Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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31 результатів
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Документ Modern innovative solutions in restaurant establishments(2023) Niemirich, Oleksandra; Koretska, Iryna; Stukalska (Ivanova), Nataliia; Vlasyuk, RomanThe restaurant industry is one of the most dynamic industries, where innovation plays an important role in ensuring competitiveness and meeting the needs of the modern consumer. Modern innovative solutions in this area are proposed, which include various aspects, from technological to conceptual changes in the restaurant businessДокумент Traditional and modern technologies of salads and vinaigrettes(2023) Zorenko, Olesia; Stukalska (Ivanova), Nataliia; Antonenko, ArtemДокумент Peculiarities of using topinambur when preparing flour confectionery products(2023) Varkhol, Veronika; Stukalska (Ivanova), NataliiaThe use of Jerusalem artichoke in the confectionery industry is promising and useful. This product has its own characteristics, such as a high inulin content and a low glycemic index, which allows it to be used for the production of safe and healthy products.Документ Expanding the range of meat sausage products in restaurant establishments(2023) Vlasiuk, Roman; Stukalska (Ivanova), NataliiaThe subject of the study are meat sausages (with the addition of 5, 15, 25, 35 g of the component). Theoretical and organoleptic research methods were used in the work.Документ Expanding the range of non-alcoholic cocktails with increased biological value(2023) Pryshchepchuk, Alona; Stukalska (Ivanova), NataliiaДокумент Expanding the assortment of hot drinks(2023) Ustynska, Kateryna; Stukalska (Ivanova), NataliiaAnalyzing the above, we determined the goal and task of the research: to improve the recipes of hot drinks and to evaluate the quality of new coffee drinks. To improve the quality of coffee drinks, we chose three components, namely: soy milk, dry ice cream mixture and vegetable cream.Документ Prerequisite program for pest control in restaurants according to HACCP(2022) Ronshyna Kristina; Kuzmin, Oleg; Stukalska (Ivanova), NataliiaThe purpose of this work is to determine a set of measures to combat pests in restaurants when developing a prerequisite program under the HACCP.Документ Expanding the range of sweet dishes(2022) Skrynnyk, Ilona; Stukalska (Ivanova), Nataliia; Kuzmin, OlegДокумент Kombucha – an innovative proposal for restaurant establishments(2022) Husiev, Danylo; Kuzmin, Oleg; Stukalska (Ivanova), NataliiaДокумент Improving the quality of confectionery products(2022) Ovcharuk, Оlena; Stukalska (Ivanova), Nataliia