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Articles of rubric " BIOTECHNOLOGY " of journal " FOODS AND RAW MATERIALS "

DEVELOPMENT OF MATHEMATICAL MODELS OF CENTRIFUGAL MIXING UNITS OF NEW DESIGN FOR THE PRODUCTION OF DRY COMBINED FOOD UNITS OF NEW DESIGN FOR THE PRODUCTION OF DRY COMBINED FOOD PRODUCTS
LACTOSE CRYSTALLIZATION: CURRENT ISSUES AND PROMISING ENGINEERING SOLUTIONS
INTENSIFICATION OF ULTRAFILTRATION CONCENTRATING BY THE SEPARATION OF THE CONCENTRATION BOUNDARY LAYER
INTENSIFICATION OF YEAST BIOMASS CULTURING IN A FILM BIOREACTOR
MIXTURES FOR VERTEBROPLASTY: THE FLOWABILITY OF THEIR COMPONENTS AND A NEW PRODUCTION TECHNOLOGY USING A CENTRIFUGAL MIXER
RHEOMETRIC MONITORING OF THE FORMATION OF MILK–PROTEIN BLOB
SIMULATING THE REFRIGERATION OF BATCH DAIRY PRODUCTS IN A MULTIZONE COLD SUPPLY SYSTEM
KINETICS OF THE VACUUM DRYING OF CHEESES
STUDING THE FOAMING OF PROTEIN SOLUTIONS BY STOCHASTIC METHODS
THEORETICAL AND PRACTICAL ASPECTS OF THE THERMOGRAPHIC METHOD FOR MILK COAGULATION RESEARCH
SISTEMIC REGULARITIES IN THE STUDY AND DESIGN OF TECHNOLOGICAL COMPLEXES FOR THE PRODUCTION OF INSTANT PEVERAGES
PROSPECTS OF USING EXTREMELY LOW DOSES OF PHYSICAL FACTORS IMPACT IN FOOD BIOTECHNOLOGY
THE STUDY OF RHEOLOGICAL BEHAVIOR AND SAFETY METRICS OF NATURAL BIOPOLYMERS
CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF CORN HYBRIDS GRAIN OF DIFFERENT PIGMENTATION
ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT
ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION
STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF IN VITRO TESTING CULTURES
GENETIC IDENTIFICATION OF BOVINE LEUKAEMIA VIRUS
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
INVESTIGATING ANTIBIOTIC ACTIVITY OF THE GENUS BACILLUS STRAINS AND PROPERTIES OF THEIR BACTERIOCINS IN ORDER TO DEVELOP NEXT-GENERATION PHARMACEUTICALS
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS
DEVELOPMENT OF TEST PROCEDURES AND THE SEARCH FOR OPTIMAL POSITIONS OF THE PRIMERS PLANTING USING THE PROGRAM PRIMERQUEST FOR IDENTIFICATION OF PLANT OBJECTS
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
HYDROCOLLOID EFFECT ON THE STABILIZATION OF VEGETABLE PUREES IN THE PROCESS OF FREEZING, REFRIGERATING AND DEFROSTING
TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN
DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS
THE PROPERTIES OF BACTERIOCINS OBTAINED UNDER THE DIFFERENT CONDITIONS
TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN
COMPLEX OF POLYPHENOLS SORBED ON BUCKWHEAT FLOUR AS A FUNCTIONAL FOOD INGREDIENT
Foods and Raw Materials
DEVELOPMENT OF MATHEMATICAL MODELS OF CENTRIFUGAL MIXING UNITS OF NEW DESIGN FOR THE PRODUCTION OF DRY COMBINED FOOD UNITS OF NEW DESIGN FOR THE PRODUCTION OF DRY COMBINED FOOD PRODUCTS
Volume, issue
1 № 1 Published
Authors
Ivanets Vitaliy , Borodulin Dmitry
DOI
https://doi.org/10.12737/1558
Published
05.11.2013
Foods and Raw Materials
LACTOSE CRYSTALLIZATION: CURRENT ISSUES AND PROMISING ENGINEERING SOLUTIONS
Volume, issue
1 № 1 Published
Authors
Chervetsov Viktor , Bredikhin Aleksey , Semipyatnyi Vladislav , Strizhko Mariya , Kirsanov Vladimir , Ryabova Anastasiya Evgen'evna , Galstyan Aram
DOI
https://doi.org/10.12737/1559
Published
05.11.2013
Foods and Raw Materials
INTENSIFICATION OF ULTRAFILTRATION CONCENTRATING BY THE SEPARATION OF THE CONCENTRATION BOUNDARY LAYER
Volume, issue
1 № 1 Published
Authors
Lobasenko Boris , Semenov Andrey
DOI
https://doi.org/10.12737/1560
Published
05.11.2013
Foods and Raw Materials
INTENSIFICATION OF YEAST BIOMASS CULTURING IN A FILM BIOREACTOR
