Zobrazeno 1 - 10
of 38
pro vyhledávání: '"M V, Osipov"'
Autor:
M. V. Osipov, V. Yu. Shkarednykh, V. S. Loginov, V. V. Melnikov, P. S. Druzhinina, M. E. Sokolnikov
Publikováno v:
Радиационная гигиена, Vol 14, Iss 3, Pp 80-90 (2021)
Cancer morbidity among patients examined using computed tomography within 10 years follow-up period depending on various factors has been retrospectively analyzed. Information on Ozyorsk residents examined at the Kasli District Hospital was retrospec
Externí odkaz:
https://doaj.org/article/f25895d05ad447cca405f02c5e416092
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 172-179 (2021)
The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The
Externí odkaz:
https://doaj.org/article/9816861a38734462bc192cde7a456503
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 47-53 (2021)
During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cfa2f86eda5a62f3339ff556c904d67
https://doi.org/10.20914/2310-1202-2020-4-47-53
https://doi.org/10.20914/2310-1202-2020-4-47-53
Publikováno v:
Achievements of Science and Technology in Agro-Industrial Complex. 35:78-82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34191e1bf0b21a6a27086ee5a3a8be76
https://doi.org/10.53859/02352451_2021_35_10_78
https://doi.org/10.53859/02352451_2021_35_10_78
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 24-29 (2021)
Storage problems for various types of confectionery products are associated with the physical state of the contained water and its migration processes. This work is aimed at predicting the storage capacity and increasing the shelf life of various gro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e41b0da30d9998a7e87679706112ab3f
https://www.vestnik-vsuet.ru/vguit/article/view/2589
https://www.vestnik-vsuet.ru/vguit/article/view/2589
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 107-115 (2020)
Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75c91dc88acd46e512bf056bacb1768e
https://www.vestnik-vsuet.ru/vguit/article/view/2534
https://www.vestnik-vsuet.ru/vguit/article/view/2534
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 146-153 (2020)
The actual content of organic acids and macronutrients in the samples of purees made of strawberries, black currants, blackberries, cranberries, pears, cherries, apricots was determined in the work. The average value of malic acid mass fraction in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f333a58e13824dee6cb6ef7ab209cae4
https://www.vestnik-vsuet.ru/vguit/article/view/2538
https://www.vestnik-vsuet.ru/vguit/article/view/2538
Autor:
A. V. Novikov, M. V. Osipov
Publikováno v:
Journal of Communications Technology and Electronics. 64:394-398
A method is proposed for rejecting impulse noise in LFM radars, based on sharing of information from the frequency and time domains of the signal representation. The method is implemented on a dual-core processor with an ARM (Advanced RISC Machine) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f3f24813efd974690ae0a350e2cae2f
https://doi.org/10.1134/s1064226919040065
https://doi.org/10.1134/s1064226919040065
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 4, Pp 203-208 (2019)
Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e158a7af198737e802144fa572f5189
https://www.vestnik-vsuet.ru/vguit/article/view/2037
https://www.vestnik-vsuet.ru/vguit/article/view/2037
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 497-504 (2018)
Confectionery products possessing an adjusted chemical composition to increase the content of vitamins can serve as an additional their source in human diet. The purpose of the study is to assess the compliance of information on the content of vitami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c942bb2e76b4fd7d963379bd302b326a
https://doi.org/10.21443/1560-9278-2018-21-3-497-504
https://doi.org/10.21443/1560-9278-2018-21-3-497-504