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Search results: 96 articles

Search string: cultivation process

№	Authors	Title	Volume	Issue	Year

1	Ирмаянти, Анвар Ч.	Synthesis of Biodegradable Plastic from Wak Banana Peel Starch with Glycerol as Plasticizer	54	3	2024
2	Бурак Л. Ч. , Завалей А. П.	Combined Ultrasound and Microwave Food Processing: Efficiency Review	54	2	2024
3	Moliboga Elena, Bazhenova Olga	Cultivating Limnospira fusiformis from Lake Solenoye, Omsk	53	4	2023
4	Kondratenko Vladimir, Posokina Natalia, Zakharova Anna, Korolev Aleksei, Pokudina Galina	Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems	53	4	2023
5	Оганесянц Л. А., Панасюк А. Л., Кузьмина Е. И., Свиридов Д. А., Ганин М. Ю., Шилкин А. А.	Isotope Mass Spectrometry as a Tool for Identifying Organic Tomatoes (Solanum lycopersicum L.)	53	3	2023
6	Сухих С. А., Буденкова Е. А., Бойченко Ю.-Д. С., Анохова В. Д., Долганюк В. Ф., Каширских Е. В.	Optimizing the Production of Polysaccharides from Cyanobacterium sp. IPPAS B-1200	53	3	2023
7	Бородулин Д. М., Шафрай А. В., Максименко А. А.	Neural Network and Home Hydroponics	53	2	2023
8	Мазалевский В. Б. , Голуб О. В., Чекрыга Г. П., Бородай Е. В. , Мотовилов О. К.	Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels	52	4	2022
9	Шорсткий И. А.	Cold Plasma Pretreatment in Plant Material Drying	52	3	2022
10	Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д.	Micellar Casein Production and Application in Dairy Protein Industry	52	3	2022
11	Андреев Т. А., Цыганков В. Ю.	Effect of Technological Processing of Plant Raw Materials on the Reduction of Pesticide Residues in Finished Products	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	Зяйнитдинов Д. Р., Евтеев А. В., Банникова А. В.	Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets	51	3	2021
14	Никифорова А. П., Хазагаева С. Н., Хамагаева И. С.	Tolerance of Lactobacillus sakei to Osmotic Stress	51	3	2021
15	Волкова Г. С., Серба Е. М.	New Multistrain Bacterial Consortium for Feed Probiotics	51	2	2021
16	Кожемяко А. В., Сергеева И. Ю., Долголюк И. В.	Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot	51	1	2021
17	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
18	Бахчевников О. Н., Брагинец С. В.	Extrusion of Plant Raw Materials in Food Production: A Review	50	4	2020
19	Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В.	Streptomyces and Bacillus Keratinases: Properties and Uses	50	4	2020
20	Платонова Н. Б., Белоус О. Г.	Biochemical Composition of Tea and its Changes under Different Factors	50	3	2020
21	Горбатовский А. А., Ракитянская И. Л., Каледина М. В.	FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD	50	2	2020
22	Меледина Т. В., Морозов А. А., Давыденко С. Г., Терновской Г. В.	Yeasts as a Glutathione Producer	50	1	2020
23	Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К.	MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT	49	4	2019
24	Марьин В. А., Верещагин А. Л., Иванов А. А.	POLYURETHANE DECKS IN CENTRIFUGAL OAT DEHULLING	49	4	2019
25	Абдурахманов Э. Ф.	Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes	49	2	2019
26	Битюкова А. В., Амелькина А. А., Евтеев А. В., Банникова А. В.	New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing	49	1	2019
27	Неверов Е. Н., Лифенцева Л. В., Усов А. В.	The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method	49	1	2019
28	Фоменко Е. В., Нугманов А. Х.	Velocity Control of Visco-Elastic Materials Movement in the Cylindrical Channel of the Grinder Feed Screw of the Former	49	1	2019
29	Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А.	New Yeast Strain in Baking Industry	48	4	2018
30	Романчиков С. А.	Ultrasound and Infrared Radiation in Pasta Production	48	3	2018
31	Евелева В. В., Черпалова Т. М., Шиповская Е. А.	Effectiveness of lactate-containing processing aids application in vegetable treatment	48	2	2018
