Вестник МГТУ, 2025, Т. 28, № 2.

Дубкова Н. З. и др. Исследование влияния порошка из черники на качество хлебобулочного изделия Mingaleeva, Z. Sh., Maslov, A. V., Starovoitova, O. V., Reshetnik, O. A. 2019. Improving the technology of white bread from premium wheat flour. Technology and Merchandising o f the Innovative Foodstuff, 6(59), pp. 29-33. EDN: VURCGR. (In Russ.) Musayeva, N. M., Buttayeva, I. R. 2020. Possibilities of using secondary raw materials. Materials of the regional scientific and practical conf. of students, postgraduates and young scientists dedicated to the 75th anniversary of Victory in the Great Patriotic War Modern problems and prospects for the development o f the agro­ industrial complex o f the Republic o f Dagestan, 27 February, 2020, Makhachkala. Makhachkala, pp. 102-111. EDN: ZWTHKH. (In Russ.) Negmatulloeva, M. N., Gafarov, A. A., Mukhiddinov, A. R., Sobirov, R. E. 2023. Increasing the biological value of bread using high-protein powder from mung bean seeds. Vestnik Tekhnologicheskogo Universiteta Tadzhikistana, 4-2(55), pp. 50-58. EDN: RABYQK. (In Russ.) Kharkov, V. V., Dokuchaeva, I. S. 2016. Investigation of technological characteristics of fermented vegetable juices of increased biological value. Herald o f Technological University, 19(16), pp. 35-37. EDN: WMUHIP. (In Russ.) Kharkov, V. V., Nikolaev, A. N. 2017. Features of the kinetics of reactions of thermal decomposition of the material during concentration in a suspended layer. Scientific and Technical Volga Region Bulletin, 5, pp. 33-37. DOI: 10.24153/2079-5920-2017-7-5-33-37. EDN: ZQLDFJ. (In Russ.) Sheveleva, T. L. 2021. Non-traditional plant-based raw materials in bakery product recipes. Bulletin o f KSAU, 2(167), pp. 143-150. DOI: https://doi.org/10.36718/1819-4036-2021-2-143-150. EDN : BPHMKF. ( In Russ.) Ashique, S., Mukherjee, T., Mohanty, S., Garg, A. et al. 2024. Blueberries in focus: Exploring the phytochemical potentials and therapeutic applications. Journal o f Agriculture and Food Research, 18. Article number: 101300. DOI: https://doi.org/10.1016/jjafr.2024.101300. Blundell, J., De Graaf, K., Finlayson, G., Halford, J. C. G. et al. 2009. Measuring food intake, hunger, satiety, and satiation in the laboratory. Handbook of Assessment Methods for Eating Behaviours and Weight-Related Problems: Measures, Theory and Research. Eds.: D. Alison, M. Baskin. Sage Publications, United Kingdom, pp. 283-325. Dubkova, N. Z., Kharkov, V. V., Vakhitov, M. R. 2021. Using Jerusalem artichoke powder in functional food production. Foods andRaw Materials, 9(1), pp. 69-78. DOI: https://doi.org/10.21603/2308-4057-2021-1-69-78. Ginwala, R., Bhavsar, R., Chigbu, D. G. I., Jain, P. et al. 2019. Potential role of flavonoids in treating chronic inflammatory diseases with a special focus on the anti-inflammatory activity of apigenin. Antioxidants, 8(2). Article number: 35. DOI: https://doi.org/10.3390/antiox8020035. Kia, P. S., Sadeghi, A., Kashaninejad, M., Zarali, M. et al. 2024. Application of controlled fermented amaranth supplemented with purslane (Portulaca oleracea ) powder to improve technological functionalities of wheat bread. Applied Food Research, 4(1). Article number: 100395. DOI: https://doi.org/10.1016/j.afres.2024.100395. Kuznetsov, M. G., Dubkova, N. Z., Kharkov, V. V., Gumerova, G. H. et al. 2021. Study of power consumption in vibromixing apparatus during Jerusalem artichoke drying. IOP Conference Series: Earth and Environmental Science. Vol. 640. Article number: 072006. DOI: https://doi.org/10.1088/1755-1315/640/7/072006. (International Conference on Production and Processing of Agricultural Raw Materials 26-29 February 2020, Voronezh, Russian Federation). Machado, A. M., de Paula, H., Cardoso, L. D., Costa, N. M. B. 2015. Effects of brown and golden flaxseed on the lipid profile, glycemia, inflammatory biomarkers, blood pressure and body composition in overweight adolescents. Nutrition, 31(1), pp. 90-96. DOI: https://doi.org/10.1016/j.nut.2014.05.002. Mitelut, A. C., Popa, E. E., Popescu, P. A., Popa, M. E. 2021. Trends of innovation in bread and bakery production. Trends in wheat and bread making. Ed.: C. M. Galanakis. Academic Press, pp. 199-226. DOI: https://doi.org/10.1016/B978-0-12-821048-2.00007-6. (Chapter 7). Mokrzycki, W., Tatol, M. 2011. Color difference Delta E - A survey. Machine Graphics and Vision, 20(4), pp. 383-411. Naveed, H., Sultan, W., Awan, K. A., Imtiaz, A. et al. 2024. Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management. Food Chemistry: X, 24. Article number: 101959. DOI: https://doi.org/10.1016/j.fochx.2024.101959. Quitral, V., Sepilveda, M., Gamero-Vega, G., Jimenez, P. 2022. Seaweeds in bakery and farinaceous foods: A mini-review. International Journal o f Gastronomy and Food Science , 28. Article number: 100403. DOI: https://doi.org/10.1016/j.ijgfs.2021.100403. Vignesh, A., Amal, T. C., Sarvalingam, A., Vasanth, K. 2024. A review on the influence of nutraceuticals and functional foods on health. Food Chemistry Advances, 5. Article number: 100749. DOI: https://doi.org/ 10.1016/j.focha.2024.100749. 196

RkJQdWJsaXNoZXIy MTUzNzYz