Open Access
| Issue |
E3S Web Conf.
Volume 285, 2021
International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2021)
|
|
|---|---|---|
| Article Number | 05016 | |
| Number of page(s) | 6 | |
| Section | Food Technologies | |
| DOI | https://doi.org/10.1051/e3sconf/202128505016 | |
| Published online | 06 July 2021 | |
- Kazieva M.A., Bayranbekova M.A. “Fast food” as a topical problem of nutrition // Medico-prophylactic sciences. 2017: 7 (6): 1100-1101. DOI: 2017-06-977-13964. [Google Scholar]
- Belyaeva M.A., Zubareva Ya. I. Automation of calculation of quality indicators of frityurny fats with use of modern software in the sphere of public catering // Food industry. 2015: (9): 20-23. [Google Scholar]
- Makarenko M., Malinkin A. Bessonov V., Sarkisyan V. Secondary lipid oxidation products. Human health risks evaluation (Article 1) Voprosy Pitaniia. 2018; 87(6): 125-138. DOI: 10.24411/0042-8833-2018-10074. [Google Scholar]
- Simakova I.V., Perkel R.L., Kutkina M.N., Volovey A.G. Problems of ensuring the safety of deep-fried fast food products, Nutrition issues. 2015; 84 (5): 112-120. DOI: 10.24411/0042-8833-2015-00055 [Google Scholar]
- Encarnación Goicoechea, María D. Guillen Analysis of Hydroperoxides, Aldehydes and Epoxides by 1H Nuclear Magnetic Resonance in Sunflower Oil Oxidized at 70 and 100 °C, Journal of Agricultural and Food Chemistry. 2010; 58 (10): 6234-6245. DOI.org/10.1021/jf1005337 [CrossRef] [PubMed] [Google Scholar]
- Gorbacheva M.V., Tarasov V.E., Kalmanovich S.A., Sapozhnikova A.I. Electrochemical activation as a fat rendering technology, Foods and Raw Materials. 2021; 9 (1): 32-42. DOI: http://doi.org/10.21603/2308-4057-2021-1-32-42. [Google Scholar]
- Gorbacheva M.V., Tarasov V.E., Sapozhnikova A.I. Optimization of conditions and parameters for obtaining electroactivated liquid for ostrich fat rendering, Achievements of science and technology of the agro-industrial complex. 2018; 32 (8): 88-96. [Google Scholar]
- Gorbacheva M.V. The use of ostrich fat in the formulation of a deep-frying composition: technological aspect, Col. articles of the All-Russian scientific-practical conference. Safety and quality of agricultural raw materials and food. 2020: 164-169. [Google Scholar]
- Chalykh T.I., Borisevich A.V. Analysis of the effect of temperature and type of vegetable oil on the rate of thermal oxidation, Materials of the VII International Scientific and Practical Conference. Tserevitinov readings 2020. 2020: 105-107. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.