Showing 1 - 20 results of 463 for search '"Техника и технология пищевых производств"', query time: 0.07s Refine Results
  1. 1
    Effect of Pollen Grains on the color of Honey from Melilotus officinalis (L.) Pall.

    Effect of Pollen Grains on the color of Honey from Melilotus officinalis (L.) Pall. by Golub Olga V., Chekryga Galina P., Motovilov Oleg K.

    Published 2020-12-01
    “…Техника и технология пищевых производств…”
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  2. 2
    Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems

    Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems by Aleksey V. Tarasov, Natalia V. Zavorokhina, Olga V. Chugunova

    Published 2023-09-01
    “…Техника и технология пищевых производств…”
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  3. 3
    Specific Mass Growth Rate of Sugar Crystals: Probabilistic Modeling

    Specific Mass Growth Rate of Sugar Crystals: Probabilistic Modeling by Denis V. Arapov, Vladimir A. Kuritsyn, Sergey M. Petrov, Nadezda M. Podgornova, Mariya A. Zaitseva

    Published 2021-03-01
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  4. 4
    Production of Enzymatic Hydrolyzates from North Shrimp Wastes

    Production of Enzymatic Hydrolyzates from North Shrimp Wastes by Kiseleva M., Tabakaeva O., Kalenik T., Kiselev A., Tatarenko G.

    Published 2019-12-01
    “…Техника и технология пищевых производств…”
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  5. 5
    Amino Acid Patterns that Determine Antihyperuricemic Activity of Peptides: Identification and Predictive Analysis

    Amino Acid Patterns that Determine Antihyperuricemic Activity of Peptides: Identification and Predictive Analysis by Anastasia V. Smirnova, Sergey L. Tikhonov

    Published 2024-12-01
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  6. 6
    Sonochemical Effects on Wheat Starch

    Sonochemical Effects on Wheat Starch by Sergey A. Bredikhin, Alexander N. Martekha, Vasily V. Toroptsev, Yuliya E. Kaverina, Igor A. Korotkiy

    Published 2023-09-01
    “…Техника и технология пищевых производств…”
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  7. 7
    Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread

    Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread by Nadezhda N. Alekhina, Elena I. Ponomareva, Irina M. Zharkova, Andrej V. Grebenshchikov

    Published 2021-06-01
    “…Техника и технология пищевых производств…”
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  8. 8
    New Safety Management System for Pasta Production

    New Safety Management System for Pasta Production by Fazullina Oliya F., Smirnov Stanislav O.

    Published 2020-12-01
    “…Техника и технология пищевых производств…”
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  9. 9
    Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids

    Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids by Elena V. Yanchenko, Galina S. Volkova, Elena V. Kuksova, Ivan I. Virchenko, Aleksey V. Yanchenko, Elena M. Serba, Maria I. Ivanova

    Published 2023-03-01
    “…Техника и технология пищевых производств…”
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  10. 10
    SERVQUAL Method in Retail Service Assessment

    SERVQUAL Method in Retail Service Assessment by Griaznova Natalia L., Konovalova Olga V., Pleshkova Natalia A.

    Published 2020-06-01
    “…Техника и технология пищевых производств…”
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  11. 11
    Innovative controlling technologies

    Innovative controlling technologies by Bychkova S, Zhidkova E., Andreeva O.

    Published 2019-10-01
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  12. 12
    Biotechnology of Lactulose Production: Progress, Challenges, and Prospects

    Biotechnology of Lactulose Production: Progress, Challenges, and Prospects by Svetlana A. Ryabtseva, Andrey G. Khramtsov, Maria A. Shpak, Alexey D. Lodygin, Georgy S. Anisimov, Serafima N. Sazanova, Yulia A. Tabakova

    Published 2023-03-01
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  13. 13
    Hydrolysis and Oxidation of Recalcitrant Substrates by Microbial Isolates from Hot Springs

    Hydrolysis and Oxidation of Recalcitrant Substrates by Microbial Isolates from Hot Springs by Anastasiya I. Dmitrieva, Elizaveta R. Faskhutdinova, Timothy A. Larichev, Natalia S. Velichkovich, Veronika Yu. Boger, Larisa M. Aksenova

    Published 2024-03-01
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  14. 14
    DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION

    DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION by Baryshnikova N.I., Reznichenko I.Y., Vayskrobova E.S.

    Published 2017-12-01
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  15. 15
    Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes

    Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes by Borodulin D., Zorina T., Ivanets V., Nevskaya E., Turina O., Borisova A.

    Published 2019-06-01
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  16. 16
    Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis

    Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis by Igor P. Lutkov, Dmitry V. Yermolin

    Published 2023-06-01
    “…Техника и технология пищевых производств…”
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  17. 17
    Estimation of Reliability of Fire Alarm System

    Estimation of Reliability of Fire Alarm System by Akhmedova A., Shevtsova T., Kotlyarov R., Krol A.

    Published 2018-12-01
    “…Техника и технология пищевых производств…”
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  18. 18
    Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils

    Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils by Sibirtsev Vladimir S., Nechiporenko Uliana Yu., Kabanov Vladimir L., Kukin Mikhail Yu.

    Published 2020-12-01
    “…Техника и технология пищевых производств…”
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  19. 19
    DEPENDENCE OF GRIFOLA FRONDOSA EFFICIENCY ON PARTICLE SIZE OF LIGNOCELLULOSE SUBSTRATE

    DEPENDENCE OF GRIFOLA FRONDOSA EFFICIENCY ON PARTICLE SIZE OF LIGNOCELLULOSE SUBSTRATE by Minakov D.V., Sevodina K.V., Shadrintseva A.I., Sevodin V.P.

    Published 2017-03-01
    “…Техника и технология пищевых производств…”
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  20. 20
    Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid

    Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid by Tabatorovich A., Reznichenko I.

    Published 2019-07-01
    “…Техника и технология пищевых производств…”
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