Open Access
Issue |
E3S Web of Conf.
Volume 510, 2024
IV International Conference on Ensuring Sustainable Development in the Context of Agriculture, Energy, Ecology and Earth Science (ESDCA2024)
|
|
---|---|---|
Article Number | 02004 | |
Number of page(s) | 7 | |
Section | Technologies in Agriculture | |
DOI | https://doi.org/10.1051/e3sconf/202451002004 | |
Published online | 09 April 2024 |
- A. Abramushkina, T.V. Ivannikova, A new direction in the development of the food industry - functional desserts, Service in Russia and abroad, 4, 23, 294–298 (2011) [Google Scholar]
- N.А. Tarasenko, Diabetes mellitus: reality, forecasts, prevention. Modern problems of science and education, http:// taglib.ru/img/2021/doc/17_02_tar.pdf (2017) [Google Scholar]
- T.E. Fatikhova, M.P. Mogilny, Selection of sweeteners in the production of special food products. News of higher educational institutions. Food technology, 4, 352, 47–51 (2016) [Google Scholar]
- K.K. Polyansky, G.K. Podporinova, D.M. Bogomolov, Production of food products using natural sweetener from stevia, Food industry, 7, 80-82 (2004) [Google Scholar]
- Methodological recommendations MR 2.3.1.2432-08. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation, approved by G.G. Onishchenko dated December 18, 2008, http://narod.ru/disk/start/38.dl36sfnarod.yandex.ru/37395018001/h25bf3a908f248fc90a18b5fe3165f039/Normy2008.pdf (2008) [Google Scholar]
- K. Sivolapa, A book about tasty and healthy food. Vilnius, 372 (1951) [Google Scholar]
- M. Dadamirzaev, S. Toshboyeva, F. Boqirova, Research of orgonoleptic, microbiological and physico-chemical indicators of a new type of vegetable semi-finished sauces-pastes, Universum: Technical science, 8–3, 101, 43–48 (2022) [Google Scholar]
- A.I. Lepeshkin, L.A. Nadtochiy, A.Yu. Chechetkina, Design of the composition of food products with specified properties. St. Petersburg, 46 (2020) [Google Scholar]
- Yu.P. Markin, Mathematical methods of planning and management in the meat and dairy industries. Moscow, 245 (1972) [Google Scholar]
- Yu.A. Ivashkin, I.I. Protopopov, A.V. Borodin, Modeling of production processes in the meat and dairy industries, Moscow, 257 (1987) [Google Scholar]
- K.M. Stepanov, U.M. Lebedeva, A.M. Dokhunaeva, Basics of creating combined and functional products from local raw materials, Nutrition issues, 83, 3, 199–200 (2014) [Google Scholar]
- I. Huber, K. Potapova, W. Beyer, Symposium report: emerging threats for human health-impact of socioeconomic and climate change on zooanthroponosis in the Republic of Sakha (Yakutia), Russia. International Journal of Circumpolar Health, 79, 1, 1715698 (2020) [CrossRef] [PubMed] [Google Scholar]
- T.R. Zulkarnaev, E.N. Muryseva, O.V. Tyurina, Healthy nutrition: new approaches to regulating physiological needs for energy and nutrients for various groups of the population of the Russian Federation, Medical Bulletin of Bashkortostan, 6, 5, 150–154, (2011) [Google Scholar]
- I.A. Prohoda, E.N. Myasnikova, R.V. Sinitsyn, Development of methods for purifying apiproducts from radioactive contamination and their practical application. Radiation and risk, Bulletin of the National Radiation-Epidemiological Register, 31, 4, 161–171 (2022) [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.