Использование растительных обогащающих добавок при производстве макаронных изделий: литературный обзор
ОФ Фазуллина, СО Смирнов - Вестник Мурманского …, 2019 - cyberleninka.ru
Качество продуктов питания и сбалансированность в целом рациона человека имеют
определяющее значение для состояния его здоровья и качества жизни. Пищевые …
определяющее значение для состояния его здоровья и качества жизни. Пищевые …
The effects of ω-3 fatty acids and inulin addition to spelt pasta quality
This paper investigates the effects of simultaneous addition of inulin (10 g/100 g of sample
and 20 g/100 g of sample) and ω-3 fatty acids content (0.2 g/100 g of sample, 0.4 g/100 g of …
and 20 g/100 g of sample) and ω-3 fatty acids content (0.2 g/100 g of sample, 0.4 g/100 g of …
Textural, color and sensory features of spelt wholegrain snack enriched with betaine
The influence of different extrusion parameters, including screw speed (250–750 rpm), feed
rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties …
rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties …
Development of a novel rice-based snack enriched with chicory root: physicochemical and sensory properties
A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-
screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for …
screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for …
The effect of yeast extract addition on bread quality parameters
The effects of yeast extract addition, with varied quantities of salt and sugar, on the chemical
and mineral composition, colour and sensory properties of spelt bread, in order to obtain …
and mineral composition, colour and sensory properties of spelt bread, in order to obtain …
Макаронные изделия с низким гликемическим индексом
СО Смирнов, ОФ Фазуллина - Научный журнал НИУ ИТМО …, 2019 - cyberleninka.ru
Рассматривали целесообразность применения нетрадиционных видов растительного
сырья в рецептуре и технологии производства макаронных изделий с низким …
сырья в рецептуре и технологии производства макаронных изделий с низким …
Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis
M Bodroža‐Solarov, Đ Vujić, M Ačanski… - Journal of the …, 2014 - Wiley Online Library
BACKGROUND In the present paper, a special method for derivatization of liposoluble
extract of common wheat and spelt flours was employed which enables simultaneous …
extract of common wheat and spelt flours was employed which enables simultaneous …
[HTML][HTML] Макаронные изделия повышенной пищевой ценности с использованием полбы
ОФ Фазуллина, СО Смирнов - Ползуновский вестник, 2019 - cyberleninka.ru
Качество продуктов питания и сбалансированность в целом рациона человека имеют
определяющее значение для состояния здоровья и качества его жизни. Макаронная …
определяющее значение для состояния здоровья и качества его жизни. Макаронная …
Spelt pasta with addition of inulin as a functional food: sensory evaluation and consumer attitudes.
The objective of this study was to evaluate the impact that the addition of inulin HPX, in the
quantities of 0, 5, 10 or 20%, has on nutritional and sensory properties of spelt pasta …
quantities of 0, 5, 10 or 20%, has on nutritional and sensory properties of spelt pasta …
The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour
G Frakolaki, V Giannou, C Tzia - Food Science and …, 2020 - journals.sagepub.com
The aim of this work was the evaluation of the breadmaking potential of spelt flour when
combined with wheat flour in various proportions, both in freshly baked and frozen form, and …
combined with wheat flour in various proportions, both in freshly baked and frozen form, and …