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Archived Papers for Journal

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

Vol.49, No.2

Publisher: Kemerovo State University

Publishing Date: 2018.07.08

  1. TECHNOLOGICAL SOLUTION FOR PRESERVING NUTRITIONAL VALUE AND INCREASING THE DIGESTIBILITY OF MEAT DISHES

    Authors: Abdurakhmanov E.

  2. TIGER NUT IN MEAT PRODUCTS

    Authors: Bobreneva I. Baioumy A.

  3. NEW PRODUCTION TECHNOLOGY FOR NUTRITIONALLY ENHANCED BAKERY PRODUCTS

    Authors: Bukhovets V. Yefimova D. Davydova L.

  4. DIETARY FIBER IN SOUR CREAM PRODUCTS

    Authors: Dolmatova O. Doshina A.

  5. LOW-FAT BUTTER: PRODUCTION AND TECHNOLOGICAL FEATURES

    Authors: Zakharova L. Abushahmanova L.

  6. PRODUCTION TECHNOLOGY FOR OAT PROTEIN WITH ADVANCED PHYSICOCHEMICAL, FUNCTIONAL, AND TECHNOLOGICAL PROPERTIES

    Authors: Kashirskich E. Babich O. Kriger O.

  7. CURRENT TRENDS IN WHEY PROCESSING

    Authors: Korotkiy I. Plotnikov I. Maseeva I.

  8. EFFECT OF TECHNOLOGICAL CHARACTERISTICS OF VARIOUS TYPES OF RAW MATERIALS ON THE TASTE AND AROMA OF SOUR ALES

    Authors: Ponomareva O. Borisova E. Prokhorchik I.

  9. MILK PROCESSING TECHNOLOGY USING ZEOLITE

    Authors: Smirnova I. Kakimov A. Zharykbasov E.

  10. AMARANTH IN DIET THERAPY OF CHILDREN WITH GLUTEN INTOLERANCE

    Authors: Urubkov S. Khovanskaya S. Smirnov S.

  11. BIOMODIFICATION OF COLLAGEN-CONTAINING BY-PRODUCTS BY ENZYMATIC HYDROLYSIS

    Authors: Giro T. Zubov S. Yashin A. Giro A. Preobrazhenskii V.

  12. ENZYMATIC REETHERIFICATION IN THE PRODUCTION OF BUTTERFAT SUBSTITUTES

    Authors: Tereshchuk L. Starovoytova K.

  13. PHYTOCHEMICAL POTENTIAL AND INHIBITORY PROPERTIES OF NEW VARIETIES OF LEGUMINOUS PLANTS

    Authors: Veber A. Leonova S. Davletov F.

  14. THERMAL ANALYSIS IN THE QUALITY STUDY OF CHOCOLATE AND CONFECTIONERY PRODUCTS

    Authors: Vereshchagin A. Reznichenko I. Bychin N.

  15. GRAIN COMPOSITES WITH A COMPLEMENTARY AMINO ACID COMPOSITION IN FOOD AND FODDER

    Authors: Kolpakova V. Ulanova R. Kulikov D. Gulakova V. Kadieva A.

  16. CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF INSTANT COFFEE AND COFFEE CAPSULES: COMPARATIVE ANALYSIS

    Authors: Pugacheva A. Makarova N. Ignatova D.

  17. FORMUFATFON AND QUAFFTY ASSESSMENT OF DFABETFC JEFFY MARMAFADE 'KARKADE' FORTFFED WFTH SUCCFNFC ACFD

    Authors: Tabatorovich A. Reznichenko I.

  18. BREAD PRODUCTION AND BAKERY PRODUCTS IN RUSSIA: CURRENT STATE AND PROSPECTS

    Authors: Kiryuhina A. Grigor'eva R. Kozhevnikova A.