14. Технология продовольственных продуктов
THE INFLUENCE OF HYDROTHERMAL LIQUEFACTION PARAMETERS ON THE QUALITY OF PROCESSED PRODUCTS IN THE FOOD INDUSTRY
14.12.2024
334
OPTIMIZATION OF HYDROTHERMAL LIQUEFACTION PROCESSES TO ENHANCE ENERGY EFFICIENCY IN FOOD INDUSTRY WASTE PROCESSING
14.12.2024
350
IMPROVEMENT OF EXISTING TECHNOLOGIES FOR INCREASING THE NUTRITIONAL VALUE OF FLOUR PRODUCTS
14.12.2024
357
INVESTIGATION OF ANTIBIOTIC RESIDUES IN TURKEY MEAT USING THE METHOD OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
12.12.2024
1281
INFLUENCE OF LOCAL RUSTY FLOUR GRADE ON THE "AGING" PROCESS DURING STORAGE OF BAKERY PRODUCTS
06.12.2024
579
FEATURE OF THE RICH CHEMICAL COMPOSITION OF STEM JUICE OF SUGAR SORGHUM IN THE PREPARATION OF FEED FOR BEE COLONS
22.11.2024
437
ЗНАЧЕНИЕ РАЗМЕРНЫХ ХАРАКТЕРИСТИК И ФИЗИКО-МЕХАНИЧЕСКИХ СВОЙСТВ ПРИ СОРТИРОВКЕ ОРЕХОВЫХ ЗЁРЕН
20.11.2024
489
СОВЕРШЕНСТВОВАНИЕ ПРОЦЕССА ОБЖАРКИ СЫРОГО МАСЛА, ПОЛУЧЕННОГО ИЗ СЕМЯН ХЛОПЧАТНИКА, НА НЕФТЕПЕРЕРАБАТЫВАЮЩИХ ПРЕДПРИЯТИЯХ
15.11.2024
438
РАЗРАБОТКА НОВОГО РЕЦЕПТА СРЕДНЕКАЛОРИЙНОГО МАЙОНЕЗА НА ОСНОВЕ КОМПОЗИЦИИ ПОДСОЛНЕЧНОГО И ТЫКВЕННОГО МАСЕЛ
15.11.2024
485
JUSTIFICATION OF THE KNIFE PARAMETERS OF THE EXPERIMENTAL INSTALLATION FOR CUTTING FRUITS
14.11.2024
366
APPLICATION OF HYDROTHERMAL LIQUEFACTION TO CREATE ENVIRONMENTALLY FRIENDLY FERTILIZERS FROM ORGANIC WASTE FROM THE FOOD INDUSTRY
12.11.2024
393
METHODS AND TECHNIQUES OF PHYSICAL MODELING OF THE PROCESSES OF PROCESSING, SORTING AND STORAGE OF DRIED FRUITS
05.11.2024
344
FORMATION OF FOAM STRUCTURE OF COMPOSITIONS OF MIXTURES OF SKIM MILK POWDER AND EGG WHITE WITH FRUIT AND VEGETABLE ADDITIVES
25.10.2024
483