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Home / Journals / Food Processing: Techniques and Technology / Rubric FOOD PRODUCTION TECHNOLOGY

Articles of rubric " FOOD PRODUCTION TECHNOLOGY " of journal " FOOD PROCESSING: TECHNIQUES AND TECHNOLOGY "

YAK MEAT AS A LUCRATIVE RAW MATERIAL FOR MEAT PRODUCTS
LOW–TEMPERATURE STORAGE AND THE VIABILITY PRESERVATION OF STREPTOMYCES
OXIDATION PROCESSES OF COMBINED MEAT SYSTEMS WITH POULTRY MEAT AND FLAXSEED FLOUR
THE USE OF MILK PROTEIN IN THE PRODUCTION OF JELLY PRODUCTS
EFFICACY OF ANTIMICROBIALS IN FERMENTED MILK STORAGE
INFLUENCE OF VARIOUS TECHNOLOGICAL FACTORS ON THE COMPOSITION OF ANTHOCYANINS IN BLACK CURRANT WINE PRODUCTION
SPECIFICS OF MILK AND PLANT-BASED MILK-LIKE PRODUCTS COAGULATION
ULTRASOUND AND INFRARED RADIATION IN PASTA PRODUCTION
FORMULA AND TECHNOLOGY DEVELOPMENT FOR OBTAINING BIOLOGICALLY ACTIVE NATURAL FOOD ADDITIVES
HGHLY EFFECTIVE METHODS OF MODIFICATION OF FATS IN MILK-CONTAINING PRODUCTS
TECHNOLOGICAL ASPECTS OF COLD STORAGE OF PROTEIN DAIRY PRODUCTS
BIOMODIFICATION OF OSTRICH MEAT PROPERTIES WITH COLLAGENASE: OPTIMIZATION OF TECHNOLOGICAL PARAMETERS
PROPERTIES OF LACTIC ACID MICROORGANISMS: LONG-TERM PRESERVATION METHODS
IMPORT-SUBSTITUTING FOOD ADDITIVE E316 (SODIUM ISOASCORBATE): PRODUCTION PATTERNS
MODERN PACKAGING SOLUTIONS FOR WHEY PROTEIN CONCENTRATE
NEW YEAST STRAIN IN BAKING INDUSTRY
IMPROVING THE SALTING TECHNOLOGY FOR FERMENTED MARAL MEAT PRODUCTS
THE INFLUENCE OF BIODEGRADABLE FOOD FILMS ON FRESHNESS INDICES OF SEMI-FINISHED MEAT PRODUCTS
TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT
INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING
SEMI-HARD CHEESE PRODUCTION
NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA”
BIOTRANSFORMATION OF LACTOSE ENZYME PREPARATIONS Β-GALACTOSIDASE
THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS
MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
TECHNOLOGICAL PARAMETERS OF THE BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM WILD RAW MATERIALS WITH CURD WHEY
USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK
SYSTEM MODELING OF MULTICOMPONENT FOODS
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
THE STUDY OF VITAMIN C PRESERVATION IN VEGETABLE SALADS STORED IN THE MGM AND VACUUM
DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID
TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT
BIOLOGICALLY ACTIVE SUBSTANCES OF SIBERIAN MEDICAL PLANTS IN FUNCTIONAL WGEY-BASED DRINKS
RECIPE DEVELOPMENT AND MEDICAL AND BIOLOGICAL EVALUATION OF BAKERY PRODUCTS FORTIFIED WITH NON-TRADITIONAL VEGETABLE RAW MATERIALS
PHYSICO-CHEMICAL AND TEXTURE PROPERTIES OF GELATIN-FREE JELLY DESSERTS
SENSORY COMPONENTS OF FRUITS AND BERRIES
SYRUPS IN SUGAR CONFECTIONERY PRODUCTS OF HIGH NUTRITIONAL VALUE
TECHNOLOGICAL SOLUTION FOR PRESERVING NUTRITIONAL VALUE AND INCREASING THE DIGESTIBILITY OF MEAT DISHES
TIGER NUT IN MEAT PRODUCTS
NEW PRODUCTION TECHNOLOGY FOR NUTRITIONALLY ENHANCED BAKERY PRODUCTS
LOW-FAT BUTTER: PRODUCTION AND TECHNOLOGICAL FEATURES
PRODUCTION TECHNOLOGY FOR OAT PROTEIN WITH ADVANCED PHYSICOCHEMICAL, FUNCTIONAL, AND TECHNOLOGICAL PROPERTIES
CURRENT TRENDS IN WHEY PROCESSING
EFFECT OF TECHNOLOGICAL CHARACTERISTICS OF VARIOUS TYPES OF RAW MATERIALS ON THE TASTE AND AROMA OF SOUR ALES
MILK PROCESSING TECHNOLOGY USING ZEOLITE
PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS
MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS
EXTRACTION OF PLANT PIGMENTS FROM LOCAL RAW MATERIALS
HEALTHY BAKERY COMPOSITE MIXES
EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
FORMULATION OF A MULTIFUNCTIONAL PLANT ADDITIVE BASED ON THE INTERACTION OF ITS COMPONENTS
BERRY RAW MATERIALS IN FUNCTIONAL SOFT CHEESE PRODUCTION
OSTRICH FAT PRODUCTION USING ELECTROLYZED FLUID
THE EFFECT OF ACID COMPOSITION ON THE FERMENTATION PROCESS OF PORK FAT
OPTIMIZATION FORMULATION OF SEMI-FINISHED SPONGE CAKE
ENCAPSULATION OF POWDERED ROWANBERRIES (SORBUS AUCUPARIA) WITH PLANT POLYSACCHARIDES
EXTRACT AND POWDER OF EPILOBIUM ANGUSTIFOLIUM IN BAKERY PRODUCTS
GLUTEN-FREE BUCKWHEAT KVASS WITH AROMATIC RAW MATERIALS
USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY
PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE
THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN
EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR
SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS
MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION
EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS
ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS
INVESTIGATION OF THERMODYNAMIC AND RHEOLOGICAL PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES
NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS
WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY
OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER
IMPROVEMENT OF PRODUCTION TECHNOLOGY CAKE MUFFIN WITH THE USE OF STARCH-CONTAINING RAW MATERIAL
RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET
SHEEP’S MILK CAMEMBERT RIPENING: TRANSFORMATION OF FATTY-ACID PROFILE
THE FOAMING PROPERTIES OF SKIM MILK PROTEIN CONCENTRATE
SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT
INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION
YIELD, QUALITY AND PRESERVATION OF POTATOES WHEN USING PLANT GROWTH REGULATORS
EFFECT OF BAKING MODES AND OPTIONSIN A STEAM-CONVECTION OVEN ON QUALITY OF BUNS
WAYS OF PURIFICATION OF EXTRACTS OBTAINED FROM WILD PLANT RAW MATERIAL OF THE SIBERIAN FEDERAL DISTRICT
ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS
INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX
PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES
THE RELEVANCE OF THE PHYTO-BEVERAGES PRODUCTION FOR THE PREVENTION OF CARDIOVASCULAR DISEASES
EVALUATION OF COMMERCIAL QUALITY OF “RENETKA” WILD APPLES GROWING IN THE KEMEROVO REGION
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
USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL
DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS
BIOCHEMICAL ACTIVITY OF PROPIONIC ACID BACTERIA AND COMBINED SOURDOUGH BASED ON ADAPTED FORMULA
DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE
TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY
DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF SORGHUM SYRUP AND ITS USE IN ICE CREAM TECHNOLOGY
DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
THE USE OF PECTIN AS A COMPONENT FOR COMBINED EDIBLE FILMS
SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY
SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.PART 1. DYNAMIC OF DISTRIBUTION OF VOLATILE COMPONENTS BY DISTILLATION OF FERMENTED WORT
DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION
SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER
RESEARCH ON CONTINUOUS ADSORPTION CONTROL OF POLYPHENOL CONSTITUENTS IN WORT LEADING TO THE WORT QUALITY IMPROVEMENT
STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE
TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS
DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING
DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES
USING A FELT CIRCLES WHEN GRINDING KERNEL OATS
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE
METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST
OPTIMIZATION OF THE DRY LACTULOSE PARAMETERS
GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY
DAIRY PRODUCTS WITH HERBAL SUPPLEMENTS: METHODICAL ASPECTS OF QUALITY CONTROL
FORMULATIONS AND NUTRITION VALUE OF NEW MULTICOMPONENT FRUIT AND BERRY LIQUEURS
ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT
TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS
BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK
DEPENDENCE OF GRIFOLA FRONDOSA EFFICIENCY ON PARTICLE SIZE OF LIGNOCELLULOSE SUBSTRATE
RESEARCH ON BIOLOGICALLY ACTIVE SUBSTANCES OF SOME FRUIT CROPS GROWING IN THE SOUTHEAST OF KAZAKHSTAN
CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION
THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE
THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS
MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION
FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
SELECTION OF CONDITIONS OF ENZYMATIC HYDROLYSIS OF WASTE FROM BONE MEAL PRODUCTION
THE PROSPECTS FOR THE USE OF SINGLET OXYGEN IN FLAVOR FORMATION REACTIONS
EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN
THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD
INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS
VEGETABLE SAUCE DEVELOPMENT USING THE METHOD OF HYDROMECHANICAL DISPERSION
INVESTIGATION OF MICROORGANISM STRAINS WITH Β-GALACTOSIDASE ACTIVITY
DIETARY FIBER IN SOUR CREAM PRODUCTS
ASSESSING THE BIOLOGICAL VALUE OF MILK OBTAINED FROM VARIOUS FARM ANIMALS
THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS
SOME ASPECTS OF PRODUCTION OF THE DISTILLATE FROM JERUSALEM ARTICHOKE TUBERS. PART 3. CHARACTERISTICS OF THE DISTILLATE
FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE
THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN
MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
EFFECT OF TREATMENT TEMPERATURE ON MINERAL COMPOSITION OF BUCKWHEAT WINTERED UNDER SNOW
DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES
STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET
COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS
INFLUENCE OF ULTRASONIC TREATMENT ON SHELF LIFE OF DRINKS BASED ON GRAIN RAW MATERIALS
SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION
RESEARCH OF CHEMICAL COMPOSITION OF MOUNTAIN ASH ( SORBUS AUCUPARIA), GROWS IN THE KEMEROVO REGION
DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS
DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL
INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD
USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY
STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS
STUDY OF THERMAL CHARACTERISTICS OF PORK BLOOD
CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES
NON-TRADITIONAL RAW MATERIALS IN PASTA PRODUCTION OF HIGH NUTRITION VALUE
INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT
INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES
SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS. PART 2. BALANCE OF DISTRIBUTION OF VOLATILE COMPOUNDS BETWEEN FRACTIONS
DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION
INFLUENCE OF VITAMINS ON GROWTH AND DEVELOPMENT OF MYCELIUM OF SOME BASIDIOMYCETES IN LIQUID MEDIUM
COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR MEAT DELICACY TECHNOLOGY
THE CULTIVATION OF GRIFOLA FRONDOSA ON A SUBSTRATE WITH BIRCH SAWDUST
THE STUDY OF GEOMETRICAL PARAMETERS OF SOME VARIETIES OF BEANS GROWN IN KYRGYZSTAN BEFORE AND AFTER THE HYDROTHERMAL TREATMENT
TECHNOLOGICAL PROPERTIES OF WET AND CRUDE BUCKWHEAT
DEVELOPMENT OF TECHNOLOGY AND RECIPE FOR BEVERAGE BASED ON DRIED FRUITS
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY
SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY
NUCLEOTIDE SEQUENCE ANALYSIS OF BERRIES GENOME FRAGMENTS AIMED TO IDENTIFY PHYLOGENETIC AFFINITY
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT
APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS
DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE
RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING
APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT
JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES
DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP
FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS
RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS
CLASSIFICATION OF PREPARATIOPNS TO PROMOTE YEAST VITAL ACTIVITY
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE
INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST
CHANGES IN THE ELEMENTS OF THE MICROSTRUCTURE OF BUTTER WITH ANTIOXIDANT COMPLEX DURING STORAGE
INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT
TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT
THE INFLUENCE OF DRY WHEATEN GLUTEN ON QUALITY OF TRITICALE-WHITE BREAD
SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE
ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS
SOFT DRINK «SPRITZERS» BASED ON NATURAL RAW MATERIALS
STUDYING OF BIOLOGICALLY ACTIVE SUBSTANCES BERRIES OF A BLACK CURRANT DURING STORAGE
OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES
RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY
THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT
NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.PART 1. LYTIC PROPERTIES OF PHAGE ASSOCIATIONS
MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS
DEVELOPMENT OF NUTRIENT MEDIUM AND CULTIVATION REGIMES OF LACTOBACILLUS REUTERI FOR BACTERIAL CONCENTRATE PRODUCTION
RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS
INFLUENCE OF HUMIDITY ON TECHNOLOGICAL PROPERTIES OF OAT GRAIN
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
THE COMPOSITION AND STRUCTURE OF ANTHOCYANINS IN WINES PRODUCED FROM EARLY VARIETIES OF GRAPES GROWN IN THE ALTAI TERRITORY
INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS
PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE
RESEARCH ON PROTEINS AND LACTOSE ISOLATION FROM WHEY
ADAPTATION OF REFRACTOMETRIC METHOD FOR SOLIDS DETERMINATION BASED ON BRIX SCALE TO CONTROL WHEY PROCESSING
PRACTICAL ASPECTS OF HYDROLYSIS OF MILK CASEIN BY ENDOPEPTIDASES
IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL
CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS
FUNCTIONAL CONFECTIONERY PRODUCTS: DEVELOPMENT OF PRODUCTION PROCESS
FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES
THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES
USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION
TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
ASSESSMENT OF FERMENTED SAUSAGE SAFETY
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
THE INFLUENCE OF HEAT TREATMENT ON THE AVAILABILITY OF MINERAL COMPONENT OF BUCKWHEAT GRAIN, KERNEL AND SHELL
INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP
SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT
INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD
REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES
EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES
STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS
APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS
CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL
OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION
ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN
STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT
EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT
EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION
STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT
THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU
TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES
INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT
MODELING THE PROCESS OF PROTEIN SYNTHESIS IN THE DUCKWEED LEMNA MINOR
GLUTEN-FREE LOW-ALCOHOL BEVERAGES FERMENTED FROM LIGHT AND SCALDING BUCKWHEAT MALT
DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE
SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER
IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN
COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS
EFFECT OF TEMPERATURE ON COLOR RED WINE DRINKS IN CONTACT WITH AIR
WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION
DEVELOPMENT OF TECHNOLOGY AND COMPOSITIONS OF MILK DESSERTS WITH DIETARY PURPOSES
FORMALIZATION OF INNOVATIVE PROCESSES OF FOOD TECHNOLOGY EQUIPMENT
THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER
ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE
CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION
INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS
EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH
DIFFERENT WAYS OF WHEAT GERM TREATMENT FOR INCREASING THEIR STRUCTURE-FORMING ABILITY
MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS
PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION
DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS
THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS
THE STUDY OF BIOLOGICAL VALUE OF QUINOA SEEDS (CHENOPODIUM QUINOA) TO CREATE SPECIALIZED FOOD PRODUCTS
DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF GLUTEN-FREE COOKIES BASED ON NATURAL VEGETABLE RAW MATERIALS
INTENSIFICATION OF TECHNOLOGICAL PROCESSES OF BEER PRODUCTION USING ROTARY-PULSATION APPARATUS
FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS
INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE
THE WHIPPED DESSERT ON THE BASIS OF WHEY WITH CITRI-FI FOOD FIBERS
THE CONCEPT OF SYNBIOTICS AND SYNBIOTIC DAIRY PRODUCTS DEVELOPMENT
THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE
THE INVESTIGATION OF THE EFFECT OF THE COMPLEX ADDITIVE FOR HEAT TREATMENT OF MERINGUE
DEVELOPMENT OF COMPOSITION AND TECHNOLOGY FOR PRODUCTION OF NONALCOHOLIC BEVERAGE CONCENTRATE TABLET
ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE
THE FRUITS OF GOJI ( LYCIUM BARBARUM L.) ARE A PROMISING RAW MATERIAL FOR PRODUCTION OF ZEAXANTHIN (E 161H)
THE USE OF FROZEN RAW MATERIALS FROM PACIFIC SALMON IN FISH CANNING
TECHNOLOGY OF INCUBATION METHOD OF YOGHURT PRODUCTION USING THE SHORT-TERM CLOT COOLING STAGE
HETEROGENEOUS CRYSTALLIZATION OF LACTOSE IN TECHNOLOGY OF SWEETENED CONDENSED MILK
INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES
TECHNOLOGICAL ASPECTS OF PRODUCTION OF OLEIC ACID FROM RAPE OIL
USING LIVER PACIFIC SALMON CANNING TECHNOLOGY
THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS
FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY
USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE
BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
THE STUDY OF PHENOLIC COMPOSITION OF WINE MATERIAL FROM THE VARIETY OF «ZAGADKA SHAROVA» GRAPE
Food Processing: Techniques and Technology
YAK MEAT AS A LUCRATIVE RAW MATERIAL FOR MEAT PRODUCTS
Volume, issue
48 № 3 Published
Authors
Bazhenova Bayana , Zabalueva Yuliya , Danilov Mikhail , Vtorushina Irina , Badmaeva Tatyana
DOI
https://doi.org/10.21603/2074-9414-2018-3-16-33
Published
06.11.2018
Food Processing: Techniques and Technology
LOW–TEMPERATURE STORAGE AND THE VIABILITY PRESERVATION OF STREPTOMYCES
Volume, issue
48 № 3 Published
Authors
Vybornova Tatyana , Sharova Natalya , Printseva Anastasia
DOI
https://doi.org/10.21603/2074-9414-2018-3-34-40
Published
06.11.2018
Food Processing: Techniques and Technology
OXIDATION PROCESSES OF COMBINED MEAT SYSTEMS WITH POULTRY MEAT AND FLAXSEED FLOUR
Volume, issue
48 № 3 Published
Authors
Gurinovich Galina , Sannikov Pavel , Patrakova Irina
DOI
https://doi.org/10.21603/2074-9414-2018-3-41-49
Published
06.11.2018
Food Processing: Techniques and Technology
THE USE OF MILK PROTEIN IN THE PRODUCTION OF JELLY PRODUCTS
Volume, issue
48 № 3 Published
Authors
Krylova Emilia , Savenkova Tatyana , Rudenko Oksana , Mavrina Elena
DOI
https://doi.org/10.21603/2074-9414-2018-3-58-64
Published
06.11.2018
Food Processing: Techniques and Technology
EFFICACY OF ANTIMICROBIALS IN FERMENTED MILK STORAGE
Volume, issue
48 № 3 Published
Authors
Sukhikh Stanislav , Lukin Andrey , Golubtsova Yuliya Vladimirovna
DOI
https://doi.org/10.21603/2074-9414-2018-3-65-71
Published
06.11.2018
Food Processing: Techniques and Technology
INFLUENCE OF VARIOUS TECHNOLOGICAL FACTORS ON THE COMPOSITION OF ANTHOCYANINS IN BLACK CURRANT WINE PRODUCTION
Volume, issue
48 № 3 Published
Authors
Makarov Sergey , Makarov Sergey , Panasyuk Alexander
DOI
