Zobrazeno 1 - 10
of 16
pro vyhledávání: '"S. E Bozhkova"'
Autor:
I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 4, Pp 343-353 (2022)
Human health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with veget
Externí odkaz:
https://doaj.org/article/8dc1914450e04de98e20ba4a860e50bb
Publikováno v:
Izvestia Volgograd State Technical University. :40-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77286041608db712f2bcf0f6018fad13
https://doi.org/10.35211/1990-5297-2023-3-274-40-43
https://doi.org/10.35211/1990-5297-2023-3-274-40-43
Publikováno v:
Proceedings of the Voronezh State University of Engineering Technologies. 84:131-139
In the сurrent conditions the cheese industry development is determining by perspective trends: medical and social – expansion the products range with dietary properties and reduced a calorie content, technological – mastering а new moulding me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c5a8053e0fc2513526d3558818cad61
https://doi.org/10.20914/2310-1202-2022-1-131-139
https://doi.org/10.20914/2310-1202-2022-1-131-139
Autor:
S. E. Bozhkova, V. M. Yaschuk
Publikováno v:
IZVESTIA VOLGOGRAD STATE TECHNICAL UNIVERSITY. :28-32
The article considers the design of a plate heat exchanger widely used in the food industry. Its improvements are proposed, which consist in changing the shape of the plates that separate the heat carriers and the places where the flow input and outp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03b11b2ba191c21444b1e066b09e3cac
https://doi.org/10.35211/1990-5297-2020-8-243-28-32
https://doi.org/10.35211/1990-5297-2020-8-243-28-32
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1112:012094
In the modern world, both in the Russian Federation and abroad, the unresolved problem of complex and rational processing of low-fat dairy raw materials, in particular whey, is still acute, despite active research in this area. Another problem, no le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a55df3f0f50cb247628b1748a09ae1d1
https://doi.org/10.1088/1755-1315/1112/1/012094
https://doi.org/10.1088/1755-1315/1112/1/012094
Autor:
V N Khramova, S E Bozhkova, D A Skachkov, A M Sinelnik, Ya I Khramova, K A Lubchinsky, Yu D Danilov
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 981:022099
In today’s world one of the important tasks is the problem of providing people with healthy and high-quality food. The aim of the work was to develop a recipe for meat rolls with dietary properties. The tasks that were solved in the creation of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57219c81e9b3d8af6ae1e4f7bbe149e7
https://doi.org/10.1088/1755-1315/981/2/022099
https://doi.org/10.1088/1755-1315/981/2/022099
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 965:012044
The article analyzes the possibility and rationality of using apple processing products as food additives to increase the nutritional value of products, substantiates the expediency of using a vegetable component (apple pomace) in the technology of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7630b0238f8abc7d5674430c72103840
https://doi.org/10.1088/1755-1315/965/1/012044
https://doi.org/10.1088/1755-1315/965/1/012044
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012034
At present, in the dairy industry there are a number of unresolved issues, one of them is the processing of secondary raw materials, namely whey curd. Processing of dairy whey in Russia, despite numerous developments in this area, is held back for va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::797ce8397d0aaebef2540581d31ba22e
https://doi.org/10.1088/1755-1315/848/1/012034
https://doi.org/10.1088/1755-1315/848/1/012034
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032034
The article presents results of a research on the quality parameters of raw cow milk and a curd product developed. The parameters of raw cow milk were evaluated according to the following methods: sensory aspects according to GOST R ISO 22935-2-2011,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db5d1c0c5c67cebdb0ea964039ee9c0e
https://doi.org/10.1088/1755-1315/677/3/032034
https://doi.org/10.1088/1755-1315/677/3/032034
Autor:
D S Belova, N I Mosolova, S. A. Brekhova, S. E Bozhkova, M I Slozhenkina, I F Gorlov, O Yu Mishina
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032033
Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ee2fcbc82fc8806d61b2f3385bcef13
https://doi.org/10.1088/1755-1315/677/3/032033
https://doi.org/10.1088/1755-1315/677/3/032033