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INNOVATIONS IN FOOD PRODUCTION

NANOSTRUCTURED GREEN TEA EXTRACTS AND THEIR PROPERTIES

Volume 3, Issue №1, 2018
Green tea is a source of valuable compounds for the human body: phenols, flavonoids (catechins), amino acids, vitamins (B, C, E), xanthine bases (caffeine, theophylline), pigments (chlorophyll, carotenoids), volatile compounds, ...

RHEOLOGY OF VEGETABLE POWDERS

Volume 1, Issue №1, 2015
Food is an important public and social problem. Changing lifestyles, the falling, or, conversely, raising standard of living associated with the need to increase the energy of food, inadequate intake ...

A TECHNOLOGY OF SPECIALIZED MEAT CANNED FOODS

Volume 3, Issue №2, 2017
The article presents the results of the stage of complex studies of the work, which consisted in the development of an improved technology for specialized meat minced meat for servicemen. ...
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