Zobrazeno 1 - 10
of 93
pro vyhledávání: '"K. Motovilov"'
Autor:
Oleg K. Motovilov, Olga V. Golub, Nataliia I. Davydenko, Galina P. Chekryga, Alla G. Stepanova
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 4, Pp 786-795 (2023)
Russian cuisine reflects the identity of its peoples. However, modern nutrition tends to level the multicultural peculiarities of Russian cuisine. This research objective was to identify the effect of packaging and storage time on the quality profile
Externí odkaz:
https://doaj.org/article/c16226601a484d3aab8bcdebc4ae1615
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 1, Pp 13-24 (2023)
Algae are a source of many biologically active compounds that can be used in food production to expand the range of functional products. For instance, sodium alginate possesses a complex of scientifically proven biologically active properties. In the
Externí odkaz:
https://doaj.org/article/974e333509444ec19bccb83cafdf21ef
Autor:
Viktor B. Mazalevskiy, Olga V. Golub, Galina P. Chekryga, Elena V. Boroday, Oleg K. Motovilov
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 4, Pp 665-674 (2022)
Cedar-pine nut kernels are tasty and nutritious, which makes them a popular raw material. This research featured the effect of mechano-acoustic treatment on the quality of a novel semi-finished product from Pinus sibirica kernels. The production tech
Externí odkaz:
https://doaj.org/article/184542251aa7471aa26f43c3ff04296a
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 2, Pp 310-320 (2022)
Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree pr
Externí odkaz:
https://doaj.org/article/519ff4b093274da195b7f8c0c2898657
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 2, Pp 209-219 (2021)
Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneles
Externí odkaz:
https://doaj.org/article/aa9b3e38a1f4493ab23fce84be5543c7
Publikováno v:
Far Eastern Agrarian Herald. 17:141-146
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2756d1273837b6fe6b48dda033ccc520
https://doi.org/10.22450/19996837_2023_1_141
https://doi.org/10.22450/19996837_2023_1_141
Publikováno v:
Siberian Herald of Agricultural Science. 52:63-72
Research on the development of the recipe and technology of potable kissels containing native biologically active substances through the use of rosehip fruits is presented. Five variants of new products from fresh and dried rosehips with the addition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::763377ff98a29c86eb7f03e2ba301bd1
https://doi.org/10.26898/0370-8799-2022-2-8
https://doi.org/10.26898/0370-8799-2022-2-8
Publikováno v:
Bulletin of KSAU. :238-246
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08ff4bed30eb079a5632d51521cc9240
https://doi.org/10.36718/1819-4036-2021-12-238-246
https://doi.org/10.36718/1819-4036-2021-12-238-246
Publikováno v:
Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production). :47-56
Creating complete feed for cattle especially during the period of indoor housing is an important task of feed production. This determines the increase in milk yield and live weight, and the profitability of all production. Biotechnology of obtaining
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a31300c46962bb78476ca6ec3fe07905
https://doi.org/10.33920/sel-05-2009-05
https://doi.org/10.33920/sel-05-2009-05
Publikováno v:
Bulletin of KSAU. :184-194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27f21d9f627885ea1fbd0b7d74af0839
https://doi.org/10.36718/1819-4036-2020-12-184-194
https://doi.org/10.36718/1819-4036-2020-12-184-194