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Najafov A. M. On properties of functions from Lizorkin - Triebel - Morrey type spaces / A. M. Najafov, A. M. Gasimova // Укр. мат. вісн. - 2018. - 15, № 2. - С. 237-250. - Бібліогр.: 17 назв. - англ.In this paper, we introduce a new function spaces of Lizorkin - Triebel - Morrey type and Sobolev type inequality prove is proved. Also, it is proved that the generalized derivatives of functions from this spaces satisfies the generalized Holder condition. Індекс рубрикатора НБУВ: В162.12
Рубрики:
Шифр НБУВ: Ж24749 Пошук видання у каталогах НБУВ
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Bayramov E. Increasing the biological value of bread through the application of pumpkin puree = Підвищення біологічної цінності хліба шляхом застосування гарбузового пюре / E. Bayramov, S. Aliyev, A. Gasimova, S. Gurbanova, I. Kazimova // Eastern-Europ. J. of Enterprise Technologies. - 2022. - № 2/11. - С. 58-68. - Бібліогр.: 18 назв. - англ.Some vegetables are indispensable for the production of a wide range of bread products, because of their chemical composition. One of the factors hindering their widespread use in the bakery is the insufficient study of their functional properties in the mentioned technological areas. The main goal of the study was a complex analysis of the food value, mineral and vitamin compositions of raw materials and bread with additives, on the example of pumpkin variety "Perekhvatka 69". This is necessary to further substantiate the development of technology for the production of new types of bakery products, expanding the range of products and satisfying various consumer preferences. The nature of changes in nutrients, mineral and vitamin compositions in the technological process has been studied, which makes it possible to determine the proportion of reduction in their content. Based on this, it is possible to adjust the content of nutrients, mineral and vitamin compositions before and after the technological process of processing raw materials and making bread with additives. It has been found that the introduction of pumpkin puree has practically no effect on the amount of washed gluten. However, at a dosage of pumpkin puree from 5 to 25 %, the compression strain of raw gluten increases from 68,5 to 94,7 units instrument. This makes it possible to regulate the desired final properties of bread and the deformation of gluten in the dough. Індекс рубрикатора НБУВ: Л838
Рубрики:
Шифр НБУВ: Ж24320 Пошук видання у каталогах НБУВ
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