Výsledky vyhledávání - "Ekaterina Lisovaya"

INFLUENCE OF FEATURES OF SECONDARY PLANT RESOURCES PROCESSING ON THE FUNCTIONAL PROPERTIES OF THE OBTAINED FOOD SUPPLEMENT

Autor: Ekaterina Lisovaya, Elena Vasilievna Kuzminova, Nikolay Nikolaevich Kornen, Elena Vasilievna Velikanova, Marina Semenenko, Elena Pavlovna Viktorova

Publikováno v: Fruit growing and viticulture of South Russia. 5:278-291

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8eb60b8e32bfe15cf10be00ee437afc2
https://doi.org/10.30679/2219-5335-2021-5-71-278-291

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Comparative Assessment of the Pork Quality and Properties Depending on the Diet

Autor: Anastasia Sverdlichenko, Elena Pavlovna Viktorova, Alexander Sergeevich Borodikhin, Ekaterina Lisovaya

Publikováno v: Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021) ISBN: 9783030914042

The influence of pigs rations on their meat productivity, chemical composition, culinary and technological properties of pork was investigated. The research objects were pigs, as well as meat samples obtained after slaughtering pigs of two experiment

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::25167aaa6ce69b333143fbf3102bfc76
https://doi.org/10.1007/978-3-030-91405-9_2

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Methodological approach to the creation of functional foods enriched with encapsulated micronutrients

Autor: Elena Viktorova, Ekaterina Lisovaya, Anastasia Sverdlichenko

Publikováno v: BIO Web of Conferences. 46:01006

The problem of malnutrition and micronutrient deficiencies in the diets of the population of all age groups is relevant not only for Russia, but also for many countries. An effective solution to this problem is the regular inclusion in the diet of fu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c1f9329cc4a7beba0b33f8dd7501e22
https://doi.org/10.1051/bioconf/20224601006

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Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality

Autor: Olga Vorobyova, Elena Pavlovna Viktorova, Mariet Zhane, Elena Vasilievna Velikanova, Ekaterina Lisovaya

Publikováno v: BIO Web of Conferences, Vol 34, p 06009 (2021)

Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c236b30914c3644d07b6be49f5f8715
https://doi.org/10.1051/bioconf/20213406009

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