Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Reznichenko I."'
Publikováno v:
Vestnik MGTU, Vol 26, Iss 3, Pp 272-280 (2023)
To provide consumers with high-quality and safe products, to prevent the entry of low-quality and dangerous food products into the consumer market, monitoring programs are provided. The results of monitoring samples of frozen fish of various families
Externí odkaz:
https://doaj.org/article/df9211855f96436b9064df71167d89b5
Autor:
Ruban N., Reznichenko I.
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 1, Pp 176-184 (2020)
Introduction. Currently, the food market is replenished with new types of specialized food products intended for nutrition of certain population categories. Gerodietetic products are important in forming the diet for senior citizens. Therefore, gerod
Externí odkaz:
https://doaj.org/article/5b3186b513dc4c95a5bf9be5b9c9a4af
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 2, Pp 289-300 (2019)
High and unstable prices on such cocoa products as cocoa butter have triggered a search for substitutes. Thus, it is necessary to develop identification methods for chocolate authenticity, since chocolate is one of the most popular confectionery prod
Externí odkaz:
https://doaj.org/article/86f374658b5544228b901d821f6e1255
Autor:
Tabatorovich A., Reznichenko I.
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 2, Pp 320-329 (2019)
Complex diet therapy for type II diabetes involves confectionery products based on fructose, sugar substitutes, and/or intensive sweeteners. The formulation of diabetic jelly marmalade ‘Karkade’ does not contain sugar or molasses. Sweetness was p
Externí odkaz:
https://doaj.org/article/10c39351fde84009a17eb292cf63a402
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 1, Pp 85-96 (2019)
Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%,
Externí odkaz:
https://doaj.org/article/953d4bf4ef1c4f548c1140103e7bb113
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 1, Pp 62-69 (2019)
Confectionery products of high nutritional value are affordable and rich in vitamins and minerals. Their development requires new raw materials with a high physiological value, which would be available on the local consumer market. Vegetable syrups c
Externí odkaz:
https://doaj.org/article/ed965f2b40054287a6690542555dbd1b
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
Autor:
Egorova E., Reznichenko I.
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 2, Pp 36-45 (2018)
Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet.
Externí odkaz:
https://doaj.org/article/494d663771ba43e3ab87855364519914
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 1, Pp 132-142 (2018)
Modern tendencies in food industry development (including meat products processing) are connected with compulsory advance and improvement in production techniques as well as implementation of effective management systems which stem from the integrate
Externí odkaz:
https://doaj.org/article/a59f75fdc5a543d99eed33cb48241c7d
Publikováno v:
Foods and Raw Materials, Vol 4, Iss 1, Pp 4-12 (2016)
Using of secondary raw material resources from the oil and fat industry enterprises for new foodstuff development is an important task giving the chance of products range expansion, which are enriched in many indispensable components. The complianc
Externí odkaz:
https://doaj.org/article/513655f858924825bc8952e977c1f9ac
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