Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Irina M. Zharkova"'
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 3, Pp 525-544 (2023)
Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life, and other benefits that are important for food producers and consumers. Recent years have seen a growing research interest in the microbiome of bakery sourdough
Externí odkaz:
https://doaj.org/article/f47fdb7102454ddc88d464d1b14e63a3
Autor:
Alla E. Chusova, Irina M. Zharkova, Angelina V. Korkina, Alena A. Pronkina, Viktoria P. Khitsenko
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 3, Pp 602-612 (2022)
New alcoholic and non-alcoholic beverages from non-traditional vegetable raw materials expand the domestic product range and allow food producers to develop new market segments. The present research objective was to summarize and analyze the current
Externí odkaz:
https://doaj.org/article/435f3dc40337455e9cce9c7b521c94aa
Autor:
Inessa V. Plotnikova, Gazibeg O. Magomedov, Irina M. Zharkova, Elena N. Miroshnichenko, Viktor E. Plotnikov
Publikováno v:
Foods and Raw Materials, Vol 10, Iss 2, Pp 262-273 (2022)
Jelly is a popular confectionery product but it has a high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations of jelly with reduced sweetness and sugar content. One of the ways
Externí odkaz:
https://doaj.org/article/02bd45c22aca4cd5a98943c107aca3db
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 2, Pp 323-332 (2021)
Introduction. Various formulations of sprouted grain breads, including those with amaranth flour, were developed to combat food-related diseases. Healthy food industry requires thorough assessment procedures and hygienic practices. The research objec
Externí odkaz:
https://doaj.org/article/05d0306abc2d4f0695995d4494fcdb2e
Autor:
Vladimir G. Lobanov, Yuliya I. Slepokurova, Irina M. Zharkova, Tatʹyana N. Koleva, Yuriy F. Roslyakov, Ana P. Krasteva
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 274-482 (2018)
The article presents the analysis of economic effect for the innovative flour-based functional foods production incorporation. Based on the analysis of the current state and prospects for the bakery industry development, the authors propose to expa
Externí odkaz:
https://doaj.org/article/a01830e9be414b6bb2bf931467af9617
Publikováno v:
Russian Open Medical Journal, Vol 7, Iss 4, p e0409 (2018)
The aim of the study was to determine the bioavailability of minerals and oxidation-antioxidant status in the laboratory animals fed with bread from regular and bioactivated wheat grain. Material and Methods ― Studies were conducted for 21 days on
Externí odkaz:
https://doaj.org/article/7f80b579171f41358f6a6b96a68be8c1