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1Academic Journal
Authors: A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova, А. А. Творогова, Т. В. Шобанова, И. А. Гурский, Н. В. Казакова
Contributors: The article was published as part of the research topic No. FGUS-2022–0013 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS., Статья подготовлена в рамках выполнения исследований по государственному заданию № FGUS-2022–0013 ФГБНУ «ФНЦ пищевых систем им. В. М. Горбатова» РАН.
Source: Food systems; Vol 6, No 3 (2023); 308-316 ; Пищевые системы; Vol 6, No 3 (2023); 308-316 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2023-6-3
Subject Terms: микроструктура, freezing point, melting rate, structure, consistency, microstructure, криоскопическая температура, скорость таяния, структура, консистенция
File Description: application/pdf
Relation: https://www.fsjour.com/jour/article/view/299/243; Alves, A.B., Santos Junior, W.F. dos., Faria, W.C.S., Nascimento, E., Lanzarin, M., Siqueira, P.B. et al. (2021). Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases. Research, Society and Development, 10(9), Article e3210912712. http://doi.org/10.33448/rsd-v10i9.12712; Szilagyi, A., Ishayek, N. (2018). Lactose Intolerance, Dairy Avoidance, and Treatment Options. Nutrients, 10(12), Article 1994. https://doi.org/10.3390/nu10121994; Batista, R.A.B., Assunção, D.C.B., de Oliveira Panaforte, F.R., Japur, C.C. (2018). Lactose in processed foods: Evaluating the availability of information regarding its amount. Ciência & Saúde Coletiva, 23(12), 4119–4128. https://doi.org/10.1590/1413–812320182312.21992016 (In Portuguese); Dekker, P.J., Koenders, D., Bruins, M.J. (2019). Lactose-free dairy products: Market developments, production, nutrition and health benefits. Nutrients, 11(3), Article 551. https://doi.org/10.3390/nu11030551; Brown-Esters, O.N., Namara, P.M., Savaiano, D.A. (2012). Dietary and biological factors influencing. International Dairy Journal, 22(2), 98–103. https://doi.org/10.1016/j.idairyj.2011.09.010; Khrundin, D.V., Ponomarev, V. Ya, Yunusov, E. Sh. (2022). Fermented oat milk as a base for lactose-free sauce. Foods and Raw Materials, 10(1), 155–162. https://doi.org/10.21603/2308–4057–2022–1–155–162; Dominici, S., Marescotti, F., Sanmartin, C., Macaluso, M., Taglieri, I., Venturi, F., et al. (2022). Lactose: Characteristics, food and drug-related applications, and its possible substitutions in meeting the needs of people with lactose intolerance. Foods, 11(10), Article 1486. https://doi.org/10.3390/foods11101486; Mullan, M. (2023). Controlling the hardness of ice cream, gelato and similar frozen desserts. Food Science and Technology. https://doi.org/10.1002/fsat.3510_3.x (unpublished data); Syed, Q.A., Anwar, S., Shukat, R., Zahoor, T. (2018). Effects of different ingredients on texture of ice cream. Journal of Nutritional Health & Food Engineering, 8(6), 422–432. https://doi.org/10.15406/jnhfe.2018.08.00305; Ademosun, A.O. (2021). Glycemic properties of soursop-based ice cream enriched with moringa leaf powder. Foods and Raw Materials, 9(2), 207–214. https://doi.org/10.21603/2308–4057–2021–2–207–214; Shafique, B., Mahmood, S., Alam, M.Q., Saeed, W. (2019). Dynamic concerns of protein ice-cream: An analysis. Acta Scientifci Nutritional Health, 3(11), 73–78. https://doi.org/10.31080/ASNH.2019.03.0490; Ibrahim, S.A., Gyawali, R., Awaisheh, S.S., Ayivi, R.D., Silva, R.C., Subedi, K. et al. (2021). Fermented foods and probiotics: An approach to lactose intolerance. Journal of Dairy Research, 88(3), 357–365. https://doi.org/10.1017/s0022029921000625; Ahmed, J.A.O., Ali H., El-Zubeir, I.E.M. (2020). The effect of lactose hydrolysis on rheological, physical and sensory characteristics of frozen yoghurt. International Journal of Latest Research in Science and Technology, 9(1), 9–14.; Skryplonek, K., Henriques, M., Gomes, D., Viegas, J., Fonseca, C., Pereira, C. et al. (2019). Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. Journal of Dairy Science, 102(9), 7838–7848. https://doi.org/10.3168/jds.2019–16556; Tsuchiya, A.C., da Silva, A. da G.M., Brandt, D., Kalschne, D.L., Drunkler, D.A., Colla, E. (2017). Lactose reduced ice cream enriched with whey powder. Semina-Ciencias Agrarias, 38(2), 749–758. http://doi.org/10.5433/1679–0359.2017v38n2p749; Арсеньева, Т.П., Яковлева, Ю.А., Максотова, Р.М., Оразбек, А.О. (2012). Низколактозное сливочное мороженое для диабетиков. Научный журнал НИУ ИТМО. Серия: Процессы и аппараты пищевых производств, 1, Статья 11.; Osmak, T., Mleko, S., Bass, O., Mykhalevych, A., Kuzmyk, U. (2021). Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production. Ukrainian Food Journal, 10(2), 277–288. https://doi.org/10.24263/2304–974X-2021–10–2–6; Nivetha, A., Mohanasrinivasan, V. (2–3 May, 2017). Mini review on role of β-galactosidase in lactose intolerance. The 14th International Conference on Science, Engineering the Technology (14th ICSET2017), 263(2), Article 022046. https://doi.org/10.1088/1757–899x/263/2/022046; Matak, K.E., Wilson, J.H., Duncan, S.E., Wilson, E.J., Hackney, C.R., Sumner, S.S. (2003). The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream. Transactions of the ASABE, 46(6), 1586–1593. https://doi.org/10.13031/2013.15621; Abbasi, S., Saeedabadian, A. (2015). Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream. Journal of Food Science and Technology, 52, 367–374. https://doi.org/10.1007/s13197–013–1011–1; Rosolen, M.D., Gennari, A., Volpato, G., de Souza, C.F.V., (2015). Lactose hydrolysis in milk and dairy whey using microbial β-galactosidases. Enzyme Research, 2015, Article 806240. https://doi.org/10.1155/2015/806240; Adhikari, K., Dooley, L.M., Chambers IV, E., Bhumiratana, N. (2010). Sensory characteristics of commercial lactose-free milks manufactured in the United States. LWT — Food Science and Technology, 43(1), 113–118. https://doi.org/10.1016/j.lwt.2009.06.017; de Medeiros, A.C., Filho, E.R.T, Bolini, H.M.A. (2019). Impact of natural and artificial sweeteners compounds in the sensory profile and preference drivers applied to traditional, lactose-free, and vegan frozen desserts of chocolate flavor. Journal of Food Science, 84(10), 2973–2982. https://doi.org/10.1111/1750–3841.14806; Özdemir, C., Arslaner, A., Özdemir, S., Uğurlu, G. (2018). Ice-Cream Production from Lactose-Free UHT Milk. Journal of Food Science and Engineering, 8, 210–214. http://doi.org/10.17265/2159–5828/2018.05.003; Гурский, И.А., Творогова, А.А. (2022). Влияние концентратов сывороточных белков на технологические и органолептические показатели качества мороженого. Техника и технология пищевых производств, 52(3), 439–448. https://doi.org/10.21603/2074–9414–2022–3–2376; Alvárez, V.B., Wolters, C.L., Vodovotz, Y., Ji, T. (2005). Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science, 88(3), 862–871. https://doi.org/10.3168/jds.S0022–0302(05)72752–1; Tvorogova, A.A., Gurskiy, I.A., Shobanova, T.V., Smykov, I.T. (2023). Effect of protein concentrates and isolates on the rheological, structural, thermal and sensory properties of ice cream. Current Research in Nutrition and Food Science, 11(1), 294–306. http://doi.org/10.12944/CRNFSJ.11.1.22; Baer, R.J., Keating, K.R. (1987). Determination of ice cream mix freezing points: A comparison of methods. Journal of Dairy Science, 70(3), 555–558. https://doi.org/10.3168/jds.S0022–0302(87)80040–1; Milliatti, M.C., Lannes, S.C. da S. (2018). Impact of stabilizers on the rheological properties of ice creams. Food Science and Technology, 38(4), 733–739. https://doi.org/10.1590/fst.31818; Junior, E.D., Lannes, S.C. (2011). Effect of different sweetener blends and fat types on ice cream properties. Food Science and Technology International, 31(1), 