Výsledky vyhledávání - "T. S. Bychkova"

CHARACTERISTICS OF A SOUTH-WESTERN DIALECT IN WORD CHANGE OF MASCULINE NOUNS IN APOCRYPHAL MANUSCRIPTS COLLECTIONS IN THE 17TH TO 18TH CENTURIES

Autor: T. S. Bychkova

Publikováno v: "Scientific notes of V. I. Vernadsky Taurida National University", Series: "Philology. Journalism". 1:13-18

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::15c2636472ab519205014a339f4add68
https://doi.org/10.32782/2710-4656/2022.6.1/03

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Modification of collagen-containing animal raw materials for use in food products

Autor: B A Bazhenova, A A Tykheev, Ts Yumzhir-Uvdel, Yu Yu Zabalueva, T S Bychkova, L V Danilova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 1052:012032

The article analyzes the microstructure of collagen of animal raw materials, modified by a chemical method by exposing the tripe tissue in dry sodium bicarbonate and subsequent exposure in a solution of acetic acid to improve its technological charac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b17adfcbbfa838db9aa23cfba3c6ca6
https://doi.org/10.1088/1755-1315/1052/1/012032

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Impact of the competitive potential of fortified dairy products on ensuring the sustainability of promising food systems

Autor: A P Simonenkova, E N Demina, O N Luneva, T S Bychkova, N A Ilyukhina

Publikováno v: IOP Conference Series: Earth and Environmental Science. 981:022077

Today the market situation is difficult: incomes of the population are falling, consumer activity is declining. The negative trend also affected the sales of dairy products. However, some products, such as milkshakes, are showing growth in sales desp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8cf56a662244d81dc6724d4988cbae70
https://doi.org/10.1088/1755-1315/981/2/022077

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Sensory method for the analysis of milk dessert from curd whey

Autor: L. F. Ponomareva, O. A. Grunina, Ya M. Rebezov, T. S. Bychkova, N. V. Burakovskaya

Publikováno v: IOP Conference Series: Earth and Environmental Science. 677:032042

The introduction and development of functional products is an urgent topic in the context of a difficult economic, environmental and social situation in the world and in the Russian Federation. Organoleptic indicators are one of the important criteri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53d19c34a791bcd3297a621fb7675cf7
https://doi.org/10.1088/1755-1315/677/3/032042

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Study of the rheological properties of meat-vegetable minces

Autor: Mars Khayrullin, T S Bychkova, L A Moskvina, Oksana Zinina, Svetlana Merenkova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 613:012078

To adjust the nutritive and biological value of food products, it is advisable to combine meat and vegetable raw materials. The paper presents the results of study of the rheological and microstructural parameters of combined meat-vegetable minces. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::753917c5be2c4ee4756335a49f9db6b0
https://doi.org/10.1088/1755-1315/613/1/012078

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Enrichment of milk ice cream with bee products

Autor: D V Baydan, I V Mironova, K A Rozhkov, T S Bychkova, S A Konovalov, Z A Galieva

Publikováno v: IOP Conference Series: Earth and Environmental Science. 613:012082

The article is devoted to the development of enriched diet ice cream technology for a wide range of consumers. The analysis of numerous literature on functional enrichment components determined the relevance of the use of products of biological origi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::75c600297dfc1c95cc3d7c64f6140d53
https://doi.org/10.1088/1755-1315/613/1/012082

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The use of vegetable proteins in summer sausage production

Autor: T S Bychkova, N V Kenijz, AA Varivoda, D A S’yanov, I A Nikolaev

Publikováno v: IOP Conference Series: Earth and Environmental Science. 613:012051

Vegetable proteins have become widespread in sausage production due to the need to lower its cost. Lentil is a promising vegetable protein. The study focuses on changes in the functional and technological, and physicochemical parameters of model saus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4ea11be414f29700b0f14733e9416619
https://doi.org/10.1088/1755-1315/613/1/012051

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Optimization of the composition of minced meat semi-finished products

Autor: Oksana Zinina, Mars Khayrullin, T S Bychkova, L A Tsoi, E S Vaiscrobova, K S Gavrilova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 613:012166

To achieve a balanced composition of the product in terms of nutritive value, many researchers recommend combining meat raw materials with vegetable components. The paper presents a technique to optimize the formulation of minced meat semi-finished p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::57ac720361c6ad5c779719a57b854028
https://doi.org/10.1088/1755-1315/613/1/012166

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Development of liver pate technology using pea meal

Autor: N.I. Tsareva, T. S. Bychkova, V. A. Kozlova, Y. V. Rogacheva, E.N. Artemova

Publikováno v: BIO Web of Conferences, Vol 17, p 00123 (2020)

The article provides justification for the use of pea meal in the technology of liver pate. The article presents the research results of emulsifying ability of pea meal in terms of its use in the pate technology. It was established, that dry thermal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e37ca0cf3673eee44c33d086b3749221
https://doi.org/10.1051/bioconf/20201700123

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