14. Технология продовольственных продуктов
TECHNOLOGY OF NON-TRADITIONAL BALANCED COMPOUND FEED, ENRICHED WITH PROTEIN BY MEANS OF ENZYMES OF THE FUNGUS Pleurotus ostreatus
14.08.2024
795
RESEARCH ON THE PROCESS OF CONVECTIVE DRYING OF JERUSALEM ARTICHOKE TUBERS UNDER THE INFLUENCE OF PULSED ELECTRIC FIELD
19.07.2024
681
ADAPTATION OF THE HURAKI GRAPE VARIETY TO DIFFERENT CLIMATIC CONDITIONS AND ASSESSMENT OF ITS RESISTANCE TO ABIOTIC STRESS
19.07.2024
536
STUDY OF CHANGES IN THE CHEMICAL, PHYSICAL AND ORGANOLEPTIC PROPERTIES OF PRODUCTS DEPENDING ON THE DRYING METHOD
18.07.2024
598
STUDY OF MICROBIAL COMMUNITIES AND DEVELOPMENT OF BIOCONTROL METHODS TO EXTEND THE SHELF LIFE OF FOOD PRODUCTS
14.07.2024
488
PRODUCTION OF YEAST FROM FOOD INDUSTRY WASTE
02.07.2024
596
DEVELOPING METHODS TO MINIMIZE FOOD WASTE THROUGH RECYCLING AND USE OF SECONDARY FOOD PRODUCTS
17.06.2024
531
DEVELOPMENT AND OPTIMIZATION OF LYOPHILIZATION TECHNOLOGIES FOR LONG-TERM STORAGE OF PRODUCTS WHILE MAINTAINING THEIR QUALITY
17.06.2024
539
RESEARCH ON THE IMPLEMENTATION OF THE USE OF BIOTECHNOLOGY FOR PROCESSING AND DISPOSAL OF FOOD WASTE
17.06.2024
716
RESEARCH INTO MODERN CONSERVATION METHODS SUCH AS HIGH PRESSURE, ULTRASOUND AND PLASMA TREATMENT
17.06.2024
539
DEVELOPMENT OF ENVIRONMENTALLY FRIENDLY AND ENERGY-EFFICIENT TECHNOLOGIES FOR PROCESSING FRUITS AND VEGETABLES INTO FUNCTIONAL FOODS
17.06.2024
527
DEVELOPMENT OF MULTIFUNCTIONAL PACKAGING WITH CONTROLLED ATMOSPHERE TO INCREASE THE SHELF LIFE OF FRUITS AND VEGETABLES
17.06.2024
445
APPLICATION OF BIOTECHNOLOGY TO CREATE FERMENTED FRUIT AND VEGETABLE PRODUCTS WITH INCREASED NUTRITIONAL VALUE
17.06.2024
595
RESEARCH INTO THE POSSIBILITY OF USING FRUIT AND VEGETABLE PROCESSING WASTE TO PRODUCE BIOENERGY AND FERTILIZERS
17.06.2024
534
STUDY OF TECHNOLOGICAL PREPARATION PROCESSES (HIDRO THERMAL TREATMENT) AND PREPARATION OF GRINDING BATCHES FROM WHEAT AND RYE GRAIN
03.06.2024
1083