Zobrazeno 1 - 10
of 102
pro vyhledávání: '"cowberry"'
Autor:
Mathias Amundsen, Anne Linn Hykkerud, Niina Kelanne, Sanni Tuominen, Gesine Schmidt, Oskar Laaksonen, Baoru Yang, Inger Martinussen, Laura Jaakola, Kjersti Aaby
Publikováno v:
Foods, Vol 12, Iss 11, p 2154 (2023)
Wild lingonberries are a traditional source of food in the Nordic countries and an important contributor to economic activity of non-wood forest products in the region. Lingonberries are a rich source of bioactive compounds and can be a valuable cont
Externí odkaz:
https://doaj.org/article/a3c109dc046c435eaeef1fe81843f0bd
Autor:
A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova
Publikováno v:
Теория и практика переработки мяса, Vol 4, Iss 4, Pp 4-11 (2019)
Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body. The aim of the work was to develop an immobilization method as a way for improving the stability of pol
Externí odkaz:
https://doaj.org/article/24476b20420c4c7f8159821e5afa134c
Publikováno v:
Vestnik MGTU, Vol 22, Iss 3, Pp 322-330 (2019)
Foods rich in antioxidants and antioxidant activity reduce the risk of many diseases. To solve the urgent task of creating an optimal technology for extracting a complex of substances with antioxidant action from fruits widely distributed in the Russ
Externí odkaz:
https://doaj.org/article/27fb03b13cac47caa558b93267549af5
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 434-446 (2018)
The production technology of sauce from cranberries and apple pectin has been described. The characteristics of the main raw material have been considered. The results of marketing researches of assortment of sauces, realized in large trading network
Externí odkaz:
https://doaj.org/article/061d9d045e274b1aa567532c6245da53
Publikováno v:
The New Phytologist, 1999 Feb 01. 141(2), 277-289.
Externí odkaz:
https://www.jstor.org/stable/2588560
DEVELOPMENT OF COMPOSITION AND TECHNOLOGY FOR PRODUCTION OF NONALCOHOLIC BEVERAGE CONCENTRATE TABLET
Publikováno v:
Техника и технология пищевых производств, Vol 46, Iss 3, Pp 96-101 (2017)
The high and stable demand for dry concentrates of nonalcoholic beverages prepared on the basis of extracts of fruit raw materials is primarily due to the simplicity and convenience of storage, transportation and use. As a result of monitoring of tra
Externí odkaz:
https://doaj.org/article/f1079ed6e1734d1fa19c825e4106f2b5
Autor:
Elena Moshkina, Ol’ga Bakhmеt, Mariya Medvedeva, Anastasiya Mamai, Anna Zachinyaeva, Yuliya Tkachenko
Publikováno v:
Transactions of the Karelian Research Centre of the Russian Academy of Sciences, Iss 11 (2019)
The study was carried out in the Kivach Strict Nature Reserve situated in the middle taiga of Karelia. Albic Podzols formed over fluvioglacial sandy deposits in different vegetation microgroups (lichen-, cowberry-, bilberry-, true moss-dominated) wit
Externí odkaz:
https://doaj.org/article/876335c1f04f41c697fbfb247b51b26d
Publikováno v:
Техника и технология пищевых производств, Vol 40, Iss 1, Pp 51-60 (2016)
In recent years, Russia has shown the increased interest of consumers to food products enriched with natural bioactive ingredients. The fundamental resource-saving technological scheme of production of fortified sugar confectionery has been developed
Externí odkaz:
https://doaj.org/article/f3a42ea6dfed4571a1c49e1014e5aea4
Autor:
Lupinskaya S.M., Kuznetsova L.A.
Publikováno v:
Техника и технология пищевых производств, Vol 37, Iss 2, Pp 22-28 (2015)
The protein composition of wild plants is quite diverse. Some herb wild plants have rather high protein content and can serve as its additional source when developing combined products with balanced protein content. In this regard, the selection of w
Externí odkaz:
https://doaj.org/article/961aa135fcb74b07a148d456f70e9c06