Zobrazeno 1 - 6
of 6
pro vyhledávání: '"T. N. Safronova"'
Publikováno v:
Proceedings of the III International Scientific and Practical Conference "Digital Economy and Finances" (ISPC-DEF 2020).
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012023
This article presents the results of development of biscuits with new taste and improved amino acid composition. Soy and buckwheat flours were chosen as functional additives, as raw materials with a high protein content and a more perfect amino acid
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022090
The creation of new enriched and functional products contributes to the formation of a healthy type of nutrition in the population. The combination of processed wheat grain processing products into a complex nutritional supplement that can be used fo
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 421:022018
Bread takes a leading place in the diet of all socio-demographic groups of the population, therefore, it should have not only high taste, but also significant nutritional value. Vitamin B, starch, dietary fiber, and minerals are daily supplied with b
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 421:022010
Sprouted wheat has an increased nutritional value and is well suited for enriching bakery products. Yeast dough from wheat flour is defined as an object of research. The process of testing was carried out using a steam convection apparatus. The techn
Autor:
T. N. Safronova, Yu. V. Eremina, N. N. Tomina, P. A. Nikul’shin, P. S. Solmanov, N. M. Maximov
Publikováno v:
Petroleum Chemistry. 54:431-437
Three samples of γ-Al2O3 with different textural characteristics have been synthesized from AlOOH powders (Sasol). Ni(Co)Mo/Al2O3 catalysts have been prepared by single impregnation of the γ-Al2O3 samples with solutions of active ingredients. The m