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Home / Journals / Food Processing: Techniques and Technology / Rubric STANDARDISATION, CERTIFICATION, QUALITY AND SAFETY

Articles of rubric " STANDARDISATION, CERTIFICATION, QUALITY AND SAFETY " of journal " FOOD PROCESSING: TECHNIQUES AND TECHNOLOGY "

ORGANIC PRODUCTS: THE CURRENT LEGAL FORMS OF PRODUCTION AND TURNOVER SUPPORT
INNOVATIVE DECISIONS IN THE PRODUCTION QUALITY CONTROL OF FLOUR MILLING
ACHIEVEMENT AND FUTURE DEVELOPMENTS OF POLYMER MATERIALS FOR MEAT AND SEMI-FINISHED PRODUCTS
SPECIFICS OF THE HACCP PROGRAM AT NUTRITION DEPARTMENTS ON HEALTH INSTITUTIONS
THE PAMIR YAKS OF NORTH TAJIKISTAN: SPECIFICS OF HIDE FORMATION
MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK
THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES
EFFECT OF SOAKING ON HEAVY METALS CONTENT IN MUSHROOMS
A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS
QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS
COMPLEX SYSTEM OF FOODSTUFF QUALITY AND SAFETY ASSESSMENT USING INFORMATION TECHNOLOGIES
ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA
TECHNOLOGY AND EVALUATION OF HARD-BOILED SWEETS ENRICHED WITH BIOLOGICALLY ACTIVE PLANT AND ANIMAL RAW MATERIALS EXTRACTS
ADSORPTION OF CADMIUM FROM AQUEOUS SOLUTIONS ON MODIFIED SORBENTS
EFFECT OF TRANSPORT AND STORAGE ON THE WEIGHT AND MOISTURE LOSS OF EXOTIC FRUITS
PHYTOCHEMICAL POTENTIAL AND INHIBITORY PROPERTIES OF NEW VARIETIES OF LEGUMINOUS PLANTS
THERMAL ANALYSIS IN THE QUALITY STUDY OF CHOCOLATE AND CONFECTIONERY PRODUCTS
GRAIN COMPOSITES WITH A COMPLEMENTARY AMINO ACID COMPOSITION IN FOOD AND FODDER
CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF INSTANT COFFEE AND COFFEE CAPSULES: COMPARATIVE ANALYSIS
FORMULATION AND QUALITY ASSESSMENT OF DIABETIC JELLY MARMALADE 'KARKADE' FORTIFIED WITH SUCCINIC ACID
EFFECT OF WILD CHAMOMILE EXTRACTS ON THE COMPLEX OF ECONOMIC BENEFITS OF RABBIT MEAT
EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION
EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS
IDENTIFICATION OF MARINE FISH TAXA BY LINEAR DISCRIMINANT ANALYSIS OF REFLECTION SPECTRA IN THE NEAR-INFRARED REGION
DEVELOPMENT OF A SOFTWARE PRODUCT FOR THE AUTOMATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IN FOOD PRODUCTION
DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION
EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS
SUITABILITY OF RHUBARB PETIOLES FOR FREEZING AND LONG-TERM STORAGE
STUDY OF CONSUMER PREFERENCES TO INNOVATIVE BEVERAGES FOR CARBOHYDRATE METABILISM IMPROVEMENT
PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES
APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
ESTIMATION OF CONSUMER PROPERTIES AND SAFETY FACTORS OF FRESH OYSTER MUSHROOMS, CULTIVATED AT CHELYABINSK REGION ENTERPRISES
DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS
IDENTIFICATION OF HONEY FROM THE ALTAI TERRITORY USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS
APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION
HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION
THE ANALYSIS OF BUTTER SAFETY INDICES
IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS
DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS
SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI
TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI
TONICS WITH FUNCTIONAL PROPERTIES
STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS
THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE
GINGERBREAD WITH FRUIT FILLING: PRESERVATION FACTOR ASSESSMENT
CRITERIA OF VEGETABLE JUICES NATURALNESS
DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY
EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION
IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY
CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION
DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS
DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE
COMPARISON OF THE TRIGLYCERIDE CONTENT OF SEA BUCKTHORN OIL OF THE ALTAI TERRITORY BY DIFFERENTIAL SCANNING CALORIMETRY
DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN
VEGETABLE OILS AS FUNCTIONAL FOODS
UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS
PROCESSING SUITABILITY OF MARROWS GROWN IN THE KEMEROVO REGION
DEVELOPMENT OF HACCP PLAN TO ENSURE THE SAFETY OF KVASS PRODUCTION
INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE
COMPARATIVE EVALUATION OF QUALITY AND COMPETITIVENESS OF NATURAL HONEY SAMPLES
OAT PROTEIN CONCENTRATE AS PART OF CURD PRODUCT FOR SPORT NUTRITION
QUALITY EVALUATION OF FRESH RUTABAGA
EVALUATION OF HIPS (ROSA MAJALIS HERRM.) GATHERED ON THE COAL OPENCAST DUMP IN THE KEMEROVO REGION
METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING
THE INFORMATIONAL SAFETY MODEL OF A TONIC (ENERGY) DRINK WITH SCHIZANDRA CHINENSIS
RESEARCH ON VEGETABLE OIL OXIDATION DURING TRANSPORTATION AND STORAGE
APPLICATION OF POLYMERASE CHAIN REACTION METHOD FOR SPECIFIC IDENTIFICATION OF FOODS OF PLANT RAW MATERIAL PROCESSING
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
THE ANALYSIS OF CONSUMER PREFERENCES OF THE CITIZENS OF SARATOV TO PRODUCTS BASED ON COTTAGE CHEESE WHEY AND FOODS CONTAINING DIETARY FIBERS
METHOD OF IDENTIFICATION OF SEA BUCKTHORN AND SUNFLOWER OILS MIXTURE
APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
EFFECT OF PUMPKIN HUSKS ON CRACKER DOUGH FERMENTATION
NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES
DETERMINATION OF ANTIBIOTICS (CHLORAMPHENICOL AND TETRACYCLINE) IN FOODS WITH DIFFERENT MATRICES
THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY
USE OF NUCLEOTIDE SEQUENCES OF FRUIT AND BERRY GENOME FRAGMENTS TO DETERMINE PHYLOGENETIC RELATIONSHIP
RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING
QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY
ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS
STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET
DESIGN OF SPECIFIC IDENTIFICATION METHODOF FRUIT RAW MATERIAL BASED ON MOLECULAR GENETIC ANALYSIS
PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT
ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS
CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS
LIPASE ACTIVITY AS FACTOR OF HIGH QUALITY AND ECOLOGICAL PURITY OF SUNFLOWER SEEDS
TOOLS OF STATISTICAL ANALYSIS IN BREWING
EFFECT OF TECHNOLOGICAL PROCESSING ON VITAMIN C CONTENT IN SEA BUCKTHORN WINE RAW MATERIAL
CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES»
JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT
I INFLUENCE OF HEAT TREATMENT ON MACROMYCETE PHYSICAL CHARACTERISTICS AND THE CONTENT OF HEAVY METALS IN THEM
ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI
METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
Food Processing: Techniques and Technology
ORGANIC PRODUCTS: THE CURRENT LEGAL FORMS OF PRODUCTION AND TURNOVER SUPPORT
Volume, issue
48 № 3 Published
Authors
Belyakova Zinaida
DOI
https://doi.org/10.21603/2074-9414-2018-3-140-151
Published
06.11.2018
Food Processing: Techniques and Technology
INNOVATIVE DECISIONS IN THE PRODUCTION QUALITY CONTROL OF FLOUR MILLING
Volume, issue
48 № 3 Published
Authors
Mizanbekova Salima , Bogomolova Irina , Shatohina Nataliya , Bogomolov Anton
DOI
https://doi.org/10.21603/2074-9414-2018-3-152-160
Published
06.11.2018
Food Processing: Techniques and Technology
ACHIEVEMENT AND FUTURE DEVELOPMENTS OF POLYMER MATERIALS FOR MEAT AND SEMI-FINISHED PRODUCTS
Volume, issue
48 № 3 Published
Authors
Semenova Anastasia , Nasonova V. , Revutskaya Nataliya , Trifonov Michael
