Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Popel Svetlana"'
Publikováno v:
BIO Web of Conferences, Vol 34, p 06011 (2021)
This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the wai
Externí odkaz:
https://doaj.org/article/2abcf0bcdfab404f843405331590df64
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 17, Iss 1, Pp 20-23 (2013)
The research was designed in aim to study the influence of amylopectin potato starch on heat-stable, physicochemical, sensory and rheological characteristics of fruit fillings on the basis of Response Surface Methodology (RSM). The fruit fillings’
Externí odkaz:
https://doaj.org/article/e7ff3cdb58ba45ea89b4960bfd9246d7
Autor:
Cropotova Janna, Popel Svetlana
Publikováno v:
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 7, Iss 1, Pp 162-163 (2012)
Fish consumption is an important part of human diet due to essential omega-3 fatty acids found naturally in this product. Many researchers from all over the world found that high mercury concentrations in the body reduced the heart-protective effects
Externí odkaz:
https://doaj.org/article/294a5408d3024041b3ebc726faf40ddf
Autor:
Cropotova, Janna a, ⁎, Tylewicz, Urszula b, Rocculi, Pietro b, c, Popel, Svetlana a, Dalla Rosa, Marco b, c
Publikováno v:
In Food Structure October 2017 14:85-94
Autor:
CROPOTOVA, JANNA1 jcropotova@gmail.com, POPEL, SVETLANA1, DRAGANOVA, ELENA1, PARSHAKOVA, LIDIA1, COLESNICENCO, ALEXANDRA1
Publikováno v:
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2017, Vol. 41 Issue 2, p127-140. 14p.
Autor:
CROPOTOVA, JANNA1 jcropotova@gmail.com, POPEL, SVETLANA1 sspopeli@mail.ru
Publikováno v:
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2013, Vol. 37 Issue 2, p59-67. 9p.
Autor:
Janna Cropotova, Popel, Svetlana, Draganova, Elena, Parshakova, Lidia, Colesnicenco, Alexandra
Publikováno v:
ResearcherID
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 127-140 (2017)
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 127-140 (2017)
The demand for use of natural fruit-based raw material for the manufacture of non-dairy desserts has significantly grown over the past decennium due to the increased number of people suffering from lactose intolerance, allergy to milk proteins and ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::49dfd4b2b5ea279f87366504955687a4
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000423910600011&KeyUID=WOS:000423910600011
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000423910600011&KeyUID=WOS:000423910600011
Publikováno v:
Food Structure. 14:85-94
The present study explores the heat-stability and thermo-physical parameters of apple fillings prepared with different amounts of water-binding agents (inulin, pectin and gellan gum), apple puree over a wide range of the total soluble solids content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f450bac7f08150d924d26822184a83c0
https://doi.org/10.1016/j.foostr.2017.07.001
https://doi.org/10.1016/j.foostr.2017.07.001