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Search results: 111 articles

Search string: technology of fruit wines

№	Authors	Title	Volume	Issue	Year

1	Салена Л. А. К. , Тан К. И. Л., Чанг Л. С., Пуи Л. П.	Enzymatic Liquefaction and Characterization of Mangifera laurina Blume	54	1	2024
2	Гусейнова Б. М., Мусаева Р. Т.	Low-Temperature Preservation of Cherries	54	1	2024
3	Соснин М. Д., Шорсткий И. А.	Cold Atmospheric Gas Plasma Processing of Apple Slices	53	2	2023
4	Багаев А. А., Бобровский С. О.	Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency	53	2	2023
5	Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н.	Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value	53	2	2023
6	Чемисова Л. Э., Агеева Н. М., Якименко Е. Н.	Quality and Safety of Wine during Storage: Packaging and Stopper	53	2	2023
7	Пуи Л. П. , Салена Л. А. К.	Enzyme-Aided Treatment of Fruit Juice: A Review	53	1	2023
8	Пескова И. В., Танащук Т. Н. , Остроухова Е. В., Луткова Н. Ю., Вьюгина М. А.	Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking	53	1	2023
9	Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А.	Effect of Yeast Biosorbents on Wine Quality	52	4	2022
10	Дунченко Н. И., Янковская В. С.	A New Approach to Developing the Quality of Yoghurts with Functional Ingredients	52	2	2022
11	Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И.	Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts	52	2	2022
12	Титоренко Е. Ю., Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е., Брескин Л. И., Сурков И. В., Астахова Н. В.	Developing New Software for Functional Food Production	51	4	2021
13	Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В.	A New Approach to the Development of Food Products	51	3	2021
14	Дубинина Е. В., Крикунова Л. Н., Песчанская В. А., Тришканева М. В.	Scientific Aspects of Identification Criteria for Fruit Distillates	51	3	2021
15	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
16	Оганесянц Л. А., Панасюк А. Л., Кузьмина Е. И., Ганин М. Ю.	Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines	50	4	2020
17	Соснин М. Д., Шорсткий И. А.	Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission	50	4	2020
18	Резниченко И. Ю., Щеглов М. С.	Sugar Substitutes and Sweeteners in Confectionery Technology	50	4	2020
19	Московенко Н. В., Тихонов С. Л., Тихонова Н. В., Муратов А. А.	Unified Standards of the Eurasian Economic Union for Fruit and Vegetable Products as a Means of Integrated Trade in the Global Economic Environment	50	3	2020
20	Майтаков А. Л., Сарафанов А. А.	PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL	50	2	2020
21	Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е.	Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production	50	1	2020
22	Верболоз Е. И., Иванова М. А., Демченко В. А., Фартуков С., Евона Н. К.	Ultrasound Drying of Rose Hips: a Process Study	50	1	2020
23	Никитин А. Л., Макаркина М. А.	EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES	49	4	2019
24	Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М.	JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY	49	4	2019
25	Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И.	Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs	49	3	2019
26	Пискаева А. И., Бабич О. О., Янг Й.	Impact Analysis and Selection of Spray Drying Parameters for Dawn and Feather Protein Hydrolysates	49	3	2019
27	Вобликова Т. В., Садовой В. В., Барыбина Л. И.	Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile	49	3	2019
28	Долматова О. И., Дошина А. В.	Dietary Fiber in Sour Cream Products	49	2	2019
29	Захарова Л. М., Абушахманова Л. В.	Low-Fat Butter: Production and Technological Features	49	2	2019
30	Абдурахманов Э. Ф.	Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes	49	2	2019
31	Величко Н. А., Рыгалова Е. А., Шароглазова Л. П., Сутугина К. А.	Effect of Transport and Storage on the Weight and Moisture Loss of Exotic Fruits	49	1	2019
32	Кукин М. Ю.	Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns	48	4	2018
33	Храмцов А. Г.	Innovative Solutions in Milk Whey Production	48	3	2018
34	Гаврилова Н. Б., Чернопольская Н. Л., Банникова А. В., Евдокимов И. А., Шрамко М. И.	Investigation of the immobilization of probiotics as a method for their protection and delivery to the human gastrointestinal tract	48	2	2018
35	Панасюк А. Л., Макаров С. С.	Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant	48	1	2018
