Zobrazeno 1 - 10
of 25
pro vyhledávání: '"O. S. Rudenko"'
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 342-349 (2023)
Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products
Externí odkaz:
https://doaj.org/article/4d08d909e5d74f10b2912e9dfe7ef38c
Publikováno v:
Пищевые системы, Vol 5, Iss 1, Pp 64-69 (2022)
In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe c
Externí odkaz:
https://doaj.org/article/5b535f57db8e4fd6bc042239550fe90b
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 172-179 (2021)
The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The
Externí odkaz:
https://doaj.org/article/9816861a38734462bc192cde7a456503
Publikováno v:
Пищевые системы, Vol 4, Iss 2, Pp 111-116 (2021)
Nowadays, the problem of food safety and quality assurance throughout the product life cycle is topical in the whole world. According to the WHO data, foodborne diseases linked with consumption of unsafe food, including diseases caused by microbial p
Externí odkaz:
https://doaj.org/article/0461fa0b9abc4859a6f4e532ba191281
Publikováno v:
Food systems. 4:111-116
Nowadays, the problem of food safety and quality assurance throughout the product life cycle is topical in the whole world. According to the WHO data, foodborne diseases linked with consumption of unsafe food, including diseases caused by microbial p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46a5c425408dfc132bfd4c130044074d
https://doi.org/10.21323/2618-9771-2020-4-2-111-116
https://doi.org/10.21323/2618-9771-2020-4-2-111-116
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
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 163-168 (2021)
One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abca6757bc86b6f047e9da38925fec98
https://www.vestnik-vsuet.ru/vguit/article/view/2640
https://www.vestnik-vsuet.ru/vguit/article/view/2640
Publikováno v:
Achievements of Science and Technology in Agro-Industrial Complex. 35:78-82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34191e1bf0b21a6a27086ee5a3a8be76
https://doi.org/10.53859/02352451_2021_35_10_78
https://doi.org/10.53859/02352451_2021_35_10_78
Autor:
M. A. Pesterev, M. A. Taleisnik, L. M. Aksenova, A. N. Petrov, O. S. Rudenko, N. B. Kondratiev, L. K. Patsyuk
Publikováno v:
Achievements of Science and Technology in Agro-Industrial Complex. 35:59-63
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3eeefa0bab6ff87fb6d32d9c54bbc09
https://doi.org/10.53859/02352451_2021_35_11_59
https://doi.org/10.53859/02352451_2021_35_11_59
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 107-115 (2020)
Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75c91dc88acd46e512bf056bacb1768e
https://www.vestnik-vsuet.ru/vguit/article/view/2534
https://www.vestnik-vsuet.ru/vguit/article/view/2534