Zobrazeno 1 - 10
of 160
pro vyhledávání: '"Derkanosova, A A"'
Publikováno v:
Новые технологии, Vol 20, Iss 2, Pp 14-22 (2024)
In order to improve public health, it is necessary to adhere to the basic principles of a healthy lifestyle, which include maintaining physical activity, a balanced diet, giving up tobacco and alcohol consumption, as well as a number of other measure
Externí odkaz:
https://doaj.org/article/b69097d01677433e99441b87b517b96f
Autor:
Vasilenko Vitalii, Frolova Larisa, Kochkin Ilya, Eremin Ilya, Kocharian Artem, Derkanosova Anna, Zheltoukhova Ekaterina
Publikováno v:
BIO Web of Conferences, Vol 103, p 00085 (2024)
At the same time, rapeseed meal has an increased nutritional value and is almost completely devoid of the shortcomings that are characteristic of rapeseed cake. However, a small amount of fat limits their use in feed for valuable fish breeds. During
Externí odkaz:
https://doaj.org/article/178bbea1a6064cca9fcd0ee61f546f02
Autor:
Drannikov Alexey, Shevtcov Aleksander, Dombrovskaia Iana, Derkanosova Appa, Frolova Larisa, Egorova Galina
Publikováno v:
BIO Web of Conferences, Vol 103, p 00078 (2024)
In order to determine possible directions for improving the energy efficiency of technological schemes, it is necessary to assess the level of energy resources utilisation. For this purpose, the exergetic method of thermodynamic analysis is applied t
Externí odkaz:
https://doaj.org/article/48428ccc0e15412c8e257d462d44ef03
Autor:
Natalia Rodionova, Evgeny Popov, Natalia Zakharova, Ekaterina Pozhidaeva, Anna Derkanosova, Nikolay Tychinin, Anatoly Khitrov, Mikhail Syromyatnikov
Publikováno v:
Potravinarstvo, Vol 15, Pp 749-757 (2021)
The aim of the work is a comparative study of the effect of vegetable nutrients - wheat germ oil (WGO), flour from wheat germ cake (WGC), and animal - concentrated tissue fish oil, origin on lipid metabolism indicators of students and university teac
Externí odkaz:
https://doaj.org/article/98944ffac0bd453994e25e497980488f
Autor:
Derkanosova Natalia M., Stakhurlova Anastasiia A., Pshenichnaya Irina A., Ponomareva Irina N., Peregonchaya Olga V., Sokolova Svetlana A.
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 2, Pp 223-231 (2020)
Amaranth is a promising raw material for enriching foods with protein, minerals, vitamins, dietary fibre, squalene, and other nutrients. However, its varieties differ significantly in composition and properties. The research included two stages. At f
Externí odkaz:
https://doaj.org/article/32083ab2ad7842458d5198f46002e9c9
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 3, Pp 470-478 (2019)
An acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers. Dry residue of fruit and vegetable husks
Externí odkaz:
https://doaj.org/article/d2b17563b3c743d0b5be82c7dc3fee88
Publikováno v:
Технологии и товароведение сельскохозяйственной продукции. :5-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5303f825ae37b0342b20593a8dd22d0
https://doi.org/10.53914/issn2311-6870_2023_1_5
https://doi.org/10.53914/issn2311-6870_2023_1_5
Publikováno v:
BIO Web of Conferences, Vol 30, p 01006 (2021)
Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose,
Externí odkaz:
https://doaj.org/article/60228c3ecdbb451483197e12180cba1d
Autor:
A. A. Derkanosova, E. E. Kurchaeva, A. V. Vostroilov, E. S. Artemov, L. N. Frolova, R. N. Zvyagin
Publikováno v:
Proceedings of the Voronezh State University of Engineering Technologies. 84:149-156
In the livestock industry, the use of probiotic additives is promising, contributing to the normalization of the microbiocenosis of the animal organism, as well as their resistance to pathogenic microflora, which ultimately affects the increase in me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a22d4f8efe9e8fd6927b87319b9bf113
https://doi.org/10.20914/2310-1202-2022-1-149-156
https://doi.org/10.20914/2310-1202-2022-1-149-156
Publikováno v:
Технологии и товароведение сельскохозяйственной продукции. :7-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::430582b7bdf83c5ccd8dd3f24c8ce4de
https://doi.org/10.53914/issn2311-6870_2022_2_7
https://doi.org/10.53914/issn2311-6870_2022_2_7