首页 > 最新文献

Agro Food Industry Hi-tech最新文献

英文 中文
http://foodindustry.usue.ru/en/component/content/article?id=518 http://foodindustry.usue.ru/en/component/content/article?id=518
Q Engineering Pub Date : 2021-09-23 DOI: 10.29141/2500-1922-2021-6-3
{"title":"http://foodindustry.usue.ru/en/component/content/article?id=518","authors":"","doi":"10.29141/2500-1922-2021-6-3","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-3","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86595116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Gluten-Free Kvass from Buckwheat Colored Malts 来自荞麦彩色麦芽的无麸质克瓦斯
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-5
A. Semenyuta, T. Tanashkina, V. Semenyuta
{"title":"Gluten-Free Kvass from Buckwheat Colored Malts","authors":"A. Semenyuta, T. Tanashkina, V. Semenyuta","doi":"10.29141/2500-1922-2021-6-2-5","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-5","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74544781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Consumer Properties Formation and Assessment of Cookies with the Addition of Malt Wheat Germ 添加麦芽小麦胚芽的饼干消费者特性的形成与评价
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-4
O. Eremina, N. Seregina, E. Didenko
{"title":"Consumer Properties Formation and Assessment of Cookies with the Addition of Malt Wheat Germ","authors":"O. Eremina, N. Seregina, E. Didenko","doi":"10.29141/2500-1922-2021-6-2-4","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-4","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82731175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Polyphenols Microencapsulation as a Way to Increase Their Bioavailability in Food Systems: Modern Technologies Overview 多酚微胶囊化作为一种提高食品系统生物利用度的方法:现代技术综述
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-11
M. Shkolnikova, E. Voronova
{"title":"Polyphenols Microencapsulation as a Way to Increase Their Bioavailability in Food Systems: Modern Technologies Overview","authors":"M. Shkolnikova, E. Voronova","doi":"10.29141/2500-1922-2021-6-2-11","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-11","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80239477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Molecular Markers of Bifidus Bacteria Biological Activity as Components of Functional Nutrition 双歧杆菌作为功能性营养成分生物活性的分子标记
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-1
Y. Zakharova, L. Otdushkina, T. Kotova, A. Sukhikh, Yu. B. Fedorova, O. Soboleva
{"title":"Molecular Markers of Bifidus Bacteria Biological Activity as Components of Functional Nutrition","authors":"Y. Zakharova, L. Otdushkina, T. Kotova, A. Sukhikh, Yu. B. Fedorova, O. Soboleva","doi":"10.29141/2500-1922-2021-6-2-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-1","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86721004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Colostrum as a Promising Raw Material for the Food Production 初乳是一种很有前途的食品原料
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-3
S. Leontieva, S. Tikhonov, N. Tikhonova, V. Lazarev
{"title":"Colostrum as a Promising Raw Material for the Food Production","authors":"S. Leontieva, S. Tikhonov, N. Tikhonova, V. Lazarev","doi":"10.29141/2500-1922-2021-6-2-3","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-3","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80090513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Product Development for Food Nutrition 食品营养产品开发
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-9
T. Yarkova, E. Yakunina, S. Kolobov, O. Evdokimova
{"title":"Product Development for Food Nutrition","authors":"T. Yarkova, E. Yakunina, S. Kolobov, O. Evdokimova","doi":"10.29141/2500-1922-2021-6-2-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-9","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89540238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Recipes and Technologies Improvement for Yogurt Production of Functional Use 功能性酸奶生产配方及工艺改进
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-8
S. Yakovleva, V. Trigub, V. Popov
{"title":"Recipes and Technologies Improvement for Yogurt Production of Functional Use","authors":"S. Yakovleva, V. Trigub, V. Popov","doi":"10.29141/2500-1922-2021-6-2-8","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-8","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81488074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain 发芽谷物全麦面粉半成品的研制
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-7
A. Arisov, V. Tiunov, Anton Vyatkinv
{"title":"Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain","authors":"A. Arisov, V. Tiunov, Anton Vyatkinv","doi":"10.29141/2500-1922-2021-6-2-7","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-7","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81825260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Main Formation Approaches to the Global Food System 全球粮食系统的主要形成方法
Q Engineering Pub Date : 2021-06-23 DOI: 10.29141/2500-1922-2021-6-2-10
Bernd Hallier
{"title":"Main Formation Approaches to the Global Food System","authors":"Bernd Hallier","doi":"10.29141/2500-1922-2021-6-2-10","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-2-10","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80935056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Agro Food Industry Hi-tech
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1