Zobrazeno 1 - 10
of 40
pro vyhledávání: '"N V Zueva"'
Autor:
B. B. Buenano, N. V. Zueva
Publikováno v:
Geography, Environment, Sustainability, Vol 16, Iss 1, Pp 103-110 (2023)
The article evaluates the ecological status of five small lakes on Valaam Island (Igumenskoe, Chernoe, Ossievo, Nikonovskoe, Krestovoe) using macrophytes as bioindicators. The methods proposed by Finland, Sweden, and Norway were used, to assess the s
Externí odkaz:
https://doaj.org/article/cf5d406802684db8ba4e71b5b1a819cf
Publikováno v:
Inland Water Biology. 15:424-436
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::944e69eecb557abceff8f1cb425708f5
https://doi.org/10.1134/s1995082922040460
https://doi.org/10.1134/s1995082922040460
Publikováno v:
Bulletin of the Moscow State Regional University (Geographical Environment and Living Systems). :25-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::563eac49b74eaee0321da106cee56b49
https://doi.org/10.18384/2712-7621-2022-2-25-37
https://doi.org/10.18384/2712-7621-2022-2-25-37
Publikováno v:
Voprosy sovremennoj nauki i praktiki Universitet imeni V I Vernedskogo. :34-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::856fddbae3cfe1557541e68a7dd52936
https://doi.org/10.17277/voprosy.2022.04.pp.034-044
https://doi.org/10.17277/voprosy.2022.04.pp.034-044
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 2, Pp 93-101 (2021)
Buckwheat can be used in the production of specialized products (including therapeutic and preventive ones) for consumers suffering from gluten intolerance. Buckwheat malt in Russia is not produced on an industrial scale, it is purchased in European
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91a1576fe2e9845bce63d4b98487a14f
https://www.vestnik-vsuet.ru/vguit/article/view/2772
https://www.vestnik-vsuet.ru/vguit/article/view/2772
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 78-84 (2020)
The paper studied the process of intensification of concentrated fermentation mash with account of the complex amylolytic enzymes, hemicellulase and proteolytic activities. We determined the dependence of ethanol yield, the content of volatile impuri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3f22cc4f7d1176b7b919f9104f2df30
https://www.vestnik-vsuet.ru/vguit/article/view/2543
https://www.vestnik-vsuet.ru/vguit/article/view/2543
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 71-77 (2020)
The article studied yeast composition isolated from the separation of the mash, bran separated in the grinding step, as well as a protein supplement obtained by mixing these two products. Crude fat content ranges from 4,7 to 6,2%, crude protein conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc40ec335183d51fdf9594700512517f
https://www.vestnik-vsuet.ru/vguit/article/view/2542
https://www.vestnik-vsuet.ru/vguit/article/view/2542
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 112-119 (2019)
The article studies the selection of enzyme preparations of amilolitichesky action intended for receiving a starchy mash with the increased content of solids after release of gluten from it are conducted. Also comparative characteristic of the main i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::568ddf3c6e29ffb407d913a6a3349361
https://www.vestnik-vsuet.ru/vguit/article/view/2053
https://www.vestnik-vsuet.ru/vguit/article/view/2053
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012092
The article concerns technological measures to improve the environmental friendliness of food industry enterprises: in particular, aspects of processing waste from the alcohol industry with further use in agriculture (in animal feed). It is important
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0759a1ca718bf4a214b7950a0dd801e1
https://doi.org/10.1088/1755-1315/1052/1/012092
https://doi.org/10.1088/1755-1315/1052/1/012092
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012111
The effect of the complex enzyme preparation Bruzaym BGX on the viscosity of rye kneading was studied. The dynamics of glucose accumulation in the wort is shown, as well as the possibility of reducing the dosage of glucoamylase when using a multi-enz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::887aa8a6e6effb8e7600247d66a97823
https://doi.org/10.1088/1755-1315/1052/1/012111
https://doi.org/10.1088/1755-1315/1052/1/012111