Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Roman Voroshilin"'
Publikováno v:
Microorganisms, Vol 10, Iss 10, p 2068 (2022)
An in silico study that featured the effect of starter cultures on the bioactivity and other health benefits of peptides in semi-hard cheese is presented in this contribution. Model Caciotta-type cheese samples were obtained in laboratory conditions
Externí odkaz:
https://doaj.org/article/b70f2cd1ce8746438e6b1a1168081b0e
Publikováno v:
Food Processing: Techniques and Technology. :545-554
Bioactive peptides derived from food proteins are becoming increasingly popular ingredients due to their beneficial effect on the immune system and other functional properties. We aimed to develop a technology for obtaining peptides from poultry by-p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c402a1cc9e5c02c9b3a0bef0043e392
https://doi.org/10.21603/2074-9414-2022-3-2387
https://doi.org/10.21603/2074-9414-2022-3-2387
Autor:
Mohammed El Amine Khelef, Andrey Petrov, Eduard Makhambetov, Elena Ostapova, Marina Kurbanova, Roman Voroshilin
Publikováno v:
Foods and Raw Materials. :252-261
Gelatin is a natural amphiphilic biopolymer that is widely used in food products, pharmaceuticals, and cosmetics. We studied the effect of spray and freeze drying on the solubility and amphiphilicity of gelatin samples. The control sample was a comme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71d92dee6691b754876b8b0dc00b1168
https://doi.org/10.21603/2308-4057-2022-2-534
https://doi.org/10.21603/2308-4057-2022-2-534
Publikováno v:
Poultry and Chicken Products. 24:54-58
The investigation purpose is to carry out analysis of physical and chemical traits and rheological characteristics for gelatin received from broiler paws with enzyme acid hydrolysis method. Experimental gelatin sample has been shown to surpass contro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e02cdd5d115e4236403c058c87485b10
https://doi.org/10.30975/2073-4999-2022-24-2-54-58
https://doi.org/10.30975/2073-4999-2022-24-2-54-58
Publikováno v:
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies".
The article presents the main production problems in the production of edible gelatin. ways of optimizing the technological operations of demineralization, liming, deashing of bone raw materials, concentration and drying of gelatin broths are propose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64f24d80a1799dd346bb1b4e46e732a1
https://doi.org/10.21603/-i-ic-26
https://doi.org/10.21603/-i-ic-26
Autor:
E. M. Mahambetov, Roman Voroshilin, O. I. Kalugina, Yu. A. Kostel'ceva, S. S. Golubeva, V. V. Maklyuk
Publikováno v:
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies".
Purpose: to develop a prototype of a laboratory vacuum dryer, to select parameters for obtaining dry gelatin. To conduct research on the indications of the quality of the obtained dry gelatin in a vacuum dryer.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea0f1b8508ed7b60532a97bfa54b81b6
https://doi.org/10.21603/-i-ic-83
https://doi.org/10.21603/-i-ic-83
Publikováno v:
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies".
Objective: consider the functions and properties of hydrocolloids that meet the needs of food products, describe applications in the dairy industry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76eacc5039ae2c10a7e096765cd9ffd3
https://doi.org/10.21603/-i-ic-27
https://doi.org/10.21603/-i-ic-27
Publikováno v:
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies".
Objective: to evaluate the effect of the properties of hydrocolloids on food, to consider their functions in the food industry and the impact on the human body.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7caaa9224aec4b57361f7e87a5bd6d8
https://doi.org/10.21603/-i-ic-25
https://doi.org/10.21603/-i-ic-25
Publikováno v:
Materialia. 25:101537
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b58273cff169147d73e4202b5a08db4a
https://doi.org/10.1016/j.mtla.2022.101537
https://doi.org/10.1016/j.mtla.2022.101537