Výsledky vyhledávání - "Shkolnikova, Marina"

Akademický článek

Enzymatic processing as a tool for increasing the biological value of pumpkin puree

Autor: Rozhnov Evgeny, Shkolnikova Marina, Lazarev Vladimir

Publikováno v: E3S Web of Conferences, Vol 537, p 10014 (2024)

The purpose of the article is to obtain a puree with a high content of carotenoids from the pulp of the “Rossiyanka” pumpkin by destroying the polymers of the raw material using the enzyme preparations Amylorizin and Protozyme (water:preparation

Externí odkaz: https://doaj.org/article/6508104b7b2f4df597dee1f98e01df14

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Akademický článek

Application of resource-saving technologies in the process of processing agricultural raw materials and their waste

Autor: Abbazova Venera, Shkolnikova Marina, Rozhnov Evgeny

Publikováno v: E3S Web of Conferences, Vol 537, p 07008 (2024)

The development, implementation and application of resource saving technologies in the food and processing industry is an integral part of ensuring the country’s food independence, reflecting the level of provision of the population with the necess

Externí odkaz: https://doaj.org/article/7dd98015667541ae86bf95ea53ab150f

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Akademický článek

Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants

Autor: Shkolnikova Marina, Chugunova Olga, Ivanova Svetlana

Publikováno v: E3S Web of Conferences, Vol 176, p 03019 (2020)

Many recent researches in vitro and in vivo proved the large therapeutic potency of non-toxic anthocyans in anti-inflammatory, anti-infective, anti-oxidative actions. Anthocyanin is a natural phenolic colorant approved in many countries. A reason why

Externí odkaz: https://doaj.org/article/62a949c406e348a9bedc5eab00dad6b2

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Akademický článek

Buckwheat husk processing products as Factor of a Stable Food Market Development

Autor: Chugunova Olga, Shkolnikova Marina, Kadritskaya Elena

Publikováno v: E3S Web of Conferences, Vol 208, p 01009 (2020)

The current state of the economy requires a qualitatively new organization of the region’s food market. The development of regional food markets should be based primarily on a fuller use of local raw materials. The most important task in the develo

Externí odkaz: https://doaj.org/article/75a510fc6b1d4f31b069eddbea889158

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Akademický článek

Comparative Characteristics of Dosage Forms of α-Lipoic Acid

Autor: Shkolnikova Marina, Chugunova Olga, Sokolova Olga

Publikováno v: E3S Web of Conferences, Vol 222, p 06032 (2020)

α-Lipoic acid is a fatty acid, which in its physiological effect is on a par with vitamins and minerals, is a vitamin-like substance (vitamin N). A review of clinical trials of the effectiveness of α-lipoic acid in evidence-based diseases is presen

Externí odkaz: https://doaj.org/article/64b2f79c842540cf9d4e6db47961683b

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