ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

CONFECTIONERY GOODS FOR HEALTHY DIET

СПИСОК ЛИТЕРАТУРЫ
  1. Gur´yanov, Yu.G., Lobach, E.Yu., and Dorn, G.A., Analiz rynka i razrabotka specializirovannyh konditerskih izdelij, obogashhennyh mikronutrientami (Analysis of the market and the development of specialized pastry products enriched with micronutrients), Polzunovskij vestnik (Polzunovsky Vestnik), 2012, no. 2 / 2, pp. 212-217.
  2. Gur´yanov, Yu.G., Kostin, A.N., and Dorn, G.A., Obespechenie kachestva specializirovannyh produktov v rezul´tate vnedrenija standarta ISO 9001 (Quality Assurance of specialized products as a result of the introduction of ISO 9001), Konditerskoe proizvodstvo (Confectionery production), 2012, no. 4, pp. 20-21.
  3. Dorn, G.A., and Sidorova, O.S., Issledovanie potrebitel´skih svojstv muchnyh konditerskih izdelij s saharozamenitel-jami (Study of consumer properties of flour confectionery products with sugar substitutes), Polzunovskij vestnik (Polzunovsky Vestnik), 2012, no. 2 / 2, pp. 131-135.
  4. Dorn, G.A., Novikov, I.G., and Gur´yanov, Yu.G., Razrabotka specializirovannyh konditerskih izdelij i ih tovaroved-naja ocenka (Development of specialized pastry and commodity assessment), Tovaroved Prodovol´stvennyh Tovarov (Commodity Researcher of Foodstuffs), 2012, no. 3, pp. 5-8.
  5. Egorova, E.Yu., Reznichenko, I.Yu., Bochkarev, M.S., and Dorn, G.A., Razrabotka novyh konditerskih izdelij s is-pol´zovaniem netradicionnogo syr´ja (Development of new confectionery products using unconventional materials), Tehnika i Tehnologija Pishhevyh Proizvodstv (Food Processing: Techniques and Technology), 2014, no. 3, pp. 31-38.
  6. Savenkova, T.V., Taleysnik, M.A., Shatnyuk, L.N., Spirichev, V.B., and Vorob´eva, I.S., Obogashhenie konditerskih izdelij vitaminami i mineral´nymi veshhestvami (Enrichment of confectionery goods with vitamins and minerals), Moscow, Filial GMP «Pervaja Obrazcovaja tipografija», 2003, 48 p.
  7. Spirichev, V.B., Shatnyuk, L.N., and Poznyakovskiy, V.M., Obogashhenie pishhevyh produktov vitaminami i miner-al´nymi veshhestvami. Nauka i tehnologija (Food enrichment with vitamins and minerals. Science and technology), Novosibirsk, Sib. Univ. Publ., 2005, 548 p.
  8. Savenkov, T.V., Svyatoslavova, I.M., Ingredienty v tehnologijah konditerskih izdelij (Ingredients in confectionery technology), Pishhevye ingredienty v sozdanii sovremennyh produktov pitanija (Food ingredients to create modern food), Moscow, DeLee plus, 2014, pp. 297-316.
  9. Ping Jianfeng, Wang Yixian, Wu Jian, Ying Yibin, Ji Feng. Determination of ascorbic acid levels in food samples by using an ionic liquid-carbon nanotube composite electrode, Food Chem., 2012, vol. 135, no. 2, pp. 362-367.
  10. Varela Paula, Ares Gaston, Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization, Food Res. Int., 2012, vol. 48, no. 2, pp. 893-908.
  11. Yildiz Oktay, Alpaslan Mehmet, Properties of rose hip marmalades, Food Technol. And Biotechnol., 2012, vol. 50, no. 1, pp. 98-106.
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