Investigation of the features of the structural organization of inulin and analysis of the possibilities of its application-Reference-Cited by-同舟云学术

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Investigation of the features of the structural organization of inulin and analysis of the possibilities of its application

Published:2024-01-12 Issue:4 Volume:19 Page:31-47
ISSN:2713-0029
Container-title:New Technologies
language:
Short-container-title:Novye tehnologii

Author:

Byzov V. A.¹,Litvyak V. V.¹,Lukin N. D.¹,Shilov V. V.²,Roslyakov Yu. F.³,Irmatova J. K.⁴

Affiliation:

1. All-Russian Research Institute of Starch and Starch-containing Raw Materials – a branch of Russian Potato Research Centre

2. International Sakharov Environmental Institute of Belarusian State University

3. FSBEI HE «Kuban State Technological University»

4. Osh Technological University (OshTU)

Publisher

Maikop State Technological University

Subject

Anesthesiology and Pain Medicine

Reference20 articles.

1. Avramenko V.N., Elson M.P., Zaika A.A. Infrared spectra of food products. M.: Pishch. prom-ty; 1974. (in Russian).

2. Zhbankov R.G. Infrared spectra and structure of carbohydrates. Minsk: Science and technology; 1972. (in Russian).

3. Ioffe B.V., Kostikov R.R., Razin V.V. Physical methods for determining the structure of organic compounds. M.: Higher. School; 1984. (in Russian).

4. Kaishev V.G., Lukin N.D., Seregin S.N. et al. Inulin Market in Russia: Opportunities for Development of the Raw Material Base and Necessary Resources for the Creation of Modern Domestic Production. Food industry. 2018; 5: 8-17. (in Russian).

5. Kakhana B.M., Arasimovich V.V. Biochemistry of Jerusalem artichoke. Kishinev; 1974. (in Russian).

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