32	Россиева Д. В., Ермолаева Е. О., Трофимова Н. Б., Трофимов И. Е.	DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY	46	3	2017
33	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М.	INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION	46	3	2017
34	Лупинская С. М., Ганцева А. Н.	INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES	46	3	2017
35	Сергеева И. Ю., Аль К. А.	MODELING THE PROCESS OF PROTEIN SYNTHESIS IN THE DUCKWEED LEMNA MINOR	46	3	2017
36	Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е.	FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE	45	2	2017
37	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
38	Панфилов В. А.	DEVELOPMENT OF AGRO-INDUSTRIAL COMPLEX TECHNOLOGIES AND METHODOLOGY OF SCIENTIFIC SEARCH	44	1	2017
39	Ткаченко В. В., Одегов Н. И., Дорофеев Р. В.	SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations	44	1	2017
40	Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю.	DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION	43	4	2016
41	Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н.	MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS	43	4	2016
42	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
43	Майоров А. А., Бузоверов С. Ю., Сурай Н. М.	INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES	41	2	2016
44	Косенко М. Е., Куликова И. К., Донских А. Н., Анисимов Г. С., Евдокимов И. А.	RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING	41	2	2016
45	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
46	Минаков Д. В., Севодина К. В., Севодин В. П.	THE CULTIVATION OF GRIFOLA FRONDOSA ON A SUBSTRATE WITH BIRCH SAWDUST	40	1	2016
47	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
48	Наумова Н. Л., Бучель А. В.	ESTIMATION OF CONSUMER PROPERTIES AND SAFETY FACTORS OF FRESH OYSTER MUSHROOMS, CULTIVATED AT CHELYABINSK REGION ENTERPRISES	39	4	2015
49	Черевач Е. И., Теньковская Л. А.	THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS	39	4	2015
50	Киселева Т. Ф., Ушакова А. С., Газиева А. Ф.	COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS	38	3	2015
51	Дорош А. П., Грегирчак Н. Н.	ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS	37	2	2015
52	Лупинская С. М., Кузнецова Л. А.	DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES	37	2	2015
53	Че С. Н., Бакайтис В. И., Цапалова И. Э.	I INFLUENCE OF HEAT TREATMENT ON MACROMYCETE PHYSICAL CHARACTERISTICS AND THE CONTENT OF HEAVY METALS IN THEM	37	2	2015
54	Федосеева У. С., Полякова Л. И.	SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT	37	2	2015
55	Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н.	EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS	36	1	2015
56	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н.	BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS	35	4	2014
57	Мерзлякова Е. В., Зотов В. П., Жидкова Е. А., Иванец Г. Е.	CURRENT STATUS OF THE PLANNING SYSTEM AND THE NEED FOR ITS IMPROVEMENT IN CASE OF JSC «MEJDURECHENSKII BAKERY»	35	4	2014
58	Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г.	INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS	34	3	2014
59	Галиева А. И., Резниченко И. Ю., Иванец Г. Е.	SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE	33	2	2014
60	Драгунова М. М., Брехова В. П.	METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST	32	1	2014
61	Евтухова О. М., Сафронова Т. Н.	TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN	31	4	2013
62	Сергеева И. Ю., Шафрай А. В., Захаренко Д. Г.	MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS	30	3	2013
63	Осипова М. О., Мышалова О. М.	STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT	30	3	2013
64	Горбунова Е. В.	TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY	30	3	2013
65	Черевко А. И., Скрыпник В. А.	POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES	29	2	2013
