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Home / Journals / Foods and Raw Materials / Rubric FOOD PRODUCTION TECHNOLOGY

Articles of rubric " FOOD PRODUCTION TECHNOLOGY " of journal " FOODS AND RAW MATERIALS "

EFFECT OF WHEAT GERM ON THE FUNCTIONAL PROPERTIES AND OXIDATION STABILITY OF GROUND MEAT SYSTEMS
A PHENOMENOLOGICAL MODEL OF MILK COAGULATION
ON THE ROLE OF FATS IN BAKED FLOUR GOODS
METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS
EFFECT OF IRON SULFATE ON BIOSYNTHESIS OF EXTRACELLURAL METABOLITES OF PROPIONIC ACID BACTERIA
NEW TECHNOLOGICAL APPROACHES TO CANNING CEPHALOPOD MOLLUSKS
ANALYSIS OF LIVING AND REPRODUCTIVE PARAMETERS OF MICROORGANISMS
EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS
IDENTIFICATION AND PREVENTION OF THE FORMATION OF MEAT WITH PSE AND DFD PROPERTIES AND QUALITY ASSURANCE FOR MEAT PRODUCTS FROM FEEDSTOCKS EXHIBITING AN ANOMALOUS AUTOLYSIS BEHAVIOR
REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS
DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA
ON THE POSSIBILITY TO GROW HIGH-SELENIUM WHEAT IN THE KUZNETSK BASIN
EFFECT OF VACUUM DRYING ON MICROSTRUCTURE OF SEMI-SOLID CHEESE
STUDYING THE BIOKINETICS OF PIGMENTED YEAST BY STOCHASTIC METHODS
TECHNOLOGY DEVELOPMENT FOR THE FOOD INDUSTRY: A CONCEPTUAL MODEL
ACID HYDROLYSIS OF CASEIN
EFFECTS OF HUMIDITY AND THE CONTENT OF SPROUTED AND SPOILED BUCKWHEAT GRAINS ON THE CHANGES OF ACID NUMBER OF FAT AND GRAIN ACIDITY
ASSESSMENT OF PROTEOLYSIS AND LIPOLYSIS INTENSITY IN PECHERSKY CHEESE RIPENING IN THE PRESENCE OF PENICILLIUM CAMEMBERTI AND PENICILLIUM ROQUEFORTI MOLDS
COMPOSITION AND MICROSTRUCTURE INVESTIGATION FOR THE MODELING AND CLASSIFICATION OF DIETARY FIBER DERIVED FROM PLANTS
DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR THE HYDROTERMAL PROCESSING OF SPROUTED WHEAT GRAIN POWDER
A PROMISING TREND IN THEP OF FENNEL (FOENICULUM VULGARE MILL.) WHOLE PLANTS
A METHOD TO INCREASE THE NUTRITIONAL VALUE OF AERATED CONFECTIONERY
ANALYSIS OF THE ENERGY EFFICIENCY OF THE FAST FREEZING OF BLACKCURRANT BERRIES
A STUDY OF PROPERTIES OF STRUCTURE-STABILIZING AGENTS FOR PRODUCTS BASED ON DAIRY RAW MATERIALS
ADVANTAGES OF PORCINE BLOOD PLASMA AS A COMPONENT OF FUNCTIONAL DRINKS
TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES
RESEARCH AND DEVELOPMENT OF A PEPTIDE COMPLEX TECHNOLOGY
CURRENT TRENDS IN NONFAT DAIRY PRODUCTION
TECHNOLOGY OF ALCOHOL OXIDASE PRODUCTION FROM YEAST CANDIDA BOIDINII FOR USE IN FUNCTIONAL FOODS INTENDED FOR WITHDRAWAL SYNDROME ALLEVIATION
THEORETICAL AND PRACTICAL ASPECTS OF THE DEVELOPMENT OF A BALANCED LIPID COMPLEX OF FAT COMPOSITIONS
DEVELOPMENT AND INTRODUCTION OF NEW DAIRY TECHNOLOGIES
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
OBTAINING AND IDENTIFICATION OF INULIN FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE
INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION
AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS
THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING SALTING
EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS
STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER
STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES
EFFECT OF SODIUM BICARBONATE RESIDUE ON SOME CHARACTERISTICS OF PROCESSED MEAT PRODUCTS
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
PHYTOCHEMICAL CONTENTS IN SOLID-LIQUID EXTRACTION OF AQUEOUS ALCOHOLIC EXTRACT OF CHICORY (CICHORIUM INTYBUS L.) LEAVES
INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT
INFLUENCE OF PLASTICIZER CONTENT ON ORGANOLEPTIC, PHYSICO-CHEMICAL AND STRENGTH CHARACTERISTICS OF APPLE SAUCE-BASED EDIBLE FILM
EFFECTS OF IN-PACKAGE PASTEURIZATION ON PREVENTING SPOILAGE IN EMULSION VACUUM PACKAGED SAUSAGES DURING REFRIGERATED STORAGE
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES
STUDY OF LYSATE ACTIVITY TO MODIFICATE COLLAGENE RAW MATERIALS TO USE IN SAUSAGE MIXTURE
THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING
EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE
EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD
OAT PROTEIN CONCENTRATE PRODUCTION
SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA)
PROSPECTS FOR USING PINE NUT PRODUCTS IN THE DAIRY INDUSTRY
STUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATION
FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN
INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES
PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION
DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
MICROSTRUCTURE AND COOKING QUALITY OF BARLEY-ENRICHED PASTA PRODUCED AT DIFFERENT PROCESS PARAMETERS
PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY
STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.)
