Вестник МГТУ, 2024, Т. 27, № 2.

Сапожников А. Н. и др. Перспективы использования порошков из мякоти тыквы и плодов шиповника. Школьникова М. Н., Аббазова В. Н. Исследование химического состава мякоти тыквы как основы для безалкогольных напитков // Вестник МГТУ. 2021. Т. 24, № 4. С. 441-449. DOI: https://doi.org/10.21443/ 1560-9278-2021-24-4-441-449. EDN: PLWYDY. Adubofuor J., Wilson Anomah J., Amoah I. Anti-nutritional factors and mineral composition of pumpkin pulp and functional properties of pumpkin-wheat composite flour for bread preparation // International Journal of Innovative Food Science and Technology. 2018. Vol. 1, Iss. 1. P. 1-9. Bayramov E., Aliyev S., Gasimova A., Gurbanova S. [et al.]. Increasing the biological value o f bread through the application of pumpkin puree // Eastern-European Journal o f Enterprise Technologies. 2022. Vol. 2, Iss. 11(116). P. 58-68. Davoudi Z., Shahedi M., Kadivar M. Effects of pumpkin powder addition on the rheological, sensory, and quality attributes o f Taftoon bread // Cereal Chemistry. 2020. Vol. 97, Iss. 5. P. 904-911. DOI: https://doi.org/10.1002/cche. 10312. Dreher M. L. Whole fruits and fruit fiber emerging health effects // Nutrients. 2018. Vol. 10, Iss. 2. Article number: 1833. DOI: https://doi.org/10.3390/nu10121833. Ghendov-Mosanu A., Cristea E., Patras A., Sturza R. [et al.]. Rose hips, a valuable source of antioxidants to improve gingerbread characteristics // Molecules. 2020. Vol. 25, Iss. 23. Article number: 5659. DOI: https://doi.org/10.3390/molecules25235659. Hussain A., Kausar T., Sehar S., Sarwar A. [et al.]. Utilization o f pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review // Applied Food Research. 2022. Vol. 22, Iss. 2. Article number: 100241. DOI: https://doi.org/10.1016/j.afres.2022.100241. Matas A., Igual M., Garda-Segovia P., Martinez-Monzo J. Impact of rosehip (Rose canina) powder addition and figure height on 3D-printed gluten-free bread // Biology and Life Sciences Forum. 2021. Vol. 6, Iss. 1. Article number: 75. DOI: https://doi.org/10.3390/Foods2021-10979. Sapozhnikov A. N., Sleptsov S. D., Grishin M. A., Kopylova A. V. [et al.]. The use of pulsed infrared drying in the processing of leafy plant raw materials // Journal of Physics: Conference Series. 2020. Vol. 1677. Article number: 012177. DOI: https://doi.org/10.1088/1742-6596/1677/1/012177. Vartolomei N., Turtoi M. The influence of the addition of rosehip powder to wheat flour on the dough farinographic properties and bread physico-chemical characteristics // Applied Sciences. 2021. Vol. 11, Iss. 24. Article number: 12035. DOI: https://doi.org/10.3390/app112412035. Villamil R.-A., Escobar N., Romero L. N., Huesa R. [et al.]. Perspectives o f pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation // Nutrition & Food Science. 2023. Vol. 53, Iss. 2. P. 459-473. DOI: https://doi.org/10.1108/NFS-04-2022-0126. Wahyono A., Tifania A. Z., Kurniawati E., Kasutjianingati [et al.]. Physical properties and cellular structure of bread enriched with pumpkin flour // IOP Conference Series: Earth and Environmental Science. 2018. Vol. 207. Article number: 012054. DOI: https://doi.org/10.1088/1755-1315/207/1/012054. References Akperova, F. A. 2018. Influence o f natural herbal additives on the baking properties of wheat flour and quality of bakery products. Technology and Merchandising of the Innovative Foodstuff , 3(50), pp. 87-92. EDN: VNRKCK. (In Russ.) Borieva, L. Z. 2020. Optimization of flour confectionery technology. Izvestiya of Kabardino-Balkarian State Agrarian University named after V. M. Kokov, 4(30), pp. 42-45. EDN: WNKUCR. (In Russ.) Burakova, L. N., Plotnikov, D. A. 2022. Substantiation and development of bakery products enriched with Arctic vegetable raw materials. Food Industry, 7(2), pp. 44-51. DOI: https://doi.org/10.29141/2500-1922-2022-7-2- 5. EDN : SCGTKK. ( In Russ.) Voskanjan, O. S., Sergienko, I. V., Guseva, D. A., Suhareva, T. N. 2018. Pumpkin puree - a source o f cottage cheese product's nutrition value increasing. Food Industry, 5, pp. 22-25. EDN: UORQUC. (In Russ.) Gaus, O. V., Livzan, M. A., Turchaninov, D. V., Popello, D. V. 2021. Nutrition specific and eating habits among young people. Russian Journal o f Preventive Medicine, 24(4), pp. 37-40. DOI: https://doi.org/10.17116/ profmed20212404137. EDN: UUYRKB. (In Russ.) Karamnova, N. S., Shalnova, S. A., Deev, A. D., Tarasov, V. I. et al. 2018. Nutrition characteristics of adult inhabitants by ESSE-RF study. Cardiovascular Therapy and Prevention, 17(4), pp. 61-66. DOI: https://doi.org/10.15829/1728-8800-2018-4-61-66. EDN: XYUQHB. (In Russ.) Kovaleva, A. E., Pyanikova, E. A. 2019. Effect o f wild rose hip fruit powder on consumer properties of biscuit. Proceedings o f the Voronezh State University o f Engineering Technologies, 81(1), pp. 256-262. DOI: https://doi.org/10.20914/2310-1202-2019-1-256-262. EDN: CFICPT. (In Russ.) Kokaeva, F. F., Dzhatieva, D. N., Kolotiy T. B., Edygova, S. N. et al. 2018. Investigation of biochemical indicators of "Maisky" dog-rose fruits (Rosa Majalis ) to choose methods for their processing. New Technologies , 1, pp. 43-49. EDN: XNRSSL. (In Russ.) 252

RkJQdWJsaXNoZXIy MTUzNzYz