Zobrazeno 1 - 10
of 11
pro vyhledávání: '"N. P. Zatsepilina"'
Publikováno v:
Lizing (Leasing). :77-80
The article discusses the methods of critical control points based on the principles of HACCP at different stages of the technological process for the production of curd products for gerodietetic nutrition. At each technological stage, an assessment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee7754fa77fa3e7a65523692425055d2
https://doi.org/10.33920/vne-03-2108-09
https://doi.org/10.33920/vne-03-2108-09
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 1, Pp 204-210 (2021)
The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a84e9a3a624c83f24033ea861d4f4c00
https://www.vestnik-vsuet.ru/vguit/article/view/2670
https://www.vestnik-vsuet.ru/vguit/article/view/2670
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 2, Pp 51-57 (2018)
Calculation of the parameters of studied systems heat treatment (the process duration, temperature distribution inside the product and in its mass change) is complicated both by external and internal moisture transfer. In this regard, a strict mathem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d1e55513ea2177caedbbca04c08ebf9
https://www.vestnik-vsuet.ru/vguit/article/view/1751
https://www.vestnik-vsuet.ru/vguit/article/view/1751
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012038
Currently, there is great interest in the field of nutrition - colostrum (colostrum), which has extensive protective factors that allow the use of colostrum not only for newborn calves, but also for deterministic groups of the population - children,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac1043cbf338e9b5de542424b72405a
https://doi.org/10.1088/1755-1315/848/1/012038
https://doi.org/10.1088/1755-1315/848/1/012038
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 839:032018
The current priority trend in the food-processing industry is the use of non-traditional biologically active plant raw materials. In this regard, the potential application of stevia syrup and a dry pumpkin-based vegetable complex in the design of an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53d5426b073f3ba2615d8c0ad077fa45
https://doi.org/10.1088/1755-1315/839/3/032018
https://doi.org/10.1088/1755-1315/839/3/032018
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:032048
Nowadays, one of the priorities of the food industry development is the use of non-traditional biologically active raw materials of vegetable and animal origin. Colostrum is a natural concentrate of immunoactive and bio-stimulatory factors and nutrie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f60262e904d7010daeab1b94cb800cce
https://doi.org/10.1088/1755-1315/640/3/032048
https://doi.org/10.1088/1755-1315/640/3/032048
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 4, Pp 104-108 (2016)
The article discusses the development of whipped bakery products enriched with dietary fiber, minerals, vitamins retinol, tocopherol, group, polyunsaturated fatty acids through the use of rye and wheat bran and flour of wholegrain wheat. The main raw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::b119f5c0639505795fd926104d68637f
https://www.vestnik-vsuet.ru/vguit/article/view/811
https://www.vestnik-vsuet.ru/vguit/article/view/811
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 122-126 (2015)
Summary. On structure of "whipped" bread and dough is influenced by many factors, one of which is a dispersion of particles of flour. In this regard, was determined to investigate the structure formation processes of bread depending on the dispersity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::82027d86c4d6ada4dab4173d7fac4ad3
https://www.vestnik-vsuet.ru/vguit/article/view/619
https://www.vestnik-vsuet.ru/vguit/article/view/619
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 132-135 (2015)
Summary. Structure formation "whipped" dough and bread depends on prescription ingredients entering into its composition. In order to create a technology "whipped" bread for school meals, determined to investigate the influence of recipe components o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::e4a8953682d47178b061c8552798a6e0
https://www.vestnik-vsuet.ru/vguit/article/view/621
https://www.vestnik-vsuet.ru/vguit/article/view/621
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 93-98 (2014)
Analysis of the current state of school meals, determination of ways of optimization for food, biological values and balanced school meals relevant age-related physiological needs. The greatest contribution to the optimization of school meals can mak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::7dbf2659f35bfd5917a80b80880798b6
https://www.vestnik-vsuet.ru/vguit/article/view/400
https://www.vestnik-vsuet.ru/vguit/article/view/400