Transformations of identity of Ukrainian students in modern socio-cultural conditions

Means of mass communication a national idea, which is the course followed by the people, therefore a country that has such an idea will have a single national-ethnic identity. The research was carried out using a set of mutually complementary methods.

Подобные документы

  • Special climatic conditions and highly developed methods of tea cultivation. An evergreen plant of the Camellia family. Stories about the origins of tea. Chinese Tea Ceremony. Japanese Ceremony (Chaji). A brief history of chanoyu. Russian Tea Ceremonies.

    реферат, добавлен 27.03.2013

  • Review of safety and quality indicators of mechanically separated poultry meat. Determination of physicochemical parameters, in particular the mass fraction of bone inclusions, calcium, and total phosphorus. Microbiological criteria of food safety.

    статья, добавлен 05.09.2023

  • Uzbek cuisine and features its main dishes. Culture prepare national dishes of Uzbek cuisine and their main ingredients. Technology of preparation of kabob, plov, manti, chuchvara, shurpa and naryn. Differences Uzbek cuisine from Asian cuisine.

    презентация, добавлен 04.03.2017

  • To identify factors influencing food consumption habits and satisfaction levels of resident students at the University of Dhaka, Bangladesh. General food consumption patterns and satisfaction levels. Specifics of accommodation for boarding students.

    статья, добавлен 12.11.2023

  • Conditions and measures of food hygiene necessary to ensure the safety of food from production to consumption. Causes and conditions of foodborne diseases. Systematization of food at a preferential role in human nutrition. Assessment of dietary protein.

    презентация, добавлен 28.02.2016

  • Description of the history of the fast-food at various stages of its development, the identification of positive and negative aspects of fast-food. Identify the reasons why people eat fast food. The relation of people to fast food. History Hamburger.

    презентация, добавлен 19.11.2013

  • Milk whey as a complex biological object used in modern food production technologies. Analysis of the biotechnological potential of milk whey and prospects for its use in beverages. Assessment of nutritional and biological value of the product.

    статья, добавлен 17.06.2024

  • Methods for determination of basic nutrients and their importance for different groups and subgroups of food and drinks. Determination of the likely risks of nonrational nutrition that helps to evaluate the quality of the product in the catering trade.

    статья, добавлен 19.02.2016

  • The study of sunflower seeds with a high content of glycerides of oleic acid, oil obtained from them by the method of single pressing. Determination of physical and mechanical properties and quality of seeds. Determination of the oxidative stability.

    статья, добавлен 04.09.2022

  • Comparison, contrast between japanese cuisine and mediterranean cuisine. Factors influencing japanese and mediterranean muisines. Historical and geographic influences on food. Developing trends in food and drinks. London restaurant with ethnic profile.

    реферат, добавлен 10.03.2016

  • Geographic setting and environment of Ireland. The history of food customs of this country. Traditional Irish Stew, Soda Bread, Corned Beef with Cabbage. Food for religious and holiday celebrations. Mealtime customs. Politics, economics and nutrition.

    реферат, добавлен 27.03.2012

  • Food technologies. Degradation of aromatic compounds by the oil-oxidizing bacteria. Use of cells and surfactants of Nocardia Vaccinii in bioremediation processes. Coordination of technological subsystems of sugar mill considering the doubtful information.

    материалы конференции, добавлен 18.01.2013

  • Analysis and justification of modern trends in the formation of a healthy diet, which dictate the need to create new products with increased biological and physiological value. The use of traditional agricultural raw materials plays a role in this.

    статья, добавлен 01.09.2022

  • Study of the effect of oat b-glucan on the viscosity-speed characteristics of mixtures and the physico-chemical characteristics of milk-vegetable ice cream. The use of rotational viscometry and known methods for studying the resistance to melting.

    статья, добавлен 10.06.2022

  • Features American food. Cooking methods and common ingredients. Fats and oils in food. South variations and popular food (fast food, Coca-Cola). Some facts about American food. American Breakfast, lunch, dinner. Interesting facts about American drinks.

    реферат, добавлен 25.03.2014

  • The problem of forming the artistic skills of junior high school students in out-of-school art institutions. The factors that create a favorable environment for activating the artistic potential of an instrumentalist musician in his creative activity.

    статья, добавлен 04.12.2023

  • Nutritional properties of Greek-style yogurt and methods of obtaining it. Analysis of the influence of the ratio of whey protein and casein on the granularity of the final product. Development of technology for production recombined concentrated powder.

    статья, добавлен 23.06.2022

  • Factors influencing the quality of milk: physical and chemical quality of raw milk, its biological value. Research of the technological process of preserving and enriching the composition of milk with minerals and vitamins useful for human health.

    статья, добавлен 22.10.2023

  • Physiological function of dietary fiber, the use of various types of fiber in bakery products. Improve the quality of legume waste with physical technology. Removal of Ant nutrition factors. Trypsin inhibitor, use of legume flour in bread and cakes.

    статья, добавлен 03.06.2022

  • Studying the presence of genetically modified ingredients of vegetable origin in food products and agricultural raw materials represented in the domestic market of Ukraine. Genetically modified organisms and their ambiguous perception in modern society.

    статья, добавлен 26.07.2016

  • Consideration of the influence of temperature and duration of the cooking process on the physical properties and taste of meat and meat products. Evaluation of the effect of adding vegetable oil on the organoleptic characteristics of model meat products.

    статья, добавлен 28.02.2023

  • Theoretical framework of research: concept of GMO, environmental NGOs. General information about genetically modified organisms (GMO). The concept of social movements. Environmental NGOs. Grassroots organizations. World situation around GMO in the world.

    дипломная работа, добавлен 30.08.2016

  • Study the impact of milk whey on characteristics of semi-finished unfermented flaky dough and to design production technology on its basis. Standard methods for determining product yield, moisture content in produced semi-finished unfermented flaky dough.

    статья, добавлен 19.02.2016

  • To study the influence of biologically active compounds on process of lipid oxidation of the fat complex in poultry meat of mechanical rolling during storage. The obtained research results testify to the expediency of using biologically active compounds.

    статья, добавлен 14.07.2022

Работы в архивах красиво оформлены согласно требованиям ВУЗов и содержат рисунки, диаграммы, формулы и т.д.
PPT, PPTX и PDF-файлы представлены только в архивах.
Рекомендуем скачать работу и оценить ее, кликнув по соответствующей звездочке.