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pro vyhledávání: '"Gur'ev SE"'
Publikováno v:
E3S Web of Conferences, Vol 539, p 02037 (2024)
In a study, Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3) yeasts were analyzed in comparison with a breadmaking strain of Saccharomyces cerevisiae ("Luxe", SAF-Neva LLC). The study has shown that respective yeast species all
Externí odkaz:
https://doaj.org/article/b8ecb0561ce442f98a4ee98c70e9f79a
Publikováno v:
E3S Web of Conferences, Vol 480, p 03018 (2024)
The work is aimed at assessing the potential of using the yeast culture Wickerhamomyces anomalus CBS605T in bread baking. The in vitro antimicrobial activity of the yeast culture Wickerhamomyces anomalus (CBS605T) against the causative agent of potat
Externí odkaz:
https://doaj.org/article/8ca09140e50946e1931eeff7243a6be2
Publikováno v:
E3S Web of Conferences, Vol 420, p 01010 (2023)
Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery produc
Externí odkaz:
https://doaj.org/article/01395a8a28af415cbd21eb5b511b0c77
Publikováno v:
E3S Web of Conferences, Vol 420, p 01021 (2023)
Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. Materials on the j
Externí odkaz:
https://doaj.org/article/802f55a1f378498a8a577a384014b544
Autor:
Baramiia NN, Roshchin GG, Malinovskiĭ IuF, Gur'ev SE, Pugachev AD, Zarutskiĭ IaL, Novikov FN, Vorobeĭ AV, Gergaia TV
Publikováno v:
Klinichna khirurhiia [Klin Khir] 2000 (1), pp. 52-4.