Zobrazeno 1 - 8
of 8
pro vyhledávání: '"M V Manukovskaya"'
Autor:
S. R. Kozlova, A. V. Gorbunov, A. O. Torosyan, M. V. Manukovskaya, A. G. Kudryakova, I. P. Shchetilina
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 189-199 (2020)
The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiologic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e03a3d5a0291c3fec95fa280a6c21ae7
https://www.vestnik-vsuet.ru/vguit/article/view/2541
https://www.vestnik-vsuet.ru/vguit/article/view/2541
The use of ultrasonic extraction in the technology of functional drinks based on plant raw materials
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012114
The development of targeted drinks is a priority in the field of healthy eating. For their production, plant raw materials are actively used, containing a wide variety of biologically active substances. The presence of these ingredients helps to impr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceeffb4eb13d71b41964eb6b6d59cc42
https://doi.org/10.1088/1755-1315/845/1/012114
https://doi.org/10.1088/1755-1315/845/1/012114
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 200-204 (2017)
The article presents experimental results of determining physical and chemical parameters, antioxidant activity and macronutrient content in the obtained extracts prepared from fresh and previously frozen cranberries, using the method of ultrasonic e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aef15fbbd551ce430ccfe64672a24b14
https://doi.org/10.20914/2310-1202-2017-1-200-204
https://doi.org/10.20914/2310-1202-2017-1-200-204
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:072036
The technology of drinks production makes it possible to create a variety of tastes and use various natural foundations. Expanding the assortment of “wholesome” and “functional” drinks reveals possibilities for controlling the process of biol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dddaca7fce523a33c1b2b171bddaed45
https://doi.org/10.1088/1755-1315/640/7/072036
https://doi.org/10.1088/1755-1315/640/7/072036
Autor:
E A Klimova, V V Pushkar, N A Galochkina, Y P Dombrovskaya, M V Manukovskaya, A A Derkanosova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022044
Unwanted microflora in bread causes a disease called “potato disease”, as a result of which bakery products mold prematurely. The causative agents of this process are the spore-forming bacteria Bac.mesentericus and Bac.subtilis. A method for prev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9ada4fa2d5c443e964ede569cc47918
https://doi.org/10.1088/1755-1315/640/2/022044
https://doi.org/10.1088/1755-1315/640/2/022044
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 2, Pp 162-169 (2016)
The article presents the results of experimental determination of physical-and chemical parameters, the amount of anthocyanins, the definition of color and organoleptic characteristics of the beverage prepared with ultrasonic extraction method in com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cfdfaeac305f776d901e44aafe3d9b8
https://www.vestnik-vsuet.ru/vguit/article/view/912
https://www.vestnik-vsuet.ru/vguit/article/view/912
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 4, Pp 98-103 (2016)
Experimental results of antioxidant activity of berry liqueurs prepared by the method of ultrasonic extraction in comparison with liqueurs, obtained by the traditional method are presented in the article. Blackberries and cranberries, characterized b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::1be12ca7b8067391c83d4e49de75dbc5
https://www.vestnik-vsuet.ru/vguit/article/view/810
https://www.vestnik-vsuet.ru/vguit/article/view/810
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 157-160 (2015)
Summary. An important task is the use of catering in the preparation of food products of new types of raw materials, which can solve the problem of nutrition. One way to improve the quality and range of flour culinary products is the use of technolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::f6cd74b0e01d33644a3b15cbb802c029
https://www.vestnik-vsuet.ru/vguit/article/view/642
https://www.vestnik-vsuet.ru/vguit/article/view/642