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Qualitative indicators of protein concentrates from pea and chickpea flour [PDF]

BIO Web of Conferences, 2022
A comparative analysis of the qualitative indicators of food and feed protein concentrates (PC) from pea and chickpea flour was carried out.
Kolpakova Valentina, Ulanova Ruzaliya, Kulikov Denis, Bessonov Vladimir   +3 more
doaj   +1 more source

Modified Porous Starch in Development of Biodegradable Composite Polymer Materials [PDF]

Техника и технология пищевых производств, 2020
Introduction. Modern food industry needs composite polymer materials based on natural compounds that accelerate the biodegradability of packaging materials. Starch is one of the most effective organic fillers.
Papakhin Aleksandr А. , Kolpakova Valentina V. , Borodina Zinaida M. , Sardzhveladze Aslan S. , Vasiliev Ilya Yu.   +4 more
doaj   +1 more source

Evaluation of various varieties of peas as raw material for deep processing

Аграрная наука Евро-Северо-Востока, 2022
The article provides an overview of the criteria for choosing pea varieties to evaluate economically valuable traits. For the effective use of peas as raw materials for deep processing, two directions can be considered: a joint increase in the content of
V. G. Goldstein, L. P. Nosovskaya, L. V. Adikaeva, V. A. Kovalenok   +3 more
doaj   +1 more source

Study of the composition of potatoes by agronomic traits determining its suitability for industrial processing

Аграрная наука Евро-Северо-Востока, 2022
The study of biochemical quality indicators of 26 new potato hybrids was carried out in order to determine the ones mostly suitable for processing into starch and potato products and for use as table variety.
A. V. Semenova, V. G. Goldstein, V. A. Degtyarev, A. A. Morozova, A. K. Koroleva   +4 more
doaj   +1 more source

Determination of suitability of different potato (Solanum tuberosum L.) varieties with white and pigmented pulp for processing into potato products

Аграрная наука Евро-Северо-Востока, 2022
The article provides an overview of the current state of research in the field of requirements for the quality of potatoes for processing them into potato products.
V. G. Goldstein, V. A. Degtyarev, V. A. Kovalenok, A. V. Semenova, A. A. Morozova   +4 more
doaj   +1 more source

SAFE FOOD FOR PATIENTS WITH PHENYLKETONURIA: AN INNOVATIVE METHOD OF PRODUCING PROTEIN-FREE PASTA PRODUCTS

Siberian Journal of Life Sciences and Agriculture, 2022
Background. At the moment, there is only a little information about the formulations of protein-free food products. Therefore, developing innovative methods of obtaining protein-free pasta is relevant for medicine and dietetics.
Vladimir V. Litvyak, Svetlana T. Bykova, Yuri F. Roslyakov, Lidia B. Kuzina   +3 more
doaj   +1 more source

GLUCOSE NUCLEATION IN THE PRESENCE OF SURFACE ACTIVE AGENTS [PDF]

Foods and Raw Materials, 2018
In the production crystallization of glucose, there are special problems at the nucleation stage, which requires seed crystals. The need for them reaches 10–15% of the weight of the solution, reducing the productivity of equipment.
Khvorova L.S., Lukin N.D. , Baranova L.V.   +2 more
doaj   +1 more source

Complex bioconversion of secondary products of processing pea flour into fodder yeast

Аграрная наука Евро-Северо-Востока, 2023
The purpose of the research is to develop a comprehensive bioconversion of secondary processing products (SPP) of pea flour: liquid whey and insoluble starch-protein residue (ISPR), formed during the isolation of food protein concentrate (PC) using ...
V. V. Kolpakova, R. V. Ulanova, D. S. Kulikov, V. A. Gulakova   +3 more
doaj   +1 more source

EFFECT OF SURFACTANTS ON KINETICS OF DEXTROSE CRYSTALLIZATION [PDF]

Техника и технология пищевых производств, 2017
Dextrose (glucose) is a very important food and a medicinal product not produced in Russia. The aim of this investigation is to intensify crystallization of dextrose and its further production for import substitution.
Khvorova L.S., Andreev N.R., Lukin D.N.
doaj   +1 more source

Use of pullulanase as a biocatalyst for starch hydrolysis: Part 1. Study of the effect of pullulanase on maize amylopectin starch

Пищевые системы, 2022
The use of debranching enzymes in starch hydrolysis is a topical direction for obtaining new types of starch products with controlled properties and a potential for the further use.
A. A. Papakhin, Z. M. Borodina
doaj   +1 more source