14. Технология продовольственных продуктов
FORMATION OF FOAM STRUCTURE OF COMPOSITIONS OF MIXTURES OF SKIM MILK POWDER AND EGG WHITE WITH FRUIT AND VEGETABLE ADDITIVES
25.10.2024
392
EVALUATION OF THE INFLUENCE OF HORAKI GRAPE PROCESSING TECHNOLOGY ON ITS PRESERVATION DURING LONG-TERM STORAGE
21.10.2024
284
MODERN RECIPICES AND INNOVATIVE TECHNOLOGIES FOR PRODUCING GLUTEN-FREE FLOUR AND FLOUR MIXTURES
17.10.2024
848
COMPARATIVE ANALYSIS OF THE DEPENDENCE OF THE QUANTITY OF PROTEIN AND VITRECITY OF WHEAT GRAIN
16.10.2024
362
COMPARISON OF THE EFFICIENCY OF DIFFERENT PROTEOLYTIC ENZYMES IN HYDROLYSIS OF REINDEER SKIN
16.10.2024
567
A STUDY OF DIGITALIZATION AND ITS IMPACT ON FOOD SAFETY AND SUPPLY CHAIN WITH MODERN TECHNOLOGIES
15.10.2024
510
RESEARCH INTO BIOREFINERIES FOR EFFICIENT PROCESSING OF FOOD WASTE AND PRODUCTION OF SECONDARY PRODUCTS
13.10.2024
395
DEVELOPMENT OF FORMULATIONS OF FUNCTIONAL HIGH-PROTEIN DAIRY PRODUCTS WITH THE ADDITION OF PROBIOTICS
12.10.2024
683
APPLICATION OF HYDROTHERMAL LIQUEFACTION FOR PROCESSING COMPLEX ORGANIC WASTE IN THE FOOD INDUSTRY
12.10.2024
440
DEVELOPMENT OF TECHNOLOGIES FOR COMBINED DRYING OF DRY MILK TO IMPROVE ITS STABILITY AND QUALITY
11.10.2024
320
ЗНАЧИМОСТЬ ПОВЫШЕНИЯ ДОЛИ БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВ В ПИТАНИИ НАСЕЛЕНИЯ И ЕГО ХАРАКТЕРИСТИКИ
22.09.2024
430
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF TOMATO SEMI-FINISHED PRODUCTS AND SAUCES
21.09.2024
389
MODERN DRYING TECHNOLOGIES IN THE PRODUCTION OF DRY MILK AND THEIR IMPACT ON PRODUCT QUALITY
19.09.2024
418
ИЗУЧЕНИЕ ВЛИЯНИЯ РАЗЛИЧНЫХ ТЕХНОЛОГИЧЕСКИХ ФАКТОРОВ НА ВЫХОД МАСЛА ПРИ НЕТРАДИЦИОННОМ ПРОИЗВОДСТВЕ МАСЛА ИЗ КОСТОЧЕК ПЕРСИКА
19.09.2024
479
STUDY OF THE EFFECT OF FREEZE-DRYING ON THE PRESERVATION OF NUTRIENTS AND ORGANOLEPTIC PROPERTIES OF VEGETABLES AND FRUITS
18.09.2024
519