Application of biotechnological method of fat reduction in fish snack technology

by A. Menchynska, A. Ivanyuta, T. Manoli, T. Nikitchina
Published 2020-10-01

THE INFLUENCE OF PRE-TREATMENT AND LOW-ESTERIFIED PECTINE SUBSTANCES ON QUALITY OF FROZEN FISHERY SEMIFINISHED PRODUCTS

by T. Manoli, A. Gerasim, N. Kushnirenko, T. Nikitchina
Published 2016-12-01

TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST

by K. Sakibaev, L. Pylypenko, T. Nikitchina, G. Kasyanov
Published 2019-06-01

TRENDS OF PROCESSED PRODUCTS OF SQUID

by Zhenkun Cui, Tatiana Manoli, Tatiana Nikitchina, Haizhen Mo
Published 2020-03-01

THE POTENTIAL OF URONIDE HYDROCOLLOIDS FOR THE FORMATION OF SENSORY CHARACTERISTICS OF HEALTH PRODUCTS FROM HYDROBIONTS

by T. Manoli, T. Nikitchina, A. Menchinska, Zh. Cui, Ya. Barysheva
Published 2021-09-01

SECONDARY PLANT RESOURCES AS PROSPECTIVE UNCONVENTIONAL SOURCES OF PECTIС SUBSTANCES

by M. Aider, E. Olkhovatov, L. Pylypenko, T. Nikitchina, G. Kasyanov
Published 2018-12-01