Zobrazeno 1 - 8
of 8
pro vyhledávání: '"K V Bryksina"'
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 134-143 (2024)
The article discusses the possibility of using such plant raw materials as pumpkin varieties of Michurinskaya, Krasnaya Malyshka and hybrid Azhur medoviy F1, calendula flower powder, corn flour when designing new types of multicomponent chips ensurin
Externí odkaz:
https://doaj.org/article/1bc0b3714408440b87269d3c4efcfb69
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 68-77 (2023)
The production of multicomponent chips is currently relevant, since the combination in the formulation of various plant ingredients rich in physiologically active substances can ensure that the finished product contains a complex of functional compon
Externí odkaz:
https://doaj.org/article/122d981b5bb64a74be3e8a239347edef
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1112:012052
A technological solution has been developed for processing broccoli using microwave heating, which provides an increase in the antioxidant value of the finished puree in comparison with puree from fresh and blanched cabbage, respectively, by 2.0 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1335888be49315700bf2bf6174a039b4
https://doi.org/10.1088/1755-1315/1112/1/012052
https://doi.org/10.1088/1755-1315/1112/1/012052
Autor:
K V Bryksina, OV Perfilova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012082
Natural sources of antioxidants are plant materials, which include dietary fiber, oligosaccharides, vitamins, and minerals. Fruits and vegetables are the main natural sources of dietary fiber, vitamins, macro- and microelements and one of the popular
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f40a9de9c5be19a81fb6216c9e80db9d
https://doi.org/10.1088/1755-1315/845/1/012082
https://doi.org/10.1088/1755-1315/845/1/012082
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012083
In the course of the study, it was determined that the chemical composition and nutritional value of the Viburnum vulgaris is explained by a group of substances of different nature. Their qualitative and quantitative component depends, first of all,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d993c06efc629f1b593719e123f8a77
https://doi.org/10.1088/1755-1315/845/1/012083
https://doi.org/10.1088/1755-1315/845/1/012083
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012091
Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42ea0031e993e75714e8e8dce7afd3ac
https://doi.org/10.1088/1755-1315/845/1/012091
https://doi.org/10.1088/1755-1315/845/1/012091
Autor:
E I Popova, K V Bryksina
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012096
Fruits and vegetables are the most popular raw ingredients that act as a source of dietary fiber and other biologically active substances that benefit the human body. The vast majority of nutrients enter the human body with food, so the daily ration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa8a2d6eef1c7f010571a2041049b235
https://doi.org/10.1088/1755-1315/845/1/012096
https://doi.org/10.1088/1755-1315/845/1/012096
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012071
For modern society, diseases associated with malnutrition are increasingly common. There is an urgent task of saturating the consumer market with products for a healthy diet, which are balanced in nutritional substances and contain essential nutrient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32dc53691c34c1ee95197c67ab58c443
https://doi.org/10.1088/1755-1315/845/1/012071
https://doi.org/10.1088/1755-1315/845/1/012071