Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Maxim A. Zakharov"'
Autor:
Irina N. Gribkova, Larisa N. Kharlamova, Elena M. Sevostianova, Irina V. Lazareva, Maxim A. Zakharov, Olga A. Borisenko
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 3, Pp 469-489 (2022)
Brewer's spent grain is a brewing industry waste product that contains various valuable biologically active substances. However, polymers can complicate their extraction. This article focuses on innovative extraction methods, including sustainable de
Externí odkaz:
https://doaj.org/article/69ed5d21a6124574a0c243127fb967f0
Autor:
Irina N. Gribkova, Mikhail N. Eliseev, Maxim A. Zakharov, Olga A. Kosareva, Varvara A. Zakharova
Publikováno v:
Foods and Raw Materials, Vol 10, Iss 2, Pp 318-328 (2022)
The present article introduces the problem of determining the general structure of beer as a complex system of related biomolecules. The objective was to establish the correlation of various quantities of organic compounds in beer formulation. The re
Externí odkaz:
https://doaj.org/article/8ff1941b513f4beebc55641a714ce198
Publikováno v:
Quantum Reports, Vol 3, Iss 4, Pp 724-730 (2021)
The dynamics of free and forced vibrations of a chain of particles are investigated in a harmonic model taking into account the retardation of interactions between atoms. It is found that the retardation of interactions between particles leads to the
Externí odkaz:
https://doaj.org/article/bb0aaca75b054ebaabbccda75ab92f79
Autor:
Konstantin V. Kobelev, Irina N. Gribkova, Larisa N. Kharlamova, Armen V. Danilyan, Maxim A. Zakharov, Irina V. Lazareva, Valery I. Kozlov, Olga A. Borisenko
Publikováno v:
Molecules, Vol 28, Iss 11, p 4553 (2023)
Background: This article is devoted to the study of the effect of electrochemically activated water (catholyte with pH 9.3) on organic compounds of the plant matrix of brewer’s spent grain in order to extract various compounds from it. Methods: Bre
Externí odkaz:
https://doaj.org/article/cefbb2e4f3c342d6bf119959a9cad0c4
Autor:
Marina V. Gernet, Irina N. Gribkova, Olga A. Borisenko, Maxim A. Zakharov, Varvara A. Zakharova
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 3, Pp 628-638 (2021)
Introduction. The research featured the effect of various hopping conditions on the content of polyphenolic compounds associated with the extraction and biotransformation of hop compounds. This mechanism is responsible for uncharacteristic beer flavo
Externí odkaz:
https://doaj.org/article/a7c5de68287e44b7997ed36492f8ccc6
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 2, Pp 263-270 (2020)
Brewer's spent grain is a brewing waste and contains a number of biologically active substances that not completely are extracted into malt wort during mashing, but are not use anywhere. The aim of the study was to obtain a comparative characteriz
Externí odkaz:
https://doaj.org/article/6cf5fed1037d4eb99c095475dc1479a4
Autor:
Irina N. Gribkova, Larisa N. Kharlamova, Irina V. Lazareva, Maxim A. Zakharov, Varvara A. Zakharova, Valery I. Kozlov
Publikováno v:
Molecules, Vol 27, Iss 3, p 740 (2022)
Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabi
Externí odkaz:
https://doaj.org/article/d92e03e057054ebe8c9c9bf5528043a3
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:
Biomolecules, Vol 12, Iss 1, p 24 (2021)
Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules
Externí odkaz:
https://doaj.org/article/2de36a8dcd3b4dfa9e53468579c2c77e
Publikováno v:
Acta Crystallographica Section E, Vol 64, Iss 2, Pp m373-m373 (2008)
In the title complex, [Cu(H2NCH2CH2NH2)3](CF3COO)2, the environment of the Cu atom is distorted octahedral, formed by six N atoms from three chelating ethane-1,2-diamine ligands. The Cu—N distances range from 2.050 (2) to 2.300 (2) Å. This complex
Externí odkaz:
https://doaj.org/article/b3c25ef41c554969ab85caffdd205291