Beer and beverages №4/2022
TOPIC OF THE ISSUE: INNOVATIVE RAW - THE BASE OF QUALITATIVE BEVERAGES
Lazareva I.V.The New Plant Sorbent's Regeneration Process Investigation for Brewing Needs
P. 4-7 | DOI: 10.52653/PIN.2022.04.04.004 Key words Abstract |
References 1. Nastasovic A., Markovic B., Surucic L., Onjia A. Methacrylate-based polymeric sorbents for recovery of metals from aqueous solutions. Metals. 2022;12:814. https://doi.org/10.3390/met12050814. 2. Dinari M, Atabaki F, Pahnavar Z, Soltani R. Adsorptive removal properties of bivalent cadmium from aqueous solution using porous poly (N-2-methyl-4-nitrophenyl maleimide-maleic anhydride-methyl methacrylate) terpolymers. Journal of environmental chemical engineering. 2020;8(6):104560. https://doi.org/10.1016/j.jece.2020.104560. 3. Cifci C, Durmaz O. Removal of heavy metal ions from aqueous solutions by poly (methyl m ethacrylate-co-ethyl acrylate) and poly (methyl methacrylate-co-buthyl m ethacrylate) membranes. Desalination and Water Treatment. 2011;28(1-3):255-259. https://doi.org/10.5004/dwt.2011.2174. 4. GOST 12787-2021. Brewing products. Methods for determining the volume fraction of ethyl alcohol, the mass fraction of the actual extract and the calculation of the extractivity of the initial wort. Moscow: Standartinform, 2020. 32 p. 5. GOST 12788-87. Beer. Method for determining acidity. Moscow: Standartinform, 1987. 5 p. 6. GOST 12789-87. Beer. Method for determining color. Moscow: Standartinform, 2011. 10 p. 7. Ma S, Kim C, Nelson AP, Griffin LE, Peck GM, O'Keefe SF, [et al.]. Comparison of common analytical methods for the quantification of total polyphenols and flavanols in fruit juices and ciders. Journal of food science. 2019;84(8):2147-2158. https://doi.org/10.1111/1750-3841.14713. 8. Wannenmacher J, Gastl M, Becker T. Phenolic substances in beer: Structural diversity, reactive potential and relevance for brewing process and beer quality. Comprehensive reviews in food science and food technology. 2018;17 (4):953-988. https://doi.org/10.1111/1541-4337.12352. 9. Mal'tsev P. M., Velikaya E.I., Zazirnaya M.V., Kolotusha P. V. Khimiko-tekhnologicheskii kontrol' proizvodstva soloda i piva [Chemical-technological control of malt and beer production], Moscow: Pishchevaya promyshlennost', 1976. 447 p. (In Russ.) 10. GOST 32912-2014. Hop products. General specifications. Moscow: Standartinform, 2014. 18 p. 11. Zhvirblyanskaya AYu. Mikrobiologicheskii kontrol' proizvodstva piva i bezalkogol'nykh napitkov [Microbiological control of the production of beer and soft drinks]. Ìoscow: Pishchevaya promyshlennost', 1970. 158 p. (In Russ.) 12. Santos D, Das Grasas Korn M, Guida M, Santos G, Lemos V, Teixeira L. Determination of copper, iron, lead and zinc in gasoline by sequential multi-element flame atomic absorption spectrometry after solid phase extraction. Journal of the Brazilian chemical society. 2011;22(3):552-557. hpps://doi.org/10.1590/S0103-50532011000300020. 13. Wang H, Liu R, Liu Y, Meng Y, Liu Y, Zhai H, [et al.]. Investigation on adsorption mechanism of peptides with surface-modified super-macroporous resins. Langmuir. 2019;35(13):4471-4480. https://doi.org/10.1021/acs.langmuir.8b03997. 14. Dong ZB, Liang Y-R, Fan F-Y, Ye J-H, Zheng X-Q, Lu J. Adsorption behavior of the catechins and caffeine onto polyvinylpolypyrrolidone. Journal of agricultural and food chemistry. 2011;59(8):3441-4320. https://doi.org/10.1021/jf200089m. |
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Authors Lazareva Irina V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0002-9167-7441 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