217–220. https://doi.org/10.1590/S0101–20612011000100033; Chang, Y., Hartel, R.W. (2002). Stability of air cells in ice cream during hardening and storage. Journal of Food Engineering, 55(1), 59–70. https://doi.org/10.1016/S0260–8774(01)00242–4; Hagiwara, T., Hartel, R.W. (1996). Effect of sweetener, stabilizer, and storage temperature on ice recrystallization in ice cream. Journal of Dairy Science, 79(5), 735–744. https://doi.org/10.3168/jds.S0022–0302(96)76420–2; Guo, M., Wang, G. (2016). Whey protein polymerisation and its applications in environmentally safe adhesives. International Journal of Dairy Technology, 69(4), 481–488. http://doi.org/10.1111/1471–0307.12303; Goff, H.D., Hartel, R.W. (2013). Ice Cream. Boston, MA: Springer, 2013.; Roy, S., Hussain, S.A., Prasad, W.G., Khetra, Y. (2021). Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate. Applied Food Research, 2(1), Article 100029. https://doi.org/10.1016/j.afres.2021.100029; Koeferli, C.R.S., Piccinali, P., Sigrist, S. (1996). The influence of fat, sugar and nonfat milk solids on selected taste, flavor and texture parameters of a vanilla icecream. Food Quality and Preference, 7(2), 69–79. https://doi.org/10.1016/0950–3293(95)00038–0; https://www.fsjour.com/jour/article/view/299
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2Conference
Authors: Bindyukova, E.D., Arkhipov, L.O.
Subject Terms: Subfreezing, Криоскопическая температура, Подмораживание рыбы, Температура подмораживания, Frozen fish storage, ТР ЕАЭС 040/2016, Mullus barbatus ponticus, Prionace glauca, Oncorhynchus gorbusha, ASFA_2015::F::Freezing storage, ASFA_2015::C::Cryopreservation, ASFA_2015::P::Processing fishery products
File Description: 3pp.
Relation: http://www.vniro.ru/files/2022/conference_2022_10.pdf; УДК 664.951; http://hdl.handle.net/1834/42439
Availability: http://hdl.handle.net/1834/42439
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3Academic Journal
Authors: Tsygankov, Sergii, Ushkarenko, Viktor, Grek, Olena, Tymchuk, Alla, Popova, Inna, Chepel, Natalia, Onopriichuk, Olena, Savchenko, Oleksandr
Source: Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (96) (2018): Technology and Equipment of Food Production; 51-58
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (96) (2018): Технологии и оборудование пищевых производств; 51-58
Східно-Європейський журнал передових технологій; Том 6, № 11 (96) (2018): Технології та обладнання харчових виробництв; 51-58Subject Terms: 2. Zero hunger, grain processing products, freezing, defrosting, milkprotein mixtures, cryoscopic temperature, collagencontaining ingredient, 0404 agricultural biotechnology, продукты переработки зерновых, замораживание, размораживание, молочно-белковые смеси, криоскопическая температура, коллагенсодержащий ингредиент, UDC 664.9.022: 637.344.6, 04 agricultural and veterinary sciences, продукти переробки зернових, заморожування, розморожування, молочно-білкові суміші, кріоскопічна температура, колагенвмісний інгредієнт
File Description: application/pdf
Access URL: http://journals.uran.ua/eejet/article/download/147854/151305
http://journals.uran.ua/eejet/article/download/147854/151305
http://journals.uran.ua/eejet/article/view/147854
https://www.neliti.com/publications/307879/influence-of-grain-processing-products-on-the-indicators-of-frozen-milkprotein-m
http://journals.uran.ua/eejet/article/view/147854 -
4Academic Journal
Authors: I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova, И. А. Королев, А. А. Творогова, П. Б. Ситникова
Contributors: The article was published as part of the research topic foundation for scientific research No. 013.05 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS, topic No. 0585-2019-0043-С-01., Статья подготовлена в рамках выполнения исследований по Государственному заданию ФНИ-№ 013.05 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук, тема № 0585-2019-0043-С-01.