https://doi.org/10.21603/2074-9414-2018-3-72-80
Published
06.11.2018
Food Processing: Techniques and Technology
SPECIFICS OF MILK AND PLANT-BASED MILK-LIKE PRODUCTS COAGULATION
Volume, issue
48 № 3 Published
Authors
Osintsev Alexey , Braginskiy Vladimir , Braginsky Vladimir , Chebotarev Andrey
DOI
https://doi.org/10.21603/2074-9414-2018-3-81-89
Published
06.11.2018
Food Processing: Techniques and Technology
ULTRASOUND AND INFRARED RADIATION IN PASTA PRODUCTION
Volume, issue
48 № 3 Published
Authors
Romanchikov Sergei
DOI
https://doi.org/10.21603/2074-9414-2018-3-96-104
Published
06.11.2018
Food Processing: Techniques and Technology
FORMULA AND TECHNOLOGY DEVELOPMENT FOR OBTAINING BIOLOGICALLY ACTIVE NATURAL FOOD ADDITIVES
Volume, issue
48 № 3 Published
Authors
Smirnov Stanislav , Fazullina Oliya
DOI
https://doi.org/10.21603/2074-9414-2018-3-105-114
Published
06.11.2018
Food Processing: Techniques and Technology
HGHLY EFFECTIVE METHODS OF MODIFICATION OF FATS IN MILK-CONTAINING PRODUCTS
Volume, issue
48 № 3 Published
Authors
Tereshchuk Lyubov , Starovoitova Kseniya
DOI
https://doi.org/10.21603/2074-9414-2018-3-115-123
Published
06.11.2018
Food Processing: Techniques and Technology
TECHNOLOGICAL ASPECTS OF COLD STORAGE OF PROTEIN DAIRY PRODUCTS
Volume, issue
48 № 4 Published
Authors
Buyanova Irina Vladimirovna , Lupinskaya Svetlana , Lobacheva Elena
DOI
https://doi.org/10.21603/2074-9414-2018-4-5-11
Published
29.12.2018
Food Processing: Techniques and Technology
BIOMODIFICATION OF OSTRICH MEAT PROPERTIES WITH COLLAGENASE: OPTIMIZATION OF TECHNOLOGICAL PARAMETERS
Volume, issue
48 № 4 Published
Authors
Kolodyaznaya Valentina , Shestopalova Irina , Kiprushkina Elena , Rogozina Elena , Golovinskaia Oksana
DOI
https://doi.org/10.21603/2074-9414-2018-4-22-29
Published
29.12.2018
Food Processing: Techniques and Technology
PROPERTIES OF LACTIC ACID MICROORGANISMS: LONG-TERM PRESERVATION METHODS
Volume, issue
48 № 4 Published
Authors
Kriger Olga , Noskova Svetlana
DOI
https://doi.org/10.21603/2074-9414-2018-4-30-38
Published
29.12.2018
Food Processing: Techniques and Technology
IMPORT-SUBSTITUTING FOOD ADDITIVE E316 (SODIUM ISOASCORBATE): PRODUCTION PATTERNS
Volume, issue
48 № 4 Published
Authors
Kukin Mikhail
DOI
https://doi.org/10.21603/2074-9414-2018-4-39-47
Published
29.12.2018
Food Processing: Techniques and Technology
MODERN PACKAGING SOLUTIONS FOR WHEY PROTEIN CONCENTRATE
Volume, issue
48 № 4 Published
Authors
Maseeva Irina , Korotkiy Igor , Plotnikov Igor
DOI
https://doi.org/10.21603/2074-9414-2018-4-48-58
Published
29.12.2018
Food Processing: Techniques and Technology
NEW YEAST STRAIN IN BAKING INDUSTRY
Volume, issue
48 № 4 Published
Authors
Meledina Tatiana , Davydenko Svetlana , Golovinskaia Oksana , Shestopalova Irina , Morozov Artyom
DOI
https://doi.org/10.21603/2074-9414-2018-4-59-65
Published
29.12.2018
Food Processing: Techniques and Technology
IMPROVING THE SALTING TECHNOLOGY FOR FERMENTED MARAL MEAT PRODUCTS
Volume, issue
48 № 4 Published
Authors
Myshalova Olga , Gurinovich Galina , Patrakova Irina , Seregin Sergey
DOI
https://doi.org/10.21603/2074-9414-2018-4-66-72
Published
29.12.2018
Food Processing: Techniques and Technology
THE INFLUENCE OF BIODEGRADABLE FOOD FILMS ON FRESHNESS INDICES OF SEMI-FINISHED MEAT PRODUCTS
Volume, issue
48 № 4 Published
Authors
Nogina Anna , Tikhonov Sergey , Tikhonova Nataliya
DOI
https://doi.org/10.21603/2074-9414-2018-4-73-78
Published
29.12.2018
Food Processing: Techniques and Technology
TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT
Volume, issue
28 № 1 Published
Authors
Bibik Irina , Guzhel Y.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING
Volume, issue
28 № 1 Published
Authors
Vitchenko A. , Gavrilova N.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
SEMI-HARD CHEESE PRODUCTION
Volume, issue
28 № 1 Published
Authors
Linkevich E. , Zaripov I.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA”
Volume, issue
28 № 1 Published
Authors
Khanh Nguyen Thi Minh
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
BIOTRANSFORMATION OF LACTOSE ENZYME PREPARATIONS Β-GALACTOSIDASE
Volume, issue
28 № 1 Published
Authors
Ostroumov Lev A , Gavrilov V.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS
Volume, issue
28 № 1 Published
Authors
Panchishina E. , Kraschenko Victoria
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES
Volume, issue
28 № 1 Published
Authors
Renzyaeva T. , Merman A.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
Volume, issue
28 № 1 Published
Authors
Simonenkova Anna P
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA
Volume, issue
28 № 1 Published
Authors
Tsend-Ayush Chuluunbat , Ganina V.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
Volume, issue
28 № 1 Published
Authors
Shulgina L , Davletshina T. , Zagorodnaya Galina
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
Volume, issue
27 № 4 Published
Authors
Gralevskay I. , Apensheva T. , Zhdanov E.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR
Volume, issue
27 № 4 Published
Authors
Ermosh Larisa , Berezovikova I
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
Volume, issue
27 № 4 Published
Authors
Zhuravleva Svetlana , Prokopets Zhanna
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
TECHNOLOGICAL PARAMETERS OF THE BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM WILD RAW MATERIALS WITH CURD WHEY
Volume, issue
27 № 4 Published
Authors
Lupinskaya Svetlana , Vasilyeva O. , Gralevskay I.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK
Volume, issue
27 № 4 Published
Authors
Mayorov Alexander , Mironenko I. , Yashkin A.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
SYSTEM MODELING OF MULTICOMPONENT FOODS
Volume, issue
27 № 4 Published
Authors
Musina O. , Lisin Petr A
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
Volume, issue
27 № 4 Published
Authors
Osintseva M. , Braginskiy Vladimir , Osintsev Alexey
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
Volume, issue
27 № 4 Published
Authors
Ostroumov Lev , Galkina S.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
Volume, issue
27 № 4 Published
Authors
Perkel T. , Kodzhebash K.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
THE STUDY OF VITAMIN C PRESERVATION IN VEGETABLE SALADS STORED IN THE MGM AND VACUUM
Volume, issue
27 № 4 Published
Authors
Sosnina O. , Vloschinsky P.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID
Volume, issue
27 № 4 Published
Authors
Tabatorovich Alexander , Stepanova Elena
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES
Volume, issue
27 № 4 Published
Authors
Tereshchuk Lyubov , Ivashina Oksana
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
Volume, issue
27 № 4 Published
Authors
Ulitin E. , Tihonov S.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
Volume, issue
27 № 4 Published
Authors
Utochkina E. , Reshetnik Ekaterina
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT
Volume, issue
27 № 4 Published
Authors
Ulrikh Elena , Kriger Olga , Poturaeva Natalia , Budrik V. , Botina S. , Agarkova Evgeniya , Dolganyuk Vyacheslav , Dragunov I.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
BIOLOGICALLY ACTIVE SUBSTANCES OF SIBERIAN MEDICAL PLANTS IN FUNCTIONAL WGEY-BASED DRINKS
Volume, issue
49 № 1 Published
Authors
Ivanova Svetlana , Milentyeva Irina , Asyakina Lyudmila , Lukin Andrey , Kriger Olga , Petrov Andrey
DOI
https://doi.org/10.21603/2074-9414-2019-1-14-22
Published
26.06.2019
Food Processing: Techniques and Technology
RECIPE DEVELOPMENT AND MEDICAL AND BIOLOGICAL EVALUATION OF BAKERY PRODUCTS FORTIFIED WITH NON-TRADITIONAL VEGETABLE RAW MATERIALS
Volume, issue
49 № 1 Published
Authors
Kutsenkova Vasilissa , Nepovinnykh Nataliya , Lymina Nadezda , Senchikhin Valery
DOI
https://doi.org/10.21603/2074-9414-2019-1-23-31
Published
26.06.2019
Food Processing: Techniques and Technology
PHYSICO-CHEMICAL AND TEXTURE PROPERTIES OF GELATIN-FREE JELLY DESSERTS
Volume, issue
49 № 1 Published
Authors
Nepovinnykh Nataliya , Petrova Oksana , Belova Nina , Yeganehzad Samira
DOI
https://doi.org/10.21603/2074-9414-2019-1-43-49
Published
26.06.2019
Food Processing: Techniques and Technology
SENSORY COMPONENTS OF FRUITS AND BERRIES
Volume, issue
49 № 1 Published
Authors
Pochitskaya Irina , Roslyakov Yuri , Komarova Natalia , Roslik Valentina
DOI
https://doi.org/10.21603/2074-9414-2019-1-50-61
Published
26.06.2019
Food Processing: Techniques and Technology
SYRUPS IN SUGAR CONFECTIONERY PRODUCTS OF HIGH NUTRITIONAL VALUE
Volume, issue
49 № 1 Published
Authors
Reznichenko Irina , Frolova Nina , Kuchebo Vacheslav , Turov Semen
DOI
https://doi.org/10.21603/2074-9414-2019-1-62-69
Published
26.06.2019
Food Processing: Techniques and Technology
TECHNOLOGICAL SOLUTION FOR PRESERVING NUTRITIONAL VALUE AND INCREASING THE DIGESTIBILITY OF MEAT DISHES
Volume, issue
49 № 2 Published
Authors
Abdurakhmanov Elshan
DOI
https://doi.org/10.21603/2074-9414-2019-2-177-184
Published
15.08.2019
Food Processing: Techniques and Technology
TIGER NUT IN MEAT PRODUCTS
Volume, issue
49 № 2 Published
Authors
Bobreneva Irina , Baioumy Ahmed Adel
DOI
https://doi.org/10.21603/2074-9414-2019-2-185-192
Published
15.08.2019
Food Processing: Techniques and Technology
NEW PRODUCTION TECHNOLOGY FOR NUTRITIONALLY ENHANCED BAKERY PRODUCTS
Volume, issue
49 № 2 Published
Authors
Bukhovets Valentina , Yefimova Darya , Davydova Lyudmila
DOI
https://doi.org/10.21603/2074-9414-2019-2-193-200
Published
15.08.2019
Food Processing: Techniques and Technology
LOW-FAT BUTTER: PRODUCTION AND TECHNOLOGICAL FEATURES
Volume, issue
49 № 2 Published
Authors
Zakharova Lyudmila , Abushahmanova Lyubov’
DOI
https://doi.org/10.21603/2074-9414-2019-2-209-215
Published
15.08.2019
Food Processing: Techniques and Technology
