Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Adel Vafina"'
Autor:
Elizaveta Gavrilova, Elizaveta Anisimova, Alsu Gabdelkhadieva, Elena Nikitina, Adel Vafina, Dina Yarullina, Mikhail Bogachev, Airat Kayumov
Publikováno v:
BMC Microbiology, Vol 19, Iss 1, Pp 1-12 (2019)
Abstract Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (
Externí odkaz:
https://doaj.org/article/6168a6d1d24741efa05d11eaa85118c3
Publikováno v:
Fermentation, Vol 8, Iss 6, p 290 (2022)
Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides probiotic strains to correct the intestinal microflora. Here, we show the comparative analysis of milk fermented with the new strain, Lactiplantibacillus plant
Externí odkaz:
https://doaj.org/article/7ce8be1aad2a4eb4bef7853bbe5be9f1
Autor:
Adel Vafina, Victoria Proskurina, Vyacheslav Vorobiev, Vladimir G. Evtugin, Galina Egkova, Elena Nikitina
Publikováno v:
Journal of Chemistry, Vol 2018 (2018)
Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional,
Externí odkaz:
https://doaj.org/article/1be080ebf17a48d39c9c67e9f56285c7
Autor:
Adel Vafina, Rifqi Ahmad Riyanto, Elena V. Nikitina, Tatiana A. Yurtaeva, Galina Ezhkova Maxim Tsyganov
Publikováno v:
Journal of Food and Nutrition Research. 7:549-553
The demand for dairy products globally is increasing. No exception for yogurt. As a quick and healthy drink, yogurt’s consumers demand lower fat content for health reasons. yogurt loss its original texture and viscosity if the fat content is lower
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d15cad8b9d4697a03b8c729431aea40f
https://doi.org/10.12691/jfnr-7-7-10
https://doi.org/10.12691/jfnr-7-7-10
Autor:
Alsu Gabdelkhadieva, Elizaveta Anisimova, Adel Vafina, Airat R. Kayumov, Elena V. Nikitina, D. R. Yarullina, Mikhail I. Bogachev, Elizaveta Gavrilova
Publikováno v:
BMC Microbiology
BMC Microbiology, Vol 19, Iss 1, Pp 1-12 (2019)
BMC Microbiology, Vol 19, Iss 1, Pp 1-12 (2019)
Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a12a47a655949cdf10b68d1a0b6e7ea
https://doi.org/10.1186/s12866-019-1618-0
https://doi.org/10.1186/s12866-019-1618-0
Autor:
Vyacheslav Vorobiev, Adel Vafina, Vladimir G. Evtugin, Galina Egkova, Victoria Proskurina, Elena V. Nikitina
Publikováno v:
Journal of Chemistry, Vol 2018 (2018)
Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abf8b4aa73a2de7d55928fff44db4813
https://doaj.org/article/1be080ebf17a48d39c9c67e9f56285c7
https://doaj.org/article/1be080ebf17a48d39c9c67e9f56285c7