Zobrazeno 1 - 5
of 5
pro vyhledávání: '"R. V. Sobolev"'
Publikováno v:
RUDN Journal of Agronomy and Animal Industries, Vol 13, Iss 1, Pp 7-13 (2018)
Morphometric and biochemical indices of the red-colored Amaranthus tricolor L. Valentina variety were studied, the content of the reduced form of vitamin C, the amaranthine pigment in roots, leaves, stems and inflorescences was determined. Studies ha
Externí odkaz:
https://doaj.org/article/9058f58e146846a0b70a456a3240e8a6
Publikováno v:
“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d10eff11b70021be0426c5084fe1f4fb
https://doi.org/10.1063/5.0099090
https://doi.org/10.1063/5.0099090
Publikováno v:
Voprosy pitaniia. 91(2)
Although diet plays a leading role in treatment of non-alcoholic fatty disease (and, in particular, non-alcoholic steatohepatitis), specialized foods for the treatment of these patients have not yet been developed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e38e097f84b66bf1629b050932bb741
https://pubmed.ncbi.nlm.nih.gov/35596633
https://pubmed.ncbi.nlm.nih.gov/35596633
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 941:012033
The article presents a comparative analysis of the properties of dough and cookies based on oleogels structured with various substances. Oleogels based on beeswax and its fractions were used as an alternative to solid fat in cookies. We found out tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ac2615536084b524f4faeb88d03808c
https://doi.org/10.1088/1755-1315/941/1/012033
https://doi.org/10.1088/1755-1315/941/1/012033
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032045
Research is currently underway on structured edible oils (oleogels) as an alternative to traditional fats in healthy food technologies. The main function of oleogels is to replace trans-isomer and saturated fatty acids in food products. In this regar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fe09850120d6d5744a5f4352de45a84
https://doi.org/10.1088/1755-1315/677/3/032045
https://doi.org/10.1088/1755-1315/677/3/032045