Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ludmila N. Krikunova"'
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 2, Pp 326-334 (2023)
The range of high-quality alcoholic beverages could be expanded by unconventional raw materials, e.g., bakery waste. Any new technology requires optimization of operating parameters at each production stage. The sensory properties of an alcoholic dri
Externí odkaz:
https://doaj.org/article/4467a54170fc4aa693452f946f431274
Autor:
Ludmila N. Krikunova, Elena P. Meleshkina, Irina S. Vitol, Elena V. Dubinina, Olga N. Obodeeva
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 1, Pp 35-42 (2023)
Currently, there is an urgent need for domestic fermentation activators based on low-cost secondary raw materials. We aimed to study the effect of microbial enzyme preparations with different action on the hydrolysis of proteins and phytin of grain b
Externí odkaz:
https://doaj.org/article/6557fd74d2fd457c961bc82edda38dfe
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 4, Pp 694-705 (2022)
The quality of distillates depends on the biochemical composition of the raw material, the operating parameters of the wort production and fermentation, and the methods and modes of distillation. The active acidity of the medium (pH) can affect wort
Externí odkaz:
https://doaj.org/article/482d20b644b04670bdf41a9864cf7abe
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 1, Pp 123-132 (2022)
Grain bran is used mostly in animal farming and food industry. However, grain bran can also serve as an alternative source of nitrogenous substances in distillate technology. The present research objective was to study the complex of water-soluble ni
Externí odkaz:
https://doaj.org/article/3f45efbee61844cd9b25dbef80793e30
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 3, Pp 480-491 (2021)
Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was
Externí odkaz:
https://doaj.org/article/90192304c832484ab4bc24f7a854a064
Publikováno v:
Пищевые системы, Vol 1, Iss 1, Pp 24-34 (2018)
For the production of distillates from Jerusalem artichoke, the technical and economic advantages of using dried raw materials are substantiated in comparison with the processing of fresh tubers, consisting in stabilizing the biochemical composition
Externí odkaz:
https://doaj.org/article/64463ee0b19047aa947f752d63c3efb3
Publikováno v:
Food systems. 1:24-34
For the production of distillates from Jerusalem artichoke, the technical and economic advantages of using dried raw materials are substantiated in comparison with the processing of fresh tubers, consisting in stabilizing the biochemical composition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95c07aa1fedf90d469a6cc0d6a037129
https://doi.org/10.21323/2618-9771-2018-1-1-24-34
https://doi.org/10.21323/2618-9771-2018-1-1-24-34