Zobrazeno 1 - 10
of 42
pro vyhledávání: '"G V, SEMENOV"'
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 114-124 (2024)
Production of freeze-dried juice semi-finished products is a promising direction in the technology of processing blueberries. This direction allows complex problem solving regarding seasonality of berry processing with optimization of logistics costs
Externí odkaz:
https://doaj.org/article/01cdaf17d6cd49af8810b7796608da1f
Publikováno v:
Programming and Computer Software. 48:455-468
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc1411cf2266da2afc88d5a835ff82b2
https://doi.org/10.1134/s0361768822070076
https://doi.org/10.1134/s0361768822070076
Publikováno v:
J Food Sci Technol
Our research focuses on the formation of ice crystals and evaluating the structure of preserved frozen and freeze-dried strawberries. Strawberries were frozen in two ways. One-half of strawberries were frozen at − 30 °C under conditions of convect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::426e63d27a50e2328c81d28376c04e98
https://pubmed.ncbi.nlm.nih.gov/34294981
https://pubmed.ncbi.nlm.nih.gov/34294981
Autor:
Yu. F. Ivanov, N. A. Prokopenko, G V Semenov, Yu H. Akhmadeev, Elizaveta Petrikova, A. D. Teresov, Olga V. Krysina
Publikováno v:
Journal of Physics: Conference Series. 2064:012076
The article presents a method for finishing the surface of metal products made by sequential electron-beam surfacing, which consists in modifying the surface with an intense low-energy electron beam of submillisecond duration. On the example of 308LS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e88efb70475c4194addb6809ffd4088
https://doi.org/10.1088/1742-6596/2064/1/012076
https://doi.org/10.1088/1742-6596/2064/1/012076
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012017
The research aimed to substantiate rational parameters of the vacuum freeze-dried sour clotted milk biotechnology. It was revealed that the use of novel starters containing cultures that can synthesize exopolysaccharides provided a symbiotic relation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7baf01622947d9c505269836464989d
https://doi.org/10.1088/1755-1315/848/1/012017
https://doi.org/10.1088/1755-1315/848/1/012017
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 548:082026
Main patterns of interrelationship between parameters of vacuum freeze-drying and the preservation of antioxidants in final product at different primary temperatures were determined in this article. Jackfruit, melon, and banana were frozen in pieces.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad898f010d9e98f9b9b46386ef5f685b
https://doi.org/10.1088/1755-1315/548/8/082026
https://doi.org/10.1088/1755-1315/548/8/082026
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 421:062030
The research is devoted to the use of a cod skin hydrolysate as a component of citrus fruit beverages. It is demonstrated that the addition of a hydrolysate increases the content of protein in the beverage, slightly increases the viscosity of the bev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66aaa961798e2169a52227c52de59689
https://doi.org/10.1088/1755-1315/421/6/062030
https://doi.org/10.1088/1755-1315/421/6/062030
Publikováno v:
International Conference on Bioscience and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::340fb37bd5346ab26706160f3522403d
https://doi.org/10.17501/biotech.2018.3103
https://doi.org/10.17501/biotech.2018.3103
Autor:
G. V. Semenov, N. K. Galchenko, K. A. Kolesnikova, S. Y. Raskoshniy, B. V. Dampilon, A. V. Bezzubko, S. N. Sorokova, A. G. Rau
Publikováno v:
AIP Conference Proceedings.
The paper discusses the application of electron beam equipment based on a plasma cathode gun for three-dimensional surface modification of metals and alloys. The effect of substrate surface preparation on the adhesion strength of gas thermal coatings
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6e3eb5359bcb3347a1d067a103382e1
https://doi.org/10.1063/1.4966352
https://doi.org/10.1063/1.4966352
Publikováno v:
Journal of Applied Polymer Science. 109:1072-1075
Development of antiadhesive coatings for working surfaces of the food equipment in high-temperature technology is extremely important for the modern food industry. By development of the coatings as a polymeric basis, a powder fluoroplastic modified b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc80d3d869888147f6f076e6de6dcfcd
https://doi.org/10.1002/app.25338
https://doi.org/10.1002/app.25338