Zobrazeno 1 - 10
of 147
pro vyhledávání: '"flaxseed flour"'
Publikováno v:
Новые технологии, Vol 20, Iss 2, Pp 130-142 (2024)
The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50)
Externí odkaz:
https://doaj.org/article/645f32222c9c4d05a92e8bc2f08453fe
Development of recipes and technology for butter cookies using various types of flour and flax seeds
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 128-135 (2024)
Extension of the assortment of products with increased nutritional and biological value can be achieved in different ways. One way is to use various supplements containing functional ingredients. This approach makes it possible to create food product
Externí odkaz:
https://doaj.org/article/8de0747262fc4e39b542a99533bf4d9b
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 168-175 (2024)
Modern Russians do not receive enough polyunsaturated fatty acids in their diet, as well as more than half the recommended dietary fiber intake. One of the sources of enriching the human diet with these nutrients can be flaxseed flour. The reason for
Externí odkaz:
https://doaj.org/article/3bd385969b9e4551be8c9cf753215f10
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7131 (2024)
Edible insects have been evaluated as an alternative and sustainable source of protein because of their nutritive and functional properties for humans and domestic animals. The objective of this study was to assess the use of chemometric [principal c
Externí odkaz:
https://doaj.org/article/ba51c71362af4523bde033ed95016f43
Autor:
L. Borsolyuk, S. Verbytskyi
Publikováno v:
Вісник аграрної науки Причорномор'я, Vol 27, Iss 3, Pp 71-79 (2023)
The problems of providing consumers with healthy nutrition in sufficient quantities are typical for the entire modern world, and specialists are working hard to solve them, trying to harmonize the priorities of nutritional value with the basics of th
Externí odkaz:
https://doaj.org/article/5f2c388127b645698cc5339407d14997
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3779 (2024)
Celiac disease (CD) is a multi-organ complex autoimmune disorder triggered by a gluten-containing diet in genetically predisposed individuals. The only effective treatment for people with CD is strict, lifelong adherence to a gluten-free diet to redu
Externí odkaz:
https://doaj.org/article/91c1149e9fe94d4192a8ff58829c9ab9
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 121-127 (2022)
Recently, in developed countries, bakery products made from sprouted grains, whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour. Whole grain wheat flour is flour made from unrefined gr
Externí odkaz:
https://doaj.org/article/9fc361b7b3704dfc8fbe312b6abd6f41
Akademický článek
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Akademický článek
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Autor:
N. S. Mashanova, G. B. Tokmakhanbet
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 11-16 (2021)
This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-
Externí odkaz:
https://doaj.org/article/dbd5630e9fa64302ac288b96623704ff