Zobrazeno 1 - 8
of 8
pro vyhledávání: '"L. V. Gnetko"'
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 14-25 (2024)
The article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that pati
Externí odkaz:
https://doaj.org/article/5699f56378314c95b1753179835a8233
Publikováno v:
Новые технологии, Vol 19, Iss 1, Pp 35-41 (2023)
The article presents data on the study of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines.Red wines, due to the high content of phenolic substances in them, have P-v
Externí odkaz:
https://doaj.org/article/8f8986f0557f4b9da54ee232bf4357e0
Publikováno v:
Новые технологии, Vol 18, Iss 4, Pp 51-59 (2023)
One of the main requirements for young wines is preservation the qualities of the grapes, including the bright varietal aroma characteristic of essential oils concentrated in the grape skins. At the same time, in the formation of the aroma of wine, s
Externí odkaz:
https://doaj.org/article/2f29b00703294e5b829d04ac8e6e42c7
Publikováno v:
Новые технологии, Vol 17, Iss 4, Pp 33-41 (2021)
The article provides data on the investigation of the effect of enzymatic catalysis on the technological parameters of apple juice production. Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which co
Externí odkaz:
https://doaj.org/article/d843c8dfec5b4691a6665cc5a183de78
Publikováno v:
Новые технологии, Vol 16, Iss 6, Pp 20-27 (2021)
Production of functional products using local raw materials with a high content of biologically active substances is the main trend in the production of non-alcoholic beverages. In this regard, creation of a technological line that ensures not only t
Externí odkaz:
https://doaj.org/article/c82f5edc5e9d497ca8bba8ac63d85555
Publikováno v:
Новые технологии, Vol 0, Iss 3, Pp 9-19 (2020)
Biosynthetic abilities of yeast contribute to improving the composition of the aromatic complex of sparkling wines and its balance. Knowledge of the biosynthetic characteristics of certain races of yeast and careful selection of them make it possible
Externí odkaz:
https://doaj.org/article/afb71d14967d42ababb6153a27160987
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 29-37 (2019)
The aim of the research is the technological assessment and selection of highly effective preparations of active dry yeast for the production of white sparkling wines, based on a study of their influence on the physical and chemical indicators that f
Externí odkaz:
https://doaj.org/article/2fe4edd2593d448e856315007ef7ca60
Publikováno v:
Новые технологии, Vol 17, Iss 4, Pp 33-41 (2021)
The article provides data on the investigation of the effect of enzymatic catalysis on the technological parameters of apple juice production. Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbd21b9cf9af48b0d58cd5203c04b86e
https://newtechology.mkgtu.ru/jour/article/view/509
https://newtechology.mkgtu.ru/jour/article/view/509