Zobrazeno 1 - 10
of 16
pro vyhledávání: '"O V Perfilova"'
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 134-143 (2024)
The article discusses the possibility of using such plant raw materials as pumpkin varieties of Michurinskaya, Krasnaya Malyshka and hybrid Azhur medoviy F1, calendula flower powder, corn flour when designing new types of multicomponent chips ensurin
Externí odkaz:
https://doaj.org/article/1bc0b3714408440b87269d3c4efcfb69
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 68-77 (2023)
The production of multicomponent chips is currently relevant, since the combination in the formulation of various plant ingredients rich in physiologically active substances can ensure that the finished product contains a complex of functional compon
Externí odkaz:
https://doaj.org/article/122d981b5bb64a74be3e8a239347edef
Autor:
O. V. Perfilova
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 141-148 (2019)
The use of vegetable oils in bread technology helps to improve quality indicators of bakery products, while the use of corn germ oil can have great prospects, since the nutritional value of this oil is characterized by a high content of vitamin E - a
Externí odkaz:
https://doaj.org/article/d119580f3ba2470aa1429d37e1275918
Autor:
O. V. Perfilova, G. O. Magomedov
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 132-140 (2019)
In canning industry blanching is mainly used for pretreatment of plant raw materials; it consists in treating the product with steam or water with a temperature of 80 to 100°C, while the duration of heating is from 5 to 15 minutes. However, when bla
Externí odkaz:
https://doaj.org/article/fb90bf6728f44dd6b4f64e264ffc96dc
Autor:
O. V. Perfilova
Publikováno v:
Новые технологии, Vol 0, Iss 4, Pp 65-71 (2017)
Задача современной технологии производства соков прямого отжима, в т.ч. яблочного, заключается в наиболее полном использовании ценных н
Externí odkaz:
https://doaj.org/article/6311d13f915b42c49a54db19f61e1dfd
Publikováno v:
Rossijskij Vestnik Perinatologii i Pediatrii, Vol 66, Iss 3, Pp 40-45 (2021)
Objectives: To study the potential of the bioimpedance method for nutritional status assessment in children with cerebral palsy.Material and methods. There were examined 89 children with cerebral palsy (average age: 10,24 years±3,6 years). Such anth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab69db14f4c561f7f64dd2ce9ed2bab6
https://doi.org/10.21508/1027-4065-2021-66-3-40-45
https://doi.org/10.21508/1027-4065-2021-66-3-40-45
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1112:012052
A technological solution has been developed for processing broccoli using microwave heating, which provides an increase in the antioxidant value of the finished puree in comparison with puree from fresh and blanched cabbage, respectively, by 2.0 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1335888be49315700bf2bf6174a039b4
https://doi.org/10.1088/1755-1315/1112/1/012052
https://doi.org/10.1088/1755-1315/1112/1/012052
Autor:
O. V. Perfilova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 144-148 (2019)
In modern food industry in the innovative technologies development are frequently used physical methods for processing raw materials and food products. However, an analysis of the literature has shown that the mechanisms of the microwave and infrared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46aa99bc9cb82bba750e90c1d613ccf4
https://doi.org/10.20914/2310-1202-2019-1-144-148
https://doi.org/10.20914/2310-1202-2019-1-144-148
Autor:
O. V. Perfilova, G. O. Magomedov
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 72-76 (2019)
In the horticultural industry, upon main products obtaining, the formation of the following secondary raw materials and production wastes: pulping,bagasse, tomato seeds, fruit seeds, vegetable peelings, etc. is concomitant. At the same time, the amou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebbd0e6293be565042cc996756af380d
https://www.vestnik-vsuet.ru/vguit/article/view/2112
https://www.vestnik-vsuet.ru/vguit/article/view/2112
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012091
Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42ea0031e993e75714e8e8dce7afd3ac
https://doi.org/10.1088/1755-1315/845/1/012091
https://doi.org/10.1088/1755-1315/845/1/012091