Search Results - E. P. Viktorova

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  1. 1
    Study of food additives influence on structural-mechanical characteristics of fatty fillings

    Study of food additives influence on structural-mechanical characteristics of fatty fillings by S. Y. Tamazova, T. V. Pershakova, G. A. Kupin, E. P. Viktorova

    Published 2017-03-01
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  2. 2
    Algorithm for the development of enriched bakery products using food additives

    Algorithm for the development of enriched bakery products using food additives by E. P. Viktorova, T. A. Shakhrai, E. V. Lisovaya, N. N. Kornen

    Published 2022-04-01
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  3. 3
    Methods of evaluating the quality of rice grain and its processing products in foreign research

    Methods of evaluating the quality of rice grain and its processing products in foreign research by A. Y. Shazzo, V. A. Ziyatdinova, E. P. Viktorova, T. A. Shakhrai

    Published 2017-06-01
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  4. 4
    The current state and prospects for the development of food production and food additives in the Russian Federation

    The current state and prospects for the development of food production and food additives in the Russian Federation by E. A. Egorov, S. K. Kuizheva, E. V. Lisovaya, E. P. Viktorova

    Published 2022-07-01
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  5. 5
    Development of simulant samples of nuclear-magnetic relaxation characteristics of sunflower lecithins

    Development of simulant samples of nuclear-magnetic relaxation characteristics of sunflower lecithins by O. S. Agafonov, E. P. Viktorova, S. M. Prudnikov, T. A. Shahray, E. V. Velikanova

    Published 2018-03-01
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  6. 6
    The influence of the chemical composition of modified lecithins on their surface-active and emulsifying properties

    The influence of the chemical composition of modified lecithins on their surface-active and emulsifying properties by E. V. Lisovaya, E. P. Viktorova, A. V. Sverdlichenko, M. R. Zhan

    Published 2023-12-01
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  7. 7
    Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions

    Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions by E. V. Lisovaya, E. P. Viktorova, A. V. Sverdlichenko, M. R. Zhane

    Published 2022-07-01
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  8. 8
    The physiological role of carotenoids and their use in food technologies

    The physiological role of carotenoids and their use in food technologies by A. D. Achmiz, E. V. Lisovaya, E. P. Viktorova, A. A. Skhalyakhov

    Published 2023-05-01
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  9. 9
    Characteristics of the existing methods for the production of carotenoids from vegetable raw materials and secondary resources of its processing

    Characteristics of the existing methods for the production of carotenoids from vegetable raw materials and secondary resources of its processing by A. D. Achmiz, E. V. Lisovaya, A. V. Sverdlichenko, E. P. Viktorova

    Published 2022-07-01
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  10. 10
    Characteristics of the existing methods for obtaining carotenes from carotenoid concentrates

    Characteristics of the existing methods for obtaining carotenes from carotenoid concentrates by E. V. Lisovaya, A. D. Achmiz, E. P. Viktorova, A. A. Skhalyakhov

    Published 2024-04-01
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  11. 11
    Influence of carbon tetrachloride on nuclear-magnetic relaxation characteristics of sunflower lecithins

    Influence of carbon tetrachloride on nuclear-magnetic relaxation characteristics of sunflower lecithins by E. P. Viktorova, O. S. Agafonov, S. M. Prudnikov, T. A. Shahray, I. I. Ukrayintseva

    Published 2018-03-01
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  12. 12
    Applications of beta-carotene in food technology

    Applications of beta-carotene in food technology by E. V. Lisovaya, T. I. Ugryumova, T. A. Shakhrai, E. P. Viktorova, A. A. Skhalyakhov

    Published 2025-04-01
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  13. 13
    Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation

    Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation by O. V. Fedoseeva, E. P. Viktorova, T. A. Shakhray, E. V. Velikanova, A. N. Matvienko, M. A. Kazimirova

    Published 2018-03-01
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