Zobrazeno 1 - 8
of 8
pro vyhledávání: '"I. M. Zharkova"'
Publikováno v:
Proceedings of the Voronezh State University of Engineering Technologies. 84:181-195
The article provides an analysis of modern scientific and technical information covering the use of tomato fruits and products of their processing in various sectors of the food industry. It is noted that the use of natural products of tomato process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa890c950e11a0fd8dabcadffcad15d0
https://doi.org/10.20914/2310-1202-2022-1-181-195
https://doi.org/10.20914/2310-1202-2022-1-181-195
Autor:
I. M. Zharkova, J. A. Safonova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 3, Pp 174-181 (2021)
The development of recipes and technologies for the production of flour products, which are intended for preventive dietary nutrition, including for people suffering from various forms of gluten intolerance, is urgent. To date, scientists from differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::a9cea330f9be2c9bb2a33a0091ed788e
https://www.vestnik-vsuet.ru/vguit/article/view/2856
https://www.vestnik-vsuet.ru/vguit/article/view/2856
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 213-217 (2019)
One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aad98f8e52f63fe3fbae13ae5568006
https://doi.org/10.20914/2310-1202-2019-1-213-217
https://doi.org/10.20914/2310-1202-2019-1-213-217
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 4, Pp 41-48 (2019)
Preparation for the production of grain raw materials includes its pre-treatment at elevated temperatures, which provides improved absorption of grain nutrients. One of the varieties of grain heat treatment is its micronization, the essence of which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeef02d2b592354147b1fc1edd4980b4
https://www.vestnik-vsuet.ru/vguit/article/view/2025
https://www.vestnik-vsuet.ru/vguit/article/view/2025
Forecasting and quality control of confectionery products with the use of 'water activity' indicator
Autor:
Magomed Magomedov, I. M. Zharkova, G. O. Magomedov, A. A. Khvostov, E. N. Miroshnichenko, I. V. Plotnikova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:062003
For confectionery products, the value of water activity is mainly determined by their moisture and sugar content in a recipe. Along with the preserving effect, sugar is involved in the formation of organoleptic, functional and technological products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::769e65f568a77c70b6f203370f167583
https://doi.org/10.1088/1755-1315/640/6/062003
https://doi.org/10.1088/1755-1315/640/6/062003
Publikováno v:
International Journal of Biology and Chemistry. 9:4-7
This work presents results on behavioral reactions and sensitivity of molluscs and fish to experimental modelling of accidental oil pollution during the first 72 hours. It is shown that mobile hydrobionts, such as fish attempt to escape the contamina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4834b05125fdacd5518300622919e4a
https://doi.org/10.26577/2218-7979-2016-9-1-4-7
https://doi.org/10.26577/2218-7979-2016-9-1-4-7
Publikováno v:
Voprosy pitaniia. 86(2)
The aim of the investigation was to evaluate the tolerability and effectiveness of the inclusion of products from amaranth to the regular children's diet during long glutenfree diet (GFD) therapy. The study included 37 children aged from 1 year to 17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::098988178d95216b8a69d53b1efb2c46
https://pubmed.ncbi.nlm.nih.gov/30645883
https://pubmed.ncbi.nlm.nih.gov/30645883
Publikováno v:
Journal of Physics: Conference Series; 2018, Vol. 1015 Issue 3, p1-1, 1p