Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ruzyanova, A A"'
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 1, Pp 11-20 (2020)
Introduction. Healthy diet has been in the focus of scientific attention for many years. This issue is closely connected with the production of functional foods. Functional food products contain functional ingredients that are beneficial to living sy
Externí odkaz:
https://doaj.org/article/7649f6d7cb97407e89c1dd6f1bca933a
Publikováno v:
BIO Web of Conferences, Vol 17, p 00196 (2020)
The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carrie
Externí odkaz:
https://doaj.org/article/5d2e37f2a25c41fcbf344b9056d15535
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022002
Buckwheat flour contains valuable protein, flavonoids, rutin. It is characterized by proper balance of nutrients. It was revealed that the most common sources of functional ingredients are flour as well as plant raw materials which are added powdered
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f116219688ad7eaf3903121058e3ad0
https://doi.org/10.1088/1755-1315/640/2/022002
https://doi.org/10.1088/1755-1315/640/2/022002
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2/1/2021, Vol. 640, p1-6, 6p
Autor:
Olga Temnikova, Anna Ruzyanova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 315:052022
The purpose of this research is to create a new way of making gluten-free foods. Gluten-free cereals acreages in Russia were analyzed. It was revealed that gluten-free cereals have much less acreages than wheat one which is why gluten-free food produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff642f201413096f457cab6596241ce6
https://doi.org/10.1088/1755-1315/315/5/052022
https://doi.org/10.1088/1755-1315/315/5/052022
Autor:
Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Temnikova, Olga, Rudenko, Elena, Mukovnina, Galina, Ruzyanova, Anna
Publikováno v:
BIO Web of Conferences; 2020, Vol. 17, p1-5, 5p