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611  Articles
1 of 62 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 result of improving the pasteurizer is a 6-fold decrease in the specific metal consumption by the device, in comparison with the basic design (26 kg/m2 versus 160 kg/m2). The duration of heating and pasteurization of drinking milk at a tempe... see more

The object of research is the technological process for the production of fruit and berry semi-finished product. Existing technologies for processing fruit and berry raw materials are characterized by the loss of valuable components of the feedstock, name... see more

The object of research is the technological process for the production of fruit and berry semi-finished product. Existing technologies for processing fruit and berry raw materials are characterized by the loss of valuable components of the feedstock, name... see more

A method has been developed for the production of a fruit and vegetable paste-like semi-finished product based on an Antonovka apple, Muscat pearl pumpkin and Bona beet. The method is characterized by concentration in gentle temperature conditions (50...5... see more

Goriacha Veronica A., Sokolov Oleksandr Yu., Ugryumova Kateryna M., Antonyan Igor M., Roshin Yuri V., Zelensky Alexandr I., Moshel Fedor G., Nalbandian Taron A. Forecasting of Patients Condition in the Monitoring Medical Systems on the Example of Pro... see more



1 of 62 pages  |  10  records  |  more records»