2022; 18 (1) Технология продовольственных продуктов
Новые технологии / New Technologies (Majkop) 2022; 18 (1)
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Новые технологии / New Technologies (Majkop) 2022; 18 (1) Технология продовольственных продуктов Technology оf Food Production 19. United Nations United Nations, Department of Economic and Social Affairs, Population Division (2017). World Population Prospects: The 2017 Revision, Key Findings and Advance Tables. ESA/P/WP/248. 2017. REFERENCES: 1. Boltovsky V.S. Bioconversion of plant raw material polysaccharides into proteins: alternatives for industrial implementation. Proceedings of BSTU. Series, 2: Chemical technologies, biotechnology, geoecology. 2020;2(235). (In Russ.) 2. Gubanova Yu.V., Popov V.P., Zinyukhin. G.B. Study of fodder yeast production technology. Orenburg: University complex as a regional center of education, science and culture, 2018. (In Russ.) 3. Ivanova E.P., Skalozub O.M. Feed biotechnology: a textbook. Ussuriysk: PGSHA; 2015. (In Russ.) 4. Kulemin L.M., Kuznetsov V.F., Ulanova T.S. Rekitsen – RD (composition, some mechanisms of action and clinical aspects of use): materials of the III Conference of Immunologists of the Urals (Chelyabinsk, October 16–17, 2003). Chelyabins; 2003. (In Russ.) 5. Oliva T.V. The use of Fervistim prebiotic for fattening broiler chickens. Modern problems of science and education. 2011;(5). (In Russ.) 6. Perminov P.M. The effectiveness of the use of «Fervistim» preparation in feeding minks: 06.02.02 «Veterinary microbiology, virology, epizootology, mycology with mycotoxicology and immunology»: abstract of the dis. for. …Candidate of Agricultural Sciences. Rodniki; 2004. (In Russ.) 7. Ivanova L.A., Voino L.I., Ivanova I.S. Food biotechnology: a textbook for students of higher educational institutions studying in the specialty of 24.09.02 «Food biotechnology». Moscow: KolosS; 2008. (In Russ.) 8. Smirnov K.A., Alashkevich Yu.D., Reshetova N.S. Features of solid-phase fermentation. Chemistry of vegetable raw materials. 2009;(3). (In Russ.) 9. Soldatova S.Yu. Development of technology for biologically active semi-finished food and feed based on vegetable raw materials and yeast: 05.18.10 «Technology of tea, tobacco and biologically active substances and subtropical crops»: abstract of dis. for … Cand. of Tech. Sciences. Moscow; 2004. (In Russ.) 10. Tuan Le Anh [et al.] Enzymatic activity and efficiency of protein synthesis by Debaryomyces Hansenii and Guehomyces Pullulans yeast during deep solid-phase fermentation of beet pulp. Bulletin of the Technological University. 2015;18(15). (In Russ.) 11. Costa W.A. [et al.] Oil-lipids, carotenoids and fatty acids simultaneous production by rhodotorula mucilaginosa cct3892 using sugarcane molasses as carbon source. Brazilian Journal of Food Technology. 2020;23. 12. Kurtzman C.P., Fell J.W. Teun Boekhout. The Yeasts: A Taxonomic Study. Fifth Edition. Elsevier Science. 1st April 2011. 13. Lapeña D. [et al.]. Production and characterization of yeasts grown on media composed of spruce-derived sugars and protein hydrolysates from chicken by-products. Microbial Cell Factories. 2020;1(19). 14. Øverland M. [et al.] Evaluation of Candida utilis, Kluyveromyces marxianus and Saccharomyces cerevisiae yeasts as protein sources in diets for Atlantic salmon (Salmo salar). aquaculture. 2013:402–403. 15. Pimentel D., Pimentel M.H. Sustainability of meat-based and plant-based diets and the environment. The American Journal of Clinical Nutrition. 2003;78. 16. Ritala A. [et al.]. Single cell protein-state-of-the-art, industrial landscape and patents 2001- 2016. Frontiers in Microbiology. 2017;8. 17. Sadh P.K., Duhan S., Duhan J.S. Agro-industrial wastes and their utilization using solid state fermentation: a review. Bioresources and Bioprocessing. 2018;5(1). |