Вестник МГТУ, 2021, Т. 24, №4.
Вестник МГТУ. 2021. Т. 24, № 4. С. 441-449. DOI: https://doi.org/10.21443/1560-9278-2021-24-4-441-449 Развязная И. Б., Тимофеева В. Н., Титенкова Н. И. Использование тыквы при получении напитков функционального назначения // Пиво и напитки. 2008. № 3. С. 22-24. Самченко О. Н., Каленик Т. К., Вершинина А. Г. Использование тыквы при производстве мясных рубленых полуфабрикатов // Техника и технология пищевых производств. 2012. № 2(25). С. 84А-88. Табаторович А. Н., Степанова Е. Н. Разработка и оценка качества тыквенного мармелада, обогащенного аскорбиновой кислотой // Техника и технология пищевых производств. 2012. № 4(27). С. 57A-64. Типсина Н. Н., Селезнева Г. К. Использование пюре из тыквы в пищевой промышленности // Вестник КрасГАУ. 2013. № 12(87). С. 242-247. Dabash V., Buresova I., Tokar M., Zacharova M. [et al.]. The effect of added pumpkin flour on sensory and textural quality of rice bread // Journal of Microbiology, Biotechnology and Food Sciences. 2017. Vol. 6, Iss. 6. P. 1269-1271. DOI: https://doi.org/10.15414/jmbfs.2017.6.6.1269-1271. Dhiman A. K., Vidiya N., Surekha A., Preethi R. Studies on development and storage stability of dehydrated pumpkin based instant soup mix // Journal of Applied and Natural Science. 2017. Vol. 9, Iss. 3. P. 1815 1820. DOI: https://doi.org/10.31018/jans.v9i3.1444. Dyshlyuk L., Babich O., Prosekov A., Ivanova S. [et al.]. In vivo study o f medical and biological properties of functional bakery products with the addition of pumpkin flour // Bioactive Carbohydrates and Dietary Fibre. 2017. Vol. 12. P. 20-24. DOI: https://doi.org/10.1016/j.bcdf.2017.09.001. Genevois C., Flores S., de Escalada Pla M. Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei // Journal of Functional Foods. 2016. Vol. 23. P. 210-219. DOI: https://doi.org/10.1016/jjff.2016.02.030. Kaur S., Panghal A., Garg M. K., Mann S. [et al.]. Functional and nutraceutical properties of pumpkin - a review // Nutrition & Food Science. 2019. Vol. 50, Iss. 2. P. 384-401. DOI: https://doi.org/10.1108/nfs-05-2019-0143. Ling C., Rong L., Gangliang H., Hualiang H. Extraction and antioxidant activities in vivo of pumpkin polysaccharide // Industrial Crops and Products. 2020. Vol. 146. Article number 112199. DOI: https://doi.org/10.1016/j.indcrop.2020.112199. Sathiya Mala K., Aathira P., Anjali E. K., Srinivasulu K. [et al.]. Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins // International Food Research Journal. 2018. Vol. 25, Iss. 3. P. 1081-1087. Mirhosseini H., Rashid N. F. A., Amid B. T., Cheong K. W. [et al.]. Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta // LWT - Food Science and Technology. 2015. Vol. 63, Iss. 1. P. 184-190. DOI: https://doi.org/10.1016/j.lwt.2015.03.078. Padalino L., Mastromatteo M., Lecce L., Cozzolino F. [et al.]. Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour // Journal of Cereal Science. 2013. Vol. 57, Iss. 3. P. 333-342. DOI: https://doi.org/10.1016/jjcs.2012.12.010. Sharma P., Kaur G., Kehinde B. A., Chhikara N. [et al.]. Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: A review // International Journal of Vegetable Science. 2020. Vol. 26, Iss. 1. P. 79-95. DOI: https://doi.org/10.1080/19315260.2019.1606130. Zargar F. A., Kumar S., Bhat Z. F., Kumar P. Effect o f pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages // Springerplus. 2014. Vol. 3, Iss. 1. P. 39-48. DOI: https://doi.org/ 10.1186/2193-1801-3-39. References Averyanova, E. V., Shkolnikova, M. N. 2018. Synergism of exogenous antioxidants in food products. In Biotechnology and society in the XX I century. Barnaul, pp. 124-135. (In Russ.) Deineka, L. A., Gostischev, I. A., Deineka, V. I., Tret'yakov, M. Yu. et al. 2011. Study of the carotenoid composition o f pumpkin pulp. Nauchnyye vedomosti Belgorodskogo gosudarstvennogo universiteta. Ser.: Yestestvennyye nauki, 9(104), pp. 131-136. (In Russ.) Emelyanov, A. A., Kuznetsova, E. A. 2009. Components o f pumpkin pulp. Beer and beverages, 4, pp. 40-43. (In Russ.) Zavyalova, T. I., Kostko, I. G. 2015. Biological value of pumpkin and products of its processing. Izvestiya Saint- Petersburg State Agrarian University, 39, pp. 45-58. (In Russ.) Lysikov, Yu. A. 2009. The role and physiological bases of the exchange of macro- and microelements in human nutrition. Experimental & Clinical Gastroenterology, 2, pp. 120-131. (In Russ.) Razvyaznaya, I. B., Timofeeva, V. N., Titenkova, N. I. 2008. The use of pumpkin in producing functional drinks. Beer and Beverages, 3. С. 22-24. (In Russ.) Samchenko, O. N., Kalenik, T. K., Vershinina, A. G. 2012. The use of pumpkin in the production of minced meat semi-finished products. Food Processing: Techniques and Technology, 2(25), pp. 84А-88. (In Russ.) Tabatorovich, A. N., Stepanova, E. N. 2012. Development and evaluation of the quality of pumpkin marmalade enriched with ascorbic acid. Food Processing: Techniques and Technology, 4(27), pp. 57A-64. (In Russ.) 447
Made with FlippingBook
RkJQdWJsaXNoZXIy MTUzNzYz