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Search results: 109 articles

Search string: film formation technology

№	Authors	Title	Volume	Issue	Year

1	Тареев А. И., Березнов А. В. , Смирнов В. В., Тареева А. А., Тареева А. А., Кислая С. С.	Global Market of Chemical Crop Protection Agents: Forecasting Yield Losses and Economic Prospects for Domestic Pesticide Production	54	2	2024
2	Кокшаров А. А., Маюрникова Л. А., Пластун А. Д., Давыденко Н. И., Крапива T. В.	Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation	54	2	2024
3	Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В.	Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation	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	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
7	Дунченко Н. И., Янковская В. С.	A New Approach to Developing the Quality of Yoghurts with Functional Ingredients	52	2	2022
8	Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И.	Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts	52	2	2022
9	Попов А. М., Плотников К. Б., Иванов П. П., Плотников И. Б., Попов Д. М., Плотникова И. О.	Effect of Vibration on the Porosity and Strength of Instant Drink Granules	52	1	2022
10	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
11	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
12	Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В.	A New Approach to the Development of Food Products	51	3	2021
13	Макаров С. С., Родин С. А., Кузнецова И. Б., Чудецкий А. И., Цареградская С. Ю.	Effect of Light on Rhizogenesis of Forest Berry Plants during Clonal Micropropagation	51	3	2021
14	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
15	Резниченко И. Ю., Щеглов М. С.	Sugar Substitutes and Sweeteners in Confectionery Technology	50	4	2020
16	Папахин А. А., Колпакова В. В., Бородина З. М., Сарджвеладзе А. С., Васильев И. Ю.	Modified Porous Starch in Development of Biodegradable Composite Polymer Materials	50	3	2020
17	Попов А. М., Плотников К. Б., Иванов П. П., Доня Д. В., Пачкин С. Г., Плотникова И. О.	INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION	50	2	2020
18	Майтаков А. Л., Сарафанов А. А.	PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL	50	2	2020
19	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
20	Плотников К. Б., Попов А. М., Плотников И. Б., Крюк Р. В., Руднев С. Д.	Improving the Line of Instant Starch Soft Drinks	50	1	2020
21	Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю.	Optimization Formulation of Semi-Finished Sponge Cake	50	1	2020
22	Садовой В. В., Вобликова Т. В., Пермяков А. В.	FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION	49	4	2019
23	Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И.	Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs	49	3	2019
24	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
25	Вобликова Т. В., Садовой В. В., Барыбина Л. И.	Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile	49	3	2019
26	Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А.	Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis	49	2	2019
27	Долматова О. И., Дошина А. В.	Dietary Fiber in Sour Cream Products	49	2	2019
28	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
29	Захарова Л. М., Абушахманова Л. В.	Low-Fat Butter: Production and Technological Features	49	2	2019
30	Буховец В. А., Ефимова Д. В., Давыдова Л. В.	New Production Technology for Nutritionally Enhanced Bakery Products	49	2	2019
31	Абдурахманов Э. Ф.	Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes	49	2	2019
32	Кукин М. Ю.	Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns	48	4	2018
33	Ногина А. А., Тихонов С. Л., Тихонова Н. В.	The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products	48	4	2018
34	Храмцов А. Г.	Innovative Solutions in Milk Whey Production	48	3	2018
35	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
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	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
39	Быков Д. Е., Макарова Н. В., Демидова А. В., Еремеева Н. Б.	THE USE OF PECTIN AS A COMPONENT FOR COMBINED EDIBLE FILMS	46	3	2017
40	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
41	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А.	SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY	45	2	2017
42	Сафронова Т. Н., Казина В. В., Сафронова К. В.	DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION	44	1	2017
43	Коньшина О. А., Зотов В. П., Жидкова Е. А., Дудинская Т. К.	FORMATION OF HUMAN RESOURCES AND THEIR USE IN AGROINDUSTRIAL COMPLEX OF THE KEMEROVO REGION	43	4	2016
44	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
45	Моргунова А. В.	RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS	43	4	2016
46	Аникина В. А., Чиркина Т. Ф.	FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT	42	3	2016
47	Ащеулов А. С.	INVESTIGATION OF KINETICS FLOWS IN A ROTARY-FILM EVAPORATOR	42	3	2016
48	Скрипко О. В., Литвиненко О. В., Покотило О. В.	SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS	42	3	2016
49	Солодников С. Ю., Люшина Г. А., Маслова В. В.	THE STUDY ON HYPOGLYCEMIC EFFECT OF UNLEAVENED CRUSTLESS BREAD	42	3	2016
50	Ашмарова О. В., Федулова Е. А.	AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES	41	2	2016
51	Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И.	CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS	41	2	2016
52	Усенко Н. И., Яковлева Л. А., Отмахова Ю. С.	INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS	41	2	2016
53	Старовойтова К. В., Терещук Л. В.	PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION	41	2	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	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
57	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