Kiselev I.V., Ermolaeva G.A., Lodygin A.D.Study of the Mashing Mode Effect on Indicators of Wort Obtained with the Use of Chicory
P. 8-11 | DOI: 10.52653/PIN.2022.04.04.008 Key words Abstract |
References 1. Ermolaeva GA, Ermolaev SV. Modern technologies of beer and beer drinks in small enterprises. Part 1. Beer and beverages. 2022; (1):15-21. https://doi.org/10.52653/PIN.2022.01.01.009. (In Russ.) 2. Ermolaeva GA, Ermolaev SV. Modern technologies of beer and beer drinks in small enterprises. Part 2. Beer and beverages. 2022; (2):21-23. https://doi.org/10.52653/PIN.2022.02.02.002. (In Russ.) 3. Burak LCh, Zavaley AP. Elderberry (Sambucus Nigra L.) beer with antioxidant properties. Food processing: techniques and technology. 2022; (1):168-177. https://doi.org/10.21603/2074-9414-2022-1-168-177. (In Russ.) 4. Paken P (ed). Funkcional'nye napitki i napitki special"nogo naznachenija [Functional drinks and special purpose drinks]. Saint-Petersburg: Professiya, 2010. 496 p. (In Russ.) 5. Kosminskiy GI, Tsareva NG, Guntsova YuG. Beer based on chicory extract. Beer and beverages. 2007; (5):15-17. (In Russ.) |
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Authors Kiselev Igor V., This email address is being protected from spambots. You need JavaScript enabled to view it. LLC "COMPANY AZANTA", 12, Kulakov Avenue, Stavropol, 355035, Russia Ermolaeva Galina A., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0002-7679-6004 LLC "BAS", 5A, 1, office 611, Novodmitrovskaya Str., Moscow, 127015, Russia Lodygin Aleksei D., Doctor of Technical Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0002-7679-6004 North Caucasus Federal University, 2, Kulakov Avenue, Stavropol, 355017, Russia |
Egorova O.S., Rozina L.I.Evaluation of the Characteristic Features of Ciders Obtained Using Sugar-containing Raw Materials of a New Generation
P. 12-16 | DOI: 10.52653/PIN.2022.04.04.003 Key words Abstract |
References 1. Chernyavskaya LM, Mokanyuk YuA, Kukhar VI, Chernyavskii AV. Soderzhanie zol'nykh elementov v belom sakhare, metody ikh kontrolya i snizheniya [The content of ash elements in white sugar, methods of their control and reduction]. Sakhar. 2017; (11):40-47. (In Russ.) 2. Andryevskaya DV, Zakharov MA, Ulyanova EV, Trofimchenko VA. The influence investigation of sugar-containing raw materials on the rest (aging) process of alcoholic beverages blends. Beer and beverages. 2021; (1):16-20. (In Russ.). https://doi.org/10.24412/2072-9650-2021-1-0004. 3. Proninà VA. Study of the quality of sugar as raw materials for the confectionery industry. Proceedings of the Southwest state university. Series: engineering and technologies. 2012; (2-1):237-240. (In Russ.) 4. Shvetsova AV, Pishchikov GB. The development of caramel without sugar and evaluation of its quality. Bulletin of the south Ural state university. Series: food and biotechnology. 2016;4 (3):64-70. (In Russ.). https://doi.org/10.14529/food160308. 5. Kuzmina EI, Egorova OS, Akbulatova DR, Sviridov DA, Ganin MYu, Shilkin AA. New types of sugar-containing raw materials for food production. Food systems. 2022;5(2):145-156. (In Russ.). https://doi.org/10.21323/2618-9771-2022-5-2-145-156. 6. Helstad S. Chapter 20 - Corn Sweeteners. In book: Corn (Third Edition). Chemistry and Technology. Woodhead Publishing and AACC International Press, 2019. Pp. 551-591. https://doi.org/10.1016/B978-0-12-811971-6.00020-6. 7. Singh I, Langyan S, Yadava P. Sweet corn and corn-based sweeteners. Sugar Tech. 2014;16 (2):144-149. https://doi.org/10.1007/s12355-014-0305-6. 