Αποτελέσματα αναζήτησης - "ФУНКЦИОНАЛЬНЫЕ СВОЙСТВА"

Συνεισφορές: The research was carried out within the framework of assignment FGGM‑2022–00006 VNIIK — a branch of the Federal State Budgetary Institution "Financial Research Center for Potatoes named after A. G. Lorkha" "To develop scientific and practical foundations for the production technology of new carbohydrate and protein components of their starch-containing raw materials based on a systematic analysis of their composition and properties for deep processing of potatoes, grain and leguminous raw materials"., Исследования выполнены в рамках задания FGGM‑2022-00006 ВНИИК — филиал ФГБНУ «ФИЦ картофеля имени А. Г. Лорха» «Разработать научно-практические основы технологии производства новых углеводных и белковых компонентов их крахмалосодержащего сырья на основе системного анализа их состава и свойств для глубокой переработки картофеля, зернового и зернобобового сырья».

Πηγή: Food systems; Vol 7, No 3 (2024); 324-335 ; Пищевые системы; Vol 7, No 3 (2024); 324-335 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2024-7-3

Θεματικοί όροι: регулирование, visco-elastic characteristics, structure, air phase, ice crystals, зерновые, масличные, полипептиды, физико-химические показатели, функциональные свойства, биологические свойства, взаимосвязь

Περιγραφή αρχείου: application/pdf

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https://doi.org/10.21323/2618-9771-2024-7-3-324-335

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High nutritional value instant flakes produced from various cereal grains ; Высокая пищевая ценность готовых хлопьев, произведенных из различных злаков

Συγγραφείς: W. K. Galal, R. S. Abd El-Salam, A. M. Marie, В. К. Галал, Р. С. Абд Эль-Салам, А. М. Мари

Πηγή: Food systems; Vol 7, No 1 (2024); 84-90 ; Пищевые системы; Vol 7, No 1 (2024); 84-90 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2024-7-1

Θεματικοί όροι: функциональные свойства, cereal flakes, sensory evaluation, physicochemical characteristics, functional properties, злаковые хлопья, органолептическая оценка, физико-химические характеристики

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Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/415
https://doi.org/10.21323/2618-9771-2024-7-1-84-90

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Academic Journal

Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives: A review ; Аспекты питательных свойств и перспективы применения семян конопли (Cannabis Sativa L.) в производстве продуктов питания

Συγγραφείς: T. N. Capcanari, E. F. Covaliov, C. Lu. Negoița, Т. Н. Капканарь, Е. Ф. Ковалёв, К. Ю. Негоица

Συνεισφορές: The research was supported by Institutional Project 020405 “Optimizing food processing technologies in the context of the circular bioeconomy and climate change”, Bio-OpTehPAS, being implemented at the Technical University of Moldova., Исследование поддержано институциональным проектом 020405 “Оптимизация технологий переработки пищевых продуктов в контексте циклической биоэкономики и изменения климата”, Bio-OpTehPAS, реализуемым в Техническом университете Молдовы.

Πηγή: Food systems; Vol 7, No 1 (2024); 52-58 ; Пищевые системы; Vol 7, No 1 (2024); 52-58 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2024-7-1

Θεματικοί όροι: пищевая ценность, economy, food, functional properties, nutritional value, экономика, продукты питания, функциональные свойства

Περιγραφή αρχείου: application/pdf

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