Source: Food systems; Vol 4, No 3 (2021); 164-171 ; Пищевые системы; Vol 4, No 3 (2021); 164-171 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2021-4-3
Subject Terms: мороженое, fillers, molecular weight, cryoscopic temperature, ice cream, наполнители, молекулярная масса, криоскопическая температура
File Description: application/pdf
Relation: https://www.fsjour.com/jour/article/view/120/147; Goff, H. D. (2019). The structure and properties of ice cream and frozen desserts. Chapter in a book: Encyclopedia of Food Chemistry, 47-54. Elsevier. https://doi.org/10.1016/b978-0-08-100596-5.21703-4; Ландиховская, А. В., Творогова, А.А. (2021). Нутриентный состав мороженого и замороженных десертов: современные направления исследований. Пищевые системы, 4(2), 74-81. https://doi.org/10.21323/2618-9771-2021-4-2-74-81; Azari-Anpar, M., Khomeiri, M., Ghafouri-Oskuei, H., Aghajani, N. (2017). Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent. Journal of Food Science and Technology, 54(5), 1175-1183. https://doi.org/10.1007/s13197-017-2492-0; Garci'a-Segovia, P., Iborra-Bernad, C., Andres-Bello, A., Gonzalez-Carras-cosa, R., Barreto-Palacios, V., Breton-Prats, J. et al. (2013). Replacing sugar in ice cream: Fruit up® as a substitute. Journal of Culinary Science and Technology, 11(2), 155-164. https://doi.org/10.1080/15428052.2013.769865; Plaza-Diaz, J., Gil, A. (2016) Sucrose: dietary importance. Chapter in a book: Encyclopedia of Food and Health, 199-204. https://doi.org/10.1016/B978-0-12-384947-2.00668-1; Коновалова, Т.В. (2017) Что использовать вместо пищевых добавок? Особенности производства мороженого пломбир без пищевых добавок и с ограниченным их применением. Империя холода, 2, 75-76.; Блинова, Н. П., Матусевич, Л. Н., Постников, В. А. (1972). Влияние поверхностно-активных примесей на устойчивость пересыщенных растворов и размер получаемых кристаллов. Журнал прикладной химии, 2, 169-175.; Polischuk, G., Sharahmatova, T., Breus, N., Bass, O., Shevchenko, I. (2019).Studies of water freezing features in ice cream with starch syrop. Food Science and Technology, 13(2), 71-77. https://doi.org/10.15673/fst.v13i2.1383; Goff H. D., Hartel R. W. (2013) Calculation of Ice Cream Mixes. Chapter in a book: Ice Cream. Springer, Boston, MA, 179-191.https://doi.org/10.1007/978-1-4614-6096-1_6; Mullan, W.M.A. (2013).Perfect ice cream or gelato. Getting the hardness or “scoopability” just right. [On-line]. Retrieved from https://www.dairyscience.info/index.php/ice-cream/228-ice-cream-hardness.html Accessed: 10 March, 2021. First posted 13 May 2013. Modified: February 2014; August 2015; January 2017; January 2018; April 2018.; Lopez-Quiroga, E., Wang, R., Gouseti, O., Fryer, P. J., Bakalis, S. (2016). Crystallisation in concentrated systems: A modelling approach. Food and Bioproducts Processing, 100, 525-534. https://doi.org/10.1016/j.fbp.2016.07.007; Lopez-Quiroga, E., Wang, R., Gouseti, O., Fryer, P. J., Bakalis, S. (18-20 February 2015). Modelling freezing processes of high concentrated systems. 