Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Elena Yu. Egorova"'
Autor:
Svetlana I. Koneva, Elena Yu. Egorova
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 2, Pp 222-235 (2024)
Cordyceps militaris and Lentinula edodes are known for their high extracellular proteolytic, amylolytic, and laccase activity, which is important for bakery production. This article describes the effect of enzymes obtained from mycelial biomass of C.
Externí odkaz:
https://doaj.org/article/59e93572e9b746ec91d197b8b9abe70b
Autor:
Svetlana I. Koneva, Alexandra S. Zakharova, Larisa E. Meleshkina, Elena Yu. Egorova, Iryna A. Mashkova
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 2, Pp 247-258 (2023)
Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maint
Externí odkaz:
https://doaj.org/article/3c6b23a5e4bf44d7abdb642b0c26b4ec
Autor:
Svetlana S. Kuzmina, Lyudmila A. Kozubaeva, Elena Yu. Egorova, Botakoz M. Kulushtayeva, Farida Kh. Smolnikova
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 4, Pp 819-831 (2021)
Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevis
Externí odkaz:
https://doaj.org/article/26837849be95450c859db417d1befd3d