(PDF) Development beer technology with amaranth flour

来自 : www.researchgate.net/publicati 发布时间：2021-03-25

Вестник ВГУИТ, №1, 2016 115 9 Pina-Rodriguez A.M., Akon C.C. Compo-sition and oxidative stability of a structured lipid from amaranth oil in a milk-based infant formula // J. Food Sci. 2010. № 75(2). P. 140-146. 10 Rodas B, Bressani R. The oil, fatty acid and squa-lene content of varieties of raw and processed amaranth grain // Arch Latinoam Nutr. 2009. V. 59(1). P. 82-87. 11 Huang Z.R., Lin Y.K., Fang J.Y. Biolog-ical and pharmacological activities of squalene and related compounds: potential uses in cosmetic der-matology // Molecules. 2009. №.14(1). P.540-554. 12 Скобельская З.Г., Хасанова С.Д. Шрот амаранта – ценное сырье // Кондитерское про-изводство. 2004. № 3. С. 16. 13 Кузнецова Л.И., Машкин Д.В., Шпорхун Д.Ю. Улучшение качества хлебобу-лочных изделий для людей, страдающих целиа-кией // Кондитерская сфера. 2008.№ 1. С.24-27. 14 Петрова Н.А., Иванченко О.Б. Нетра-диционное низкоглютеновое сырье в техноло-гиях специальных сортов пива // Пиво и напитки. 2008. № 6. С. 38-42. 15 Biagi F., Campanella J., Bianchi P.I., Co-razza G.R. Is a gluten-free diet necessary in pa-tients with potential celiac disease? // Minerva Gas-troenterol Dietol. 2007. № 53(4). P.387-389. 16 Acar N., Vohra P., Becker R., Hanners G.D. et al. Nutritional evaluation of grain amaranth for grow-ing chickens. // Poult Sci. 1988. № 67(8). P. 1166-1173. 17 Haldsova G. Physicochemical properties of amaranth starch. Bratislava: Institute of Chem-istry, 1998. P. 7-12. 18 Амарантовая мука. [Электронный ре-сурс]. Режим доступа: http://polzaeda-ufa.ru/helpful_information/amarantovaya-muka 19 Ермолаева Г.А. Справочник работника лаборатории пивоваренного предприятия. СПб.: Профессия, 2004. С. 439-446. REFERENCES 1 Meledina T.V. Syrie i vspomogatel’nye materialy v pivovarenii [Raw materials and auxil-iary materials in brewing]. Saint-Petersburg, Pro-fessiya, 2003. 304 p. (In Russ) 2 Danina M.M., Ivanchenko O.B. The use of ex-truded wheat in the brewing. Vestnik Mezhdunarodnoi akademii kholoda. [Journal of the International Acad-emy of Refrigeration], 2015, no 2, pp. 18-22. (In Russ) 3. Konovalov A.I., Sosnina N.A. et al. Extrac-tion of proteinaceous preparations from an amaranth with preliminary removal of anti-nutrients. Amarant i lyupin – istochniki novykh dieticheskikh produktov [Scientific and practical conference Amaranth and Lupine – Sources of New and Dietary Products ]. Saint-Petersburg, 1996. 82 p. (In Russ) 4 Silva-Sanchez C., de la Rosa A.P., Leon-Galvan M.F., de Lumen B.O. et al. Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed. J. Agric. Food Chem. 2008, nо. 56(4), pp. 1233-1240. 5 Bukin A.A. . Primenenie amarantovogo shrota i drugikh vidov netraditsionnogo syr’ya [Use of amaranth meal and other types of noncon-ventional raw materials in biotechnological pro-cesses of receiving beer: Diss. Cand. Tech. Sci.]. Saint-Petersburg, 2001. 161 p. (In Russ) 6 Tang Y., Li X., Chen P.X., Zhang B. et al. Lipids, tocopherols, and carotenoids in leaves of ama-ranth and quinoa cultivars and a new approach to over-all evaluation of nutritional quality traits. J. Agric. Food Chem., 2014, nо. 62(52), pp. 12610-12619. 7 Shmal ko N.A., Yu.F. Roslyakov. Immor-tal amaranth. Pishchevye ingredienty, syr e i do-bavki. [Food ingredients, raw materials and addi-tives], 2004, no. 1, pp. 71-73. (In Russ) 8 Pina-Rodriguez A.M., Akon C.C. Synthesis and characterization of a structured lipid from amaranth oil as a partial fat substitute in milk-based infant formula. J. Agric. Food Chem. 2009. nо. 57(15), pp. 6748-6756. 9 Pina-Rodriguez A.M., Akon C.C. Compo-sition and oxidative stability of a structured lipid from amaranth oil in a milk-based infant formula. J. Food Sci. 2010, nо 75(2), pp. 140-146. 10 Rodas B, Bressani R. The oil, fatty acid and squalene content of varieties of raw and pro-cessed amaranth grain. Arch Latinoam Nutr. 2009, vol. 59(1), pp. 82-87. 11 Huang Z.R., Lin Y.K., Fang J.Y. Biolog-ical and pharmacological activities of squalene and related compounds: potential uses in cosmetic der-matology. Molecules. 2009. Nо.14(1). P.540-554. 12 Skobel skaya Z.G., Khasanova S.D. Amaranth meal – valuable raw materials. Konditerskoe proizvod-stvo. [Bakery produktion], 2004, no. 3, pp. 16. (In Russ) 13 Kuznetsova L.I., Mashkin D.V., Shporkhun D.Yu. Improvement of quality of bakery products for the peo-ple suffering from a tseliakiya. Konditerskaya sfera. [Bakery sphere], 2008, no. 1, pp. 24-27. (In Russ) 14 Petrova N.A., Ivanchenko O.B. Noncon-ventional low-gluten raw materials in technologies of special grades of beer. Pivo i napitki. [Beer and beverages], 2008, no. 6, pp. 38-42. (In Russ) 15 Biagi F., Campanella J., Bianchi P.I., Co-razza G.R. Is a gluten-free diet necessary in pa-tients with potential celiac disease? Minerva Gas-troenterol Dietol. 2007, no. 53(4), pp. 387-389. 16 Acar N., Vohra P., Becker R., Hanners G.D. et al. Nutritional evaluation of grain amaranth for grow-ing chickens. Poult Sci. 1988, nо 67(8), pp. 1166-1173. 17 Haldsova G. Physicochemical properties of amaranth starc. Bratislava, Institute of Chemis-try, 1998. pp. 7-12. 18 Amarantovaya muka [Amaranth flour]. Available at: http://polzaeda-ufa.ru/helpful_infor-mation/amarantovaya-muka (In Russ) 19 Ermolaeva G.A. Spravochnik rabotnika pivovarennogo predpriyatiya [Reference book of the em-ployee of laboratory of the brewing enterprise]. Saint-Pe-tersburg, Professiya, 2004. pp. 439-446. (In Russ)