8th Vienna International Conference on Mathematical Modelling, MATH-MOD2015, Vienna, Austria, 28(1), 749-754. https://doi.org/10.1016/j.ifacol.2015.05.140; Goff, H. D., Caldwell, K. B., Stanley, D. W., Maurice, T. J. (1993). The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream. Journal of Dairy Science, 76(5), 1268-1277. https://doi.org/10.3168/jds.S0022-0302(93)77456-1; Whelan, A. P., Regand, A., Vega, C., Kerry, J. P., Goff, H. D. (2008). Effect of trehalose on the glass transition and ice crystal growth in ice cream. International Journal of Food Science and Technology, 43(3), 510-516. https://doi.org/10.1111/j.1365-2621.2006.01484.x; Wungtanagorn, R., Schmidt, S. J. (2001). Phenomenological study of enthalpy relaxation of amorphous glucose, fructose, and their mixture. Thermochimica Acta, 369(1-2), 95-116.https://doi.org/10.1016/S0040-6031(00)00741-3; Urbani, R., Sussich, F., Prejac, S., Cesaro, A. (1997). Enthalpy relaxation and glass transition behaviour of sucrose by static and dynamic DSC. Thermochimica Acta, 304-305(SPEC. ISS.), 359-367. https://doi.org/10.1016/s0040-6031(97)00094-4; Soukoulis, C., Rontogianni, E., Tzia, C. (2010). Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners. Journal of Food Engineering, 100(4), 634-641.https://doi.org/10.1016/j.jfoodeng.2010.05.012; Hashim, I. B., Al Shamsi, K.S. (2016). Physiochemical and sensory properties of ice-cream sweetened with date syrup. MOJ Food Processing & Technology, 2(3), 91-95. https://doi.org/10.15406/mojfpt.2016.02.00038; Data deposited in or computed by PubChem. Retrieved from https://pub-chem.ncbi.nlm.nih.gov Accessed June 25, 2021; Cuong, N.P., Lee, W.-H., Oh, I.-N., Thuy N. M., Kim D.-G., Park, J.-T. et al. (2016). Continuous production of pure maltodextrin from cyclodextrin using immobilized Pyrococcus furiosus thermostable amylase. Process Biochemistry, 51(2), 282-287. https://doi.org/10.1016/j.procbio.2015.11.022; Svatos, M., Maitah, M., Belova, A. (2013). World sugar market-basic development trends and tendencies. Agris on-line Papers in Economics and Informatics, 5(2), 73-88. http://doi.org/10.22004/ag.econ.152692; Paulino, B. N., Molina, G., Pastore, G.M., Bicas, J.L. (2021). Current perspectives in the biotechnological production of sweetening syrups and polyols. Current Opinion in Food Science, 41, 36-43. https://doi.org/10.1016/j.cofs.2021.02.004; Tian, K., Wang, J., Zhang, Z., Cheng, L., Jin, P., Singh, S. et al. (2019). Enzymatic preparation of fructooligosaccharides-rich burdock syrup with enhanced antioxidative properties. Electronic Journal of Biotechnology, 40, 71-77. https://doi.org/10.1016/j.ejbt.2019.04.009; White, J. S., Hobbs, L. J., Fernandez, S. (2015). Fructose content and composition of commercial HFCS-sweetened carbonated beverages. International Journal of Obesity, 39(1), 176-182. https://doi.org/10.1038/ijo.2014.73; Willems, J. L., Low, N.H. (2012). Major carbohydrate, polyol, and oligosaccharide profiles of agave syrup. Application of this data to authenticity analysis. Journal of Agricultural and Food Chemistry, 60(35), 8745-8754. https://doi.org/10.1021/jf3027342; Chu, Y.D., Shiau, L.D., Berglund, K.A. (1989). Effects of impurities on crystal growth in fructose crystallization. Journal of Crystal Growth, 97(3-4), 689-696. https://doi.org/10.1016/0022-0248(89)90572-1; Huang L., Li C., Li B., Liu M., Lian M., Yang S. (2020). Studies on qualitative and quantitative detection of trehalose purity by terahertz spectroscopy. Food Science and Nutrition, 8(4), 1828-1836. https://doi.org/10.1002/fsn3.1458; Roytio, H., Ouwehand, A.C. (2014). The fermentation of polydextrose in the large intestine and its beneficial effects. Beneficial Microbes, 5(3), 305-313. https://doi.org/10.3920/BM2013.0065; Шубина, О.