Výsledky vyhledávání - "Lubov Prokhasko"

Ozonation and Microwave Treatments as New Pest Management Methods for Grain Crop Cleaning and Disinfection

Autor: Evgeny Osintsev, Zhanibek Yessimbekov, Vladimir Voytsekhovskiy, Daria Osintseva, Nikolai Maksimiuk, Rustem Zalilov, Saule Seilgazina, Zhanat Nurzhumanova, Maksim Rebezov, Lubov Prokhasko, Saypitin Kurmanbayev

Publikováno v: Annual Research & Review in Biology. 20:1-6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ceb75d32bf38e5dddc5271a5ea9d3979
https://doi.org/10.9734/arrb/2017/37741

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The Use of Ozone-air Mixture for Reduction of Microbial Contamination in Grain Brewing Raw Material

Autor: Lubov Prokhasko, Rustem Zalilov, Abduvali Djabarovich Toshev, Tatiana Zaitseva, Maksim Rebezov, AItynay Abuova, Olga Loretts, Lyudmila Tretyak, Eleonora Okuskhanova

Publikováno v: Annual Research & Review in Biology. 14:1-9

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::513deeed8f192a7aef42273e3d15e969
https://doi.org/10.9734/arrb/2017/33292

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Method for calculating the longitudinal dimensions of hydrodynamic cavitation devices with a pressure jump

Autor: Lubov Prokhasko, Maksim Rebezov, Rustem Zalilov

Publikováno v: IOP Conference Series: Earth and Environmental Science. 613:012113

Cavitation technologies are widely used in many industries: from heavy machine building to the food industry. Such a wide range of different industries testifies to the variety of tasks that can be solved using these technologies: to disinfect wastew

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8749565463eb257f6329521d1d823e5e
https://doi.org/10.1088/1755-1315/613/1/012113

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Justification of the optimal ratio of components in macaroni products enriched with composite mixture

Autor: Farida Smolnikova, Anatolie Evtushenko, Maryna Mardar, Maksim Rebezov, Lubov Prokhasko, Denis Aptrakhimov, Mars Khayrullin

Publikováno v: International Journal of Engineering & Technology. 7:1327

This article presents the results of mathematical calculations of nutritive value of macaroni product enriched with composite mixture. While creating the paste there was developed a composite mixture containing high-grade wheat flour, buckwheat and f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::72aace27c78978b5d8c6e9d2a51bf3d1
https://doi.org/10.14419/ijet.v7i4.38.27817

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