КФУ. Карточка публикации. Influence of S. Cerevisiae Yeast as a Part of the Recipe Component of Flour Confectionery on the Quality of Deep-Fat Frying

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INFLUENCE OF S. CEREVISIAE YEAST AS A PART OF THE RECIPE COMPONENT OF FLOUR CONFECTIONERY ON THE QUALITY OF DEEP-FAT FRYING

Форма представления

Статьи в зарубежных журналах и сборниках

Год публикации

2015

Язык

английский

Авторы, сотрудники КФУ

Зинурова Елена Евгеньевна, автор

Библиографическое описание на языке оригинала

Zinurova E.E. Influence of S. Cerevisiae Yeast as a Part of the Recipe Component of Flour Confectionery on the Quality of Deep-Fat Frying / Elena E. Zinurova, Tatiana V. Bagaeva, Zamira Sh. Mingaleeva, Oksana V. Starovoitova, and Olga A. Reshetnik// Research Journal of Pharmaceutical, Biological and Chemical Sciences.-ISSN: 0975-8585 November - December 2015 RJPBCS 6(6) Page No. 1751-1755

Аннотация

ISSN: 0975-8585 November - December 2015

Ключевые слова

deep fat, S. cerevisiae yeast, peroxide value, dieneconjugates, ketodiens

Название журнала

Research Journal of Pharmaceutical, Biological and Chemical Sciences

URL

http://www.rjpbcs.com/pdf/2015_6(6)/[290].pdf

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https://repository.kpfu.ru/?p_id=125307

Файлы ресурса

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Полная запись метаданных

Поле DC	Значение	Язык
dc.contributor.author	Зинурова Елена Евгеньевна	ru_RU
dc.date.accessioned	2015-01-01T00:00:00Z	ru_RU
dc.date.available	2015-01-01T00:00:00Z	ru_RU
dc.date.issued	2015	ru_RU
dc.identifier.citation	Zinurova E.E. Influence of S. Cerevisiae Yeast as a Part of the Recipe Component of Flour Confectionery on the Quality of Deep-Fat Frying / Elena E. Zinurova, Tatiana V. Bagaeva, Zamira Sh. Mingaleeva, Oksana V. Starovoitova, and Olga A. Reshetnik// Research Journal of Pharmaceutical, Biological and Chemical Sciences.-ISSN: 0975-8585 November - December 2015 RJPBCS 6(6) Page No. 1751-1755	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/?p_id=125307	ru_RU
dc.description.abstract	Research Journal of Pharmaceutical, Biological and Chemical Sciences	ru_RU
dc.description.abstract	ISSN: 0975-8585 November - December 2015	ru_RU
dc.description.abstract	On the basis of the lipid oxidation degree indexes research it was found out that the use of S. cerevisiae yeast in the flour confectionery allowed to extend the term of deep fat using compared to the deep fat, in which were prepared experimental semi-finished flour confectionery samples, according to a traditional recipe without yeast, i.e. organic acids secreted by yeast during the fermentation of the dough act as a synergist of antioxidants and thus contribute to slow the process of deep fat peroxidation while using, thus reducing the rate of oxidative destruction processes in deep fat	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	deep fat	ru_RU
dc.subject	S. cerevisiae yeast	ru_RU
dc.subject	peroxide value	ru_RU
dc.subject	dieneconjugates	ru_RU
dc.subject	ketodiens	ru_RU
dc.title	Influence of S. Cerevisiae Yeast as a Part of the Recipe Component of Flour Confectionery on the Quality of Deep-Fat Frying	ru_RU
dc.type	Статьи в зарубежных журналах и сборниках	ru_RU