Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Vereshchagin A.L."'
Publikováno v:
Техника и технология пищевых производств, Vol 44, Iss 1, Pp 93-99 (2017)
Possibility of application of methods of scanning electron microscopy and the combined method of thermal analysis including differential thermal analysis and thermogravimetry to identify the authenticity of dried whole and nonfat milk has been studie
Externí odkaz:
https://doaj.org/article/688bebb790d14e33b47fc4d750e287ca
Publikováno v:
Техника и технология пищевых производств, Vol 44, Iss 1, Pp 65-72 (2017)
It has been found that the improper storage of buckwheat grain lead to its quality worsening. As a result hatched, sprouted, blackpoint grains as well as grains with damaged fruit shell appear. Moisture-heat treatment at the stage of hydrothermal tre
Externí odkaz:
https://doaj.org/article/a76ed7b5eb9d49efb3a31f8c5d4ebbac
Publikováno v:
Foods and Raw Materials, Vol 4, Iss 2, Pp 111-120 (2016)
Analysis of the existing oat groat and Hercules flakes production processes suggests that oat processing technology largely corresponds to the conventional technologies prescribed in the applicable regulatory documentation. This process only allows f
Externí odkaz:
https://doaj.org/article/1244c161d0e642958ea036133613f209
Publikováno v:
Техника и технология пищевых производств, Vol 42, Iss 3, Pp 31-37 (2016)
At present, relevant is the task of providing the population with food which would ensure human requirements for vitamins, minerals and other biologically active components. Crop products including buckwheat, which is an important supplier of mineral
Externí odkaz:
https://doaj.org/article/c56e41dc5aee4ccd9a809e76192f7072
Autor:
Mar`in V.A., Vereshchagin A.L.
Publikováno v:
Foods and Raw Materials, Vol 4, Iss 1, Pp 51-60 (2016)
Currently, there is deterioration of the quality of incoming buckwheat supply. Intensification of harvesting processes, due to application of new combine harvesters aimed at expanding the moisture range of harvested grain, leads to a grain increase a
Externí odkaz:
https://doaj.org/article/c512b58dae534a80be9ec31b48e1f25b
Publikováno v:
Техника и технология пищевых производств, Vol 40, Iss 1, Pp 103-108 (2016)
There is a need to develop methods for rapid determination of palm oil in dairy products because of the mass application of palm oil to replace milk fat. The possibility of applying thermal analysis methods to identify palm oil in emulsified fat prod
Externí odkaz:
https://doaj.org/article/7f27b47b67324318821ce94d3d177ce0
Publikováno v:
Техника и технология пищевых производств, Vol 39, Iss 4, Pp 50-56 (2015)
The relatively high gross oat grain yeild significantly reduced its government procurement. Poor equipment and technical base of farms, large financial costs do not allow to organize proper post-harvest grain processing for stabilization and improvin
Externí odkaz:
https://doaj.org/article/131385aa0cc2477ebf7c7983e1bba4c4
Publikováno v:
Техника и технология пищевых производств, Vol 38, Iss 3, Pp 35-40 (2015)
Higher yields, intensification of harvesting due to the application of new combine harvesters, which enables to expand the range of moisture content of the harvested grain mass, lead to the increase in the rate of grain heap entering the threshing ar
Externí odkaz:
https://doaj.org/article/3135eeb243294fc09a21ae8771fa1ab3
Publikováno v:
Техника и технология пищевых производств, Vol 38, Iss 3, Pp 133-138 (2015)
Taking into account an increasing scale of dairy product adulteration a wide range of modern and classical methods of examination are used to identify that the butter is real. Methods of thermal analysis are rarely used because it is necessary to pre
Externí odkaz:
https://doaj.org/article/453a9438a80b4d9389f01949ee4f4209
Publikováno v:
Техника и технология пищевых производств, Vol 37, Iss 2, Pp 104-109 (2015)
The melting curves of sea buckthorn oil samples of some producers in the Altai Territory were investigated by differential scanning calorimetry (DSE). Comparison of the data of high-temperature gas chromatography and differential scanning calorimetry
Externí odkaz:
https://doaj.org/article/a69735d4eec848f9b0e2f8fcf3878107