Showing 1 - 20 results of 35 for search 'INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY', query time: 0.89s Refine Results
  1. 1
    Synergetic Approach to Agro-industrial Technologies of the Future
    by Panfilov Viktor A.
    Published 2020-12-01
    Subjects: “...science-intensive technologies...”
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    Article
  2. 2
    SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY
    by Vinogray E.G., Zakharova L.M., Ploskonosova E.A.
    Published 2017-06-01
    Subjects: “...system optimization of food technology...”
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    Article
  3. 3
    PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION
    by Starovoytova K.V., Terechuk L.V.
    Published 2016-06-01
    Subjects: “...functional and technological additives...”
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    Article
  4. 4
    Improvement of innovative policy in agriculture
    by M. K. Ashinova, A. K. Dorgushova, S. K. Yeshugova
    Published 2019-12-01
    Subjects: “...scientific and technological policy...”
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    Article
  5. 5
    Extrusion of Plant Raw Materials in Food Production: A Review
    by Bakhchevnikov Oleg N., Braginets Sergey V.
    Published 2020-12-01
    “...Introduction. The present review covers the issues of extrusion of plant raw materials in food...”
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    Article
  6. 6
    Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application
    “...Introduction. New legume-based protein preparations are an excellent alternative to polymers...”
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    Article
  7. 7
    DEVELOPMENT OF COMPOSITION AND TECHNOLOGY FOR PRODUCTION OF NONALCOHOLIC BEVERAGE CONCENTRATE TABLET
    “..., powdered and granulated concentrates are the most widely distributed in this segment of the food market...”
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    Article
  8. 8
    [done no pages] An overview on applications of guar gum in food systems to modify structural properties
    Subjects: “...gallactomannan, natural polysaccharide, guar gum, rheology, food structure, polysaccharide...”
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    Article
  9. 9
    THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
    “...The results of research on improving the technology of flour confectionery and bakery products...”
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    Article
  10. 10
    DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS
    by Grigorieva R.Z., Motyreva O.G., Sheveleva G.I.
    Published 2015-12-01
    Subjects: “...specialized food...”
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    Article
  11. 11
    Actual problems of protecting highly productive animals farms in the Lipetsk region
    by A. A. Ushkova, V. V. Dedyaeva, I. V. Zhukov
    Published 2016-04-01
    Subjects: “...food products...”
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    Article
  12. 12
    MODELING OF CONTINUOUS MEMBRANE PLANT COMPLETED WITH APPARATUS FOR DIFFUSION LAYER REMOVING
    Subjects: “...technological parameters...”
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    Article
  13. 13
    SYSTEM OF MACHINERY FOR COMPLEX MECHANIZATION FOR RECLAMATION WORK
    by V. S. Puninskiy
    Published 2017-04-01
    Subjects: “...system of technologies and machinery...”
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    Article
  14. 14
    BUDGETING AS A MECHANISM TO CONTROL THE COSTS OF AGRICULTURAL ENTERPRISES
    “.... The introduction of the budgeting system will increase the efficiency of the material and financial resources...”
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    Article
  15. 15
    STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET
    “... that the additional introduction of rennet into the sample accelerates the proteolytic processes. According...”
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    Article
  16. 16
    Research of rheological characteristics and determination of rational parameters of drying process of activated ferment for bakery products
    “... liquids described by the Osthald-de-Vale rheological equation. We found that the introduction the strain...”
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    Article
  17. 17
    DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
    by Gargaeva A.G., Gurinovich G.V.
    Published 2017-12-01
    “.... Paste is one of these types of food. Recent developments in paste technology are aimed at product range...”
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    Article
  18. 18
    Development of mayonnaise recipes considering the main trends in product range improvement
    by Starovoytova K., Tereshchuk L.
    Published 2018-03-01
    “...The article reveals technological aspects of using different types of egg products in mayonnaise...”
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    Article
  19. 19
    Composition and Quality Standards of Functional Caramel
    “...Introduction. Functional foods help to improve the diet, maintain health, and prolong active...”
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    Article
  20. 20
    ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII
    “... developed horse milk (or koumiss) production technology using Eminium Regelii extract. A new fermented milk...”
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    Article
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