Zobrazeno 1 - 10
of 15
pro vyhledávání: '"T V Savenkova"'
Publikováno v:
Пищевые системы, Vol 2, Iss 4, Pp 38-41 (2019)
The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic
Externí odkaz:
https://doaj.org/article/d5aa79d6f7c945e7a73a6ac0bd1abfd3
Publikováno v:
Пищевые системы, Vol 2, Iss 2, Pp 13-19 (2019)
The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its produ
Externí odkaz:
https://doaj.org/article/2be0daca04274019a02f02883996534a
Autor:
E. A. Demchenko, T. V. Savenkova
Publikováno v:
Food Industry: Science and Technology. 14:6-11
One of the principles of the healthy diet is containing food products with reduced amount of saturated fat, simple sugars and salt as a part of daily ration. Breakfast cereals fully meet these requirements and provide an opportunity to diversify the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05e82cd2edef4b3fbea068b1565623f5
https://doi.org/10.47612/2073-4794-2021-14-4(54)-6-11
https://doi.org/10.47612/2073-4794-2021-14-4(54)-6-11
Publikováno v:
Vestnik MGTU, Vol 23, Iss 3, Pp 268-279 (2020)
The modern market has strict requirements for competitive products, forcing the manufacturer to implement scientific and technological progress in production, increase labor productivity and product quality, and reduce cost. The unchanged favorite on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb45b9cce354fbf6de094d885ab3055a
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2073
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2073
Publikováno v:
Vestnik MGTU, Vol 23, Iss 3, Pp 205-213 (2020)
Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins defi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d52bd4818f801905587784559219eb4b
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2067
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2067
Autor:
E. A. Demchenko, T. V. Savenkova
Publikováno v:
“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8f5efeab3794d98bdebf9f4d900bbae
https://doi.org/10.1063/5.0099030
https://doi.org/10.1063/5.0099030
Publikováno v:
Food systems. 2:13-19
The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaa12852eb6abec865bac1d85c36c69f
https://doi.org/10.21323/2618-9771-2019-2-2-13-19
https://doi.org/10.21323/2618-9771-2019-2-2-13-19
Publikováno v:
Vestnik MGTU, Vol 22, Iss 3, Pp 363-370 (2019)
Oat has a special position among grain crops due to its amino acid and fatty acid composition which confirms the value of its use in nutritional aims. The healthy properties of oat are caused by presence in its composition of a number of biologically
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1a152bbb011eea760507d65c7dfa822
https://doi.org/10.21443/1560-9278-2019-22-3-363-370
https://doi.org/10.21443/1560-9278-2019-22-3-363-370
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 505-512 (2018)
The idea of using the cavitation energy in food industry appeared in the middle of the last century, but due to absence of efficient machineries and developed process theory this method was not used. The attractiveness of using the effects of cavitat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d22c6613fe90b2b7f69ecb1d8acf0515
http://vestnik.mstu.edu.ru/show.shtml?art=1974
http://vestnik.mstu.edu.ru/show.shtml?art=1974
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 481-487 (2018)
Bitter, milk and white chocolate differ in terms of identification, including the content of the total dry residue of cocoa and the mass fraction of fat. The mass fraction of fat is regulated by state standards and is an important indicator of the qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::397728527409a475f0c8d129fbd40d28
https://doi.org/10.21443/1560-9278-2018-21-3-481-487
https://doi.org/10.21443/1560-9278-2018-21-3-481-487