PRODUCTION TECHNOLOGY FOR OAT PROTEIN WITH ADVANCED PHYSICOCHEMICAL, FUNCTIONAL, AND TECHNOLOGICAL PROPERTIES
Volume, issue
49 № 2 Published
Authors
Kashirskich Egor , Babich Olga , Kriger Olga
DOI
https://doi.org/10.21603/2074-9414-2019-2-216-226
Published
15.08.2019
Food Processing: Techniques and Technology
CURRENT TRENDS IN WHEY PROCESSING
Volume, issue
49 № 2 Published
Authors
Korotkiy Igor , Plotnikov Igor , Maseeva Irina
DOI
https://doi.org/10.21603/2074-9414-2019-2-227-234
Published
15.08.2019
Food Processing: Techniques and Technology
EFFECT OF TECHNOLOGICAL CHARACTERISTICS OF VARIOUS TYPES OF RAW MATERIALS ON THE TASTE AND AROMA OF SOUR ALES
Volume, issue
49 № 2 Published
Authors
Ponomareva Olga , Borisova Ekaterina , Prokhorchik Igor
DOI
https://doi.org/10.21603/2074-9414-2019-2-235-244
Published
15.08.2019
Food Processing: Techniques and Technology
MILK PROCESSING TECHNOLOGY USING ZEOLITE
Volume, issue
49 № 2 Published
Authors
Smirnova Irina , Kakimov Aytbek , Zharykbasov Erlan
DOI
https://doi.org/10.21603/2074-9414-2019-2-245-252
Published
15.08.2019
Food Processing: Techniques and Technology
PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS
Volume, issue
49 № 4 Published
Authors
DOI
https://doi.org/10.21603/2074-9414-2019-4-505-512
Published
11.12.2019
Food Processing: Techniques and Technology
MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS
Volume, issue
49 № 4 Published
Authors
Zenkova Mariya
DOI
https://doi.org/10.21603/2074-9414-2019-4-513-521
Published
11.12.2019
Food Processing: Techniques and Technology
EXTRACTION OF PLANT PIGMENTS FROM LOCAL RAW MATERIALS
Volume, issue
49 № 4 Published
Authors
Kostina Natalya , Podlegaeva Tatiana , Sergeeva Irina
DOI
https://doi.org/10.21603/2074-9414-2019-4-522-530
Published
11.12.2019
Food Processing: Techniques and Technology
HEALTHY BAKERY COMPOSITE MIXES
Volume, issue
49 № 4 Published
Authors
Nevskaya Ekaterina , Tyurina Irina , Turina Olga , Shulbaeva Margarita , Potapova Marina , Golovacheva Yana
DOI
https://doi.org/10.21603/2074-9414-2019-4-531-544
Published
11.12.2019
Food Processing: Techniques and Technology
EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES
Volume, issue
49 № 4 Published
Authors
Nikitin Andrej , Makarkina Margarita
DOI
https://doi.org/10.21603/2074-9414-2019-4-545-554
Published
11.12.2019
Food Processing: Techniques and Technology
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
Volume, issue
49 № 4 Published
Authors
Sadovoy Vladimir , Voblikova Tatyana , Permyakov Anatoly
DOI
https://doi.org/10.21603/2074-9414-2019-4-555-562
Published
11.12.2019
Food Processing: Techniques and Technology
FORMULATION OF A MULTIFUNCTIONAL PLANT ADDITIVE BASED ON THE INTERACTION OF ITS COMPONENTS
Volume, issue
50 № 1 Published
Authors
Bobreneva Irina , Baioumy Ahmed Adel , Tokarev Alexey
DOI
https://doi.org/10.21603/2074-9414-2020-1-1-10
Published
27.03.2020
Food Processing: Techniques and Technology
BERRY RAW MATERIALS IN FUNCTIONAL SOFT CHEESE PRODUCTION
Volume, issue
50 № 1 Published
Authors
Borisova Anna , Ruzyanova Anna , Tyaglova Anna , Polikarpova Ksenia
DOI
https://doi.org/10.21603/2074-9414-2020-1-11-20
Published
27.03.2020
Food Processing: Techniques and Technology
OSTRICH FAT PRODUCTION USING ELECTROLYZED FLUID
Volume, issue
50 № 1 Published
Authors
Gorbacheva Mariya , Tarasov Vasily , Kalmanovich Svetlana , Sapozhnikova Alla
DOI
https://doi.org/10.21603/2074-9414-2020-1-21-31
Published
27.03.2020
Food Processing: Techniques and Technology
THE EFFECT OF ACID COMPOSITION ON THE FERMENTATION PROCESS OF PORK FAT
Volume, issue
50 № 1 Published
Authors
Gurinovich Galina , Malyutina Kseniya , Seregin Sergey , Patrakova Irina
DOI
https://doi.org/10.21603/2074-9414-2020-1-32-43
Published
27.03.2020
Food Processing: Techniques and Technology
OPTIMIZATION FORMULATION OF SEMI-FINISHED SPONGE CAKE
Volume, issue
50 № 1 Published
Authors
Marinina Ekaterina , Sadygova Madina , Kirillova Tatiana , Kanevskaya Irina
DOI
https://doi.org/10.21603/2074-9414-2020-1-44-51
Published
27.03.2020
Food Processing: Techniques and Technology
ENCAPSULATION OF POWDERED ROWANBERRIES (SORBUS AUCUPARIA) WITH PLANT POLYSACCHARIDES
Volume, issue
50 № 1 Published
Authors
Matseychik Irina , Martynova Elizaveta , Korpacheva Svetlana , Shteer Angelina , Lomovskiy Igor
DOI
https://doi.org/10.21603/2074-9414-2020-1-52-60
Published
27.03.2020
Food Processing: Techniques and Technology
EXTRACT AND POWDER OF EPILOBIUM ANGUSTIFOLIUM IN BAKERY PRODUCTS
Volume, issue
50 № 1 Published
Authors
Nevskaya Ekaterina , Zueva Aleksandra , Belyaev Alexey
DOI
https://doi.org/10.21603/2074-9414-2020-1-61-69
Published
27.03.2020
Food Processing: Techniques and Technology
GLUTEN-FREE BUCKWHEAT KVASS WITH AROMATIC RAW MATERIALS
Volume, issue
50 № 1 Published
Authors
Tanashkina Tatiana , Peregoedova Anastasia , Semenyuta Anna , Boyarova Margarita
DOI
https://doi.org/10.21603/2074-9414-2020-1-70-78
Published
27.03.2020
Food Processing: Techniques and Technology
USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY
Volume, issue
47 № 4 Published
Authors
Boldina A A , Sokol N V , Sanzharovskaya N S
DOI
https://doi.org/10.21603/2074-9414-2017-4-21-26
Published
30.12.2017
Food Processing: Techniques and Technology
PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE
Volume, issue
46 № 3 Published
Authors
Asyakina Lyudmila K , Dolganyuk Vyacheslav , Milentieva I. , Noskova Svetlana Yur'evna , Babich Olga O
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
Volume, issue
45 № 2 Published
Authors
Bakin I A , Mustafina A S , Vechtomova Elena , Kolbina A Yu
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN
Volume, issue
44 № 1 Published
Authors
An'shakova Vera V , Stepanova Albina V , Uvarov Dmitrii M
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS
Volume, issue
43 № 4 Published
Authors
Donskaya Galina , Asafov Vladimir , Andreeva Ekaterina Aleksandrovna
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
Volume, issue
42 № 3 Published
Authors
Anikina Valentina A , Chirkina Tamara F
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR
Volume, issue
40 № 1 Published
Authors
Boldina Anastasia A , Sokol Natalya V , Sanzharovsckaya Nadezhda S
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS
Volume, issue
39 № 4 Published
Authors
Akhmedova Valida R , Ryabtseva Svetlana A , Shpack Maria , Anisimov George S , Marugina Elena V
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION
Volume, issue
38 № 3 Published
Authors
Babenyshev Sergey P , Emelyanov Sergey A , Zhidkov Vladimir Е , Mamay Dmitriy S , Utkin Victor P
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS
Volume, issue
36 № 1 Published
Authors
Baranets Svetlana , Kurakin Mikhail S , Kostina Natalya , Motyreva Olga G , Klishina Maria N
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS
Volume, issue
37 № 2 Published
Authors
Dorosh Anna P , Gregirchak Nataliya N
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
INVESTIGATION OF THERMODYNAMIC AND RHEOLOGICAL PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES
Volume, issue
35 № 4 Published
Authors
Belousova Olga S , Dyshlyuk Lyubov S , Avstrievskih Аlexsander N , Schetinin Michael P
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS
Volume, issue
34 № 3 Published
Authors
Bannikova Anna
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY
Volume, issue
33 № 2 Published
Authors
Aparneva Marina A , Shesternin Vladimir I , Sevodin Valery P
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
Volume, issue
32 № 1 Published
Authors
Bibik Irina , Loskutova Elena V
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY
Volume, issue
31 № 4 Published
Authors
Aparneva M A , Sevodin V P
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER
Volume, issue
29 № 2 Published
Authors
Glazunova O A , Dolganyuk V F , Astakhova L A , Drozdova T M
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
IMPROVEMENT OF PRODUCTION TECHNOLOGY CAKE MUFFIN WITH THE USE OF STARCH-CONTAINING RAW MATERIAL
Volume, issue
30 № 3 Published
Authors
Balaeva E V , Kraus S V
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET
Volume, issue
41 № 2 Published
Authors
Anistratova Oksana V , Serpunina Lyubov T
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
SHEEP’S MILK CAMEMBERT RIPENING: TRANSFORMATION OF FATTY-ACID PROFILE
Volume, issue
49 № 3 Published
Authors
Voblikova Tatyana , Sadovoy Vladimir , Barybina Lyudmila
DOI
https://doi.org/10.21603/2074-9414-2019-3-423-430
Published
23.09.2019
Food Processing: Techniques and Technology
THE FOAMING PROPERTIES OF SKIM MILK PROTEIN CONCENTRATE
Volume, issue
48 № 4 Published
Authors
Ivanova Svetlana
DOI
https://doi.org/10.21603/2074-9414-2018-4-12-21
Published
29.12.2018
Food Processing: Techniques and Technology
SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT
Volume, issue
47 № 4 Published
Authors
Gavrilova N B , Temirbaeva M V
DOI
https://doi.org/10.21603/2074-9414-2017-4-27-32
Published
30.12.2017
Food Processing: Techniques and Technology
INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION
Volume, issue
46 № 3 Published
Authors
Borodulin Dmitriy , Shulbaeva Margarita , Musina Olga N , Shepieva Bella M
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
YIELD, QUALITY AND PRESERVATION OF POTATOES WHEN USING PLANT GROWTH REGULATORS
Volume, issue
45 № 2 Published
Authors
Butov A V , Mandrova A A
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
EFFECT OF BAKING MODES AND OPTIONSIN A STEAM-CONVECTION OVEN ON QUALITY OF BUNS
Volume, issue
44 № 1 Published
Authors
Davydenko Nataliia , Urzhumova Anna , Sheveleva Galina I , Grigorieva Roza Zavdyatovna
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
WAYS OF PURIFICATION OF EXTRACTS OBTAINED FROM WILD PLANT RAW MATERIAL OF THE SIBERIAN FEDERAL DISTRICT
Volume, issue
43 № 4 Published
Authors
