SECTION 5. BIOTECHNOLOGIES OF STORAGE AND PROCESSING OF HORTICULTURE AND VITICULTURE PRODUCTS, QUALITY MANAGEMENT AND FOOD SAFETY
Globa E.V., Tihonova A.N., Ageeva N.M.
Investigation of the effect of activated carbons obtained from grape pomace on the volatile components of wine distillates
Zhuravlev M.V., Kodesnikova T.A., Podolyanskaya A.A.
Improvement of the technology of preparation of feed water for the diffusion process under the changing quality of processed plant raw materials
Korneva N.Y., Litvinenko O.V.
Development of technology and recipes for gelled desserts based on soybean and berry raw-materials
Lobodina E.V., Al-Nakib E.A., Avakimyan A.O.
New strains of Saccharomyces cerevisiae yeast, isolated on Petit Mansan variety, and their technological characteristics
Semenikhin S.O., Ph.D., Vorobeva O.V., Babakina M.V., Gorodecky V.O.
Study of the quality, safety and nutritional value of the product obtained by the method of biotechnological transformation of beet molasses
Sivochoub G.A., Shmigelskaia N.A.
The study of physico-chemical parameters and composition of the phenolic complex of wine materials from grape varieties Riesling Magarach and Aurora Magarach
Timoshenko E.A., Shmigelskaia N.A.
The study of the physico-chemical parameters of grapes of native varieties Abla aganyn raisin and Alburla
Tyagushcheva А.А., Kupin G.A., Yakovleva T.V.
Study of the influence of processing types on the organoleptic characteristics of zucchini
Shmigelskaia N.A., Sivochoub G.A.
Comparative technological evaluation of introduced Chardonnaut clones in the conditions of the Crimea