Výsledky vyhledávání - "S E Terentev"

Evaluation of economic efficiency of introduction of the acoustic freezing process in the frozen meals production

Autor: E. Y. Bobkova, S. E. Terentev, D. I. Vorobyev, I. A. Grigoryants, K. S. Issayeva, A. S. Mukhamejanova

Publikováno v: Agrarian science. :160-164

The present article presents an evaluation of economic efficiency of the introduction of meals acoustic freezing. Based on the initial data, like the amount of investments, the volume of products and the main competitive advantages of the technology

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::298bead2f14664cff2543ec30a731d7c
https://doi.org/10.32634/0869-8155-2022-365-12-160-164

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Selection of starter cultures of direct application for hard cheeses

Autor: N. V. Romanova, E. V. Ivanova, S. E. Terentev

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 187-193 (2020)

The article describes and presents the results of research in the selection of direct-application ferments containing lactic acid bacteria and lactic streptococci to optimize the production process of hard cheeses "Melkorisunchatyj 1" and "Melkorisun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c859bc9cc2ca931be104381a2a36699
https://www.vestnik-vsuet.ru/vguit/article/view/2457

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Research and analysis of the features of the development of the production of bakery products from frozen semi-finished products based on the technology of delayed baking

Autor: S E Terentev, N V Labutina, A E Kovaleva, S V Mirolubova, Y A Tryabas, V L Abramov, N K Vasilieva, A M Belyaev

Publikováno v: IOP Conference Series: Earth and Environmental Science. 1045:012112

The paper presents the results of a study related to the use of grain products and technological chains, which makes it possible to identify the process of creating a product. The study analyzes the distinguishing features of traditional and modern t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dba20b87e41416748516afe7e481db14
https://doi.org/10.1088/1755-1315/1045/1/012112

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Current state and prospects of enrichment of functional products based on poultry meat with targeted nutrients for the production of corrected nutrition for children and pregnant women

Autor: V L Borisova, E A Sazonova, S E Terentev, V A Vernigor, A A Nikonorova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 979:012084

This article provides an overview of the current state of research, which consists in the practical confirmation of the following hypothesis: the task of creating high-quality food products containing essential nutrients in a balanced state and balla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::21676f64eb66b27c96e3953cec1537d5
https://doi.org/10.1088/1755-1315/979/1/012084

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Determination of critical control points of the technological process for the production of whipped frozen fruit and berry dessert from milk whey

Autor: Ya M Rebezov, S E Terentev, E N Sepiashvili, K V Vlasova, N P Tropnikova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 677:022056

The use of whey in the manufacture of food products is among the important areas of using milk as a raw material. Milk whey has a fairly high biological and nutritional value. It contains about 50% of all nutrients that are in milk. When manufacturin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6660223278bcfb685323890e38194759
https://doi.org/10.1088/1755-1315/677/2/022056

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