Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy...

In this work, it is proposed to consider the evolution of markets for technological innovative products as a co-evolutionary process, where the product characteristics are the results of the interaction between producers technological advances and buyers’ preferences evolution. A methodological discussion identifies some necessary properties for a model to study this issue. A model of technolog...

The work is devoted to the study of possibility using dimethylsulfoxide (DMSO) in technology obtaining a semi-finished leather product improve its functional and technological properties intensify process production. was prepared according traditional (control) experimental technologies by dipping method. involved introduction DMSO into ash, pickle tannin solutions various concentrations: 2.0; ...