Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ya. I. Khramova"'
Autor:
V. N. Khramova, A. M. Pimenova, Ya. I. Khramova, K. A. Lubchinsky, R. R. Sanzhapov, Yu. D. Grebennikova, R. Kh. Kudaev
Publikováno v:
VII INTERNATIONAL CONFERENCE “SAFETY PROBLEMS OF CIVIL ENGINEERING CRITICAL INFRASTRUCTURES” (SPCECI2021).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c5ac244cf742dd7b54fe29b64ed6c9e
https://doi.org/10.1063/5.0126339
https://doi.org/10.1063/5.0126339
Autor:
V N Khramova, A D Timofeeva, Ya I Khramova, K A Lubchinsky, V A Eviev, M I Slozhenkina, O A Knyazhechenko
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 981:022107
In 30 years, the consumption of livestock products is expected to increase by 60-70%, which will require huge resources. Traditional feeds such as soybean meal and fishmeal are very expensive and moreover, their availability will be limited in the fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0418bbdcaf4b72f28b795bd5127b66ca
https://doi.org/10.1088/1755-1315/981/2/022107
https://doi.org/10.1088/1755-1315/981/2/022107
Autor:
V N Khramova, S E Bozhkova, D A Skachkov, A M Sinelnik, Ya I Khramova, K A Lubchinsky, Yu D Danilov
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 981:022099
In today’s world one of the important tasks is the problem of providing people with healthy and high-quality food. The aim of the work was to develop a recipe for meat rolls with dietary properties. The tasks that were solved in the creation of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57219c81e9b3d8af6ae1e4f7bbe149e7
https://doi.org/10.1088/1755-1315/981/2/022099
https://doi.org/10.1088/1755-1315/981/2/022099
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012032
This article briefly covers the problem of iodine deficiency in the country, it is described about the iodine-containing preparation "Yodozin". Research data is given and illustrates its effect when adding in natural-finished products from poultry me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::934f11963e680812d14dd87e4e2b61da
https://doi.org/10.1088/1755-1315/848/1/012032
https://doi.org/10.1088/1755-1315/848/1/012032
Autor:
V. N. Khramova, A. A. Korotkova, Ya I. Khramova, Yu N. Kartushina, E A Chekhova, I. F. Gorlov
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012051
The article discusses the issue of organizing the production of cooked-smoked meat products for the nutrition of athletes and increasing the functionality of the assortment positions of the line of cooked-smoked products by using L-carnitine as a foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27a3016d48317ca5907f9c5bc7ce1fbf
https://doi.org/10.1088/1755-1315/848/1/012051
https://doi.org/10.1088/1755-1315/848/1/012051
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032078
The aim was identification of patterns of changes in the physical and chemical state of biopolymers in durum and soft wheat seeds after the treatment of impulse pressure (IP) and during the storage of seeds. It was found that durum wheat seeds accumu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f28b84ee629c81a0f1c25d2d14ac8ddc
https://doi.org/10.1088/1755-1315/677/3/032078
https://doi.org/10.1088/1755-1315/677/3/032078
Autor:
E. E Nefedieva, V. A. Eviev, Ya I. Khramova, I. V. Yudaev, Yu N. Kartushina, M. I. Slozhenkina, A. D. Timofeeva, V. N. Khramova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032069
The article considers the issue of destruction and processing of killed locust and their prospects to be used in food industries. In the Republic of Kalmykia and Volgograd region, the problem of protecting the crop from insects, namely, locusts, is e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8a7a67eaf1cd59b1de2402c54cc4dbc
https://doi.org/10.1088/1755-1315/677/3/032069
https://doi.org/10.1088/1755-1315/677/3/032069
Autor:
D A Razumov, Ya I. Khramova, E.V. Khrapova, E A Chekhova, M. I. Slozhenkina, A.N. Burdina, V. N. Khramova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032064
The article discusses a method for increasing the shelf life of meat pates by adding a natural antioxidant. Numerous studies show that the most popular and competitive food products are products that are convenient and easy to prepare in a short amou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8825863c8e4644e1a1f70bcfaf1f2a14
https://doi.org/10.1088/1755-1315/677/3/032064
https://doi.org/10.1088/1755-1315/677/3/032064
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032052
In today’s world diseases of alimentary etiology are common. They occur when there is insufficient intake of important essential substances, that include amino acids. Lack of essential amino acids can lead to serious disruptions in vital functions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1f3bf10249525248205ea1b7da6b3ec
https://doi.org/10.1088/1755-1315/677/3/032052
https://doi.org/10.1088/1755-1315/677/3/032052
Autor:
E A Chekhova, Ya I Khramova, A.N. Burdina, O A Knyazhechenko, E.V. Khrapova, V. N. Khramova, I. F. Gorlov
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032036
The article discusses the issue of expanding the range of low-calorie sausages. The introduction of Jerusalem artichoke powder due to the inulin included in the composition made it possible to replace part of the fat phase without deteriorating organ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da617a96e90785ada78f0ca868d2af4f
https://doi.org/10.1088/1755-1315/677/3/032036
https://doi.org/10.1088/1755-1315/677/3/032036