Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Irina V. Kalinina"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 176-182 (2020)
Nowadays, starch is widely used in the food industry as an additive that can improve product quality due to its characteristics. Starch can have a significant effect on the texture of a food product, and works as a thickener, stabilizer, filler and i
Autor:
Irina Potoroko, A.A. Ruskina, Natalya Naumenko, N. V. Popova, Irina V. Kalinina, R. Fatkullin
Publikováno v:
International Journal of Food Science
International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science, Vol 2021 (2021)
Today, food products not only should serve the source of main nourishment but also must minimize the risk of negative impact on the human body. Products enriched with antioxidants can be referred to such category. For food producers, the development
Publikováno v:
International Journal of Food Science
International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science, Vol 2021 (2021)
Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the produ
Publikováno v:
Ultrasonics Sonochemistry. 51:444-450
Starch is second most abundant biomaterial available after cellulose but the intensity of research on starch is less compared to cellulose. It is a carbohydrate based polymer synthesized in plants for the storage of the energy. Major percentage of st
Autor:
Irina V. Kalinina
Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 7:52-58
Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 7:35-43
Autor:
Irina Yu. Potoroko, Irina V. Kalinina
Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 7:5-11
Publikováno v:
Bulletin of the South Ural State University Series Food and Biotechnology. 7:21-30
Autor:
Olga Krasulya, Irina V. Kalinina, Uday D. Bagale, Irina Potoroko, R. Fatkullin, V. Botvinnikova, Shirish H. Sonawane
Publikováno v:
Ultrasonics Sonochemistry. 48:463-472
Efficient reconstitution followed by fermentation of nonfat (skimmed) dry milk is one of the most important aspects in manufacturing of various dairy products. As a first stage, dry milk is normally being reconstituted using conventional approaches s
Publikováno v:
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021).