Volume, issue
1 № 2 Published
Authors
Zhukova Olga , Voynov Nikolay , Nikolaev Aleksandr
DOI
https://doi.org/10.12737/2057
Published
20.12.2013
Foods and Raw Materials
MIXTURES FOR VERTEBROPLASTY: THE FLOWABILITY OF THEIR COMPONENTS AND A NEW PRODUCTION TECHNOLOGY USING A CENTRIFUGAL MIXER
Volume, issue
2 № 1 Published
Authors
Borodulin Dmitry , Sukhorukov Dmitry
DOI
https://doi.org/10.12737/4137
Published
27.05.2014
Foods and Raw Materials
RHEOMETRIC MONITORING OF THE FORMATION OF MILK–PROTEIN BLOB
Volume, issue
2 № 1 Published
Authors
Pirogov Aleksandr
DOI
https://doi.org/10.12737/4138
Published
27.05.2014
Foods and Raw Materials
SIMULATING THE REFRIGERATION OF BATCH DAIRY PRODUCTS IN A MULTIZONE COLD SUPPLY SYSTEM
Volume, issue
2 № 2 Published
Authors
Buyanova Irina
DOI
https://doi.org/10.12737/5469
Published
23.09.2014
Foods and Raw Materials
KINETICS OF THE VACUUM DRYING OF CHEESES
Volume, issue
2 № 2 Published
Authors
Ermolaev Vladimir
DOI
https://doi.org/10.12737/5471
Published
23.09.2014
Foods and Raw Materials
STUDING THE FOAMING OF PROTEIN SOLUTIONS BY STOCHASTIC METHODS
Volume, issue
2 № 2 Published
Authors
Ivanova Svetlana
DOI
https://doi.org/10.12737/5472
Published
23.09.2014
Foods and Raw Materials
THEORETICAL AND PRACTICAL ASPECTS OF THE THERMOGRAPHIC METHOD FOR MILK COAGULATION RESEARCH
Volume, issue
2 № 2 Published
Authors
Osintsev Alexey
DOI
https://doi.org/10.12737/5473
Published
23.09.2014
Foods and Raw Materials
SISTEMIC REGULARITIES IN THE STUDY AND DESIGN OF TECHNOLOGICAL COMPLEXES FOR THE PRODUCTION OF INSTANT PEVERAGES
Volume, issue
2 № 2 Published
Authors
Popov Anatoliy
DOI
https://doi.org/10.12737/5474
Published
23.09.2014
Foods and Raw Materials
PROSPECTS OF USING EXTREMELY LOW DOSES OF PHYSICAL FACTORS IMPACT IN FOOD BIOTECHNOLOGY
Volume, issue
6 № 2 Published
Authors
Danilchuk Tatiana , Ganina Vera
DOI
https://doi.org/10.21603/2308-4057-2018-2-305-313
Published
20.12.2018
Foods and Raw Materials
THE STUDY OF RHEOLOGICAL BEHAVIOR AND SAFETY METRICS OF NATURAL BIOPOLYMERS
Volume, issue
4 № 1 Published
Authors
Asyakina L K , Dolganyuk V F , Belova D D , Peral M M , Dyshlyuk L S
DOI
https://doi.org/10.21179/2308-4057-2016-1-70-78
Published
27.06.2016
Foods and Raw Materials
CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF CORN HYBRIDS GRAIN OF DIFFERENT PIGMENTATION
Volume, issue
4 № 2 Published
Authors
Zhirkova E V , Skorokhodova M V , Martirosyan V V , Sotchenko E F , Malkina V D , Shatalova T A
DOI
https://doi.org/10.21179/2308-4057-2016-2-85-91
Published
31.12.2016
Foods and Raw Materials
ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT
Volume, issue
5 № 1 Published
Authors
Piskaeva A I , Babich O O , Dolganyuk V F , Garmashov S Yu
DOI
https://doi.org/10.21179/2308-4057-2017-1-90-99
Published
29.06.2017
Foods and Raw Materials
ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION
Volume, issue
5 № 2 Published
Authors
Astakhova L A , Asyakina L K
DOI
https://doi.org/10.21603/2308-4057-2017-2-112-120
Published
26.12.2017
Foods and Raw Materials
STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF IN VITRO TESTING CULTURES
Volume, issue
6 № 1 Published
Authors
Prosekov Aleksandr Yu , Dyshlyuk Lyubov’ S , Milent'eva Irina S , Pavsky Valery A , Ivanova Svetlana , Garmashov Sergey Yu
DOI
https://doi.org/10.21603/2308-4057-2018-1-136-143
Published
20.06.2018
Foods and Raw Materials
GENETIC IDENTIFICATION OF BOVINE LEUKAEMIA VIRUS
Volume, issue
6 № 2 Published
Authors
