ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login

Main Menu

Searching By

PARTNERS

Contact us

Archived Papers for Journal

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

Vol.3, No.46

Publisher: Kemerovo State University

Publishing Date: 2017-09-25

  1. PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE

    Authors: Asyakina L.K. Dolganuk V.F. Milentieva I.S. Noskova S.Y. Babich O.O.

  2. INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION

    Authors: Borodulin D.M. Shulbaeva M.T. Musina O.N. Shepieva B.M.

  3. THE USE OF PECTIN AS A COMPONENT FOR COMBINED EDIBLE FILMS

    Authors: Bykov D.E. Makarova N.V. Demidova A.V. Eremeeva N.B.

  4. TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS

    Authors: Eveleva V.V. Cherpalova Т.М.

  5. TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS

    Authors: Eveleva V.V. Cherpalova Т.М.

  6. INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES

    Authors: Lupinskaya S.M. Gantseva A.N.

  7. JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES

    Authors: Magomedov G.O. Lobosova L.A. Zhurahova S.N.

  8. THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT

    Authors: Mayorov A.A. Usatyuk D.A.

  9. THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING

    Authors: Malyutina K.V. Gurinovich G.V.

  10. STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT

    Authors: Myshalova O.M.

  11. MODELING THE PROCESS OF PROTEIN SYNTHESIS IN THE DUCKWEED

    Authors: Sergeeva I.Y. Al Kassab A.A.

  12. ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING

    Authors: Cherkunova A.D. Khramova V.N. Mgebrishvili I.V. Zhivotova T.Y.

  13. DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS

    Authors: Chizhikova O.G. Korshenko L.O. Pavlova M.A.

  14. DEVELOPMENT OF COMPOSITION AND TECHNOLOGY FOR PRODUCTION OF NONALCOHOLIC BEVERAGE CONCENTRATE TABLET

    Authors: Shkolnikova M.N. Averyanova E.V. Donya D.V. Khlopotov I.V.

  15. AERODYNAMIC DRAG OF THE SCREW CHANNEL IN THE CYCLONE-SEPARATOR

    Authors: Zlochevskiy V.L. Mukhopad K.A.

  16. ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD

    Authors: Korotkiy I.A. Sahabutdinova G.F. Shafrai A.V.

  17. METHOD FOR CLEANING AMARANTH SEEDS FROM IMPURITIES

    Authors: Shmalko N.A. Smirnov S.O.

  18. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY

    Authors: Lobach E.Y. Gur'yanov Y.G. Poznyakovskiy V.M. Kostin A.N.

  19. EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS

    Authors: Gomboeva S.V. Badmaeva I.I. Baldanov B.B. Ranzhurov T.V. Nikolaev E.O.

  20. DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY

    Authors: Rossieva D.V. Ermolaeva E.O. Trofimova N.B. Trofimov I.E.

  21. ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED

    Authors: Lkhagvadolgor Davaasuren Khamaganova I.V.

  22. THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED

    Authors: Ozherel'eva A.V. Kurakin

  23. MATHEMATICAL MODELING AND EXPERIMENTAL STUDIES OF MEMBRANE CONCENTRATION IN APPARATUSES WITH THE WITHDRAWAL OF THE POLARIZATION LAYER

    Authors: Lobasenko B.A. Sazonova E.K. Musaev P.A. Pachkin S.G.