Dyshlyuk Lyubov S , Kashirskich Egor , Noskova Svetlana Yur'evna , Piskaeva Anastasia I , Izgaryshev Aleksandr V , Garmashov Sergey Yu
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
ANTIOXIDANT ACTIVITY OF CHOKEBERRY EXTRACTS OBTAINED IN SUPERCRITICAL CONDITIONS
Volume, issue
42 № 3 Published
Authors
Eremeeva Natalia B , Makarova Nadezhda V , Platonov Igor A
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX
Volume, issue
40 № 1 Published
Authors
Kiseleva T. , Miller Yulia Yu , Grebennikova Yulia V , Stabrovskaya Elena I
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES
Volume, issue
39 № 4 Published
Authors
Buaynov O. , Buaynova Irina V
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
THE RELEVANCE OF THE PHYTO-BEVERAGES PRODUCTION FOR THE PREVENTION OF CARDIOVASCULAR DISEASES
Volume, issue
38 № 3 Published
Authors
Babiy Natalia V , Stepakova Natalia N , Solovyova Evgeniya N
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
EVALUATION OF COMMERCIAL QUALITY OF “RENETKA” WILD APPLES GROWING IN THE KEMEROVO REGION
Volume, issue
36 № 1 Published
Authors
Golub Olga V , Kovalevskaya Inna N , Kuprina Irina K
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION
Volume, issue
37 № 2 Published
Authors
Krumlikov Vladislav Yu , Izgarysheva Natalia V , Pozo-Dengra Joaquin , Kriger Olga V
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS
Volume, issue
35 № 4 Published
Authors
Borodulin Dmitry M , Shulbaeva Margarita T , Musina Olga , Ivanets Vitaly N
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR
Volume, issue
34 № 3 Published
Authors
Vybornov Andrey A , Anisimova Lyudmila V
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL
Volume, issue
33 № 2 Published
Authors
Buyanova Irina V , Kakimov Aytbek , Kabulov Bolat B , Mustafaeva Ayaulym K , Ostroumov Lev A
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS
Volume, issue
32 № 1 Published
Authors
Grinkova Galina V , Marcekha Evgeny V , Shelepov Victor G
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
BIOCHEMICAL ACTIVITY OF PROPIONIC ACID BACTERIA AND COMBINED SOURDOUGH BASED ON ADAPTED FORMULA
Volume, issue
31 № 4 Published
Authors
Boyarineva I , Khamagaeva Irina
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE
Volume, issue
29 № 2 Published
Authors
Davydenko N I , Golub O V , Burshtykova T Y , Safyanov D A
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY
Volume, issue
30 № 3 Published
Authors
Gorbunova E V
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE
Volume, issue
41 № 2 Published
Authors
Babiy Natalia V , Pomozova Valentina A , Pekov Denis B
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF SORGHUM SYRUP AND ITS USE IN ICE CREAM TECHNOLOGY
Volume, issue
49 № 3 Published
Authors
Golubeva Lyubov , Pozhidaeva Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2019-3-431-437
Published
23.09.2019
Food Processing: Techniques and Technology
DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
Volume, issue
47 № 4 Published
Authors
Gargaeva A G , Gurinovich G V
DOI
https://doi.org/10.21603/2074-9414-2017-4-33-39
Published
30.12.2017
Food Processing: Techniques and Technology
THE USE OF PECTIN AS A COMPONENT FOR COMBINED EDIBLE FILMS
Volume, issue
46 № 3 Published
Authors
Bykov Dmitriy E , Makarova Nadezhda , Demidova Anna V , Eremeeva Natalia B
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY
Volume, issue
45 № 2 Published
Authors
Vinogray E G , Zakharova L M , Ploskonosova E A
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.PART 1. DYNAMIC OF DISTRIBUTION OF VOLATILE COMPONENTS BY DISTILLATION OF FERMENTED WORT
Volume, issue
44 № 1 Published
Authors
Krikunova L N , Peschanskaya Violetta A , Dubinina Elena
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION
Volume, issue
43 № 4 Published
Authors
Zimina Mariya I , Prosekov Alexander , Sukhikh Stanislav A , Babich Olga , Noskova Svetlana Yur'evna
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER
Volume, issue
42 № 3 Published
Authors
Irkitova Alena N , Funk Irina A , Dorofeev Roman V
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
RESEARCH ON CONTINUOUS ADSORPTION CONTROL OF POLYPHENOL CONSTITUENTS IN WORT LEADING TO THE WORT QUALITY IMPROVEMENT
Volume, issue
40 № 1 Published
Authors
Krasnova Tamara Andreevna , Gora Natalia , Golubeva Nadezhda
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE
Volume, issue
39 № 4 Published
Authors
Gurinovich Galina V , Malyutina Kseniya , Subbotina Margarita A
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS
Volume, issue
38 № 3 Published
Authors
Ivashina Oksana , Tereshchuk Lyubov V , Starovoitova Kseniya V , Tarlyun Marina A
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING
Volume, issue
36 № 1 Published
Authors
Derkanosova Natalia M , Gins Valentina K , Lupanova Oksana A , Andropova Irina I
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES
Volume, issue
37 № 2 Published
Authors
Lupinskaya Svetlana M , Kuznetsova Lilia A
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
USING A FELT CIRCLES WHEN GRINDING KERNEL OATS
Volume, issue
35 № 4 Published
Authors
Mar’in Vasily A , Vereshchagin Alexander L , Bychin Nikolay V
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
Volume, issue
34 № 3 Published
Authors
Gomboeva Victoria V , Plotnikov Dmitry A
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE
Volume, issue
33 № 2 Published
Authors
Galiyeva Almira I , Reznitchenko Irina Yu , Iwaniec Galina
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST
Volume, issue
32 № 1 Published
Authors
Dragunova Marina M , Brehova Victoria P
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
OPTIMIZATION OF THE DRY LACTULOSE PARAMETERS
Volume, issue
31 № 4 Published
Authors
Dolganyuk V F , Gavrilov B G , Piskaeva A I , Koslova O V
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS
Volume, issue
29 № 2 Published
Authors
Dotsenko S M , Skripko O V , Kubankova G V , Obuhov E B , Korshenko L O
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
Volume, issue
30 № 3 Published
Authors
Drozdetskayа I S , Berezovikova I
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY
Volume, issue
41 № 2 Published
Authors
Vinogray Emil G , Zakharova Lyudmila М , Ploskonosova Elena Alekseevna , Hraptsova Tatiana A
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
DAIRY PRODUCTS WITH HERBAL SUPPLEMENTS: METHODICAL ASPECTS OF QUALITY CONTROL
Volume, issue
49 № 1 Published
Authors
Moskvina Nadya , Golubtsova Yuliya Vladimirovna
DOI
https://doi.org/10.21603/2074-9414-2019-1-32-42
Published
26.06.2019
Food Processing: Techniques and Technology
FORMULATIONS AND NUTRITION VALUE OF NEW MULTICOMPONENT FRUIT AND BERRY LIQUEURS
Volume, issue
49 № 3 Published
Authors
Guseynova Batuch , Ashurbekova Firuza , Daudova Tatyana
DOI
https://doi.org/10.21603/2074-9414-2019-3-438-446
Published
23.09.2019
Food Processing: Techniques and Technology
ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT
Volume, issue
47 № 4 Published
Authors
Donets A P , Pokintelitsa N I
DOI
https://doi.org/10.21603/2074-9414-2017-4-40-45
Published
30.12.2017
Food Processing: Techniques and Technology
TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS
Volume, issue
46 № 3 Published
Authors
Eveleva Vera V , Cherpalova Таtyana М
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK
Volume, issue
45 № 2 Published
Authors
Grevtsova T A , Grigoryan L F , Khramova V N , Gorlov I F , Korotkova A A , Zhivotova T Yu
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
DEPENDENCE OF GRIFOLA FRONDOSA EFFICIENCY ON PARTICLE SIZE OF LIGNOCELLULOSE SUBSTRATE
Volume, issue
44 № 1 Published
Authors
Minakov Denis , Sevodina Ksenya V , Shadrintseva Anastasiya I , Sevodin Valeriy P
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
RESEARCH ON BIOLOGICALLY ACTIVE SUBSTANCES OF SOME FRUIT CROPS GROWING IN THE SOUTHEAST OF KAZAKHSTAN
Volume, issue
43 № 4 Published
Authors
Magazhanov Zhastlek M , Bektursunova Maya Zh
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION
Volume, issue
42 № 3 Published
Authors
Krumlikov Vladislav Yu , Ostroumov Lev , Sukhikh Stanislav A , Kriger Olga
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE
Volume, issue
40 № 1 Published
Authors
Krikunova Ludmila N , Dubinina Elena V , Alieva Gelana A
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS
Volume, issue
39 № 4 Published
Authors
Eremeeva Natalia B , Makarova Nadezhda V
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION
Volume, issue
38 № 3 Published
Authors
Inerbaev Bazarbay O , Inerbaeva Aygul T
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT
Volume, issue
36 № 1 Published
Authors
Zmiyevskaya Tatiana N , Usatenko Nina F
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
Volume, issue
37 № 2 Published
Authors
Naumova Natalya L
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
SELECTION OF CONDITIONS OF ENZYMATIC HYDROLYSIS OF WASTE FROM BONE MEAL PRODUCTION
Volume, issue
35 № 4 Published
Authors
Konstantinovskaya Maria A , Krasnoshtanova Alla A
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
THE PROSPECTS FOR THE USE OF SINGLET OXYGEN IN FLAVOR FORMATION REACTIONS
Volume, issue
34 № 3 Published
Authors
Dubova Galyna E , Bezysov Anatoly T
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES
Volume, issue
33 № 2 Published
Authors
Domanova Elena V , Shubina Lidiya Yu
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
Volume, issue
32 № 1 Published
Authors
Ivanov Sergey V , Kishenko Irina I , Kryzhova Yulia P
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN
Volume, issue
31 № 4 Published
Authors
Evtukhova O M , Safronova T N
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD
Volume, issue
29 № 2 Published
Authors
Kaplenko A N , Evdokimov Ivan , Kaplenko N N , Egorov O I
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS
