Development of preventive vegetable products with protein fortifiers

Autor: Bogonosova I. A., Vasyukova А. Т., Novozhilov M. P.

Publikováno v: Vestnik MGTU, Vol 22, Iss 3, Pp 349-355 (2019)

The developing new formulations of specialized products for the nutrition of schoolchildren and adolescents requires the search for new raw materials that guarantee the expansion of the assortment and increase the consumer properties of culinary prod

Externí odkaz: https://doaj.org/article/8259475ccf15498caafb7a1eeee78b9b

Development of preventive vegetable products with protein fortifiers

Autor: I. A. Bogonosova, Maxim P. Novozhilov, А. Т. Vasyukova

Publikováno v: Vestnik MGTU, Vol 22, Iss 3, Pp 349-355 (2019)

The developing new formulations of specialized products for the nutrition of schoolchildren and adolescents requires the search for new raw materials that guarantee the expansion of the assortment and increase the consumer properties of culinary prod

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::066994463e9550eac6a8d804ba63ea25
https://doi.org/10.21443/1560-9278-2019-22-3-349-355

Commodity characteristics, quality assessment of dry construction mixtures and development of proposals to increase their competitiveness (by order of Sibelko Nebolchi LLC)

Данная работа посвящена оценке Ð¿Ð¾Ñ‚Ñ€ÐµÐ±Ð¸Ñ‚ÐµÐ»ÑŒÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑ‚Ð² ÑÑƒÑ Ð¸Ñ ÑÑ‚Ñ€Ð¾Ð¸Ñ‚ÐµÐ»

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c1c8ceaf6378d86fa21810bee55bedea

Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification

Autor: Oleg Kotlyar, Lidiya Tovma, Svetlana Omel'chenko, Andrii Goralchuk, Sergey Gubsky, Oleg Tereshkin

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 2, № 10 (86) (2017): Technology and Equipment of Food Production; 12-19
Восточно-Европейский журнал передовых технологий; Том 2, № 10 (86) (2017): Технологии и оборудование пищевых производств; 12-19
Східно-Європейський журнал передових технологій; Том 2, № 10 (86) (2017): Технології та обладнання харчових виробництв; 12-19

We developed a theoretical model of the Pickering-steric stabilization of whipped emulsions structure with a low fat content, obtained from a dry fat-containing mixture. It was experimentally proven that the yield shear stress of a whipped emulsion i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67a9337586b50c20b59b629ff79a05c9
http://journals.uran.ua/eejet/article/view/98322

Analysis of bitumen–crumb rubber affinity for the formulation of rubberized dry mixtures

Autor: Orazio Baglieri, Michele Antonio Lanotte, Ezio Santagata, Davide Dalmazzo, Mariachiara Zanetti

Crumb rubber derived from end-of-life tires is nowadays considered as a valuable component to be employed for the production of high-performance bituminous binders and mixtures. Currently available technologies require such a material to be either pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bd0a9805b3df0bb4c19fa3b857b66ba
http://hdl.handle.net/11583/2607956