Zobrazeno 1 - 7
of 7
pro vyhledávání: '"N V, Rudometova"'
Autor:
N. V. Rudometova, I. S. Kim
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 4, Pp 23-28 (2020)
In Russia, in the production of meat and sausage products, the food colour, named as Red rice, is use. Red rice is obtain by the cultivation the strains of the Monascus fungus on various carbohydrate substrates, for example rice. That Red rice may co
Externí odkaz:
https://doaj.org/article/6c53014ebebf406591327fe81a48c14b
Publikováno v:
Standartnye Obrazcy, Vol 0, Iss 3, Pp 12-20 (2017)
Actuality of the research. Development of standard samples (SS) of food colour content continues to be relevant to enhance safety and quality of food products, additives and other micro-ingredients as well as to deal with import substitution. Work ob
Externí odkaz:
https://doaj.org/article/1ef1287ae58143bda885c2dc10f3aae1
Autor:
I. S. Kim, N. V. Rudometova
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 5, Iss 4, Pp 23-28 (2020)
In Russia, in the production of meat and sausage products, the food colour, named as Red rice, is use. Red rice is obtain by the cultivation the strains of the Monascus fungus on various carbohydrate substrates, for example rice. That Red rice may co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::459497588871a2911baf635f7cd0a17a
https://www.meatjournal.ru/jour/article/view/151
https://www.meatjournal.ru/jour/article/view/151
Publikováno v:
Russian Journal of Applied Chemistry. 83:695-699
Organocuprate reagents were used for introducing bornane (1,7,7-trimethylbicyclo[2.2.1]heptane) moiety into the carbon skeleton of α,β-unsaturated carbonyl compounds. Prospects for use of the products obtained as fragrant substances were assessed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3cbfaaacce4b274650ce9fad47143f9
https://doi.org/10.1134/s1070427210040221
https://doi.org/10.1134/s1070427210040221
Publikováno v:
Journal of Analytical Chemistry. 58:677-684
Results of a determination of vanillin and its homologue, ethylvanillin (vanillal), in food flavorings by thin-layer chromatography are presented. A mixture of hexane and ethyl acetate with a volume ratio 9 : 1–8 : 2 is preferable as an eluent for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::942978ea1c17e16b97bff0571d6fce82
https://doi.org/10.1023/a:1024764205281
https://doi.org/10.1023/a:1024764205281
Publikováno v:
Prikladnaia biokhimiia i mikrobiologiia. 28(5)
The isothermic adsorption of microbial and animal enzymes on carboxyl and sulpha-cation exchange resins was studied. The adsorption isotherms are curves with a maximum. The adsorption of alpha-amylase was studied in the presence of organic solvents.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2ddbb062b2b70c794ab2a9bd170c9a62
https://pubmed.ncbi.nlm.nih.gov/1475264
https://pubmed.ncbi.nlm.nih.gov/1475264
Publikováno v:
Scopus-Elsevier
The efficiency of capillary electrophoresis was demonstrated in determining food dyes in alcoholic beverages. The relative standard deviation was below 10% in the dye concentration range between 5 and 200 mg/L.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1103e33d3c60c45835d9715a78eb88bb
http://www.scopus.com/inward/record.url?eid=2-s2.0-1542428326&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-1542428326&partnerID=MN8TOARS
