Zobrazeno 1 - 10
of 2 307
pro vyhledávání: '"Food fibers"'
Akademický článek
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Autor:
Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova
Publikováno v:
Теория и практика переработки мяса, Vol 3, Iss 1, Pp 4-15 (2018)
The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food
Externí odkaz:
https://doaj.org/article/a3f6da81ced34f79bf8a5b5c5872b2a8
Publikováno v:
Технологія виробництва і переробки продуктів тваринництва, Vol 1, Pp 143-151 (2021)
In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of
Externí odkaz:
https://doaj.org/article/ece5ad68d93240abb7b22669ca3a4003
Autor:
Guiné Raquel P. F., Correia Paula, Leal Marcela, Rumbak Ivana, Barić Irena C., Komes Drazenka, Satalić Zvonimir, Sarić Marijana M., Tarcea Monica, Fazakas Zita, Jovanoska Dijana, Vanevski Dragoljub, Vittadini Elena, Pellegrini Nicoletta, Szűcs Viktória, Harangozó Júlia, EL-Kenawy Ayman, EL-Shenawy Omnia, Yalçın Erkan, Kösemeci Cem, Klava Dace, Straumite Evita, Ferreira Manuela, Florença Sofia G.
Publikováno v:
Open Agriculture, Vol 5, Iss 1, Pp 593-606 (2020)
The adequate intake of dietary fibers is essential to human health. Hence, this study intended to evaluate the level knowledge of about food fibers and investigate what factors might be associated with it. A descriptive cross-sectional study was cond
Externí odkaz:
https://doaj.org/article/bb1166093edd42a78cf0e0bbbec852f8
Autor:
V. I. Pak, E. P. Suchkova
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 56-62 (2018)
Currently, there is an insufficient supply of protein and dietary fiber to the human body with food. The article considers the development of whey beverage with functional properties with the use of a cereal additive. The substantiation of the use of
Externí odkaz:
https://doaj.org/article/7590954c36b54c45aa61acdd420b1e0c
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Оlena Ochkolyas, Alla Tymchuk, Oleksandr Savchenko, Kіra Ovsiienko, Olena Grek, Sergii Tsygankov
Publikováno v:
EUREKA: Life Sciences. 4:45-53
The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition. The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ca8ce2b99c37c7945db38f8ca893a6a
https://doi.org/10.21303/2504-5695.2019.00963
https://doi.org/10.21303/2504-5695.2019.00963
Autor:
Alimov A. V., Tsibizova M. E.
Publikováno v:
Vestnik MGTU, Vol 19, Iss 3, Pp 563-568 (2016)
The purpose of the work is to establish some rational modes of receipt of the food fibers (FF) from secondary resources of vegetable raw materials. Studying chemical properties of research objects has been carried out by standard methods in accordanc
Externí odkaz:
https://doaj.org/article/3005deadeecb4b658b019b5d1b8e6c34
Autor:
Rudiuk, Vitaliy1 witalka_net@ukr.net, Pasichnyi, Vasyl2
Publikováno v:
Technology Audit & Production Reserves. 2023, Vol. 3 Issue 3(71), p41-45. 5p.
Autor:
Larysa Chubenko, Оlena Ochkolyas, Sergii Tsygankov, Olha Snizhko, Olena Grek, Oleksandr Savchenko, Olena Onopriichuk, Olena Krasulya
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (91), Pp 56-62 (2018)
We report the results of research on the effect of food fibers on the fermentation process of whey – the base of beverages. By using the method of IR spectroscopy, we studied various forms of moisture bonds of apple pectin in fiber and orange fruit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476e83b8d0e82334fbf297b0e1360bc1
https://doi.org/10.15587/1729-4061.2018.120803
https://doi.org/10.15587/1729-4061.2018.120803