Volume, issue
30 № 3 Published
Authors
Ivanov I V , Gurinovich G V
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
VEGETABLE SAUCE DEVELOPMENT USING THE METHOD OF HYDROMECHANICAL DISPERSION
Volume, issue
41 № 2 Published
Authors
Golub Olga V , Motovilov Oleg K , Glebova Svetlana Yu , Udalaya Elena S
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
INVESTIGATION OF MICROORGANISM STRAINS WITH Β-GALACTOSIDASE ACTIVITY
Volume, issue
28 № 1 Published
Authors
Petrov Andrey , Matveenko A. , Strizhko Mariya
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
DIETARY FIBER IN SOUR CREAM PRODUCTS
Volume, issue
49 № 2 Published
Authors
Dolmatova Olga , Doshina Anastasia
DOI
https://doi.org/10.21603/2074-9414-2019-2-201-208
Published
15.08.2019
Food Processing: Techniques and Technology
ASSESSING THE BIOLOGICAL VALUE OF MILK OBTAINED FROM VARIOUS FARM ANIMALS
Volume, issue
49 № 3 Published
Authors
Orazov Ayan , Nadtochii Lyudmila , Safronova Anna
DOI
https://doi.org/10.21603/2074-9414-2019-3-447-453
Published
23.09.2019
Food Processing: Techniques and Technology
THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS
Volume, issue
47 № 4 Published
Authors
Ishevskiy A L , Gunkova P I , Buchilina A S , Volokitina E N , Neverov E N
DOI
https://doi.org/10.21603/2074-9414-2017-4-46-53
Published
30.12.2017
Food Processing: Techniques and Technology
SOME ASPECTS OF PRODUCTION OF THE DISTILLATE FROM JERUSALEM ARTICHOKE TUBERS. PART 3. CHARACTERISTICS OF THE DISTILLATE
Volume, issue
46 № 3 Published
Authors
Krikunova Ludmila , Peschanskaya Violetta , Dubinina Elena V
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE
Volume, issue
45 № 2 Published
Authors
Gubanenko Galina , Pushkareva E A , Rechkina E A , Ivanec G E
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN
Volume, issue
44 № 1 Published
Authors
Pozdnyakova Olga G , Kurbanova Marina G
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
Volume, issue
43 № 4 Published
Authors
Mamontov Alexander S , Starovoytova Ksenia V , Tereshchuk Ljubov' V , Tarlyun Marina A
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
EFFECT OF TREATMENT TEMPERATURE ON MINERAL COMPOSITION OF BUCKWHEAT WINTERED UNDER SNOW
Volume, issue
42 № 3 Published
Authors
Marin Vasily A , Vereshchagin Alexander L , Ashcheulov Roman V
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES
Volume, issue
40 № 1 Published
Authors
Lyakh Vladimir Alekseevich , Fedyanina Lyudmila N , Smertina Elena S
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET
Volume, issue
39 № 4 Published
Authors
Kushevskaya Marina A , Shabanova Olga V , Kriger Olga V , Ostroumov Lev A , Zakharova Lyudmila M , Smirnova Irina A
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS
Volume, issue
38 № 3 Published
Authors
Kiseleva Tatiana F , Ushakova Anastasiya S , Gazieva Alina F
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
INFLUENCE OF ULTRASONIC TREATMENT ON SHELF LIFE OF DRINKS BASED ON GRAIN RAW MATERIALS
Volume, issue
36 № 1 Published
Authors
Kazakov Ilya O , Kiseleva Tatiana F , Eremina Irina Aleksandrovna , Mikova Dar'ya S
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION
Volume, issue
37 № 2 Published
Authors
Tanashkina Tatiana V , Semenyuta Anna A , Boyarova Margarita , Klykov Alexey G
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
RESEARCH OF CHEMICAL COMPOSITION OF MOUNTAIN ASH ( SORBUS AUCUPARIA), GROWS IN THE KEMEROVO REGION
Volume, issue
35 № 4 Published
Authors
Ostroumov Lev A , Kriger Olga V , Karchin Konstantin V , Shcetinin Michael P
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS
Volume, issue
34 № 3 Published
Authors
Egorova Elena Yu , Reznichenko Irina Yu , Bochkarev Maksim S , Dorn Galina A
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL
Volume, issue
33 № 2 Published
Authors
Dotsenko Sergey M , Skripko Olga V , Ivanov Sergey A , Kubankova Galina V
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD
Volume, issue
32 № 1 Published
Authors
Ivashina Oksana A , Tereshchuk Lyubov V , Trubnikova Maria A , Starovoitova Kseniya V
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY
Volume, issue
31 № 4 Published
Authors
Eremina O Y , Seregina N V
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS
Volume, issue
29 № 2 Published
Authors
Kolesnikova T G , Subbotina M A , Shubenkina N S
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
STUDY OF THERMAL CHARACTERISTICS OF PORK BLOOD
Volume, issue
30 № 3 Published
Authors
Korotkiy Igor , Korotkaya Elena , Fedorov D E
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES
Volume, issue
41 № 2 Published
Authors
Dudikova Galina N , Chizhayeva Anna V
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
NON-TRADITIONAL RAW MATERIALS IN PASTA PRODUCTION OF HIGH NUTRITION VALUE
Volume, issue
49 № 3 Published
Authors
Smirnov Stanislav , Fazullina Oliya
DOI
https://doi.org/10.21603/2074-9414-2019-3-454-469
Published
23.09.2019
Food Processing: Techniques and Technology
INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT
Volume, issue
47 № 4 Published
Authors
Kontareva V Y , Kryuchkova V V
DOI
https://doi.org/10.21603/2074-9414-2017-4-54-59
Published
30.12.2017
Food Processing: Techniques and Technology
INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES
Volume, issue
46 № 3 Published
Authors
Lupinskaya Svetlana M , Gantseva Angelina N
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS. PART 2. BALANCE OF DISTRIBUTION OF VOLATILE COMPOUNDS BETWEEN FRACTIONS
Volume, issue
45 № 2 Published
Authors
Krikunova L N , Peschanskaya V A , Dubinina E V
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION
Volume, issue
44 № 1 Published
Authors
Safronova Tatiana N , Kazina Valentina V , Safronova Ksenia V
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
INFLUENCE OF VITAMINS ON GROWTH AND DEVELOPMENT OF MYCELIUM OF SOME BASIDIOMYCETES IN LIQUID MEDIUM
Volume, issue
43 № 4 Published
Authors
Minakov Denis V , Sevodina Ksenya V , Shadrintseva Anastasiya I , Sevodin Valeriy P
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR MEAT DELICACY TECHNOLOGY
Volume, issue
42 № 3 Published
Authors
Myshalova Olga М , Gurinovich Galina V , Gurikova Yana S
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
THE CULTIVATION OF GRIFOLA FRONDOSA ON A SUBSTRATE WITH BIRCH SAWDUST
Volume, issue
40 № 1 Published
Authors
Minakov Denis V , Sevodina Ksenya V , Sevodin Valeriy P
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
THE STUDY OF GEOMETRICAL PARAMETERS OF SOME VARIETIES OF BEANS GROWN IN KYRGYZSTAN BEFORE AND AFTER THE HYDROTHERMAL TREATMENT
Volume, issue
39 № 4 Published
Authors
Kydyraliev Nurudin
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
TECHNOLOGICAL PROPERTIES OF WET AND CRUDE BUCKWHEAT
Volume, issue
38 № 3 Published
Authors
Mar’in Vasily A , Vereshchagin Alexander L , Bychin Nickolay V
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
DEVELOPMENT OF TECHNOLOGY AND RECIPE FOR BEVERAGE BASED ON DRIED FRUITS
Volume, issue
36 № 1 Published
Authors
Kiseleva Tatiana F , Ushakova Anastasiya S , Ivanov Pavel P
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
Volume, issue
37 № 2 Published
Authors
Skripko Olga V , Kubankova Galina , Pokotilo Olesya , Isaycheva Nadezhda Yu
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY
Volume, issue
35 № 4 Published
Authors
Renzyaeva Tamara V , Tuboltseva Anna S , Ponkratova Evgeniya K , Lugovaya Anna V , Kazantseva Alina V
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY
Volume, issue
34 № 3 Published
Authors
Ivanov Sergey V , Grek Elena V , Krasulya Elena A
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
NUCLEOTIDE SEQUENCE ANALYSIS OF BERRIES GENOME FRAGMENTS AIMED TO IDENTIFY PHYLOGENETIC AFFINITY
Volume, issue
33 № 2 Published
Authors
Dyshlyuk Lyubov S , Golubtsova Yulia V , Shevyakova Ksenia A , Ostroumov L A
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
Volume, issue
32 № 1 Published
Authors
Ivkova Irina A , Pilyaeva Anastasia S , Kopylov Gennady M
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT
Volume, issue
31 № 4 Published
Authors
Ivanova S A , Gralevskaya I V , Radchenko A A
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS
Volume, issue
29 № 2 Published
Authors
Korotkaya Elena , Korotkiy Igor , Gavrilova M O
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE
Volume, issue
30 № 3 Published
Authors
Lodygin Aleksei , Bugaeva A A , Shchelkanova I A
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING
Volume, issue
41 № 2 Published
Authors
Kosenko Maria E , Kulikova Irina , Donskih Alexander N , Anisimov Georgi S , Evdokimov Ivan A
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT
Volume, issue
47 № 4 Published
Authors
Krapiva Tatyana , Urzhumova A I , Mayurnikova Larisa , Novoselov S V
DOI
https://doi.org/10.21603/2074-9414-2017-4-60-69
Published
30.12.2017
Food Processing: Techniques and Technology
JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES
Volume, issue
46 № 3 Published
Authors
Magomedov Gazibeg O , Lobosova Larisa A , Zhurahova Svetlana N
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP
Volume, issue
45 № 2 Published
Authors
Levchuk T V , Chesnokova N Yu , Levochkina L V , Ganzyuk M A
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS
Volume, issue
44 № 1 Published
Authors
Starovoytova Ksenia V , Tarlyun Marina A , Tereshchuk Ljubov' V , Mamontov Alexander S
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS
Volume, issue
43 № 4 Published
Authors
Morgunova Anna V
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
CLASSIFICATION OF PREPARATIOPNS TO PROMOTE YEAST VITAL ACTIVITY
Volume, issue
42 № 3 Published
Authors
Permyakova Larisa V
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
Volume, issue
40 № 1 Published
Authors
Naumova N.
