Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yana Golovacheva"'
Autor:
Dmitry M. Borodulin, Yana Golovacheva, Anton Shafrai, Elena A. Safonova, Wasfie Barsoom Wasef Kerlos, Sergey Ratnikov
Publikováno v:
Food Processing: Techniques and Technology. :593-603
Introduction. Artificial neural networks are a popular tool of contemporary research and technology, including food science, where they can be used to model various technological processes. The present research objective was to develop an artificial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63bdcdeb46df7ec2d3efbf54acb01cf4
https://doi.org/10.21603/2074-9414-2021-3-593-603
https://doi.org/10.21603/2074-9414-2021-3-593-603
Publikováno v:
Bulletin of KSAU. :170-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85f7b7d5e034ece5976c4c066725f838
https://doi.org/10.36718/1819-4036-2021-6-170-175
https://doi.org/10.36718/1819-4036-2021-6-170-175
Autor:
Elena Vagaytseva, Elena A. Safonova, Maksim Prosin, Aleksey Shalev, Yana Golovacheva, Dmitry M. Borodulin
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 4, Pp 630-641 (2020)
Introduction. New innovative technologies make food industry more effective. The present paper introduces a new method of hopped wort production based on novel mash filters. Study objects and methods. The research featured two new designs of mash fil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59b881acdcdb1e00a5df27a712edb315
http://fptt.ru/stories/archive/59/5.pdf
http://fptt.ru/stories/archive/59/5.pdf
Autor:
Boris Lobasenko, D. M. Borodulin, Yana Golovacheva, Anton Shafray, Maksim Prosin, Boris Fedorenko
Publikováno v:
Food Processing: Techniques and Technology. 50:115-123
Introduction. Vegetable raw materials have always been and still remain the main raw material for obtaining extracts. The extraction process is the most important stage during the production of extracts and aromatic spirits. The research objective wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::643a1b20fd8b3e5033241121875a8816
https://doi.org/10.21603/2074-9414-2020-1-115-123
https://doi.org/10.21603/2074-9414-2020-1-115-123
Autor:
Irina Tyurina, Margarita Terentyevna Shulbaeva, Marina Potapova, Ekaterina Nevskaya, Yana Golovacheva, Olga Turina
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 531-544 (2019)
Introduction. Bread and bakery are products of mass consumption. However, bread can hardly be considered as a perfectly balanced healthy product. To improve the quality of bread and bakery products, it is necessary to develop new formulations of baki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17e868b534367b5e091d7a7d9a053a56
http://fptt.ru/stories/archive/55/4.pdf
http://fptt.ru/stories/archive/55/4.pdf
Publikováno v:
E3S Web of Conferences, Vol 273, p 01031 (2021)
Manufacturers prefer berries and fruits, but there are also other products made with seeds, aromatic and medicinal herbs, spices, as well as other components. The main production stage for obtaining tinctures and aromatic alcohols is the extraction p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b9d8aee17a4d1f160a217b870a49706
https://doi.org/10.1051/e3sconf/202127301031
https://doi.org/10.1051/e3sconf/202127301031
Publikováno v:
International Review on Modelling and Simulations (IREMOS). 13:275
In this paper, the development of a mathematical model for the membrane concentration process and the methods for determining the design parameters of the pilot membrane (ultra-filtration) device based on tubular membrane filters are studied. The sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5df33df04369b6470f6268f23e093a9
https://doi.org/10.15866/iremos.v13i4.18643
https://doi.org/10.15866/iremos.v13i4.18643