Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lev Oganesyants"'
Autor:
Aleksandr Suturin, Eugene Chebykin, Mikhail Ganin, Elena Kuzmina, Elena Sevostianova, Lev Oganesyants
Publikováno v:
Food Processing: Techniques and Technology. 51:723-732
Introduction. Due to its natural composition, the deep water of Lake Baikal can be bottled without any conserving agents. The development of large-scale production of bottled Baikal water requires its detailed study in order to protect it from counte
Autor:
Lev Oganesyants, A.G. Galstyan, Anastasia Ryabova, R. R. Vafin, Vladislav Semipyatniy, Sergey Khurshudyan
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 1, Pp 12-19 (2020)
The paper deals with the theory of fuzzy sets as applied to food industry products. The fuzzy indicator function is shown as a criterion for determining the properties of the product. We compared the approach of fuzzy and probabilistic classifiers, t
Autor:
R. R. Vafin, Anastasia Ryabova, Lev Oganesyants, A.G. Galstyan, Vladislav Semipyatniy, Sergey Khurshudyan
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 2, Pp 364-374 (2019)
Beer DNA authentication is the process of authentication by identification of barley malt Hordeum vulgare or its substitutes, as well as hops and yeast. The method is based on molecular genetic analysis of residual quantities of nucleic acids extract
Autor:
Dinara Erikovna Nurmukhanbetova, Elena Ivanovna Kuzmina, Alexander Panasyuk, Dmitriy Alexandrovich Sviridov, quality, Almaty, Kazakhstan, Lev Oganesyants
Publikováno v:
NEWS of National Academy of Sciences of the Republic of Kazakhstan. 3:53-59
Autor:
Anastasia Ryabova, Sergey Khurshudyan, Vladislav Semipyatniy, Aram Galstyan, Ramil Vafin, Lev Oganesyants
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 438-448 (2018)
Wines DNA authentication is a technological process of their authenticity verification by genetic identification of the main plant ingredient by means of molecular genetic analysis of the residual amounts of Vitis vinifera L nucleic acids extracted f
Publikováno v:
BIO Web of Conferences, Vol 39, p 06003 (2021)
In connection with the growing consumer’s interest to Russian wines with controlled place of origin PGI and PDO, the most pressing issue is the method of their identification. One of the most effective ways to confirm the wine's place of origin in
Autor:
V. P. Peshenko, Alexander Panasyuk, V. N. Zakharchenko, Boris P. Baskunov, Aleksey A. Shilkin, A. M. Zyakun, Lev Oganesyants, Elena Ivanovna Kuzmina
Publikováno v:
Rapid Communications in Mass Spectrometry. 29:2026-2030
Rationale Recommendations of relevant international organizations controlling the quality of grape wines and beverages specify that only tartaric acids of grape origin can be introduced to achieve the required parameters. The development of methods f
Publikováno v:
BIO Web of Conferences, Vol 5, p 02018 (2015)
One of the fields of processing industries’ activities is the use of secondary resources. The use the vegetative parts of grape plants may become an important component in solving this task. Such vegetative parts, first of all, include red grape le
Publikováno v:
BIO Web of Conferences, Vol 3, p 02008 (2014)
According to International Code of Oenological Practices it is allowed to use acide L(+)tartrique for wine acidification, while use of synthetic dihydroxysuccinic acid is forbidden. Today it is impossible to differentiate natural dihydroxysuccinic ac