Г. (2005). Полидекстроза-многофункциональный углевод для создания низкокалорийных и обогащенных продуктов. Пищевая промышленность, 5, 28-31.; Craig, S. A. S., Holden, J. F., Troup, J. P., Auerbach, M. H., Frier, H. I (1998). Polydextrose as soluble fiber: Physiological and analytical aspects. Cereal Foods World, 43(5), 370-376.; Raninen, K., Lappi, J., Mykkanen, H., Poutanen, K. (2011). Dietary fiber type reflects physiological functionality: comparison of grain fiber, inulin, and polydextrose. Nutrition Reviews, 69(1), 9-21. https://doi.org/10.1111/j.1753-4887.2010.00358.x; Flamm, G., Glinsmann, W., Kritchevsky, D., Prosky, L., Roberfroid, M. (2001). Inulin and oligofructose as dietary fiber: A review of the evidence. Critical Reviews in Food Science and Nutrition, 41(5), 353-362. https://doi.org/10.1080/20014091091841; Nezzal, A., Aerts, L., Verspaille, M., Henderickx, G., Redl, A. (2009). Polymorphism of sorbitol. Journal of Crystal Growth, 311(15), 3863-3870. https://doi.org/10.1016/j.jcrysgro.2009.06.003; Hidaka, H., Yamazaki, M., Yabe, M., Kakiuchi, H., Ona, E. P., Kojima, Y. et al. (2004). New PCMs prepared from erythritol-polyalcohols mixtures for latent heat storage between 80 and 100 °C. Journal of Chemical Engineering of Japan, 37(9), 1155-1162. https://doi.org/10.1252/jcej.37.1155; https://www.fsjour.com/jour/article/view/120
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5Academic Journal
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6Academic Journal
Authors: Короткий, И., Барсукова, Л., Валиахмедов, Т.
Subject Terms: КРИСТАЛЛИЗАЦИЯ, КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА, ЖЕЛЕЙНЫЕ НАПОЛНИТЕЛИ
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7Academic Journal
Authors: ВЕРЖУК В.Г., КАЛАЦЕВИЧ Н.Н.
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8Academic Journal
Subject Terms: ПЛОДОВЫЕ СОКИ, КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА, КОЛИЧЕСТВО ВЫМОРОЖЕННОЙ ВЛАГИ
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9Academic Journal
Source: Вестник Астраханского государственного технического университета. Серия: Рыбное хозяйство.
Subject Terms: 0106 biological sciences, ТРЕПАНГ,КРИООБРАБОТКА,КРИВЫЕ ЗАМОРАЖИВАНИЯ,КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА,ВЫМОРОЖЕННАЯ ВОДА,TREPANG,CRYOTREATING,FREEZING CURVES,FREEZING POINT DEPRESSION TEMPERATURE,CHILLED WATER, 01 natural sciences
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10Academic Journal
Authors: Короткий, Игорь, Короткая, Елена, Федоров, Дмитрий
Subject Terms: КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА,СВИНАЯ КРОВЬ,ЭВТЕКТИЧЕСКАЯ ТЕМПЕРАТУРА,ЗАМОРАЖИВАНИЕ,АКТИВНОСТЬ ВОДЫ
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11Academic Journal
Authors: Баранов, И., Палешко, В.
