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Search results: 75 articles

Search string: malt technology improvement

№	Authors	Title	Volume	Issue	Year

1	Багаев А. А., Бобровский С. О.	Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency	53	2	2023
2	Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н.	Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value	53	2	2023
3	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
4	Большакова Е. И.	Trehalose and Isomaltulose in the Technology of Sweetened Condensed Milk	52	4	2022
5	Дунченко Н. И., Янковская В. С.	A New Approach to Developing the Quality of Yoghurts with Functional Ingredients	52	2	2022
6	Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И.	Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts	52	2	2022
7	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
8	Славянский А. А., Грибкова В. А., Николаева Н. В., Митрошина Д. П.	Granulated Sugar-Containing Functional Products in Jelly Fillings	51	4	2021
9	Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В.	A New Approach to the Development of Food Products	51	3	2021
10	Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В.	Forming Soy Malt Quality with Organic Growth Promoters	51	2	2021
11	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
12	Резниченко И. Ю., Щеглов М. С.	Sugar Substitutes and Sweeteners in Confectionery Technology	50	4	2020
13	Ростовская М. Ф., Боярова М. Д., Клыков А. Г.	EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT	50	2	2020
14	Майтаков А. Л., Сарафанов А. А.	PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL	50	2	2020
15	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
16	Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д.	Gluten-free Buckwheat Kvass with Aromatic Raw Materials	50	1	2020
17	Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И.	Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs	49	3	2019
18	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
19	Вобликова Т. В., Садовой В. В., Барыбина Л. И.	Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile	49	3	2019
20	Долматова О. И., Дошина А. В.	Dietary Fiber in Sour Cream Products	49	2	2019
21	Пономарёва О. И., Борисова Е. В., Прохорчик И. П.	Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales	49	2	2019
22	Захарова Л. М., Абушахманова Л. В.	Low-Fat Butter: Production and Technological Features	49	2	2019
23	Абдурахманов Э. Ф.	Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes	49	2	2019
24	Кукин М. Ю.	Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns	48	4	2018
25	Храмцов А. Г.	Innovative Solutions in Milk Whey Production	48	3	2018
26	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
27	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
28	Сергазиева О. Д., Долганова Н. В.	Using food wraps based on gelatin to preserve food quality	48	1	2018
29	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
30	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
31	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А.	SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY	45	2	2017
32	Сафронова Т. Н., Казина В. В., Сафронова К. В.	DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION	44	1	2017
33	Моргунова А. В.	RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS	43	4	2016
34	Аникина В. А., Чиркина Т. Ф.	FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT	42	3	2016
35	Скрипко О. В., Литвиненко О. В., Покотило О. В.	SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS	42	3	2016
36	Солодников С. Ю., Люшина Г. А., Маслова В. В.	THE STUDY ON HYPOGLYCEMIC EFFECT OF UNLEAVENED CRUSTLESS BREAD	42	3	2016
37	Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И.	CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS	41	2	2016
38	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
39	Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И.	INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX	40	1	2016
40	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
41	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
42	Безносов Ю. В., Ердакова В. П., Позняковский В. М.	DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS	38	3	2015
43	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
44	Устинова Ю. В., Латкова Е. В., Позняковский В. М.	DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT	37	2	2015
45	Танашкина Т. В., Семенюта А. А., Боярова М. Д., Клыков А. Г.	SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION	37	2	2015
46	Панфилов В. А.	AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM	35	4	2014
47	Хоконова М. Б., Устова М. А.	QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS	35	4	2014
48	Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П.	TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO	35	4	2014
49	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
50	Апарнева М. А., Шестернин В. И., Севодин В. П.	WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY	33	2	2014
51	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
52	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
53	Коршенко Л. О., Чижикова О. Г., Танашкина Т. В., Доценко С. М., Абдулаева Н. Н., Семенюта А. А.	SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT	32	1	2014
54	Шестернин В. И., Рожнов Е. Д., Севодин В. П.	INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES	31	4	2013
55	Апарнева М. А., Севодин В. П.	QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY	31	4	2013
56	Еремина О. Ю., Серегина Н. В.	USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY	31	4	2013
57	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
58	Горбунова Е. В.	TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY	30	3	2013
59	Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А.	USING LIVER PACIFIC SALMON CANNING TECHNOLOGY	30	3	2013
60	Храмешин А. В., Волхонов М. С., Васильев А. Н.	PROJECT DEVELOPMENT FOR REALIZATION THE TECHNOLOGY OF POTATO HALF-FINISHED GOODS PRODUCTION	28	1	2013
61	Бибик И. В., Гужель Ю. А.	TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT	28	1	2013
62	Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К.	ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES	27	4	2012
63	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
64	Еремина О. Ю.	DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION OF THE CEREAL POWDER CAKES	25	2	2012
65	Махачева Е. В.	MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM	25	2	2012
66	Зальцман В. А.	ECONOMIC EXPEDIENCY OF AGRICULTURAL HOLDINGS CREATION	22	3	2011
67	Короткая Е. В.	Collodion Film Formation Technology and Properties	21	2	2011
68	Мелихова Т. А., Данилов М. Б., Колесникова Н. В.	Development of a Cooked and Smoked Meat Product from Mutton	19	4	2010
69	Рудницкая Ю. И., Березовикова И. П.	Nutritional Quality of Minced Meat Products with «Flax Flour» Addition	19	4	2010
70	Гончиг Г., Данилов М. Б., Колесникова Н. В.	Development of convenience foods technology from meat of Mongolian ecotype sheep	17	2	2010
71	Панфилов В. А.	The theory of food technology as a system of knowledge	16	1	2010
72	Гореликова Г. А., Васильева С. Б., Адаева А. .	Biotechnological aspects of fruit wine production from local raw materials	14	3	2009
73	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
74	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
75	Вершинина О. Л., Милованова Е. С., Кучерявенко И. М.	Use of shrot from seeds of a pumpkin in bread baking	12	1	2009