Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Antonina A. Tvorogova"'
Autor:
Igor A. Gurskiy, Antonina A. Tvorogova
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 1, Pp 1-12 (2023)
Whipped desserts made of fermented milk are very popular. They also make it possible to expand the range of functional products. The consumer properties of defrosted desserts depend on the air phase. This research featured the impact of different for
Externí odkaz:
https://doaj.org/article/e4bed9dc8b5e44fa9b522d69cea3a5fc
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
Autor:
Igor A. Gurskiy, Antonina A. Tvorogova
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 3, Pp 439-448 (2022)
The demand for protein-fortified foods is increasing, and so is the necessity of the complete utilization of milk constituents in the food industry. The research objective was to study various technological and sensory indicators of ice cream fortifi
Externí odkaz:
https://doaj.org/article/25e342dbfbd24919991495289794bfc1
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 3, Pp 604-614 (2021)
Introduction. As functional products with a low glycemic index are becoming more and more popular, sucrose is gradually leaving food formulations. Glucose-fructose syrups (GFS) serve as substitutes for sucrose because they have a low glycemic index.
Externí odkaz:
https://doaj.org/article/c3358fd075814e7397813dfc9bc759cb
Autor:
Antonina Anatolievna Tvorogova, Igor Alexeyevich Gurskiy, Tatyana Vladimirovna Shobanova, Igor Timofeyevich Smykov
Publikováno v:
Current Research in Nutrition and Food Science Journal. 11:294-306
The possibility of using protein concentrates and isolates instead of milk solids-not-fat (MSNF) in the production of ice cream with a high mass fraction of milk fat (12%) and increased mass fraction of protein was investigated and justified in this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caba364cf74c47edf7a12006355291ec
https://doi.org/10.12944/crnfsj.11.1.22
https://doi.org/10.12944/crnfsj.11.1.22
Autor:
Igor A. Gurskiy, Antonina A. Tvorogova
Publikováno v:
Refrigeration Technology. 111:123-130
BACKGROUND: The expansion of the range and improvement of the quality are urgent tasks in the ice cream industry. Fermented milk desserts consumed defrosted and combining the properties of ice cream and fermented products can be considered new produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44addb82139f2b34781754ebc58c810e
https://doi.org/10.17816/rf108504
https://doi.org/10.17816/rf108504
Autor:
Ahmed Adel Baioumy, Irina Vladimirovna Bobreneva, Antonina Anatolievna Tvorogova, Tarek Gamal Abedelmaksoud
Publikováno v:
International Food Research Journal. 28:1038-1047
The present work aimed to investigate the effect of a newly proposed mixture of quinoa seeds and tiger nuts (QTM) (1:1) on low-fat beef patties. The chemical composition, vitamins, minerals, and antioxidant activity of QTM were determined. The chemic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f3e44d74b8c4f69f4abdddccdb992f8
https://doi.org/10.47836/ifrj.28.5.17
https://doi.org/10.47836/ifrj.28.5.17
Autor:
Antonina Anatol'evna Tvorogova, Tat'yana Vladimirovna Shobanova, Maksim Anatol'evich Tsemenovskiy
Publikováno v:
Refrigeration Technology. 109:36-39
The effect of substitution of non-fat dry milk residue (NFDMR) by 100 and 50% of dry substances of the whey and by 50% of serum protein concentrates on the quality indices of ice cream at 12% milk fat content was investigated. To avoid the lactose cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c5c20f6fbcd3059870af8dc87de665a
https://doi.org/10.17816/rf104057
https://doi.org/10.17816/rf104057