IMPACT OF BETALACTOGLOBULIN HYDROLYSATE ON STRUCTURAL AND MECHANICAL PROPERTIES OF ALLERGENIC POTENCY-RESTRICTED YOGURT
COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS
STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER
TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY
OPTIMISATION OF A PROCESS FOR COCOA-BASED VERMICELLI
BEER QUALITY ASSURANCE BY CONTROLLING WORT POLYPHENOLIC CONTENT WITH ADSORPTION METHOD
METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES
FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN
INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
CHERRY CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY UNDER FREEZING COMPREHENSIVE RELATIONS ASSESSMENT
STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL
STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES
GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY
FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS
DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR
STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN
TECHNOLOGY OF AFTERPURIFICATION OF DRINKING WATER FROM ORGANIC CONTAMINANTS IN PRODUCTION OF FOODSTUFF
INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION
INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY
DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A
IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION
EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS
THE STUDY ON EFFECT OF SODIUM CHLORIDE ON THE ANTIOXIDANT ACTIVITY OF MEET
POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
Foods and Raw Materials
EFFECT OF WHEAT GERM ON THE FUNCTIONAL PROPERTIES AND OXIDATION STABILITY OF GROUND MEAT SYSTEMS
Volume, issue
1 № 1 Published
Authors
Gurinovich Galina , Patrakova Irina
DOI
https://doi.org/10.12737/1439
Published
05.11.2013
Foods and Raw Materials
A PHENOMENOLOGICAL MODEL OF MILK COAGULATION
Volume, issue
1 № 1 Published
Authors
Gromov Egor , Osintsev Alexey , Braginskiy Vladimir
DOI
https://doi.org/10.12737/1512
Published
05.11.2013
Foods and Raw Materials
ON THE ROLE OF FATS IN BAKED FLOUR GOODS
Volume, issue
1 № 1 Published
Authors
Renzyaeva Tamara
DOI
https://doi.org/10.12737/1513
Published
05.11.2013
Foods and Raw Materials
METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS
Volume, issue
1 № 1 Published
Authors
Romanovskaya Irina , Smirnova Irina , Shtrigul Vita Konstantinovna
DOI
https://doi.org/10.12737/1514
Published
05.11.2013
Foods and Raw Materials
EFFECT OF IRON SULFATE ON BIOSYNTHESIS OF EXTRACELLURAL METABOLITES OF PROPIONIC ACID BACTERIA
Volume, issue
1 № 1 Published
Authors
Khamagaeva Irina
DOI
https://doi.org/10.12737/1515
Published
05.11.2013
Foods and Raw Materials
NEW TECHNOLOGICAL APPROACHES TO CANNING CEPHALOPOD MOLLUSKS
Volume, issue
1 № 1 Published
Authors
Shulgin Yuriy , Dolbnina Nadezhda , Shulgina Lidiya , Lazhentseva Lyubov
DOI
https://doi.org/10.12737/1516
Published
05.11.2013
Foods and Raw Materials
ANALYSIS OF LIVING AND REPRODUCTIVE PARAMETERS OF MICROORGANISMS
Volume, issue
1 № 2 Published
Authors
Mayorov Aleksandr
DOI
https://doi.org/10.12737/2045
Published
20.12.2013
Foods and Raw Materials
EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS
Volume, issue
1 № 2 Published
Authors
Korotkiy Igor , Korotkaya Elena
DOI
https://doi.org/10.12737/2046
Published
20.12.2013
Foods and Raw Materials
IDENTIFICATION AND PREVENTION OF THE FORMATION OF MEAT WITH PSE AND DFD PROPERTIES AND QUALITY ASSURANCE FOR MEAT PRODUCTS FROM FEEDSTOCKS EXHIBITING AN ANOMALOUS AUTOLYSIS BEHAVIOR
Volume, issue
1 № 2 Published
Authors
Pershina Elena , Gorlov Ivan , Tikhonov Sergey
DOI
