examples within vegetable raw material



Development of functional meatloaf technology


CONDITION OF THE SERVICE MARKET FOR THE STATE REGISTRATION OF SPECIALIZED FOOD PRODUCTS

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10.20914/2310-1202-2020-4-142-146

Development of functional meatloaf technology


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10.31677/2072-6724-2020-30-4-71-77

CONDITION OF THE SERVICE MARKET FOR THE STATE REGISTRATION OF SPECIALIZED FOOD PRODUCTS



Technological parameters for the production of cooked poultry and pork sausages enriched with non-traditional vegetable raw materials


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10.1088/1755-1315/680/1/012064

High-throughput sequencing method to study the dynamic changes of microbial communities in second-generation fermented lettuce


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10.1088/1755-1315/640/2/022027

Cutlet formulas with spelt and thistle seeds flour balanced by amino acid composition


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10.31548/DOPOVIDI2021.02.002

Estimation of efficiency removal of oil products dissolved in water by processed waste of polymer packaging in the medium of vegetable surfactants


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10.20914/2310-1202-2020-4-219-223

Комплексная переработка томатного сырья с получением томатного красителя ликопина – эликсира жизни


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10.37663/0131-6184-2021-4-98-105

Development of technology and recipes for combined minced fish with food additives


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10.18698/2542-1468-2021-1-89-99

Minor components determination of tall oil-based biofuels that affect environment during combustion


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10.1088/1755-1315/640/3/032036

Recipe design and study of quality characteristics of meat-vegetable semi-finished products for nutrition of patients with diabetes mellitus



Evidence-based pharmacy: obtaining and studying of aescine from the plant of aesculus hippocastanum l.


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10.31588/2413-4201-1883-246-2-107-111

TRENDS OF CHANGE IN ENERGY AND PROTEIN VALUE OF CORN SILAGE IN THE RE-PUBLIC OF TATARSTAN



Bakery production equipment. Workshop


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10.1088/1755-1315/640/3/032002

Assessment of the impact of composite mixtures on the quality of new meat products



Adsorption Properties of Combined Vegetable Powders



Soy protein structurants as a prospect for the development of vegetarian sausage



Prospects for the use of collapsing cavitation in the preparation of baby food


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10.21303/2504-5695.2021.001877

Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction


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10.36871/VET.ZOO.BIO.202103010

Influence of energy supply of diet of cows on dairy productivity and biochemical blood status



FRUIT-BERRY FILLERS IN THE PRODUCTION OF KAZAKH NATIONAL FERMENTED MILK DRINKS


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10.21303/2504-5695.2021.001848

Prospects of use of vegetable raw materials in the technology of sour-milk dessert


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10.1088/1755-1315/839/4/042040

Extraction products from kind Lonicera vegetative parts usage possibility



ALTERNATIVE FUELS – A PROMISING DIRECTION FOR THE ENERGY COMPLEX OF UKRAINE


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10.21303/2504-5695.2021.001633

Perspectives of Vegetable Pressed Skins Processing and Use in Food Industry


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10.47370/2072-0920-2021-17-1-64-69

Development of recipes for combined products with functional properties



Creation of multi-component fruit and vegetable semi-finished products and confectionery on their basis with health properties


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10.32434/0321-4095-2021-134-1-90-100

Vegetable waxes as modifiers of surface properties of polymeric composites


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10.25140/2411-5363-2021-1(23)-135-144

ФОРТИФІКАЦІЯ ПШЕНИЧНОГО ХЛІБА ІННОВАЦІЙНИМИ ІНГРЕДІЄНТАМИ РОСЛИННОГО ПОХОДЖЕННЯ


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10.15587/2706-5448.2021.237260

Development of the desserts based on non-traditional vegetable raw materials


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10.1088/1755-1315/677/4/042001

Productivity of rabbits when using the drug “KED+LBA” in their diets



Preparation of Biomass Mixtures with Residual Oil for Gasification to Produce Synthesis Gas


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10.15587/1729-4061.2021.229084

Determining the effect of treating table beet with biopreparations before storage on its preservation


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10.37663/0131-6184-2021-2-68-71