66	Дубинина Н. В., Гриценко В. В., Симсиве Ж. В.	OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS	28	1	2013
67	Храмешин А. В., Волхонов М. С., Васильев А. Н.	PROJECT DEVELOPMENT FOR REALIZATION THE TECHNOLOGY OF POTATO HALF-FINISHED GOODS PRODUCTION	28	1	2013
68	Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А.	THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES	28	1	2013
69	Киселев К. В., Коркачева О. В., Позняковский В. М.	ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA	27	4	2012
70	Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К.	ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES	27	4	2012
71	Бакайтис В. И., Че С. Н.	EFFECT OF SOAKING ON HEAVY METALS CONTENT IN MUSHROOMS	27	4	2012
72	Майоров А. А.	THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS	26	3	2012
73	Чижикова О. Г., Тилиндис Т. В., Коршенко Л. О., Абдулаева Н. Н.	THE DEVELOPMENT OF A POWDER SEMI-PROCESSED PRODUCT FOR BAKING PRODUCTION	25	2	2012
74	Новоселов С. В., Маюрникова Л. А., Васильев К. И.	THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE	24	1	2012
75	Эль Могази А. Х.	NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION	23	4	2011
76	Оловянишников А. Г.	Main principles of organizational restructuring at the food-processing industry enterprises	21	2	2011
77	Полетаев А. Ю., Кригер О. В., Митрохин П. В.	Optimization of cultivation parameters of keratinase producer Streptomyces ornatus S 1220	21	2	2011
78	Пашина Л. Л., Реймер В. В.	Present state of the Amur region processing industry	21	2	2011
79	Давыденко В. А., Гралевская И. В., Шарапова Л. Н.	Processed cheese products with vegetable raw materials	21	2	2011
80	Беспоместных К. В., Галстян А. Г., Короткая Е. В.	Study of biochemical and morphological properties of strains of bacteria genus	21	2	2011
81	Симоненкова А. П., Иванова Т. Н.	Substantiation of basic technological parameters of whipped frozen dessert manufacture	21	2	2011
82	Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И.	The technology factor influence on the combined cheese product quality	21	2	2011
83	Гуринович Г. В., Абдрахманов Р. Н.	Investigation of composition and properties of protein raw materials derived from poultry processing	20	1	2011
84	Шмалько Н. А., Чалова И. А., Моисеенко Н. А., Ромашко Н. Л.	Microstructure features and chemical composition of amaranth grain processing food products	20	1	2011
85	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
86	Дацук К. А., Карнадуд Е. Н., Федосенков Б. А., Федосенков Д. Б., Цыганенко О. В.	The methods for the analysis of mixture-producing processes in time-frequency space	17	2	2010
87	Иванова С. А., Павский В. А.	Research of foaming processes of secondary dairy raw materials	16	1	2010
88	Леоненко Ю.	Manufacture of processed cheese products with use of dry components On a dairy basis	15	4	2009
89	Крупин А. В.	Physical and chemical processes at gel formation dairy whey	14	3	2009
90	Лучина Н. А.	The characteristics of fruit-berry canned food	14	3	2009
91	Равнюшкин С. А., Курбанова М. Г.	Аnalysis of structure and properties of a dairy-albuminous concentrate in connection with its use in technology of food capsules	14	3	2009
92	Сурков И. В., Ермолаева Е. О., Австриевских А. Н.	Current state and prospects of introduction of the integrated quality management systems on the Russian trade and public catering enterprises	13	2	2009
93	Остроумов Л. А., Азолкина Л. Н.	Development of technology of processed cheeses with use of vegetative raw material	13	2	2009
94	Гаврилов Б. Г., Гаврилов Г. Б.	Laws membran concentration whey fibers	13	2	2009
95	Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С.	Influence of products of processing of hop on biotechnological properties baking yeast	12	1	2009
96	Гаврилов Г. Б., Гаврилов Б. Г.	Laws membran concentration whey fibers	12	1	2009