Innovative approaches in food processing and sustainability
Olesia Priss, Marina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko, Iryna Ivanova, Tetiana Tymoshchuk, Antonina Drobitko, Olga Pyurko, Yana Mulienok, Igor Dudarev, Oksana Tsisar, Volodymyr Say, Svitlana Panasyuk, Iryna Taraymovich, Tamara Sydoruk, Vasylyna Shemet, Iryna Moroz, Olha Hulai, Larysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna […]
Effect of packages types and some treatments on wheat seed during storage
El-Sayed El-Seidy, Emad El-Deen Rashwan, Amal Selim, Esraa Hammad This experiment was conducted at the laboratory of Seed Technology Sakha Agricultural Research Station, Kafr EL-Sheikh, Egypt, during the period between 2018 and 2019 seasons. The aim of this study was to evaluate the effect of packages types and some treatments on wheat seed during storage. The […]
STUDY OF QUALITY OF SNACK GHERKIN TINNED FOOD
Kateryna Zubkova, Olha Stoianova This work considers a problem of raising a marinade quality for producing snack gherkin tinned food. There is offered a new way for raising a marinade food value. The aim of the work is to raise a tinned food quality at the expanse of recipe peculiarities of ingredients. There is offered […]