Výsledky vyhledávání - "I. Yu. Potoroko"

Akademický článek

Strategic guidelines for ensuring biosafety of cereals in extreme conditions of climate change

Autor: I. Yu. Potoroko, A. V. Malinin, A. M. Y. Kadi, V. Anjum, O. P. Neverova

Publikováno v: Аграрный вестник Урала, Vol 24, Iss 10 (2024)

Externí odkaz: https://doaj.org/article/7390031d06e54a9a981ce4794f8c9ed6

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Improving the production technology of bakery products obtained using ingredients of plant origin

Autor: N. V. Naumenko, I. Yu. Potoroko, I. V. Kalinina, A. V. Malinin, A. V. Tsaturov

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 2, Pp 108-113 (2019)

The article considers the possibility of using whole-grain flour from germinated wheat grain as a raw material component containing easily digestible sugars, essential amino acids, vitamins and minerals. For the intensification of the germination pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::015eb82592d404754af20a56328c2705
https://doi.org/10.20914/2310-1202-2019-2-108-113

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Development of sausage bread technology with a functional orientation based on flax seed products

Autor: S. P. Merenkova, I. Yu. Potoroko, V. V. Semizdralova

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 4, Pp 177-184 (2019)

Consumers associate the finished meat products with negative health effects that are connected with a high content of saturated fat; food additives and carcinogenic substances. Consumer demand for functional products with a reduced amount of saturate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2ede0285b167d312f20b2f212c1b65b
https://www.vestnik-vsuet.ru/vguit/article/view/2005

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The antioxidant properties of functional food ingredients used in the production of bakery and dairy products, their impact on quality and storageability of the product

Autor: I. Yu. Potoroko, A. V. Paimulina, D. G. Uskova, I. V. Kalinina, N. V. Popova, Sonawane Shirish

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 4, Pp 143-151 (2018)

The article is devoted to the study of antioxidant activity (AOA) food ingredients (FI) containing fucoidan used as dressers bakery and dairy products, and evaluate their impact on the quality and persistence of the products. The use of FI possessing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbc3f663f6915eaaac6680af18223ff9
https://www.vestnik-vsuet.ru/vguit/article/view/1628

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