Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

Autor: Indira Kurmanbayeva, Zhanar Nabiyeva, Albena Stoyanova, Ainur Zheldybayeva, Dinara Tlevlessova

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 6 No. 11 (120) (2022): Technology and Equipment of Food Production; 89-98
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (120) (2022): Технології та обладнання харчових виробництв; 89-98

Currently, ensuring the high quality and safety of food is the most important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The modern environmental situation is one of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f500856062b83ead6edcfa207012b7f
https://doi.org/10.15587/1729-4061.2022.267230

Relevance of enzymes usage in different industries

Autor: Kibenko, N. Y., Myronenko, L. S.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3033::111302501bba42272a52049e772331c1
http://repository.kpi.kharkov.ua/handle/KhPI-Press/61523

Визначення причин появи «pinking» у білих винах та його усунення

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 1 No. 11(115) (2022): Technology and Equipment of Food Production; 56-62
Eastern-European Journal of Enterprise Technologies; Том 1 № 11(115) (2022): Технологии и оборудование пищевых производств; 56-62
Eastern-European Journal of Enterprise Technologies; Том 1 № 11(115) (2022): Технології та обладнання харчових виробництв; 56-62

Investigation of the appearance and elimination of “pinking” phenomenon in white wines is presented in the paper. Several factors that can cause pinking were analyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining ag

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::2501fe00c6bcebc5ed118c32d76694d0
http://journals.uran.ua/eejet/article/view/252472

Дослідження впливу електромагнітного поля та випромінювань на інтенсифікацію процесів пивоваріння

Publikováno v: Technology audit and production reserves; Vol. 2 No. 3(58) (2021): Chemical engineering; 44-46
Technology audit and production reserves; Том 2 № 3(58) (2021): Хімічна інженерія; 44-46
Technology audit and production reserves; Том 2 № 3(58) (2021): Химическая инженерия; 44-46

The object of research is the enzymatic preparations Termamil and San-Super, malt and yeast. One of the most problematic places is that the action of the magnetic field and radiation can both stimulate the amylase activity of barley malt and cause it

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::c93ddbf5bd37c518f65999ce7f244035
http://journals.uran.ua/tarp/article/view/230367

Функциональная диспепсия: возможности диагностики и терапии

Autor: Dorofeyev, A. E., Rudenko, N. N., Kugler, T. E., Snisarevskaya, T. P.

Publikováno v: Современная гастроэнтерология; № 2 (2018); 46-51
Сучасна гастроентерологія; № 2 (2018); 46-51
Modern Gastroenterology; № 2 (2018); 46-51

Objective — to study the effects of digestive enzymes on the symptoms of functional dyspepsia FD and the state of gastric motility.Materials and methods. Observations involved 60 patients with FD (21 men and 39 women, the mean age 44.2 ± 3.0 years

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::aaa6e68783fbfccfcb747e68a880f188
http://sgastro.com.ua/article/view/129043