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20.534  Articles
1 of 2.054 pages  |  10  records  |  more records»
The purpose of the study is to determine the structural and mechanical properties of Turkish delight based on the fruit and vegetable paste made from pumpkin, quince and apples, made according to the developed technology. The developed method of productio... see more

The results of research on the effect of protein-mineral improved additive (PMIA) on the rheological parameters of minced meat, which can be used for manufacturing culinary products, including chopped semi-finished products of a high degree of readiness, ... see more

The aim of the research is to study a behavior of the viscosity of model systems of the croquette mass, based on flour, in the wide diapason of shift velocities depending on temperature and duration of hydrothermal processing (HTP). Realization of this ai... see more

The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors.  Realization of the research aim allows to get products (sauces, creams, fille... see more

Rheological parameters are an important characteristic of semisolid dosage forms. Structural and mechanical characteristics have a noticeable effect on the processes of release and absorption of drugs from ointments, as well as on their consumer propertie... see more

Emulsifying properties of Sepiplus 400 and emulsions on its basis obtained by the method of cold emulsification have been studied. It has been found that the given emulsifier being in the concentration of 1-5% without adding co-emulsifiers and structure-f... see more

The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors.  Realization of the research aim allows to get products (sauces, creams, fille... see more

The aim of the research is to study a behavior of the viscosity of model systems of the croquette mass, based on flour, in the wide diapason of shift velocities depending on temperature and duration of hydrothermal processing (HTP). Realization of this ai... see more

Emulsifying properties of Sepiplus 400 and emulsions on its basis obtained by the method of cold emulsification have been studied. It has been found that the given emulsifier being in the concentration of 1-5% without adding co-emulsifiers and structure-f... see more

1 of 2.054 pages  |  10  records  |  more records»