https://doi.org/10.12737/2048
Published
20.12.2013
Foods and Raw Materials
REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS
Volume, issue
1 № 2 Published
Authors
Gavrilov Boris , Piskaeva Anastasiya , Kozlova Oksana , Dolganyuk Vyacheslav
DOI
https://doi.org/10.12737/2049
Published
20.12.2013
Foods and Raw Materials
DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA
Volume, issue
1 № 2 Published
Authors
Chuluunbat Tsend-Ayusha , Yoh-Chang Yoon
DOI
https://doi.org/10.12737/2050
Published
20.12.2013
Foods and Raw Materials
ON THE POSSIBILITY TO GROW HIGH-SELENIUM WHEAT IN THE KUZNETSK BASIN
Volume, issue
2 № 1 Published
Authors
Davydenko Nataliya , Mayurnikova Larisa
DOI
https://doi.org/10.12737/4089
Published
27.05.2014
Foods and Raw Materials
EFFECT OF VACUUM DRYING ON MICROSTRUCTURE OF SEMI-SOLID CHEESE
Volume, issue
2 № 1 Published
Authors
Ermolaev Vladimir
DOI
https://doi.org/10.12737/4113
Published
27.05.2014
Foods and Raw Materials
STUDYING THE BIOKINETICS OF PIGMENTED YEAST BY STOCHASTIC METHODS
Volume, issue
2 № 1 Published
Authors
Poplavskaya Mariya , Pavskiy Valeriy Alekseevich , Ivanova Svetlana , Novoselova Marina
DOI
https://doi.org/10.12737/4117
Published
27.05.2014
Foods and Raw Materials
TECHNOLOGY DEVELOPMENT FOR THE FOOD INDUSTRY: A CONCEPTUAL MODEL
Volume, issue
2 № 1 Published
Authors
Lodygin Aleksey , Evdokimov Ivan , Khramtsov Andrey , Budkevich Roman
DOI
https://doi.org/10.12737/4121
Published
27.05.2014
Foods and Raw Materials
ACID HYDROLYSIS OF CASEIN
Volume, issue
2 № 1 Published
Authors
Kurbanova Marina , Maslennikova Svetlana
DOI
https://doi.org/10.12737/4124
Published
27.05.2014
Foods and Raw Materials
EFFECTS OF HUMIDITY AND THE CONTENT OF SPROUTED AND SPOILED BUCKWHEAT GRAINS ON THE CHANGES OF ACID NUMBER OF FAT AND GRAIN ACIDITY
Volume, issue
2 № 1 Published
Authors
Marin Vasiliy , Vereshchagin Aleksandr
DOI
https://doi.org/10.12737/4126
Published
27.05.2014
Foods and Raw Materials
ASSESSMENT OF PROTEOLYSIS AND LIPOLYSIS INTENSITY IN PECHERSKY CHEESE RIPENING IN THE PRESENCE OF PENICILLIUM CAMEMBERTI AND PENICILLIUM ROQUEFORTI MOLDS
Volume, issue
2 № 1 Published
Authors
Orlyuk Yuriy , Stepanishchev Mikhail
DOI
https://doi.org/10.12737/4128
Published
27.05.2014
Foods and Raw Materials
COMPOSITION AND MICROSTRUCTURE INVESTIGATION FOR THE MODELING AND CLASSIFICATION OF DIETARY FIBER DERIVED FROM PLANTS
Volume, issue
2 № 1 Published
Authors
Pozdnyakova Anna , Arkhipov Aleksandr , Kozlova Oksana , Ostroumov Lev
DOI
https://doi.org/10.12737/4129
Published
27.05.2014
Foods and Raw Materials
DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR THE HYDROTERMAL PROCESSING OF SPROUTED WHEAT GRAIN POWDER
Volume, issue
2 № 1 Published
Authors
Evtukhova Olga , Safronova Tatyana
DOI
https://doi.org/10.12737/4132
Published
27.05.2014
Foods and Raw Materials
A PROMISING TREND IN THEP OF FENNEL (FOENICULUM VULGARE MILL.) WHOLE PLANTS
Volume, issue
2 № 1 Published
Authors
Timasheva Lidiya Alekseevna , Gorbunova Elena
DOI
https://doi.org/10.12737/4134
Published
27.05.2014
Foods and Raw Materials
A METHOD TO INCREASE THE NUTRITIONAL VALUE OF AERATED CONFECTIONERY
Volume, issue
2 № 1 Published
Authors
Salomatov Aleksey , Toshev Abduvali , Salomatova Anna
DOI
https://doi.org/10.12737/4135
Published
27.05.2014
Foods and Raw Materials
ANALYSIS OF THE ENERGY EFFICIENCY OF THE FAST FREEZING OF BLACKCURRANT BERRIES
Volume, issue
2 № 2 Published
Authors
Korotkiy Igor
DOI
https://doi.org/10.12737/5454
Published
23.09.2014
Foods and Raw Materials
A STUDY OF PROPERTIES OF STRUCTURE-STABILIZING AGENTS FOR PRODUCTS BASED ON DAIRY RAW MATERIALS
Volume, issue
2 № 2 Published
Authors
