Zobrazeno 1 - 10
of 28
pro vyhledávání: '"E. V. Lisovaya"'
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 72-82 (2024)
Carotenes, which simultaneously have the properties of natural dyes and biologically active substances that have a positive effect on human health and life expectancy, are becoming increasingly widespread in the food, pharmacological and cosmetic ind
Externí odkaz:
https://doaj.org/article/fa9f6fdaa98a484cab9098a2508bbcb1
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 48-57 (2023)
It is known that lecithins are known to be natural emulsifiers due to the content of amphiphilic phospholipids. However, liquid lecithins widely produced by domestic enterprises have rather low emulsifying properties. Modification of liquid lecithins
Externí odkaz:
https://doaj.org/article/5c859252c4af4030b88e6150c7b3fcc3
Publikováno v:
Новые технологии, Vol 19, Iss 1, Pp 14-25 (2023)
Carotenoids are widely used and demanded as natural dyes in food technologies due to their biologically active properties. Due to antioxidant properties, carotenoids are widely used for the prevention and treatment of various human diseases, includin
Externí odkaz:
https://doaj.org/article/973c19ca1b644060bd9643e18a192730
Publikováno v:
Новые технологии, Vol 18, Iss 2, Pp 15-25 (2022)
Carotenoids, in particular, beta-carotene and lycopene, have high antioxidant properties and are used to prevent and treat various diseases associated with human aging. The search for new or intensification of the existing methods of their preparatio
Externí odkaz:
https://doaj.org/article/d30b8e005c5545e4a92342589d15ed64
Publikováno v:
Новые технологии, Vol 18, Iss 2, Pp 73-80 (2022)
Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the resear
Externí odkaz:
https://doaj.org/article/7a94e0ab480d43e38ffe474b71b3f1f0
Publikováno v:
Новые технологии, Vol 18, Iss 2, Pp 53-61 (2022)
The level of food independence of the Russian Federation, achieved in 2021 has been assessed. It is noted that, despite positive trends, not all sectors of the food and processing industry show a stable growth in production. The main problems of most
Externí odkaz:
https://doaj.org/article/bcc0b2bc6d3f4f98b1c5f95e9e38fa82
Publikováno v:
Новые технологии, Vol 18, Iss 1, Pp 33-39 (2022)
The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of t
Externí odkaz:
https://doaj.org/article/1597a39b5c2f48f7b1dfb6b4507ffcae
Publikováno v:
Новые технологии, Vol 17, Iss 4, Pp 24-32 (2021)
The aim of the research is to study the correspondence of the actual consumption of food products by schoolchildren of different age groups in Krasnodar to the recommended consumption standards and to identify their taste preferences in order to just
Externí odkaz:
https://doaj.org/article/4a1595a481b94f02b8500716bac5317e
Publikováno v:
Новые технологии, Vol 17, Iss 2, Pp 40-47 (2021)
It is known that enterprises processing vegetables and fruits generate secondary resources (waste), in particular, pomace, in significant volumes. The most valuable, in terms of the composition and content of biologically active macro- and micronutri
Externí odkaz:
https://doaj.org/article/bb6ac467a91945458e2e9da6afe84a90
Publikováno v:
Новые технологии, Vol 16, Iss 5, Pp 28-33 (2020)
Currently encapsulation of food ingredients using liposomal systems formed by natural phospholipids is of greatest interest for food industry. One of the advantages of encapsulation using liposomal systems is the amphiphilicity of the phospholipids t
Externí odkaz:
https://doaj.org/article/352d222f4437464d803d6ec89fa27ab6