Subject Terms: КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА, УДЕЛЬНАЯ ЭНТАЛЬПИЯ, УДЕЛЬНАЯ ТЕПЛОЕМКОСТЬ, БИНАРНЫЙ РАСТВОР, ВЫМОРАЖИВАНИЕ, ЗАМОРАЖИВАНИЕ, ЗАКОН РАУЛЯ, RAUL’S LAW
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12Academic Journal
Authors: Калацевич, Н., Мурашев, С., Вержук, В.
Subject Terms: ПЛОДОВЫЕ И ЯГОДНЫЕ КУЛЬТУРЫ, ХОЛОДИЛЬНОЕ ХРАНЕНИЕ, ЕСТЕСТВЕННАЯ УБЫЛЬ МАССЫ, ПРОГНОЗИРОВАНИЕ, КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА, АКТИВНОСТЬ ВОДЫ
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13Academic Journal
Authors: Федоров, Дмитрий, Комарова, Наталья, Архипова, Людмила
Subject Terms: КРОВЬ, ЗАМОРАЖИВАНИЕ, ТЕМПЕРАТУРНЫЕ КРИВЫЕ, КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА, МАТЕМАТИЧЕСКОЕ МОДЕЛИРОВАНИЕ
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14Academic Journal
Authors: Остроумов, Лев, Буянов, Олег, Короткий, Игорь
Subject Terms: ЗАМОРАЖИВАНИЕ, КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА, СКОРОМОРОЗИЛЬНЫЙ АППАРАТ, ФЛЮИДИЗАЦИЯ, СКОРОСТЬ ЗАМОРАЖИВАНИЯ
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15Academic Journal
Subject Terms: КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА, ВАКУУМ-СУБЛИМАЦИОННАЯ СУШКА
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16Academic Journal
Authors: Горбунов, Константин Александрович
Subject Terms: процесс охлаждения, теплофизические процессы, регулирование температуры, холодильная технология, охлаждение, отогрев, криоскопическая температура
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Relation: Горбунов К. А. Способ учета начальной температуры объекта органического происхождения при замораживании / К. А. Горбунов // Вестник Нац. техн. ун-та "ХПИ" : сб. науч. тр. Темат. вып. : Радиофизика и ионосфера. – Харьков : НТУ "ХПИ". – 2003. – № 7, т. 4. – С. 19-22.; http://repository.kpi.kharkov.ua/handle/KhPI-Press/2534
Availability: http://repository.kpi.kharkov.ua/handle/KhPI-Press/2534
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17Academic Journal
Source: Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств».
Subject Terms: 0301 basic medicine, 0303 health sciences, 03 medical and health sciences, КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА,CRIOSCOPIC TEMPERATURE,ПЛОДОВЫЕ КУЛЬТУРЫ,FRUIT,COLD STORAGE,PREDICTION OF COLD STORAGE,ПРОГНОЗИРОВАНИЕ ХОЛОДИЛЬНОГО ХРАНЕНИЯ, 7. Clean energy
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18Academic Journal
Source: Вестник Красноярского государственного аграрного университета.
Subject Terms: 0106 biological sciences, КРИСТАЛЛИЗАЦИЯ, КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА, ЖЕЛЕЙНЫЕ НАПОЛНИТЕЛИ, 01 natural sciences, 0104 chemical sciences
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19Academic Journal
Source: Технологии пищевой и перерабатывающей промышленности АПК – продукты здорового питания.
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20Academic Journal
Source: Техника и технология пищевых производств.
Subject Terms: КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА,СВИНАЯ КРОВЬ,ЭВТЕКТИЧЕСКАЯ ТЕМПЕРАТУРА,ЗАМОРАЖИВАНИЕ,АКТИВНОСТЬ ВОДЫ
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