Zobrazeno 1 - 8
of 8
pro vyhledávání: '"A. V. Sverdlichenko"'
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 48-57 (2023)
It is known that lecithins are known to be natural emulsifiers due to the content of amphiphilic phospholipids. However, liquid lecithins widely produced by domestic enterprises have rather low emulsifying properties. Modification of liquid lecithins
Externí odkaz:
https://doaj.org/article/5c859252c4af4030b88e6150c7b3fcc3
Publikováno v:
Новые технологии, Vol 18, Iss 2, Pp 15-25 (2022)
Carotenoids, in particular, beta-carotene and lycopene, have high antioxidant properties and are used to prevent and treat various diseases associated with human aging. The search for new or intensification of the existing methods of their preparatio
Externí odkaz:
https://doaj.org/article/d30b8e005c5545e4a92342589d15ed64
Publikováno v:
Новые технологии, Vol 18, Iss 2, Pp 73-80 (2022)
Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the resear
Externí odkaz:
https://doaj.org/article/7a94e0ab480d43e38ffe474b71b3f1f0
Publikováno v:
Новые технологии, Vol 17, Iss 4, Pp 24-32 (2021)
The aim of the research is to study the correspondence of the actual consumption of food products by schoolchildren of different age groups in Krasnodar to the recommended consumption standards and to identify their taste preferences in order to just
Externí odkaz:
https://doaj.org/article/4a1595a481b94f02b8500716bac5317e
Publikováno v:
Новые технологии, Vol 17, Iss 2, Pp 40-47 (2021)
It is known that enterprises processing vegetables and fruits generate secondary resources (waste), in particular, pomace, in significant volumes. The most valuable, in terms of the composition and content of biologically active macro- and micronutri
Externí odkaz:
https://doaj.org/article/bb6ac467a91945458e2e9da6afe84a90
Publikováno v:
Новые технологии, Vol 17, Iss 4, Pp 24-32 (2021)
The aim of the research is to study the correspondence of the actual consumption of food products by schoolchildren of different age groups in Krasnodar to the recommended consumption standards and to identify their taste preferences in order to just
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c957d7ff7fbc024ae066a7f650f82db
https://newtechology.mkgtu.ru/jour/article/view/508
https://newtechology.mkgtu.ru/jour/article/view/508
Autor:
A. E. Voitenko, B. V. Sverdlichenko
Publikováno v:
Journal of Applied Mechanics and Technical Physics. 30:848-851
Considerable attention has been devoted in recent years to a study of the local highintensity pulses which act on a metal so as to form a crater on the metal surface that is ascribed to plastic flow, melting, or to the vaporization of the material. W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a19c451f0e2dbe7bf6a76f98cb406fe0
https://doi.org/10.1007/bf00851485
https://doi.org/10.1007/bf00851485
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 3, Pp 445-454 (2023)
De-oiling fluid lecithin is a resource- and energy-intensive process that provides a phospholipid isolate with a high content of phospholipids. Ultrasonic exposure is one of the most effective and easy-to-implement physical methods that intensify thi
Externí odkaz:
https://doaj.org/article/fdcc220f21e54175abbb1f98f17cfd68