Consulting and Training Center - KEY 1

1. ANALYSES OF STATE CONTROL AND SUPERVISION OF FOOD SAFETY IN RUSSIA
2. CHANGES IN LIPASE ACTIVITY DURING GERMINATION OF OIL SEEDS
3. CHANGES IN THE CARBOHYDRATE-AMYLASE COMPLEX GERMINATION OF CEREAL CROPS
4. CHANGES IN THE PROTEIN-PROTEASE COMPLEX OF GERMINATED GRAINS OF LEGUMINOUS CROPS
5. Concentration of cottage cheese whey permeate by nanofiltration
6. DETERMINATION OF 3-MCPD AND GLYCIDYL ESTERS IN VEGETABLE OILS
7. FEATURES OF BIOLOGICALLY ACTIVE SUBSTANCES OF WALNUT SHELL
8. INVESTIGATION OF FACTORS INFLUENCING THE PROCESS OF EXTRACTING ANTIOXIDANT SUBSTANCES FROM WALNUT SHELLS
9. INVESTIGATION OF QUALITATIVE INDICATORS OF A FUNCTIONAL CREAMY VEGETABLE SPREAD DURING STORAGE
10. INVESTIGATION OF THE INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN THE PRODUCTION OF GLUTEN-FREE PASTA
11. STUDY OF THE FATTY ACID COMPOSITION OF LINSEED OIL FOR THE PRODUCTION OF FAT COMPOSITIONS
12. STUDY OF THE INFLUENCE OF STARCH ON THE QUALITY INDICATORS OF GLUTEN-FREE PASTA
13. THE ROLE OF DRINKING WATER IN THE HUMAN DIET AND THE QUALITY OF BOTTLED DRINKING WATER
14. Ultrafiltration of cottage cheese whey for cleaning of nitrogenous substances
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