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Техника и технология пищевых производств (Food Processing: Techniques and Technology) >>

Vol.2, No.45

Publisher: Kemerovo State University

Publishing Date: 2017-06-23

  1. THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS

    Authors: Bakin I.A. Mustafina A.S. Vechtomova E.A. Kolbina A.Yu.

  2. YIELD, QUALITY AND PRESERVATION OF POTATOES WHEN USING PLANT GROWTH REGULATORS

    Authors: Butov A.V. Mandrova A.A.

  3. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY

    Authors: Vinogray E.G. Zakharova L.M. Ploskonosova E.A.

  4. BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK

    Authors: Grevtsova T.A. Grigoryan L.F. Khramova V.N. Gorlov I.F. Korotkova A.A. Zhivotova T.Yu.

  5. FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE

    Authors: Gubanenko G.A. Pushkareva E.A. Rechkina E.A. Ivanec G.E.

  6. SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS. PART 2. BALANCE OF DISTRIBUTION OF VOLATILE COMPOUNDS BETWEEN FRACTIONS

    Authors: Krikunova L.N. Peschanskaya V.A. Dubinina E.V.

  7. DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP

    Authors: Levchuk T.V. Chesnokova N.Yu. Levochkina L.V. Ganzyuk M.A.

  8. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE

    Authors: Mayorov A.A. Sidenko Yu.A. Musina O.N.

  9. JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES

    Authors: Myasishcheva N.V. Artemova E.N. Makarkina M.A.

  10. STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS

    Authors: Smirnova I.A. Gutov N.Yu. Yurtashkina A.V.

  11. GLUTEN-FREE LOW-ALCOHOL BEVERAGES FERMENTED FROM LIGHT AND SCALDING BUCKWHEAT MALT

    Authors: Tanashkina T.V. Semenyuta A.A. Trotsenko A.S. Klykov A.G.

  12. THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION

    Authors: Tsyrendorzhieva S.V. Khamaganova I.V.

  13. ANALYSIS OF WHEY CRYOCONCENTRATION AT SEVERAL SUCCESSIVE STAGES

    Authors: Gushchin A.A.

  14. IMPROVING THE METHOD OF FROZEN BERRY PROCESSING IN THE DEVICE WITH VIBRATING PLATE

    Authors: Sorokopud A.F. Plotnikov I.B. Plotnikova L.V.

  15. RESEARCH AND DEVELOPMENT OF A VACUUM DOUGH MIXER

    Authors: Starshov D.G. Sedelkin V.M. Starshov G.I.

  16. SPECIALIZED PRODUCT FOR WATER-SALT BALANCE IMPROVEMENT IN THE BODY OF WORKERS OF HOT WORK SHOPS OF METALLURGICAL ENTERPRISES

    Authors: Trihina V.V. Avstrievskikh A.N.

  17. SCHOOLCHILDREN NUTRITION OF PRIMORSKY KRAI: CURRENT SITUATION, QUALITY, MONITORING

    Authors: Shemetova E.V. Boytsova T.M.

  18. SUITABILITY OF RHUBARB PETIOLES FOR FREEZING AND LONG-TERM STORAGE

    Authors: Glebova S.Y. Golub O.V. Ratnikova L.B. Davydenko N.I.

  19. EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION

    Authors: Golubtsova Yu.V.

  20. ANALYSIS AND ASSESSMENT OF LABOUR RESOURCES THAT DETERMINE PERSONNEL SECURITY AS A COMPONENT OF ECONOMIC SECURITY

    Authors: Droujkova V.N. Gryaznova N.L.

  21. INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS

    Authors: Mizanbekova S.K. Bogomolova I.P. Bogomolov A.V.

  22. FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS

    Authors: Reznichenko I.Yu. Renzyaeva T.V. Tabatorovich A.N. Surkov I.V. Chistyakov A.M.