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE
Volume, issue
39 № 4 Published
Authors
Lazhenceva Lubov Yu
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST
Volume, issue
38 № 3 Published
Authors
Permyakova Larisa V
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
CHANGES IN THE ELEMENTS OF THE MICROSTRUCTURE OF BUTTER WITH ANTIOXIDANT COMPLEX DURING STORAGE
Volume, issue
36 № 1 Published
Authors
Kuprina Anna O , Mamaev Andrei V , Simonenkova Anna P , Yarkina Marina V
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT
Volume, issue
35 № 4 Published
Authors
Reshetnik Ekaterina , Vodolagina Ekaterina Yu , Maksimyuk Vera A
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT
Volume, issue
34 № 3 Published
Authors
Inochkina Ekaterina V , Kasyanov Gennadii I , Silinskaya Svetlana M
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
THE INFLUENCE OF DRY WHEATEN GLUTEN ON QUALITY OF TRITICALE-WHITE BREAD
Volume, issue
33 № 2 Published
Authors
Pogonets Elena V
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE
Volume, issue
32 № 1 Published
Authors
Kazakov Ilya O , Kiseleva Tatiana F , Unschikova Tatiana A , Zvetkov Egor V
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS
Volume, issue
31 № 4 Published
Authors
Maryin V A , Vereshchagin A L , Fomina I G
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
SOFT DRINK «SPRITZERS» BASED ON NATURAL RAW MATERIALS
Volume, issue
29 № 2 Published
Authors
Kiseleva Tatyana Fedorovna , Dyuzhev A V , Kardasheva M V
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
STUDYING OF BIOLOGICALLY ACTIVE SUBSTANCES BERRIES OF A BLACK CURRANT DURING STORAGE
Volume, issue
30 № 3 Published
Authors
Myasishcheva N V , Artyomova E N
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES
Volume, issue
41 № 2 Published
Authors
Krikunova Ludmila N , Dubinina Elena V , Alieva Gelana A
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY
Volume, issue
47 № 4 Published
Authors
Kupriets A A , Shingareva T I
DOI
https://doi.org/10.21603/2074-9414-2017-4-70-76
Published
30.12.2017
Food Processing: Techniques and Technology
THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT
Volume, issue
46 № 3 Published
Authors
Mayorov Alexander , Usatyuk Darya A
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
Volume, issue
45 № 2 Published
Authors
Mayorov A A , Sidenko Yu A , Musina O N
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.PART 1. LYTIC PROPERTIES OF PHAGE ASSOCIATIONS
Volume, issue
44 № 1 Published
Authors
Tkachenko Vladimir V , Odegov Nikolay I , Dorofeev Roman V
DOI
https://doi.org/
Published
24.03.2017
Food Processing: Techniques and Technology
MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS
Volume, issue
43 № 4 Published
Authors
Oboturova Natalia P , Barybina Lyudmila , Masalova Valeria V , Gezhina Anna N
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
DEVELOPMENT OF NUTRIENT MEDIUM AND CULTIVATION REGIMES OF LACTOBACILLUS REUTERI FOR BACTERIAL CONCENTRATE PRODUCTION
Volume, issue
42 № 3 Published
Authors
Raskoshnaya Tatyana A , Semenikhina Vera F , Rozhkova Irina V , Begunova Anna V
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS
Volume, issue
40 № 1 Published
Authors
Pushmina Irina N , Pervishina Galina G , Zakharova Lyudmila M , Pushmina Vladlena V
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
INFLUENCE OF HUMIDITY ON TECHNOLOGICAL PROPERTIES OF OAT GRAIN
Volume, issue
39 № 4 Published
Authors
Mar’in Vasily A , Vereshchagin Alexander L , Bychin Nikolay V
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
Volume, issue
38 № 3 Published
Authors
Pchelkina Viktoriia A , Khvilya Sergey
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
Volume, issue
36 № 1 Published
Authors
Merenkova Svetlana , Potoroko Irina , Zakharov Igor V , Baybakov Vladimir I
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
THE COMPOSITION AND STRUCTURE OF ANTHOCYANINS IN WINES PRODUCED FROM EARLY VARIETIES OF GRAPES GROWN IN THE ALTAI TERRITORY
Volume, issue
35 № 4 Published
Authors
Sevodin Valeriy P , Shesternin Vladimir I , Kuzovnikov Yuriy M , Khmelev Vladimir N
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS
Volume, issue
34 № 3 Published
Authors
Kurakin Mikhail S , Baranets Svetlana Yu , Kostina Natalya Gennad'evna , Motyreva Olga
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE
Volume, issue
33 № 2 Published
Authors
Pribytova Olesya S , Pribytov Ivan V , Pershina Elena I
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
RESEARCH ON PROTEINS AND LACTOSE ISOLATION FROM WHEY
Volume, issue
32 № 1 Published
Authors
Korotkiy Igor , Gunko Pavel A , Valiahmedov Timur Z
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
ADAPTATION OF REFRACTOMETRIC METHOD FOR SOLIDS DETERMINATION BASED ON BRIX SCALE TO CONTROL WHEY PROCESSING
Volume, issue
31 № 4 Published
Authors
Omarov M N , Bliadze V G , Kovalenko D N , Volokitina Z V
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
PRACTICAL ASPECTS OF HYDROLYSIS OF MILK CASEIN BY ENDOPEPTIDASES
Volume, issue
29 № 2 Published
Authors
Kurbanova M G , Bondarchuk O N , Maslennikova S M
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL
Volume, issue
30 № 3 Published
Authors
Nepovinnykh N V , Grosheva V N , Ptichkina N M
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS
Volume, issue
41 № 2 Published
Authors
Leskova Svetlana , Danilov Mikhail B , Gombozhapova Nina I
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
FUNCTIONAL CONFECTIONERY PRODUCTS: DEVELOPMENT OF PRODUCTION PROCESS
Volume, issue
48 № 3 Published
Authors
Pozdnyakova Olga , Egushova Elena , Tyshchenko Elizaveta Alekseevna
DOI
https://doi.org/10.21603/2074-9414-2018-3-90-95
Published
06.11.2018
Food Processing: Techniques and Technology
FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES
Volume, issue
47 № 4 Published
Authors
Renzyaeva Tamara , Tuboltseva A S , Renzyaev A.
DOI
https://doi.org/10.21603/2074-9414-2017-4-77-83
Published
30.12.2017
Food Processing: Techniques and Technology
THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
Volume, issue
46 № 3 Published
Authors
Malyutina Kseniya V , Gurinovich Galina V
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
Volume, issue
45 № 2 Published
Authors
Myasishcheva N V , Artemova E N , Makarkina Margarita
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES
Volume, issue
43 № 4 Published
Authors
Prosekov Alexander , Ostroumov Lev
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION
Volume, issue
42 № 3 Published
Authors
Sanjarovsckay Nadezhda S , Sokol Natalya V
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE
Volume, issue
40 № 1 Published
Authors
Tabatorovich Alexander , Reznichenko Irina Yu
DOI
https://doi.org/
Published
07.04.2016
Food Processing: Techniques and Technology
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
Volume, issue
39 № 4 Published
Authors
Naumova Natalia L
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
ASSESSMENT OF FERMENTED SAUSAGE SAFETY
Volume, issue
38 № 3 Published
Authors
Solovyova Aleksandra A
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
Volume, issue
36 № 1 Published
Authors
Naumova Natalia L
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
Volume, issue
35 № 4 Published
Authors
Tereshchuk Lyubov V , Mamontov Alexandr S , Kraeva Kseniya V , Subbotina Margarita A
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
THE INFLUENCE OF HEAT TREATMENT ON THE AVAILABILITY OF MINERAL COMPONENT OF BUCKWHEAT GRAIN, KERNEL AND SHELL
Volume, issue
34 № 3 Published
Authors
Maryin Vasily A , Vereshchagin Alexander L
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP
Volume, issue
33 № 2 Published
Authors
Reshetnik Catherine I , Sharipova Tatyana V , Maksimyuk Vera A
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT
Volume, issue
32 № 1 Published
Authors
Korshenko Ludmila O , Chizhikova Olga G , Tanashkina Tatiana , Dotsenko Sergei M , Abdulaeva Natalya N , Semenyuta Anna
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD
Volume, issue
31 № 4 Published
Authors
Osintsev A M , Braginsky V I , Chebotarev A L , Osintseva M. , Syrtseva A P
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
Volume, issue
29 № 2 Published
Authors
Loginov V A , Gavrilova Natalya
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD
Volume, issue
30 № 3 Published
Authors
Orluk U T , Stepanischev M I
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES
Volume, issue
41 № 2 Published
Authors
Mayorov Alexander , Buzoverov Sergey Yu , Suray Natalia M
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES
Volume, issue
47 № 4 Published
Authors
Fedyanina L N , Smertina E S , Lyakh V A , Soboleva E V
DOI
https://doi.org/10.21603/2074-9414-2017-4-84-91
Published
30.12.2017
Food Processing: Techniques and Technology
STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
Volume, issue
46 № 3 Published
Authors
Myshalova Olga M
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS
Volume, issue
45 № 2 Published
Authors
Smirnova I A , Gutov N Yu , Yurtashkina A V
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS
Volume, issue
43 № 4 Published
Authors
Pchelkina Viktoriia
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL
Volume, issue
42 № 3 Published
Authors
Sergeeva Irina Yu
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION
Volume, issue
39 № 4 Published
Authors
Nugmanov Albert H -H , Titova Lyubov M , Aleksanyan Igor Yu , Fomenko Ekaterina V
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION
Volume, issue
38 № 3 Published
Authors
Solodnikov Sergey Yu , Lyushina Galina A , Kolesova Olga V , Maslova Vera V , Andreeva Yuliya Vyacheslavovna , Kuznetsov Andrey A
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
Volume, issue
36 № 1 Published
Authors
Nevskaya Ekaterina , Shlelenko Larissa A , Borodulin Dmitry M
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS
Volume, issue
35 № 4 Published
Authors
Khokonova Madina B , Ustova Madina A
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
Volume, issue
34 № 3 Published
Authors
Muratova Evgeniya I , Smolikhina Polina M
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN
Volume, issue
33 № 2 Published
Authors
Safronova Tatyana N , Evtukhova Olga M , Makarova Maria I
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT
Volume, issue
32 № 1 Published
Authors
Lisin Petr A , Musina O. , Kister Irina V
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT
Volume, issue
31 № 4 Published
Authors
Reshetnic E I , Maksimyuk V A , Utochkina E.
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION
Volume, issue
29 № 2 Published
Authors
Makarova N V , Valiulina D F
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT
Volume, issue
30 № 3 Published
Authors
Osipova M O , Myshalova O
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU
Volume, issue
41 № 2 Published
Authors
Nikitina Tatyana A , Kliukina Oksana N , Ptichkina Nataliy M
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES
Volume, issue
28 № 1 Published
Authors
Tereshchuk Lyubov , Starovoitova Kseniya
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT
Volume, issue
47 № 4 Published
Authors
Chesnokova N Yu , Levochkina L V , Prikhodko Yu V , Kuznetsova Alla , Shevchenko Yu V
DOI
https://doi.org/10.21603/2074-9414-2017-4-92-98
Published
30.12.2017
Food Processing: Techniques and Technology
MODELING THE PROCESS OF PROTEIN SYNTHESIS IN THE DUCKWEED LEMNA MINOR
Volume, issue
46 № 3 Published
Authors
Sergeeva Irina , Al Kassab Ali A
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
GLUTEN-FREE LOW-ALCOHOL BEVERAGES FERMENTED FROM LIGHT AND SCALDING BUCKWHEAT MALT
Volume, issue
45 № 2 Published
Authors
Tanashkina T V , Semenyuta A A , Trotsenko A S , Klykov A G
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE
Volume, issue
43 № 4 Published
Authors
Sazhenova Yuliya M , Lupinskaya Svetlana M
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
Volume, issue
42 № 3 Published
Authors
Skripko Olga V , Litvinenko Oksana , Pokotilo Olesya V
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER
Volume, issue
39 № 4 Published
Authors
Okuskhanova Eleonora K , Asenova Bakytgul K , Rebezov Maxim B , Omargalieva Nazym K , Yesimbekov Zhanibek S
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN
Volume, issue
38 № 3 Published
Authors
Chernenkova Alfiya A , Leonova Svetlana Aleksandrovna , Pusenkova Lyudmila I
DOI
https://doi.org/
Published
30.09.2015
Food Processing: Techniques and Technology
COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS
Volume, issue
36 № 1 Published
Authors
Ponomareva Elena I , Alekhina Nadezhda N , Bakayeva Irina A , Yunakovskaya Yuliya V , Levshina Elena A
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
EFFECT OF TEMPERATURE ON COLOR RED WINE DRINKS IN CONTACT WITH AIR
Volume, issue
35 № 4 Published
Authors
Shesternin Vladimir I , Sevodina Galina I , Aparneva Marina A , Sevodin Valeriy P
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
Volume, issue
34 № 3 Published
Authors
Sergeeva Irina Yu , Unschikova Tat’yana A , Rysina Vera Y
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
Volume, issue
33 № 2 Published
Authors
Sergeyeva Irina Yu
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
Volume, issue
32 № 1 Published
Authors
Naumova Natalia L , Poznyakovsky Valeriy M
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
Volume, issue
31 № 4 Published
Authors
Sergeeva I Yu
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION
Volume, issue
29 № 2 Published
Authors
Permyakova L V , Pomozova V A , Pavlov A A , Khorounjina S I
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
DEVELOPMENT OF TECHNOLOGY AND COMPOSITIONS OF MILK DESSERTS WITH DIETARY PURPOSES
Volume, issue
30 № 3 Published
Authors
Plekhanova E A , Bannikova A V , Ptichkina N M
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
FORMALIZATION OF INNOVATIVE PROCESSES OF FOOD TECHNOLOGY EQUIPMENT
Volume, issue
41 № 2 Published
Authors
Panfilov Victor A
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER
Volume, issue
28 № 1 Published
Authors
Khamagaeva Irina , Boyarineva I , Potapchuk N.
