Zobrazeno 1 - 9
of 9
pro vyhledávání: '"N. V. Linovskaya"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 47-53 (2021)
During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cfa2f86eda5a62f3339ff556c904d67
https://doi.org/10.20914/2310-1202-2020-4-47-53
https://doi.org/10.20914/2310-1202-2020-4-47-53
Autor:
N. V. Linovskaya, E. V. Mazukabzova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 113-121 (2021)
The composition of milk chocolate is unbalanced, it has high energy value, contains a lot of added sugar with low protein content. The paper studies and substantiates the criteria for the production of milk chocolate with non-traditional protein-cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8399c18621c9f658ee1fc8692427155
https://doi.org/10.20914/2310-1202-2020-4-113-121
https://doi.org/10.20914/2310-1202-2020-4-113-121
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 24-29 (2021)
Storage problems for various types of confectionery products are associated with the physical state of the contained water and its migration processes. This work is aimed at predicting the storage capacity and increasing the shelf life of various gro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e41b0da30d9998a7e87679706112ab3f
https://www.vestnik-vsuet.ru/vguit/article/view/2589
https://www.vestnik-vsuet.ru/vguit/article/view/2589
Publikováno v:
Vestnik MGTU, Vol 23, Iss 3, Pp 205-213 (2020)
Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins defi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d52bd4818f801905587784559219eb4b
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2067
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2067
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 81, Iss 3, Pp 151-157 (2019)
Chocolate glaze consists mainly of sugar (50%) and fat (35%) and is a high-calorie semi-finished product with a high content of simple carbohydrates. The standard for glaze provides the possibility of producing chocolate glaze with fruit and vegetabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b59645d8ee01156260e1da82515c0f31
https://www.vestnik-vsuet.ru/vguit/article/view/2332
https://www.vestnik-vsuet.ru/vguit/article/view/2332
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 4, Pp 213-218 (2019)
Production of chocolate products with high quality indicators is one of the most important tasks of the confectionery industry. Products of processing of cocoa beans are the main ingredients of chocolate products and a comprehensive assessment of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45e524f66169088367e9c9f9ee0c45dd
https://www.vestnik-vsuet.ru/vguit/article/view/1993
https://www.vestnik-vsuet.ru/vguit/article/view/1993
Publikováno v:
Vestnik MGTU, Vol 22, Iss 3, Pp 404-412 (2019)
Glazed confectionery products are in great demand among consumers. The chocolate glaze is a high-calorie confectionery semi-finished products consisting of sugar, fat and cocoa. The quality of the chocolate glaze depends on the characteristics of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0f5eb02dc8d76d3ecc09312543ae35d
https://doi.org/10.21443/1560-9278-2019-22-3-404-412
https://doi.org/10.21443/1560-9278-2019-22-3-404-412
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 481-487 (2018)
Bitter, milk and white chocolate differ in terms of identification, including the content of the total dry residue of cocoa and the mass fraction of fat. The mass fraction of fat is regulated by state standards and is an important indicator of the qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::397728527409a475f0c8d129fbd40d28
https://doi.org/10.21443/1560-9278-2018-21-3-481-487
https://doi.org/10.21443/1560-9278-2018-21-3-481-487