Zobrazeno 1 - 10
of 41
pro vyhledávání: '"ALEKSANDR LUKIN"'
Autor:
GUZEL ALKHAMOVA, ALEKSANDR LUKIN
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 3, Pp 343-356 (2020)
New recipes and production technologies for “Red Cottage Cheese” product was developed. The optimal technological conditions for the production of the given cottage cheese product were established. The product had a sour-milk, caramel taste and t
Externí odkaz:
https://doaj.org/article/8ac968fea12d40d3be6c128b5bfacf65
Autor:
Aleksandr Lukin
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 42, Iss 2, Pp 255-262 (2020)
Demineralized whey powder was added to test samples at the stage of processing forcemeat in the meat mixer cutter. The product met the requirements of regulatory documents for organoleptic, physical, and chemical properties and had good commercial
Externí odkaz:
https://doaj.org/article/025416eab6cc4aeb897b733e24221c94
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 42, Iss 1, Pp 15-20 (2020)
The introduction of plant raw material into minced meat is considered one way to obtain high-quality meat products with a specified composition. The aim of the research was to study the effects of black cumin seed cake on the quality and mineral va
Externí odkaz:
https://doaj.org/article/fc5b73153fc346b289a5847b960e231b
Autor:
Natalia Naumova, Aleksandr Lukin
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 41, Iss 5, Pp 1110-1115 (2019)
The trace element composition of hair is an integral indicator that can be used to assess the state of an individual’s health, after which an optimal diet can be selected. The trace element status of volunteers of the South Ural region of Russia w
Externí odkaz:
https://doaj.org/article/e3dc0134085a40c3b1067018a78ccad0
Autor:
ALEKSANDR LUKIN
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 3, Pp 439-449 (2019)
At present, the use of products of vegetable processing in confectionery has become quite relevant. The purpose of this research was to determine the variety of pumpkin, rich in nutrients and vitamins, to develop a technology for the production of pu
Externí odkaz:
https://doaj.org/article/fd031041b14d42328ce82aa67e141013
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 92, Iss 1 (2020)
Abstract The paper deals with the possibility of processing category 2 animal byproducts with a ferment preparation. We chose collagen-rich cattle lips and ears as the category 2 byproducts for our study. The selected samples were processed in the fo
Externí odkaz:
https://doaj.org/article/abda3ac1d2ac4e60928f0915154641de
Autor:
Aleksandr Lukin, Galina Demidova, Anton Rassõlkin, Dmitry Lukichev, Toomas Vaimann, Alecksey Anuchin
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 1884 (2022)
Renewables have passed the peak of the inflated expectation hype cycle for emerging technologies, but interest in the design of new energy conversion devices is still high due to widespread distributed energy systems for private households. Magnus ef
Externí odkaz:
https://doaj.org/article/59bda54375c44830aad74e8db2d223ef
Publikováno v:
Elektrichestvo. :35-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e3cefb8fef7c94fc6afa38a35492f9b
https://doi.org/10.24160/0013-5380-2023-4-35-43
https://doi.org/10.24160/0013-5380-2023-4-35-43
Publikováno v:
Élelmiszervizsgálati Közlemények. 68:3937-3945
The article deals with the study of the effect that a compound preservative produces on microbiological indicators and shelf life of fresh pork products. The effect of various preservatives on the total viable count and yeast growth in fresh meat dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79415a594f493d6b185bb705de5950ee
https://doi.org/10.52091/evik-2022/2-5-eng
https://doi.org/10.52091/evik-2022/2-5-eng
Publikováno v:
Élelmiszervizsgálati Közlemények. 68:3928-3936
Cikkünk egy összetett tartósítószer hatásának vizsgálatával foglalkozik friss sertés-hús termékek mikrobiológiai mutatóira és eltarthatóságára. Vizsgáltuk a különböző tartósítószerek hatását az összcsíraszámra és az é
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9f1215319852be1b90835c716c68283
https://doi.org/10.52091/evik-2022/2-5-hun
https://doi.org/10.52091/evik-2022/2-5-hun