Zobrazeno 1 - 10
of 14
pro vyhledávání: '"S I Lukina"'
Autor:
Елена Ивановна Пономарева (Ru), Надежда Николаевна Алехина (Ru), Светлана Ивановна Лукина (Ru), S I Lukina, Yevgenia Gabelko, Andrey Krivosheev, E I Ponomareva, Boris Agapov, N N Alekhina
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 1, Pp 114-124 (2018)
At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ea7c8a718548364fbd095814ae49528
https://doi.org/10.21603/2074-9414-2018-1-114-124
https://doi.org/10.21603/2074-9414-2018-1-114-124
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012033
Currently, many studies dedicated to the elaboration of new methods of the production of functional alimentary products, including bread made of bioactivated wheat, are being carried out. The application of frozen semi-processed goods will allow one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a6e215f8c780326a961b71526e95625
https://doi.org/10.1088/1755-1315/1052/1/012033
https://doi.org/10.1088/1755-1315/1052/1/012033
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 4, Pp 114-118 (2018)
In the technology of flour confectionery products non-traditional types of plant raw materials can be used. Introduction of muffins of pumpkin and flour from whole wheat seeds, rich in vitamins and microelements, will enrich muffins with useful subst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5db72fc74201eaa0fcffda71835cbebb
https://doi.org/10.20914/2310-1202-2017-4-114-118
https://doi.org/10.20914/2310-1202-2017-4-114-118
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012103
The technologies of bakery production with the use of multi-component ready-made bakery mixtures are considered to be perspective for developing a wide range of bakery products. In terms of nutrition physiology, it is important that mixtures contain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9290f5264cef53fbc0eae87c633bc122
https://doi.org/10.1088/1755-1315/845/1/012103
https://doi.org/10.1088/1755-1315/845/1/012103
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 2, Pp 138-142 (2017)
There are one of ways to save peoples heath is eating food, what rich in fiber. To the recovery of polyunsarurated fatty acids, protein, mineral substances, fibers it recommended to eat flax seeds and its products. One of these products are flaxes. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf9712fe9bbcaa861901dafc923d833b
https://www.vestnik-vsuet.ru/vguit/article/view/1371
https://www.vestnik-vsuet.ru/vguit/article/view/1371
Publikováno v:
Foods and Raw Materials, Vol 5, Iss 1, Pp 73-80 (2017)
The work has been performed on the basis of Department of technology of baking, confectionery, macaroni and grain processing productions of Voronezh State University of Engineering Technologies. The urgent line of development of the baking industry i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::885016dcdc2278e0aba185ad7b5c3f23
http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=8
http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=8
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 2, Pp 121-125 (2017)
Currently, relevant is the production of food not only meets human needs but also has a certain nutritional value and mineral and vitamin composition, thereby providing a physiologically significant positive effect on the human body. Among bakery pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e36fbe7bb3b0362296759dd21fd886d7
https://doi.org/10.20914/2310-1202-2017-2-121-125
https://doi.org/10.20914/2310-1202-2017-2-121-125
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022025
The introduction of the crops germination stage allows increasing their nutritional value by increasing the amount of minerals, vitamins and amino acids, which are easily digested and have a beneficial effect on a human body. At the same time, heavy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e80f82c87b1ab2719ec58af2b5eb355
https://doi.org/10.1088/1755-1315/640/2/022025
https://doi.org/10.1088/1755-1315/640/2/022025
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 2, Pp 158-161 (2016)
In diseases of the gastrointestinal tract, it is recommended to refrain from food oxidation. Therefore, the inclusion in the diet of bakery products with low acidity is important in the diet for such patients. One way to reduce the acidity of bread i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf0eba30e03764cd02602674b5188bfd
https://www.vestnik-vsuet.ru/vguit/article/view/911
https://www.vestnik-vsuet.ru/vguit/article/view/911
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 2, Pp 122-125 (2015)
The article presents the results of studying the effect of using table salt, apple juice and citric acid on quality parameters of aerated dough and bread prepared by mechanical leavening. The wholegrain flour from chickpea seeds has been used to prep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::39084bf065bdb64889aa563ca7c70956
https://www.vestnik-vsuet.ru/vguit/article/view/312
https://www.vestnik-vsuet.ru/vguit/article/view/312