Kozlova Oksana
DOI
https://doi.org/10.12737/5455
Published
23.09.2014
Foods and Raw Materials
ADVANTAGES OF PORCINE BLOOD PLASMA AS A COMPONENT OF FUNCTIONAL DRINKS
Volume, issue
2 № 2 Published
Authors
Kriger Olga
DOI
https://doi.org/10.12737/5456
Published
23.09.2014
Foods and Raw Materials
TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES
Volume, issue
2 № 2 Published
Authors
Lupinskaya Svetlana
DOI
https://doi.org/10.12737/5457
Published
23.09.2014
Foods and Raw Materials
RESEARCH AND DEVELOPMENT OF A PEPTIDE COMPLEX TECHNOLOGY
Volume, issue
2 № 2 Published
Authors
Milentyeva Irina
DOI
https://doi.org/10.12737/5458
Published
23.09.2014
Foods and Raw Materials
CURRENT TRENDS IN NONFAT DAIRY PRODUCTION
Volume, issue
2 № 2 Published
Authors
Smirnova Irina
DOI
https://doi.org/10.12737/5459
Published
23.09.2014
Foods and Raw Materials
TECHNOLOGY OF ALCOHOL OXIDASE PRODUCTION FROM YEAST CANDIDA BOIDINII FOR USE IN FUNCTIONAL FOODS INTENDED FOR WITHDRAWAL SYNDROME ALLEVIATION
Volume, issue
2 № 2 Published
Authors
Sukhikh Stanislav
DOI
https://doi.org/10.12737/5460
Published
23.09.2014
Foods and Raw Materials
THEORETICAL AND PRACTICAL ASPECTS OF THE DEVELOPMENT OF A BALANCED LIPID COMPLEX OF FAT COMPOSITIONS
Volume, issue
2 № 2 Published
Authors
Tereshchuk Lyubov
DOI
https://doi.org/10.12737/5461
Published
23.09.2014
Foods and Raw Materials
DEVELOPMENT AND INTRODUCTION OF NEW DAIRY TECHNOLOGIES
Volume, issue
2 № 2 Published
Authors
Zakharova Lyudmila
DOI
https://doi.org/10.12737/5462
Published
23.09.2014
Foods and Raw Materials
APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
Volume, issue
3 № 2 Published
Authors
Knyazev Sergey , Perminov Sergey , Somov Vitaliy , Evdokimov Ivan , Kurash Yuliya
DOI
https://doi.org/10.12737/13113
Published
20.10.2015
Foods and Raw Materials
THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
Volume, issue
3 № 2 Published
Authors
Bannikova Anna , Evdokimov Ivan
DOI
https://doi.org/10.12737/13114
Published
20.10.2015
Foods and Raw Materials
OBTAINING AND IDENTIFICATION OF INULIN FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS
Volume, issue
3 № 2 Published
Authors
Kozhukhova Marina , Nazarenko Maksim , Barkhatova Tatyana , Khripko Irina
DOI
https://doi.org/10.12737/13115
Published
20.10.2015
Foods and Raw Materials
FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
Volume, issue
3 № 2 Published
Authors
Zolotoreva Marina , Misyura Viktoriya , Volodin Dmitriy , Evdokimov Ivan , Shramko Mariya
DOI
https://doi.org/10.12737/13116
Published
20.10.2015
Foods and Raw Materials
USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
Volume, issue
3 № 2 Published
Authors
Butkevich Tatyana , Kharitonov Vladimir , Varlamov Valeriy , Alieva Lyudmila , Evdokimov Ivan , Kurchenko Vladimir
DOI
https://doi.org/10.12737/13117
Published
20.10.2015
Foods and Raw Materials
APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE
Volume, issue
3 № 2 Published
Authors
Fedosova Anna , Kaledina Marina
DOI
https://doi.org/10.12737/13118
Published
20.10.2015
Foods and Raw Materials
INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION
Volume, issue
3 № 2 Published
Authors
Burmagina Tatyana , Gnezdilova Anna , Kurenkova Lyudmila
DOI
https://doi.org/10.12737/13119
Published
20.10.2015
Foods and Raw Materials
AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS
Volume, issue
3 № 2 Published
Authors
Musina Olga , Lisin Petr
DOI
https://doi.org/10.12737/13120
Published
20.10.2015
Foods and Raw Materials
THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING SALTING
Volume, issue
3 № 2 Published
Authors
Kulikov Yuriy , Nagdalyan Andrey , Oboturova Natalya , Evdokimov Ivan , Gusevskaya Oksana
