Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Yu. I. Bogdanova"'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 198-205 (2024)
Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protei
Externí odkaz:
https://doaj.org/article/e53d8a0b58ca4aeda0480f1a0047096f
Autor:
N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 1, Pp 75-87 (2024)
The wide use of antioxidants is due to their involvement in free radical processes in foods and human body. Interest in the use of low-value raw materials providing products with functional properties and increasing their shelf life is rapidly increa
Externí odkaz:
https://doaj.org/article/ddfc165285bf47cda8e9577fd1c2e214
Autor:
A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, S. I. Loskutov, N. V. Bogolyubova, R. V. Nekrasov, A. A. Motovilina, Yu. I. Bogdanova
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 3, Pp 191-202 (2023)
A unique muscle of pigs (Sus scrofa domesticus) is m. semitendinosus, which contains the “red” (dark) part located mainly in the depth of the leg cut and the “white” (light) part located in the close proximity to the subcutaneous fat layer. D
Externí odkaz:
https://doaj.org/article/36aba2300cd2476fa63aeeb56f642afe