Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Liudmila Nilova"'
Autor:
Julia Bazarnova, Liudmila Nilova, Elena Trukhina, Maya Bernavskaya, Yulia Smyatskaya, Tugba Aktar
Publikováno v:
Foods, Vol 10, Iss 12, p 3018 (2021)
This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry
Externí odkaz:
https://doaj.org/article/588695edd68a460f9f90f7bd23104673
Publikováno v:
THE INTERNATIONAL SCIENTIFIC JOURNAL. 6:60-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::286f7f2a2203ababcf9ca23685859834
https://doi.org/10.34286/1995-4638-2019-69-6-60-65
https://doi.org/10.34286/1995-4638-2019-69-6-60-65
Publikováno v:
THE INTERNATIONAL SCIENTIFIC JOURNAL. 5:32-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc8dd072ee5f3440d21d77c0b488bae2
https://doi.org/10.34286/1995-4638-2019-68-5-32-37
https://doi.org/10.34286/1995-4638-2019-68-5-32-37
Publikováno v:
E3S Web of Conferences, Vol 258, p 12014 (2021)
The market for jelly products based on natural raw materials is promising and is constantly expanding. For the production of gelatin jellies based on extracts from berry press residues, microwave technology was used, which made it possible to exclude
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee929b5dcae74b0574e26b5e4518745c
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/34/e3sconf_uesf2021_12014.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/34/e3sconf_uesf2021_12014.pdf
Publikováno v:
Proceedings of the International Scientific Conference - Digital Transformation on Manufacturing, Infrastructure and Service.
Modern data processing platforms make it possible to design food products with specified properties, taking into account the multifactorial nature of the process. One of the trends in food science and technology today is the production of food produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72cd951e5b76e56b6e9dceb9fa0e26d4
https://doi.org/10.1145/3446434.3446559
https://doi.org/10.1145/3446434.3446559
Publikováno v:
Proceedings of the International Scientific Conference - Digital Transformation on Manufacturing, Infrastructure and Service.
In the production of juices from berries, a large amount of pomace is formed. The article is devoted to the optimization of the conditions for the production of aqueous extracts with antioxidant properties from pomace (waste from juice production) un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f075596e48e89ef06b441599bfa90706
https://doi.org/10.1145/3446434.3446501
https://doi.org/10.1145/3446434.3446501
Autor:
Liudmila Nilova, Svetlana Malyutenkova
Publikováno v:
E3S Web of Conferences, Vol 164, p 09012 (2020)
In order to promote functional foods, the consumer should be informed about the health benefits that can be done through e-commerce. A survey of consumers living in St. Petersburg showed that only 18% of respondents carry out the order of food produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::361aa39dc414dd8bb9f9f4072df719e9
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/24/e3sconf_tpacee2020_09012.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/24/e3sconf_tpacee2020_09012.pdf
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 1, Pp 151-156 (2018)
The article presents results of studies of the mineral composition of wild berries and their constituent parts (peel, pulp). Blueberries, bilberries, cranberries and lingonberries were picked out on the territory of the Vyborg district of the Leningr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec52c62bb8c29a4cf7a3be1fa147a04e
https://www.vestnik-vsuet.ru/vguit/article/view/1673
https://www.vestnik-vsuet.ru/vguit/article/view/1673
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 940:012083
The article considers the possibilities of using infrared (IR) photography to control thermophysical processes in the production of jelly products in order to preserve their antioxidant properties. Jelly products were made on the basis of extracts of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0c0531c8915ac5ba8650a0d3760e1d5
https://doi.org/10.1088/1757-899x/940/1/012083
https://doi.org/10.1088/1757-899x/940/1/012083
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 940:012078
The article considers the possibility of controlling the quality of vegetable oil by electrophysical methods. In model experiments, refined sunflower oil sold in retail was selected as objects of research. During model studies, samples of vegetable o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cac196ec728c1ed2630835479c4f2ce
https://doi.org/10.1088/1757-899x/940/1/012078
https://doi.org/10.1088/1757-899x/940/1/012078