DOI
https://doi.org/10.12737/13121
Published
20.10.2015
Foods and Raw Materials
EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS
Volume, issue
3 № 2 Published
Authors
Potapenko Elena , Oboturova Natalya , Evdokimov Ivan , Serov Aleksandr
DOI
https://doi.org/10.12737/13122
Published
20.10.2015
Foods and Raw Materials
STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER
Volume, issue
3 № 2 Published
Authors
Kulenko Vladimir , Chervetsov Viktor , Rattur Elena
DOI
https://doi.org/10.12737/13124
Published
20.10.2015
Foods and Raw Materials
STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES
Volume, issue
3 № 1 Published
Authors
Belousova Olga , Asyakina Lyudmila , Ostroumov Lev , Avstrievskikh Aleksandr
DOI
https://doi.org/10.12737/11170
Published
01.07.2015
Foods and Raw Materials
EFFECT OF SODIUM BICARBONATE RESIDUE ON SOME CHARACTERISTICS OF PROCESSED MEAT PRODUCTS
Volume, issue
6 № 2 Published
Authors
Akbari-adergani Behrouz , Sallak Neda , Jahed khaniki Gholamreza , Rastkari Noushin , Sadighara Parisa
DOI
https://doi.org/10.21603/2308-4057-2018-2-249-255
Published
20.12.2018
Foods and Raw Materials
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
Volume, issue
4 № 1 Published
Authors
Bochkarev M S , Egorova E Yu , Reznichenko I Yu , Poznyakovskiy V M
DOI
https://doi.org/10.21179/2308-4057-2016-1-4-12
Published
27.06.2016
Foods and Raw Materials
PHYTOCHEMICAL CONTENTS IN SOLID-LIQUID EXTRACTION OF AQUEOUS ALCOHOLIC EXTRACT OF CHICORY (CICHORIUM INTYBUS L.) LEAVES
Volume, issue
4 № 2 Published
Authors
Dzharov V V , Mishra A P , Shariati M A , Atanassova M S , Plygun S
DOI
https://doi.org/10.21179/2308-4057-2016-2-32-37
Published
31.12.2016
Foods and Raw Materials
INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT
Volume, issue
5 № 1 Published
Authors
Gombozhapova N I , Bazhenova B A , Leskova S Yu , Badmaeva T M , Danilov A M
DOI
https://doi.org/10.21179/2308-4057-2017-1-11-19
Published
29.06.2017
Foods and Raw Materials
INFLUENCE OF PLASTICIZER CONTENT ON ORGANOLEPTIC, PHYSICO-CHEMICAL AND STRENGTH CHARACTERISTICS OF APPLE SAUCE-BASED EDIBLE FILM
Volume, issue
5 № 2 Published
Authors
Bykov D E , Eremeeva N B , Makarova N V , Bakharev V V , Demidova A V , Bykova T O
DOI
https://doi.org/10.21603/2308-4057-2017-2-5-14
Published
26.12.2017
Foods and Raw Materials
EFFECTS OF IN-PACKAGE PASTEURIZATION ON PREVENTING SPOILAGE IN EMULSION VACUUM PACKAGED SAUSAGES DURING REFRIGERATED STORAGE
Volume, issue
6 № 1 Published
Authors
Abhari Khadijeh , Jafarpour Dornoush , Shekarforoush Seyed Shahram
DOI
https://doi.org/10.21603/2308-4057-2018-1-40-46
Published
20.06.2018
Foods and Raw Materials
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES
Volume, issue
3 № 1 Published
Authors
Grek Elena , Krasulya Elena
DOI
https://doi.org/10.12737/11233
Published
01.07.2015
Foods and Raw Materials
STUDY OF LYSATE ACTIVITY TO MODIFICATE COLLAGENE RAW MATERIALS TO USE IN SAUSAGE MIXTURE
Volume, issue
6 № 2 Published
Authors
Danilov Andrey , Bazhenova Bayana , Danilov Michail , Gerasimov Alexandr
DOI
https://doi.org/10.21603/2308-4057-2018-2-256-263
Published
20.12.2018
Foods and Raw Materials
THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING
Volume, issue
4 № 1 Published
Authors
Buaynov O N , Buaynova I V
DOI
https://doi.org/10.21179/2308-4057-2016-1-13-18
Published
27.06.2016
Foods and Raw Materials
EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE
Volume, issue
4 № 2 Published
Authors
Golovach T N , Dudchik N V , Veremeenko E G , Tsygankov V G , Bondarchuk A M , Filonyuk V A , Shevlyakov V V , Ushkov A A , Sobol' Yu A , Erm G I , Kurchenko V P
