Open Access
| Issue |
BIO Web Conf.
Volume 64, 2023
Agro-Bio-Technologies 2023 - Innovative Solutions for the Development of the Industry
|
|
|---|---|---|
| Article Number | 01020 | |
| Number of page(s) | 11 | |
| Section | Food Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/20236401020 | |
| Published online | 27 July 2023 | |
- Decree of the President of the Russian Federation of December 1, 2016 No. 642 “On the Strategy for Scientific and Technological Development of the Russian Federation” [Google Scholar]
- V.A. Revyakina, The problem of food allergy at the present stage, Nutrition issue, 89, 4 (2020) DOI: 10.24411/0042-8833-2020-10052 [Google Scholar]
- A.A. Baranov, L.S. Namazova-Baranova, R.M. Khaitov, N.I. Ilyina, O.M. Kurbacheva, O.P. Kovtun, G.A. Novik, S.G. Makarova, E.A. Vishneva, L.R. Selimzyanova, D.S. Chemakina, A.A. Alekseev, a Yu.G. Levina, K.E. Efendieva, E.A. Dobrynina, T.E. Privalova, M.A. Snovskaya, Modern principles of managing children with food allergies, Pediatric pharmacology, 18(3) (2021) DOI: 10.15690/pf.v18i3.2286 [Google Scholar]
- M. N. Alshevskaya, O. V. Anistratova, A. A. Kochina, Technological features of manufacturing of a plant product using microorganisms Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus, Bulletin of the International Academy of Refrigeration, 3 (2022) DOI: 10.17586/1606-4313-2022-213-39-48 [Google Scholar]
- V.D. Kosoy, N.I. Dunchenko, M.Yu. Merkulov, Rheology of dairy products. M. : DeLi print, 2010. 826 p. [Google Scholar]
- A.V. Gorbatov, Rheology of meat and dairy products. M : Food industry, 1979. 383 p. [Google Scholar]
- S. V. Ivanov, E. V. Grek, E. A. Krasulya, Modeling in the technology of whey drinks with high viscosity. Technique and technology of food production. 3(34) (2014) [Google Scholar]
- P. A. Lisin, O. V. Pasko, M. S. Esipova, Rheological assessment of the structure of enriched yogurt. Bulletin of Omsk State Agrarian University, 2(26) (2017) [Google Scholar]
- A. G. Shleikin, N. P. Danilov, A. E. Argymbaeva, S. V. Rykov, Modification of the structure of yogurt using amaranth extract and transglutaminase, Science Journal of NRU ITMO. Series: Processes and devices for food production, 3 (2015) [Google Scholar]
- Chernova D.V. Analysis of the influence of Jerusalem artichoke powder on the rheological properties of yoghurts, Competition of scientific, design and technological works of students from Volgograd State Technical University: abstracts of reports (Volgograd, April 16-20, 2018). Volgograd: Volgograd state tech. university (2018) [Google Scholar]
- A. G. Shleikin, N. V. Barakova, M. N. Petrova, N. P. Danilov, and A. E. Argymbaeva, Influence of sugar syrup, honey and cereals on the rheological properties of yogurt, Scientific journal NRU ITMO. Series: Processes and devices for food production, 2 (2015) [Google Scholar]
- Yakovleva S. Yu., Trigub V. V., Popov V. G, Improving recipes and technologies for obtaining functional yogurt, Nutrition Industry, 6, 2 (2021) DOI 10.29141/2500-19222021-6-2-8. [Google Scholar]
- K. A. Kholobova, O. V. Anistratova, Influence of a consortium of microorganisms on the structural and mechanical properties of fermented clots in the production of soft sour-milk cheeses, Scientific journal NRU ITMO. Series: Processes and devices for food production, 2(48) (2021) DOI 10.17586/2310-1164-2021-14-2-20-30. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.