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Search results: 63 articles

Search string: Concentrate of nonalcoholic beverage

№	Authors	Title	Volume	Issue	Year

1	Шелудько О. Н., Прах А. В. , Чемисова Л. Э., Бахметов Р. Н.	Effect of Wine and Grape Spirits from Table Grape Varieties on Sensory Profile of Grape Beverages	54	1	2024
2	Гаврилов А. В., Гербер Ю. Б.	Parameters of Modular Microwave Vacuum Evaporators	54	1	2024
3	Motovilov Oleg, Golub Olga, Davydenko Nataliia, Chekryga Galina, Stepanova Alla	Effect of Packaging on Instant Foods from Root Vegetables	53	4	2023
4	Крикунова Л. Н., Дубинина Е. В., Свиридов Д. А., Томгорова С. М.	Assessment-Based Optimization of Distillation Parameters	53	2	2023
5	Куликова Н. Е., Чернобровина А. Г., Роева Н. Н., Попова О. Ю.	Evaporation as a Method for Obtaining Plant Concentrates	53	2	2023
6	Лутков И. П., Ермолин Д. В.	Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis	53	2	2023
7	Гурский И. А., Творогова А. А.	The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts	53	1	2023
8	Шелехова Н. В., Шелехова Т. М., Скворцова Л. И., Полтавская Н. В.	Gas Chromatography-Mass Spectrometry of Volatile Organic Impurities in Whiskey	52	4	2022
9	Танашкина Т. В., Пьянкова А. Ф., Семенюта А. А., Кантемиров А. В., Приходько Ю. В.	Buckwheat Grass Tea Beverages: Row Materials, Production Methods, and Biological Activity	51	3	2021
10	Гернет М. В., Грибкова И. Н., Борисенко О. A., Захаров М. А., Захарова В. А.	Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods	51	3	2021
11	Дубинина Е. В., Крикунова Л. Н., Песчанская В. А., Тришканева М. В.	Scientific Aspects of Identification Criteria for Fruit Distillates	51	3	2021
12	Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д.	New Functional Formulations for Dry Seafood Concentrates and their Properties	50	4	2020
13	Платонова Н. Б., Белоус О. Г.	Biochemical Composition of Tea and its Changes under Different Factors	50	3	2020
14	Шатнюк Л. Н., Вржесинская О. А., Коденцова В. М., Матвеева А. Е.	PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES	50	2	2020
15	Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д.	Gluten-free Buckwheat Kvass with Aromatic Raw Materials	50	1	2020
16	Короткий И. А., Плотников И. Б., Мазеева И. А.	Current Trends in Whey Processing	49	2	2019
17	Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т.	Grain Composites with a Complementary Amino Acid Composition in Food and Fodder	49	2	2019
18	Мазеева И. А., Короткий И. А., Плотников И. Б.	Modern Packaging Solutions for Whey Protein Concentrate	48	4	2018
19	Иванова С. А.	The Foaming Properties of Skim Milk Protein Concentrate	48	4	2018
20	Кукин М. Ю.	The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage	48	2	2018
21	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
22	Смирнова И. А., Гутов Н. Ю., Лукин А. А.	Research of composition of milk protein concentrates	48	1	2018
23	Школьникова М. Н., Аверьянова Е. В., Доня Д. В., Хлопотов И. В.	DEVELOPMENT OF COMPOSITION AND TECHNOLOGY FOR PRODUCTION OF NONALCOHOLIC BEVERAGE CONCENTRATE TABLET	46	3	2017
24	Танашкина Т. В., Семенюта А. А., Троценко А. С., Клыков А. Г.	GLUTEN-FREE LOW-ALCOHOL BEVERAGES FERMENTED FROM LIGHT AND SCALDING BUCKWHEAT MALT	45	2	2017
25	Смирнова И. А., Гутов Н. Ю., Юрташкина А. В.	STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS	45	2	2017
26	Олиференко О. И., Пехтерева Н. Т.	STUDY OF CONSUMER PREFERENCES TO INNOVATIVE BEVERAGES FOR CARBOHYDRATE METABILISM IMPROVEMENT	44	1	2017
27	Магажанов Ж. М., Бектурсунова М. Ж.	RESEARCH ON BIOLOGICALLY ACTIVE SUBSTANCES OF SOME FRUIT CROPS GROWING IN THE SOUTHEAST OF KAZAKHSTAN	43	4	2016
28	Сергеева И. Ю.	CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL	42	3	2016
29	Раскошная Т. А., Семенихина В. Ф., Рожкова И. В., Бегунова А. В.	DEVELOPMENT OF NUTRIENT MEDIUM AND CULTIVATION REGIMES OF LACTOBACILLUS REUTERI FOR BACTERIAL CONCENTRATE PRODUCTION	42	3	2016
