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| Issue | Title | |
| Vol 7, No 1 (2024) | Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field | Abstract similar documents |
| L. Ch. Burak, A. N. Sapach | ||
| "... количество работ, посвященных оценке технологии омического нагрева (ОН) в обработке фруктов и овощей ..." | ||
| Vol 2, No 3 (2019) | THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS | Abstract PDF (Eng) similar documents |
| N. S. Shishkina, O. V. Karastoyanova, L. A. Borchenkova, N. V. Korovkina, N. I. Fedyanina | ||
| Vol 6, No 3 (2023) | Methodology for the development of identification criteria of stone fruit brandy | Abstract similar documents |
| L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova | ||
| "... выделение сока); способ мацерации — без ферментных препаратов и с обработкой ферментными препаратами; способ ..." | ||
| Vol 5, No 4 (2022) | Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology | Abstract similar documents |
| G. V. Gurinovich, V. A. Khrenov, I. S. Patrakova, M. V. Patshina | ||
| "... и тепловой обработки. Целью исследований является изучение влияния различных видов тепловой обработки ..." | ||
| Vol 4, No 3 (2021) | Desiccation of hemp seeds by high temperature micronization | Abstract similar documents |
| S. V. Zverev | ||
| "... ИК-нагрева семян конопли (облученность и температура в зоне обработки) предложенные модели довольно хорошо ..." | ||
| Vol 6, No 1 (2023) | Modern non-thermal method of processing plant raw materials used to increase its storability | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... обработки продукта высоким давлением (англ. High Pressure Processing, далее — HPP) соблюдается режим ..." | ||
| Vol 2, No 4 (2019) | DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS | Abstract PDF (Eng) similar documents |
| G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova | ||
| "... heating area less than 100°C. For today, such pasteurizers are widely spread due to the simplicity ..." | ||
| Vol 8, No 3 (2025) | Modern approaches to the use of edible coatings for vegetables and fruits | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... обработкой. Потребители все чаще отдают предпочтение свежим овощам и фруктам, т. к. употребление этих ..." | ||
| Vol 7, No 4 (2024) | Assessment of the prospects of using chelated forms of zinc to create new types of food products | Abstract similar documents |
| V. V. Gorbachev, I. A. Nikitin, S. L. Tikhonov, M. S. Balashova, S. N. Tefikova, D. M. Ziborov, D. A. Velina, E. E. Kleyn | ||
| "... обработки соединений Zn аминокислотами и витаминами с частичным нагревом, а также ультразвуковую обработку ..." | ||
| Vol 1, No 4 (2018) | STUDY OF FAST ELECTRON IRRADIATION EFFECT ON THE STRUCTURE AND SURFACE OF POLYAMIDE/ POLYETHYLENE/ETHYLENE VINYL ACETATE FILM MATERIAL USING THE UELR 10-10-40 PLANT | Abstract PDF (Eng) similar documents |
| V. T. Tarasyuk, N. E. Strokova, N. A. Sazhnev, A. V. Prokopenko, N. R. Kil’deeva | ||
| "... обработке быстрыми электронами с дозой до 18 кГр УЭЛР 10–10–40 с мощностью 10 МэВ на установке происходит ..." | ||
| Vol 7, No 3 (2024) | Determination of optimal technological conditions for the manufacture of semi-finished products from gooseberry fruit | Abstract similar documents |
| O. V. Golub, O. K. Motovilov, N. V. Motovilova, N. I. Davydenko | ||
| "... — предусматривающая высокотемпературную обработку и предусматривающая использование МАГ‑50. Методы исследований ..." | ||
| Vol 7, No 4 (2024) | Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake | Abstract similar documents |
| E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko | ||
| "... мг%, рН — 3,0. Установлено, что при совместной гидродинамической и ферментативной обработке зерно-фруктового сырья введение ..." | ||
| Vol 4, No 2 (2021) | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds | Abstract similar documents |
| M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud | ||
| "... a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies ..." | ||
| Vol 6, No 3 (2023) | Possibility of using natural cheeses for pizza production | Abstract similar documents |
| G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin | ||
| "... диаметра сыра после высокотемпературной обработки, а растяжимость — с помощью вилочного теста. Установлено ..." | ||
| Vol 4, No 2 (2021) | Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage) | Abstract similar documents |
| L. N. Krikunova, E. V. Dubinina, S. Yu. Makarov | ||
| "... waste has certain differences from their distribution in the preparation of cognac and fruit distillates ..." | ||
| Vol 8, No 2 (2025) | Development of the powdered concentrate for soft drink based on freeze-dried blueberry juice | Abstract similar documents |
| N. Yu. Karimova, E. V. Alekseenko, E. F. Shanenko | ||
| "... сока ягод черники, полученного путем ферментативной обработки мезги, и определение его свойств. В ходе ..." | ||
| Vol 2, No 3 (2019) | METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE | Abstract PDF (Eng) similar documents |
| M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
| Vol 6, No 1 (2023) | Study of the possibility of producing semi-hard cheeses from frozen goat’s milk | Abstract similar documents |
| V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
| "... образования сгустка в обоих вариантах составляла (30±1) мин, продолжительность обработки сырного зерна ..." | ||
| Vol 2, No 4 (2019) | DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE | Abstract PDF (Eng) similar documents |
| A. V. Samoilov, N. M. Suraeva, S. V. Koptsev, S. V. Glazkov | ||
| Vol 1, No 2 (2018) | MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING | Abstract PDF (Eng) similar documents |
| I, T. Smykov | ||
| "... готовности молочного сгустка к разрезке для различных видов сыров. Проведена статистическая обработка ..." | ||
| Vol 4, No 1 (2021) | Impact of yeast sediment beta-glucans on the quality indices of yoghurt | Abstract PDF (Eng) similar documents |
| A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc | ||
| Vol 1, No 1 (2018) | TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS | Abstract PDF (Eng) similar documents |
| Alexander I. Panasyuk, Konstantin V. Kobelev, Elena I. Kuzmina, Larisa I. Rozina, Dilyara R. Letfullina | ||
| Vol 4, No 2 (2021) | Ice cream and frozen desserts nutrient compositions: current trends of researches | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose ..." | ||
| Vol 3, No 3 (2020) | METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION | Abstract PDF (Eng) similar documents |
| T. A. Fomina, V. Yu. Kornienko, M. Yu. Minaev | ||
| "... technological processing. In this case, objective analytical methods of species identification are used, which ..." | ||
| Vol 1, No 4 (2018) | RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES | Abstract PDF (Eng) similar documents |
| I M. Pochitskaya, A. P. Laktionova, V. L. Roslik | ||
| Vol 4, No 1 (2021) | Water in bakery production technology products with delayed bakery | Abstract similar documents |
| Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova | ||
| 1 - 26 of 26 Items | ||
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