Donnik Irina Mihaylovna , Vafin Ramil , Galstyan Aram , Krivonogova Anna Sergeevna , Shaeva Aigul , Gilmanov Khamid , Karimova Rufiya , Tyulkin Sergey Vladimirovich , Kuźmak Jacek
DOI
https://doi.org/10.21603/2308-4057-2018-2-314-324
Published
20.12.2018
Foods and Raw Materials
AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
Volume, issue
4 № 1 Published
Authors
Khramtsov A G
DOI
https://doi.org/10.21179/2308-4057-2016-1-79-89
Published
27.06.2016
Foods and Raw Materials
INVESTIGATING ANTIBIOTIC ACTIVITY OF THE GENUS BACILLUS STRAINS AND PROPERTIES OF THEIR BACTERIOCINS IN ORDER TO DEVELOP NEXT-GENERATION PHARMACEUTICALS
Volume, issue
4 № 2 Published
Authors
Zimina M I , Sukhih S A , Babich O O , Noskova S Yu , Abrashina A A , Prosekov A Yu
DOI
https://doi.org/10.21179/2308-4057-2016-2-92-100
Published
31.12.2016
Foods and Raw Materials
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS
Volume, issue
5 № 1 Published
Authors
Suvorov О A , Volozhaninova S Yu , Balandin G V , Frolova Yu V , Kozlovskaya A E , Fokina E N , Labutina N V
DOI
https://doi.org/10.21179/2308-4057-2017-1-100-107
Published
29.06.2017
Foods and Raw Materials
DEVELOPMENT OF TEST PROCEDURES AND THE SEARCH FOR OPTIMAL POSITIONS OF THE PRIMERS PLANTING USING THE PROGRAM PRIMERQUEST FOR IDENTIFICATION OF PLANT OBJECTS
Volume, issue
5 № 2 Published
Authors
Moskvina N A
DOI
https://doi.org/10.21603/2308-4057-2017-2-121-127
Published
26.12.2017
Foods and Raw Materials
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
Volume, issue
6 № 1 Published
Authors
Syromyatnikov Mikhail Yu , Kokina Anastasia V , Savinkova Olga V , Panevina Anna V , Solodskikh Sergey A , Orlova Maria V , Grabovich Margarita Yu , Starkov Anatoly A , Popov Vasily N
DOI
https://doi.org/10.21603/2308-4057-2018-1-144-153
Published
20.06.2018
Foods and Raw Materials
HYDROCOLLOID EFFECT ON THE STABILIZATION OF VEGETABLE PUREES IN THE PROCESS OF FREEZING, REFRIGERATING AND DEFROSTING
Volume, issue
6 № 2 Published
Authors
Nugmanov Albert , Hadjisimu Panagiotis , Titova Lyubov , Aleksanyan Igor , Shamova Maria
DOI
https://doi.org/10.21603/2308-4057-2018-2-325-333
Published
20.12.2018
Foods and Raw Materials
TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN
Volume, issue
4 № 1 Published
Authors
Novoselova M V , Prosekov A Yu
DOI
https://doi.org/10.21179/2308-4057-2016-1-90-101
Published
27.06.2016
Foods and Raw Materials
DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS
Volume, issue
5 № 1 Published
Authors
Zimina M I , Gazieva A F , Pozo-Dengra J , Noskova S Yu , Prosekov A Yu
DOI
https://doi.org/10.21179/2308-4057-2017-1-108-117
Published
29.06.2017
Foods and Raw Materials
THE PROPERTIES OF BACTERIOCINS OBTAINED UNDER THE DIFFERENT CONDITIONS
Volume, issue
5 № 2 Published
Authors
Zimina M I , Gazieva A F , Sukhih S A , Dishluk L S
DOI
https://doi.org/10.21603/2308-4057-2017-2-128-136
Published
26.12.2017
Foods and Raw Materials
TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN
Volume, issue
6 № 1 Published
Authors
Tyulkin Sergey V , Vafin Ramil’ R , Zagidullin Lenar R , Akhmetov Takhir M , Petrov Andrey N , Diel Friedhelm
DOI
https://doi.org/10.21603/2308-4057-2018-1-154-162
Published
20.06.2018
Foods and Raw Materials
COMPLEX OF POLYPHENOLS SORBED ON BUCKWHEAT FLOUR AS A FUNCTIONAL FOOD INGREDIENT
Volume, issue
6 № 2 Published
Authors
Petrov Nikita , Sidorova Yuliya , Sarkisyan Varuzhan , Frolova Yuliya , Zorin Sergey , Kochetkova Alla , Mazo Vladimir
DOI
https://doi.org/10.21603/2308-4057-2018-2-334-341
Published
20.12.2018
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