A mostrar 1 - 20 resultados de 36 para a pesquisa '"Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij"', tempo de pesquisa: 0.19seg Refinar resultados
Influence of silver carp skins processing conditions on collagen structure
Development of a functional product for the prevention of iodine deficiency

Development of technology for "Shorley" type beverages with collagen
Collagen drinks for functional nutrition

Paddlefish is a promising source of raw materials for the development of the domestic market of fish products
Protein of fish origin – a source of health and beauty

The use of internal friction measurements for the study of ultra- and nanofiltration of modified curd whey
Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value

Evaluation of rabbit meat properties as raw material for functional products manufacturing
Obtaining and application of increased food and biological value iodinated products from lentils sprouted grain

Prospects of using the turkey skins in technology of meat products
Evaluating the effectiveness of non-pharmacological nutritional correction of health of the person on the basis of the provisions of thermodynamics

Rational use of by-products in the processing of turkeys
The development of meat pate with increased the food and biological values with germinated grains lentils

Preparation and application prospects metal containing biocorrectors as part of film coverings to maintain human health
Physical-chemical and biocatalytic properties of a proteolytic complex of the preparation "Protepsin"

FOOD FIBRES OF THE DOMESTIC PRODUCTION FOR THE MEAT-PROCESSING INDUSTRY
PROPERTIES OF COMMERCIAL ENZYME PREPARATION PROTEPSIN

INVESTIGATION OF THE SORPTION OF IODINE ON A COLLAGEN CARRIER TO OBTAIN A FUNCTIONAL INGREDIENT FOR FOOD SYSTEMS
DEVELOPMENT THE FORMULATION OF MINCED MEAT WITH THE USE OF DIETARY FIBER ECOLIGHT NATIVE

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