Zobrazeno 1 - 10
of 23
pro vyhledávání: '"I. Yu. Reznichenko"'
Autor:
I. Yu. Reznichenko, E. G. Pavelieva
Publikováno v:
Innovations and Food Safety. :25-33
In the article, the authors studied four samples of instant mashed potatoes from different brands of domestic manufacturers. During the tests, generally accepted standard methods for assessing the quality and packaging of concentrates of food second
Publikováno v:
Innovations and Food Safety. :15-19
The authors chose five samples of ice cream from different brands of domestic producers as objects of study. The authors used a paired method for determining desirability during testing, which is used to identify qualitative differences and the desir
Autor:
I Yu Reznichenko, T.A. Matveeva
Publikováno v:
Problems of Nutrition. 90:138-144
Milk is one of the main products of the consumer basket, a source of nutrients, and has specific characteristics due to its chemical and microbiological composition. Falsification of dairy products against the background of an increase in production
Publikováno v:
Problems of Nutrition. 90:138-143
Strengthening the adaptive capabilities of the human body during cold exposure is one of the conceptual elements of solving the problem of the well-being of the population of the northern regions of Russia. The aim of the work was to determine the dy
Publikováno v:
Meat Industry Journal. :30-34
Publikováno v:
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021).
The article discusses the practical and theoretical aspects of the use of processed products of the viburnum vulgaris (Viburnum opulus) for the production of confectionery. According to the literature data, the relevance of its use as a source of bio
Autor:
E.Yu. Egorova, I Yu Reznichenko
Publikováno v:
Scientific Works of North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making. 20:164-171
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS
Publikováno v:
Foods and Raw Materials, Vol 5, Iss 1, Pp 144-153 (2017)
Despite a long study of main types of the herbs used in the Russian alcoholic beverage production, the structure of the components participating in the formation of "bouquet" of the alcoholic beverages obtained on their basis has not been studied yet
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:042021
Soft drinks are widely used and have steady demand. The content of beverages includes food colours and flavourings of different origins. Currently, consumers prefer drinks that contain natural raw materials. The purpose of this study is to analyze th