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1.971  Articles
1 of 198 pages  |  10  records  |  more records»
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-sa... see more

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that charact... see more

The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters.The article presents ma... see more

The article presents fixation methods of parameters of whey with food fibers for fermentation with lacto-fermentative Zygosaccharomyces lactis 868-K yeast for getting a non-alcoholic fermented beverage.As a result of the analysis of conditions o... see more

The article presents main methods of studying restored whey-malty mixtures after fermentation by lactose-fermenting yeast and saccharomyces for getting a beverage of the kvass type.The methods of accumulation of yeast cells Kluyveromyces lactis 469&n... see more

The monograph, which is being reviewed, is devoted to an extremely important problem of modern psychology - the study of special aspects of the organization in memory of traumatic information about unpleasant life events as an important factor in effectiv... see more

The article presents main methods of studying restored whey-malty mixtures after fermentation by lactose-fermenting yeast and saccharomyces for getting a beverage of the kvass type.The methods of accumulation of yeast cells Kluyveromyces lactis 469 and th... see more

The article presents fixation methods of parameters of whey with food fibers for fermentation with lacto-fermentative Zygosaccharomyces lactis 868-K yeast for getting a non-alcoholic fermented beverage.As a result of the analysis of conditions of preparat... see more

The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-sa... see more

1 of 198 pages  |  10  records  |  more records»