Zobrazeno 1 - 10
of 10
pro vyhledávání: '"N. V. Labutina"'
Autor:
S E Terentev, N V Labutina, A E Kovaleva, S V Mirolubova, Y A Tryabas, V L Abramov, N K Vasilieva, A M Belyaev
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1045:012112
The paper presents the results of a study related to the use of grain products and technological chains, which makes it possible to identify the process of creating a product. The study analyzes the distinguishing features of traditional and modern t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dba20b87e41416748516afe7e481db14
https://doi.org/10.1088/1755-1315/1045/1/012112
https://doi.org/10.1088/1755-1315/1045/1/012112
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1045:012098
As part of the study, the formulations of various types of bakery products, which are based on flax, sunflower, sesame and mustard seeds, are considered. In the study, the physico-chemical composition of the seeds was carried out and the main nutriti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92975ad3b10bb30348004b113951d1c3
https://doi.org/10.1088/1755-1315/1045/1/012098
https://doi.org/10.1088/1755-1315/1045/1/012098
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1045:012020
The study studies the rheological properties of bakery products, which depend on technological and technical properties, but pay special attention to the grain composition. The process of creating bakery products and its further use makes it possible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3f89a68aa76ab9477ee5dde1bf7e59a
https://doi.org/10.1088/1755-1315/1045/1/012020
https://doi.org/10.1088/1755-1315/1045/1/012020
Autor:
S E Terentyev, N V Labutina
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 979:012025
The article provides an in-depth study of one of the most promising areas in modern bakery - the production of bread and bakery products from frozen semi-finished products. The authors highlight the retrospective aspect of the problem, note the pecul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::450de4af206b973ce371f11bc9b08fff
https://doi.org/10.1088/1755-1315/979/1/012025
https://doi.org/10.1088/1755-1315/979/1/012025
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012106
To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf224f238d5f9119822f5e101b422334
https://doi.org/10.1088/1755-1315/845/1/012106
https://doi.org/10.1088/1755-1315/845/1/012106
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012113
Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acb92ff1caba24935996196901a12ea9
https://doi.org/10.1088/1755-1315/845/1/012113
https://doi.org/10.1088/1755-1315/845/1/012113
Autor:
N V Labutina, G V Balandin, A E Kozlovskaya, О A Suvorov, Volozhaninova S. Yu., V Frolova Yu., E N Fokina
Publikováno v:
Foods and Raw Materials, Vol 5, Iss 1, Pp 100-107 (2017)
Due to the growing problem of decrease in the quality and biological safety of food raw materials and the food obtained from it, the increase in the measures for grain improvement as one of the main vegetable resources of food productions is a necess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30c78ee685227ada3527fb6fd0f605a9
http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=11
http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=11
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022035
Technology for producing composite triticale-hemp flour was designed. Cannabis seeds are of high nutritional value: they contain essential fatty amino acids (EFAs), vitamins A, D, E and group B, trace elements (calcium, iron, sodium), and dietary fib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce272ef9410f2ebbb5bcb4524ec577ac
https://doi.org/10.1088/1755-1315/640/2/022035
https://doi.org/10.1088/1755-1315/640/2/022035
Autor:
O. V. Kraineva, Yu. I. Sidorenko, G. V. Balandin, O. A. Suvorov, L. N. Shaburova, N. V. Labutina, D. O. Podkopaev
Publikováno v:
Nanotechnologies in Russia. 9:93-97
Methods for evaluating the bactericidal and fungicidal activity of silver nanoparticles have been developed using solid culture media. Different cultures of microorganisms responsible for food spoilage have been used to evaluate the efficiency of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9baf1bf4b45943e90a6fd0286ff11367
https://doi.org/10.1134/s1995078014010121
https://doi.org/10.1134/s1995078014010121
Autor:
N. V. Labutina, I. I. Sidorenko
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 4, Pp 115-117 (2014)
Summary. The article discusses and analyzes the issues of school nutrition in order to improve its quality in educational institutions on the basis of modern technology of new products increased nutritional value. Balanced diet - an important factor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::da8ecce0ef1d598b549e1933fe918b15
https://www.vestnik-vsuet.ru/vguit/article/view/385
https://www.vestnik-vsuet.ru/vguit/article/view/385