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40.757  Articles
1 of 4.077 pages  |  10  records  |  more records»
The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and moistur... see more

Most power transformers operating in a power system possess oil-paper insulation. A serious defect of this type of insulation, which is associated with long operation time, is an increase in the moisture content. Moisture introduces a number of threats to... see more

Additional heating of fruit raw materials in the drying process by direct passage of alternating electric current makes it possible to intensify the dehydration process by 3–5 times.The amount of added thermal energy during direct electric heating de... see more

Understanding soil moisture content is extremely important to model areas for suitability analysis of different plantations and to predict natural disasters like landslides, floods, etc. It also influences hydrological and ecological processes. In the pre... see more

A range of different total knee arthroplasty (TKA) designs have been developed, each specifically designed to relieve pain and restore knee function with the greatest possible patient satisfaction. The purpose of this study was to compare a posterior stab... see more

The paper report results of research related to studying a change in the qualitative indicators and technological properties of meat and lard of swine under conditions of different diet compositions, specifically, with the addition of lead and cadmium (co... see more

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