Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Oleg Motovilov"'
Publikováno v:
Food Processing: Techniques and Technology. 53:13-24
Algae are a source of many biologically active compounds that can be used in food production to expand the range of functional products. For instance, sodium alginate possesses a complex of scientifically proven biologically active properties. In the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e761ab90dd83b357376427a401f8783
https://doi.org/10.21603/2074-9414-2023-1-2411
https://doi.org/10.21603/2074-9414-2023-1-2411
Publikováno v:
Food Processing: Techniques and Technology. 52:665-674
Cedar-pine nut kernels are tasty and nutritious, which makes them a popular raw material. This research featured the effect of mechano-acoustic treatment on the quality of a novel semi-finished product from Pinus sibirica kernels. The production tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba7583c5bcae8dac001524382fdf88e5
https://doi.org/10.21603/2074-9414-2022-4-2396
https://doi.org/10.21603/2074-9414-2022-4-2396
Publikováno v:
Food Processing: Techniques and Technology. 52:310-320
Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0150813144cb7da8837bb4675ab29fcd
https://doi.org/10.21603/2074-9414-2022-2-2365
https://doi.org/10.21603/2074-9414-2022-2-2365
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 2, Pp 209-219 (2021)
Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1244a1342314b1749d351093805ef7ae
http://fptt.ru/eng/?page=archive&jrn=61&article=1
http://fptt.ru/eng/?page=archive&jrn=61&article=1
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 4, Pp 660-669 (2020)
Introduction. According to the Federal State Statistics Service, the Siberian Federal district produced 8,464.06 tons of natural polyand monofloral honey in 2019. The share of the Altai region was 45.37%, Krasnoyarsk region – 7.8%, regions, Omsk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c177e773e8000a7700545499772ff9d3
http://fptt.ru/stories/archive/59/8.pdf
http://fptt.ru/stories/archive/59/8.pdf
Autor:
Oleg Motovilov, Nataliya Moiseeva
Publikováno v:
Food Industry. 5:44-49
The article presents the recipe for a smoked and baked Turkey meat product including meat from the poultry carcass breast part, horseradish, seasoning “Herbs for Poultry”, ground ginger. The research considers production technology of smoked and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5edff45f422f52519673a11d2973810e
https://doi.org/10.29141/2500-1922-2020-5-1-5
https://doi.org/10.29141/2500-1922-2020-5-1-5
Publikováno v:
Food Industry. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e633205114f710123a494f47088a6271
https://doi.org/10.29141/2500-1922-2021-6-4-8
https://doi.org/10.29141/2500-1922-2021-6-4-8
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 403:012021
The article presents the semi-finished product recipe for bakery products, the feature of which is the introduction of white flax seeds and wheat grains in their native form. The technology provides for the processing of plant materials in the form o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e409c402b409e330f90d5f297b63088f
https://doi.org/10.1088/1755-1315/403/1/012021
https://doi.org/10.1088/1755-1315/403/1/012021
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 403:012022
The study is devoted to the improvement of the technology of fruit flavored wines. The paper presents the results of the physicochemical composition study of apple, pear and honeysuckle juices obtained from the raw materials of the Siberian assortmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ed22ca08dea8146387869619c316c4f
https://doi.org/10.1088/1755-1315/403/1/012022
https://doi.org/10.1088/1755-1315/403/1/012022
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Dec2019, Vol. 403 Issue 1, p1-1, 1p