Перегляд за Автор "Kalinovska, Tatyana"
Зараз показуємо 1 - 4 з 4
- Результатів на сторінці
- Налаштування сортування
Документ Substantiation of using wine-making secondary products as alternative raw material for confectionery industry(2013) Kalinovska, Tatyana; Obolkina, VeraThe article is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.Документ Substantiation of using wine-making secondary products as alternative raw material for confectionery industry(2014) Kalinovska, Tatyana; Obolkina, VeraThe article is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.Документ The use of by-products of wine-making in creating functional confectionery(2013) Kalinovska, Tatyana; Obolkina, VeraThe thesis is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.Документ Use of grapes processing products in developing innovation confectionery technologies(2013) Kalinovska, Tatyana; Obolkina, Vera; Kyianytsia, Svetlana; Krapivnitska, IrynaA promising direction is the development of technologies for confectionery products using grapes. This makes it possible to create a new range of confectionery products using natural dyes, antioxidants, enhance food and biological value.