DOI
https://doi.org/10.21603/2074-9414-2018-3-161-174
Published
06.11.2018
Food Processing: Techniques and Technology
SPECIFICS OF THE HACCP PROGRAM AT NUTRITION DEPARTMENTS ON HEALTH INSTITUTIONS
Volume, issue
48 № 4 Published
Authors
Badmaeva Irina , Gamkova Olga , Mishchenkov Igor
DOI
https://doi.org/10.21603/2074-9414-2018-4-147-156
Published
29.12.2018
Food Processing: Techniques and Technology
THE PAMIR YAKS OF NORTH TAJIKISTAN: SPECIFICS OF HIDE FORMATION
Volume, issue
48 № 4 Published
Authors
Muhiddinov Anvaridin , Popov Anatoliy , Bobohojaev Ruslan , Sharipov Idiboy , Sorochkin Mikhail
DOI
https://doi.org/10.21603/2074-9414-2018-4-157-164
Published
29.12.2018
Food Processing: Techniques and Technology
MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK
Volume, issue
28 № 1 Published
Authors
Musina O.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES
Volume, issue
28 № 1 Published
Authors
Reznichenko Irina , Iwaniec Galina , Aleshina Ju.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
EFFECT OF SOAKING ON HEAVY METALS CONTENT IN MUSHROOMS
Volume, issue
27 № 4 Published
Authors
Bakaytis V. , Che Svetlana
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS
Volume, issue
27 № 4 Published
Authors
Golovin M. , Ganina V.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS
Volume, issue
27 № 4 Published
Authors
Davydenko Nataliia
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
COMPLEX SYSTEM OF FOODSTUFF QUALITY AND SAFETY ASSESSMENT USING INFORMATION TECHNOLOGIES
Volume, issue
27 № 4 Published
Authors
Kalenik Tatyana , Chernysheva I.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA
Volume, issue
27 № 4 Published
Authors
Kiselev K. , Korkacheva O. , Poznyakovskiy Valeriy
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
TECHNOLOGY AND EVALUATION OF HARD-BOILED SWEETS ENRICHED WITH BIOLOGICALLY ACTIVE PLANT AND ANIMAL RAW MATERIALS EXTRACTS
Volume, issue
27 № 4 Published
Authors
Frolova Nina , Reznichenko Irina , Ivankina N.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
ADSORPTION OF CADMIUM FROM AQUEOUS SOLUTIONS ON MODIFIED SORBENTS
Volume, issue
27 № 4 Published
Authors
Shachneva Eugenia , Alykov N. , Archibasova D.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
EFFECT OF TRANSPORT AND STORAGE ON THE WEIGHT AND MOISTURE LOSS OF EXOTIC FRUITS
Volume, issue
49 № 1 Published
Authors
Velichko Nadezhda Aleksandrovna , Rygalova Elizaveta , Sharoglazova Lidia , Sutugina Ksenia
DOI
https://doi.org/10.21603/2074-9414-2019-1-120-126
Published
26.06.2019
Food Processing: Techniques and Technology
PHYTOCHEMICAL POTENTIAL AND INHIBITORY PROPERTIES OF NEW VARIETIES OF LEGUMINOUS PLANTS
Volume, issue
49 № 2 Published
Authors
Veber Anna , Leonova Svetlana Aleksandrovna , Davletov Firzinat
DOI
https://doi.org/10.21603/2074-9414-2019-2-281-288
Published
15.08.2019
Food Processing: Techniques and Technology
THERMAL ANALYSIS IN THE QUALITY STUDY OF CHOCOLATE AND CONFECTIONERY PRODUCTS
Volume, issue
49 № 2 Published
Authors
Vereshchagin Alexander , Reznichenko Irina , Bychin Nicolay
DOI
https://doi.org/10.21603/2074-9414-2019-2-289-300
Published
15.08.2019
Food Processing: Techniques and Technology
GRAIN COMPOSITES WITH A COMPLEMENTARY AMINO ACID COMPOSITION IN FOOD AND FODDER
Volume, issue
49 № 2 Published
Authors
Kolpakova Valentina , Ulanova Rusalia , Kulikov Denis , Gulakova Valentina , Kadieva Albina
DOI
https://doi.org/10.21603/2074-9414-2019-2-301-311
Published
15.08.2019
Food Processing: Techniques and Technology
CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF INSTANT COFFEE AND COFFEE CAPSULES: COMPARATIVE ANALYSIS
Volume, issue
49 № 2 Published
Authors
Pugacheva Aleksandra , Makarova Nadezhda , Ignatova Dinara
DOI
https://doi.org/10.21603/2074-9414-2019-2-312-319
