Zobrazeno 1 - 7
of 7
pro vyhledávání: '"I. V. Simakova"'
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 178-188 (2019)
The existing need for innovative products and technologies requires a change in the approach to their development. Complexity of complex food disperse systems makes it difficult to predict changes in technological process of new generation functional
Externí odkaz:
https://doaj.org/article/7a642c8463c5440bbee8470f847bb5be
Autor:
I. V. Simakova, V. N. Strizhevskaya, N. P. Nosacheva, N. V. Bolotova, M. V. Larina, O. V. Romanova
Publikováno v:
Vestnik MGTU. 25:239-247
Priority directions in developing biomedicine and nutrition are aimed at improving nutrition through the creation of combined food products with the optimal content of essential substances. Foods with a high concentration of nutrients and low moistur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a69b56f3d92f60fda0c06106efb50595
https://doi.org/10.21443/1560-9278-2022-25-3-239-247
https://doi.org/10.21443/1560-9278-2022-25-3-239-247
Autor:
I. V. Simakova, M. S. Maradudin
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 723:022072
In this research work, we have studied and compared the main parameters of the rheological state of dough made from triticale flour (a variety of the promising line by the FSBIS Agricultural Research Institute of the South-East), dough made from flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b2b5b58a912d187dc7c2790e454d561
https://doi.org/10.1088/1755-1315/723/2/022072
https://doi.org/10.1088/1755-1315/723/2/022072
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022033
Department of Food Technology, at Saratov State Vavilov Agrarian University, studied and compared the main parameters of the rheological state of the dough from whole grain wheat flour and straight white wheat flour, dough from white beans and red be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23ca086148da644c524b5692e99dc953
https://doi.org/10.1088/1755-1315/640/2/022033
https://doi.org/10.1088/1755-1315/640/2/022033
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:032029
The protein-polysaccharide interaction, which determines the finished product texture, has great influence on dairy whipped desserts. Here with the results of modeling the process of dairy desserts cooking with fruit and vegetable excipients are give
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7925d3c690871ed5240517da04533c62
https://doi.org/10.1088/1755-1315/640/3/032029
https://doi.org/10.1088/1755-1315/640/3/032029
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 624:012127
In the new global economy, the problem of deficiency of quality protein consumption seems to be acute despite of the lack of hungering and food redundancy. Milk products are supposed to be one of the main resources of protein. The assortment of milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ad8815fb0c0dd186526ac2a664dce0d
https://doi.org/10.1088/1755-1315/624/1/012127
https://doi.org/10.1088/1755-1315/624/1/012127
Publikováno v:
Voprosy pitaniia. 84(5)
There are no doubts that fast-food restaurants, where deep-frying is actively used, are now very popular in Russia. This article focuses on the problems of deep-fried food safety. During deep-frying a considerable amount of fat penetrates the food. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::be0ffe51b1c63ff806214398a76f06ae
https://pubmed.ncbi.nlm.nih.gov/29364615
https://pubmed.ncbi.nlm.nih.gov/29364615