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ISSN 2074-9414 (Print)

ISSN 2313-1748 (Online)
Founder,
Publishing office, Editorial office:

Kemerovo State University
http://www.kemsu.ru/

Editor-in-Chief:
Alexander Prosekov

Executive Editor:
Anna Loseva

Publishing Editor:
Alena Kiryakova

Online Media Registration Number:
EL FS 77 - 72312 (01.02.2018)

Contacts:
6 Krasnaya Str.,
Kemerovo 650000,
Russia
tel.: +7 (3842) 58-80-24
e-mail: fptt@kemsu.ru,
food-kemtipp@yandex.ru,
fptt98@gmail.com
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Food Processing: Techniques and Technology №1(56), 2020
Section: FOOD PRODUCTION TECHNOLOGY
1 Bobreneva I.,
Baioumy A.A.,
Tokarev A.
FORMULATION OF A MULTIFUNCTIONAL PLANT ADDITIVE BASED ON THE INTERACTION OF ITS COMPONENTS 424
2 Borisova A.,
Ruzyanova A.,
Tyaglova A.,
Polikarpova K.
BERRY RAW MATERIALS IN FUNCTIONAL SOFT CHEESE PRODUCTION 309
3 Gorbacheva M.,
Tarasov V.,
Kalmanovich S.,
Sapozhnikova A.
OSTRICH FAT PRODUCTION USING ELECTROLYZED FLUID 288
4 Gurinovich G.,
Malyutina K.,
Seregin S.,
Patrakova I.
THE EFFECT OF ACID COMPOSITION ON THE FERMENTATION PROCESS OF PORK FAT 294
5 Marinina E.,
Sadygova M.,
Kirillova T.,
Kanevskaya I.
OPTIMIZATION FORMULATION OF SEMI-FINISHED SPONGE CAKE 289
6 Matseychik I.,
Martynova E.,
Korpacheva S.,
Shteer A.,
Lomovskiy I.
ENCAPSULATION OF POWDERED ROWANBERRIES (SORBUS AUCUPARIA) WITH PLANT POLYSACCHARIDES 297
7 Nevskaya E.,
Zueva A.,
Belyaev A.
EXTRACT AND POWDER OF EPILOBIUM ANGUSTIFOLIUM IN BAKERY PRODUCTS 282
8 Tanashkina T.,
Peregoedova A.,
Semenyuta A.,
Boyarova M.
GLUTEN-FREE BUCKWHEAT KVASS WITH AROMATIC RAW MATERIALS 274
Section: FOOD PRODUCTION PROCESSING AND EQUIPMENT
9 Verboloz E.,
Ivanova M.,
Demchenko V.,
Fartukov S.,
Evona N.
ULTRASOUND DRYING OF ROSE HIPS: A PROCESS STUDY 268
10 Mar'in V.,
Vereshchagin A.,
Ivanov A.
APPLICATION OF VISCO-ELASTIC DECK IN DECORTICATING BUCKWHEAT GRAINS 260
11 Plotnikov K.,
Popov A.,
Plotnikov I.,
Kryuk R.,
Rudnev S.
IMPROVING THE LINE OF INSTANT STARCH SOFT DRINKS 272
12 Shorstkii I. EFFECT OF HIGH VOLTAGE ELECTRICAL PULSES ON THE OIL YIELD OF SUNFLOWER MEAL 263
13 Fedorenko B.,
Borodulin D.,
Prosin M.,
Shafray A.,
Lobasenko B.,
Golovacheva Y.
RATIONAL TECHNOLOGICAL PARAMETERS OF THE SOXHLET EXTRACTOR IN THE PRODUCTION OF ALCOHOLIC EXTRACTS FROM CRANBERRIES 276
Section: FOOD HYGIENE
14 Mayurnikova L.,
Koksharov A.,
Krapiva T.,
Novoselov S.
FOOD FORTIFICATION AS A PREVENTIVE FACTOR OF MICRONUTRIENT DEFICIENCY 329
Section: BIOTECHNOLOGY
15 Meledina T.,
Morozov A.,
Davydenko S.,
Ternovskoy G.
YEASTS AS A GLUTATHIONE PRODUCER 289
16 Podlegaeva T.,
Kostina N.
STRUCTURAL AND MECHANICAL CHARACTERISTICS OF FERMENTED WHIPPED DAIRY PRODUCTS 269
Section: FOOD STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
17 Novikov V.,
Baryshnikov A.,
Rysakova K.,
Shumskaya N.,
Uzbekova O.
IDENTIFICATION OF MARINE FISH TAXA BY LINEAR DISCRIMINANT ANALYSIS OF REFLECTION SPECTRA IN THE NEAR-INFRARED REGION 271
18 Trofimova N.,
Ermolaeva E.,
Trofimov I.
DEVELOPMENT OF A SOFTWARE PRODUCT FOR THE AUTOMATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IN FOOD PRODUCTION 278
Section: ECONOMICS
19 Ruban N.,
Reznichenko I.
PREFERENCES OF PEOPLE OF ADVANCED AND GERONTIC AGE IN DIET FORMATION 284