Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kh. R. Siyukhov"'
Publikováno v:
Новые технологии, Vol 19, Iss 1, Pp 35-41 (2023)
The article presents data on the study of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines.Red wines, due to the high content of phenolic substances in them, have P-v
Externí odkaz:
https://doaj.org/article/8f8986f0557f4b9da54ee232bf4357e0
Publikováno v:
Новые технологии, Vol 17, Iss 5, Pp 43-52 (2021)
In the last decade the attitude of socially active people to their own health has changed significantly. The desire to lead a healthy lifestyle forms consumers’ demand for proper balanced nutrition, products enriched with natural biologically activ
Externí odkaz:
https://doaj.org/article/2747899a9b554ccf9c47f07736534fc4
Publikováno v:
Новые технологии, Vol 16, Iss 5, Pp 34-44 (2020)
Currently, one of the main tasks facing manufacturers is the development and implementation of the HACCP system in the production of high-quality food products. In Russia the conformity of HACCP systems is confirmed by certification. In February 2001
Externí odkaz:
https://doaj.org/article/57d2e989106a434abd4624a6c5490986
Publikováno v:
Новые технологии, Vol 0, Iss 4, Pp 41-52 (2020)
Experimental data on the kinetics of drying of raw brewer’s grains from the Maykop brewery for two temperature regimes of 60°C and 55°C are presented. The dry matter content is 12,7%. The drying agent speed is 4,5 m/s. The purpose is to determine
Externí odkaz:
https://doaj.org/article/3bb683634932445b9d05858449e00369