Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting von Nugmanov, Albert, Hadjisimu, Panagiotis, Titova, Lyubov, Aleksanyan, Igor, Shamova, Maria

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INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS von Aleksanyan, I.Y., Titov, E.I., Nugmanov, A.K., Kalmanovich, S.A., Maksimenko, Y.A., Hadjisimu, P.

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Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification von Nugmanov, Albert, Meshcheryakova, Galina, Lebedev, Viktor, Borodulin, Dmitry, Aleksanian, Igor, Sokolova, Ekaterina

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Granulometric Parameters Determination of the Caviar-Hawk Complex as a Dispersed System for the Fractionated Lecithin Technology Implementation von Arabova, Zarema, Aleksanyan, Igor, Nugmanov, Albert, Konnova, Olga, Nazarenko, Artem

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Thermal Parameters Measurement of Carp Caviar as a Freeze Object and a Lecithin Source von Polikarpova, Violetta, Aleksanian, Igor, Arabova, Zarema, Nugmanov, Albert, Elmurzaev, Ayub

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Kinetic Research of the Water-Soluble Substances Extraction from Persimmon Pulp von Makarov, Artyom E., Nugmanov, Albert H.-H., Aleksanyan, Igor Yu, Osmolovskiy, Pavel. D., Dmitriev, Kirill O.

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Kinetics Research of the Water-Soluble Component Extraction from the Crushed Watermelon Rind von Meshcheryakova, Galina, Nugmanov, Albert, Aleksanian, Igor, Titova, Lyubov, Zolotovskaya, Olga

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Thermophysical Parameter Research of the Native Wheat Gluten at Various Temperatures von Fomenko, Ekaterina, Nugmanov, Albert, Nugmanova, Adelina

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Hygroscopic Parameters of Raffinate as an Object of Dehydration after Extraction of Coloring Components from Fruit and Vegetable Raw Materials von Andreeva, Elena, Evseeva, Sofia, Nugmanov, Albert, Aleksanian, Igor

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Prebiotic «Lactulose Premium» as a Promising Functional Additive in Minced Fish von Yartseva, Natalya, Dolganova, Natalia, Aleksanian, Igor, Nugmanov, Albert

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Thermodynamic Analysis of Static Moisture Sorption Patterns by Ectocarpus Based on Its Hygroscopic Characteristics von Zaporozhets, Ekaterina Y., Fomenko, Ekaterina V., Nugmanov, Albert H.-H., Lagutkina, Lina Yu, Aleksanyan, Igor Yu, Savinova, Victoria N.

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Technology Improvement of Minced Fish from Pond Fish and Quality Assessment of Culinary Products from It von Yartseva, Natalya V., Dolganova, Natalia V., Aleksanian, Igor Yu, Nugmanov, Albert H.-H.

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Kinetic Regularities Research of the Convective Concentration Process of a Hexane-Paraffinic Composition for the Food Paraffin Production von Maryisheva, Marina A., Aleksanian, Igor Yu, Nugmanov, Albert H.-H., Titova, Lyubov M.

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Thermophysical, Structural and Mechanical Characteristics of Jackfruit Slices von Maksimenko, Yury, Nguyen, Thi, Arabova, Zarema, Aleksanian, Igor, Nugmanov, Albert

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Velocity Control of Visco-Elastic Materials Movement in the Cylindrical Channel of the Grinder Feed Screw of the Former von Фоменко, Екатерина, Fomenko, Ekaterina, Нугманов, Альберт, Nugmanov, Albert

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Jackfruit as an Object of Drying: A Hygroscopic Study von Nguyen, Thi Sen, Aleksanyan, Igor, Nugmanov, Albert, Titova, Lyubov

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Temperature Increase Research of Particles Formed by Ultrasonic Grinding of Spinach Leaves von Nugmanov, Albert, Aleksanian, Igor, Arabova, Zarema, Nugmanova, Adelina, Petrov, Andrey, Barzola, Miguel

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Kinetic Principles of the Vegetable Raw Materials Hydrothermal Treatment von Nugmanov, Albert H-H., Aleksanyan, Olesya A., Barzola, Miguel A. S.

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Determining the efficient mass ratio of the extractant and the object of extraction and the equilibrium concentrations of the target components in them von Arabova, Zarema M, Aleksanyan, Igor Yu, Nugmanov, Albert Kh.-Kh, Konnova, Olga I, Aleksanyan, Artur I, Yasnov, Andrey S

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METHOD FOR PRODUCTION OF PUREED MULTICOMPONENT PRODUCTS WITH LONG STORAGE LIFE von ALEKSANJAN IGOR JUREVICH, NUGMANOV ALBERT KHAMED-KHARISOVICH, NIKULINA MARIJA ALEKSANDROVNA, TITOVA LJUBOV MIKHAJLOVNA

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