Published
15.08.2019
Food Processing: Techniques and Technology
FORMULATION AND QUALITY ASSESSMENT OF DIABETIC JELLY MARMALADE 'KARKADE' FORTIFIED WITH SUCCINIC ACID
Volume, issue
49 № 2 Published
Authors
Tabatorovich Alexander , Reznichenko Irina
DOI
https://doi.org/10.21603/2074-9414-2019-2-320-329
Published
15.08.2019
Food Processing: Techniques and Technology
EFFECT OF WILD CHAMOMILE EXTRACTS ON THE COMPLEX OF ECONOMIC BENEFITS OF RABBIT MEAT
Volume, issue
49 № 4 Published
Authors
Voroshilin Roman , Rassolov Sergey , Ul'rih Elena , Kurbanova Marina
DOI
https://doi.org/10.21603/2074-9414-2019-4-643-651
Published
11.12.2019
Food Processing: Techniques and Technology
EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION
Volume, issue
49 № 4 Published
Authors
Pozdnyakova Olga , Kazakova Maria , Avstrievskikh Alexander , Poznyakovskiy Valeriy
DOI
https://doi.org/10.21603/2074-9414-2019-4-652-659
Published
11.12.2019
Food Processing: Techniques and Technology
EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS
Volume, issue
49 № 4 Published
Authors
Safronova Tamara , Panchishina Ekaterina , Kraschenko Victoria , Karpenko Yuliya
DOI
https://doi.org/10.21603/2074-9414-2019-4-660-670
Published
11.12.2019
Food Processing: Techniques and Technology
IDENTIFICATION OF MARINE FISH TAXA BY LINEAR DISCRIMINANT ANALYSIS OF REFLECTION SPECTRA IN THE NEAR-INFRARED REGION
Volume, issue
50 № 1 Published
Authors
Novikov Vitaly , Baryshnikov Andrey , Rysakova Kira , Shumskaya Nadezhda , Uzbekova Olga
DOI
https://doi.org/10.21603/2074-9414-2020-1-159-166
Published
27.03.2020
Food Processing: Techniques and Technology
DEVELOPMENT OF A SOFTWARE PRODUCT FOR THE AUTOMATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IN FOOD PRODUCTION
Volume, issue
50 № 1 Published
Authors
Trofimova Natalia , Ermolaeva Evgenia , Trofimov Ivan
DOI
https://doi.org/10.21603/2074-9414-2020-1-167-175
Published
27.03.2020
Food Processing: Techniques and Technology
DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION
Volume, issue
47 № 4 Published
Authors
Baryshnikova N I , Reznichenko I Yu , Vayskrobova E S
DOI
https://doi.org/10.21603/2074-9414-2017-4-115-122
Published
30.12.2017
Food Processing: Techniques and Technology
EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS
Volume, issue
46 № 3 Published
Authors
Gomboeva Sayana V , Badmaeva Irina I , Baldanov Bair B , Ranzhurov Tsyrempil V , Nikolaev Erdem O
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
SUITABILITY OF RHUBARB PETIOLES FOR FREEZING AND LONG-TERM STORAGE
Volume, issue
45 № 2 Published
Authors
Glebova S Y , Golub O V , Ratnikova L B , Davydenko N I
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
STUDY OF CONSUMER PREFERENCES TO INNOVATIVE BEVERAGES FOR CARBOHYDRATE METABILISM IMPROVEMENT
Volume, issue
44 № 1 Published
Authors
Oliferenko Olga I , Pekhtereva Natalia T
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES
Volume, issue
42 № 3 Published
Authors
Sergeeva Irina Yu , Permyakova Larisa V
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
Volume, issue
40 № 1 Published
Authors
Budanina Larisa N , Vereshchagin Alexander L , Bychin Nikolay V
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
ESTIMATION OF CONSUMER PROPERTIES AND SAFETY FACTORS OF FRESH OYSTER MUSHROOMS, CULTIVATED AT CHELYABINSK REGION ENTERPRISES
Volume, issue
39 № 4 Published
Authors
Naumova Natalia L , Buchel Alexander V
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS
Volume, issue
38 № 3 Published
Authors
Beznosov Yuriy V , Erdakova Victoria P , Poznyakovskiy Valeriy M
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
IDENTIFICATION OF HONEY FROM THE ALTAI TERRITORY USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS
