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

Vol.48, No.1

Publisher: Kemerovo State University

Publishing Date: 2018-04-16

  1. FRUIT OF RASPBERRY RUBUS IDAEUS L. AS A SOURCE OF FUNCTIONAL INGREDIENTS (REVIEW)

    Authors: Zhbanova E.

  2. WATER TREATMENT IN FOOD INDUSTRY

    Authors: Krasnova T.

  3. STUDY OF THE EFFECT OF CURING MIXTURE COMPOSITIONS ON OXIDATION OF LIPIDS IN MEAT SYSTEMS

    Authors: Gurinovich G. Patrakova I. Kudryashov L.

  4. STRUCTURAL AND MECHANICAL PROPERTIES OF FORCEMEAT SYSTEMS BASED ON HYDROBIONTS AND POULTRY OF MECHANICAL SEPARATION

    Authors: Zhuravleva S. Boytsova T. Prokopets Z.

  5. EFFECT OF DISTILLATION METHODS ON QUALITATIVE CHARACTERISTICS OF DISTILLATES OBTAINED FROM DRIED JERUSALEM ARTICHOKE

    Authors: Krikunova L. Dubinina E.

  6. JUSTIFICATION OF BIOACTIVATED GRAIN TRITICALE USE IN ALCOHOL PRODUCTION

    Authors: Mirontseva A. Tsed E. Volkova S.

  7. INFLUENCE OF DIFFERENT YEAST RACES ON QUALITY PARAMETERS AND ANTIOXIDANT ACTIVITY OF WINES PRODUCED FROM BLACKCURRANT

    Authors: Panasyuk A. Makarov S.

  8. PECULIARITIES OF PHYSIOLOGICAL AND BIOLOGICAL CHARACTERISTICS OF BREWER’S YEAST STORED WITH NATURAL MINERALS

    Authors: Permyakova L.

  9. RESEARCH OF COMPOSITION OF MILK PROTEIN CONCENTRATES

    Authors: Smirnova I. Gutov N. Lukin A.

  10. DEVELOPMENT OF MAYONNAISE RECIPES CONSIDERING THE MAIN TRENDS IN PRODUCT RANGE IMPROVEMENT

    Authors: Starovoytova K. Tereshchuk L.

  11. AMARANTH GRAIN PROCESSING IN A GRAIN ROLLER MILL

    Authors: Shmalko N. Smirnov S.

  12. INFLUENCE OF PULSE ELECTRIC FIELD ON OIL-BEARING MATERIAL RHEOLOGY

    Authors: Shorstkii I.

  13. BREADSTICKS WITH ENHANCED NUTRITIONAL VALUE FOR SALT-FREE NUTRITION

    Authors: Ponomareva E. Krivosheev A. Lukina S. Alekhina N. Gabelko Y. Agapov B.

  14. RECIPES DEVELOPMENT AND QUALITY EVALUATION OF FOOD CONCENTRATE “BUCKWHEAT PORRIDGE” WITH HIGHER NUTRITIONAL AND BIOLOGICAL VALUE

    Authors: Skripko O. Statsenko E. Pokotilo O.

  15. DEVELOPMENT OF THE INTEGRATED MANAGEMENT SYSTEM IN FOOD PRODUCTION COMPANY

    Authors: Vayskrobova E. Baryshnikova N. Reznichenko I. Pokramovich L.

  16. PROMISING AREAS OF ZEOLITE APPLICATION IN MILK PURIFICATION FROM TOXIC ELEMENTS

    Authors: Kakimov A. Kakimova Z. Smirnova I. Zharykbasov E.

  17. ASSESSMENT OF NITRATES CONTENT IN VEGETABLES GROWN IN SOUTH KAZAKHSTAN REGION (SHYMKENT CITY)

    Authors: Orymbetova G. Shambulova G. Orymbetov E. Kasymova M. Kobzhasarova Z.

  18. USING FOOD WRAPS BASED ON GELATIN TO PRESERVE FOOD QUALITY

    Authors: Sergazieva O. Dolganova N.

  19. ENANTIOMERIC COMPOSITION OF ESSENTIAL OILS OCIMUM L. COMPONENTS

    Authors: Sachyuka T. Kovalenko N. Supichenko G. Bosak V.

  20. MODERN CONDITION AND DEVELOPMENT PROSPECTS FOR AGRICULTURAL CONSUMER COOPERATION IN THE CENTRAL FEDERAL DISTRICT OF THE RUSSIAN FEDERATION

    Authors: Surai N. Dibrova Z. Sagina O. Orlov B.

  21. EXPERIMENTAL SYNTHETIC APPROACH TO SEGMENT ASSESSMENT OF AGGREGATE CREDIT RISK

    Authors: Chernichenko S. Kotov R. Gilmulina S.