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Tamara Santana, Jorge Moreno, Guillermo Petzold, Roberto Santana and Guido Sáez-Trautmann
Centrifugation is a technique applied to assist in the freeze concentration of fruit juices and solutions. The aim of this work was to study the influence of the time?temperature parameters on the centrifugation process as a technique applied to assist i...
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Anna Michalska-Ciechanowska, Joanna Majerska, Jessica Brzezowska, Aneta Wojdylo and Adam Figiel
Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reas...
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Sagdat Mederbekovna Tazhibayeva,Bakyt Baimuratovna Tyussyupova,Inabat Kuanyshevna Khamitova,Zhexenbek Toktarbay,Kuanyshbek Bituovich Musabekov,Gulnur Tleuhanovna Daribayeva
Pág. 31 - 38
In the production of natural fruit juices, the uniform distribution of fruit pulp particles in the volume is of great importance, which determines the aggregate stability of the system. To maintain the aggregate stability of fruit juices, stabilizers are...
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Eszter Nemeskéri, András Neményi, András Bocs, Zoltán Pék and Lajos Helyes
Measurement of physiological traits can be used to monitor plant water status, for irrigation scheduling or to predict the expected yield in open-field production of vegetables. This study evaluates the changes in stomatal conductance, chlorophyll fluore...
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Oleg Burdo,Igor Bezbakh,Nikolay Kepin,Aleksandr Zykov,Igor Yarovyi,Aleksander Gavrilov,Valentyna Bandura,Igor Mazurenko
Pág. 24 - 32
The paper reports results of investigating innovative equipment for the integrated processing of food raw materials, which would make it possible to implement the local energy influence directly on the particles of a dispersed material, the near-boundary...
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