30	Бабий Н. В., Помозова В. А., Пеков Д. Б.	DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE	41	2	2016
31	Харьков В. В., Николаев А. Н.	NUMERICAL STUDY OF JUICE CONCENTRATION IN THE CONVECTION APPARATUS WITH SWIRLING HEAT-TRANSFER AGENT FLOW	41	2	2016
32	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А.	SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY	41	2	2016
33	Черевач Е. И., Теньковская Л. А.	THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS	39	4	2015
34	Бабенышев С. П., Емельянов С. А., Жидков В. Е., Мамай Д. С., Уткин В. П.	MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION	38	3	2015
35	Змиевская Т. Н., Усатенко Н. Ф.	FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT	36	1	2015
36	Потапова К. В., Бакуменко О. Е.	STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS	36	1	2015
37	Иванов С. В., Грек Е. В., Красуля Е. А.	SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY	34	3	2014
38	Сергеева И. Ю., Унщикова Т. А., Рысина В. Ю.	WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS	34	3	2014
39	Сергеева И. Ю.	IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES	33	2	2014
40	Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А.	INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE	33	2	2014
41	Апарнева М. А., Шестернин В. И., Севодин В. П.	WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY	33	2	2014
42	Сергеева И. Ю.	USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES	32	1	2014
43	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
44	Иванова С. А., Гралевская И. В., Радченко А. А.	OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT	31	4	2013
45	Апарнева М. А., Севодин В. П.	QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY	31	4	2013
46	Лодыгин А. Д., Бугаева А. А., Щелканова И. А.	DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE	30	3	2013
47	Киселева Т. Ф., Дюжев А. В., Кардашева М. В.	SOFT DRINK «SPRITZERS» BASED ON NATURAL RAW MATERIALS	29	2	2013
48	Бибик И. В., Гужель Ю. А.	TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT	28	1	2013
49	Киселев К. В., Коркачева О. В., Позняковский В. М.	ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA	27	4	2012
50	Храмцов А. Г., Лодыгин А. Д., Евдокимов И. А., Рябцева С. А.	INNOVATIVE TECHNOLOGIES OF PREBIOTIC CONCENTRATES ON THE BASIS OF NANOCLUSTERS OF DAIRY BY-PRODUCTS	26	3	2012
51	Котова Т. В., Черемичкина А. С.	ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS	25	2	2012
52	Нициевская К. Н.	DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT	25	2	2012
53	Сорокопуд А. Ф., Шеменева Н. А., Третьякова Н. Г.	PHYSICO-CHEMICAL PROPERTIES OF KVASS WORT CONCENTRATE	25	2	2012
54	Макарова Н. В., Зюзина А. В.	INVESTIGATION ON ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETIES OF APPLES	23	4	2011
55	Эль Могази А. Х.	NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION	23	4	2011
56	Часовщиков А. Р., Помозова В. А., Ходжамкулова А. ., Хорунжина С. И., Федюшкина И. Л.	ORGANIC ACID COMPOSITION OF GRAIN BASED BEVERAGES	23	4	2011
57	Макарова Н. В., Зюзина А. В.	INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD	22	3	2011
58	Храмцов А. Г., Дудникова О. А., Лодыгин А. Д.	Studying of lipid-protein concentrate nutritive, biological value and keeping ability	21	2	2011
59	Лупинская С. М.	Preparation of wild berry and plant raw materials for functional dairy products manufacture	18	3	2010
60	Емелин В. П., Бокарев А. В., Трифанов И.	Influence of some key parameters of work hydrodynamical grinder-dispersant а on formation of pastelike dairy products	15	4	2009
61	Леоненко Ю.	Manufacture of processed cheese products with use of dry components On a dairy basis	15	4	2009
62	Емелин В. П., Бокарев А. В., Трифанов И. Ю.	Structure and properties of the dairy-albuminous concentrates received in the different ways	15	4	2009
63	Остроумов Л. А., Азолкина Л. Н.	Development of technology of processed cheeses with use of vegetative raw material	13	2	2009