DOI
https://doi.org/10.21179/2308-4057-2016-2-38-47
Published
31.12.2016
Foods and Raw Materials
EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
Volume, issue
5 № 1 Published
Authors
Khankhalaeva I A , Khamagaeva I S , Nikiforova A P
DOI
https://doi.org/10.21179/2308-4057-2017-1-20-29
Published
29.06.2017
Foods and Raw Materials
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD
Volume, issue
5 № 2 Published
Authors
Derkach S R , Grokhovsky V A , Kuranova L K , Volchenko V I
DOI
https://doi.org/10.21603/2308-4057-2017-2-15-23
Published
26.12.2017
Foods and Raw Materials
OAT PROTEIN CONCENTRATE PRODUCTION
Volume, issue
6 № 1 Published
Authors
Kriger Olga V , Kashirskikh Egor V , Babich Olga O , Noskova Svetlana Yu
DOI
https://doi.org/10.21603/2308-4057-2018-1-47-55
Published
20.06.2018
Foods and Raw Materials
SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA)
Volume, issue
3 № 1 Published
Authors
Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy , Latkova Elena
DOI
https://doi.org/10.12737/11234
Published
01.07.2015
Foods and Raw Materials
PROSPECTS FOR USING PINE NUT PRODUCTS IN THE DAIRY INDUSTRY
Volume, issue
6 № 2 Published
Authors
Dyshlyuk Lyubov , Sukhikh Stanislav , Ivanova Svetlana , Smirnova Irina , Subbotina Margarita , Pozdnyakova Anna , Neverov Evgeniy , Garmashov Sergey
DOI
https://doi.org/10.21603/2308-4057-2018-2-264-280
Published
20.12.2018
Foods and Raw Materials
STUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATION
Volume, issue
4 № 1 Published
Authors
Dubova H E , Sukmanov V A , Marynin A I , Zakharevych V B , Voskobojnyk V I
DOI
https://doi.org/10.21179/2308-4057-2016-1-19-26
Published
27.06.2016
Foods and Raw Materials
FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN
Volume, issue
4 № 2 Published
Authors
Kolpakova V V , Chumikina L V , Arabova L I , Lukin D N , Topunov A F , Titov Evgeniy
DOI
https://doi.org/10.21179/2308-4057-2016-2-48-57
Published
31.12.2016
Foods and Raw Materials
INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES
Volume, issue
5 № 1 Published
Authors
Khramtsov A G , Blinov A V , Blinova A A , Serov A V
DOI
https://doi.org/10.21179/2308-4057-2017-1-30-40
Published
29.06.2017
Foods and Raw Materials
PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION
Volume, issue
5 № 2 Published
Authors
Egorova E Yu , Khmelev V N , Morozhenko Yu V , Reznichenko I Yu
DOI
https://doi.org/10.21603/2308-4057-2017-2-24-35
Published
26.12.2017
Foods and Raw Materials
DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD
Volume, issue
6 № 1 Published
Authors
Izgarishev Aleksandr V , Izgarisheva Natal'ya V , Ostroumov Lev A
DOI
https://doi.org/10.21603/2308-4057-2018-1-56-62
Published
20.06.2018
Foods and Raw Materials
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
Volume, issue
3 № 1 Published
Authors
Patrakova Irina , Gurinovich Galina
DOI
https://doi.org/10.12737/11235
Published
01.07.2015
Foods and Raw Materials
MICROSTRUCTURE AND COOKING QUALITY OF BARLEY-ENRICHED PASTA PRODUCED AT DIFFERENT PROCESS PARAMETERS
Volume, issue
6 № 2 Published
Authors
Kosović Indira , Benšić Mirta , Ačkar Đurđica , Jozinović Antun , Ugarčić Žaneta , Babić Jurislav , Miličević Borislav , Šubarić Drago
DOI
https://doi.org/10.21603/2308-4057-2018-2-281-290
Published
20.12.2018
Foods and Raw Materials
PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY
Volume, issue
4 № 1 Published
Authors
Khamagaeva I S , Tsybikova A H , Zambalova N A , Suk-Ho Choi
DOI
https://doi.org/10.21179/2308-4057-2016-1-27-35
Published
27.06.2016
Foods and Raw Materials
STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.)
