Výsledky vyhledávání - "N V Prisuhina"

The use of buckwheat in the production of fondant candies

Autor: E. V. Melnikova, L. G. Ermosh, N. V. Prisuhina

Publikováno v: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021).

This work proposes to use the buckwheat semi-finished product in the production of fondant candies to expand the assortment of this type of candies and increase the nutritional value of the analyzed product. A buckwheat semi- finished product, introd

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::043c44d73aa307b7a4d18f0a65985e11
https://doi.org/10.1063/5.0069363

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New types of biscuit products with improved amino acid composition

Autor: E. V. Melnikova, T. N. Safronova, L G Ermosh, N V Prisuhina

Publikováno v: IOP Conference Series: Earth and Environmental Science. 848:012023

This article presents the results of development of biscuits with new taste and improved amino acid composition. Soy and buckwheat flours were chosen as functional additives, as raw materials with a high protein content and a more perfect amino acid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e9bc0f7f81718eec019fc092a89e01b3
https://doi.org/10.1088/1755-1315/848/1/012023

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The use of oilseed cake for supplementation of bakery products

Autor: N V Prisuhina, E V Eremina, D A Koch, L G Ermosh

Publikováno v: IOP Conference Series: Earth and Environmental Science. 677:022090

The issue of rational use of secondary raw material resources as a waste-free production is important today. The possibility of using oilseed meal (rapeseeds and camelina seeds) in the production of bakery is discussed in the article. The researches

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::65fe64140d4bd410371f8b7d83c10cfc
https://doi.org/10.1088/1755-1315/677/2/022090

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Features of biotechnological processes of bread production enriched with inulin-containing raw materials

Autor: N. V. Prisuhina, L. G. Ermosh, T. N. Safronova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 421:022018

Bread takes a leading place in the diet of all socio-demographic groups of the population, therefore, it should have not only high taste, but also significant nutritional value. Vitamin B, starch, dietary fiber, and minerals are daily supplied with b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::820031aee5a7222a32888555b0596b20
https://doi.org/10.1088/1755-1315/421/2/022018

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Akademický článek

Use of vegetable raw materials in production of vegetable - berry purees with the set organoleptic, technological properties and nutrition value.

Autor: L G Ermosh, N V Prisuhina, O Ya Kolman

Publikováno v: IOP Conference Series: Earth & Environmental Science; Aug2019, Vol. 315 Issue 2, p1-1, 1p

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