Zobrazeno 1 - 10
of 35
pro vyhledávání: '"berry raw materials"'
Autor:
M. Muratkhan, B. K. Bulashev, G. H. Ospankulova, D. B. Toymbaeva, S. G. Kamanova, L. A. Murat, E. E. Ermekov, S. A. Saduakhasova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 201-207 (2022)
Grain crops are a good source of carbohydrates and proteins, are important sources of B vitamins and vitamin E, so these crops are widely used for the production of instant cereals, mainly in the form of extruded products. Fruits or vegetables are of
Externí odkaz:
https://doaj.org/article/abbcb9df2e024276bc33e7492ad88ca9
Autor:
Oksana Shtonda, Viktoriia Kulyk
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 3, Pp 59-66 (2022)
Lipid oxidation leads to an unpleasant smell and taste of semi-finished meat, which becomes tougher and less juicy due to the loss of intracellular fluid. The purpose of the study is to determine the effect of fruit and berry components of balsamic v
Externí odkaz:
https://doaj.org/article/f6efc6f750244a008caf442e661bf773
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 79-84 (2021)
Currently, the expаnsion of the rаnge of the brewing industry is possible due to the introduction of аn unconventionаl type of plаnt rаw mаteriаls in the technology, which will аllow producing speciаl -purpose drinks with certаin quаlity
Externí odkaz:
https://doaj.org/article/771874b72cc041cdb1081bbbf9bb4ac5
Akademický článek
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Autor:
Golubtsova Y.V.
Publikováno v:
Foods and Raw Materials, Vol 5, Iss 1, Pp 154-164 (2017)
The fruit and berry vegetable raw materials applied in food production technologies have a positive impact on the consumer properties of ready-made product. The qualitative composition and the quantitative content of separate elements in fruit and be
Externí odkaz:
https://doaj.org/article/50c2f45188bc44ca9eaf2d9aa9adced3
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)
The current thing now is the matter regarding enrichment of food products with organic iodine, which is caused by iodine deficiency in the food ration of most of the country's population and by the country-wide radionuclide pollution, which leads to
Externí odkaz:
https://doaj.org/article/49f6a03e986e4770a7d29963bc214cbe
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 3, Pp 46-54 (2021)
The use of extracts obtained from fruit and berry raw materials has long found application in the alimentary industry. So, their use allows to get a finished food product not only with unique natural organoleptic characteristics, but also to increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::e4cc0d847423d1104308ba869bedb62d
https://www.vestnik-vsuet.ru/vguit/article/view/2835
https://www.vestnik-vsuet.ru/vguit/article/view/2835
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11(112), Pp 92-98 (2021)
This paper reports the improved rotor-film evaporator with the lower arrangement of the separating space, the auger-type discharge of concentrated organic fruit and berry paste, and preheating the puree with secondary steam. The working surface of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b42aaf68be5fd0b5406df830829b8c1
https://doi.org/10.15587/1729-4061.2021.237948
https://doi.org/10.15587/1729-4061.2021.237948
Autor:
Ol'ga Viktorovna Chugunova, Aleksandr Valer'yevich Arisov, Vladislav Mikhaylovich Tiunov, Anton Vladimirovich Vyatkin
Publikováno v:
chemistry of plant raw material; No 3 (2022); 177-185
Химия растительного сырья; № 3 (2022); 177-185
Химия растительного сырья; № 3 (2022); 177-185
The article presents the results of a study of 11 varieties of cherry fruits released in the Sverdlovsk region. As a result of studies of antioxidant indicators, the highest values of antioxidant activity were, mmol/l equiv: in the period of early ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2917c434c409102c0532d6eec0cc5bac
http://journal.asu.ru/cw/article/view/10890
http://journal.asu.ru/cw/article/view/10890
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 50-57 (2020)
The use of collagen in food industry is becoming increasingly popular. It has a neutral taste and smell, so it can be added to drinks. Drinks based on natural mineral waters - "Shorley" type drinks are an actively developing segment of the beer and a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::407e0394be4d72f9008f47449dcc072d
https://doi.org/10.20914/2310-1202-2020-3-50-57
https://doi.org/10.20914/2310-1202-2020-3-50-57