Zobrazeno 1 - 10
of 16
pro vyhledávání: '"V V Tarasova"'
Publikováno v:
Известия высших учебных заведений: Проблемы энергетики, Vol 21, Iss 3, Pp 73-85 (2019)
The aim of the work is the development and study of methods for reducing the cost of heat energy for heating buildings and constructions by means of usage of automated control systems based on a programmable logic controller. Methods: In contrast to
Externí odkaz:
https://doaj.org/article/19c337061f0843bcab8c90299018ce80
Autor:
V. V. Tarasova, V. E. Tarasov
Publikováno v:
Russian Journal of Economics and Law, Vol 10, Iss 4, Pp 77-87 (2016)
Objective: to summarize the methods of deterministic factor economic analysis, namely the differential calculus and the integral method. Methods: mathematical methods for integro-differentiation of non-integral order, the theory of derivatives and in
Externí odkaz:
https://doaj.org/article/33763a2bba0e479c8d5e845788a404e2
Publikováno v:
Русский журнал детской неврологии, Vol 11, Iss 1, Pp 42-55 (2016)
Osteopathy is a young medical specialty that has found official acceptance in Russia since 2013. The paper deals with the history of osteo pathy and its founder Andrew Taylor Still (1828–1917). He left a few printed scientific works, including his
Externí odkaz:
https://doaj.org/article/7943bb569e5740e29fc6d25cdf2caf0c
Publikováno v:
Actual Issues Of Energy. 3:135-140
The paper considers a set of measures for the protection of the environment. The complex was developed for the Novo-Sverdlovskaya TPP to reduce the concentrations of petroleum products in wastewater. As a result, the quality of industrial wastewater
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d86a07c8ef865f5325cf86756e4aaedb
https://doi.org/10.25206/2686-6935-2021-3-1-135-140
https://doi.org/10.25206/2686-6935-2021-3-1-135-140
Publikováno v:
Bulletin of Nizhnevartovsk State University. :117-125
The article presents the development of a new formulation of instant noodles based on dietary fiber. Given the trend for functional foods that provide balanced nutrition, the enrichment of instant noodles with micronutrients is becoming increasingly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93802c4403bebbc3fb2bb4c763932a96
https://doi.org/10.36906/2311-4444/19-2/15
https://doi.org/10.36906/2311-4444/19-2/15
Publikováno v:
Collected Works of Uman National University of Horticulture. 94:134-147
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2869b9a448c880e82cdea8dd062a6396
https://doi.org/10.31395/2415-8240-2019-94-1-134-147
https://doi.org/10.31395/2415-8240-2019-94-1-134-147
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012021
In this work, the possibility of producing instant pasta products from unconventional raw materials was considered. These raw materials do not contain wheat gliadin or proteins with similar properties (secalin, hordein, avenin). Rice, buckwheat and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6546a0d9b8f7e27fa5882fbe0c356282
https://doi.org/10.1088/1755-1315/1052/1/012021
https://doi.org/10.1088/1755-1315/1052/1/012021
Publikováno v:
Voprosy pitaniia. 89(5)
Emulsion fat products due to the presence of the aqueous phase are more prone to oxidative damage than pure oils and fats, which requires the use of antioxidants. Based on a social request for the use of natural antioxidants in the food industry, toc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8366e5e5c3d0840eb5530d4da42ea0a4
https://pubmed.ncbi.nlm.nih.gov/33211922
https://pubmed.ncbi.nlm.nih.gov/33211922
Publikováno v:
Russian Electrical Engineering. 88:443-447
The possibilities of applying statistical methods to analyze the consumption of electric energy by budget organizations and control energy efficiency are studied. Statistical methods are used to consider the influence of the season and climatic condi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b714213ada7a846033fb9c2751d6643
https://doi.org/10.3103/s1068371217070045
https://doi.org/10.3103/s1068371217070045
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022006
The production of instant pasta from non-conventional raw materials using dietary fibers is a promising field of development of both instant pasta and gluten-free food products intended for people who keep special diets. This paper considered the pos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41ac201527665bf4491641832851d986
https://doi.org/10.1088/1755-1315/640/2/022006
https://doi.org/10.1088/1755-1315/640/2/022006