Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Grevtseva, Nataliya"'
Autor:
Grevtseva, Nataliya1 (AUTHOR) grevtseva66@gmail.com, Gubsky, Sergey2 (AUTHOR) sergey.m.gubsky@biotechuniv.edu.ua
Publikováno v:
Biology & Life Sciences Forum. 2023, Vol. 26, p61. 6p.
Publikováno v:
Acta Innovations. (39):22-31
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=972354
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 751-761 (2021)
Grape seed powder (GSP), grape skin powder (GSKP), or grape pomace powder (GPP) was introduced as partial substitution for wheat flour (WF) with variable percentages by weight (0– 20 wt%), and the resultant addition effects on the rheological and m
Externí odkaz:
https://doaj.org/article/a7e7b4195d7f483284a3289e4951720d
Publikováno v:
BIO Web of Conferences, Vol 30, p 01019 (2021)
The influence of whole and crushed chia seeds on the characteristics of unstructured and structured cream-blown candy paste made with different gelling agents (agar, pectin and modified starch) was investigated. It was found that when adding an addit
Externí odkaz:
https://doaj.org/article/bfa6b25f9fe94d8faa2662dae35c4b70
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e78421, Published: 11 OCT 2021
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 11 OCT 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e78421, Published: 11 OCT 2021
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 11 OCT 2021
The research aimed to study the effects of 0–20% substitution of wheat flour with grape pomace powder (GPP) on the rheological and pasting properties of wheat dough, and on sensory properties, digestive and antioxidant activities of the prepared bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4aeeee1ee9f06ca7a819420ef690f46
https://doi.org/10.1590/fst.78421
https://doi.org/10.1590/fst.78421
Autor:
Gorodyska, Olena, Grevtseva, Nataliya, Samokhvalova, Olga, Gubsky, Sergey, Gavrish, Tatiana, Denisenko, Sergey, Grigorenko, Anzhelika
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (96) (2018): Technology and Equipment of Food Production; 36-43
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (96) (2018): Технологии и оборудование пищевых производств; 36-43
Східно-Європейський журнал передових технологій; Том 6, № 11 (96) (2018): Технології та обладнання харчових виробництв; 36-43
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (96) (2018): Технологии и оборудование пищевых производств; 36-43
Східно-Європейський журнал передових технологій; Том 6, № 11 (96) (2018): Технології та обладнання харчових виробництв; 36-43
The polyphenol composition of grape seeds powder (GSP) and defatted grape seeds flour (DGSF) in wateralcohol (ethanol, isopropanol) extracts was studied by the chromatographic method. There was established the content of antioxidants, which are pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::b6d805b4deb09654f9a8b59078dc716e
http://journals.uran.ua/eejet/article/view/147760
http://journals.uran.ua/eejet/article/view/147760
Autor:
Yashchuk, Nadiia, Matseiko, Liudmyla, Bober, Anatolii, Kobernyk, Matvei, Gunko, Sergiy, Grevtseva, Nataliya, Boyko, Yuriy, Salavor, Oksana, Bublienko, Natalia, Babych, Iryna
Publikováno v:
Slovak Journal of Food Sciences; 2021, Vol. 15, p926-938, 13p
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 3, № 11(81) (2016): Technology and Equipment of Food Production; 61-66
Восточно-Европейский журнал передовых технологий; Том 3, № 11(81) (2016): Технологии и оборудование пищевых производств; 61-66
Східно-Європейський журнал передових технологій; Том 3, № 11(81) (2016): Технології та обладнання харчових виробництв; 61-66
Восточно-Европейский журнал передовых технологий; Том 3, № 11(81) (2016): Технологии и оборудование пищевых производств; 61-66
Східно-Європейський журнал передових технологій; Том 3, № 11(81) (2016): Технології та обладнання харчових виробництв; 61-66
Butter biscuits that enjoy stable great demand in all segments of population traditionally contain a lot of fats and carbohydrates versus small amounts of biologically active substances. Enriching butter biscuits with dietary fibre, polyphenolic comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::10e81b029efe4271e0b165be59f0b5dd
http://journals.uran.ua/eejet/article/view/69838
http://journals.uran.ua/eejet/article/view/69838
Publikováno v:
Ukrainian Food Journal; 2018, Vol. 7 Issue 4, p627-639, 13p