name

Vlashchik Lyudmila Gavrilovna

Scholastic degree

•

Academic rank

associated professor

Honorary rank

—

Organization, job position

• Kuban State Agrarian University
  кафедра технологии хранения и переработки растениеводческой продукции
  доцент

Research interests

использование плодов фундука как сырья для перерабатывающей промышленности, производство и переработка фундука в Краснодарском крае; разработка функциональных продуктов на основе пектинового экстракта из растительного сырья

Web site url

—

Email

-

Current rating (overall rating of articles)

0

TOP5 co-authors

• Sokol N. V. ¹
• Khashir A. A. ¹
• Donchenko L. V. ¹

Articles count: 3

Сформировать список работ, опубликованных в Научном журнале КубГАУ

• pdf  156.528kb doc 156.528kb Views: 413 Date: 31.01.2017
  Donchenko L. V. Sokol N. V. Vlashchik L. G.

  ENRICHMENT OF BREAD WITH BIOACTIVE SUBSTANCES OF PROPHYLACTIC PURPOSE

  05.00.00 Technical science

  Description

  There were shown the possibilities of the use of pectin extract from fruits of fodder water-melons as a bioactive addition for enriching of flour and bread production of the functional purpose. There were determined the qualitative characteristics of pectin extract: the total content of pectin 1,2%, complex-forming ability Рв2+292,7 mg / g confirming its technological importance as a radioprotector and detoxicant in the production of functional products. There was stated the positive influence of the pectin extract on physical properties of dough and quality of bread. The use of pectin extract as an enriching addition will allow extending the line of bakery products of the prophylactic purpose, because it is connected with the necessity of the correction of different type of deficit of micronutrients in the organism of a modern man. The consumption of such bread will allow satisfying the day's norm of consumption in macro- and micro nutrients and will assist to extract the ions of heavy and radioactive metals from an organism

• pdf  0kb doc 0kb Views: 2232 Date: 30.10.2007
  Vlashchik L. G.

  PECTIN RAW MATERIAL FOR FUNCTIONAL BEVERAGE

  06.00.00 Agricultural sciences

  Tags: pectin raw material functional beverage.
  Description

  The opportunity of grape processing by-products use for manufacturing of functional drinks is considered in the article. The presented data confirm the availability of grape refuses use as a source of pectin substances.