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Food Processing: Techniques and Technology №2(53), 2019
Section: TECHNOLOGY FOR FOOD PRODUCTION
1 Abdurakhmanov E. Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes 71
2 Bobreneva I.,
Baioumy A.A.
Tiger Nut in Meat Products 60
3 Bukhovets V.,
Yefimova D.,
Davydova L.
New Production Technology for Nutritionally Enhanced Bakery Products 58
4 Dolmatova O.,
Doshina A.
Dietary Fiber in Sour Cream Products 80
5 Zakharova L.,
Abushahmanova L.
Low-Fat Butter: Production and Technological Features 58
6 Kashirskich E.,
Babich O.,
Kriger O.
Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties 52
7 Korotkiy I.,
Plotnikov I.,
Maseeva I.
Current Trends in Whey Processing 61
8 Ponomareva O.,
Borisova E.,
Prokhorchik I.
Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales 61
9 Smirnova I.,
Kakimov A.,
Zharykbasov E.
Milk Processing Technology Using Zeolite 60
Section: FOOD HYGIENE
10 Urubkov S.,
Khovanskaya S.,
Smirnov S.
Amaranth in Diet Therapy of Children with Gluten Intolerance 267
Section: BIOTECHNOLOGY
11 Giro T.,
Zubov S.,
Yashin A.,
Giro A.,
Preobrazhenskii V.
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis 50
12 Tereshchuk L.,
Starovoytova K.
Enzymatic Reetherification in the Production of Butterfat Substitutes 117
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
13 Veber A.,
Leonova S.,
Davletov F.
Phytochemical Potential and Inhibitory Properties of New Varieties of Leguminous Plants 55
14 Vereshchagin A.,
Reznichenko I.,
Bychin N.
Thermal Analysis in the Quality Study of Chocolate and Confectionery Products 59
15 Kolpakova V.,
Ulanova R.,
Kulikov D.,
Gulakova V.,
Kadieva A.
Grain Composites with a Complementary Amino Acid Composition in Food and Fodder 53
16 Pugacheva A.,
Makarova N.,
Ignatova D.
Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis 50
17 Tabatorovich A.,
Reznichenko I.
Formufatfon and Quaffty Assessment of Dfabetfc Jeffy Marmafade 'Karkade' Fortffed wfth Succfnfc Acfd 51
Section: ECONOMICS
18 Kiryuhina A.,
Grigor'eva R.,
Kozhevnikova A.
Bread Production and Bakery Products in Russia: Current State and Prospects 53