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Search results: 40 articles

Search string: gel formula

№	Authors	Title	Volume	Issue	Year

1	Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А.	Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)	54	2	2024
2	Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А.	Sonochemical Effects on Wheat Starch	53	3	2023
3	Куценкова В. С., Неповинных Н. В., Еганехзад С. А.	Hybrid Gel as a Substitute for Hard Fats in Confectionery	53	1	2023
4	Гурский И. А., Творогова А. А.	The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts	53	1	2023
5	Дунченко Н. И., Янковская В. С.	A New Approach to Developing the Quality of Yoghurts with Functional Ingredients	52	2	2022
6	Рензяева Т. В., Тубольцева А. С., Рензяев А. О.	Various Flours in Pastry Production Technology	52	2	2022
7	Орлова Т. В., Айдер М.	Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties	51	1	2021
8	Макаров А. В., Максименко Ю. А., Дяченко Э. П.	CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH	49	4	2019
9	Неповинных Н. В., Петрова О. Н., Белова Н. М., Еганехзад С.	Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts	49	1	2019
10	Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н.	The Use of Milk Protein in the Production of Jelly Products	48	3	2018
11	Сергазиева О. Д., Долганова Н. В.	Using food wraps based on gelatin to preserve food quality	48	1	2018
12	Донец А. П., Покинтелица Н. И.	ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT	47	4	2017
13	Жарыкбасова К. С., Смирнова И. А., Тазабаева К. А., Кыдырмолдина А. Ш., Жарыкбасов Е. С.	ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII	47	4	2017
14	Чеснокова Н. Ю., Левочкина Л. В., Приходько Ю. В., Кузнецова А. А., Шевченко Ю. В.	INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT	47	4	2017
15	Аникина В. А., Чиркина Т. Ф.	FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT	42	3	2016
16	Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М.	CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION	38	3	2015
17	Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М.	PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS	38	3	2015
18	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
19	Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS	37	2	2015
20	Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П.	INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES	35	4	2014
21	Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А.	DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS	34	3	2014
22	Шестернин В. И., Кузовников Ю. М., Хмелев В. Н., Севодин В. П.	INFLUENCE OF ULTRASOUND ON CLARIFICATION OF WINES FROM EARLY RIPENING GRAPE VARIETIES GROWN IN THE ALTAI TERRITORY	33	2	2014
23	Ярцева Н. В., Долганова Н. В.	DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM	31	4	2013
24	Марьин В. А., Верещагин А. Л., Фомина И. Г.	ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS	31	4	2013
25	Резниченко И. Ю., Егорова Е. Ю.	THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY	30	3	2013
26	Майоров А. А., Мироненко И. М., Яшкин А. И.	USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK	27	4	2012
27	Гурьянов Ю. Г., Васильева О. А., Позняковский В. .	DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE FOR CORRECTION OF WOMEN HEALTH	23	4	2011
28	Трихина В. В., Романенко Н. С., Щипицин С. К.	DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED ON LOCAL PLANT RAW MATERIAL	23	4	2011
29	Дашиева Л. Б., Колесникова Н. В., Данилов М. Б.	Development of Chopped Semifinished Poultry Meat Technology	21	2	2011
30	Семенов А. Г.	Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution	20	1	2011
31	Гуринович Г. В., Абдрахманов Р. Н.	Investigation of composition and properties of protein raw materials derived from poultry processing	20	1	2011
32	Менх Г. В., Разумникова И. С.	Study of Gelation Factors of Whe	19	4	2010
33	Ермолаева Е. О., Подзорова Г. А., Австриевских А. Н.	The New Formula of Biologically Active Additive «Jointgel»: Definition of Quality Regulated Indices	19	4	2010
34	Лобасенко Б. А., Семенов А. Г.	Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions	18	3	2010
35	Ермолаева Е. О., Подзорова Г. А., Плешкова Н. А., Австриевских А. .	Technological support of innovative projects in the production of biologically active additions	16	1	2010
36	Архипов А. .	Application of texturizer in manufacture of dairy products	15	4	2009
37	Крупин А. .	The analysis of laws of ageing gel formation components In connection with manufacture from them drinks	15	4	2009
38	Крупин А. В.	Physical and chemical processes at gel formation dairy whey	14	3	2009
39	Крупин А. В.	The analysis of influence of pectin on law of hydrolysis of lactose in connection with manufacture of drink	14	3	2009
40	Родин Е.	Statistical error of calculation origin extract under formula of Balling	12	1	2009