SCIENTIFIC GROUND DEVELOPMENT OF BIOTECHNOLOGIES IN FOOD INDUSTRY

Authors

  • М. Sychevskiy Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

biotechnology, food industry, ferment cultures, biotechnological processes

Abstract

The article is devoted to the question of application of biotechnological processes in food industry. Developments of Institute of Food Resources NAAS are presented in a biotechnology, namely ferment cultures for the production of the fermented soul-milk foods, biotechnological methods of treatment of meat raw material, application of bread ferments, processes of bioconversion of vegetable raw material in the food and technical foods.

Downloads

Download data is not yet available.

References

Шлейкин А.Г., Жилинская Н.Т. Введение в биотехнологию: Учеб. пособие. – СПб.: НИУ ИТМО; ИХиБТ, 2013. – 95 с.

Харчова біотехнологія: підручник / Т.П.Пирог, М.М.Антонюк, О.І.Скроцька, Н.Ф. Кігель. – К.: Вид. Ліра-К, 2016. – 426 с.

Кисломолочний продукт геродієтичного призначення / Сичевський М.П., Романчук І.О. // Продовольча індустрія АПК. – № 4, 2016. – С. 14-18.

Бактеріальні препарати у технології суцільном’язових сирокопчених продуктів з яловичини / Сичевський М.П., Лизова В.Ю., Войцехівська Л.І., Данілова К.О. // Харчова наука і технологія. – Том 10, № 3, 2016. – с.13-17.

Downloads

Published

2016-12-25

How to Cite

Sychevskiy М. (2016). SCIENTIFIC GROUND DEVELOPMENT OF BIOTECHNOLOGIES IN FOOD INDUSTRY. FOOD RESOURCES, 4(07), 9–14. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/249

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.