Zobrazeno 1 - 4
of 4
pro vyhledávání: '"P V Skripin"'
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 965:012039
The authors conducted studies to assess the quality and calculation of biological value of the developed curd product. Estimation of organoleptic parameters was carried out with use of tasting scale of curd and curd products estimation, on the basis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bcd8fe1e43c5a4ff5281b1f371ccad8
https://doi.org/10.1088/1755-1315/965/1/012039
https://doi.org/10.1088/1755-1315/965/1/012039
Autor:
V V Kryuchkova, I F Gorlov, M I Slozhenkina, N I Mosolova, N V Lomonova, S N Belik, P V Skripin
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 965:012042
The authors studied the composition and properties of sesame seeds and whey proteins. It was found that they have medicinal properties, high nutritional and biological value, contain a complex of essential minerals and vitamins necessary for the norm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6d8ae35f1238609a03bf2204272b0f2
https://doi.org/10.1088/1755-1315/965/1/012042
https://doi.org/10.1088/1755-1315/965/1/012042
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032072
The use of additives of plant origin can increase the nutritional and biological value, improve the quality and organoleptic characteristics of the finished product. Carrots are a useful non-calorie vegetable, which contains vitamins b, PP, C, E, K,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15f5fa6c9d48e4fe69d491b81637f3ee
https://doi.org/10.1088/1755-1315/677/3/032072
https://doi.org/10.1088/1755-1315/677/3/032072
Autor:
Y. Z. Nasirov, A. A. Mosolov, P. V. Skripin, V. A. Karatunov, P. S. Kobylyatsky, M. I. Slozhenkina
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032084
The article presents a study of the effects of the enzyme preparations of protepsin, bromelain, and therizine on the quality characteristics of whole muscle turkey products. A technology has been developed and the enzyme preparations used in the prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bff5fbc259ce53c9da1a5f0810956f56
https://doi.org/10.1088/1755-1315/677/3/032084
https://doi.org/10.1088/1755-1315/677/3/032084