Zobrazeno 1 - 10
of 50
pro vyhledávání: '"V A, Babushkin"'
Autor:
V. S. Shiryaev, V. I. Karandashov, R. D. Mustafaev, O. I. Bugrovskaya, A. M. Khosrovyan, O. I. Perov, V. Yu. Babushkin, A. I. Gadzhiev, I. A. Radjabov
Publikováno v:
Wounds and wound infections. The prof. B.M. Kostyuchenok journal. 9:28-33
The authors present their experience in applying quantum electronic devices in patients undergoing lower limb amputations.Object. To develop a technique for potentiating the traditional multimodal anesthesia by optoelectronic devices with wavelength
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87aa40d5f06f2e6bdcfbdca99cd93a19
https://doi.org/10.25199/2408-9613-2022-9-1-28-33
https://doi.org/10.25199/2408-9613-2022-9-1-28-33
Publikováno v:
Innovations and Food Safety. :28-35
The influence of flour composite mixes from wheat, lentil and millet flours in different proportions on baker’s yeast biotechnological properties is studded. It is shown, that multigrain bread with 5–10 % lentil/millet flour addition has better s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36fe739ccf58ca939983e89131c19407
https://doi.org/10.31677/2311-0651-2020-27-1-28-35
https://doi.org/10.31677/2311-0651-2020-27-1-28-35
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012080
The paper established that depending on the number of natural brown flax bran and squash the prefabricated poultry meat does not significantly change its indicators, but the most optimal is sample No. 2 – with the replacement of the wheat bread nor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::282ec0269aa4f49925b161dff78d063a
https://doi.org/10.1088/1755-1315/845/1/012080
https://doi.org/10.1088/1755-1315/845/1/012080
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012040
The paper presents the results of a study to explore the influence of different behaviors of rams bred by crossing the Prekos and the Edilbay breeds on the technological properties and quality of meat and meat products. It was found that the meat fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb49a9f94630a7cda951c977b90d4284
https://doi.org/10.1088/1755-1315/845/1/012040
https://doi.org/10.1088/1755-1315/845/1/012040
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012081
The paper analyzes the possibility of not only expanding the range of healthy food products, but also reducing its cost due to the combination of natural animal and plant raw materials. The possibility of introducing an innovative approach to the cre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34839ee63fa9ebb19bdda9749d60f636
https://doi.org/10.1088/1755-1315/845/1/012081
https://doi.org/10.1088/1755-1315/845/1/012081
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012075
Young lamb has high nutritional properties due to its high protein, amino acids, vitamins and microelements content. However, the specific odor and the high fat pour point are the main obstacles to the industrial use of lamb. The purpose of our resea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ba7ff6e9d7b8403abb3c38527baa4f6
https://doi.org/10.1088/1755-1315/845/1/012075
https://doi.org/10.1088/1755-1315/845/1/012075
Publikováno v:
Journal of Physics: Conference Series. 1679:022002
Various approaches are used to improve baker’s yeast technological properties of and final products quality. Because of low-frequency ultrasound does not have a destructive effect on yeast cells, the aim of our research is to test a new method of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1637c3f20c4b80521fe103018967dca
https://doi.org/10.1088/1742-6596/1679/2/022002
https://doi.org/10.1088/1742-6596/1679/2/022002
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 919:032009
A drum dryer with a paddle mixing device which can significantly increase productivity and improve the quality of the drying process has been developed. The recommended values of the following parameters, which provide the most energy-saving mode whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ea1aa58277acb3f50d8ac1a02d180b1
https://doi.org/10.1088/1757-899x/919/3/032009
https://doi.org/10.1088/1757-899x/919/3/032009
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 919:052036
Mathematical methods for designing recipes for various food products including fruit-jelly sweets of a given composition are based mainly on the methods of linear and experimental statistical programming. The use of the linear programming method made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75a27dd9328f1abe11dcc9a69d3f0f6c
https://doi.org/10.1088/1757-899x/919/5/052036
https://doi.org/10.1088/1757-899x/919/5/052036
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 421:022008
Increased consumer attention to healthy nutrition imposed the need for the development of diverse products with partial supersedence of wheat in flour mixture. Both nutritional value and sensorial attribute of the bread primarily depend on the yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b250ab1314ee06579e01c30f8f840f
https://doi.org/10.1088/1755-1315/421/2/022008
https://doi.org/10.1088/1755-1315/421/2/022008