Zobrazeno 1 - 10
of 12
pro vyhledávání: '"P. N. Savvin"'
Autor:
M. E. Glugovskaya, P. N. Savvin
Publikováno v:
Теоретические и практические вопросы химической науки и технологий. Материалы международной конференции, посвященной 60-летию кафедры "Химия".
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e655e55bc1a199decc7837c563da0c07
https://doi.org/10.53980/9785907599543_78
https://doi.org/10.53980/9785907599543_78
Publikováno v:
Vestnik Tambovskogo gosudarstvennogo tehnicheskogo universiteta. 24:124-133
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::660a887a6e956d337ab6976b917c598b
https://doi.org/10.17277/vestnik.2018.01.pp.124-133
https://doi.org/10.17277/vestnik.2018.01.pp.124-133
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 300-304 (2017)
It is known that in a sugar production, only about 80% of sucrose, extracted from the beet, is output as a commercial product. The rest is lost during the processing or remains in intermediates. The color of white sugar is mainly determined by the co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dda3e465896fa2cafbe8afe34804189
https://www.vestnik-vsuet.ru/vguit/article/view/1375
https://www.vestnik-vsuet.ru/vguit/article/view/1375
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 158-164 (2017)
Was studied the technology of producing whipped products on agar with substitute of egg white with premium wheat flour. Was proved the choice - chicory powder. Determined dispersity of whipped masses and found that with the chicory powder proportion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b8acfc3fdb87b0fc81bec4cd3da8422
https://doi.org/10.20914/2310-1202-2017-1-158-164
https://doi.org/10.20914/2310-1202-2017-1-158-164
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 271-275 (2017)
The widespread use of bioflavonoids, due to their antimicrobial activity and antioxidant properties, necessitates their separate determination in a joint presence. It is noted that the total content of flavonoids, determined by different spectrophoto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbb514fb52579b4002de2cb516739b2e
https://doi.org/10.20914/2310-1202-2017-1-271-275
https://doi.org/10.20914/2310-1202-2017-1-271-275
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:052001
The results of studies on the use of concentrated ethanol extracts of hydrophilized natural carotenoid compounds from red carrot root crops and pumpkin fruits, obtained under the developed conditions, consisting in a gradient-step heat treatment of a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84ead4f9f360ed7b89d65105690628bd
https://doi.org/10.1088/1755-1315/640/5/052001
https://doi.org/10.1088/1755-1315/640/5/052001
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 1, Pp 116-121 (2016)
Creamy сream - finishing semi-finished product in the manufacture of pastry products. Tinting cream mass in different shades of color can improve the aesthetic appearance of the product appearance and make it more attractive. Natural blueberry antho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86a8ab595c1c0b5730926f13ab24f79d
https://doi.org/10.20914/2310-1202-2016-1-116-121
https://doi.org/10.20914/2310-1202-2016-1-116-121
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 23-27 (2015)
Summary. The optimal parameters of milling and fractionation of flaxseeds were substantiated. It was found that the hull fraction with the highest content of lignan secoisolariciresinol diglucoside SDG was obtained when flaxseeds were grinded using a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::25d497af7dde322a0a95fbe8ed52c8ea
https://www.vestnik-vsuet.ru/vguit/article/view/590
https://www.vestnik-vsuet.ru/vguit/article/view/590
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 2, Pp 171-174 (2015)
Anthocyanins red pigments that give color a wide range of fruits, berries and flowers. In the food industry it is widely known as a dye a food additive E163. To extract from natural vegetable raw materials traditionally used ethanol or acidified wate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::56769679f00e0678b71e50061d9469d1
https://www.vestnik-vsuet.ru/vguit/article/view/357
https://www.vestnik-vsuet.ru/vguit/article/view/357
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 129-132 (2012)
On an example of extraction allocation β - carotin from a modelling mix of the basic chemical combinations of red carrots root crops, and also hydrolysates of connatural materials in the presence of milk acid the effect of complex process formation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::4edbdcb7dafbc74c7d737f2ca66ec634
https://www.vestnik-vsuet.ru/vguit/article/view/392
https://www.vestnik-vsuet.ru/vguit/article/view/392