Zobrazeno 1 - 6
of 6
pro vyhledávání: '"A. I. Blyagoz"'
Development of recipes and technology for butter cookies using various types of flour and flax seeds
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 128-135 (2024)
Extension of the assortment of products with increased nutritional and biological value can be achieved in different ways. One way is to use various supplements containing functional ingredients. This approach makes it possible to create food product
Externí odkaz:
https://doaj.org/article/8de0747262fc4e39b542a99533bf4d9b
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 56-62 (2024)
According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for
Externí odkaz:
https://doaj.org/article/ba79a54082944b96aecc5060da306c28
Publikováno v:
Новые технологии, Vol 19, Iss 1, Pp 26-34 (2023)
The most important factors determining human health, as well as the duration and quality of life, are lifestyle and nutrition. Improper nutrition, frequent stress cause different diseases. In this regard, over the past decades, the need for micronutr
Externí odkaz:
https://doaj.org/article/665932a0e8554716b4a3ca4d381f0282
Autor:
A. I. Blyagoz, M. V. Vlasenko
Publikováno v:
Новые технологии, Vol 18, Iss 1, Pp 26-32 (2022)
The use of modern technologies in the production of food products often leads to decrease in nutritional value due to the loss of essential nutrients. In this regard, there is a need to search for new technological solutions in the field of food fort
Externí odkaz:
https://doaj.org/article/37e3b6735d2347c385e2549d32e4fe21
Publikováno v:
Новые технологии, Vol 0, Iss 4, Pp 70-78 (2019)
The article describes snacks and their classification. There are a huge number of snacks with different fantasy names on the modern market: cheese snacks from Cheddar, Russian Parmesan, Tilsiter Lux, Khrustiki, Delicatessen for beer, Snack for beer,
Externí odkaz:
https://doaj.org/article/e35aece5c1d54372ab82358fbfa65971
Autor:
A. I. Blyagoz
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 11-18 (2019)
The article describes the characteristics of the developed method for determining the mass fraction of linolenic acid in linseed oil based on the method of nuclear magnetic relaxation. The quality of linseed oils is determined by the content of linol
Externí odkaz:
https://doaj.org/article/62fd9ee6f5a74737a2895cd72696859a