Compound feed for industrial rearing of juveniles trepang Apostishopus japonicus (Selenka)


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10.37663/0131-6184-2021-2-108-114

Molecular gastronomy-an incentive for innovative research of various aspects related to the nutrition process


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10.1088/1755-1315/848/1/012008

Justification of the quality of dry concentrates of functional protein-carbohydrate drinks for special nutrition of athletes


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10.21303/2504-5695.2021.001982

Study of the efficiency of the inhibitory effect of antimicrobial preparations in the production of sugar substances


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10.31677/2072-6724-2021-31-1-14-24

Research of properties of edible packaging based on apple puree with addition of dried fruit and vegetable raw materials



Accumulation of heavy metals and arsenic in grass Leonurus quinquelobatum Gilib.


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10.1590/1983-21252021v34n222rc

PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA


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10.31521/2313-092X/2021-1(109)-6

Engineering in the technology of manufacture of extruded feed additives


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10.21303/2504-5695.2021.001884

Research of chemical composition of vegetable raw materials for use in innovative technologies of beverages for child nutrition


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10.1088/1742-6596/2032/1/012072

Laboratory setup for converting mains voltage into a pulsed electric field with automated monitoring and control systems


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10.1088/1755-1315/677/2/022104

Mathematical modeling of multicomponent beverages with a balanced composition of nutrients


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10.25140/2411-5363-2021-1(23)-152-161

ТЕХНОЛОГІЯ МЛИНЦІВ ІЗ ПЛОДОВО-ОВОЧЕВОЇ СИРОВИНИ


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10.15587/1729-4061.2021.224993

Determining the kinetic and energy parameters for a combined technique of drying apple raw materials using direct electric heating


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10.21303/2313-8416.2021.001794

Biochemical composition of vegetable raw materials and the impact of dosage on the properties of processed cheese


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10.1088/1755-1315/640/2/022011

Experimental studies into the kinetics of the process of vacuum drying of carrot chips


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10.31073/foodresources2021-16-16

Scientific approaches to classifying dairy dessert products


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10.1051/e3sconf/202127903002

Design of national meat and vegetable products for baby food


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10.1088/1755-1315/866/1/012026

Subcritical processing of raw materials for the production of food additives


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10.20914/2310-1202-2020-4-126-131

Разработка технологии мясного паштета функционального назначения


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10.1088/1755-1315/848/1/012034

The use of plant extracts in the production of whey beverage


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10.15587/2706-5448.2021.237979

Determination of heat transfer coefficient in advanced rotary film evaporator


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10.31073/foodresources2021-16-03

Technology of production of biopesticides based on Bacillus thuringiensis



Influence of Pb and Cd on the Biochemical Indices of Avena sativa (Poaceae, Liliopsida)



Технологическая линия по производству экстрактов из растительного сырья


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10.1016/J.CONBUILDMAT.2019.116699

Composite material for thermal insulation based on moss raw material


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10.21303/2504-5695.2019.00992

APPLICATION OF CO-BIOPROCESSING TECHNIQUES (ENZYMATIC HYDROLYSIS AND FERMANTATION) FOR IMPROVING THE NUTRITIONAL VALUE OF WHEAT BRAN AS FOOD FUNCTIONAL INGREDIENS



Oxidative Pyrolysis of the Mixtures of Oil and Plant Raw Materials


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10.15587/2519-4852.2019.158007

Methodological approaches to the design of solid dosage forms of nootropic action on the basis of plant raw materials


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10.20914/2310-1202-2019-3-151-157

Scientifically based production criteria for chocolate semi-finished products using fruit and vegetable powders


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10.14739/2409-2932.2019.3.184189

Microscopic research of shoots of the Salix cinerea L. of Ukrainian flora



Energy-Efficient Modes of Drying of Colloidal Capillary-Porous Materials



Analisis kandungan gizi pakan pellet yang diformulasikan dari bahan baku nabati berbeda terhadap kecukupan gizi ikan herbivora



Antimicrobial properties of the peptide substance Bacillus Subtilis PSF-19



The Effect of SBA-15 Surface Modification on the Process of 18β-Glycyrrhetinic Acid Adsorption: Modeling of Experimental Adsorption Isotherm Data