Volume, issue
4 № 2 Published
Authors
Lebedev L R , Kosogova T A , Teplyakova T V , Kriger A V , Elchaninov V V , Belov A N , Koval' A D
DOI
https://doi.org/10.21179/2308-4057-2016-2-58-65
Published
31.12.2016
Foods and Raw Materials
IMPACT OF BETALACTOGLOBULIN HYDROLYSATE ON STRUCTURAL AND MECHANICAL PROPERTIES OF ALLERGENIC POTENCY-RESTRICTED YOGURT
Volume, issue
5 № 1 Published
Authors
Ponomarev A N , Melnikova E I , Bogdanova E V , Kharitonov D V
DOI
https://doi.org/10.21179/2308-4057-2017-1-41-50
Published
29.06.2017
Foods and Raw Materials
COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS
Volume, issue
5 № 2 Published
Authors
Jafarpour D , Amirzadeh A , Maleki M , Mahmoudi M R
DOI
https://doi.org/10.21603/2308-4057-2017-2-36-43
Published
26.12.2017
Foods and Raw Materials
STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER
Volume, issue
6 № 1 Published
Authors
Lisitsyn Andrey B , Semenova Anastasiya A , Kuznetsova Tat'yana G , Dydykin Andrey S , Nasonova Viktoriya V
DOI
https://doi.org/10.21603/2308-4057-2018-1-63-70
Published
20.06.2018
Foods and Raw Materials
TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY
Volume, issue
3 № 1 Published
Authors
Sergeeva Irina
DOI
https://doi.org/10.12737/11236
Published
01.07.2015
Foods and Raw Materials
OPTIMISATION OF A PROCESS FOR COCOA-BASED VERMICELLI
Volume, issue
6 № 2 Published
Authors
Singh Jyoti , Kalyan Krishna , Yikona Abigail , Sen Sourav , Kaur Sawinder , Gat Yogesh , Kaur Navneet , Rasane Prasad
DOI
https://doi.org/10.21603/2308-4057-2018-2-291-295
Published
20.12.2018
Foods and Raw Materials
BEER QUALITY ASSURANCE BY CONTROLLING WORT POLYPHENOLIC CONTENT WITH ADSORPTION METHOD
Volume, issue
4 № 1 Published
Authors
Krasnova T A , Gora N V , Golubeva N S
DOI
https://doi.org/10.21179/2308-4057-2016-1-36-43
Published
27.06.2016
Foods and Raw Materials
METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES
Volume, issue
4 № 2 Published
Authors
Lobach E Yu , Poznyakovskiy V M
DOI
https://doi.org/10.21179/2308-4057-2016-2-66-74
Published
31.12.2016
Foods and Raw Materials
FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER
Volume, issue
5 № 1 Published
Authors
Sukhikh S A , Krumlikov V Yu , Evsukova A O , Asyakina L K
DOI
https://doi.org/10.21179/2308-4057-2017-1-51-62
Published
29.06.2017
Foods and Raw Materials
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
Volume, issue
5 № 2 Published
Authors
Fedosova A N , Kaledina M V
DOI
https://doi.org/10.21603/2308-4057-2017-2-44-53
Published
26.12.2017
Foods and Raw Materials
OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN
Volume, issue
6 № 1 Published
Authors
Magomedov Gazibeg O , Zhuravlev Aleksey A , Lobosova Larisa A , Zhurakhova Svetlana N
DOI
https://doi.org/10.21603/2308-4057-2018-1-71-78
Published
20.06.2018
Foods and Raw Materials
INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
Volume, issue
3 № 1 Published
Authors
Shcheglova Irina , Vereshchagin Aleksandr
DOI
https://doi.org/10.12737/11237
Published
01.07.2015
Foods and Raw Materials
CHERRY CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY UNDER FREEZING COMPREHENSIVE RELATIONS ASSESSMENT
Volume, issue
6 № 2 Published
Authors
Vasylyshyna Olena
DOI
https://doi.org/10.21603/2308-4057-2018-2-296-304
Published
20.12.2018
Foods and Raw Materials
STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL
Volume, issue
4 № 1 Published
Authors
Lisitsyn A B , Kriger O V , Mitrokhin P V
DOI
https://doi.org/10.21179/2308-4057-2016-1-44-50
Published
27.06.2016
Foods and Raw Materials
STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES
Volume, issue
4 № 2 Published
Authors
Patrakova I S , Gurinovich G V
DOI
https://doi.org/10.21179/2308-4057-2016-2-75-84
Published
31.12.2016
Foods and Raw Materials
GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY
Volume, issue
5 № 1 Published
Authors
Valiulina D F , Makarova N V , Kustova I A
DOI
https://doi.org/10.21179/2308-4057-2017-1-63-72
Published
29.06.2017
Foods and Raw Materials
FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS
Volume, issue
5 № 2 Published
Authors
Lisitsyn A B , Chernukha I M , Lunina O I
DOI
https://doi.org/10.21603/2308-4057-2017-2-54-61
Published
26.12.2017
Foods and Raw Materials
DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR
Volume, issue
6 № 1 Published
Authors
Mayurnikova Larisa A , Rudnev Sergey D , Davydenko Nataliya I , Novoselov Sergey V , Popova Dina G
DOI
https://doi.org/10.21603/2308-4057-2018-1-79-89
Published
20.06.2018
Foods and Raw Materials
STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE
Volume, issue
3 № 1 Published
Authors
Subbotina Margarita , Dolgolyuk Irina
DOI
https://doi.org/10.12737/11238
Published
01.07.2015
Foods and Raw Materials
PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT
Volume, issue
4 № 1 Published
Authors
Mar'in V A , Vereshchagin A L
DOI
https://doi.org/10.21179/2308-4057-2016-1-51-60
Published
27.06.2016
Foods and Raw Materials
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
Volume, issue
5 № 1 Published
Authors
Zhuravlev A A , Lukina S I , Ponomareva E I , Roslyakova K E
DOI
https://doi.org/10.21179/2308-4057-2017-1-73-80
Published
29.06.2017
Foods and Raw Materials
STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
Volume, issue
5 № 2 Published
Authors
Majeed M , Anwar S , Khan M U , Asghar A , Shariati M A , Semykin V , Fazel M
DOI
https://doi.org/10.21603/2308-4057-2017-2-62-69
Published
26.12.2017
Foods and Raw Materials
STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN
Volume, issue
6 № 1 Published
Authors
Nepovinnykh Nataliia V , Klyukina Oksana N , Kodatskiy Yuriy A , Ptichkina Nataliia M , Yeganehzad Samira
DOI
https://doi.org/10.21603/2308-4057-2018-1-90-98
Published
20.06.2018
Foods and Raw Materials
TECHNOLOGY OF AFTERPURIFICATION OF DRINKING WATER FROM ORGANIC CONTAMINANTS IN PRODUCTION OF FOODSTUFF
Volume, issue
4 № 1 Published
Authors
Timoshchuk I V
DOI
https://doi.org/10.21179/2308-4057-2016-1-61-69
Published
27.06.2016
Foods and Raw Materials
INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION
Volume, issue
5 № 1 Published
Authors
Zhuravlev R A , Tamova M Yu , Bugayets N A , Poznyakovskiy V M , Penov N D
DOI
https://doi.org/10.21179/2308-4057-2017-1-81-89
Published
29.06.2017
Foods and Raw Materials
INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY
Volume, issue
5 № 2 Published
Authors
Meleshkina E P , Pankratov G N , Vitol I S , Kandrokov R H , Tulyakov D G
DOI
https://doi.org/10.21603/2308-4057-2017-2-70-82
Published
26.12.2017
Foods and Raw Materials
DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
Volume, issue
6 № 1 Published
Authors
Nevskaya Ekaterina V , Borodulin Dmitriy M , Potekha Valentin L , Nevskiy Andrey A , Lobasenko Boris A , Shulbaeva Margarita T
DOI
https://doi.org/10.21603/2308-4057-2018-1-99-109
Published
20.06.2018
Foods and Raw Materials
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION
Volume, issue
5 № 2 Published
Authors
Melnikova E I , Losev A N , Stanislavskaya E B
DOI
https://doi.org/10.21603/2308-4057-2017-2-83-93
Published
26.12.2017
Foods and Raw Materials
PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A
Volume, issue
6 № 1 Published
Authors
Nguyen Phung Tien , Siripongvutikorn Sunisa , Usawakesmanee Worapong
DOI
https://doi.org/10.21603/2308-4057-2018-1-110-119
Published
20.06.2018
Foods and Raw Materials
IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION
Volume, issue
5 № 2 Published
Authors
Permyakova L V , Pomozova V A , Antipova L V
DOI
https://doi.org/10.21603/2308-4057-2017-2-94-104
Published
26.12.2017
Foods and Raw Materials
EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS
Volume, issue
6 № 1 Published
Authors
Timakova Roza T , Tikhonov Sergey L , Tikhonova Natal'ya V , Gorlov Ivan F
DOI
https://doi.org/10.21603/2308-4057-2018-1-120-127
Published
20.06.2018
Foods and Raw Materials
THE STUDY ON EFFECT OF SODIUM CHLORIDE ON THE ANTIOXIDANT ACTIVITY OF MEET
Volume, issue
5 № 2 Published
Authors
Tunieva E K , Kotenkova E A
DOI
https://doi.org/10.21603/2308-4057-2017-2-105-111
Published
26.12.2017
Foods and Raw Materials
POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
Volume, issue
6 № 1 Published
Authors
Usenko Natalia I , Khlestkina Elena К , Asavasanti Suvaluk , Gordeeva Elena I , Yudina Rimma S , Otmakhova Yulia S
DOI
https://doi.org/10.21603/2308-4057-2018-1-128-135
Published
20.06.2018
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