Opportunities and risks of plant based food radurization in a pandemic

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Bibliographische Detailangaben
Veröffentlicht in:	International Conference on Food Science and Biotechnology (2021 : Jekaterinburg) International Conference on Food Science and Biotechnology (FSAB 2021)
1. Verfasser:	Rozhdestvenskaya, L. N. (VerfasserIn)
Weitere Verfasser:	Drill, A. A. (VerfasserIn)
Pages:	2021
Format:	UnknownFormat
Sprache:	eng
Veröffentlicht:	2021
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Titel	Jahr	Verfasser
Prevention of stress and ensuring the broiler meat quality with lithium-based feed additives	2021	Tikhonova, N.
Obtaining filling with apples and red rowan fruits for confectionery	2021	Nitsievskaya, K. N.
GC-MS analysis of lipophilic components of rhizomes of plant Rhodiola rosea L.	2021	Kukina, T. P.
Production of biologically complete poultry products using hydrolyzed vegetable protein	2021	Bachinskaya, V. M.
Ways to improve the technological properties of commercial grain and ensure its preservation	2021	Timakova, R.
The use of sesame seeds in the enrichment of semi-finished products from poultry meat	2021	Borisova, V. L.
Co-extrusion process modeling of high viscosity food masses	2021	Veremey, E.
Perspective of using propionic acid bacteria to produce functional foods based on milk whey	2021	Orlova, T. N.
Identification and studying the factors forming quality of meat semi-finished products with use of sous vide technology	2021	Koksharov, A. A.
Use of intensive sweeteners in public food	2021	Zavorohina, N.
Technology of making bread with sourdough of spontaneous fermentation from a mixture of rye and wheat flour	2021	Pankratyeva, N.
Providing bioavailability of plant antioxidants using encapsulation processes	2021	Fatkullin, R.
Improvement of Saccharomyces cerevisiae and Lactococcus delbrueckii ssp. bulgaricus bioactivity by sonochemically microstructured fucoidan	2021	Potoroko, I.
Analysis of the texture profile of the soybean meat analogue for alternative nutrition	2021	Makarova, A. A.
Theoretical and practical aspects use of viburnum opulus berries in confectionery production	2021	Frolova, N. A.
Functional foods for a healthy diet and control of their physiological activity	2021	Eliseeva, L.
Application of ultrafine grinding of grain products in brew‘ ng	2021	Pomozova, V. A.
Study of the Vaccinium vitis-ida6a pomace effect on the rheological properties of dessert sauces	2021	Shkolnikova, M. N.
Development of grain logistics potential of Russia based on multimodal grain terminals creation	2021	Odintsova, T.
Optimization of technological parameters for the stable base formation of emulsion food products	2021	Feofilaktova, O.

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