Food Processing: Techniques and Technology | Кемеровский государственный университет

Berry Raw Materials in Functional Soft Cheese Production

SYSTEM MODELING OF MULTICOMPONENT FOODS

TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT

INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING

TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES

Improving the Salting Technology for Fermented Maral Meat Products

Hghly Effective Methods of Modification of Fats in Milk-Containing Products

Milk Processing Technology Using Zeolite

Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts

Sensory Components of Fruits and Berries

BIOTRANSFORMATION OF LACTOSE ENZYME PREPARATIONS β-GALACTOSIDASE

Mineral and Amino Acid Composition of Germinated and Canned Wheat Grains

DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS

Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms

Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters

Ostrich Fat Production Using Electrolyzed Fluid

PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA

THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS

Effect of Meteorological Conditions on Storability of the Scab-Immune Columnar Apple Varieties

USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK

Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties

Healthy Bakery Composite Mixes

Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour

INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION

FOOD FORTIFIER FOR THE DAIRY INDUSTRY

Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

Low–Temperature Storage and the Viability Preservation of Streptomyces

Syrups in Sugar Confectionery Products of High Nutritional Value

BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS

Efficacy of Antimicrobials in Fermented Milk Storage

BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR

EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS

The Use of Milk Protein in the Production of Jelly Products

Specifics of Milk and Plant-based Milk-like Products Coagulation

Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials

New Yeast Strain in Baking Industry

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

DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID

Low-Fat Butter: Production and Technological Features

Formula and Technology Development for Obtaining Biologically Active Natural Food Additives

New Production Technology for Nutritionally Enhanced Bakery Products

The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products

Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes

TECHNOLOGICAL PARAMETERS OF THE BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM WILD RAW MATERIALS WITH CURD WHEY

Technological Aspects of Cold Storage of Protein Dairy Products

Tiger Nut in Meat Products

Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods

THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING

Ultrasound and Infrared Radiation in Pasta Production

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

Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales

Yak Meat as a Lucrative Raw Material for Meat Products

Biologically Active Substances of Siberian Medical Plants in Functional Wgey-Based Drinks

Current Trends in Whey Processing

SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS

INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION

SEMI-HARD CHEESE PRODUCTION

MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES

TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production

THE STUDY OF VITAMIN C PRESERVATION IN VEGETABLE SALADS STORED IN THE MGM AND VACUUM

Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns

Modern Packaging Solutions for Whey Protein Concentrate

Optimization Formulation of Semi-Finished Sponge Cake

Extract and Powder of Epilobium Angustifolium in Bakery Products

Gluten-free Buckwheat Kvass with Aromatic Raw Materials

Extraction of Plant Pigments from Local Raw Materials

NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA”

DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING

EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS

PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE

EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS

Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile

ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS

FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT

QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY

THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR

INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES

USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY

NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS

SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY

SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS

OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER

MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION

COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN

RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET

WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY

THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS

IMPROVEMENT OF PRODUCTION TECHNOLOGY CAKE MUFFIN WITH THE USE OF STARCH-CONTAINING RAW MATERIAL

EVALUATION OF COMMERCIAL QUALITY OF “RENETKA” WILD APPLES GROWING IN THE KEMEROVO REGION

Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology

WAYS OF PURIFICATION OF EXTRACTS OBTAINED FROM WILD PLANT RAW MATERIAL OF THE SIBERIAN FEDERAL DISTRICT

DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE

DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION

BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS

INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR

ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS

BIOCHEMICAL ACTIVITY OF PROPIONIC ACID BACTERIA AND COMBINED SOURDOUGH BASED ON ADAPTED FORMULA

USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL

DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE

INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX

SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT

TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY

PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES

INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION

DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS

YIELD, QUALITY AND PRESERVATION OF POTATOES WHEN USING PLANT GROWTH REGULATORS

The Foaming Properties of Skim Milk Protein Concentrate

THE RELEVANCE OF THE PHYTO-BEVERAGES PRODUCTION FOR THE PREVENTION OF CARDIOVASCULAR DISEASES

EFFECT OF BAKING MODES AND OPTIONSIN A STEAM-CONVECTION OVEN ON QUALITY OF BUNS

SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY

DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING

DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION

Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs

THE USE OF PECTIN AS A COMPONENT FOR COMBINED EDIBLE FILMS

DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES

USING A FELT CIRCLES WHEN GRINDING KERNEL OATS

Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control

SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY

COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT

SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER

OPTIMIZATION OF THE DRY LACTULOSE PARAMETERS

METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST

DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES

STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE

RESEARCH ON CONTINUOUS ADSORPTION CONTROL OF POLYPHENOL CONSTITUENTS IN WORT LEADING TO THE WORT QUALITY IMPROVEMENT

SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE

GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS

TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS

SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.Part 1. Dynamic of distribution of volatile components by distillation of fermented wort

SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY

FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT

RESEARCH ON BIOLOGICALLY ACTIVE SUBSTANCES OF SOME FRUIT CROPS GROWING IN THE SOUTHEAST OF KAZAKHSTAN

ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS

TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS

SELECTION OF CONDITIONS OF ENZYMATIC HYDROLYSIS OF WASTE FROM BONE MEAL PRODUCTION

THE PROSPECTS FOR THE USE OF SINGLET OXYGEN IN FLAVOR FORMATION REACTIONS

CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION

ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT

Assessing the Biological Value of Milk Obtained from Various Farm Animals

EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES

TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN

VEGETABLE SAUCE DEVELOPMENT USING THE METHOD OF HYDROMECHANICAL DISPERSION

THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD

BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK

SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS

THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE

Dietary Fiber in Sour Cream Products

INVESTIGATION OF MICROORGANISM STRAINS WITH β-GALACTOSIDASE ACTIVITY

THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS

INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS

MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION

DEPENDENCE OF GRIFOLA FRONDOSA EFFICIENCY ON PARTICLE SIZE OF LIGNOCELLULOSE SUBSTRATE

INFLUENCE OF ULTRASONIC TREATMENT ON SHELF LIFE OF DRINKS BASED ON GRAIN RAW MATERIALS

MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS

SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION

SOME ASPECTS OF PRODUCTION OF THE DISTILLATE FROM JERUSALEM ARTICHOKE TUBERS. Part 3. CHARACTERISTICS OF THE DISTILLATE

RESEARCH OF CHEMICAL COMPOSITION OF MOUNTAIN ASH ( SORBUS AUCUPARIA), GROWS IN THE KEMEROVO REGION

DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS

STUDY OF THERMAL CHARACTERISTICS OF PORK BLOOD

EFFECT OF TREATMENT TEMPERATURE ON MINERAL COMPOSITION OF BUCKWHEAT WINTERED UNDER SNOW

DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL

STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS

FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE

INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD

DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES

Non-Traditional Raw Materials in Pasta Production of High Nutrition Value

THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS

STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET

USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY

CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES

COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS

THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN

DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION

DEVELOPMENT OF TECHNOLOGY AND RECIPE FOR BEVERAGE BASED ON DRIED FRUITS

INFLUENCE OF VITAMINS ON GROWTH AND DEVELOPMENT OF MYCELIUM OF SOME BASIDIOMYCETES IN LIQUID MEDIUM

DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS

APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY

DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE

INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES

SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY

COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY

NUCLEOTIDE SEQUENCE ANALYSIS OF BERRIES GENOME FRAGMENTS AIMED TO IDENTIFY PHYLOGENETIC AFFINITY

OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT

DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY

THE CULTIVATION OF GRIFOLA FRONDOSA ON A SUBSTRATE WITH BIRCH SAWDUST

SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS. Part 2. Balance of distribution of volatile compounds between fractions

THE STUDY OF GEOMETRICAL PARAMETERS OF SOME VARIETIES OF BEANS GROWN IN KYRGYZSTAN BEFORE AND AFTER THE HYDROTHERMAL TREATMENT

INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT

RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING

TECHNOLOGICAL PROPERTIES OF WET AND CRUDE BUCKWHEAT

STUDYING OF BIOLOGICALLY ACTIVE SUBSTANCES BERRIES OF A BLACK CURRANT DURING STORAGE

FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS

CHANGES IN THE ELEMENTS OF THE MICROSTRUCTURE OF BUTTER WITH ANTIOXIDANT COMPLEX DURING STORAGE

SOFT DRINK «SPRITZERS» BASED ON NATURAL RAW MATERIALS

RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS

INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT

Articles of rubric " FOOD PRODUCTION TECHNOLOGY " of journal " Food Processing: Techniques and Technology "

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