Zobrazeno 1 - 9
of 9
pro vyhledávání: '"I M, Pochitskaya"'
Publikováno v:
Овощи России, Vol 0, Iss 6, Pp 41-46 (2020)
Relevance and methods. Pumpkin fruits and seeds are valuable raw materials for the food and pharmaceutical industries. Of particular value are pumpkin seeds, from which oil and protein products are obtained. The purpose of our research is to identify
Externí odkaz:
https://doaj.org/article/8792564e40b846b7a494b701616e69fe
Publikováno v:
Пищевые системы, Vol 1, Iss 4, Pp 19-26 (2019)
The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene
Externí odkaz:
https://doaj.org/article/0043ac7cf90a454e9a20205516bd8011
Publikováno v:
Food Industry: Science and Technology. 15:26-35
Under field conditions on the experimental fields of the RUE “Institute of Flax” 10 varieties of linseed of Belarusian selection were studied: Salyut, Brestsky, Opus, Ilim, Focus, Vizier, Alliance, Dar, Slavyanin, Bonus. The duration of the growi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf8b90d3b9ed89edfb636f66282776e7
https://doi.org/10.47612/2073-4794-2022-15-2(56)-26-35
https://doi.org/10.47612/2073-4794-2022-15-2(56)-26-35
Publikováno v:
Proceedings of the National Academy of Sciences of Belarus. Agrarian Series. 60:46-58
Mycotoxins accumulation in grain is one of the most widely analyzed problem nowadays, as soon as these metabolites are of high danger to health of warm-blooded animals and humans. Producing mycotoxins with Fusarium fungi beaing causal agents of Fusar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7c5787c2aa4d133badad67a4ce84a34
https://doi.org/10.29235/1817-7204-2022-60-1-46-58
https://doi.org/10.29235/1817-7204-2022-60-1-46-58
Publikováno v:
Food Industry: Science and Technology. 14:24-33
The paper presents the results of studies of dairy products, domestic and foreign manufacturers, presented in the trade network in Minsk. The study of the mineral composition of dairy products revealed high calcium content, low and medium magnesium c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6da350e3290a018c8a72985605d1fc0c
https://doi.org/10.47612/2073-4794-2021-14-4(54)-24-33
https://doi.org/10.47612/2073-4794-2021-14-4(54)-24-33
Publikováno v:
Proceedings of the National Academy of Sciences of Belarus. Agrarian Series. 57:494-508
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::502a07980b5ead75b0df09da4dadb858
https://doi.org/10.29235/1817-7204-2019-57-4-494-508
https://doi.org/10.29235/1817-7204-2019-57-4-494-508
Publikováno v:
Food systems. 1:19-26
The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6a3f19a9a9d9becaa825c8162c9de8d
https://doi.org/10.21323/2618-9771-2018-1-4-19-26
https://doi.org/10.21323/2618-9771-2018-1-4-19-26
Publikováno v:
Voprosy pitaniia. 87(5)
Almost all currently used technologies for the food production are related to the melanoidinformation reaction, which has a significant effect on appearance, taste, nutritional value and consumer properties of the foodstuffs. To assess the effect of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::816fef724cff43c336d49febbe4518d2
https://pubmed.ncbi.nlm.nih.gov/30592895
https://pubmed.ncbi.nlm.nih.gov/30592895
Publikováno v:
Voprosy pitaniia. 86(3)
Food production technologies, including heat treatment, are often accompanied by a change in their organoleptic characteristics (color, taste and aroma) due to the formation of colored substances as a result of the melanoidin reaction. The authors si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e259616a2922406f61f095213c4543f5
https://pubmed.ncbi.nlm.nih.gov/30645868
https://pubmed.ncbi.nlm.nih.gov/30645868