Zobrazeno 1 - 10 of 15 pro vyhledávání: '"T. A. Bulavina"'
1
Socio-economic aspects of the use of innovative technologies in the production of bakery, pasta and confectionery products
Autor: V. V. Filatov, T. A. Bulavina
Publikováno v: Health, Food & Biotechnology. 2:75-91
This article reviews Russian industry experience in developing innovative technologies in the production of bakery, pasta, and confectionery products. The article analyzes innovative technologies developed in Russian institutes, universities, and ent
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::005e1737eb1b80e00ddba67e216bb567
https://doi.org/10.36107/hfb.2020.i2.s317
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2
Research of rheological properties of wheat flour dough by the penetration method
Autor: A. M. Evtushenko, I. G. Krasheninnikova, T. A. Bulavina, M. V. Nosova, I. I. Grigorevskaya
Publikováno v: “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dbc277a0bd89eb533898cbcb1ff6fbbc
https://doi.org/10.1063/5.0103389
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4
Investigation of the rheological parameters of a complex homogenate (dough model) prepared from flour and fractions of an electrochemically activated water
Autor: A G Pogorelov, V Ya Chernykh, T A Bulavina, O A Suvorov, A L Kuznetsov, L G Ipatova
Publikováno v: IOP Conference Series: Earth and Environmental Science. 1052:012028
One of the directions for improving existing and creating new technologies for bakery products can be associated with the regulation of dough making processes through the use of electrochemically activated (ECA) water during kneading. By the ECA wate
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::70e176c4fd7ecd671edcccd088a1a2e3
https://doi.org/10.1088/1755-1315/1052/1/012028
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5
Marshmallow technology of increased nutritional value
Autor: N.A. Berezina, N.G. Ivanova, D A Guseva, T A Bulavina, M.V. Klokonos, I.A. Nikitin
Publikováno v: IOP Conference Series: Earth and Environmental Science. 640:052009
Dietary fiber is an essential component for the intestinal microflora. The state of the intestinal microflora is important for the human body, and is also necessary for reducing allergenicity and improving general well-being. Insufficient consumption
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::290871fd7ae618ce367c533b359d8f5a
https://doi.org/10.1088/1755-1315/640/5/052009
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6
Digital design and technological innovation in the small machine building sector
Autor: V. F. Bulavin, T. G. Bulavina, N. S. Grigoriev, C. A. Stepanov, V. V. Yahrichev
Publikováno v: IOP Conference Series: Materials Science and Engineering. 939:012016
Integration of CAD products is the governing factor of technical refitting and enhanced competitive advantage of small machine-building enterprises. The digital support associated with PLM and MES platforms makes it possible to state the beginning of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::997071278b3c70c6202874373cca493c
https://doi.org/10.1088/1757-899x/939/1/012016
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9
Akademický článek
Strength of the [Z–I···Hal] − and [Z–Hal···I] − Halogen Bonds: Electron Density Properties and Halogen Bond Length as Estimators of Interaction Energy.
Autor: Kuznetsov, Maxim L.1,2 (AUTHOR) max@mail.ist.utl.pt, Gauld, James (AUTHOR)
Publikováno v: Molecules. Apr2021, Vol. 26 Issue 7, p2083. 1p.
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10
Conference
Surface and bulk properties of boride/nitride nanoscale films.
Autor: Adrievski, R. A.
Publikováno v: MRS Online Proceedings Library; 1997, Vol. 501 Issue 1, p149-160, 12p
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