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Akademický článek

Gingerbread with Fruit Filling: Preservation Factor Assessment

Autor: Kondratev N., Fedorko K., Krylova E., Pesterev M., Osipov M.

Publikováno v: Техника и технология пищевых производств, Vol 49, Iss 3, Pp 397-405 (2019)

The ratio of ‘bound’ and ‘free’ water plays an important role in the studies of staling of various baked confectionery products. Gingerbread with fruit filling is a traditional flour confectionery product with intermediate moisture, which cau

Externí odkaz: https://doaj.org/article/672e1f829f3a46cba92bbc62479957ab

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Akademický článek

The study of the technological adequacy of raw materials used in the production of chocolate semi-finished product

Autor: Linovskaya N. V., Mazukabzova E. V., Kondratev N. B., Krylova E. N.

Publikováno v: Vestnik MGTU, Vol 22, Iss 3, Pp 404-412 (2019)

Glazed confectionery products are in great demand among consumers. The chocolate glaze is a high-calorie confectionery semi-finished products consisting of sugar, fat and cocoa. The quality of the chocolate glaze depends on the characteristics of the

Externí odkaz: https://doaj.org/article/16a8f557045044cbbaf04ec61d1323e6

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Akademický článek

The Use of Milk Protein in the Production of Jelly Products

Autor: Krylova E., Savenkova T., Rudenko O., Mavrina E.

Publikováno v: Техника и технология пищевых производств, Vol 48, Iss 3, Pp 58-64 (2018)

According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods. An analysis of the diet of the Russian population showed a 3

Externí odkaz: https://doaj.org/article/7743f8b9807c46e8a2a6a02e1fe77f0d

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Akademický článek

LOCAL STRUCTURE OF PROTONATED MORDENITES WITH SiO2/Al2O3 ≈ 15 PROBED BY MULTINUCLEAR NMR.

Autor: Krylova, E. A.¹ (AUTHOR), Shelyapina, M. G.¹ (AUTHOR) marina.shelyapina@spbu.ru, Mazur, A.¹ (AUTHOR), Baranov, D. A.¹ (AUTHOR), Tsyganenko, A. A.¹ (AUTHOR), Petranovskii, V. P.² (AUTHOR)

Publikováno v: Journal of Structural Chemistry. Jun2022, Vol. 63 Issue 6, p930-943. 14p.

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