Zobrazeno 1 - 6
of 6
pro vyhledávání: '"N. B. Kondratiev"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 163-168 (2021)
One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abca6757bc86b6f047e9da38925fec98
https://www.vestnik-vsuet.ru/vguit/article/view/2640
https://www.vestnik-vsuet.ru/vguit/article/view/2640
Autor:
M. A. Pesterev, M. A. Taleisnik, L. M. Aksenova, A. N. Petrov, O. S. Rudenko, N. B. Kondratiev, L. K. Patsyuk
Publikováno v:
Achievements of Science and Technology in Agro-Industrial Complex. 35:59-63
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3eeefa0bab6ff87fb6d32d9c54bbc09
https://doi.org/10.53859/02352451_2021_35_11_59
https://doi.org/10.53859/02352451_2021_35_11_59
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 146-153 (2020)
The actual content of organic acids and macronutrients in the samples of purees made of strawberries, black currants, blackberries, cranberries, pears, cherries, apricots was determined in the work. The average value of malic acid mass fraction in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f333a58e13824dee6cb6ef7ab209cae4
https://www.vestnik-vsuet.ru/vguit/article/view/2538
https://www.vestnik-vsuet.ru/vguit/article/view/2538
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 4, Pp 62-70 (2020)
Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7c7d8ec74e8629775f9d86847ddcb1e
https://doi.org/10.20914/2310-1202-2019-4-62-70
https://doi.org/10.20914/2310-1202-2019-4-62-70
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 2, Pp 165-174 (2018)
The problem of adequate and wholesome food is one of the most discussed in the world in the conditions of the deteriorating environmental situation, which entails a decrease in the level of health of the population. Significantly increases the need f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::177d910c2ffac4e4c412581cb341935d
https://www.vestnik-vsuet.ru/vguit/article/view/1742
https://www.vestnik-vsuet.ru/vguit/article/view/1742
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:052030
This work is aimed at solving the problems of controlling the structural-mechanical, rheological, organoleptic properties of jelly-like confectionery by changing the chemical composition of gel-forming raw materials. The manufacture of jelly marmalad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cbfe338791bd3e09e50db4c99f5f901
https://doi.org/10.1088/1755-1315/640/5/052030
https://doi.org/10.1088/1755-1315/640/5/052030