8. Khorshidian N, Shadnoush M, Khajavi MZ, Sohrabvandi S, Yousefi M, Mortazavian AM. Fructose and high fructose corn syrup: are they a two-edged sword? International Journal of Food Sciences and Nutrition. 2021;72 (5):592-614. https://doi.org/10.1080/09637486.2020.1862068. 9. Shobanova TV, Tvorogova AA. The effect of replacing sucrose with glucose-fruit syrup on the quality indicators of plombi?res ice-cream. Food processing: techniques and technology. 2021;51 (3):604-614. (In Russ.). https://doi.org/10.21603/2074-9414-2021-3-604-614. 10. Mamedov ER, Barakova NV. Addition of starch-derived sweeteners to a liqueur blend. Processes and food production equipment. 2020; (2(44)): 41-48. (In Russ.). https://doi.org/10.17586/2310-1164-2020-10-2-41-48. 11. Zargaraan A, Kamaliroosta L, Yaghoubi AS, Mirmoghtadaie L. Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review. Nutrition and Food Sciences Research. 2016;3(4):3-11. https://doi.org/10.18869/acadpub.nfsr.3.4.3. 12. Ershadi A, Azizi MH, Najafian L. Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties. Food Science & Nutrition. 2021;9(10):5344-5351. https://doi.org/10.1002/fsn3.2452. |
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Authors Egorova Olesya S., This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0003-0463-605X; Rozina Larisa I., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0002-8290-7292 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow, 119021, Russia |
TECHNOLOGY
Mikhailova I.Yu.Modeling the Technology of Genoidentification of Plant Raw Materials for Brewing from Mixed Multi-species Crops
P. 17-21 | DOI: 10.52653/PIN.2022.04.04.007 Key words Abstract |
References 1. Oganesyants L, Vafin R, Galstyan A, Ryabova A, Khurshudyan S, Semipyatniy V. DNA authentication of brewery products: basic principles and methodological approaches. Foods and Raw materials. 2019;7(2):364-374. https://doi.org/10.21603/2308-4057-2019-2-364-374. 2. Nakamura S, Tsushima R, Ohtsubo K. A novel method for the preparation of template DNA for PCR from beer to detect materials and to develop DNA markers to evaluate the quality of beer. Bioscience, Biotechnology, and Biochemistry. 2013;77(4):820-831. https://doi.org/10.1271/bbb.120969. 3. Lazareva EG, Gilmanov KhKh, Bigaeva AV, Tuylkin SV, Vafin RR. Potential for the application of DNA technologies in the brewing industry. Food systems. 2021;4(1):19-25. https://doi.org/10.21323/2618-9771-2021-4-1-19-25. (In Russ.) 4. Oganesyants LA, Khurshudyan SA, Galstyan AG. Food quality monitoring as the basic strategic element. Production Quality Control. 2018; (4):56-59. (In Russ.) 5. Anderson HE, Santos IC, Hildenbrand ZL, Schug KA. A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Analytica Chimica Acta. 2019;1085:1-20. https://doi.org/10.1016/j.aca.2019.07.061. 6. da Costa NL, da Costa MS, Barbosa R. A Review on the application of chemometrics and machine learning algorithms to evaluate beer authentication. Food Analytical Methods. 2021;14:136-155. https://doi.org/10.1007/s12161-020-01864-7. 7. Rani H, Bhardwaj RD. Quality attributes for barley malt: "The backbone of beer". Journal of Food Science. 2021;86(8):3322-3340. https://doi.org/10.1111/1750-3841.15858. 8. Tyan A, Bayazitova MM. Selection of the mashing mode in the preparation of beer wort by using the wheat malt. News of the National Academy of Sciences of the Republic of Kazakhstan. Series Chemistry and Technology. 2021;3(447):94-98. https://doi.org/10.32014/2021.2518-1491.57. 9. Dabija A, Ciocan ME, Chetrariu A, Codina GG. Maize and sorghum as raw materials for brewing, a review. Applied Sciences. 2021;11(7):3139. https://doi.org/10.3390/app11073139. 