ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
Article search
Search query
Parameters
Results per page
Search results: 32 articles
Search string: design parameters
Authors Title Volume Issue Year
1 Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals 53 4 2023
2 Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids 53 1 2023
3 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
4 Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В. Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification 51 4 2021
5 Гурьев С. С., Попов В. С. Properties of Starter Cultures Based on Non-Traditional Flours 51 3 2021
6 Бахчевников О. Н., Брагинец С. В. Extrusion of Plant Raw Materials in Food Production: A Review 50 4 2020
7 Бутов А. В., Мандрова А. А. Biochemical Indicators and Nitrates in Potatoes during Storage: Modern Cultivation Techniques 49 1 2019
8 Колодязная В. С., Шестопалова И. А., Кипрушкина Е. И., Рогозина Е. А., Головинская О. В. Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters 48 4 2018
9 Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А. New Yeast Strain in Baking Industry 48 4 2018
10 Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. Selection of optimal parameters for obtaining whipped products from egg whites 48 2 2018
11 Зенькова М. Л., Дарья А. Б. Wheat grain preparing for production of conserved food “Second course for lunch 48 2 2018
12 Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л. Breadsticks with enhanced nutritional value for salt-free nutrition 48 1 2018
13 Сергазиева О. Д., Долганова Н. В. Using food wraps based on gelatin to preserve food quality 48 1 2018
14 Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD 46 3 2017
15 Донская Г. А., Асафов В. А., Андреева Е. А. EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS 43 4 2016
16 Лобасенко Б. А., Иванец В. Н., Сазонова Е. К., Стефанкин А. Е., Котляров Р. В. MODELING OF CONTINUOUS MEMBRANE PLANT COMPLETED WITH APPARATUS FOR DIFFUSION LAYER REMOVING 42 3 2016
17 Стефанкин А. Е. RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION 42 3 2016
18 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 42 3 2016
19 Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н. ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN 41 2 2016
20 Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В. DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE 41 2 2016
21 Евтухова О. М., Сафронова Т. Н. TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN 31 4 2013
22 Шушпанников А. С., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN AND OPERATION PARAMETERS OF ULTRAFILTRATION APPARATUS FOR SKIMMED MILK CONCENTRATION 30 3 2013
23 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING 27 4 2012
24 Макарова Н. В., Валиулина Д. Ф., Бахарев В. В. USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT 25 2 2012
25 Никифорова А. П., Ханхалаева И. А. INVESTIGATION OF BEEF SALTING PROCESS USING BACTERIAL CONCENTRATES 23 4 2011
26 Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA 22 3 2011
27 Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. Improvement of Grain Bread Production Technology 19 4 2010
28 Менх Г. В., Разумникова И. С. Study of Gelation Factors of Whe 19 4 2010
29 Дацук К. А., Князьков Е. И., Федосенков Д. Б., Ямпольский А. А., Федосенков Б. А. The method of controlling the dosing and mixing processes on the basis of wavelet transforms 18 3 2010
30 Майтаков А. Л., Берязева Л. Н., Ветрова Н. Т. Providing the quality of working elements of food machines by the development of information models of technological blocks 16 1 2010
31 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
32 Терещук Л. В., Шишкина Т. Л. Fatty bases designing for cream-and - vegetative spred of universal purpose 12 1 2009