Výsledky vyhledávání - "V Ya Chernykh"

Rheological evaluation of the grade of freshness of bakery products

Autor: V. Ya Chernykh, V. V. Kononenko, S. V. Agamalov

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_________::af3daabccecb32a28d12ac4fe10f4f2b
https://doi.org/10.1063/5.0100923

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Development of a modern methodology for experimental laboratory baking of rye bread

Autor: N. Yu Bykova, V. Ya Chernykh

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_________::303ff7e8a37434b037ec20731df9d65d
https://doi.org/10.1063/5.0100485

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Health Monitoring System for Patients with Gestational Diabetes Mellitus Based on Nutrition Diaries and Fitness Bracelets

Autor: V. Ya. Chernykh, Zafar M. Yuldashev, Evgenii Pustozerov, Aleksandra Tkachuk, E. A. Vasyukova, Polina V. Popova

Publikováno v: Biomedical Engineering. 53:305-308

Results from the development and clinical implementation of a health state monitoring system for patients with gestational diabetes mellitus are presented. The system collects and processes patients’ lifestyle and meal data. Data on nutrient intake

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7ad95e640ae8a75a58a1cc40930c41ec
https://doi.org/10.1007/s10527-020-09931-3

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Influence of technological factors on the physical and chemical properties of rye dough and the parameters of its fermentation

Autor: N Yu Bykova, V Ya Chernykh

Publikováno v: IOP Conference Series: Earth and Environmental Science. 1052:012026

Preparing rye dough, special attention should be paid to assessing its rheological behavior taking into account the semi-finished product titratable acidity. Water dosage determination for mixing the dough should be carried out taking into account it

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5b3f59b7561118be03458a565dd2c9fe
https://doi.org/10.1088/1755-1315/1052/1/012026

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Investigation of the rheological parameters of a complex homogenate (dough model) prepared from flour and fractions of an electrochemically activated water

Autor: A G Pogorelov, V Ya Chernykh, T A Bulavina, O A Suvorov, A L Kuznetsov, L G Ipatova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 1052:012028

One of the directions for improving existing and creating new technologies for bakery products can be associated with the regulation of dough making processes through the use of electrochemically activated (ECA) water during kneading. By the ECA wate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::70e176c4fd7ecd671edcccd088a1a2e3
https://doi.org/10.1088/1755-1315/1052/1/012028

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Shaped jelly marmalade with cranberry concentrate

Autor: V Ya Chernykh, O E Bakumenko, E V Alekseenko

Publikováno v: IOP Conference Series: Earth and Environmental Science. 640:052007

The use of fruit raw material and its processing products in production technologies of marmalade products is a promising direction in the correction of nutritional value and consumer properties. Hence, cranberries, which are a recognized source of h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2aa46aae30ef2f24ee2cabd5fd418f51
https://doi.org/10.1088/1755-1315/640/5/052007

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Algorithms for effective assessment of physical activity and lifestyle in gestational diabetes patients

Autor: Elena Vasukova, V. Ya. Chernykh, Aleksandra Tkachuk, Evgenii Pustozerov, Polina V. Popova

Publikováno v: XIV RUSSIAN-GERMANY CONFERENCE ON BIOMEDICAL ENGINEERING (RGC-2019).

The paper presents a method for effective assessment of physical activity of patients with gestational diabetes mellitus. The method is based on a combined use of a fitness tracker and a mobile app for diet management that are operated by a specially

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::75b3b28b7f69e9e8a8ecfe1ef1a091bc
https://doi.org/10.1063/1.5121978

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Structure and thermodynamic melting parameters of wheat starches with different amylose content

Autor: Vladimir P. Yuryev, W. Baszczak, I. Bocharnikova, L. A. Wasserman, Józef Fornal, V. Ya. Chernykh, A. V. Krivandin, Alberto Schiraldi

Publikováno v: Journal of Thermal Analysis and Calorimetry. 74:681-695

The hierarchical granule structure of starches with different amylose content extracted from winter wheat was investigated using light microscopy (LM), scanning electron microscopy (SEM), wide-angle X-ray diffraction (WAXS), high-sensitivity differen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a44717566ca3361ee730dc831cafa5e4
https://doi.org/10.1023/b:jtan.0000011001.02981.88

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