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

Vol.50, No.1

Publisher: Kemerovo State University

Publishing Date: 2020-03-25

  1. Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components

    Authors: I.V. Bobreneva A.A. Baioumy A.V. Tokarev

  2. Berry Raw Materials in Functional Soft Cheese Production

    Authors: A.V. Borisova А.А. Ruzyanova А.М. Tyaglova К.V. Polikarpova

  3. Ostrich Fat Production Using Electrolyzed Fluid

    Authors: M.V. Gorbacheva V.E. Tarasov S.A. Kalmanovich A.I. Sapozhnikova

  4. The Effect of Acid Composition on the Fermentation Process of Pork Fat

    Authors: G.V. Gurinovich K.V. Malyutina S.A. Seregin I.S. Patrakova

  5. Optimization Formulation of Semi-Finished Sponge Cake

    Authors: E.A. Marinina M.K. Sadygova T.V. Kirillova I.Yu. Kanevskaya

  6. Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

    Authors: I.V. Matseychik E.G. Martynova S.M. Korpacheva A.I. Shteer I.O. Lomovsky

  7. Extract and Powder of Epilobium Angustifolium in Bakery Products

    Authors: E.V. Nevskaya A.G. Zueva A.G. Belyaev

  8. Gluten-free Buckwheat Kvass with Aromatic Raw Materials

    Authors: T.V. Tanashkina A.A. Peregoedova A.A. Semenyuta M.D. Boyarova

  9. Ultrasound Drying of Rose Hips: a Process Study

    Authors: E.I. Verboloz M.A. Ivanova V.A. Demchenko S. Fartukov N.K. Evona

  10. Application of Visco-Elastic Deck in Decorticating Buckwheat Grains

    Authors: V.A. Marin A.L. Vereshchagin A.A. Ivanov

  11. Improving the Line of Instant Starch Soft Drinks

    Authors: K.B. Plotnikov A.M. Popov I.B. Plotnikov R.V. Kryuk S.D. Rudnev

  12. Effect of High Voltage Electrical Pulses on the Oil Yield of Sunflower Meal

    Authors: I.A. Shorstkii

  13. Rational Technological Parameters of the Soxhlet Extractor in the Production of Alcoholic Extracts from Сranberries

    Authors: B.N. Fedorenko D.M. Borodulin M.V. Prosin A.V. Shafrai B.A. Lobasenko Ya.S. Golovacheva

  14. Food Fortification as a Preventive Factor of Micronutrient Deficiency

    Authors: L.A. Mayurnikova A.A. Koksharov T.V. Krapiva S.V. Novoselov

  15. Yeasts as a Glutathione Producer

    Authors: T.V. Meledina A.A. Morozov S.G. Davydenko G.V. Ternovskoy

  16. Structural and Mechanical Characteristics of Fermented Whipped Dairy Products

    Authors: T.V. Podlegaeva N.G. Kostina

  17. Identification of Marine Fish Taxa by Linear Discriminant Analysis of Reflection Spectra in the Near-Infrared Region

    Authors: V.Yu. Novikov A.V. Baryshnikov K.S. Rysakova N.V. Shumskaya O.R. Uzbekova

  18. Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production

    Authors: N.B. Trofimova E.O. Ermolaeva I.E. Trofimov

  19. Preferences of People of Advanced and Gerontic Age in Diet Formation

    Authors: N.Yu. Ruban I.Yu. Reznichenko