Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Anatoliy Slavyanskiy"'
Publikováno v:
Foods and Raw Materials. :304-309
Sucrose crystallization depends on various thermal phenomena, which makes them an important scientific issue for the sugar industry. However, the rationale and theory of sucrose crystallization still remain understudied. Among the least described pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adeac1583b315167a0958e2f1d70abef
https://doi.org/10.21603/2308-4057-2022-2-542
https://doi.org/10.21603/2308-4057-2022-2-542
Publikováno v:
Food Processing: Techniques and Technology. :89-97
Powders are part of many food products, which makes grinding an important food industry process. The research objective was to develop a new process of separating a polydisperse powder that differs in particle density from the liquid it is dissolved
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::341f54abb1867091d570f578f4575f55
https://doi.org/10.21603/2074-9414-2022-1-89-97
https://doi.org/10.21603/2074-9414-2022-1-89-97
Publikováno v:
Food Processing: Techniques and Technology. 51:859-868
Introduction. Iodine is one of the most important elements for maintaining human health and cognitive skills. Contemporary food industry is looking for new functional foods fortified with macro- and micronutrients. Confectionery products occupy a fai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f35eb194ebcc293e8fe167f3cf43765b
https://doi.org/10.21603/2074-9414-2021-4-859-868
https://doi.org/10.21603/2074-9414-2021-4-859-868
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 126-134 (2021)
Introduction. There is an urgent need for geroprotectors that prevent premature aging, especially antioxidants of plant origin. Due to the shortage of medicinal plant materials, scientists look for alternative sources of bioactive compounds of phenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::756fa236bd4b79d702140f6cf44bc64a
http://jfrm.ru/files/archive/17/Asyakina.pdf
http://jfrm.ru/files/archive/17/Asyakina.pdf
Autor:
Anastasiya Fedorova, Natalya Velichkovich, Anatoliy Slavyanskiy, Oksana Kozlova, Violetta Mironovna Le
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 4, Pp 616-629 (2020)
Introduction. Maltodextrins are a common dietary supplement with a number of positive properties. They consist of D-glucose units connected by a (1–4) glucoside bond. The research objective was to improve the existing technology of maltodextrin pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b4819cbc5fdbc4cccf55149d58e5a9d
http://fptt.ru/stories/archive/59/4.pdf
http://fptt.ru/stories/archive/59/4.pdf
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 1, Pp 171-176 (2020)
A number of sectors in the food industry practice cooling substances of biological origin. This contributes to the maintenance of their biological properties, as well as prevents microflora growth in the product. One of the ways to intensify producti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90b4ec093ab25fe5c95e0a5e2e481744
https://doi.org/10.21603/2308-4057-2020-1-171-176
https://doi.org/10.21603/2308-4057-2020-1-171-176
Publikováno v:
BIO Web of Conferences, Vol 34, p 06013 (2021)
Soy is a cultivated herb that is high in vitamins, minerals, and other elements that provide many health benefits. The main reason why this product is valued is complete proteins, which are almost as nutritious as animal proteins. The problem of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::915eb6c475dfdd85f144e3f86ca90267
https://www.bio-conferences.org/articles/bioconf/full_html/2021/06/bioconf_biphv2021_06013/bioconf_biphv2021_06013.html
https://www.bio-conferences.org/articles/bioconf/full_html/2021/06/bioconf_biphv2021_06013/bioconf_biphv2021_06013.html
Publikováno v:
BIO Web of Conferences, Vol 32, p 03016 (2021)
The article considers sucrose crystallization as a mass transfer process, which is a phase transition from a liquid phase to a solid phase, and includes two main stages: the formation of crystallization centers and the growth of crystals to the desir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::321c5790b9cea7820eccb96104586802
https://www.bio-conferences.org/articles/bioconf/full_html/2021/04/bioconf_ppsis2021_03016/bioconf_ppsis2021_03016.html
https://www.bio-conferences.org/articles/bioconf/full_html/2021/04/bioconf_ppsis2021_03016/bioconf_ppsis2021_03016.html
Autor:
Anatoliy Slavyanskiy
In the textbook on the example of sugar and starch-treacle industries of the food industry, the main issues of design and organization of construction and reconstruction of the food industry. A large reference material on various aspects of enterpris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::effaacbd704e215129416214eff9a1ab
https://doi.org/10.12737/textbook_5d11b57d9109d2.28340755
https://doi.org/10.12737/textbook_5d11b57d9109d2.28340755
