Anastasiya V Kopylova

Novosibirsk State Technical University | NSTU · Faculty of Business

This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. Th...

FIELD: food industry. SUBSTANCE: inventions relate to the food industry. A method for obtaining powder from vegetable raw materials is proposed, according to which conditioned sheet raw materials are weighed, sorted, washed, cut, dried by short-wave infrared radiation with a power of 1200…2000 kW at 40…60°C for 1.5…2.5 h, cooled at room temperature...

The purpose of research is to study the effect of flour from pulp and seeds of pumpkin, obtained using infrared radiation, on the organoleptic characteristics of flour products - shortbread cookies and muffins. Tasks: to develop a method for obtaining flour from pumpkin pulp and seeds; to investigate the influence of the amount of flour from the pu...

Flour products are in consistently high demand among the population of Russia. They are sold everywhere and have a relatively low price. At the same time, their disadvantage is high calorie content and low content of many macro- and micronutrients. One of the most popular pastry products sold on the Russian consumer market are muffins. The results...

Production and distribution of healthy food is one of the components of modern society sustainable development. At fruit processing plants, there is a need for producing of persimmon drinks with artificially removed astringency The aim of the research was to study the effect of certain food additives on astringency re-appearance during the preparat...

Expanding the range of bakery products using traditional and non-traditional ingredients is the main task in the development of modern Russian small and medium-sized bakery enterprises. The paper proposes formulation and technology for a new type of bakery product with the addition of stalks of celery, cheese and bacon. Based on practical developme...

В третьей главе изучены теоретические вопросы употребления в пищу продуктов без глютена или с его низким содержанием с учетом ряда существующих заболеваний, получающих распространение в последнее время: целиакией и непереносимостью глютена. В то же время безглютеновая диета пользуется популярностью среди здорового населения за рубежом, в то время к...

Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products...

The paper shows a short review of main useful properties of persimmon fruits, methods of their processing and practical use in formulations of different food production types. Based on the review, the advisability of using persimmon in marshmallows formulations is shown. Comparative characteristics of two drying methods of persimmon are carried out...

Flaxseed flour is a promising raw material as a base or additive ingredient for producing of gluten-free production. It has got high sensory characteristics, and it is also a valuable source of several nutrients (including vitamins and minerals). Thus, food products enriched with flaxseed flour may have functional properties. Based on the results o...

Bakery products are widespread among Russian population. With their enrichment with natural ingredients used in balanced diets new healthy food products can be obtained. The paper presents the results of development of choux pastry semi-finished products with craquelin dough, which are enriched by infrared-dried spinach powder. Infrared drying of s...

The paper presents the results of research of leafy plant raw materials drying with pulsed infrared (IR) radiation by the example of spinach (Spinacia oleracea L.). The efficiency of the selected method for weight and humidity changes in the processed material has been analyzed. The specific energy consumption for removal of 1 g of moisture as well...

Bakery products are popular food product among Russian population. Despite of their high sensory characteristics, they are high-calorie products. For their enrichment with useful substances, the powder obtained from cultivated oyster mushrooms (Pleurotus ostreatus) can be used as a non-conventional plant raw material. The paper presents the results...

В главе рассмотрены перспективы использования традиционного и нетрадиционного растительного сырья в производстве мучных и хлебобулочных изделий на примере булочек из пшеничной муки и ватрушек с творогом и ягодами брусники. В рецептурах разработанных изделий традиционное сырье представлено порошками инфракрасной (ИК) сушки свеклы и моркови, нетрадиц...

Garden spinach (Spinacia oleracca) is a well-known leaf vegetable in the world. It contains biologically active substances and thus can be used for enrichment of different kinds of food production, including bakery products. However, spinach is not yet deeply studied from this point of view. Recent studies show that spinach is advisable for introdu...

Spinach (Spinacia oleracca) is a leaf vegetable with low calorie. It appears to be the source of bioflavonoids, vitamins, minerals and antioxidants, which are highly resistant to heat treatment. Among these substances there are beta-carotene, zeaxanthin, lutein, which appear to be active antioxidants. Spinach also contains В vitamins, vitamin E, vi...