Showing 41 - 60 results of 94 for search '"Пищевые системы"', query time: 0.03s Refine Results
  1. 41
    Formation of cheese pattern when using monospecies cultures

    Formation of cheese pattern when using monospecies cultures by G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin

    Published 2024-07-01
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  2. 42
    Avocado fruit sorting by hyperspectral images

    Avocado fruit sorting by hyperspectral images by D. A. Metlenkin, R. A. Platova, Yu. T. Platov, O. V. Fedoseenko, O. V. Sadkova

    Published 2023-04-01
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  3. 43
    Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field

    Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field by L. Ch. Burak, A. N. Sapach

    Published 2024-04-01
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  4. 44
    THE PROPERTIES OF THE CONIDIA OF STRAINS OF THE ACTINOMYCETE <i>STREPTOMYCES LUCENSIS</i> AND <i>STREPTOMYCES VIOLACEUS</i> DURING STORAGE AT LOW TEMPERATURES

    THE PROPERTIES OF THE CONIDIA OF STRAINS OF THE ACTINOMYCETE <i>STREPTOMYCES LUCENSIS</i> AND <i>STREPTOMYCES VIOLACEUS</i> DURING STORAGE AT LOW TEMPERATURES by Natalya Yu. Sharova, Tatyana V. Vybornova, Anastasia A. Printseva, Bairta S. Manzhieva

    Published 2018-10-01
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  5. 45
    FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY

    FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY by O. V. Lepilkina, I. V.  Loginova, O. G. Kashnikova

    Published 2020-07-01
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  6. 46
    CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING

    CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING by T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova

    Published 2020-07-01
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  7. 47
    Profiling of volatile compounds in four Egyptian date cultivars

    Profiling of volatile compounds in four Egyptian date cultivars by T. G. Abedelmaksoud, M. A. Hassan, M. T. M. Assous, A. E. R. M. Khalaf-Allah

    Published 2025-07-01
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  8. 48
    New technologies of ice roads construction to maintain the sustainable cold chain of supply in the northern regions of Russia

    New technologies of ice roads construction to maintain the sustainable cold chain of supply in the northern regions of Russia by G. Yu. Goncharova, S. S. Borzov, G. V. Borschev

    Published 2023-07-01
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  9. 49
    Flexible sensors for food monitoring. Part I: Principle

    Flexible sensors for food monitoring. Part I: Principle by D. Luo, M. A. Nikitina, X. Xiao

    Published 2024-01-01
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  10. 50
    REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS

    REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS by Aram G. Galstyan, Iskra A. Radaeva, Sergei A. Khurshudyan, Svetlana N. Turovskaya, Vladislav K. Semipyatniy, Elena E. Illarionovа

    Published 2018-03-01
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  11. 51
    Influence of price, health aspect, taste, and smell on making decision of Myanmar’s peanut oil purchasing

    Influence of price, health aspect, taste, and smell on making decision of Myanmar’s peanut oil purchasing by S. Hafianti, E. F. Perez, T. Win, A. N. M. Ansori, H. T. Sam

    Published 2025-07-01
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  12. 52
    Evaluation of the consequences of the toxic effects of food sweeteners with bioassay

    Evaluation of the consequences of the toxic effects of food sweeteners with bioassay by A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva

    Published 2023-04-01
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  13. 53
    INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

    INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES by E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev

    Published 2020-07-01
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  14. 54
    Microscopic methods to study meat and meat product quality

    Microscopic methods to study meat and meat product quality by V. A. Pchelkina

    Published 2024-07-01
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  15. 55
    Impact of yeast sediment beta-glucans on the quality indices of yoghurt

    Impact of yeast sediment beta-glucans on the quality indices of yoghurt by A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc

    Published 2021-04-01
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  16. 56
    Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein

    Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein by N. G. Ostreczova, A. V. Bobrova

    Published 2021-07-01
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  17. 57
    Current state and prospects of dihydroquercetin application in food industry

    Current state and prospects of dihydroquercetin application in food industry by A. A. Ushkalova, T. Zhang, L. Baochen

    Published 2024-10-01
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  18. 58
    Studies of the content of optical isomers of amino acids in food

    Studies of the content of optical isomers of amino acids in food by A. S. Knyazeva, D. A. Utyanov, A. V. Kulikovskii, A. A. Kurzova

    Published 2021-10-01
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  19. 59
    The kinetics of milk gel structure formation studies by electron microscopy

    The kinetics of milk gel structure formation studies by electron microscopy by I. T. Smykov

    Published 2024-01-01
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  20. 60
    Water in bakery production technology products with delayed bakery

    Water in bakery production technology products with delayed bakery by Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova

    Published 2021-04-01
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