14. Технология продовольственных продуктов
MODERN RECIPICES AND INNOVATIVE TECHNOLOGIES FOR PRODUCING GLUTEN-FREE FLOUR AND FLOUR MIXTURES
17.10.2024
1009
COMPARATIVE ANALYSIS OF THE DEPENDENCE OF THE QUANTITY OF PROTEIN AND VITRECITY OF WHEAT GRAIN
16.10.2024
472
COMPARISON OF THE EFFICIENCY OF DIFFERENT PROTEOLYTIC ENZYMES IN HYDROLYSIS OF REINDEER SKIN
16.10.2024
696
A STUDY OF DIGITALIZATION AND ITS IMPACT ON FOOD SAFETY AND SUPPLY CHAIN WITH MODERN TECHNOLOGIES
15.10.2024
620
RESEARCH INTO BIOREFINERIES FOR EFFICIENT PROCESSING OF FOOD WASTE AND PRODUCTION OF SECONDARY PRODUCTS
13.10.2024
496
DEVELOPMENT OF FORMULATIONS OF FUNCTIONAL HIGH-PROTEIN DAIRY PRODUCTS WITH THE ADDITION OF PROBIOTICS
12.10.2024
804
APPLICATION OF HYDROTHERMAL LIQUEFACTION FOR PROCESSING COMPLEX ORGANIC WASTE IN THE FOOD INDUSTRY
12.10.2024
547
DEVELOPMENT OF TECHNOLOGIES FOR COMBINED DRYING OF DRY MILK TO IMPROVE ITS STABILITY AND QUALITY
11.10.2024
444
ЗНАЧИМОСТЬ ПОВЫШЕНИЯ ДОЛИ БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВ В ПИТАНИИ НАСЕЛЕНИЯ И ЕГО ХАРАКТЕРИСТИКИ
22.09.2024
560
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF TOMATO SEMI-FINISHED PRODUCTS AND SAUCES
21.09.2024
491
MODERN DRYING TECHNOLOGIES IN THE PRODUCTION OF DRY MILK AND THEIR IMPACT ON PRODUCT QUALITY
19.09.2024
507
ИЗУЧЕНИЕ ВЛИЯНИЯ РАЗЛИЧНЫХ ТЕХНОЛОГИЧЕСКИХ ФАКТОРОВ НА ВЫХОД МАСЛА ПРИ НЕТРАДИЦИОННОМ ПРОИЗВОДСТВЕ МАСЛА ИЗ КОСТОЧЕК ПЕРСИКА
19.09.2024
628
STUDY OF THE EFFECT OF FREEZE-DRYING ON THE PRESERVATION OF NUTRIENTS AND ORGANOLEPTIC PROPERTIES OF VEGETABLES AND FRUITS
18.09.2024
654
EVALUATION OF THE IMPACT OF DIFFERENT PACKAGING METHODS ON THE PRESERVATION OF NUTRIENTS IN DRY MILK
17.09.2024
406
ИЗМЕНЕНИЕ СОДЕРЖАНИЯ ВОДЫ В ТОПИНАМБУРЕ ПОД ВОЗДЕЙСТВИЕМ ИМПУЛЬСА ЭЛЕКТРИЧЕСКОГО ПОЛЯ
17.09.2024
583
FEATURES OF THE TECHNOLOGY OF PRODUCTION OF COTTAGE CHEESE COCKTAILS WITH A HIGH PROTEIN CONTENT
16.09.2024
514