36	Скрипко О. В., Стаценко Е. С., Покотило О. В.	Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value	48	1	2018
37	Сергазиева О. Д., Долганова Н. В.	Using food wraps based on gelatin to preserve food quality	48	1	2018
38	Лилишенцева А. Н.	CRITERIA OF VEGETABLE JUICES NATURALNESS	47	4	2017
39	Магомедов Г. О., Лобосова Л. А., Журахова С. Н.	JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES	46	3	2017
40	Голубцова Ю. В.	EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION	45	2	2017
41	Мизанбекова С. К., Богомолова И. П., Богомолов А. В.	INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS	45	2	2017
42	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А.	SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY	45	2	2017
43	Голубцова Ю. В.	DESIGN OF SPECIFIC IDENTIFICATION METHODOF FRUIT RAW MATERIAL BASED ON MOLECULAR GENETIC ANALYSIS	44	1	2017
44	Сафронова Т. Н., Казина В. В., Сафронова К. В.	DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION	44	1	2017
45	Позднякова О. Г., Курбанова М. Г.	THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN	44	1	2017
46	Кравченко С. Н.	DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION	43	4	2016
47	Халтурин М. А., Иванов П. П., Кравченко С. Н.	ESTIMATION OF STABILITY OF TECHNOLOGICAL SYSTEM FOR CONCENTRATED FRUIT EXTRACTS PRODUCTION	43	4	2016
48	Моргунова А. В.	RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS	43	4	2016
49	Аникина В. А., Чиркина Т. Ф.	FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT	42	3	2016
50	Скрипко О. В., Литвиненко О. В., Покотило О. В.	SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS	42	3	2016
51	Солодников С. Ю., Люшина Г. А., Маслова В. В.	THE STUDY ON HYPOGLYCEMIC EFFECT OF UNLEAVENED CRUSTLESS BREAD	42	3	2016
52	Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И.	CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS	41	2	2016
53	Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И.	DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING	40	1	2016
54	Бабенышев С. П., Жидков В. Е., Мамай Д. С., Уткин В. П., Шапаков Н. А.	IMPROVING THE EFFICIENCY OF WHEY ULTRAFILTRATION SEPARATION BY PRE-CLEANING WITH PLANT POLYSACCHARIDES	40	1	2016
55	Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И.	INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX	40	1	2016
56	Минаков Д. В., Севодина К. В., Севодин В. П.	THE CULTIVATION OF GRIFOLA FRONDOSA ON A SUBSTRATE WITH BIRCH SAWDUST	40	1	2016
57	Крикунова Л. Н., Дубинина Е. В., Алиева Г. А.	THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE	40	1	2016
58	Нугманов А. Х., Титова Л. М., Алексанян И. Ю., Фоменко Е. В.	OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION	39	4	2015
59	Терешкова Е. С., Баташов Е. С., Севодин В. П.	THE FRUITS OF GOJI ( LYCIUM BARBARUM L.) ARE A PROMISING RAW MATERIAL FOR PRODUCTION OF ZEAXANTHIN (E 161H)	39	4	2015
60	Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А.	ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION	38	3	2015
61	Киселева Т. Ф., Ушакова А. С., Газиева А. Ф.	COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS	38	3	2015
62	Безносов Ю. В., Ердакова В. П., Позняковский В. М.	DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS	38	3	2015
63	Мякинникова Е. И., Касьянов Г. И.	APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL	37	2	2015
64	Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю.	DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS	37	2	2015
65	Устинова Ю. В., Латкова Е. В., Позняковский В. М.	DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT	37	2	2015
66	Киселева Т. Ф., Ушакова А. С., Иванов П. П.	DEVELOPMENT OF TECHNOLOGY AND RECIPE FOR BEVERAGE BASED ON DRIED FRUITS	36	1	2015
67	Панфилов В. А.	AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM	35	4	2014
68	Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П.	TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO	35	4	2014
69	Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В.	DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL	33	2	2014
70	Касьянов Г. И., Мякинникова Е. И., Сязин И. Е., Карикурубу Ж. Ф.	INSTALLATION FOR DRYING OF AGRICULTURAL RAW MATERIAL	33	2	2014
71	Апарнева М. А., Шестернин В. И., Севодин В. П.	WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY	33	2	2014
