North Caucasus Federal University
Author list of organization
List of articles written by the authors of the organization
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THE DYNAMIC MODEL OF DEVELOPMENT OF THE FINANCIAL MARKET IN THE ECONOMIC SYSTEMS OF DEPRESSIVE TYPE
Description
The dynamic model of E. Lorenz, in detail describing the phenomenon of bifurcation is analyzed. Based on the analysis of approaches by E. Lorenz, taking into account the results by V. Zhang, we built a similar model for the local financial market to the regional economic system of depressive type
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STUDY OF SALT WHEY TREATMENT WITH ELECTRO DIALYSIS
Description
The results of the effect of the electro dialysis treatment on the composition and properties of salt whey are presented. The main regularities of the demineralization process of salt whey and its efficiency are determined
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FUNCTIONAL BEVERAGES BASED ON VEGETABLE JUICES
Description
This article covers development of functional beverages technology based on using vegetable juice with apple and beetroot pectin concentrates, content of vitamins, minerals and functional properties
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RESEARCH OF THE CHARACTERISTICS OF ELECTRIC PULSE DISCHARGE IN CHLORIDE SODIUM SOLUTIONS
Description
Electro physical and energetic properties of electric pulse discharge in various concentration solutions of chloride sodium as the results of the researches are provided in this article. The possibility of applying the Yutkin effect in technological processes of food industry has been reviewed
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DEVELOPMENT OF THE TECHNOLOGY OF FUNCTIONAL BEVERAGES CONTAINING PECTIN BASED ON TOMATO JUICE
Description
This article is about he development of functional beverages technology based on using tomato juice with apple and beetroot pectin concentrates
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FUNCTIONAL BEVERAGES CONTAINING PECTIN ON BASED ON CABBAGE JUICE
Description
The article presents data on the development of recipes and technologies for the production of functional drinks based on cabbage juice. Theoretical and experimental justification of the selection of ingredients of plant origin for the modeling of drinks with a high content of pectin substances is offered in the article. The use of carrots, beets and cranberries is considered as an additional raw material for the purpose of expanding the range and improving the organoleptic properties of beverages. The fractional composition of pectin substances used in the raw materials was studied. The expediency of introducing concentrates of pectin substances into beverage recipes, which define the functional properties of beverages and their optimal content in the recipes was determined. The characteristics of basic parameters of new drinks based on cabbage juice are given. The results of the study of the complex forming property of the developed beverages, which confirmed their functional orientation, are presented. Experimental studies have shown that the addition of pectin increases the complex forming property of juices. Complex forming ability of cabbage juice with beet pectin in comparison with the control sample and other samples is the highest. Taking into account additional complex of biologically active compounds based on cabbage juice, this product can be used as therapeutic, prophylactic and chemoprotective
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