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Search results: 32 articles
Search string: white sugar
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Арапов В. М., Плотникова И. В., Казарцев Д. А., Полянский К. К., Магомедов Г. О., Копылов М. В., Плотников В. Е. | Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products | 54 | 3 | 2024 |
| 2 | Грузнов Д. В., Грузнова О. А., Сохликов А. Б. , Лобанов А. В., Лобанов А. В. | Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey | 54 | 2 | 2024 |
| 3 | Минаков Д. В., Конева С. И., Егорова Е. Ю. | Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology | 54 | 2 | 2024 |
| 4 | Tuzhilkin Vyacheslav, Petrov Sergey, Podgornova Nadezda | Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions | 53 | 4 | 2023 |
| 5 | 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 |
| 6 | Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. | Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value | 53 | 2 | 2023 |
| 7 | Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. | Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids | 53 | 1 | 2023 |
| 8 | Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. | Acidification in Distillation Technology | 52 | 4 | 2022 |
| 9 | Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. | Effect of Yeast Biosorbents on Wine Quality | 52 | 4 | 2022 |
| 10 | Калашникова О. Б., Буденкова Е. А., Ульрих Е. В., Чупахин Е. Г., Кригер О. В., Масютин Я. А., Смага М. А., Басова Ю. С. | Enzymatic Hydrolysis of Pretreated Miscanthus Biomass | 52 | 2 | 2022 |
| 11 | Славянский А. А., Грибкова В. А., Николаева Н. В., Митрошина Д. П. | Granulated Sugar-Containing Functional Products in Jelly Fillings | 51 | 4 | 2021 |
| 12 | Иванова М. И., Янченко Е. В., Янченко А. В., Вирченко И. И. | Quality and Optimal Shelf Life of Late Season Green Cabbage | 51 | 4 | 2021 |
| 13 | Кондратенко В. В., Посокина Н. Е., Колоколова А. Ю., Захарова А. И. | Development of Lactic acid Microorganisms during Fermentation of Substrate with an Increased Concentration of Carbohydrates | 51 | 3 | 2021 |
| 14 | Беляева Л. И., Пружин М. К., Остапенко А. В., Гурова В. Н. | Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet | 51 | 3 | 2021 |
| 15 | Гурьев С. С., Попов В. С. | Properties of Starter Cultures Based on Non-Traditional Flours | 51 | 3 | 2021 |
| 16 | Арапов Д. В., Курицын В. А., Петров С. М., Подгорнова Н. М., Зайцева М. А. | Specific Mass Growth Rate of Sugar Crystals: Probabilistic Modeling | 51 | 1 | 2021 |
| 17 | Кондратенко В. В., Посокина Н. Е., Лялина О. Ю., Колоколова А. Ю., Глазков С. В. | Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia | 50 | 4 | 2020 |
| 18 | Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. | COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL | 50 | 2 | 2020 |
| 19 | Мистенева С. Ю., Савенкова Т. В., Демченко Е. А., Щербакова Н. А., Герасимов Т. В. | RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD | 50 | 2 | 2020 |
| 20 | Почицкая И. М., Росляков Ю. Ф., Комарова Н. В., Рослик В. Л. | Sensory Components of Fruits and Berries | 49 | 1 | 2019 |
| 21 | Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. | Syrups in Sugar Confectionery Products of High Nutritional Value | 49 | 1 | 2019 |
| 22 | Санжаровская Н. С., Сокол Н. В. | USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION | 42 | 3 | 2016 |
| 23 | Пушмина И. Н., Первышина Г. Г., Захарова Л. М., Пушмина В. В. | RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS | 40 | 1 | 2016 |
| 24 | Черненкова А. А., Леонова С. А., Пусенкова Л. И. | IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN | 38 | 3 | 2015 |
| 25 | Иночкина Е. В., Касьянов Г. И., Силинская С. М. | TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT | 34 | 3 | 2014 |
| 26 | Расщепкин А. Н., Короткий И. А., Короткая Е. В. | INFLUENCE OF LOW-TEMPERATURE PROCESSING ON BLACKCURRANTS QUALITY FACTORS | 32 | 1 | 2014 |
| 27 | Печенина А. А., Севодин В. П. | ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI | 30 | 3 | 2013 |
| 28 | Резниченко И. Ю., Егорова Е. Ю. | THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY | 30 | 3 | 2013 |
| 29 | Киселева Т. Ф., Григорьева М. С., Золин А. Г. | Dietary jams with low glycemic index | 20 | 1 | 2011 |
| 30 | Садовая Т. Н. | The study of biochemical characteristics of mold-type cheeses during ripening | 20 | 1 | 2011 |
| 31 | Садовая Т. Н. | Аctivity of mold fungi ferment systems | 20 | 1 | 2011 |
| 32 | Супрунова И. А., Чижикова О. Г., Самченко О. Н. | Linseed Flour as a Promising Source of Dietary Fiber for the Development of Functional Foods | 19 | 4 | 2010 |