10. Zdaniewicz M, Pater A, Knapik A, Dulinski R. The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality. Journal of Cereal Science. 2021;101:103301. https://doi.org/10.1016/j.jcs.2021.103301. 11. Dulinski R, Zdaniewicz M, Pater A, Zyla K. Impact of two commercial enzymes on the release of inositols, fermentable sugars, and peptides in the technology of buckwheat beer. Journal of the American Society of Brewing Chemists. 2019;77(2):119-125. https://doi.org/10.1080/03610470.2019.1589910. 12. Vafin RR, Mikhailova IY, Semipyatny VK, Kharlamova LN, Gilmanov KK, Tuylkin SV. Modeling of DNA technology of species Identificaiton of plant raw materials for brewing. Food Processing Industry. 2021;12:78-81. https://doi.org/10.52653/PPI.2021.12.12.015. |
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Authors Mikhailova Irina Yu., This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0002-9180-1043 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow, 119021, Russia |
QUALITY CONTROL
Trofimchenko V.A.Forecasting the Resistance of Fruit Brandy Based on an Assessment of Their Physico-chemical Composition
P. 22-26 | DOI: 10.52653/PIN.2022.04.04.002 Key words Abstract |
References 1. Oganesyants LA, Reitblat BB, Peschanskaya VA, Dubinina EV. Scientific aspects of ardent spirits production from fruit raw materials. Vinodelie i vinogradarstvo. 2012; (1):18-19. (In Russ.) 2. Oganesyants LA, Peschanskaya VA, Dubinina EV, Trofimchenko VA. Assessment of technological properties of rowan for production of alcoholic beverages. Storage and processing of farm products. 2016; (9):19-22. (In Russ.) 3. Oganesyants LA, Peschanskaya VA, Dubinina EV, Nebezhev ÑV. Development of tangerine fruits distillate technology. Aktual'nye voprosy industrii napitkov. 2019; (3):156-161. (In Russ.). https://doi.org/10.21323/978-5-6043128-4-1-2019-3-156-161. 4. Dubinina EV, Sevostyanova EM, Krikunova LN, Obodeeva ON. Influence of mineral composition of softwater water for qualitative indicators of alcoholic drinks from vegetable raw materials. Polzunovskiy vestnik. 2021; (1):11-15. (In Russ.). https://doi.org/10.25712/ASTU. 2072-8921.2021.01.002. 5. Andryevskaya DV. Interrelation of technological parameters of processing of fruit raw materials and durability of alcoholic beverages. Beer and beverages. 2022; (2):30-33. (In Russ.). https://doi.org/10.52653/PIN.2022.02.02.006. 6. Puskas V, Miljic U, Vasic V, Jokic A, Manovic M. Influence of cold stabilization and chill membrane filtration on volatile compounds of apricot brandy. Food and Bioproducts Processing. 2013;91 (4):348-351. http://dx.doi.org/10.1016/j.fbp.2012.12.005. 7. Miljic UD, Puskas VS, Vucurovic VM, Razmovski RN. The application of sheet filters in treatment of fruit brandy after cold stabilization. Acta Periodica Technologica. 2013; (44):87-94. https://doi.org/10.2298/APT1344087M. 8. Dubinina EV, Krikunova LN, Tomgorova SM, Nebezhev KV. Comparative evaluation of methods for stabilizing alcoholic beverages based on cornel distillate. Beer and beverages. 2021; (4):14-17. (In Russ.). https://doi.org/10.52653/PIN.2021.4.4.002. 9. Trofimchenko VA, Sevost'yanova EM, Osipova VP, Presnyakova OP. The criteria for evaluation of prepared water in the production of fruit brandies. Beer and beverages. 2019; (4):10-14. (In Russ.). https://doi.org/10.24411/2072-9650-2019-10011. 10. Sevostyanova EM, Osipova VP, Khorosheva EV, Remneva GA. Effect of process water on the organoleptic characteristics of strong drinks. Beer and beverages. 2017; (3):40-43. (In Russ.) |
