Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Kriger O.V."'
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 3, Pp 345-355 (2019)
The industry of sport nutrition is actively developing worldwide and includes a wide range of functional products. Healthy lifestyle is being actively promoted, hence the development of new types of products for athletes. Protein mixtures and amino a
Externí odkaz:
https://doaj.org/article/365690160be14331a9384242ee10bb72
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 1, Pp 47-55 (2018)
Oats, both separately and as part of other dishes, refer to that healthy food that is regularly consumed by the broad masses of the population of various countries. Oats are a grain crop with a high level of nutrients, such as proteins, fats, mineral
Externí odkaz:
https://doaj.org/article/2be0170d0c254d03953b91a0a462e65c
Publikováno v:
Техника и технология пищевых производств, Vol 42, Iss 3, Pp 25-30 (2016)
An important component in the production of starters for food and biotechnology industries is the ability to store them over a long period without losing their properties. Long-term storage of biological products with the conservation of valuable pro
Externí odkaz:
https://doaj.org/article/945e1f0aa960463c8fcf62180e525edf
Publikováno v:
Foods and Raw Materials, Vol 4, Iss 1, Pp 44-50 (2016)
The article describes chemical and amino acid composition of feather-downy raw material. It determines the mass fraction of crude protein, crude fiber, ash, calcium, phosphorus, sodium in the samples of feather-downy raw material. It is stated that t
Externí odkaz:
https://doaj.org/article/b51f437c800c45b1bd60a1441c1aff89
Publikováno v:
Техника и технология пищевых производств, Vol 39, Iss 4, Pp 30-34 (2015)
Proteolysis is the main process among those occurring during cheese ripening. In cheese ripening process proteolysis takes place under the influence of specific enzymatic systems known as proteinases, milk-curdling enzymes and those synthesized by va
Externí odkaz:
https://doaj.org/article/3e44c50e381d4b02ab2899ac33856b06
Publikováno v:
Техника и технология пищевых производств, Vol 37, Iss 2, Pp 16-21 (2015)
In this paper, on the basis of the conducted research, the technology of foaming agent for sports nutrition from pig blood has beendeveloped. The formulae of presented options of products are given. Physico-chemical properties and microbiological cha
Externí odkaz:
https://doaj.org/article/b7572b8f87a34a918cce22535e584ba3
Publikováno v:
Foods and Raw Materials, Vol 1, Iss 2, Pp 33-36 (2013)
The effect of substrate on mycelium growth, the optimal composition of the culture medium, and the optimal cultivation conditions for Streptomyces ornatus S 1220 have been investigated in the present work. The specific activity of keratinase has been
Externí odkaz:
https://doaj.org/article/6e9602544a3041c4bec8dbe282558e27
A comparative analysis of the chemical composition of the stems of a herbaceous plant and a whole plant indicates that the values of such indicators as the mass fraction of protein, crude fat, ash, and acid-insoluble lignin are higher in the whole Mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11ee6cb41b205eaddbdd31b2d5c8e0b1
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Akademický článek
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