Výsledky vyhledávání - "O I Oleshkevich"

Modification of the carbohydrate component of ice cream and frozen desserts using glucose-galactose syrup

Autor: I K Kulikova, E I Volkova, T V Voblikova, O I Oleshkevich, M I Shramko, Ivan Evdokimov

Publikováno v: IOP Conference Series: Earth and Environmental Science. 613:012034

Functional and technological properties of glucose-galactose syrup as a substitute for sucrose in the technology of functional ice cream and milk desserts are studied. A comparative analysis of the effect of sucrose, fructose, galactose, and glucose-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4bd65e3e0d221abe1e09eeb92013ebf4
https://doi.org/10.1088/1755-1315/613/1/012034

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Karachay Ayran: From Domestic Technology to Industrial Production

Autor: I. K. Kulikova, S. E. Vinogradskaya, O. I. Oleshkevich, L. R. Alieva, Anna McElhatton

Publikováno v: Modernization of Traditional Food Processes and Products ISBN: 9781489976697

Karachay Ayran is a product of mixed fermentation that contains low levels of alcohol and carbon dioxide. Karachay Ayran has been reported to have antimicrobial, anticancer, and other health promoting properties.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1082ef015a637adee5f2051c32547161
https://doi.org/10.1007/978-1-4899-7671-0_6

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