Výsledky vyhledávání - "S. Ya. Koryachkina"

Review of bakery products for gluten free and herodietetic nutrition

Autor: I. M. Zharkova, A. A. Samokhvalov, V. G. Gustinovich, S. Ya. Koryachkina, Y. F. Roslyakov

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 213-217 (2019)

One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the exp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aad98f8e52f63fe3fbae13ae5568006
https://doi.org/10.20914/2310-1202-2019-1-213-217

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[Efficiency of application of the enriched bakery products in children nutrition]

Autor: S Ya, Koryachkina, O L, Ladnova, S L, Lublinsky, E N, Kholodova

Publikováno v: Voprosy pitaniia. 84(3)

The results of the research devoted to an assessment of efficiency of application of the enriched bakery products in nutrition of school students have been presented. Composition and technology of the enriched bakery products have been developed. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::352cdab513759b540df5f045e94e63ae
https://pubmed.ncbi.nlm.nih.gov/26863810

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[The study of physiological effect of fruit and vegetable powders in animal experiment]

Autor: S Ya, Koryachkina, O L, Ladnova, O A, Godunov, E N, Kholodova, T N, Lazareva

Publikováno v: Voprosy pitaniia. 85(6)

The results of the study of the mineral and vitamin composition of fruit and vegetable powders, as well as their influence on the clinical and physiological parameters in laboratory animals (body weight, behavior patterns, functional state of the car

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b3a37efd20addcd7312a0fa2df840a77
https://pubmed.ncbi.nlm.nih.gov/29376308

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Change in polysaccharide content in grain raw material during preparation for producing whole grain bread under enzymatic hydrolysis conditions

Autor: L. V. Cherepnina, S. Ya. Koryachkina, E. A. Kuznetsova

Publikováno v: Russian Agricultural Sciences. 34:428-430

Results of investigating the effect of enzymatic treatment during soaking of wheat and triticale grain on a change in its moisture and polysaccharide content in the grain mass are presented. The expediency of using the preparation Celloviridin G20x w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b98297bbb1b3f65465ab6970a0b29c40
https://doi.org/10.3103/s1068367408060207

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