Scientific principles of the formation of the quality of fruit and vegetable produce grown using resource-saving technologies

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1. Development of a technology for molded vegetable-cereal culinary products for school-age children

   Yakovleva, Tatyana Viktorovna · 2009 · Candidate of Sciences · Kuban State Technological University

   • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture
   • 05.18.15 Technology and commodity science of functional and specialized foods and public catering
2. Consumer properties of ham products made from meat with PSE and DFD characteristics

   Yablokov, Dmitriy Igorevich · 2006 · Candidate of Sciences

   • 05.18.15 Technology and commodity science of functional and specialized foods and public catering
3. Formation of consumer properties and study of the quality of curd products of increased nutritional value produced with the use of biologically active additives

   Etuev, Timur Mukhazhirovich · 2006 · Candidate of Sciences

   • 05.18.15 Technology and commodity science of functional and specialized foods and public catering
4. Development of a technology and evaluation of the consumer properties of a biologically active supplement based on pumpkin pomace

   Shchipanova, Anna Aleksandrovna · 2006 · Candidate of Sciences

   • 05.18.15 Technology and commodity science of functional and specialized foods and public catering
5. Evaluation of the consumer properties of rapeseed oil phospholipids and development of recommendations for their use in the production of margarine products

   Khirallah Yasr Mohammed Zafer · 2005 · Candidate of Sciences

   • 05.18.06 Technology of fats, essential oils and perfume-cosmetic products
   • 05.18.15 Technology and commodity science of functional and specialized foods and public catering

All works in this specialty