Вестник МГТУ, 2024, Т. 27, № 3.

Лобосова Л. А. и др. Технология производства овсяного печенья с применением. Pap N., Fidelis M., Azevedo L., do Carmo M. A. V. [et al.]. Berry polyphenols and human health: Evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects // Current Opinion in Food Science. 2021 . Vol. 42. P . 167-186. DOI : https://doi.org/10.1016/j.cofs.2021.06.003. Rubel I. A., Iraporda C., Manrique G. D., Genovese D. B. [et al.]. Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient // Bioactive Carbohydrates and Dietary Fibre. 2021. Vol. 26. Article number: 100281. DOI: https://doi.org/10.1016/j.bcdf.2021.100281. References Aleksenko, E. V., Belyavskaya, I. G., Zaitseva, L. V., Uvarova, A. G. 2021. Butter cookies with increased nutritional value. Storage and Processing o f Farm Products, 2, pp. 121-133. DOI: https://doi.org/10.36107/ spfp.2021.223. EDN: GWQDQK. (In Russ.) Balabolin, D. N., Livinsky, A. A., Marchenko, S. S. 2020. Analysis of the assortment of oatmeal cookies sold in Moscow retail chains. Food Products Commodity Expert, 2, pp. 42-47. EDN : WPGEOQ. ( In Russ.) Garkina, P. K., Gorbacheva, O. N. 2020. Trends in reducing the energy value of flour confectionery products. Innovative Machinery and Technology, 2(23), pp. 5-10. EDN: JVHQBF. (In Russ.) Gryazina, F. I. 2019. Improving the recipe of butter cookies with non-traditional plant raw materials. Agro­ Industrial Technologies o f the Central Russia, 2(12), pp. 19-25. DOI: https://doi.org/10.24888/2541-7835- 2019-12-19-25. EDN: DWNDOW. (In Russ.) Ermosh, L. G., Prisukhina, N. V., Kazina, V. V. 2019. Using powder from serviceberry berries as a sugar substitute in the production of flour confectionery products. Bulletin o f KSAU, 12(153), pp. 131-138. DOI: https://doi.org/10.36718/1819-4036-2019-12-131-138. EDN: GVRBOJ. (In Russ.) Magomedov, G. O., Lobosova, L. A., Malyutina, T. N., Rozhkov, S. A. 2020. Muffins with spelled flour for feeding primary school children. Storage and Processing o f Farm Products, 2, pp. 112-122. DOI: https://doi.org/ 10.36107/spfp.2020.249. EDN: GIWRUZ. (In Russ.) Magomedov, G. O., Oleynikova, A. Ya., Plotnikova, I. V., Lobosova, L. A. 2015. Functional food ingredients and additives in the production of confectionery products. Moscow. (In Russ.) Perfilova, O. V., Babushkin, V. A., Medvedeva, S. M., Chichkanov, N. M. 2020. Technology and recipe of butter cookies with the addition of processed apple pomace products. Nauka I Obrazovanie, 3(4), pp. 157. EDN: YOCFTC. (In Russ.) Prisukhina, N. V., Matyushev, V. V., Demidenko, G. A., Mashanov, A. I. et al. 2021. The use of non-traditional types of raw materials in the production of oatmeal cookies. International Research Journal, 11-1(113), pp. 47-53. DOI: 10.23670/IRJ.2021.113.11.010. EDN: IZKVFQ. (In Russ.) Pchelintseva, O. N., Bochkareva, Z. A., Lukyanova, E. A. 2020. Consumer properties of shortbread cookies with the addition of corn flour and beet powder. Polzunovskiy Vestnik, 1, pp. 85-89. DOI: https://doi.org/ 10.25712/astu.2072-8921.2020.01.017. EDN: YGLHAG. (In Russ.) Rozhdestvenskaya, L. N., Romanenko, S. P., Chugunova, O. V. 2023. Prospects for nutrient profiling for disease prevention and health promotion. Food Industry, 8(2), pp. 63-72. DOI: https://doi.org/10.29141/2500-1922- 2023-8-2-7. EDN: LHQLXH. (In Russ.) Vaskina, V. A., Babaeva, D. S., Dvoeglazova, A. A., Sokolova, N. D. et al. 2020. Butter oatmeal cookies made with vegetable oils and whey, Rus. Federation, Pat. 2723961. (In Russ.) Sidorenko, E. V. 2022. Analysis of the Russian market of flour confectionery products using non-traditional raw materials. Business Strategies, 10(2), pp. 50-51. DOI: https://doi.org/10.17747/2311-7184-2022-2-50-51. EDN: BUZBHS. (In Russ.) Chizhikova, O. G., Korshenko, L. O., Pavlova, M. A. 2019. Composition for making oatmeal cookies, Rus. Federation, Pat. 2679840. (In Russ.) Alyokhina, N. N., Andreanova, T. S., Gubina, O. I., Nikolina, A. V. 2023. Method for producing oatmeal cookies, Rus. Federation, Pat. 2797235. (In Russ.) Magomedov, G. O., Plotnikova, I. V., Magomedov, M. G., Shevyakova, T. A. et al. 2021. Method for the production of gluten-free butter cookies based on rice flour, Rus. Federation, Pat. 2758508. (In Russ.) Tkeshelashvili, M. E., Bobozhonova, G. A. 2022. The use of natural sweeteners in the production of oatmeal cookies. Food Products Commodity Expert, 5, pp. 316-318. DOI: https://doi.org/10.33920/igt-01-2205-04. EDN: ZSUXNC. (In Russ.) Khmeleva, E. V. 2023. The use of spelled grain in the technology of grain bread with increased nutritional value. FoodIndustry , 8(1), pp. 64-73. DOI: https://doi.org/10.29141/2500-1922-2023-8-1-7. EDN: KCGGFW. (InRuss.) Shamkova, N. T., Tamova, M. Yu., Varivoda, A. A., Shelest, N. S. 2022. Mathematical modeling of the recipe for oatmeal cookies enriched with Jerusalem artichoke processing products. New Technologies, 18(3), pp. 106-117. DOI: https://doi.org/10.47370/2072-0920-2022-18-3-106-117. EDN: LXKKZM. (In Russ.) Betz, J., Naumova, N., Buchel, A., Zhuravel, V. et al. 2021. The quality and nutritional value of oatmeal cookies of different recipes. Bulletin o f the Transilvania University o f Brasov. Series II: Forestry. Wood Industry. Agricultural Food Engineering, 14(63-1), pp. 109-118. DOI: https://doi.org/10.31926/but.fwiafe.2021.14.63.1.10. 370

RkJQdWJsaXNoZXIy MTUzNzYz