Search Results - "Khatko, Z. N."

Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks by Khatko, Z. N., Begeretova, J. M., Belyavtseva, T. A.

“…Due to its unique structure, chemical composition, physical and mechanical properties, grapes are one of the most valuable types of plant raw materials, the…”
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Prospects for the production of culinary products from turkey meat (a review) by Khatko, Z. N., Shirokova, A. S.

“…The purpose of the research is to analyze the prospects for the production and processing of turkey meat to expand the range of culinary products. The…”
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Development of the recipe and technology of semi-finished mock cutlets of functional purpose by Tkhaishaova, A. B., Khatko, Z. N., Loban, N. A.

“…Increase in animal protein resources is of great importance on a global scale. Proteins of animal origin provide the human body with basic macroand…”
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Development of recipes and technology for butter cookies using various types of flour and flax seeds by Khatko, Z. N., Blyagoz, A. I., Bogus, M. K., Blyagoz, R. Kh

“…Extension of the assortment of products with increased nutritional and biological value can be achieved in different ways. One way is to use various…”
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Rationale for the use of quail meat in the production of food products for special purposes by Patieva, A. M., Khatko, Z. N., Patieva, S. V., Zykova, A. V.

“…As a result of scientific research carried out on the materials and technical base of KubSAU named after. I.T. Trubilin and MSTU technological parameters and…”
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THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD by Yedygova, S. N., Khatko, Z. N., Jolov, Z. R.

“…The article considers the possibility of using beet juice in the production of white flour bread. The use of beetroot juice in the recipe will not only enrich…”
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Medical and biological justification for the use of venison in special food products by Patieva, A. M., Khatko, Z. N., Patieva, S. V., Zykova, A. V.

“…Data on the biological and nutritional value of venison have been studied. Justification for the use of venison and the development of meat cream using it has…”
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Medical and biological feasibility of the recipe for baby boiled sausages for feeding children with food intolerance by Zykova, A. V., Patieva, A. M., Khatko, Z. N., Patieva, S. V.

“…As a result of the conducted scientific research, the use of raw materials with low allergenic activity has been justified for the development of a recipe for…”
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Development of a business project «Functional bread by Edygova, S. N., Khatko, Z. N., Kiseleva, V. A., Vyazovikova, D. A.

“…The goal of the research is to develop a business project for the production of functional bread using vegetable additives. The following tasks have been…”
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Development of white and red low-calorie functional purpose sauces using vegetable powders by Khatko, Z. N., Tamakhina, M. A.

“…The purpose of the research is development of functional cold sauces using milk whey with the addition of vegetable powders. The prospects for the production…”
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Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise by Dzhum, T. A., Tamova, M. Yu, Kuizheva, S. K., Khatko, Z. N.

“…The article presents an overview of the features of the economic environment that forms the appearance of a modern catering enterprise. All this affects the…”
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Development of a functional product – chocolates with hemp seeds by Blyagoz, A. I., Khatko, Z. N., Khachatryan, A. A., Zhilova, R. M.

“…The most important factors determining human health, as well as the duration and quality of life, are lifestyle and nutrition. Improper nutrition, frequent…”
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Development of the technology of «Mozzarella» goat cheese with specified functional properties by Khatko, Z. N., Gasheva, M. A., Kudainetova, S. K.

“…The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are…”
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Development of technology for complex processing of Jerusalem artichoke by Vologirov, A. K., Dzhaboeva, A. S., Vasyukova, A. T., Khatko, Z. N., Blyagoz, A. I.

“…According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically…”
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Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content by Khatko, Z. N., Beretar, S. T., Nerovnykh, L. P., Kudaynetova, S. K., Kolodina, E. M.

“…The aim is to research and develop a recipe and technology for semi-finished shortbread pastry (frozen semi-finished product) for functional cookies with a low…”
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Development of an exemplary 10-day school menu in accordance with the requirements of Sanpin 2.3/2.4.3590-20 by Khatko, Z. N., Belyavtseva, T. A., Kudainetova, S. K., Tamakhina, M. A.

“…The article presents materials reflecting the developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age groups of 7-11…”
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Analysis of the healthy food market in the Russian Federation and the Republic of Adygea by G. V. Karamushko, Z. N. Khatko, N. Kh. Navasardyan

“…The goal. Marketing research and analysis of the current situation on the Russian healthy food market in general and the Republic of Adygea in particular. The…”
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Development of a university healthy diet system: high student cuisine by Z. N. Khatko, G. V. Karamushko, T. B. Kolotiy, L. V. Lyubimova

“…The purpose of the research is to develop a university system of healthy nutrition, which determines the preservation and strengthening of students’ health by…”
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The effect of pectin substances on the activation of starters for rye-wheat mini bread by Z. N. Khatko, E. V. Naumova

“…Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the…”
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Analysis of consumption of cereals, bakery, pasta and potatoes by various population groups by Z. N. Khatko, E. M. Kolodina

“…The article contains the results of a sociological survey on the diet of various population groups of the Republic of Adygea (Maikop) and the Krasnodar…”
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