Volume, issue
36 № 1 Published
Authors
Vereshchagin Alexander L , Bychin Nickolay V , Nagih Alexandra A
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION
Volume, issue
37 № 2 Published
Authors
Budanina Larisa N , Vereshchagin Alexander L , Bychin Nickolay V
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION
Volume, issue
35 № 4 Published
Authors
Guryanov Yury G , Koksharov Arkadiy A , Habarov Stanislav N
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
THE ANALYSIS OF BUTTER SAFETY INDICES
Volume, issue
34 № 3 Published
Authors
Dunchenko Nina , Denisov Sergey V
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS
Volume, issue
33 № 2 Published
Authors
Vereshchagin Alexander L , Bychin Nickolay V
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS
Volume, issue
32 № 1 Published
Authors
Egorova Elena Ju , Bochkarev Maxim S , Reznichenko Irina Ju
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI
Volume, issue
31 № 4 Published
Authors
Buyanova I V , D'jachenko S A
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI
Volume, issue
29 № 2 Published
Authors
Aparneva M A , Sevodin V P
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
TONICS WITH FUNCTIONAL PROPERTIES
Volume, issue
30 № 3 Published
Authors
Baby N V , Solovyeva E N , Pomozova V A , Kiseleva T F
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS
Volume, issue
41 № 2 Published
Authors
Rozalyonok Tat’yana A
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE
Volume, issue
28 № 1 Published
Authors
Davydenko Nataliia
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
GINGERBREAD WITH FRUIT FILLING: PRESERVATION FACTOR ASSESSMENT
Volume, issue
49 № 3 Published
Authors
Kondrat’ev Nikolay , Fedorko Ksenia , Krylova Emilia , Pesterev Mikhail , Osipov Maxim
DOI
https://doi.org/10.21603/2074-9414-2019-3-397-405
Published
23.09.2019
Food Processing: Techniques and Technology
CRITERIA OF VEGETABLE JUICES NATURALNESS
Volume, issue
47 № 4 Published
Authors
Lilishentseva A N
DOI
https://doi.org/10.21603/2074-9414-2017-4-123-129
Published
30.12.2017
Food Processing: Techniques and Technology
DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY
Volume, issue
46 № 3 Published
Authors
Rossieva Darja V , Ermolaeva Evgenia , Trofimova Natalia , Trofimov Ivan E
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION
Volume, issue
45 № 2 Published
Authors
Golubtsova Yu V
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY
Volume, issue
44 № 1 Published
Authors
Budanina Larisa N , Vereshchagin Alexander , Bychin Nikolay V
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION
Volume, issue
40 № 1 Published
Authors
Tikhonov Sergey L , Ahlyustina Natalya V , Tihonova Natalya V
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS
Volume, issue
38 № 3 Published
Authors
Budanina Larisa N , Vereshchagin Alexander L , Bychin Nickolay V
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE
Volume, issue
36 № 1 Published
Authors
Surkov Igor V , Gorelikova Galina A , Bindyuk Valeriy S
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
COMPARISON OF THE TRIGLYCERIDE CONTENT OF SEA BUCKTHORN OIL OF THE ALTAI TERRITORY BY DIFFERENTIAL SCANNING CALORIMETRY
Volume, issue
37 № 2 Published
Authors
Goremykina Natalia V , Vereshchagin Alexander L , Bychin Nickolay V , Koshelev Yuriy A
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN
Volume, issue
34 № 3 Published
Authors
Lobach Evgenja Ju , Galikaeva Oksana O , Gur'yanov Jurij G , Poznyakovsky Valerii M
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
VEGETABLE OILS AS FUNCTIONAL FOODS
Volume, issue
33 № 2 Published
Authors
Dolgolyuk Irina , Terechuk Lyubov V , Trubnikova Maria A , Starovojtova Ksenia V
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS
Volume, issue
32 № 1 Published
Authors
Kiseleva Tatiana F , Igolinskaja Olga A , Bastron Elena V
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
PROCESSING SUITABILITY OF MARROWS GROWN IN THE KEMEROVO REGION
Volume, issue
31 № 4 Published
Authors
Golub O V , Gabinsky A V , Kovalevskaya I N
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
DEVELOPMENT OF HACCP PLAN TO ENSURE THE SAFETY OF KVASS PRODUCTION
Volume, issue
29 № 2 Published
Authors
Vasilyeva I V , Unshikova T A , Stepanov S V
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE
Volume, issue
30 № 3 Published
Authors
Duzhev A. , Kiseleva Tat'yana Fedorovna , Кардашева М В
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
COMPARATIVE EVALUATION OF QUALITY AND COMPETITIVENESS OF NATURAL HONEY SAMPLES
Volume, issue
41 № 2 Published
Authors
Selskaya Irina L , Reznichenko Irina Yu , Titorenko Elena Yu , Pegusheva Anna V
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
OAT PROTEIN CONCENTRATE AS PART OF CURD PRODUCT FOR SPORT NUTRITION
Volume, issue
49 № 3 Published
Authors
Krapiva Tatyana , Urzhumova Anna , Alisova Oksana , Kilina Irina
DOI
https://doi.org/10.21603/2074-9414-2019-3-406-412
Published
23.09.2019
Food Processing: Techniques and Technology
QUALITY EVALUATION OF FRESH RUTABAGA
Volume, issue
44 № 1 Published
Authors
Glebova Svetlana Yu , Golub Olga V
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
EVALUATION OF HIPS (ROSA MAJALIS HERRM.) GATHERED ON THE COAL OPENCAST DUMP IN THE KEMEROVO REGION
Volume, issue
38 № 3 Published
Authors
Neverova Olga , Egorova Irina N
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING
Volume, issue
36 № 1 Published
Authors
Tikhonova Olga Yu , Reznichenko Irina Yu
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
THE INFORMATIONAL SAFETY MODEL OF A TONIC (ENERGY) DRINK WITH SCHIZANDRA CHINENSIS
Volume, issue
37 № 2 Published
Authors
Kotova Tatiana V , Solopova Alla N , Poznyakovskiy Valeriy M
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
RESEARCH ON VEGETABLE OIL OXIDATION DURING TRANSPORTATION AND STORAGE
Volume, issue
34 № 3 Published
Authors
Mamontov Alexandr S
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
APPLICATION OF POLYMERASE CHAIN REACTION METHOD FOR SPECIFIC IDENTIFICATION OF FOODS OF PLANT RAW MATERIAL PROCESSING
Volume, issue
33 № 2 Published
Authors
Moskvina Nadya A , Golubtsova Yulia V , Kriger Olga
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
Volume, issue
32 № 1 Published
Authors
Naumenko Elena A , Anokhina Olga N
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
THE ANALYSIS OF CONSUMER PREFERENCES OF THE CITIZENS OF SARATOV TO PRODUCTS BASED ON COTTAGE CHEESE WHEY AND FOODS CONTAINING DIETARY FIBERS
Volume, issue
31 № 4 Published
Authors
Grosheva V N , Nepovinnykh N V , Ptichkina N M
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
METHOD OF IDENTIFICATION OF SEA BUCKTHORN AND SUNFLOWER OILS MIXTURE
Volume, issue
29 № 2 Published
Authors
Vereshchagin A L , Goremykina N V , Bychin N V , Koshelev Yu A
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE
Volume, issue
30 № 3 Published
Authors
Zaharova L M , Sherbinina Yu S
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
Volume, issue
41 № 2 Published
Authors
Usenko Natalia I , Yakovleva Lyubov A , Otmakhova Yulia S
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
EFFECT OF PUMPKIN HUSKS ON CRACKER DOUGH FERMENTATION
Volume, issue
49 № 3 Published
Authors
Misteneva Svetlana , Soldatova Elena , Shcherbakova Natalia , Gerasimov Timofey , Taleysnik Mikhail
DOI
https://doi.org/10.21603/2074-9414-2019-3-413-422
Published
23.09.2019
Food Processing: Techniques and Technology
NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES
Volume, issue
44 № 1 Published