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10.20914/2310-1202-2019-2-154-161

Wheat sprouts processing technology and powder receiving from the marcs with high content of the biological active substances


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10.21285/2227-2925-2019-9-2-159-169

SILICON-CONTAINING COMPOUNDS IN HORSETAIL (EQUISETUM EQUISETACEAE) COMPOSITION


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10.5958/2249-7137.2019.00109.5

The role of the food industry in the national economy


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10.30766/2072-9081.2019.20.238-246

Роль многолетних трав в создании устойчивой кормовой базы при конвейерном использовании


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10.20914/2310-1202-2019-3-137-144

Effect of NaCl, sucrose and pectin addition on the reductive properties of vegetable and fruit puree



Разработка поликомпонентных молочных консервов на основе сочетания сырья животного и растительного происхождения


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10.15587/2519-4852.2019.178319

Study of the morphologo-anatomic signs of shoots of the Salix caprea L. of Ukrainian flora


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10.1016/J.AQUACULTURE.2018.08.080

Contributions of MS metabolomics to gilthead sea bream (Sparus aurata) nutrition. Serum fingerprinting of fish fed low fish meal and fish oil diets



ИССЛЕДОВАНИЕ СУЛЬФАТА ГУАНИЛМОЧЕВИНЫ КАК МОДИФИКАТОРА ДРЕВЕСНОВОЛОКНИСТЫХ ПЛИТ



Bee Viruses and the Related Impact on Food Crops Worldwide


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10.31866/2616-7468.2.2.2019.188209

Innovative Technologies of Mayonnaise Sauce



Machine vision application to analyze the quality of meat products by color characteristics


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10.33380/2305-2066-2019-8-1-73-77

КОНТРОЛЬ РАДИАЦИОННОЙ БЕЗОПАСНОСТИ И КАЧЕСТВА ЛЕКАРСТВЕННОГО РАСТИТЕЛЬНОГО СЫРЬЯ ВОРОНЕЖСКОЙ ОБЛАСТИ НА ПРИМЕРЕ КОРНЕЙ ЛОПУХА ОБЫКНОВЕННОГО


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10.1016/J.FOODCONT.2019.04.015

A national-scale cumulative exposure assessment of organophosphorus pesticides through dietary vegetable consumption in China


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10.21603/2074-9414-2018-2-28-35

Effectiveness of lactate-containing processing aids application in vegetable treatment



PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI PROGRAM PKM UNTUK MENINGKATKAN KAPASITAS PRODUKSI PERMEN JELLY BUAH DAN JELLY SAYURAN DI KOTA MALANG



SPECIES OF THE GENUS ALCHEMILLA L. (ROSACEAE): CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND USE IN MEDICINE (REVIEW)


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10.1016/j.ijhydene.2019.09.177

Experimental studies on hydrogen production in plasma discharge in a liquid-phase medium flow



SPECTROPHOTOMETRIC DETERMINATION OF PHENOL COMPOUNDS FROM HERBS OF CORNFLOWER BLUE


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10.24411/2072-0920-2019-1030

Интенсификация процесса производства напитков из сухого плодово-ягодного сырья Республики Адыгея



Dynamics of the Accumulation of the Biologically Active Substances Sanguisorba Officinalis L. Depending on Vertical Zonal



DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT


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10.33380/2305-2066-2019-8-3-35-39

Choice of Extraction Method for Receiving Extraction from Seeds of Payne Hay with the High Content of Biologically Active Substances


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10.18619/2072-9146-2019-6-96-100

Динамика типа взаимодействия молочнокислых микроорганизмов в парных консорциумах при направленной ферментации овощного сырья


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10.15587/2312-8372.2019.160344

Research of Influence of Ultrasound on the Extraction Process of Vegetable Oil


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10.33380/2305-2066-2019-8-3-35-39

Выбор метода экстрагирования для получения извлечений из семян пажитника сенного с высоким содержанием биологически активных веществ


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Vegetable Raw 生蔬菜


Vegetable Raw 生蔬菜
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