Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ekaterina S. Statsenko"'
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 3, Pp 513-524 (2023)
As a rule, modern confectionery products have added nutritional value, which makes them functional products. As a popular snack, biscuits are a promising object for fortification with functional ingredients. This article introduces a new formulation
Externí odkaz:
https://doaj.org/article/fbcf75ef5fcb44c09a32e135e8a90e7e
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 2, Pp 222-232 (2022)
Soy is exceptionally rich in isoflavonoids, which are linked to various health benefits. The aim of the research was to determine the content of isoflavonoids in soy and some soy-containing foods. The research featured the Sentyabrinka soy variety de
Externí odkaz:
https://doaj.org/article/467aa00cb4104707bb76dd18aecd8d8b
Autor:
Ekaterina S. Statsenko, Oksana V. Litvinenko, Galina A. Kodirova, Galina V. Kubankova, Nadezhda Yu. Korneva, Olesya V. Pokotilo
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 4, Pp 784-794 (2021)
Introduction. Fermented milk beverages with various vegetable additives expand the range of functional foods with probiotics, vitamins, and minerals. The research objective was to develop a new technology for fermented milk drinks fortified with soy
Externí odkaz:
https://doaj.org/article/78d8db7f875a45caa07bb5da074b195f
Publikováno v:
AIMS Agriculture and Food, Vol 5, Iss 1, Pp 137-149 (2020)
The goal of the work is to develop the technology for food concentrates of culinary sauces with the use of soy-pepper and soy-mushroom food additives. The object of research was dry mixtures of food concentrates of sauces with the addition of protein
Externí odkaz:
https://doaj.org/article/b40d0fe823c6498c8e314cbf4b8a6643
Publikováno v:
Bulletin of KSAU. :51-59
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4d69b8ca6a9905c4d624ad9351cc4d8
https://doi.org/10.36718/1819-4036-2020-10-51-59
https://doi.org/10.36718/1819-4036-2020-10-51-59
Publikováno v:
AIMS Agriculture and Food, Vol 5, Iss 1, Pp 137-149 (2020)
The goal of the work is to develop the technology for food concentrates of culinary sauces with the use of soy-pepper and soy-mushroom food additives. The object of research was dry mixtures of food concentrates of sauces with the addition of protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::493a7c5cebf7765f30f492d8f1da8a97
https://doi.org/10.3934/agrfood.2020.1.137
https://doi.org/10.3934/agrfood.2020.1.137
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
Nutritional supplements produced from soy and being rich in protein, fat and many other valuable substances have become a promising source of fortification of bakery products. This study aimed to develop a technology for producing wheat bread enriche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8eb71df8c1851ff8e785fe43a68bfeaa
https://pubmed.ncbi.nlm.nih.gov/34866464
https://pubmed.ncbi.nlm.nih.gov/34866464
Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 7:31-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b640ad58978b86fb72efa1df4af56fd2
https://doi.org/10.14529/food190304
https://doi.org/10.14529/food190304