Results 21 to 30 of about 8,739,765 (306)
STUDY OF THE MAIN EXTRUSION PROCESS FACTORS OF GRAIN MIX WITH A PROTEIN FILLING
Алматы технологиялық университетінің хабаршысы, 2021 Study of the basic extrusion process factors of grain mixture with protein filling. It is noted that the pressure, reaching 4 MPa, was calculated in the extruder during extrusion. The rotation speed of the extruder screwis 55 seconds.
U. . Chomanov +4 more
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FEED ADDITIVE FROM WASTE BREWING PRODUCTION WITH PROBIOTIC FOR FATTENING STEERS
Алматы технологиялық университетінің хабаршысы, 2021 The article presents the results of the use of the drug "Synbiotic" for feed additives produced using the waste of the brewing industry and intended for fattening bulls.
M. . Velyamov +8 more
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Features of removal of coloring substances during bleaching vegetable oils
Новые технологии, 2023 In modern conditions of vegetable oil processing, the issues of improving the quality and safety of refined oils remain relevant. It has been noted that the most effective one is complex or complete refining of vegetable oils, which ensures the removal
V. V. Illarionova +4 more
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Новые технологии, 2023 The article investigates the use of non-traditional ingredients and the use of innovative processing methods in the production of preventive products.
E. S. Franchenko +4 more
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The Generation and Control of Harmful Products in Food Processing [PDF]
, 2023 Food processing is an integral part of the modern food industry aimed at improving the quality, taste, and preservation of food products [...
Zhang, Biao +5 more
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CHANGES IN THE QUALITY INDICATORS OF EXTRUDED STARTER COMPOUND FOOD FOR FISH DURING STORAGE
Алматы технологиялық университетінің хабаршысы, 2022 The dynamics of changes in the quality indicators of the starting compound feeds produced by extrusion for walleye, clary catfish and tilapia during their storage for 10 months has been studied.Warehousing was carried out in the spring-summer period, the
Maya Bektursunova +6 more
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CHANGES IN MICROSTRUCTURE OF GRAIN RAW MATERIALS WHILE MAINTAINING DIFFERENT TEMPERATURE
Алматы технологиялық университетінің хабаршысы, 2021 Examined the microstructure of the grain during water immersion at a temperature of 40,50,60°C if the duration time of 0.5 min. Observed that the microstructure of the grain during water immersion 40°C for 0.5 min to happen the swelling of the starch and
U. CH. Chomanov +4 more
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California Food Processing Industry Technology Roadmap [PDF]
, 2004 The California Institute of Food and Agricultural Research (CIFAR) established a Food Industry Advisory Council (FIAC), comprised of industry and technology experts, to lead discussions in order to determine the state of the industry, to prioritize ...
Food Industry Advisory Committee +1 more
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The Global Competitiveness of the U.S. Food-Processing Industry [PDF]
Northeastern Journal of Agricultural and Resource Economics, 1992 Before the 1970s, the U.S. economy was so large relative to the rest of the world that few American economists worried about the international sector and its relation to the U.S. economy. That view has changed dramatically in the past two decades. Total U.S.
Reed, Michael R., Marchant, Mary A.
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Economic Forces Shaping the Food‐Processing Industry [PDF]
American Journal of Agricultural Economics, 1985 From 1950 to the present, per capita food consumption in the United States increased 0.78% per year.' Demand growth has occurred from changes in the level, distribution, and sources of income, the demographic composition of the population, perferences, prices, and foreign trade. Since 1950, real per capita PDI has grown at 2% per year.
John Connor +3 more
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