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

M. O. Voloshina, CHEMICAL COMPOSITION EXTRUDED MILLET , Innovative Machinery And Technology: Vol. 2 No. 1 (2015)
N.N. Shmatkova, A.A. Kurochkin, INVESTIGATION OF THE INFLUENCE OF EXTRUDED COMPOSITE MIXTURE OF MILK THISTLE SEEDS AND WHEAT GRAIN ON THE SHELF LIFE OF BAKERY PRODUCTS , Innovative Machinery And Technology: Vol. 6 No. 4 (2019)
P. K. Voronina, THE EXTRUDED PRODUCT OF MILLET AS RAW MATERIALS OF NEW GENERATION TO ENRICH BEER , Innovative Machinery And Technology: Vol. 2 No. 2 (2015)
A.P. Statsenko, A.A. Blinokhvatov, ASSESSMENT OF THE SALT RESISTANCE OF FIELD CULTURES , Innovative Machinery And Technology: Vol. 6 No. 2 (2019)
D. I. Frolov, OPTIMIZATION OF MIXTURES WITH A BALANCED CHEMICAL COMPOSITION AND POSSIBILITIES FOR THEIR EXTRUSION , Innovative Machinery And Technology: Vol. 3 No. 3 (2016)
V.M. Zimnyakov, P.K. Garkina, THE USE OF HERBAL INGREDIENTS TO IMPROVE THE CONSUMER PROPERTIES OF BAKERY PRODUCTS , Innovative Machinery And Technology: Vol. 10 No. 1 (2023)
D.I. Frolov, M.A. Potapov, DETERMINATION OF WATER ABSORPTION PARAMETERS OF EXTRUDATES BASED ON THE COMPOSITION OF BARLEY, LENTIL AND PUMPKIN , Innovative Machinery And Technology: Vol. 8 No. 2 (2021)
A.A. Kurochkin, M.V. Dolgov, POLYCOMPONENT EXTRUDATE BASED ON PEPPER SEEDS , Innovative Machinery And Technology: Vol. 10 No. 1 (2023)
I. Y. Astakhov, P. P. Kurochkin, D. D. Ignatov, CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF FLOUR SPELLED , Innovative Machinery And Technology: Vol. 2 No. 1 (2015)
G. S. Gusakova, S. N. Evstaf’ev, USE POMACE PEAR IN FOOD PRODUCTION , Innovative Machinery And Technology: Vol. 3 No. 3 (2016)

1 2 3 4 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)
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)
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)
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)
P. K. Voronina, STUDY OF THE MICROSTRUCTURE OF THE EKSTRUDIROVANNOGO MILLET , Innovative Machinery And Technology: Vol. 1 No. 4 (2014)
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)
P. K. Voronina, THE EXTRUDED PRODUCT OF MILLET AS RAW MATERIALS OF NEW GENERATION TO ENRICH BEER , Innovative Machinery And Technology: Vol. 2 No. 2 (2015)
P. K. Voronina, DEVELOPMENT OF TECHNOLOGY FOR BAKERY PRODUCTS USING EXTRUDED BUCKWHEAT , Innovative Machinery And Technology: Vol. 2 No. 1 (2015)
P. K. Voronina, APPLICATION OF DRIED TOMATOES IN THE TECHNOLOGY OF PREPARATION OF CUPCAKES , Innovative Machinery And Technology: Vol. 3 No. 2 (2016)

1 2 > >>