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Food Processing: Techniques and Technology №4(51), 2018
Section: TECHNOLOGY FOR FOOD PRODUCTION
1 Buyanova I.,
Lupinskaya S.,
Lobacheva E.
Technological Aspects of Cold Storage of Protein Dairy Products 61
2 Ivanova S. The Foaming Properties of Skim Milk Protein Concentrate 42
3 Kolodyaznaya V.,
Shestopalova I.,
Kiprushkina E.,
Rogozina E.,
Golovinskaia O.
Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters 47
4 Kriger O.,
Noskova S.
Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods 44
5 Kukin M. Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns 42
6 Maseeva I.,
Korotkiy I.,
Plotnikov I.
Modern Packaging Solutions for Whey Protein Concentrate 44
7 Meledina T.,
Davydenko S.,
Golovinskaia O.,
Shestopalova I.,
Morozov A.
New Yeast Strain in Baking Industry 53
8 Myshalova O.,
Gurinovich G.,
Patrakova I.,
Seregin S.
Improving the Salting Technology for Fermented Maral Meat Products 42
9 Nogina A.,
Tikhonov S.,
Tikhonova N.
The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products 48
Section: AUTOMATION AND INFORMATIONAL SUPPORT OF TECHNOLOGICAL PROCESSES
10 Akhmedova A.,
Shevtsova T.,
Kotlyarov R.,
Krol A.
Estimation of Reliability of Fire Alarm System 44
Section: BIOTECHNOLOGY
11 Derevshchikova M.,
Syromyatnikov M.,
Popov V.
Molecular Genetic Methods in Microbiological Control of Food Products 47
12 Khanh N.T.,
Trang N.T.,
Manh L.D.,
Quang L.H.
New Strain Saccharomyces cerevisiae A112 for the Production of Zinc-Fortified Biomass 40
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
13 Shkol’nikova M.,
Bakin I.,
Mustafina A.,
Aleksenko L.
Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes 50
14 Romanchikov S. Convection Type Electric Stove with Air Ionization 43
Section: ECONOMICS
15 Zhidkova E. Controlling as a Basis for Effective Management in Enterprises of the Agro-Industrial Complex 39
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
16 Badmaeva I.,
Gamkova O.,
Mishchenkov I.
Specifics of the HACCP Program at Nutrition Departments on Health Institutions 40
17 Muhiddinov A.,
Popov A.,
Bobohojaev R.,
Sharipov I.,
Sorochkin M.
The Pamir Yaks of North Tajikistan: Specifics of Hide Formation 41