Zobrazeno 1 - 10
of 14
pro vyhledávání: '"L. N. Krikunova"'
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 457-462 (2024)
Microbial enzyme preparations (EPs) of the cellulolytic, proteolytic and phytase action, as well as their compositions, allow obtaining quite a wide spectrum of products of hydrolysis of proteins, non-starch polysaccharides and phytin by means of tar
Externí odkaz:
https://doaj.org/article/fd9b180becda49c2927a4418ba9cf11e
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 409-415 (2023)
The need to develop identification criteria for fruit brandy is connected with the prevention of the sale of counterfeit products on the Russian alcohol market. Due to the variety of factors affecting the final product, the solution to this problem r
Externí odkaz:
https://doaj.org/article/886af16a28eb4cdab8fb3a251d7558ee
Publikováno v:
Пищевые системы, Vol 5, Iss 4, Pp 298-307 (2023)
The development of reliable identification criteria for various types of foods, including fruit vodkas, is one of the top-priority directions of scientific research in the field of quality control. The review examines different approaches to solution
Externí odkaz:
https://doaj.org/article/669b874d54094335b63b7be16fd0a79b
Publikováno v:
Пищевые системы, Vol 5, Iss 2, Pp 121-131 (2022)
Quality characteristics of spirit drinks based on fruit distillates are formed mainly due to the concentration and the ratio of aroma-forming volatile components, part of which is transferred to a product from the initial raw materials. Analysis of d
Externí odkaz:
https://doaj.org/article/aa97111e36e94ac98538e0be50b39338
Publikováno v:
Пищевые системы, Vol 5, Iss 1, Pp 4-9 (2022)
A distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary to stabilize the physicochemical composition and achieve certain flavor characteristics. Softened water is the second ingredient of the spirit drink blend in te
Externí odkaz:
https://doaj.org/article/2d1d5459f0ae42589cbedd1236a62984
Publikováno v:
Пищевые системы, Vol 4, Iss 2, Pp 89-96 (2021)
The distillation stage is a key step in distillate-based alcoholic beverage technology. The use of a new non-traditional type of raw materials to obtain distillates requires comprehensive research. The purpose of this work was to study the processes
Externí odkaz:
https://doaj.org/article/5e4bb26d110a4c4f887bf8be3872b764
Autor:
L. N. Krikunova, E. V. Dubinina
Publikováno v:
Пищевые системы, Vol 3, Iss 3, Pp 8-13 (2020)
The processes that take place upon saccharified wort obtaining from the returnable baking waste and its fermentation was the research subject of this work. The development of operational parameters at the stage of returnable baking waste preparation
Externí odkaz:
https://doaj.org/article/455f6052dbd14884885b45e9aa05477c
Publikováno v:
Пищевые системы, Vol 2, Iss 3, Pp 29-33 (2019)
The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw
Externí odkaz:
https://doaj.org/article/72198949e21b480fb250da98543c86bd
Publikováno v:
Food systems. 4:89-96
The distillation stage is a key step in distillate-based alcoholic beverage technology. The use of a new non-traditional type of raw materials to obtain distillates requires comprehensive research. The purpose of this work was to study the processes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7f39ca1821eaabd64c6e9559a713208
https://doi.org/10.21323/2618-9771-2020-4-2-89-96
https://doi.org/10.21323/2618-9771-2020-4-2-89-96
Autor:
E. V. Dubinina, L. N. Krikunova
Publikováno v:
Food systems. 3:8-13
The processes that take place upon saccharified wort obtaining from the returnable baking waste and its fermentation was the research subject of this work. The development of operational parameters at the stage of returnable baking waste preparation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54022c500c9a60e66fb1bb5876ad5618
https://doi.org/10.21323/2618-9771-2020-3-3-8-13
https://doi.org/10.21323/2618-9771-2020-3-3-8-13