ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 26 статей
Строка поиска: fermentation rate
Авторы Название статьи Том Номер Год
1 Abdolmaleki F., Rezaei Mokarram R., Daneshniya M. , Maleki M. H. Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt 13 1 2025
2 Dave J., Kumar N., Upadhyay A., Purba D. T., Kudre T., Nukthamna P., Sa-nguanpuag S., Ali A. M. M., Bavisetty S. C. B. Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process 13 1 2025
3 Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. Seasonal changes in the fatty acid profile of Kyrgyz khainak milk 12 2 2024
4 Belashova O. V., Kozlova O. V., Velichkovich N. S., Fokina A. D., Yustratov V. P., Petrov A. N. A phytochemical study of the clover growing in Kuzbass 12 1 2024
5 Shabunina M. V., Andreeva A., Pavlova A. S. Use of animal origin protein concentrates in bread baking 11 2 2023
6 Pui L. P., Saleena L. A. K. Effects of spray-drying parameters on physicochemical properties of powdered fruits 10 2 2022
7 Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. Jelly formulated with different carbohydrate profiles: Quality evaluation 10 2 2022
8 Kavas N. Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products 10 2 2022
9 Rimareva L. V., Serba E. M., Overchenko M. B., Shelekhova N. V., Ignatova N. I., Pavlova A. A. Enzyme complexes for activating yeast generation and ethanol fermentation 10 1 2022
10 Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. Fermented oat milk as a base for lactose-free sauce 10 1 2022
11 Parada R. B., Marguet E., Campos C. A., Vallejo M., Parada R. B., Campos C. A. Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation 10 1 2022
12 Papuga S., Pećanac I., Stojković M., Savić A., Velemir A. Mead fermentation parameters: Optimization by response surface methodology 10 1 2022
13 Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. Continuous hydrolysis of milk proteins in membrane reactors of various configurations 9 2 2021
14 Makarov A. S., Lutkov I. P. Yeast race effect on the quality of base and young sparkling wines 9 2 2021
15 Savić A., Velemir A., Papuga S., Stojković M. Influence of blackberry juice addition on mead fermentation and quality 9 1 2021
16 Bychkova S. M., Karelskaia S. N., Abdalova E. B., Zhidkova E. A. Social responsibility as the dominant driver of the evolution of reporting from financial to non-financial: theory and methodology 9 1 2021
17 Habashi V., Elhamirad A. H., Pedramnia A. Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes 9 1 2021
18 Ordoñez-Araque R. H., Ordoñez-Araque R. H., Landines-Vera E. F., Urresto-Villegas J. C., Caicedo-Jaramillo C. F. Microorganisms during cocoa fermentation: systematic review 8 1 2020
19 Dinika I., Utama G. L. Cheese whey as potential resource for antimicrobial edible film and active packaging production 7 2 2019
20 Polyakov V. A., Serba E. M., Overchenko M. B., Ignatova N. I., Rimareva L. V. Effects of a complex phytase-containing enzyme preparation on the rye wort fermentation process 7 2 2019
21 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
22 Gnilomedova N. V., Anikina N. S. , Gerzhikova V. G. PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS 6 1 2018
23 Permyakova L.V., Pomozova V.A., Antipova L.V. IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION 5 2 2017
24 Kharitonov V.D., Burlev M.Y., Kuznetsov P.V., Mertin P. SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES 5 2 2017
25 Fedulova E.A., Medvedev A.V., Kosinskiy P.D., Kononova S.A., Pobedash P.N. MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD 4 1 2016
26 Khamagaeva I.S., Tsybikova A.H., Zambalova N.A., Suk-Ho C. PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY 4 1 2016