Authors
Golub Olga V , Stepanova Elena , Tyapkina Elena V
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
DETERMINATION OF ANTIBIOTICS (CHLORAMPHENICOL AND TETRACYCLINE) IN FOODS WITH DIFFERENT MATRICES
Volume, issue
38 № 3 Published
Authors
Sokolova Larisa I , Belyustova Karina O , Privar Yuliya O , Shapkin Nikolai P , Razov Valeriy I
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY
Volume, issue
37 № 2 Published
Authors
Maryin Viktor A , Kharitonov Dmitriy V , Kharitonova Inna V
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
USE OF NUCLEOTIDE SEQUENCES OF FRUIT AND BERRY GENOME FRAGMENTS TO DETERMINE PHYLOGENETIC RELATIONSHIP
Volume, issue
34 № 3 Published
Authors
Moskvina Nadya , Dyshlyuk Lyubov S , Golubtsova Yulia V
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING
Volume, issue
33 № 2 Published
Authors
Rozalyonok Tatyana A , Sidorin Yuriy Y
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY
Volume, issue
31 № 4 Published
Authors
Zaporojsky A A , Kasyanov G I , Mishkevitch E U
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS
Volume, issue
29 № 2 Published
Authors
Inerbaeva A T , Inerbaev B O , Arganikov A V
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET
Volume, issue
30 № 3 Published
Authors
Kiselev V M , Zubareva E N , Kerimova R I
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
DESIGN OF SPECIFIC IDENTIFICATION METHODOF FRUIT RAW MATERIAL BASED ON MOLECULAR GENETIC ANALYSIS
Volume, issue
44 № 1 Published
Authors
Golubtsova Yulia V
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
Volume, issue
38 № 3 Published
Authors
Tabatorovich Alexander N , Reznichenko Irina Yu
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT
Volume, issue
37 № 2 Published
Authors
Fedoseyeva Ulyana S , Polyakova Lyudmila I
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS
Volume, issue
31 № 4 Published
Authors
Lupinskaya S M , Orekhova S V , Chechko S G , Dementieva O O
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS
Volume, issue
30 № 3 Published
Authors
Kiseleva T F , Igolinskaja O A
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
LIPASE ACTIVITY AS FACTOR OF HIGH QUALITY AND ECOLOGICAL PURITY OF SUNFLOWER SEEDS
Volume, issue
44 № 1 Published
Authors
D'yachenko Yulia A , Tsikunib Aminet D
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
TOOLS OF STATISTICAL ANALYSIS IN BREWING
Volume, issue
37 № 2 Published
Authors
Fedoseyeva Ulyana S , Pomozova Valentina A
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
EFFECT OF TECHNOLOGICAL PROCESSING ON VITAMIN C CONTENT IN SEA BUCKTHORN WINE RAW MATERIAL
Volume, issue
31 № 4 Published
Authors
Ovcharenko I V , Sevodina K V
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES»
Volume, issue
30 № 3 Published
Authors
Marin V A , Vereshchagin A L , Fomina I G
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT
Volume, issue
44 № 1 Published
Authors
Shamova Maria M , Mukhametova Yulia R , Avstrievskikh Alexander
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
I INFLUENCE OF HEAT TREATMENT ON MACROMYCETE PHYSICAL CHARACTERISTICS AND THE CONTENT OF HEAVY METALS IN THEM
Volume, issue
37 № 2 Published
Authors
Che Svetlana , Bakaytis V. , Tsapalova Inta E
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI
Volume, issue
30 № 3 Published
Authors
Pechenina A A , Sevodin V P
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)
Volume, issue
37 № 2 Published
Authors
Shurshikova Galina V , Kotarev Vyacheslav I , Derkanosova Natalia M , Vasilenko Olga A , Zolotareva Natalya I
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
Volume, issue
30 № 3 Published
Authors
Reznichenko I Yu , Egorova E Yu
DOI
https://doi.org/
Published
25.09.2013
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