72	Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В.	PROCESSING LINE UPGRADING OF FRUIT EXTRACTS	32	1	2014
73	Иванов С. В., Кишенько И. И., Крыжова Ю. П.	SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS	32	1	2014
74	Киселева Т. Ф., Иголинская О. А., Бастрон Е. В.	UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS	32	1	2014
75	Сергеева И. Ю.	USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES	32	1	2014
76	Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В.	IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH	31	4	2013
77	Шестернин В. И., Рожнов Е. Д., Севодин В. П.	INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES	31	4	2013
78	Апарнева М. А., Севодин В. П.	QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY	31	4	2013
79	Киселева Т. Ф., Иголинская О. А.	CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS	30	3	2013
80	Потапов А. Н., Просин М. В., Магилина А. М., Понамарева М. В.	DEVELOPMENT OF EXTRACTORS FOR SYSTEM OF SOLID -– LIQUID	30	3	2013
81	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
82	Киселев В. М., Зубарева Е. Н., Керимова Р. И.	STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET	30	3	2013
83	Горбунова Е. В.	TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY	30	3	2013
84	Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А.	USING LIVER PACIFIC SALMON CANNING TECHNOLOGY	30	3	2013
85	Киселева Т. Ф., Дюжев А. В., Кардашева М. В.	SOFT DRINK «SPRITZERS» BASED ON NATURAL RAW MATERIALS	29	2	2013
86	Храмешин А. В., Волхонов М. С., Васильев А. Н.	PROJECT DEVELOPMENT FOR REALIZATION THE TECHNOLOGY OF POTATO HALF-FINISHED GOODS PRODUCTION	28	1	2013
87	Бибик И. В., Гужель Ю. А.	TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT	28	1	2013
88	Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К.	ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES	27	4	2012
89	Ганина В. И., Тихомирова Н. А., Комолова Г. С.	THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP	26	3	2012
90	Еремина О. Ю.	DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION OF THE CEREAL POWDER CAKES	25	2	2012
91	Махачева Е. В.	MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM	25	2	2012
92	Бурштыкова Т. Ю., Голуб О. В., Жукова О. В.	QUALITY INDICES OF FRUIT CONFITURES	25	2	2012
93	Тихонов С. Л., Улитин Е. В.	DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE FOOD ADDITIVE RASTIVIT BASED ON PLANT RAW MATERIAL OF SOUTHERN URAL	23	4	2011
94	Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И.	SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS	23	4	2011
95	Зальцман В. А.	ECONOMIC EXPEDIENCY OF AGRICULTURAL HOLDINGS CREATION	22	3	2011
96	Макарова Н. В., Зюзина А. В.	INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD	22	3	2011
97	Короткая Е. В.	Collodion Film Formation Technology and Properties	21	2	2011
98	Хабаров С. Н.	Innovative development of horticulture in Siberia in the period of functional foods production	21	2	2011
99	Пушмина И. Н.	Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia	19	4	2010
100	Мелихова Т. А., Данилов М. Б., Колесникова Н. В.	Development of a Cooked and Smoked Meat Product from Mutton	19	4	2010
101	Рудницкая Ю. И., Березовикова И. П.	Nutritional Quality of Minced Meat Products with «Flax Flour» Addition	19	4	2010
102	Гончиг Г., Данилов М. Б., Колесникова Н. В.	Development of convenience foods technology from meat of Mongolian ecotype sheep	17	2	2010
103	Васильева С. Б., Гореликова Г. .	Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent properties to it	17	2	2010
104	Панфилов В. А.	The theory of food technology as a system of knowledge	16	1	2010
105	Гореликова Г. А., Васильева С. Б., Адаева А. .	Biotechnological aspects of fruit wine production from local raw materials	14	3	2009
106	Позняковский В. .	Development of technology of toning up dairy products	14	3	2009
107	Лучина Н. А.	The characteristics of fruit-berry canned food	14	3	2009
108	Вершинина О. Л., Михайлов В. ., Лобанова А. В.	Use of peanut weight by manufacture of bakery products of the raised food value	14	3	2009
109	Голуб О. В.	The concept of formation of quality of fruit-and-berry production	13	2	2009
110	Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л.	Prospects of use an amaranth albuminous flour in bread making	12	1	2009
111	Вершинина О. Л., Милованова Е. С., Кучерявенко И. М.	Use of shrot from seeds of a pumpkin in bread baking	12	1	2009