Výsledky vyhledávání - "Derkanosova N. M."

Akademický článek

Experimental evaluation of amaranth food products in terms of functional food ingredients

Autor: Stakhurlova A.A., Derkanosova N. M., Aristov A. V., Ponomareva I. N., Sutolkin A. A.

Publikováno v: BIO Web of Conferences, Vol 17, p 00147 (2020)

Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized

Externí odkaz: https://doaj.org/article/9c423a85cc2b49cb833f9f4a90e4ed90

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Akademický článek

The model for calculating the proportions of a baking mixture to produce enriched products taking into account fluctuations in characteristic quality and safety indicators.

Autor: Derkanosova, N M, Vasilenko, O A, Shelamova, S A, Stakhurlova, A A

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1052 Issue 1, p1-6, 6p

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Akademický článek

Production of meat products based on organic rabbit breeding resources with the inclusion of protein-carbohydrate composites of plant origin.

Autor: Kurchaeva, E E, Derkanosova, N M, Kalashnikova, S V, Glinkina, I M, Popova, Ya A, Zvyagin, R N

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1052 Issue 1, p1-8, 8p

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Akademický článek

Influence of yacon on the quality and safety of bread.

Autor: Derkanosova, N M, Vasilenko, O A, Shelamova, S A, Derkanosov, N I

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1052 Issue 1, p1-8, 8p

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Akademický článek

Use of yacon in the technology of bread of graded wheat flour.

Autor: Derkanosova, N M, Vasilenko, O A, Shelamova, S A, Derkanosov, N I

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1052 Issue 1, p1-8, 8p

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Akademický článek

Conceptual approaches to the development of safe food products based on rabbit breeding resources and plant composites.

Autor: Kurchaeva, E E, Derkanosova, N M, Kashirina, N A, Maksimov, I V

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2021, Vol. 624, p1-6, 6p

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Akademický článek

Use of the fuzzy-set theory in designing enriched bakery products.

Autor: Derkanosova, N M, Vasilenko, O A, Helamova, S A S, Uhina, E YU

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2021, Vol. 624, p1-7, 7p

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Conference

Experimental evaluation of amaranth food products in terms of functional food ingredients.

Autor: Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Stakhurlova, A.A., Derkanosova, N. M., Aristov, A. V., Ponomareva, I. N., Sutolkin, A. A.

Publikováno v: BIO Web of Conferences; 2020, Vol. 17, p1-7, 7p

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Akademický článek

Mathematical models for microbiological processes of rye broth maturation.

Autor: Derkanosova, N M, Shelamova, S A, Uhina, E Y, Vasilenko, O A

Publikováno v: IOP Conference Series: Earth & Environmental Science; 5/27/2020, Vol. 488, p1-7, 7p

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Akademický článek

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets.

Autor: Absalimova, Mamura¹ m.absalimova@atu.kz, Tayeva, Aigul² a.taeva@atu.edu.kz, Baybolova, Lyazzat² l.baybolova@atu.kz, Glotova, Irina³ glotova-irina@yandex.ru, Galochkina, Nadezhda⁴ galochkina.na@mail.ru, Shakhov, Sergey⁴ s_shahov@mail.ru

Publikováno v: Slovak Journal of Food Sciences / Potravinarstvo. 2023, Vol. 17 Issue 1, p816-832. 17p.

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