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Moscow State University of Food Production (MGUPP)

Bread quality enhancement. Structure and thermodynamic melting parameters of wheat starches with different amylose content. Melting parameters of starch with different amylose content.


     Contact person
CHERNYKH, Valery (Prof., D.Sci.)
Moscow State University of Food Production (MGUPP)
http://www.mgupp.ru
[email protected]
Telephone: +7(095)158-72-42
Fax:
     Collaboration
Project proposal
Title:  Bread quality enhancement. Structure and thermodynamic melting parameters of wheat starches with different amylose content. Melting parameters of starch with different amylose content.

Type Details:  The search of ingredient composition, viscosity, thermal and other parameters of dough correlation with a final bread quality. Relationship between the granule structure of starches with different amilose content and thermodynamic melting properties has to be studied and related to bread quality.

FP-Acronym (-s): FP6-FOOD, FP6-INCO, FP6-LIFESCIHEALTH, INTAS
FP-Instruments: any other
Research interest:  Parameters, that offer to predict the final bread quality under current technological on-line conditions.
Expiry Date: 2008-12-31
     Target Partner
Expertise:  Any appropriate
Country: Any
     Organisation Details
Name:  Moscow State University of Food Production (MGUPP)
Address: Moscow State University of Food Production (MGUPP), 11 Volokolamskoye shosse, Moscow 125080, Russia
Type: Education & Research
Number of Employees:  5 -600
Details: Moscow State University of Food Production (MSUFP) founded in 1931 is one of the leading education and research Centres of Russia in the field of food technologies based on plant raw materials: cereal (bakery, confectionary, alcohol and beer production), sugar-beet (sugar), grapes (wine), plant oils, food biotechnologies, commodities study and expertise (agricultural raw materials and foods). The University has more than 6000 students and PhD-students, and over 80 professors in the fields of Food technologies, Engineering, Mechanics, Mathematics, Chemistry, Economics, Ecology, etc. The MSUFP offers training in 25 specialities, 8 educational programmes for a Bachelor’s degree and 9 - for a Master’s degree, more than 70 programmes of upgrading and retraining specialists for food processing industries, programmes of training for University entrants. Foreign students from more than 30 countries of the CIS, Europe, Asia, Africa and Latin America get training at the University. The University has participated in the "European Master’s Degree in Food Studies" and "Eurofood Network (Science, Technology, Engineering and Management in Europe)" programs as well as in the TEMPUS/TACIS Joint European projects. MSUFP is involved in an international scientific collaboration with: ENSAIA (France), Hohenheim University (Germany), Institute Meurice (Belgium), Heriot-Watt University (UK), University of Oulu (Finland), ENSIA, (France), Mongolian State University of Science and Technology (Mongolia), Academic software (UK).
Keywords: вakery; structure and properties relationships; on-line quality control;
Partners already acquired: Some scientific Centres in Russia and abroad
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