North-Caucasus State Technical University
Author list of organization
List of articles written by the authors of the organization
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IMPROVEMENT OF THE MECHANISM OF THE STATE INVESTMENT REGULATION OF APC GRAIN MARKET
DescriptionThe article examines the trends of the theory devel-opment and regulation of the grain market, shows the state of the world grain market and its impact on the regional market, factors of development and investment opportunities regulation of the grain mar-ket
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RAISING EFFICIENCY OF PROTEINS ISO-LATION FROM RECYCLED DAIRY RAW MATERIALS
DescriptionInvestigation results of dairy proteins coprecipitation from skim milk and curd cheese whey are demonstrated. For different ratio of the components in the milk-whey mixture, the authors determined the parameters providing maximal effi-ciency of precipitation and outlined the factors stipu-lating intensity of separation and properties of pro-tein-chitosan complex. Efficiency of whey protein isolation and interaction of chitosan with protein in stable complex are explored
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IMPROVEMENT OF THE MECHANISM OF THE STATE INVESTMENT REGULATION OF APC GRAIN MARKET
DescriptionThe article examines trends of the theory development and regulation of the grain market, shows the state of the world grain market and its impact on the regional market, factors of development and investment opportunities regulation of the grain market
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PROBLEM OF A SYNTACTIC MINIMUM: FORMAL ASPECT
DescriptionSimple English sentence, its syntactic structures and function syntax are reviewed in this article. In addition, the classification of structural schemes is considered
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PROTEIN-CHITOSAN COMPLEX IN GLAZED CURD TECHNOLOGY
DescriptionResults of rheological investigations of protein-chitosan complex obtained from milk-whey system with different ratio of components are demon-strated. Portable consistometer to determine elastic behavior of the samples is designed. Optimal protein-chitosan complex, close in rheological parameters to curd cheese 18% fat, is detected
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COMPARISON OF PREBIOTIC ACTIVITY OF CHITOSAN AND LACTOSE DERIVATIVES
DescriptionThis research is aimed to evaluate the prebiotic potential of lactitol and chitosan succinate using the vitro fermentation model. Four substrates (raftilos, lactitol, cellulose, chitosan succinate) were tested in vitro, using Batch culture fermentation method with fermentation of mixed human faecal microflora . Measurement of prebiotic effect (MPE) values were generated comparing bacterial changes through determination of maximum growth rates of groups, rate of substrate assimilation and production of lactate and short chain fatty acids. The present study applied the MPE theory to evaluate the in vitro prebiotic potential of substrates as novel prebiotics
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USE OF BARLEY OZONIZED GRAIN AND PROBIOTICS FOR INCREASING BIOLOGICAL VALUE OF POULTRY
06.00.00 Agricultural sciences
DescriptionThe article presents experimental data indicating that for the optimization of biological and food processing meat value at risk of aflatoxicosis in feeding chicken-broilers with barley-wheat and sunflower type one should include hullless barley grain at exposure of ozone of 3.0 hour complex with Bifidumbacterinum probiotics
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DIGESTION EXCHANGE PECULIARITIES OF BROILER CHICKENS DURING FEEDING ECOLOGY DISTURBANCE
06.00.00 Agricultural sciences
DescriptionIn the conditions of the North Caucasus during aflatoxin B1 tolerant level in the ration it is desirable to breed the broiler chickens cross “Smena-4” and “Ross 308” adding toxi-nyl preparation in the amount of 2 kg/t
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06.00.00 Agricultural sciences
DescriptionIn the process of scientific and economic experiments on broiler chickens to enhance the physiological and productive effect of growing broiler chickens on grass-soy diets, it is recommended to include the inhibitor of mold “toxins nil” to reduce the risk of aflatoxicosis
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TECHNOLOGY OF NON-FERMENTED MILK DESSERTS, ENRICHED WITH CHITOSAN AND SODIUM ALGINATE
DescriptionThe article represents the results of studies, devoted to developments of technology of milk desserts enriched with chitosan and sodium alginate. Chitosan solutions properties have been studied. Optimal dosage of polysaccharides has been defined. On the basis of data received, technology of enriched milk pudding has been developed