STUDY OF THE AMINO ACID AND ELEMENTAL COMPOSITION OF THE COMPLEX DRY EXTRACT 'PHY-TOINFLAM'

Autor: Ekut Saidkarimovna Karieva, Nodira Nigmatillaevna Gaipova, Kamola Negmatilloevna Nuridullaeva

Publikováno v: chemistry of plant raw material; No 4 (2021); 217-223
Химия растительного сырья; № 4 (2021); 217-223

The purpose of this research is to study the amino acid and elemental composition of the complex dry extract "Phytoinflam" obtained from ordinary Oak (latin. Quercus robur L.). Chamomile (latin. Chamоmilla recutita (L.)) and three-lobe Beggarticks (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::040837278e1bffa490cdae88514ce4a1
https://doi.org/10.14258/jcprm.2021048525

Динамика показателей качества жизни больных туберкулезом легких на фоне назначения комплекса незаменимых аминокислот

Publikováno v: Tuberculosis, Lung Diseases, HIV Infection; No. 1 (2021); 15-24
Туберкулез, легочные болезни, ВИЧ-инфекция; № 1 (2021); 15-24
Туберкульоз, легеневі хвороби, ВІЛ-інфекція; № 1 (2021); 15-24

Objective — to investigate the dynamics of life quality in patients with pulmonary tuberculosis against the background of the appointment of an essential amino acids complex. Materials and methods. The study included 100 patients with pulmonary tub

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::c8858dc2b39090012720c8b99d95c297
http://tubvil.com.ua/article/view/226344

AMINO ACID COMPOSITION OF STEVIA RAW MATERIALS OF DIFFERENT ORIGIN

Publikováno v: chemistry of plant raw material; No 1 (2021); 113-119
Химия растительного сырья; № 1 (2021); 113-119

Dried stevia leaves (Stevia rebaudiana Bertoni) were used as objects of research. We studied the leaves of stevia varieties Ramon sweetener grown in the Penza region, the leaves of stevia varieties Ramon sweetener grown in the Tver region, Krasnodar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=altaiap_____::1d35219e7886b3c82466671dd4692059
http://journal.asu.ru/cw/article/view/7695

Development of amino acid balanced food systems based on wheat flour and oilseed meal

Autor: Papchenko, Victoriia, Matveeva, Tatiana, Bochkarev, Sergiy, Belinska, Anna, Kunitsia, Ekaterina, Chernukha, Anton, Bezuglov, Oleg, Bogatov, Oleg, Polkovnychenko, Dmytro, Shcherbak, Sergey

Publikováno v: Східно-Європейський журнал передових технологій; Том 3, № 11 (105) (2020): Технології та обладнання харчових виробництв; 66-76
Восточно-Европейский журнал передовых технологий; Том 3, № 11 (105) (2020): Технологии и оборудование пищевых производств; 66-76
Eastern-European Journal of Enterprise Technologies; Том 3, № 11 (105) (2020): Technology and Equipment of Food Production; 66-76

The analysis of the main methods of increasing the nutritional and biological value of wheat flour has been conducted. Considerable attention is paid to the issue of adjusting the protein content in flour due to additives. The relevance of improving

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::137c3c0eb20aea5b32c2d87bf9e52661
http://journals.uran.ua/eejet/article/view/203664

Protein composition of various food products

Autor: Tatiana Afanasyeva, Elena Zolotukhina, Anna Shestopalova, Elena Kaplun

Publikováno v: ScienceRise, Vol 5, Iss 1, Pp 6-10 (2017)

The article is devoted to an actual issue of protein metabolism in the human body. The authors are considered the problem from the point of view of rational nutrition. Based on the data obtained by spectrophotometry methods, the protein content in th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ed723fdf82031cfe4b9a0753c0152cd
http://journals.uran.ua/sciencerise/article/view/101847