Zobrazeno 1 - 10
of 131
pro vyhledávání: '"L. Stefanova"'
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 2, Pp 163-173 (2021)
The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins propert
Externí odkaz:
https://doaj.org/article/6656359d673142eab4c3031b35423c84
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 3, Pp 22-27 (2020)
The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied
Externí odkaz:
https://doaj.org/article/5104bf6490c14c70b16963476e41d36d
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 1, Pp 62-74 (2016)
Abstract The paper examines the problem of optimization of the fatty acid composition of lipids in poultry meat, which is widely used in nutrition. The omega-6 content is significantly higher than the omega-3 content in the composition of poultry mea
Externí odkaz:
https://doaj.org/article/42184fb15f114ac593f863e580804eeb
Publikováno v:
Научное мнение. :22-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7b76b467b9129b6bf3dd0cdedfd85c0
https://doi.org/10.25807/22224378_2022_1-2_22
https://doi.org/10.25807/22224378_2022_1-2_22
Publikováno v:
Meat Industry Journal. :28-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f093fd223c5dcee0f7f3a8095ea296a1
https://doi.org/10.37861/2618-8252-2021-10-28-33
https://doi.org/10.37861/2618-8252-2021-10-28-33
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1154:012066
This article presents an overview of materials on the nutritional value of functional foodstuffs in demand in the diet of a modern person, enriched with oil flax seeds and gymnosperm pumpkin pulp. The article presents the results of a study of the qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91b5e58899efda8a6ec8b2f3d5bb859a
https://doi.org/10.1088/1755-1315/1154/1/012066
https://doi.org/10.1088/1755-1315/1154/1/012066
Publikováno v:
“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c8df0422512840248ec5b14dca28078
https://doi.org/10.1063/5.0100304
https://doi.org/10.1063/5.0100304
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012040
Recently, oilseeds have been of interest to food producers. A positive effect they have on the human body has been known since ancient times. Modern research has discovered even more substances that have a favorable effect on the human body. Literary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e9bf6a683af84efcd5bfff385bb581c
https://doi.org/10.1088/1755-1315/1052/1/012040
https://doi.org/10.1088/1755-1315/1052/1/012040
Autor:
V L Borisova, I L Stefanova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1043:012036
The article provides functional properties' overview of vegetable raw materials – flax seeds. The studies' data on the determination of organoleptic parameters, the content and ratio of polyunsaturated fatty acids in samples enriched with flax seed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99db5d67d5a50b0817ac88bbc9d11a13
https://doi.org/10.1088/1755-1315/1043/1/012036
https://doi.org/10.1088/1755-1315/1043/1/012036
Publikováno v:
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::365a7b8cc5b39535972285958fbcf8b1
https://doi.org/10.1063/5.0069105
https://doi.org/10.1063/5.0069105