Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

September 2022 (published: 30.09.2022)

Number 3(53)

Home > List of authors > Barakova N.V.

Barakova N.V.

Work place:

Saint-Petersburg State University of Refrigeration and Food Engineering

Ibragimov T.S., Alexander G. Novoselov, Barakova N.V., Natchetova M.F. Enhancement of efficiency of alcohol production by carrying out some technological stages in one apparatus. Shell-and-tube jet-injection fermenter (STJIF)

The article was published in issue2 за 2010

Ibragimov T.S., Barakova N.V., Chebotar A.V., Alexander G. Novoselov Improving the efficiency of alcohol production by carrying out several process steps in one unit. 2. Making of mechanics and enzymatic processing of grain raw material in KSIBA

The article was published in issue1 за 2011

MELEDINA T.V., Barakova N.V., DAVIDENKO S.G., Ustinova A S Screening the alcohol yeast strains for high gravity wort fermentation

The article was published in issue2 за 2012

Natchetova M.F., Barakova N.V., SLOGENIKIN E.V. Research of grain raw materials extrusion mode effect on technological parameters of ethanol production

The article was published in issue2 за 2012

Natchetova M.F., Barakova N.V., SLOGENIKIN E.V. Research of extruded wheat very high gravity wort fermentation process with the use of enzymatic agent Distizym Protacid Extra

The article was published in issue2 за 2012

Ustinova A S, Barakova N.V., TIRSKAYA V.S. Screening the alcohol yeast strains for high gravity wort fer-mentation

The article was published in issue2 за 2012

Shleykin A.G., Barakova N.V., Petrova M.N. , Danilov N.P. , Argymbaeva A.E. The influence of sugar syrup, honey and cereals on the rheological properties of yogurt

The article was published in issue2 за 2015

Barakova N.V., Ustinova A S, Nazarova V.V., Martynenko V.E. Comparative analysis of methods for the determinationof gluten concentration in wheat flour

The article was published in issue3 за 2015

Kuznetcova K. A., Barakova N.V., Natchetova M.F. Propagation time impact of on the parameters of high gravity barley mash fermentation

The article was published in issue2 за 2016

Sabirov A.A., Barakova N.V., Самоделкин Е.А. The effect of shock activator-disintegrating processing (UDA-processing) on the technological parameters of rye gydrolysates

The article was published in issue3 за 2017

Romanov V.A., Barakova N.V. Screening input parameters in distilled malt spirit technology for obtaining a sensory profile with maximum acceptability

The article was published in issue4 за 2017

Muravyov K.Y., Barakova N.V., Khomyakov Y.V., Panova G.G. Obtaining of rye malt enriched with selenium

The article was published in issue1 за 2018

Ibrahim Monika, El Youssef F., Barakova N.V. Determination modes of hydrolysates preparation from wheat sliced loaves

The article was published in issue4 за 2018

Ibrahim Monika, El Youssef F., Barakova N.V. The efficiency of the enzyme preparations during the hydrolysate preparation from wheat bread wastes

The article was published in issue2 за 2019

Sharova N.Yu. , Mityukov A.S., Barakova N.V., Nsengumuremyi D Antimicrobial activity of ultradisperse humic sapropel suspensions

The article was published in issue3 за 2019

Tokbaeva A.A., Satsyuk K.A. , Xintong Cheng, Ustinova A S, Barakova N.V. The prospects of application of Leningradskaya 6 wheat in ethyl alcohol technology

The article was published in issue4 за 2019

Mamedov Edgar Ramazan ogly , Barakova N.V. Addition of starch-derived sweeteners to a liqueur blend

The article was published in issue2 за 2020

Chelombitkin M.A. , Barakova N.V., Baskovʦeva A.S., Nechitaylo A.V. Using the enzyme Ultraflo Max to reduce phytic acid and phytates in soybeans during steeping

The article was published in issue3 за 2021

Ibrahim Monika, Lisina Ekaterina I. , Barakova N.V. Influence the efficiency of enzyme preparations in the technological production of naked oat based drinks

The article was published in issue1 за 2022

Gerasimov A.A., Barakova N.V., Tikhii A.V. Betaine-containing additives influence on wheat dough rheological properties

The article was published in issue3 за 2022

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