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Archived Papers for Journal

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

Vol.50, No.2

Publisher: Kemerovo State University

Publishing Date: 2020-06-29

  1. Rabbit Dietary Supplementation with Echinacea purpurea L.: The Quality Profile of Rabbit Meat

    Authors: Roman A. Voroshilin; Marina G. Kurbanova; Sergey N. Rassolov; Elena V. Ul'rih

  2. Tokopherols in Okara (Soy Pulp): Highly Efficient Liquid Chromatography

    Authors: Svetlana Nikolaevna Petrova; Irina Aleksandrovna Maksimova

  3. Composition and Quality Standards of Functional Caramel

    Authors: Irina Yu. Reznichenko; Tamara V. Renzyaeva; A. O. Renzyaev

  4. Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate

    Authors: Zenfira Al'bertovna Bochkareva; Ekaterina Sergeevna Volshenkova

  5. Technological Composition Analysis of the Rabbitfish (Chimaera monstrosa) in the North Atlantic

    Authors: Anna M. Mukhortova; Olga R. Uzbekova; Ivan I. Lyzhov

  6. Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

    Authors: Sergey A. Urubkov; Svetlana S. Khovanskaya; Stanislav O. Smirnov

  7. Selenium Content in Spelt, Buckwheat, and Vegetable Pasta

    Authors: Oliya F. Fazullina; Svetlana Mihajlovna Ponomareva; Stanislav O. Smirnov; Lyudmila I. Semyonova

  8. Modeling of Moisture Crystallization of Bacterial Starter Cultures during Freezing

    Authors: Elena Valer'evna Korotkaya; Igor Alekseevich Korotkiy; Kirill I Vasil'ev; L. A. Ostroumov

  9. Plant- and Whey-Based Sustainable Technology: Development Potential

    Authors: A. L. Maytakov; Aleksandr A. Sarafanov

  10. Instant Drinks with Amaranth Flour: Simulation of Mechatronic Systems of Production

    Authors: Anatoly M. Popov; Konstantin B. Plotnikov; Pavel P. Ivanov; Denis V. Donya; Sergei G. Pachkin; Irina O. Plotnikova

  11. Rationale for Targeted Confectionery Products for Children over Three Years Old

    Authors: Svetlana Yu. Misteneva; Tatyana V. Savenkova; Elena A. Demchenko; Natalia A. Shcherbakova; Timofey V. Gerasimov

  12. Prospects for Increasing the Vitamin Value of Food Concentrates: Bouillon Cubes

    Authors: Lyudmila N. Shatnyuk; Oksana Aleksandrovna Vrzhesinskaya; Vera Mitrofanovna Kodencova; Anna E. Matveeva

  13. Anti-Diabetic Activity of Whey Proteins

    Authors: E. Yu. Agarkova; Ksenia A Ryazantseva; A. G. Kruchinin

  14. Effect of Various Barley Steeping Conditions on the Content of Albuminous Substances in the Malt

    Authors: Marina F. Rostovskaya; Margarita D. Boyarova; Alexey G. Klykov

  15. Antimicrobial Activity of Mononuclear and Bionuclear Nitrite Complexes of Platinum (II) and Platinum (IV)

    Authors: Olesya Vladimirovna Salishcheva; Alyeksandr Yur'evich Prosyekov; V. F. Dolganuk

  16. SERVQUAL Method in Retail Service Assessment

    Authors: N. L. Gryaznova; Olga V. Konovalova; Nataliya A. Pleshkova

  17. New Technology for Functional Dessert Production Based on Soy and Pumpkin

    Authors: Ekaterina S. Statsenko; Oksana V. Litvinenko; Nadezhda Yu. Korneva; Mikhail Anatol'evich Shtarberg; Evgeniy A. Borodin

  18. Food Processing from Mechanically Deboned Minced Cod

    Authors: Andrey A. Gorbatovskiy; Irina L. Rakityanskaya; Marina V. Kaledina

  19. Prospects for Digital and Innovative Technologies in Management Competitiveness of Enterprises

    Authors: Salima K. Mizanbekova; Irina P. Bogomolova; Nataliya M. Shatohina