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Archived Papers for Journal

"Foods and Raw materials" Journal >>

Vol.6, No.1

Publisher: Kemerovo State University

Publishing Date: 2018-06-20

  1. ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION

    Authors: Belyakova Z.Y. Makeeva I.A. Stratonova N.V. Pryanichnikova N.S. Bogatyrev A.N. Diel F. Hanferyan R.A.

  2. PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION

    Authors: Khramtsov A.G. Ryabtseva S.A. Nesterenko P.G.

  3. ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX

    Authors: Panfilov V.A. Andreev S.P.

  4. PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS

    Authors: Tereshchuk L.V. Starovoytova K.V. Ivashina O.A.

  5. EFFECTS OF IN-PACKAGE PASTEURIZATION ON PREVENTING SPOILAGE IN EMULSION VACUUM PACKAGED SAUSAGES DURING REFRIGERATED STORAGE

    Authors: Abhari K. Jafarpour D. Shekarforoush S.S.

  6. OAT PROTEIN CONCENTRATE PRODUCTION

    Authors: Kriger O.V. Kashirskikh E.V. Babich O.O. Noskova S.Y.

  7. DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD

    Authors: Izgarishev A.V. Izgarisheva N.V. Ostroumov L.A.

  8. STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER

    Authors: Lisitsyn A.B. Semenova A.A. Kuznetsova T.G. Dydykin A.S. Nasonova V.V.

  9. OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN

    Authors: Magomedov G.O. Zhuravlev A.A. Lobosova L.A. Zhurakhova S.N.

  10. DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR

    Authors: Mayurnikova L.A. Rudnev S.D. Davydenko N.I. Novoselov S.V. Popova D.G.

  11. STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN

    Authors: Nepovinnykh N.V. Klyukina O.N. Kodatskiy Yu.A. Ptichkina N.M. Yeganehzad S.

  12. DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS

    Authors: Nevskaya E.V. Borodulin D.M. Potekha V.L. Nevskiy A.A. Lobasenko B.A. Shulbaeva M.T.

  13. PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A

    Authors: Tien N.P. Siripongvutikorn S. Usawakesmanee W.

  14. EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS

    Authors: Timakova R.T. Tikhonov S.L. Tikhonova N.V. Gorlov I.F.

  15. POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS

    Authors: Usenko N.I. Khlestkina E.К. Asavasanti S. Gordeeva E.I. Yudina R.S. Otmakhova Y.S.

  16. STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF TESTING CULTURES

    Authors: Prosekov A.Yu. Dyshlyuk L.S. Milent'eva I.S. Pavsky V.A. Ivanova S.I. Garmashov S.Yu.

  17. STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING

    Authors: Syromyatnikov M.Yu. Kokina A.V. Savinkova O.V. Panevina A.V. Solodskikh S.A. Orlova M.V. Grabovich M.Yu. Starkov A.A. Popov V.N.

  18. TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN

    Authors: Tyulkin S.V. Vafin R.R. Zagidullin L.R. Akhmetov T.M. Petrov A.N. Diel F.

  19. INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS

    Authors: Aleksanyan I.Yu. Titov E.I. Nugmanov A.Kh.-Kh. Kalmanovich S.A. Maksimenko Yu.A. Hadjisimu P.

  20. STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION

    Authors: Maytakov A.L. Yusupov Sh.T. Popov A.M. Kravchenko S.N. Bakin I.A.

  21. COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES

    Authors: Dunchenko N.I. Voloshina E.S. Kuptsova S.V. Cherkasova E.I. Sychev R.V. Keener K.

  22. PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS

    Authors: Gnilomedova N.V. Anikina N.S.; Gerzhikova V.G.

  23. IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS

    Authors: Vostrikova N.L.; Chernukha I.M.

  24. DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS

    Authors: Aktaş Karaçelik A. Sahin H.

  25. GLUCOSE NUCLEATION IN THE PRESENCE OF SURFACE ACTIVE AGENTS

    Authors: Khvorova L.S. Lukin N.D. Baranova L.V.

  26. EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE

    Authors: Krasnova T.A. Timoshchuk I.V. Gorelkina A.K. Belyaeva O.V.