Zobrazeno 1 - 10
of 22
pro vyhledávání: '"A. T., VASYUKOVA"'
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 42-49 (2024)
The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finishe
Externí odkaz:
https://doaj.org/article/698db8e217f3472ab3ca886137f82bce
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 4, Pp 48-55 (2024)
The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the str
Externí odkaz:
https://doaj.org/article/bf856af69db4474183827f975947b2bf
Publikováno v:
Proceedings of the Voronezh State University of Engineering Technologies. 84:196-201
The article presents data on the effect of additives of pre-processed powder from plant raw materials on the structure of yeast dough. Inthe activityof malt from rye, wheat, barley of the "Elf" variety, soybeans, peas and triticale, depending on diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f6a59172d5ad5f453a4704781b0b9d0
https://doi.org/10.20914/2310-1202-2022-1-196-201
https://doi.org/10.20914/2310-1202-2022-1-196-201
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 4, Pp 148-153 (2022)
The basic information about the quality of meat-and-vegetable functional combined minced meat, developed on the basis of a wide range of semi-finished products: "Detsky" steak, "Totosha" schnitzel, "Shkolny" rump steak, croquettes with zucchini, "Sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43fa5542bbdb8a23989a3a5345cbe6c3
https://www.vestnik-vsuet.ru/vguit/article/view/2888
https://www.vestnik-vsuet.ru/vguit/article/view/2888
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 4, Pp 108-116 (2022)
The article provides basic information about the functional properties of flour culinary products developed on the basis of rice and corn flour with additives of powders of vegetable origin: jerusalem artichoke, sea buckthorn, apples, carrots, tomato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c31b5da112c03868492c63efca549ef7
https://www.vestnik-vsuet.ru/vguit/article/view/2909
https://www.vestnik-vsuet.ru/vguit/article/view/2909
Autor:
A. T., VASYUKOVA1 rektorat@mgutm.ru, A. E., ALEKSEEV1, A. V., MOSHKIN1, YU. V., BONDARENKO1, A. S., UTYUZH2, A. A., KULIK3
Publikováno v:
International Journal of Pharmaceutical Research (09752366). 2020, Vol. 12 Issue 4, p1797-1804. 8p.
Publikováno v:
Chemical and Petroleum Engineering. 56:470-474
A study of the amplitude-frequency characteristics of working bodies taking the form of thin rectangular plates working in a granular medium is presented. Results were obtained for the case of elastic oscillations having large deflections using Bolot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c374422fc84f5b857e7927e7f6ae6c5
https://doi.org/10.1007/s10556-020-00796-7
https://doi.org/10.1007/s10556-020-00796-7
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 124-128 (2020)
The basic information on the functional properties of combined minced meat, developed on the basis of a combination of products of animal and vegetable origin, in one culinary product is presented. This mutual addition of the formulation with various
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fab4f66953984ba41a0c3b606ca2da9
https://doi.org/10.20914/2310-1202-2020-1-124-128
https://doi.org/10.20914/2310-1202-2020-1-124-128
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 151-156 (2020)
The basic information about the possibility of regulating the functional and technological properties of forcemeat systems from skinny ocean fish using fat-containing products, flavoring additives, structure-forming agents and functional food supplem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccebf22fb7bb0f65dda89e097f68c1ac
https://www.vestnik-vsuet.ru/vguit/article/view/2442
https://www.vestnik-vsuet.ru/vguit/article/view/2442