Volodymyrska St, 68
Kyiv
Ukraine
National University of Food Technologies
hemp flour, meat-containing bread, pumpkin pulp, technological indicators, physical and chemical properties
dessert, whey, skim milk, water activity, active acidity, lactic acid bacteria
small sausages; pasteurization; storage; residual nitrite; peroxide peroxide value; acid value; microflora
dessert, apple, banana, water activity, dry whey protein concentrate, moisture holding capacity
hemp flour, meat-rich breads, turkey MCPM, technological indicators, functional and technological properties
chokeberry extract, blackcurrant extract, half-smoked sausages, natural antioxidants
chia seeds, cryoprotective properties, mincemeat semi-finished products, rheological and emulsifying properties
meat-containing semi-smoked sausage, duck meat, unsaturated fatty acids, rosemary extract
small sausages, sorts, pasteurization, lipids spoilage, active package
chokeberry extract, black currant extract, semi-smoked sausages, natural antioxidants
meat-containing semi-smoked sausage; duck meat; unsaturated fatty acids; rosemary extract.
spin crossover, cooperativity, nanoparticles, size effect, optical properties
graphene oxide, PVP, antioxidants, catalysts, biocompatibility
