Investigation of change of quality indicators of gluten-free bread during storage

Autor: Biletska, Yana, Djukareva, Galina, Nekos, Alla, Husliev, Andrii, Krivtsova, Anna, Bakirov, Myushfik, Polupan, Valentyn, Оnyshchenko, Vyacheslav, Sokolova, Evgenia

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Технології та обладнання харчових виробництв; 54-61
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Технологии и оборудование пищевых производств; 54-61
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Technology and Equipment of Food Production; 54-61

The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::cf4952d039fbdc22f5abb81477a03b11
http://journals.uran.ua/eejet/article/view/215019

Devising a technology for making flour from chickpea enriched with selenium

Autor: Biletska, Yana, Plotnikova, Raisa, Skyrda, Olena, Bakirov, Myushfik, Iurchenko, Svitlana, Botshtein, Bella

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (103) (2020): Technology and Equipment of Food Production; 50-58
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 50-58
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 50-58

The paper reports results from developing a technology of chickpea flour enriched with selenium. The devised technology would allow the intake of the organic forms of the microelement whose deficiency is suffered by 17 % of the global population.The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::d8d7c3fad52a8a5afc5676778571e70b
http://journals.uran.ua/eejet/article/view/193515

Identification of promising chickpea varieties for enrichment with selen

Autor: Biletska, Yana, Bakirov, Myushfik

Publikováno v: Technology audit and production reserves; Том 5, № 3(49) (2019): Chemical engineering; 41-44
Technology audit and production reserves; Том 5, № 3(49) (2019): Хімічна інженерія; 41-44
Technology audit and production reserves; Том 5, № 3(49) (2019): Химическая инженерия; 41-44

Providing the population with ecologically pure protein products of plant origin is an important problem, but the native use of chickpea grains is limited by the presence of anti-nutritional substances in them. As a result of enzymatic processes occu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::55e96c7357f5ee06c91d8ce8ba6bec26
http://journals.uran.ua/tarp/article/view/185137

Content iodine in sauces of type emulsion.

Autor: Bakirov, Myushfik¹ bakirov_mp@ukr.net, Golovko, Mykola¹, Serik, Maksim¹, Golovko, Tetiana¹

Publikováno v: Ukrainian Food Journal. 2014, Vol. 3 Issue 2, p243-248. 6p.