Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yu. F. Roslyakov"'
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 31-47 (2024)
Investigation of inulin and the possibilities of its use is a relevant and important scientific and practical task. The goal is to study the features of the structural organization of inulin and analyze the possibilities of its use. The object and me
Externí odkaz:
https://doaj.org/article/551d9abec6ab448792fbb5a53db6d7c9
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 5-11 (2021)
The studies of the effect of barley flour on the processes occurring during the production of acidophilic sourdough have been carried out. It was found that the introduction of barley flour in the preparation of saccharified brew for the breeding cyc
Externí odkaz:
https://doaj.org/article/1bfca57bd66b455ea8bd6ea1b4784f96
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032076
The article deals with the issues about economic efficiency of producing a complex powdered concentrate from grain and fruit and berry raw materials for the producing soft drinks of high nutritional value. The main indicators that characterize the ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cec0d57100bc30182aac060387d52a0
https://doi.org/10.1088/1755-1315/677/3/032076
https://doi.org/10.1088/1755-1315/677/3/032076
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 548:082091
The article deals with the issues of efficiency in the production of flour confectionery products with increased nutritional value due to the introduction of developed technologies for the production of high-protein flour from wheat grain. A comparis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5374861dac0c6c20aa339349f7c45cbe
https://doi.org/10.1088/1755-1315/548/8/082091
https://doi.org/10.1088/1755-1315/548/8/082091
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 548:022104
With the use of innovations in grain processing enterprises, the goal of increasing production efficiency, obtaining new opportunities to improve product quality and customer satisfaction is achieved. The main place in the creation of innovative tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff36f056e0b3b60395b82000c1a2d910
https://doi.org/10.1088/1755-1315/548/2/022104
https://doi.org/10.1088/1755-1315/548/2/022104
Publikováno v:
Voprosy pitaniia. 87(5)
Almost all currently used technologies for the food production are related to the melanoidinformation reaction, which has a significant effect on appearance, taste, nutritional value and consumer properties of the foodstuffs. To assess the effect of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::816fef724cff43c336d49febbe4518d2
https://pubmed.ncbi.nlm.nih.gov/30592895
https://pubmed.ncbi.nlm.nih.gov/30592895
Publikováno v:
Voprosy pitaniia. 86(3)
Food production technologies, including heat treatment, are often accompanied by a change in their organoleptic characteristics (color, taste and aroma) due to the formation of colored substances as a result of the melanoidin reaction. The authors si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e259616a2922406f61f095213c4543f5
https://pubmed.ncbi.nlm.nih.gov/30645868
https://pubmed.ncbi.nlm.nih.gov/30645868