Zobrazeno 1 - 10
of 33
pro vyhledávání: '"E. V. Kazantsev"'
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 342-349 (2023)
Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products
Externí odkaz:
https://doaj.org/article/4d08d909e5d74f10b2912e9dfe7ef38c
Publikováno v:
Пищевые системы, Vol 5, Iss 1, Pp 64-69 (2022)
In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe c
Externí odkaz:
https://doaj.org/article/5b535f57db8e4fd6bc042239550fe90b
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 172-179 (2021)
The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The
Externí odkaz:
https://doaj.org/article/9816861a38734462bc192cde7a456503
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 47-53 (2021)
During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cfa2f86eda5a62f3339ff556c904d67
https://doi.org/10.20914/2310-1202-2020-4-47-53
https://doi.org/10.20914/2310-1202-2020-4-47-53
Publikováno v:
Achievements of Science and Technology in Agro-Industrial Complex. 35:78-82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34191e1bf0b21a6a27086ee5a3a8be76
https://doi.org/10.53859/02352451_2021_35_10_78
https://doi.org/10.53859/02352451_2021_35_10_78
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 24-29 (2021)
Storage problems for various types of confectionery products are associated with the physical state of the contained water and its migration processes. This work is aimed at predicting the storage capacity and increasing the shelf life of various gro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e41b0da30d9998a7e87679706112ab3f
https://www.vestnik-vsuet.ru/vguit/article/view/2589
https://www.vestnik-vsuet.ru/vguit/article/view/2589
Publikováno v:
Vsyo o myase. :257-260
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af4597362ee063943dd5ca60dad213ee
https://doi.org/10.21323/2071-2499-2020-5s-257-260
https://doi.org/10.21323/2071-2499-2020-5s-257-260
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 107-115 (2020)
Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75c91dc88acd46e512bf056bacb1768e
https://www.vestnik-vsuet.ru/vguit/article/view/2534
https://www.vestnik-vsuet.ru/vguit/article/view/2534
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 4, Pp 203-208 (2019)
Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e158a7af198737e802144fa572f5189
https://www.vestnik-vsuet.ru/vguit/article/view/2037
https://www.vestnik-vsuet.ru/vguit/article/view/2037
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:052030
This work is aimed at solving the problems of controlling the structural-mechanical, rheological, organoleptic properties of jelly-like confectionery by changing the chemical composition of gel-forming raw materials. The manufacture of jelly marmalad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cbfe338791bd3e09e50db4c99f5f901
https://doi.org/10.1088/1755-1315/640/5/052030
https://doi.org/10.1088/1755-1315/640/5/052030