Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019

Optimal packaging for food products is an effective solution to save resources and minimize the environmental impact

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-13 ◽

2019 ◽

Author(s):

Oleksandr Gavva ◽

Nataliya Kulyk

Keyword(s):

Environmental Impact ◽

Food Products ◽

Effective Solution

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Effect of extrusion conditions on the expansion of extruded apple pomace – wheat semolina mixtures

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-3 ◽

2019 ◽

Author(s):

Milena Ruskova ◽

Todorka Petrova ◽

Nikolay Penov

Keyword(s):

Apple Pomace

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Cyclic rectification technology in column mass exchange apparatuses with perforated plates

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-7 ◽

2019 ◽

Author(s):

Yuriy Buliy ◽

Anatoly Kuts

Keyword(s):

Mass Exchange ◽

Perforated Plates

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Improvemen of technology of low-calorie diet beer

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-9 ◽

2019 ◽

Author(s):

Anatoly Kuts ◽

Yuriy Bulyi ◽

Oleksandr Zinchenko

Keyword(s):

Low Calorie ◽

Low Calorie Diet ◽

Calorie Diet

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Robust interconnected automated control system for improving reliability of the turbine-generator unit shaft in food industry enterprises

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-4 ◽

2019 ◽

Author(s):

Serhii Baliuta ◽

Valerii Kuievda ◽

Iuliia Kuievda

Keyword(s):

Control System ◽

Food Industry ◽

Turbine Generator ◽

Automated Control ◽

Automated Control System ◽

Generator Unit

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Prospects for the use of fermentation technology in meat products

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-6 ◽

2019 ◽

Author(s):

Oleg Galenko

Keyword(s):

Meat Products ◽

Fermentation Technology

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Application of pumpkin seed powder in sponge cakes

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-8 ◽

2019 ◽

Author(s):

Zhivka Goranova ◽

Todorka Petrova ◽

Ivan Bakalov ◽

Marianna Baeva

Keyword(s):

Pumpkin Seed

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Quality evaluation of dietetic sucrose-free sponge cakes with einkorn wholemeal flour (TriticumMonococcuml.)

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-5 ◽

2019 ◽

Author(s):

Zhivka Goranova ◽

Marianna Baeva ◽

Todorka Petrova

Keyword(s):

Quality Evaluation

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Features of simulation of the technical parameters of the packaging line for single food products

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-10 ◽

2019 ◽

Author(s):

Anastasiia Derenivska ◽

Liudmyla Kryvoplias-Volodina ◽

Serhii Tokarchuk

Keyword(s):

Food Products ◽

Technical Parameters

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Accuracy of precision dosage of liquid food products with valve dispenser

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019 ◽

10.24263/res-2019-14 ◽

2019 ◽

Author(s):

Olga Gorchakova ◽

Mykola Iakymchuk

Keyword(s):

Food Products ◽

Liquid Food

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Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019
Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By National University Of Food Technologies

Optimal packaging for food products is an effective solution to save resources and minimize the environmental impact

Effect of extrusion conditions on the expansion of extruded apple pomace – wheat semolina mixtures

Cyclic rectification technology in column mass exchange apparatuses with perforated plates

Improvemen of technology of low-calorie diet beer

Robust interconnected automated control system for improving reliability of the turbine-generator unit shaft in food industry enterprises

Prospects for the use of fermentation technology in meat products

Application of pumpkin seed powder in sponge cakes

Quality evaluation of dietetic sucrose-free sponge cakes with einkorn wholemeal flour (TriticumMonococcuml.)

Features of simulation of the technical parameters of the packaging line for single food products

Accuracy of precision dosage of liquid food products with valve dispenser

Export Citation Format

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By National University Of Food Technologies

Optimal packaging for food products is an effective solution to save resources and minimize the environmental impact

Effect of extrusion conditions on the expansion of extruded apple pomace – wheat semolina mixtures

Cyclic rectification technology in column mass exchange apparatuses with perforated plates

Improvemen of technology of low-calorie diet beer

Robust interconnected automated control system for improving reliability of the turbine-generator unit shaft in food industry enterprises

Prospects for the use of fermentation technology in meat products

Application of pumpkin seed powder in sponge cakes

Quality evaluation of dietetic sucrose-free sponge cakes with einkorn wholemeal flour (TriticumMonococcuml.)

Features of simulation of the technical parameters of the packaging line for single food products

Accuracy of precision dosage of liquid food products with valve dispenser

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019
Latest Publications