Zobrazeno 1 - 9
of 9
pro vyhledávání: '"I. Yu. Sergeeva"'
Publikováno v:
Siberian Herald of Agricultural Science. 52:73-81
The results of the study of fruits and their products as sources of antioxidant substances (vitamins, organic acids and various phenolic substances) in the human diet are presented. It was found that there is a variation in the biologically valuable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc9c24d538c5ffcdbbaae4059c3e2a48
https://doi.org/10.26898/0370-8799-2022-2-9
https://doi.org/10.26898/0370-8799-2022-2-9
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1045:012071
The article discusses the prospects of using wild berry and vegetable raw materials growing on the territory of the Far Eastern region, in order to increase diet biological value of the local population.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f597b91b1877f063e7dcdd7d5c3076a
https://doi.org/10.1088/1755-1315/1045/1/012071
https://doi.org/10.1088/1755-1315/1045/1/012071
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:052008
Modern high rate of life and unfavorable environmental situation increase stress, reduce active performance ability and health of the population. A relevant area of research is the search for effective ways to protect the body from oxidative stress,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24aba039e1182ef349a77c649b8e7989
https://doi.org/10.1088/1755-1315/640/5/052008
https://doi.org/10.1088/1755-1315/640/5/052008
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:062030
Bioflavonoids have anti-inflammatory, antitumor, neuroprotective, antidiabetic, antimicrobial, antithrombogenic activity. A large amount of these valuable bioactive substances gets wasted waste after processing of fruits and vegetables, carrots in pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0299e2b0ae33ac52f79e2a488d2853c6
https://doi.org/10.1088/1755-1315/640/6/062030
https://doi.org/10.1088/1755-1315/640/6/062030
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022034
Aeration of wort in brewing, as a traditional way to reduce the need for yeast oxygen, has several disadvantages associated with a change in the quality of the finished beverage. Another approach to solving this problem is the pre-fermentation prepar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff63dd2569a612547c7f57791f8180df
https://doi.org/10.1088/1755-1315/640/2/022034
https://doi.org/10.1088/1755-1315/640/2/022034
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022005
Microbiological and biochemical processes caused by yeast are the main factors affecting the quality of bread. The ability to manage the vital activity of yeast allows you to regulate these processes and contribute to the intensification of technolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96447a1d01456f357e427ddaa2a90a4d
https://doi.org/10.1088/1755-1315/640/2/022005
https://doi.org/10.1088/1755-1315/640/2/022005
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:062033
The existing malting barley varieties differ in their quality and technological characteristics depending on the peculiarities of cultivation, soil and climatic conditions. In the work, there were four varieties of malting barley: Beatrice, Vorsinsky
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbbfb67ecc0d40fd98c090d378c350ae
https://doi.org/10.1088/1755-1315/640/6/062033
https://doi.org/10.1088/1755-1315/640/6/062033
Autor:
I. Yu . Sergeeva
Publikováno v:
Foods and Raw Materials, Vol 3, Iss 1, Pp 41-49 (2015)
Processing of raw materials, semi-finished and finished products with the help of a variety of aids is one of the most urgent methods of solving the problem of increasing beverage storage duration. The paper shows the state of a beverage as a dispers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8891a024e61adb4e36be5abe22fecd19
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