58	Безносов Ю. В., Ердакова В. П., Позняковский В. М.	DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS	38	3	2015
59	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
60	Устинова Ю. В., Латкова Е. В., Позняковский В. М.	DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT	37	2	2015
61	Панфилов В. А.	AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM	35	4	2014
62	Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П.	TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO	35	4	2014
63	Муратова Е. И., Смолихина П. М.	JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES	34	3	2014
64	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
65	Апарнева М. А., Шестернин В. И., Севодин В. П.	WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY	33	2	2014
66	Шабурова Г. В., Курочкин А. А., Курочкин А. А., Воронина П. К.	BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS	32	1	2014
67	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
68	Шестернин В. И., Рожнов Е. Д., Севодин В. П.	INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES	31	4	2013
69	Апарнева М. А., Севодин В. П.	QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY	31	4	2013
70	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
71	Горбунова Е. В.	TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY	30	3	2013
72	Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А.	USING LIVER PACIFIC SALMON CANNING TECHNOLOGY	30	3	2013
73	Глазунова О. А., Долганюк В. Ф., Астахова Л. А., Дроздова Т. М.	OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER	29	2	2013
74	Храмешин А. В., Волхонов М. С., Васильев А. Н.	PROJECT DEVELOPMENT FOR REALIZATION THE TECHNOLOGY OF POTATO HALF-FINISHED GOODS PRODUCTION	28	1	2013
75	Бибик И. В., Гужель Ю. А.	TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT	28	1	2013
76	Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К.	ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES	27	4	2012
77	Просеков А. Ю., Бабич О. О., Солдатова Л. С.	EXPERIENCE OF THE DEPARTMENT OF «BIONANOTECHNOLOGY» OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE FIELD OF BIOTECHNOLOGY OF OBTAINING RECOMBINANT ENZYME PREPARATIONS	26	3	2012
78	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
79	Еремина О. Ю.	DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION OF THE CEREAL POWDER CAKES	25	2	2012
80	Махачева Е. В.	MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM	25	2	2012
81	Остроумов Л. А., Зеленский В. А.	INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING	23	4	2011
82	Борисова Г. В., Бессонова О. В., Крупин А. В.	TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS FROM CASEIN HYDROLYSATES	23	4	2011
83	Зальцман В. А.	ECONOMIC EXPEDIENCY OF AGRICULTURAL HOLDINGS CREATION	22	3	2011
84	Алтайулы С.	INTENSIFYING THE DRYING PROCESS OF PHOSPHOLIPIDS EMULSIONS OF SUNFLOWER OILS IN CYLINDER ROTARY-FILM APPARATUS	22	3	2011
85	Короткая Е. В.	Collodion Film Formation Technology and Properties	21	2	2011
86	Семенов А. Г.	Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution	20	1	2011
87	Равнюшкин С. А., Санжаровский Е. В., Величкович Н. С.	Investigation of diffusion properties of package for potato and vegetable storage	20	1	2011
88	Мелихова Т. А., Данилов М. Б., Колесникова Н. В.	Development of a Cooked and Smoked Meat Product from Mutton	19	4	2010
89	Рудницкая Ю. И., Березовикова И. П.	Nutritional Quality of Minced Meat Products with «Flax Flour» Addition	19	4	2010
90	Терещук Л. В., Савельев И. Д.	Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil	19	4	2010
91	Лобасенко Б. А., Семенов А. Г.	Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions	18	3	2010
92	Гончиг Г., Данилов М. Б., Колесникова Н. В.	Development of convenience foods technology from meat of Mongolian ecotype sheep	17	2	2010
93	Короткая Е. В.	Modification of collodion film surface to improve the efficiency of nucleic acid immobilization	17	2	2010
94	Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А.	The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb Formed during Bun Baking	17	2	2010
95	Короткая Е. В., Осинцев А. М.	Study of properties of collodion films	16	1	2010
96	Панфилов В. А.	The theory of food technology as a system of knowledge	16	1	2010
97	Попов А. М., Берязева Л. Н., Майтаков А. Л.	Optimization of the process of granule formation in the dish granulator	15	4	2009
98	Остроумов Л. А., Николаева Е. .	Research of anisotropism of structure and properties of cheeses during their maturing	15	4	2009
99	Остроумов Л. А., Николаева Е. .	Role of microflora in formation sensoric properties of cheese	15	4	2009
100	Крупин А. .	The analysis of laws of ageing gel formation components In connection with manufacture from them drinks	15	4	2009
101	Гореликова Г. А., Васильева С. Б., Адаева А. .	Biotechnological aspects of fruit wine production from local raw materials	14	3	2009
102	Остроумов Л. А., Майоров А. А., Николаева Е. А.	Dynamics of formation of figure in cheeses	14	3	2009
103	Крупин А. В.	Physical and chemical processes at gel formation dairy whey	14	3	2009
104	Крупин А. В.	The analysis of influence of pectin on law of hydrolysis of lactose in connection with manufacture of drink	14	3	2009
105	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
106	Майтаков А. Л., Коган Б.	About the formation of models of technological blocks for the quality provision of machinery for food production.	12	1	2009
107	Маюрникова Л. А., Давыденко Н. И., Куракин М. С.	Eating as a basis to improve the quality of life of persons with carbohydrate metabolism	12	1	2009
108	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
109	Вершинина О. Л., Милованова Е. С., Кучерявенко И. М.	Use of shrot from seeds of a pumpkin in bread baking	12	1	2009