Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Vladimir Kurchenko"'
Autor:
Vladimir Kurchenko, Tatsiana Halavach, Alexey Yantsevich, Mariya Shramko, Lyudmila Alieva, Ivan Evdokimov, Alexey Lodygin, Vladimir Tikhonov, Andrey Nagdalian, Faten M. Ali Zainy, Ammar AL-Farga, Nora Abdullah ALFaris, Mohammad Ali Shariati
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionThe influence of chitosan's physicochemical characteristics on the functionality of lactic acid bacteria and the production of lactic acid remains very obscure and contradictory to date. While some studies have shown a stimulatory effect
Externí odkaz:
https://doaj.org/article/42b0896d16e74cd2859c68967e583003
Autor:
Sergey Piskov, Lyudmila Timchenko, Svetlana Avanesyan, Shahida Anusha Siddiqui, Marina Sizonenko, Vladimir Kurchenko, Igor Rzhepakovsky, Andrey Blinov, Andrey Nagdalian, Mohammad Ali Shariati, Salam A. Ibrahim
Publikováno v:
Agriculture, Vol 12, Iss 10, p 1590 (2022)
Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated
Externí odkaz:
https://doaj.org/article/c1d030d625c3406bb9eff3431d0b8f04
Autor:
Sergey Piskov, Lyudmila Timchenko, Wolf-Dieter Grimm, Igor Rzhepakovsky, Svetlana Avanesyan, Marina Sizonenko, Vladimir Kurchenko
Publikováno v:
Foods, Vol 9, Iss 2, p 160 (2020)
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on
Externí odkaz:
https://doaj.org/article/dd051289363a40ea86bacd6f85ced28f
Autor:
Aleksei Lodygin, Ivan Evdokimov, Vasili Tsygankow, Natalia Dudchik, Ekaterina Tarun, Natalia Sushynskaya, Tatsiana Halavach, Vladimir Kurchenko
Publikováno v:
Food Processing: Techniques and Technology. 52:375-389
Enzymatic protein hydrolysates of milk are used as a protein component of functional foods intended for children, athletes, and senior citizens. They are easy to absorb and possess hypoallergenic, antioxidant, antimicrobial, and antimutagenic propert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a86d2ec99106fb0e9a86e7bb745a5079
https://doi.org/10.21603/2074-9414-2022-2-2370
https://doi.org/10.21603/2074-9414-2022-2-2370
Publikováno v:
Lecture Notes in Networks and Systems ISBN: 9783030966409
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eacf6c5c9c62ebdfea6e5594858bb4a
https://doi.org/10.1007/978-3-030-96641-6_20
https://doi.org/10.1007/978-3-030-96641-6_20
Autor:
Sergey Piskov, Lyudmila Timchenko, Svetlana Avanesyan, Shahida Anusha Siddiqui, Marina Sizonenko, Vladimir Kurchenko, Igor Rzhepakovsky, Andrey Blinov, Andrey Nagdalian, Mohammad Ali Shariati, Salam A. Ibrahim
Publikováno v:
Agriculture; Volume 12; Issue 10; Pages: 1590
Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7931790ff3b6484d0f9caec4f0145d0
https://mediatum.ub.tum.de/1693545
https://mediatum.ub.tum.de/1693545
This book contains articles on innovative biotechnologies for the production and application of biopolymers and their derivatives in various industries. The conference “Intelligent Biotechnologies of Natural and Synthetic Biologically Active Substa