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{'en_US': 'JUSTIFICATION OF THE TECHNOLOGY OF COMPOSITE EXTRUDED MIXTURE OF\n WHEAT GRAIN AND GRAPE SEEDS', 'ru_RU': 'ОБОСНОВАНИЕ ТЕХНОЛОГИИ КОМПОЗИТНОЙ ЭКСТРУДИРОВАННОЙ СМЕСИ ЗЕРНА\n ПШЕНИЦЫ И ВИНОГРАДНЫХ КОСТОЧЕК'}
2020
А.А. Курочкин | Н.Э. Кручинина
{'en_US': 'APPLICATION OF GRAPE SEEDS AS RAW MATERIALS FOR COMPOSITE\n MIXTURES', 'ru_RU': 'ПРИМЕНЕНИЕ ВИНОГРАДНЫХ КОСТОЧЕК В КАЧЕСТВЕ СЫРЬЯ ДЛЯ КОМПОЗИТНЫХ\n СМЕСЕЙ'}
2020
А.А. Курочкин | М.Н. Родин
{'en_US': 'CALCULATION OF ENERGY COSTS OF FINE GRINDING OF VEGETABLE\n MATERIALS', 'ru_RU': 'РАСЧЕТ ЭНЕРГЕТИЧЕСКИХ ЗАТРАТ ТОНКОГО ИЗМЕЛЬЧЕНИЯ РАСТИТЕЛЬНЫХ\n МАТЕРИАЛОВ'}
2020
Ю.Ю. Родионов | А.И. Скоморохова | Ю.В. Родионов | Г.В. Рыбин | Д.С. Алексенцев
{'en_US': 'PROCESSING THE MODES OF THE TWO-STAGE CONVECTIVE VACUUM-PULSE DRYING\n OF DAIKON GRADE "HARU"', 'ru_RU': 'ОТРАБОТКА РЕЖИМОВ ДВУХСТУПЕНЧАТОЙ КОНВЕКТИВНОЙ ВАКУУМНО-ИМПУЛЬСНОЙ\n СУШКИ ДАЙКОНА СОРТА «ХАРУ»'}
2020
Д.С. Самохвалов | Ю.В. Родионов | Н.В. Билан | А.И. Скоморохова
{'en_US': 'DEVELOPMENT OF A RECIPE FOR BAKERY PRODUCTS WITH EXTRUDATE OAT GRAIN\n FOR SMALL ENTERPRISES', 'ru_RU': 'РАЗРАБОТКА РЕЦЕПТУРЫ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ С ЭКСТРУДАТОМ ЗЕРНА ОВСА\n ДЛЯ МАЛЫХ ПРЕДПРИЯТИЙ'}
2020
Г.В. Шабурова | Н.Н. Шматкова
{'en_US': 'UNMANNED AGRICULTURE: OVERVIEW AND IMPROVEMENT CONCEPT', 'ru_RU': 'БЕСПИЛОТНЫЕ АППАРАТЫ ДЛЯ СЕЛЬСКОГО ХОЗЯЙСТВА: ОБЗОР И КОНЦЕПЦИЯ\n СОВЕРШЕНСТВОВАНИЯ'}
2020
К.Ю. Скопинцев | Д.В. Никитин
{'en_US': 'THE EFFECT OF OAT BRAN AND SWEETENER ON INDICATORS BISCUIT\n SEMI-FINISHED PRODUCT', 'ru_RU': 'ВЛИЯНИЕ ОВСЯНЫХ ОТРУБЕЙ И ПОДСЛАСТИТЕЛЯ НА ПОКАЗАТЕЛИ БИСКВИТНОГО\n ПОЛУФАБРИКАТА'}
2020
З.А. Бочкарева | О.А. Серебрякова
{'en_US': 'SUGAR BEET PRODUCTION IN RUSSIA', 'ru_RU': 'ПРОИЗВОДСТВО САХАРНОЙ СВЕКЛЫ В РОССИИ'}
2020
В.М. Зимняков | А.А. Курочкин
Improving the technology of kvass fermentation on the basis of its structural analysis | Совершенствование технологии кваса брожения на основе ее структурного анализа
2020
Kurochkin A.A. | Lukyanova E.A.
From the perspective of the structural-functional approach to the analysis of technology of fermented kvass produced by way of infusion, are considered critical elements, completion of which will provide higher technical and economic indicators (TEP) production of this food product. The conclusion is substantiated that in the existing kvass technology, the most appropriate technological process to be improved is the production of kvass loaves. A promising direction in improving the technology of kvass is proposed, which is implemented by replacing kvass loaves with extrudates obtained by thermal vacuum processing of the main raw materials of plant origin. This effect on the raw material will save all its most valuable ingredients, as well as reduce the complexity of obtaining kvass and improve its quality.
Show more [+] Less [-]Technology of production of bakery products with extrudate of pumpkin seeds (zucchini) and wheat grains | Технология производства хлебобулочных изделий c экструдатом семян тыквы (кабачков) и зерна пшеницы
2020
Kurochkin A.A. | Kudrina A.N.
For the production of snacks, various cereals are used as the main ingredients. However, at present, enrichment of extruded products with dietary fiber, bioactive components is increasingly common. The physicochemical and organoleptic properties of extruded products depend on the addition of ingredients rich in proteins, fiber and bioactive components. The nutrient content of the extrudates is particularly influenced by the conditions of the extrusion process. The article discusses research in the use of various technologies and the use of raw materials that improve the nutritional value and other properties of extrusion products.
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