Zobrazeno 1 - 4
of 4
pro vyhledávání: '"D. F. Valiulina"'
Autor:
D. F. Valiulina, N. V. Makarova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 3, Pp 104-110 (2018)
Tea is a traditional drink containing antioxidants of phenolic nature and other phytonutrients. 17 kinds of tea in bags were analysed. Extraction of phenolic substances and flavonoids was carried out with 50% ethanol, after which the content of pheno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b900e1e7f5954ce2294bc3dc00bfcd74
https://www.vestnik-vsuet.ru/vguit/article/view/1770
https://www.vestnik-vsuet.ru/vguit/article/view/1770
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 2, Pp 249-255 (2018)
One of the most frequently consumed sources of natural antioxidants is tea. High content of phenolic substances in it, makes it an excellent functional drink. At present, interest in tea is great not only as an independent drink, but also as a raw ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::356541f46bbe8c1dae8cf2c11c09b590
https://www.vestnik-vsuet.ru/vguit/article/view/1880
https://www.vestnik-vsuet.ru/vguit/article/view/1880
Publikováno v:
Foods and Raw Materials, Vol 5, Iss 1, Pp 63-72 (2017)
The article is devoted to the study of the influence of process parameters for the production of pear snacks with the addition of grape extract secondary raw materials on the chemical composition and antioxidant activity of the resulting product. Thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b129d5e6553003686f20b70aa39df4c5
http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=7
http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=7
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 44-48 (2016)
Fruit production is an important source of essential nutrients. Currently, consumers are becoming increasingly aware of the importance of healthy eating and the consumption of fruit with high nutritional value. In this regard, the processing technolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::437b4e21eed8f6366896edad4c53a7d9
https://doi.org/10.20914/2310-1202-2016-3-48
https://doi.org/10.20914/2310-1202-2016-3-48