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Vol. 6 (2003 year), No. 1

Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B.
Production of quality canned food from the frozen fish liver

The results of experiments on quality improving of canned food from the frozen fish liver (predominantly cod) have been considered. It has been established that the quality can be improved in case of applying the microwave processing (before freezing or before packing), and also when using some combination of components at stowage of the frozen liver. It has been proved that the acid number of excreted oil is connected with the quality of canned food.

(in Russian, стр.4, fig. 1, tables. 1, ref 2, MS Word 95, MS Word 95 18 Kb)

Vol. 10 (2007 year), No. 4

Kuchina Yu.A., Shoshina E.V., Dubrovin S.Yu., Putintsev N.M., Konovalova I.N., Vasilevsky P.B.
The electrochemical method of enzymatic protein hydrolysates' production out of hydrobionts used for microbiological nutrient media

The paper considers the kinetics of alkaline hydrolysis of N-acetylglucosamine and D-glucosamine depending on temperature and reagents' concentration. The mathematical model of hydrolysis has been proposed, velocity constants and the energy of reaction activation have been calculated.

(in Russian, стр.5, fig. 1, tables. 4, ref 8, Adobe PDF, Adobe PDF 0 Kb)