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Authors Trofimchenko Vladimir A., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0001-8856-9768 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
Sevostyanova E.M. On the Issue of the Classification of Natural Mineral Waters
P. 27-31 | DOI: 10.52653/PIN.2022.04.04.006 Key words Abstract |
References 1. Postanovlenie Soveta Federatsii Federal'nogo Sobraniya Rossiiskoi Federatsii ot 23.10.2019 ¹468-SF "O natsional'noi sisteme zashchity prav potrebitelei" [Decree of the Council of Federation of the Federal Assembly of the Russian Federation of October 23, 2019 No. 468-SF "On the national system of consumer protection"]. [Internet]. [cited 2022 October 31]. URL: https://docs.cntd.ru/document/563577901? ysclid=lb6lw3mu7841987353. (In Russ.) 2. Ivanov VV, Nevraev GA. Klasifikatciya podzemnih mineralnih vod [Classification of underground mineral waters]. Moscow: Nedra, 1964. 167 p. (In Russ.) 3. Ivanov VV. Osnovniye kriterii otscenki himicheskogo sostava mineralnih vod [The main criteria for assessing the chemical composition of mineral waters]. Moscow: Tsentrsovetkurort, 1982. 93 p. (In Russ.) 4. Zaitsev IK, Tolstikhin NI. Zakonomernosti rasprostraneniya i formirovaniya mineralnih (promishlenih i lechebnih) podzemnih vod na teritorii SSSR [Patterns of distribution and formation of mineral (industrial and medical) underground waters on the territory of the USSR]. Moscow: Nedra, 1972. 280 p. (In Russ.) 5. Posokhov EV, Tolstikhin NI. Mineralniye vodyi (lechebniye, promishleniye, energeticheskiye) [Mineral waters (medical, industrial, energy)]. Leningrad: Nedra, 1977. 240 p. (In Russ.) 6. Klasifikatciya mineralnih vod i lechebnih gryazey dlya tseley ih sertifikatcii, metodicheskiye ukazaniya ¹2000/34 RNC vosstanovitalnoy medicine i kurortologii Minzdrava Rossii [Classification of mineral waters and therapeutic muds for the purposes of their certification, guidelines no. 2000/34 of the Russian Scientific Center for Restorative Medicine and Balneology of the Ministry of Health of Russia]. Moscow: Tipografiya Ministerstva zdravookhraneniya Rossiiskoi Federatsii, 2000. 75 p. (In Russ.) 7. Arutyunyan BN. Unified classification, integral assessment and identification of natural mineral waters. Resort medicine. 2015; (2):45-46. (In Russ.) 8. Pavlova AV, Krylova OV, Vasnetsova OA. Classification of mineral waters. Farmatsiya. 2018;67(1):8-13. https://doi.org/10.29296/25419218-2018-01-02. (In Russ.) 9. Vasiltseva ON, Kornilov NI, Kornilova EN. Klasifikatciya prirodnih mineralnih vod hloridno-gidrokarbonatnogo nipa (matematicheskaya model i printcipi formirovaniya sostava i svoystv) [Classification of natural mineral waters of chloride-hydrocarbonate type (mathematical model and principles of formation of composition and properties)]. Stavropol: AGRUS, 2009. 125 p. (In Russ.) 10. Belov GV, Kasymbekov ZhO. Î klasifikatcii i balneologicheskih tipah butilirovanih mineralnih vod [On the classification and balneological types of bottled mineral waters]. Buleten Fizioterapii I Balneologii. 2017;23(4):73-77. (In Russ.) 11. TR EAEU 044/2017. Technical Regulations of the Eurasian Economic Union "On the safety of packaged drinking water, including natural mineral water" [Internet]. [cited 2022 October 31]. URL: https://docs.cntd.ru/document/456090353. (In Russ.) 12. GOST R 54316-2020. Natural mineral drinking waters. General technical conditions. Moscow: Standartinform, 2020. 49 p. (In Russ.) 13. Klasifikatciya prirodnih lechebnih resursov [Classification of natural healing resources]. [Internet]. [cited 2022 October 31]. URL: https://docs.cntd.ru/document/608783173?ysclid=lb6m5wdpn7615132128. (In Russ.) 14. Normi i pravila polzovaniya prirodnimi lechebnimi resursami, lechebno-ozdorovitelnimi mestnostiyami i kurortami [Norms and rules for the use of natural healing resources, health-improving areas and resorts] [Internet]. [cited 2022 October 31]. URL: https://www.garant.ru/products/ipo/prime/doc/402937446/?ysclid=lb6nvf22mc691275037. (In Russ.) |
