Zobrazeno 1 - 8
of 8
pro vyhledávání: '"A.A. Ruskina"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 176-182 (2020)
Nowadays, starch is widely used in the food industry as an additive that can improve product quality due to its characteristics. Starch can have a significant effect on the texture of a food product, and works as a thickener, stabilizer, filler and i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4aa9aebc20359938b05aa86113f84c50
https://doi.org/10.20914/2310-1202-2020-3-176-182
https://doi.org/10.20914/2310-1202-2020-3-176-182
Autor:
Irina Potoroko, A.A. Ruskina, Natalya Naumenko, N. V. Popova, Irina V. Kalinina, R. Fatkullin
Publikováno v:
International Journal of Food Science
International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science, Vol 2021 (2021)
Today, food products not only should serve the source of main nourishment but also must minimize the risk of negative impact on the human body. Products enriched with antioxidants can be referred to such category. For food producers, the development
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7189e06528cd49726d273e8b04214094
http://europepmc.org/articles/PMC8292085
http://europepmc.org/articles/PMC8292085
Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 7:89-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67911868b1f2ce5c4e805bc0bf4d8ab7
https://doi.org/10.14529/food190110
https://doi.org/10.14529/food190110
Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 6:83-92
Native and modified starches are widely used in food industry to achieve certain viscosity and structure in products. As a result they influence a number of serious parameters of the end product, such as taste, texture, shelf life, and yield of finis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::070b9ada1c2ae72573499825ccdea73b
https://doi.org/10.14529/food180411
https://doi.org/10.14529/food180411
Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 5:12-20
Nowadays starch has become an important food and technical product widely used in various sectors of food industry. The article provides the materials of research studies of Russian and foreign scientists in the field of modification of starch as an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f43f78a07518e97093f99f3c225e4b9b
https://doi.org/10.14529/food170302
https://doi.org/10.14529/food170302
Autor:
A.A. Ruskina, Irina Potoroko
Publikováno v:
Materials Science Forum. 870:697-702
This article assesses factors that affect merchandising and consumer performance of semi-prepared potato products and also deals with the issues of developing technologies and comprehensive assessment of the quality of the latter. Vegetables and pota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ed56f96f48a9b2a956905b27f078569
https://doi.org/10.4028/www.scientific.net/msf.870.697
https://doi.org/10.4028/www.scientific.net/msf.870.697
Autor:
A.A. Ruskina, I.Yu. Potoroko
Publikováno v:
Bulletin of the South Ural State University. Series Food and Biotechnology. 4:45-55
Потороко Ирина Юрьевна. Доктор технических наук, доцент кафедры «Экспертиза и управление качеством пищевых производств», Южно-Уральски
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::340713b6d0646a5f5ce828839c4a1046
https://doi.org/10.14529/food160206
https://doi.org/10.14529/food160206
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