Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Vasyukova, Anna"'
Publikováno v:
BIO Web of Conferences, Vol 46, p 01010 (2022)
The article provides information on the daily need for nutrients and energy value of students in the age category from 7 to 11 years and older. The developed protein-enriched vegetable casseroles are products of increased nutritional value. The prote
Externí odkaz:
https://doaj.org/article/37882d29674b45d2bf3bbc43753c1495
Autor:
Vasyukova Anna, Lyubimova Kristina
Publikováno v:
BIO Web of Conferences, Vol 46, p 01011 (2022)
The article discusses the chemical composition of meat according to the main qualitative characteristics to identify the least nutritious product for its subsequent enrichment with various micronutrients. The introduction of dishes and products with
Externí odkaz:
https://doaj.org/article/38c198d90a2e406884c857cabbf3e17a
Autor:
Vasyukova Anna, Kononenko Marina, Moshkin Alexander, Vasyukov Maxim, Kushnarenko Anatoly, Binkovskaya Olga
Publikováno v:
BIO Web of Conferences, Vol 30, p 01023 (2021)
The paper presents the results of using algae as a natural additive to chopped semi-finished meat products. The optimal ratio is set by means of the design method and the results of organoleptic assessment. The mathematical models that help to determ
Externí odkaz:
https://doaj.org/article/cbedbd7ac656454a8c782d7491eced0f
Publikováno v:
E3S Web of Conferences, Vol 279, p 03002 (2021)
The article presents studies on the optimization of recipes and nutritional value of national meat and vegetable products enriched with vegetable products: cabbage, carrots and pumpkin, for the nutrition of school children of 7-11 years old. Using th
Externí odkaz:
https://doaj.org/article/25bee4fcb8a2422b85e0d1a79aa78e99
Publikováno v:
BIO Web of Conferences, Vol 34, p 06015 (2021)
This article presents the results of a study of safety indicators, nutritional value and sales of bakery products obtained using progressive baking technologies. The purpose of the research is to determine the feasibility of production and sale of ba
Externí odkaz:
https://doaj.org/article/1ba7e514c59c40298e8173ba44588466
Publikováno v:
BIO Web of Conferences, Vol 40, p 02011 (2021)
The paper considers the potato cultivars of various starch concentration grown in the central part of the country. The aim of the study is to determine the out-come of the product and the consumer properties of different potato cultivars. The objects
Externí odkaz:
https://doaj.org/article/2b3f7f3e6d70459ea97aeae4521de4b0
Autor:
Vasyukova Anna, Slavyanskiy Anatolij, Karpov Valerij, Moshkin Aleksandr, Strokova Anna, Boltenko Yuri
Publikováno v:
BIO Web of Conferences, Vol 40, p 02005 (2021)
This article presents studies of optimization of recipes and nutritional value of bakery products using six types of malt from cereals and legumes. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formula
Externí odkaz:
https://doaj.org/article/66d61e3ea7b641f2926afc4947a6b0c9
Autor:
BELENKOV, ALEKSEI, PELIY, ALEKSANDR, VASYUKOVA, ANNA, BURLUTSKIY, VALERIY, BORODINA, EKATERINA, DIOP, AMETH, MOSKIN, ALEKSANDR
Publikováno v:
Research on Crops; Sep2020, Vol. 21 Issue 3, p512-519, 8p
Autor:
Khabirov, Ayrat, Khaziakhmetov, Fail, Rebezov, Yaroslav, Gorelik, Olga, Derkho, Marina, Kozlov, Valeriy, Vasyukova, Anna
Publikováno v:
Indian Journal of Forensic Medicine & Toxicology; Jul-Sep2020, Vol. 14 Issue 3, p1070-1075, 6p
Autor:
Kabulov, Bolat1, Kassymov, Samat1, Moldabayeva, Zhanar1, Rebezov, Maksim2,3, Zinina, Oksana4, Chernyshenko, Yuliya5, Arduvanova, Fluza5, Peshcherov, Georgy6,7, Makarov, Sergey8, Vasyukova, Anna8
Publikováno v:
EurAsian Journal of Biosciences. Jan-Jul2020, Vol. 14 Issue 1, p213-218. 6p.