Tlevlessova D 1
1. Revealing The Features Of The Formation Of The Properties Of Processed Cheese With Wild Onions
2. DEVELOPING A STATISTICAL MODEL FOR THE ACTIVE VENTILATION OF A GRAINLAYER WITH HIGH MOISTURE CONTENT
3. Growth and hydrogen production by Escherichia coli during utilization of sole and mixture of sugar beet, alcohol, and beer production waste
4. The Study And Scientifical Substantiation Of Critical Control Points In The Life Cycle Of Immunostimulating Products Such As Pastila And Marmalade
5. DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF USEFUL JELLY CANDIES FROM CUCURBIT CROPS ON A NATURAL BASIS
6. Effect of pretreatment on freeze-drying time of camel milk
7. DESIGN OF EXTRUDED GRAIN SLICES WITH PHYTOCONCENTRATES
8. DETERMINING OPTIMAL TECHNOLOGICAL MODES FOR PRESSING OIL FROM MELON SEEDS TO JUSTIFY RATIONAL ENGINEERING AND STRUCTURAL SOLUTIONS
9. EXPERIMENTAL SUBSTANTIATION OF THE APPLICATION OF PLANT EXTRACTS AND ENZYMES TO OBTAIN SAFE RAW MATERIALS FOR WHOLE GRAIN BREAD TECHNOLOGY
10. OPTIMIZATION OF THE METHOD OF HYDROTHERMAL TREATMENT OF MOGAR GRAIN FOR PRODUCTION OF FOOD CONCENTRATE TALKAN
11. DEVELOPMENT OF THE JUICE EXTRACTION EQUIPMENT: PHYSICO-MATHEMATICAL MODEL OF THE PROCESSES
12. DEVELOPMENT OF PROBIOTIC YOGURT FROM SMALL CATTLE MILK
13. Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions
14. DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF TURKISH DELIGHT FROM MELON CROPS ON A NATURAL BASE
15. Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation
16. Development of a functional meat roll enriched with natural antioxidants from plant raw materials
17. DEVISING A PRODUCTION TECHNOLOGY AND ASSESSING THE QUALITY OF GLUTEN-FREE ENERGY BARS WITH A GELLED LAYER
18. DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGE FROM NON-TRADITIONAL RAW MATERIALS
19. DEVELOPMENT OF CURD FOR CHILDREN FROM SHEEP MILK WITH BERRIES: IMPROVEMENT OF NUTRITIONAL AND FUNCTIONAL PROPERTIES
20. Freeze-Dried Chinese Chives (Allium odorum) Powder as a Novel Functional Ingredient: Impacts on Quality and Shelf-Life of Dairy and Oil-Based Products
21. Mechanisation of the primary processing of watermelons without destroying the rind
22. OPTIMIZATION OF MELON PRESERVATION TECHNOLOGY USING TEXTURE STABILIZERS AND ANTIOXIDANTS
23. Development of parameters for the production of biomass and biohydrogen from brewer’s grain
24. DETERMINING CRITICAL CONTROL POINTS FOR PROCESSING MELON FRUITS
25. Application of big data for the analysis and optimization of production lines
26. PRODUCTION OF YOGURT FROM GOAT AND SHEEP MILK WITH A FRUIT AND BERRY CONCENTRATE
27. DEVELOPMENT OF RATIONAL COMPOSITIONS FOR MULTICOMPONENT JUICES BASED ON MELON CROPS
28. Impact of stabilizer type and concentration on the quality attributes of functional melon-based sorbets enriched with fruit, vegetable, and berry ingredients
29. INFLUENCE OF THE PRESSING TECHNIQUE AND PARAMETERS ON THE YIELD OF OIL FROM MELON SEEDS
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