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METHODS FORMING SKILLS OF MANAGEMENT OF BIOLOGICAL RISKS IN BIOTECHNOLOGY OF DAIRY PRODUCTS BY MAGISTERS.

• Authors : Titov, Evgeniy; Ganina, Vera; Ionova, Inna

Subjects: BIOTECHNOLOGY; DAIRY products; SOCIAL responsibility

• Source: International Multidisciplinary Scientific Conference on Social Sciences & Arts SGEM; 2018, Vol. 5, p499-506, 8p

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Some of the quality properties and bioactivity of orange juice fermented with water kefir microorganisms.

• Authors : Kalkan, Selin; Otag, Mustafa Remzi

Subjects: ORANGE juice; BIOACTIVE compounds; KEFIR

• Source: Proceedings of International Conference on Engineering & Natural Sciences (ICENS); 2019, p31-35, 5p

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Hardware-Software System for Magnetic Structurescopy DIUS-1.15M.

• Authors : Kostin, Vladimir N.; Vasilenko, Olga N.; Byzov, Alexander V.

Subjects: FERROMAGNETIC materials; PHASES of matter; FOOD microbiology

• Source: AIP Conference Proceedings; 2019, Vol. 2174 Issue 1, p020090-1-020090-5, 5p

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Antimicrobial Activities of Some Disinfectants Used in the Food Industry.

• Authors : Ozoglu, Ozum; Kocak, Esra; Dundar, Seda

Subjects: ANTI-infective agents; DISINFECTION & disinfectants; FOOD industry

• Source: Proceedings of International Conference on Engineering & Natural Sciences (ICENS); 2019, p507-511, 5p

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EVALUATION OF MICROBIOLOGICAL QUALITY OF COLOSTRUM.

• Authors : Baltrukova, Svetlana; Zagorska, Jelena; Eihvalde, Indra

Subjects: COLOSTRUM; FOOD quality; FOOD microbiology

• Source: Conference on Food Science & Technology FOODBALT; 2019, p45-49, 5p

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FERMENTATION WITH LACTOBACILLUS STRAINS FOR ELIMINATION OF GLUTEN IN WHEAT (TRITICUM AESTIVUM) BY-PRODUCTS.

• Authors : Bradauskiene, Vijole; Vaiciulyte-Funk, Lina; Mazoniene, Edita

Subjects: GLUTEN content of wheat; LACTOBACILLUS; FOOD microbiology

• Source: Conference on Food Science & Technology FOODBALT; 2019, p109-114, 6p

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Isolation and Identification of Bacteria from Spoiled Fruits.

• Authors : Hasan, N. A.; Zulkahar, I. M.

Subjects: BACTERIA; FRUIT spoilage; FOOD spoilage

• Source: AIP Conference Proceedings; 2018, Vol. 2020 Issue 1, p020073-1-020073-5, 5p

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Modelling of survival curves in food microbiology using adaptive fuzzy inference neural networks.

• Authors : Kodogiannis, Vassilis S.; Petrounias, Ilias

• Source: 2012 IEEE International Conference on Computational Intelligence for Measurement Systems & Applications (CIMSA) Proceedings; 1/ 1/2012, p35-40, 6p

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Application of Static Retort Thermal Processing Technology for Dried Beef Rendang Production: Evaluation of its Post- Processing on Microbiological and Physicochemical Properties.

• Authors : Frediansyah, Andri; Praharasti, Anggita Sari; Kusumaningrum, Annisa

Subjects: RETORT pouches; DRIED beef; THERMAL properties of food

• Source: AIP Conference Proceedings; 2017, Vol. 1788 Issue 1, p1-7, 7p, 5 Graphs

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Nutritional and Sensory Characteristics of Sari Tempe Formulated from Import Soybean (Glycine Max).

• Authors : Kurniadi, Muhamad; Andriani, Martina; Sari, Intan Indriana

Subjects: SOYBEAN; FOOD industry; FOOD fermentation

• Source: AIP Conference Proceedings; 2017, Vol. 1788 Issue 1, p1-7, 7p, 4 Charts, 5 Graphs

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