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Authors Sevostyanova Elena M., Candidate of Biological Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0001-8307-8329 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
RAW and OTHER MATERIALS
Terentiev S.E., Moskaleva M.V., Titenok A.A.The Effect of Fertilizer Doses on the Quality of Malting Barley Grain
P. 32-34 | DOI: 10.52653/PIN.2022.04.04.009 Key words Abstract |
References 1. Vil'dflush IR, Pirogovskaya GV, Glatankova IV, Mishura OI. Effektivnost' novykh form kompleksnykh udobrenii pri vozdelyvanii pivovarennogo. [The effectiveness of new forms of complex fertilizers in the cultivation of brewing]. Bulletin of the Belarusian State Agricultural Academy. 2014; (3):48-51. (In Russ.) 2. Dospekhov BA. Metodika polevogo opyta (s osnovami statisticheskoi obrabotki rezul'tatov issledovanii). [Methodology of field experience (with the basics of statistical processing of research results)]. Moscow: Al'yans, 2011. 350 p. (In Russ.) 3. Novikov NN, Myakin'kov AG, Sychev RV. Formirovanie pivovarennykh svoistv zerna yachmenya sorta mikhailovskii v zavisimosti ot urovnya azotnogo pitaniya pri vyrashchivanii na dernovo-podzolistoi srednesuglinistoi pochve. [Formation of brewing properties of Mikhailovsky barley grain depending on the level of nitrogen nutrition when grown on sod-podzolic medium loamy soil]. Izvestiya Timiryazevskoj sel'skohozyajstvennoj akademii. 2009; (3):124-129. (In Russ.) 4. Sukov AA, Chukhina OV, Tokareva NV, Naliukhin AN. Osobennosti sistemy udobreniya sel'skokhozyaistvennykh kul'tur na evropeiskom severe Rossii: uchebnoe posobie. [Features of the crop fertilization system in the European North of Russia: study guide]. Vologda: VGMHA im. N. V. Vereshchagina, 2018. 207 p. (In Russ.) 5. Trots NM, Gabibov MA, Vinogradov DV. Agrokhimiya: uchebnoe posobie. [Agrochemistry: a textbook]. Kinel: IBTs SamGAU, 2021. 165 p. (In Russ.) |
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Authors Terentiev Sergey E., Candidate of Agricultural Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0002-8546-7253; Moskaleva Marina V., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Titenok Anna A., This email address is being protected from spambots. You need JavaScript enabled to view it. Smolensk State Agricultural Academy, 10/2, Bolshaya Sovetskaya Str., Smolensk, 214000, Russia |
Gribkova I.N.On the Issue of New Plant Sorbent Using in Brewing
P. 35-39 | DOI: 10.52653/PIN.2022.04.04.001 Key words Abstract |
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Authors Gribkova Irina N., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , 0000-0002-4373-5387 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
Sinel'nikova M. Yu., Matveeva D.Yu.Identification Indicators of Beverages from Vegetable Raw Materials
P. 40-43 | DOI: 10.52653/PIN.2022.04.04.005 Key words Abstract |
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Authors Sinel'nikova Marina Yu., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Matveeva Dar'ya Yu., This email address is being protected from spambots. You need JavaScript enabled to view it. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
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