Zobrazeno 1 - 10
of 68
pro vyhledávání: '"pumpkin powder"'
Publikováno v:
Vestnik MGTU, Vol 27, Iss 2, Pp 242-255 (2024)
Research to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the Dep
Externí odkaz:
https://doaj.org/article/75ce273b41dc4c77912dd5c39c8d2d33
Autor:
Bauyrzhan Iztayev, Auyelbek Iztayev, Talgat Kulazhanov, Galiya Iskakova, Madina Yakiyayeva, Bayan Muldabekova, Meruyet Baiysbayeva, Sholpan Tursunbayeva
Publikováno v:
Foods, Vol 13, Iss 20, p 3253 (2024)
Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to impro
Externí odkaz:
https://doaj.org/article/120594cd03d3416bae492c823ccc61f0
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 1, Pp 37-44 (2021)
Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley. The experimental design of the research wa
Externí odkaz:
https://doaj.org/article/94e25722a919481ba19693a838dadf5e
Autor:
Fatma Nur Parın, Sofia El-Ghazali, Ayşenur Yeşilyurt, Uğur Parın, Azeem Ullah, Muzamil Khatri, Ick Soo Kim
Publikováno v:
Polymers, Vol 15, Iss 4, p 1002 (2023)
In this study, sustainable water-based films were produced via the solvent-casting method. Petroleum-free-based polyvinyl alcohol (PVA) and carbohydrate-based inulin (INL) were used as matrices. Vegetable-waste pumpkin powder was used in the study be
Externí odkaz:
https://doaj.org/article/72f3148a097b412e95cf48fbc552d593
Publikováno v:
Indonesian Journal of Agricultural Research, Vol 2, Iss 3, Pp 136-147 (2019)
The study was design to evaluate the antioxidant and anti-inflammatory effect of snack bars that made of black glutinous rice and pumpkin powder and study on the male Sprague Dawley rats. Twenty-five male rats in between the age of 2 and 3 months wer
Externí odkaz:
https://doaj.org/article/203880b04540476ebe042da4dedfefbe
Autor:
O. V. Perfilova
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 141-148 (2019)
The use of vegetable oils in bread technology helps to improve quality indicators of bakery products, while the use of corn germ oil can have great prospects, since the nutritional value of this oil is characterized by a high content of vitamin E - a
Externí odkaz:
https://doaj.org/article/d119580f3ba2470aa1429d37e1275918
Autor:
M. I. Fil, T. O. Koropetska
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 20, Iss 90, Pp 75-78 (2018)
The widespread introduction of non-traditional and local types of raw materials and the development of new types of products on their basis should be combined with the scientific substantiation of the composition and technology, which ensures the pro
Externí odkaz:
https://doaj.org/article/ce1dd5d9ab9041e99426198a558bb1f1