FATTY ACID COMPOSITION OF LIPIDS EXTRUDED GRAIN RAW MATERIAL

Authors

G. V. Shaburova Penza State Technological University
P. K. Voronina Penza State Technological University

Keywords:

extrudate, barley, millet, buckwheat, lipids, fatty acid composition

Abstract

The results of research-and-acidic lipid composition of extruded grains of barley, oats, millet and buckwheat, resulting in innovative technology. Comparative characteristic of biological effectiveness of extruded starchy crops.Keywords: the extruded product, barley, millet, buckwheat, lipids, fatty acid composition.

Downloads

pdf (Русский)

Published

2014-12-11

Issue

Vol. 1 No. 4 (2014)

Section

FOOD TECHNOLOGY

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Similar Articles

P.K. Garkina, G.V. Shaburova, PUFF BAKERY PRODUCTS FROM A EXTRUDATE OF MILLET , Innovative Machinery And Technology: Vol. 5 No. 2 (2018)
P.K. Garkina, E.A. Lukyanova, E.F. Kleymenova, THE PRODUCTION OF WHEAT BREAD REPLACE PART OF THE WHEAT FLOUR FOR BUCKWHEAT , Innovative Machinery And Technology: Vol. 4 No. 4 (2017)
N.V. Kulemina, G.V. Shaburova, USING THE EXTRUDED COMPOSITE MIXTURE IN THE TECHNOLOGY OF RYE-WHEAT BREAD , Innovative Machinery And Technology: Vol. 4 No. 3 (2017)
A. A. Kurochkin, A SYSTEMATIC APPROACH TO THE DEVELOPMENT OF THE EXTRUDER FOR THERMAL PROCESSING OF THE EXTRUDATE , Innovative Machinery And Technology: Vol. 1 No. 4 (2014)

<< < 5 6 7 8 9 10

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

G. V. Shaburova, P. K. Voronina, L. I. Kurmaeva, PROMISING TECHNICAL AND TECHNOLOGICAL SOLUTIONS IN THE PRODUCTION OF FERMENTED BEVERAGES , Innovative Machinery And Technology: Vol. 3 No. 3 (2016)
P. K. Voronina, DEVELOPMENT OF TECHNOLOGY FOR BAKERY PRODUCTS USING EXTRUDED BUCKWHEAT , Innovative Machinery And Technology: Vol. 2 No. 1 (2015)
D. I. Frolov, A. A. Kurochkin, G. V. Shaburova, P. K. Voronina, THEORETICAL DESCRIPTION OF THE EXPLOSIVE EVAPORATION WATER IN AN EXTRUDER TO A VACUUM CHAMBER , Innovative Machinery And Technology: Vol. 2 No. 1 (2015)
P. K. Voronina, STUDY OF THE MICROSTRUCTURE OF THE EKSTRUDIROVANNOGO MILLET , Innovative Machinery And Technology: Vol. 1 No. 4 (2014)
P. K. Voronina, APPLICATION OF DRIED TOMATOES IN THE TECHNOLOGY OF PREPARATION OF CUPCAKES , Innovative Machinery And Technology: Vol. 3 No. 2 (2016)
P. K. Voronina, PRACTICAL PERSPECTIVES FOR THERMOPLASTIC EXTRUSION STARCH-CONTAINING GRAIN FEEDSTOCK IN SHAPING THE QUALITY OF FOOD PRODUCTS , Innovative Machinery And Technology: Vol. 2 No. 3 (2015)
G. V. Shaburova, P. K. Voronina, USING THE PRODUCTS OF PROCESSING BARLEY IN BAKERY , Innovative Machinery And Technology: Vol. 2 No. 3 (2015)
N. N. Shmatkova, P. K. Voronina, PROSPECTS OF COMPOSITE MIXTURE BAKERY PRODUCTS IN TECHNOLOGY FUNCTIONAL USE , Innovative Machinery And Technology: Vol. 2 No. 3 (2015)
A. A. Kurochkin, G. V. Shaburova, D. I. Frolov, P. K. Voronina, FUNCTIONAL COMPOSITE EXTRUDED MIXTURE OF WHEAT AND PUMPKIN SEEDS , Innovative Machinery And Technology: Vol. 2 No. 2 (2015)
G. V. Shaburova, P. K. Voronina, A. A. Kurochkin, USE OF EXTRUDED CORN THE FORTIFIER TECHNOLOGY RAW GINGERBREAD , Innovative Machinery And Technology: Vol. 2 No. 1 (2015)

1 2 > >>