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Home >Food Processing: Techniques and Technology > Archive > Volume 35, Issue 4, 2014 > BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS

Dmitry M. Borodulin a
,
Margarita T. Shulbaeva a
,
Olga N. Musina b
,
V.N. Ivanets a
Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
b Siberian research Institute for cheese-making
Copyright ©Borodulin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Keywords
Dairy-cereal products, barley, thermomechanical processing of barley, functional and technological properties
REFERENCES
  1. Shulbaeva, M.T. Razrabotka tehnologii molochno-belkovyh past s uchetom nacional'nyh tradiciy Respubliki Hakasiya: dis.. kand. tehn. nauk: 05.18.04 / Shulbaeva M.T. - Kemerovo, 2002. - 136 s.
  2. Musina, O.N. Kombinirovannye produkty v otechestvennom syrodelii / O. N. Musina. - Barnaul: Izd-vo Altayskogo gos. un-ta, 2007. - 170 s.
  3. Musina, O.N. Tvorozhnye produkty s zernovymi ili zernobobovymi komponentami / O.N. Musina // Molochnaya promyshlennost'. - 2007. - № 10. - S. 33.
  4. Rastitel'nye belkovye preparaty: kompozity, sostav, svoystva, naznachenie / V.V. Kolpakova, A.A. Nevskiy, A.A. Vasil'ev, Z.V. Vasilenko // Hranenie i pererabotka sel'hozsyr'ya. - 2010. - № 6. - S. 39-41.
  5. Konovalov, K.L. Pischevye veschestva zhivotnogo i rastitel'nogo proishozhdeniya dlya zdorovogo pitaniya / K.L. Konovalov, M.T. Shulbaeva, O.N. Musina // Pischevaya promyshlennost'. - 2008. - № 8. - S. 10-12.
  6. Konovalov, K.L. Pischevye rastitel'nye kompozity funkcional'nogo naznacheniya / K.L. Konovalov, M.T. Shulbaeva, A.I. Lutovinova // Pitanie i obschestvo. - 2009. - № 7.- S.13-14.
  7. Musina, O.N. Polikomponentnye produkty na osnove kombinirovaniya molochnogo i zernovogo syr'ya / O.N. Musina, M.P. Schetinin. - Barnaul: Izd-vo AltGTU, 2010. - 258 s.
  8. A dietary pattern characterized by high consumption of whole-grain cereals and low-fat dairy products and low consumption of refined cereals is positively associated with plasma adiponectin levels in healthy women / M. Yannakoulia, N. Yiannakouris, L. Melistas et al. // Metabolism. - 2008. - Vol. 57, № 6. - P. 824-830.
  9. Consumers’ associations with wellbeing in a food-related context: A cross-cultural study / G. Aresa, L. Saldamandoa, A. Giméneza et al. // Food Quality and Preference. -2014. -№. 6.
  10. Application of cereals and cereal components in functional foods: a review / D. Charalampopoulos, R. Wang, S.S. Pandiella, C.Webb //International Journal of Food Microbiology. - 2002. -Vol. 79, № 1-2. - R. 131-141.
  11. Al'van, A. Funkcional'nye svoystva belkovyh produktov iz semyan kunzhuta / A.Al'van, A.D. Minakova, V.G. Scherbakov // Izvestiya vuzov. Pischevaya tehnologiya. - 1999. - № 2-3. -S. 17-18.
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