DOI
https://doi.org/
Published
07.03.2013
Food Processing: Techniques and Technology
ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING
Volume, issue
46 № 3 Published
Authors
Cherkunova Anastasia D , Khramova Valentina N , Mgebrishvili Irina V , Zhivotova Tatiana Yu
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
Volume, issue
45 № 2 Published
Authors
Tsyrendorzhieva S V , Khamaganova I V
DOI
https://doi.org/
Published
23.07.2017
Food Processing: Techniques and Technology
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
Volume, issue
43 № 4 Published
Authors
Samchenko Olga N , Merkucheva Margarita A
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE
Volume, issue
42 № 3 Published
Authors
Subbotina Margarita A , Lobova Tamara V , Dolgolyuk Irina V
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION
Volume, issue
39 № 4 Published
Authors
Ostroumov Lev A , Smirnova Irina A , Zakharova Lyudmila M
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS
Volume, issue
36 № 1 Published
Authors
Popova Dina G , Titorenko Elena Yu , Poznyakovskiy Valeriy M
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
Volume, issue
35 № 4 Published
Authors
Shulgin Roman Yu , Prikhodko Yury , Shulgin Yuriy P
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS
Volume, issue
34 № 3 Published
Authors
Tereshchuk Lyubov V , Mamontov Alexandr S , Starovoytova Ksenia V
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE
Volume, issue
33 № 2 Published
Authors
Smertina Elena S , Fedyanina Lyudmila N , Zinatyllina Christina F , Lyah Vladimir A
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
Volume, issue
32 № 1 Published
Authors
Patrakova Irina S , Gurinovich Galina V , Alekseevnina Oksana Ya
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH
Volume, issue
31 № 4 Published
Authors
Sergeeva I Yu , Pomozova V A , Shevchenko T V , Kuzmin K V , Kuzmina O V
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
DIFFERENT WAYS OF WHEAT GERM TREATMENT FOR INCREASING THEIR STRUCTURE-FORMING ABILITY
Volume, issue
29 № 2 Published
Authors
Polischuk G E , Martich V V
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS
Volume, issue
30 № 3 Published
Authors
Sergeyeva I Yu , Shafrai Anton , Zacharenko D G
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION
Volume, issue
41 № 2 Published
Authors
Starovoytova Kseniya V , Terechuk Lubov V
DOI
https://doi.org/
Published
30.06.2016
Food Processing: Techniques and Technology
DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS
Volume, issue
46 № 3 Published
Authors
Chizhikova Olga G , Korshenko Liudmila O , Pavlova Marina A
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS
Volume, issue
43 № 4 Published
Authors
Sobol Irina V
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
THE STUDY OF BIOLOGICAL VALUE OF QUINOA SEEDS (CHENOPODIUM QUINOA) TO CREATE SPECIALIZED FOOD PRODUCTS
Volume, issue
42 № 3 Published
Authors
Shchekoldina Tatiana V , Chernihovets Ekaterina A , Hristenko Anastasia G
DOI
https://doi.org/
Published
20.09.2016
Food Processing: Techniques and Technology
DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF GLUTEN-FREE COOKIES BASED ON NATURAL VEGETABLE RAW MATERIALS
Volume, issue
39 № 4 Published
Authors
Renzyaeva Tamara V , Tuboltseva Anna S , Artyushina Svetlana I
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
INTENSIFICATION OF TECHNOLOGICAL PROCESSES OF BEER PRODUCTION USING ROTARY-PULSATION APPARATUS
Volume, issue
36 № 1 Published
Authors
Safonova Elena , Potapov A. , Vagaytseva Elena
DOI
https://doi.org/
Published
30.04.2015
Food Processing: Techniques and Technology
FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS
Volume, issue
34 № 3 Published
Authors
Tyshchenko Elizaveta A , Titorenko Elena Y , Rogachevskaya Natalya V , Popova Dina G
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE
Volume, issue
33 № 2 Published
Authors
Smirnova Irina A , Eremina Irina A , Gulbani Alina D , Ostroumov Lev A
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
THE WHIPPED DESSERT ON THE BASIS OF WHEY WITH CITRI-FI FOOD FIBERS
Volume, issue
32 № 1 Published
Authors
Plekhanova Ekaterina A , Bannikova Anna V , Shestopalova Natalia E , Ptichkina Natalia M
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
THE CONCEPT OF SYNBIOTICS AND SYNBIOTIC DAIRY PRODUCTS DEVELOPMENT
Volume, issue
31 № 4 Published
Authors
Kharitonov D V , Kharitonova I V , Prosekov Aleksandr
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE
Volume, issue
29 № 2 Published
Authors
Sevodina K V
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
THE INVESTIGATION OF THE EFFECT OF THE COMPLEX ADDITIVE FOR HEAT TREATMENT OF MERINGUE
Volume, issue
30 № 3 Published
Authors
Toshev A D , Salomatov A S
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
DEVELOPMENT OF COMPOSITION AND TECHNOLOGY FOR PRODUCTION OF NONALCOHOLIC BEVERAGE CONCENTRATE TABLET
Volume, issue
46 № 3 Published
Authors
Shkolnikova Marina , Averyanova Elena , Donya Denis , Khlopotov Igor V
DOI
https://doi.org/
Published
23.10.2017
Food Processing: Techniques and Technology
ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE
Volume, issue
43 № 4 Published
Authors
Yakunin Alexander V , Sinyavskiy Yuriy V , Torgautov Askhat S , Vyskubova Victoria G , Ibraimov Ykylas S
DOI
https://doi.org/
Published
30.12.2016
Food Processing: Techniques and Technology
THE FRUITS OF GOJI ( LYCIUM BARBARUM L.) ARE A PROMISING RAW MATERIAL FOR PRODUCTION OF ZEAXANTHIN (E 161H)
Volume, issue
39 № 4 Published
Authors
Tereshkova Ekaterina S , Batashov Evgeniy S , Sevodin Valeriy P
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
THE USE OF FROZEN RAW MATERIALS FROM PACIFIC SALMON IN FISH CANNING
Volume, issue
34 № 3 Published
Authors
Shulgina Liliaya V , Shvidkaya Zinaida P , Solodova Elena A , Davletshina Tat’yana A , Dolbnina Nadezhda V , Zagorodnaya Galina
DOI
https://doi.org/
Published
25.09.2014
Food Processing: Techniques and Technology
TECHNOLOGY OF INCUBATION METHOD OF YOGHURT PRODUCTION USING THE SHORT-TERM CLOT COOLING STAGE
Volume, issue
33 № 2 Published
Authors
Smirnova Irina A , Gralevskay I. , Afanasyeva Elena O
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
HETEROGENEOUS CRYSTALLIZATION OF LACTOSE IN TECHNOLOGY OF SWEETENED CONDENSED MILK
Volume, issue
32 № 1 Published
Authors
Rjabova Anastasia E , Galstjan Aram G , Malova Tatiana I , Radaeva Iskra A , Turovskaya Svetlana
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES
Volume, issue
31 № 4 Published
Authors
Shesternin V I , Rozhnov Evgeny , Sevodin V P
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
TECHNOLOGICAL ASPECTS OF PRODUCTION OF OLEIC ACID FROM RAPE OIL
Volume, issue
29 № 2 Published
Authors
Terechuk L V , Starovojtova K V , Lobova T V , Chuqlina K S
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
USING LIVER PACIFIC SALMON CANNING TECHNOLOGY
Volume, issue
30 № 3 Published
Authors
Shulgina L , Chernova M A , Dolbnina N V , Davletshina T. , Solodova E A
DOI
https://doi.org/
Published
25.09.2013
Food Processing: Techniques and Technology
THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS
Volume, issue
39 № 4 Published
Authors
Cherevach Elena I , Tenkovskaya Lуudmila A
DOI
https://doi.org/
Published
30.12.2015
Food Processing: Techniques and Technology
FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY
Volume, issue
33 № 2 Published
Authors
Hramtsov Andrey G
DOI
https://doi.org/
Published
25.06.2014
Food Processing: Techniques and Technology
USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
Volume, issue
32 № 1 Published
Authors
Sergeyeva Irina Yu
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
Volume, issue
31 № 4 Published
Authors
Yartseva N V , Dolganova N V
DOI
https://doi.org/
Published
25.12.2013
Food Processing: Techniques and Technology
THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE
Volume, issue
29 № 2 Published
Authors
Pham Thi Hoan , Ganina V. , Volokitina Zinaida , Moroz O N
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS
Volume, issue
32 № 1 Published
Authors
Shaburova Galina V , Kurochkin Anatoliy , Voronina Polina K
DOI
https://doi.org/
Published
25.03.2014
Food Processing: Techniques and Technology
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
Volume, issue
29 № 2 Published
Authors
Hvilya S I , Gabaraev A A , Pchelkina V A
DOI
https://doi.org/
Published
25.06.2013
Food Processing: Techniques and Technology
THE STUDY OF PHENOLIC COMPOSITION OF WINE MATERIAL FROM THE VARIETY OF «ZAGADKA SHAROVA» GRAPE
Volume, issue
29 № 2 Published
Authors
Shesternin V I , Sevodin V P
DOI
https://doi.org/
Published
25.06.2013
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