Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus …
S Piskov, L Timchenko, WD Grimm, I Rzhepakovsky… - Foods, 2020 - mdpi.com
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural
antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this …
antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this …
A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods
S Piskov, L Timchenko, S Avanesyan, SA Siddiqui… - Agriculture, 2022 - mdpi.com
Mushroom powders, as functional food ingredients, have attracted much attention in recent
years. In the present study, four drying methods, ie, freeze drying (FD), hot air drying (HAD) …
years. In the present study, four drying methods, ie, freeze drying (FD), hot air drying (HAD) …
Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products
Z Alexandra, B Evgeny, B Olga, A Lyudmila… - Foods and Raw …, 2020 - cyberleninka.ru
Introduction. Modern scientific research into the biochemical composition and medicinal
value of plants makes it possible to use them as functional ingredients in food technology …
value of plants makes it possible to use them as functional ingredients in food technology …
Development of a scientific concept of industrial storage systems for environmentally safe apples.
AA Varivoda, EV Svetlakova, IV Ziruk… - Slovak Journal of …, 2022 - search.ebscohost.com
The research project has developed and justified the storage modes of apples in a modified
gas environment by creating an isolated" closed loop" of high-pressure polyethylene; the …
gas environment by creating an isolated" closed loop" of high-pressure polyethylene; the …
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AV Zaushintsena, EN Bryukhachev, OV Belashova… - jfrm.ru
Introduction. Modern scientific research into the biochemical composition and medicinal
value of plants makes it possible to use them as functional ingredients in food technology …
value of plants makes it possible to use them as functional ingredients in food technology …
МИКРОСТРУКТУРНЫЙ АНАЛИЗ КРИОПРОТЕКТОРНОГО ЭФФЕКТА ЛАКТОЗЫ ПРИ СУБЛИМАЦИОННОЙ СУШКЕ ВЕШЕНКИ
СИ Писков, ЛД Тимченко, ИВ Ржепаковский… - … Глобальные вызовы и …, 2021 - elibrary.ru
Исследован криозащитный эффект лактозы в виде 10% водного раствора в условиях
сублимационного высушивания плодовых тел вешенки. Методами микроскопии и …
сублимационного высушивания плодовых тел вешенки. Методами микроскопии и …