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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 52 articles
Search string: low esterified pectin
№ Authors Title Volume Issue Year
1 Гусейнова Б. М., Мусаева Р. Т. Low-Temperature Preservation of Cherries 54 1 2024
2 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
3 Демченко Е. А. Confectionery Standards in the Eurasian Economic Union 52 4 2022
4 Фролова Ю. В., Соболев Р. В. , Саркисян В. А., Кочеткова А. А. Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage 52 1 2022
5 Новикова А. Е., Скрыпник Л. Н. Combined Surfactant and Enzyme-Assisted Extraction of Pectin from Hawthorn (Crataegus monogyna Jacq.) Fruits 51 4 2021
6 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
7 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Effect of Freezing Modes, Storage Time, and Defrosting Methods on Microbiological Quality Parameters of Apricots 51 1 2021
8 Орлова Т. В., Айдер М. Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties 51 1 2021
9 Баурина А. В., Баурин Д. В., Шакир И. В., Панфилов В. И. Technology for the Bacillus megaterium Fodder Biomass Production 51 1 2021
10 Лобасенко Б. А., Котляров Р. В., Сазонова Е. К., Вагайцева Е. А., Скоморохов А. В. IMPROVEMENT OF LOW-WASTE TECHNOLOGY OF DAIRY RAW MATERIAL PROCESSING USING NEW TYPE MEMBRANE EQUIPMENT 49 4 2019
11 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
12 Куценкова В. С., Неповинных Н. В., Лямина Н. П., Сенчихин В. Н. Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials 49 1 2019
13 Алексеев Г. В., Егорова О. А., Молдованов Д., Егоров А. Н. Spray Drying of Food Suspensions: Upgrading Capabilities 49 1 2019
14 Романчиков С. А. Convection Type Electric Stove with Air Ionization 48 4 2018
15 Буянова И. В., Лупинская С. М., Лобачева Е. М. Technological Aspects of Cold Storage of Protein Dairy Products 48 4 2018
16 Позднякова О. Г., Егушова Е. А., Тыщенко Е. А. Functional Confectionery Products: Development of Production Process 48 3 2018
17 Выборнова Т. В., Шарова Н. Ю., Принцева А. А. Low–Temperature Storage and the Viability Preservation of Streptomyces 48 3 2018
18 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
19 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
20 Шорсткий И. А. Influence of pulse electric field on oil-bearing material rheology 48 1 2018
21 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
22 Злочевский В. Л., Мухопад К. А. AERODYNAMIC DRAG OF THE SCREW CHANNEL IN THE CYCLONE-SEPARATOR 46 3 2017
23 Гомбоева С. В., Бадмаева И. И., Балданов Б. Б., Ранжуров Ц. В., Николаев Э. О. EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS 46 3 2017
24 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
25 Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE 45 2 2017
26 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
27 Мясищева Н. В., Артемова Е. Н., Макаркина М. А. JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES 45 2 2017
28 Мельникова Е. И., Пономарева Н. В., Богданова Е. В. ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS 44 1 2017
29 Аньшакова В. В., Степанова А. В., Уваров Д. М. COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN 44 1 2017
30 Дьяченко Ю. А., Цикуниб А. Д. LIPASE ACTIVITY AS FACTOR OF HIGH QUALITY AND ECOLOGICAL PURITY OF SUNFLOWER SEEDS 44 1 2017
31 Кравченко С. Н. DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION 43 4 2016
32 Соболь И. В. THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS 43 4 2016
33 Санжаровская Н. С., Сокол Н. В. USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION 42 3 2016
34 Усов А. В., Иваненко О. В. DEVELOPMENT OF LOW-TEMPERATURE REFRIGERATION UNIT OPERATING ON MIXTURE OF REFRIGERANTS 41 2 2016
35 Табаторович А. Н., Резниченко И. Ю. TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE 40 1 2016
36 Буянов О. Н., Буянова И. В. PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES 39 4 2015
37 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
38 Мякинникова Е. И., Касьянов Г. И. APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL 37 2 2015
39 Стефанкин А. Е., Крохалёв А. А., Котляров Р. В., Кригер О. В., Dengra J. P., Иванец В. Н. SELECTION OF PARAMETERS FOR HYDRODYNAMIC INSERT OF MEMBRANE UNIT FOR PROCESSING OF FARM ANIMALS BLOOD 35 4 2014
40 Верещагин А. Л., Горемыкина Н. В., Бычин Н. В., Кошелев Ю. А. METHOD OF IDENTIFICATION OF SEA BUCKTHORN AND SUNFLOWER OILS MIXTURE 29 2 2013
41 Иванец В. Н., Бородулин Д. М., Сухоруков Д. В. STUDY OF THE DIRECTION AND SPEED OF AIR FLOW IN THE WORKING CHAMBER OF A CENTRIFUGAL MIXER 28 1 2013
42 Карнадуд Е. Н., Федосенков Д. Б., Федосенков Б. А. THE FLOW REGISTRATION SYSTEM IN THE CONTROL PROBLEMS BASED ON WAVELET TRANSFORMS FOR THE MIXTURE PRODUCTION AGGREGATE 27 4 2012
43 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
44 Бабенышев С. П., Чернов П. С., Мамай Д. С., Харитонов Д. В. THE PECULIARITIES OF DESCRIPTION OF WHEY PERMEATE MOTION THROUGH A NANOPOROUS MEMBRANE 24 1 2012
45 Короткая Е. В., Короткий И. А., Ибрагимова Е. А. DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS 22 3 2011
46 Симоненкова А. П., Иванова Т. Н. Substantiation of basic technological parameters of whipped frozen dessert manufacture 21 2 2011
47 Киселева Т. Ф., Григорьева М. С., Золин А. Г. Dietary jams with low glycemic index 20 1 2011
48 Буянов О. Н., Киселева Т. Ф., Неверов Е. Н., Нечаев С. Н. Investigation of refrigeration processing of fish with carbon dioxide 20 1 2011
49 Скапец О. В., Мезенова О. Я. Mathematical model of whey fractionating with biopolymers 20 1 2011
50 Баженова Б. А., Федорова Т. Ц. Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods 17 2 2010
51 Крупин А. В. The analysis of influence of pectin on law of hydrolysis of lactose in connection with manufacture of drink 14 3 2009
52 Красина И. Б., Темников А. В., Есина А. Influence of mekhanokhimicheskoy treatment on the uglevodno-amilaznyy complex of spicily-aromatic raw material 13 2 2009
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