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Innovative enterprise development

Bal-Prylypko, L. et al. [2011]

The article analyzes the approaches to the formulation of substantive notions of "innovation economy" and "innovation activities", the algorithm of Ukraine's transition to this type of economy, and shown how the introduction of innovative activities in enterprises

SUBJECT: innovation activities; innovations; competitiveness; strategy; enterprises

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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The results of study of the effectiveness of the dry product carrots depending on the variety in Forest

SUBJECT: variety; root; yield; carrots; quality and economic efficiency

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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Guality of hop pellets type 90 aromatic and bitter varieties after 10 years of storage in vacuum packaging and the environment of CO2 at t 0 - + 2 о C are investigated. As a result was found that hop pellets of type 90 better keep of brewing quality at during of storage than сone’s hop

SUBJECT: сone; aromatic and bitter varieties; s hop; bitter substances α- and; нop pellets type 90

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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The ultrafiltration of casein milk whey was carried out and dry whey protein concentrate was obtained by the method of spray drying. Organoleptic and main physical and chemical indicators of final product were deter- mined.

SUBJECT: dry concentrate; casein whey; physical and chemical indicators; ultrafiltration

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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Filed importance of color washed ground meat in a colorimetric sys- tem RGB; given profilohramy color.

SUBJECT: anolyte; washing; color; fish mass; catholyte

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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In this article technological features process- ing of pickling cabbage are summarized. Varieties of white cabbage, which is recommended for production, features fermentation, formula of making various types of pickling cabbage, requirements for quality and defects that occur in the product during storage are presented.

SUBJECT: white cabbage; quality.; lactic acid fermen- tation; pickling

POSTED TO: Food industry of agroindustrial complex [2308-4766]

The purpose of the study is to determine the theoretical and practical aspects of the functioning of the formation and competitiveness of enterprises meat industry to develop proposals to solve economic problems existing in the enterprises of all sectors involved in the formation of the cost of meat and meat market

SUBJECT: economic problems; meat industry; formation; competitiveness of enterprises

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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The purpose of this paper - on the basisliterature and our own studies suggest new authorsImproved approaches to quality assessmentalcohol, food, to determine the dependence of the magnetic modes of treatment of alcohol and changing its organoleptic characteristics.

SUBJECT: alcohol; organoleptic characteristics.; assessment; food; quality

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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The results of milk fat disperse characteristics in procured milk and particularities of their seasonal changes are represented. Granulometric distribution of fat globules in milk is obtained

SUBJECT: fat globules; dispersity; milk fat

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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The structural and mechanical properties of cooked condensed milk and sweeteners. The cited data requests to use boiled condensed milk with glucose-fructose syrup in the food-processing industry.

SUBJECT: glucose-fructose syrup; condensed milk canned food; adhesion

POSTED TO: Food industry of agroindustrial complex [2308-4766]

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