Zobrazeno 1 - 10
of 673
pro vyhledávání: '"Tvorogova A"'
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 3, Pp 450-459 (2020)
Introduction. The research objective was to establish the effect of the complete and partial replacement of sucrose by trehalose on the dispersion of ice crystals in ice cream with a low mass fraction of fat and solids. Study objects and methods. Th
Externí odkaz:
https://doaj.org/article/5699d16c10c84eafa4dbd0d38826589f
Autor:
Gurskiy Igor, Tvorogova Antonina
Publikováno v:
BIO Web of Conferences, Vol 46, p 01003 (2022)
The aim of the research was to quantify the consistency of defrosted aerated fermented milk desserts. The objects of research were samples of desserts with a mass fraction of fat of 2.5%, in one of the samples whey protein concentrate was used (WPC).
Externí odkaz:
https://doaj.org/article/2a4a182f74364c4ca845b12dc3b99cd9
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 2, Pp 109-116 (2018)
The work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as hi
Externí odkaz:
https://doaj.org/article/881beafae9ff428dba73f666c597092e
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 182-187 (2024)
Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and melting rate. Their role is especially important in production of ice cream with the low conte
Externí odkaz:
https://doaj.org/article/cbe6142a130d4a36a3510747bcaf178e
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 198-205 (2024)
Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protei
Externí odkaz:
https://doaj.org/article/e53d8a0b58ca4aeda0480f1a0047096f
Autor:
Daria A. Vorobyeva, Daria M. Potashnikova, Elena V. Maryukhnich, George I. Rusakovich, Anna V. Tvorogova, Anna I. Kalinskaya, Natalia V. Pinegina, Anna V. Kovyrshina, Inna V. Dolzhikova, Alexander B. Postnikov, Fedor N. Rozov, Tatiana N. Sotnikova, Dmitry Yu. Kanner, Denis Yu. Logunov, Alexander L. Gintsburg, Elena J. Vasilieva, Leonid B. Margolis
Publikováno v:
Frontiers in Immunology, Vol 15 (2024)
IntroductionThe mechanisms of the SARS-CoV-2-triggered complex alterations in immune cell activation and production of cytokines in lung tissue remain poorly understood, in part because of the limited use of adequate tissue models that simulate the s
Externí odkaz:
https://doaj.org/article/672795e7b97040babb51746c3c986fe1
Autor:
Elina A. Potsenkovskaia, Varvara E. Tvorogova, Veronika Y. Simonova, Zakhar S. Konstantinov, Anna S. Kiseleva, Andrew G. Matveenko, Anna V. Brynchikova, Ludmila A. Lutova
Publikováno v:
Plants, Vol 13, Iss 22, p 3226 (2024)
Arabidopsis thaliana LEAFY COTYLEDON1 (LEC1) gene is shown to have numerous diverse functions in plant development, including the regulation of embryo morphogenesis and maturation, hypocotyl elongation, flowering transition, etc. However, the functio
Externí odkaz:
https://doaj.org/article/93de38184e1642ab8cb9f1994df2c342
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 308-316 (2023)
Ice cream is a popular type of dairy foods containing up to 6% of lactose. In connection with the lactose intolerance by many consumers and the possibility of its crystallization during storage of finished products, there is a need for a decrease in
Externí odkaz:
https://doaj.org/article/a54bd78f047b416288f88476951f2f6b
Autor:
A. V. Landikhovskaya, A. A. Tvorogova
Publikováno v:
Пищевые системы, Vol 6, Iss 2, Pp 261-268 (2023)
Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream production to stabilize its structure. However adding these substances reduces the demand for this product among healthy lifestyle adepts. The aim of the
Externí odkaz:
https://doaj.org/article/874e44f350b3433f891e3073810ada6f
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