Zobrazeno 1 - 10
of 65
pro vyhledávání: '"E. V. Dubinina"'
Publikováno v:
Пищевые системы, Vol 6, Iss 2, Pp 130-138 (2023)
The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packag
Externí odkaz:
https://doaj.org/article/88e8fda1ac4a4d17ac3f794175fe8297
Publikováno v:
Пищевые системы, Vol 5, Iss 2, Pp 121-131 (2022)
Quality characteristics of spirit drinks based on fruit distillates are formed mainly due to the concentration and the ratio of aroma-forming volatile components, part of which is transferred to a product from the initial raw materials. Analysis of d
Externí odkaz:
https://doaj.org/article/aa97111e36e94ac98538e0be50b39338
Publikováno v:
Пищевые системы, Vol 5, Iss 1, Pp 4-9 (2022)
A distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary to stabilize the physicochemical composition and achieve certain flavor characteristics. Softened water is the second ingredient of the spirit drink blend in te
Externí odkaz:
https://doaj.org/article/2d1d5459f0ae42589cbedd1236a62984
Publikováno v:
Пищевые системы, Vol 4, Iss 2, Pp 89-96 (2021)
The distillation stage is a key step in distillate-based alcoholic beverage technology. The use of a new non-traditional type of raw materials to obtain distillates requires comprehensive research. The purpose of this work was to study the processes
Externí odkaz:
https://doaj.org/article/5e4bb26d110a4c4f887bf8be3872b764
Autor:
L. N. Krikunova, E. V. Dubinina
Publikováno v:
Пищевые системы, Vol 3, Iss 3, Pp 8-13 (2020)
The processes that take place upon saccharified wort obtaining from the returnable baking waste and its fermentation was the research subject of this work. The development of operational parameters at the stage of returnable baking waste preparation
Externí odkaz:
https://doaj.org/article/455f6052dbd14884885b45e9aa05477c
Publikováno v:
Пищевые системы, Vol 3, Iss 2, Pp 18-23 (2020)
One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology f
Externí odkaz:
https://doaj.org/article/8db6200fc72744fea95827c29e9aff6a
Publikováno v:
Пищевые системы, Vol 2, Iss 3, Pp 29-33 (2019)
The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw
Externí odkaz:
https://doaj.org/article/72198949e21b480fb250da98543c86bd
Publikováno v:
Food systems. 4:89-96
The distillation stage is a key step in distillate-based alcoholic beverage technology. The use of a new non-traditional type of raw materials to obtain distillates requires comprehensive research. The purpose of this work was to study the processes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7f39ca1821eaabd64c6e9559a713208
https://doi.org/10.21323/2618-9771-2020-4-2-89-96
https://doi.org/10.21323/2618-9771-2020-4-2-89-96
Autor:
E. V. Dubinina, L. N. Krikunova
Publikováno v:
Food systems. 3:8-13
The processes that take place upon saccharified wort obtaining from the returnable baking waste and its fermentation was the research subject of this work. The development of operational parameters at the stage of returnable baking waste preparation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54022c500c9a60e66fb1bb5876ad5618
https://doi.org/10.21323/2618-9771-2020-3-3-8-13
https://doi.org/10.21323/2618-9771-2020-3-3-8-13
Publikováno v:
Food systems. 2:29-33
The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96fc9895fbd058e63614057ecf0040bb
https://doi.org/10.21323/2618-9771-2019-2-3-29-33
https://doi.org/10.21323/2618-9771-2019-2-3-29-33