Zobrazeno 1 - 10
of 10
pro vyhledávání: '"M. A. Taleysnik"'
Publikováno v:
Пищевые системы, Vol 2, Iss 4, Pp 38-41 (2019)
The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic
Externí odkaz:
https://doaj.org/article/d5aa79d6f7c945e7a73a6ac0bd1abfd3
Publikováno v:
Пищевые системы, Vol 2, Iss 2, Pp 13-19 (2019)
The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its produ
Externí odkaz:
https://doaj.org/article/2be0daca04274019a02f02883996534a
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 17-23 (2021)
The description of the existing method for producing invert syrup in stages in a large volume under the conditions of using one type of energy flow is given. The purpose of this work is to develop the principles of transition from macrostatic equilib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6025b99529fc523e3b1cbbcac28d039
https://doi.org/10.20914/2310-1202-2020-4-17-23
https://doi.org/10.20914/2310-1202-2020-4-17-23
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 163-168 (2021)
One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abca6757bc86b6f047e9da38925fec98
https://www.vestnik-vsuet.ru/vguit/article/view/2640
https://www.vestnik-vsuet.ru/vguit/article/view/2640
Autor:
Timofey Gerasimov, Наталья Алексеевна Щербакова (Ru), Svetlana Misteneva, Михаил Александрович Талейсник (Ru), Natalia Shcherbakova, M. A. Taleysnik, E. A. Soldatova
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 3, Pp 413-422 (2019)
Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of child
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f27f0680b356f26dfbb77ec3f3ddf83
https://doi.org/10.21603/2074-9414-2019-3-413-422
https://doi.org/10.21603/2074-9414-2019-3-413-422
Publikováno v:
Food systems. 2:13-19
The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaa12852eb6abec865bac1d85c36c69f
https://doi.org/10.21323/2618-9771-2019-2-2-13-19
https://doi.org/10.21323/2618-9771-2019-2-2-13-19
Publikováno v:
Baking in Russia. 1:32-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be4730df0fc6360733df481effde4a74
https://doi.org/10.37443/2073-3569-2019-1-2-32-38
https://doi.org/10.37443/2073-3569-2019-1-2-32-38
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 505-512 (2018)
The idea of using the cavitation energy in food industry appeared in the middle of the last century, but due to absence of efficient machineries and developed process theory this method was not used. The attractiveness of using the effects of cavitat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d22c6613fe90b2b7f69ecb1d8acf0515
http://vestnik.mstu.edu.ru/show.shtml?art=1974
http://vestnik.mstu.edu.ru/show.shtml?art=1974
Autor:
Kuban Confectionery Plant, M. A. Taleysnik, Timofey Gerasimov, Natalia Romanova, Svetlana Misteneva, Natalia Shcherbakova
Publikováno v:
Proceedings of the Kuban State Agrarian University. 1:355-358
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee356c17593b24d26499bc740692f316
https://doi.org/10.21515/1999-1703-69-355-358
https://doi.org/10.21515/1999-1703-69-355-358
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 135-137 (2013)
The efficiency of the cavitation treatment on an example of production of sour invert syrup is shown.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::13164802c59276b2a0378a173fbf94ae
https://www.vestnik-vsuet.ru/vguit/article/view/667
https://www.vestnik-vsuet.ru/vguit/article/view/667