Výsledky vyhledávání - "O. I. Dolmatova"

Study of the rheological properties of a kefir product

Autor: O. I. Dolmatova, A. V. Krasnozhenova

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 3, Pp 73-77 (2021)

Kefir is the leading consumer product among the group of fermented milk drinks. Kefir products are no exception. Fermented milk products contain amino acids, lactic acid bacteria, vitamins, macro- and microelements. The digestibility of fermented mil

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::ee36014fa29681158ef98b0426c41c4d
https://www.vestnik-vsuet.ru/vguit/article/view/2812

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Study of the rheological properties of a structured milk-containing product

Autor: O. I. Dolmatova

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 3, Pp 168-173 (2021)

The analysis of plant materials growing on the territory of the Voronezh region has been carried out. An increased mass fraction of pectin in currants, viburnum, gooseberries, apples, thorns, rhubarb has been established. These berries, fruits and ve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::37c09c072ec6299c48093340bdff2a50
https://www.vestnik-vsuet.ru/vguit/article/view/2823

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Functional sour cream product

Autor: O. I. Dolmatova, M. I. Mashkova

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 2, Pp 175-179 (2021)

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms of production. Despite the current economic situation, sour cream production increased by 3.4% compared to the previous year. The lack of raw milk, as wel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa8400b94bfa505758b5ebb7605b56ec
https://doi.org/10.20914/2310-1202-2021-2-175-179

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Dessert butter

Autor: O. I. Dolmatova, A. A. Rogova

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 2, Pp 148-153 (2021)

Butter is a leading consumer choice. This is facilitated by its attractive composition and taste, good digestibility, as well as compatibility with almost all food products. However, butter is not recommended by nutritionists for older people due to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc4efa260cb9ff8f0d26139ad9d09af1
https://www.vestnik-vsuet.ru/vguit/article/view/2800

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The study of the quality of butter with flavoring components

Autor: O. I. Dolmatova, K. A. Panchenkova

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 215-220 (2020)

The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d3f5db9a834f73354e17b93737a2267
https://www.vestnik-vsuet.ru/vguit/article/view/2505

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Healthy milk snack

Autor: O. I. Dolmatova, T. E. Chernysheva

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 88-93 (2020)

Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f12ade5ac02a12e5e7d3378f9cc54319
https://doi.org/10.20914/2310-1202-2020-2-88-93

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Milk-containing product with milk fat replacer, manufactured using sour cream technology with an extended shelf life

Autor: O. I. Dolmatova, V. S. Lemesheva, L. A. Zadneprovskaya

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 110-116 (2020)

The authors proposed a milk-containing product with a substitute for milk fat, produced according to the technology of sour cream using a protective culture in order to prolong the shelf life. The use of protective starter cultures does not require a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::566a97bb768c44e9d115d8d2716ca618
https://doi.org/10.20914/2310-1202-2020-1-110-116

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The study of the properties of sweet cream butter with flavoring components

Autor: O. I. Dolmatova, A. S. Sharshov

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 3, Pp 220-223 (2018)

The technology of sweet-sour dessert oil with maple syrup has been developed. It is of scientific interest to study its quality indices when stored. The organoleptic characteristics of the butter of the sweetener with flavor components were determine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::074fb2b7e5cc2d53697f15065f79fa1a
https://doi.org/10.20914/2310-1202-2018-3-220-223

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Technology of sweet cream butter with flavoring components

Autor: A. S. Sharshov, O. I. Dolmatova

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 3, Pp 224-227 (2018)

The authors suggested the use of maple syrup as a flavor component in the production of sweet dessert oil of a dessert type. Maple syrup is a sweet syrup made from juice of a tree of sugar maple, red maple, black maple or horseradish maple. Has found

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0be29e7e5531956e547d2501a065f537
https://www.vestnik-vsuet.ru/vguit/article/view/1884

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Study of quality indicators of fermented dairy foods

Autor: G. M. Smolsky, O. I. Dolmatova, D. V. Klyuchnikova, E. A. Pozhidaeva, N. N. Lobacheva

Publikováno v: IOP Conference Series: Earth and Environmental Science. 848:012031

Samples of kefir products with a vegetable component addition were developed in the work. The rheological properties of the products were also studied in this paper. The strongest bond with the clot was determined in the samples with the vegetable co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aca86a378c070442ca6288782c8ec84c
https://doi.org/10.1088/1755-1315/848/1/012031

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