Zobrazeno 1 - 10
of 428
pro vyhledávání: '"Reducing substances"'
Autor:
V.M. Bilykh, О.G. Ivanko
Publikováno v:
Zdorovʹe Rebenka, Vol 17, Iss 6, Pp 282-288 (2022)
Background. After acute diarrhea in young children, intestinal disturbances and even chronic functional intestinal diseases may occur. To date, no pathogenetically based criteria have been found that would indicate the probability of chronic intest
Externí odkaz:
https://doaj.org/article/cef03156db2d410bb0f382553869e9c0
Autor:
A. A. Papakhin, Z. M. Borodina
Publikováno v:
Пищевые системы, Vol 4, Iss 4, Pp 269-277 (2022)
The use of debranching enzymes in starch hydrolysis is a topical direction for obtaining new types of starch products with controlled properties and a potential for the further use. The aim of the work was to study an effect of pullulanase (EC3.2.1.4
Externí odkaz:
https://doaj.org/article/64807fb73203479a80f43b7ed0190394
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Показаны изложенные в текстах ГОСТ 12575 и ICUMSA GS2/3/9-5 отличия методики определения редуцирующих веществ Найта и Аллена. Продемонстрированы
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39a3e53ed208de1b0fe1dad509b93f47
Autor:
G. К. Altynbayeva, J. В. Baimukhanova
Publikováno v:
The Journal of Almaty Technological University. :10-18
The article discusses the complex processing of substandard grain and by-products of processing agricultural raw materials in the technology of obtaining a combined feed with increased nutritional value.A method for processing feed with polysteam lac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3b83fd8a31962fc25f7971000580834
https://doi.org/10.48184/2304-568x-2021-3-10-18
https://doi.org/10.48184/2304-568x-2021-3-10-18
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 20-28 (2021)
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (113) (2021): Технології та обладнання харчових виробництв; 20-28
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (113) (2021): Технологии и оборудование пищевых производств; 20-28
Eastern-European Journal of Enterprise Technologies; Vol. 5 No. 11 (113) (2021): Technology and Equipment of Food Production; 20-28
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (113) (2021): Технології та обладнання харчових виробництв; 20-28
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (113) (2021): Технологии и оборудование пищевых производств; 20-28
Eastern-European Journal of Enterprise Technologies; Vol. 5 No. 11 (113) (2021): Technology and Equipment of Food Production; 20-28
Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0b727f4a1058cb81f43b567f520ca10
http://journals.uran.ua/eejet/article/view/241526
http://journals.uran.ua/eejet/article/view/241526
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 163-168 (2021)
One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abca6757bc86b6f047e9da38925fec98
https://www.vestnik-vsuet.ru/vguit/article/view/2640
https://www.vestnik-vsuet.ru/vguit/article/view/2640
Akademický článek
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Autor:
Maria V. Kharina, Irina V. Loginova
Publikováno v:
Butlerov Communications. 63:118-124
In low-acid hydrolysis, the temperature, pH, pressure, and the type of hydrolyzed material can have a significant effect on the yield of reducing sugars. The active acidity of the medium can undergo significant changes under the influence of the reac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95b749eb0ffdd9dc248ad2396f22a5cc
https://doi.org/10.37952/roi-jbc-01/20-63-8-118
https://doi.org/10.37952/roi-jbc-01/20-63-8-118