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Food Processing: Techniques and Technology №1(32), 2014
Section: TECHNOLOGY FOR FOOD PRODUCTION
1 Bibik I.V.,
Loskutova E.V.
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY 2143
2 Grinkova G.V.,
Marcekha E.V.,
Shelepov V.G.
DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS 2030
3 Dragunova M.M.,
Brehova V.P.
METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST 2141
4 Ivanov S.V.,
Kishenko I.I.,
Kryzhova Y.P.
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS 1982
5 Ivashina O.A.,
Tereshchuk L.V.,
Trubnikova M.A.,
Starovoitova K.V.
INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD 1875
6 Ivkova I.A.,
Pilyaeva A.S.,
Kopylov G.M.
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 1935
7 Kazakov I.O.,
Kiseleva T.F.,
Unschikova T.A.,
Zvetkov E.V.
SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE 2056
8 Korotky I.A.,
Gunko P.A.,
Valiahmedov T.Z.
RESEARCH ON PROTEINS AND LACTOSE ISOLATION FROM WHEY 2066
9 Korshenko L.O.,
Chizhikova O.G.,
Tanashkina T.V.,
Dotsenko S.M.,
Abdulaeva N.N.,
Semenyuta A.A.
SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT 2229
10 Lisin P.A.,
Musina O.N.,
Kister I.V.
STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 2038
11 Naumova N.L.,
Poznyakovsky V.M.
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS 2046
12 Patrakova I.S.,
Gurinovich G.V.,
Alekseevnina O.Y.
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 1878
13 Plekhanova E.A.,
Bannikova A.V.,
Shestopalova N.E.,
Ptichkina N.M.
THE WHIPPED DESSERT ON THE BASIS OF WHEY WITH CITRI-FI FOOD FIBERS 2075
14 Rjabova A.E.,
Galstjan A.G.,
Malova T.I.,
Radaeva I.A.,
Turovskaja S.N.
НETEROGENEOUS CRYSTALLIZATION OF LACTOSE IN TECHNOLOGY OF SWEETENED CONDENSED MILK 1942
15 Sergeyeva I.Y. USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES 2397
16 Shaburova G.V.,
Kurochkin A.A.,
Voronina P.K.
BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS 2624
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
17 Babenyshev S.P.,
Emelyanov S.A.,
Zhidkov V.Е.,
Mamay D.S.,
Vladykina J.A.
ULTRAFILTRATION OF JERUSALEM ARTICHOKE JUICE AND WHEY MIXTURE USING POLYMER MEMBRANE 2070
18 Raschepkin A.N.,
Korotkiy I.A.,
Korotkaya E.V.
INFLUENCE OF LOW-TEMPERATURE PROCESSING ON BLACKCURRANTS QUALITY FACTORS 2044
19 Smirnova I.A.,
Gralevskaya I.V.,
Afanasyeva E.О.
OPTIMIZATION OF FERMENTED MILK PRODUCT COOLING 2059
20 Sorokopud A.F.,
Sorokopud V.V.,
Plotnikov I.B.,
Plotnikova L.V.
PROCESSING LINE UPGRADING OF FRUIT EXTRACTS 2025
21 Cherevko A.I.,
Skrypnyk V.A.,
Fariseev A.G.
INFLUENCE OF ELECTRO-OSMOSIS ON MASS CONDUCTIVITY IN PORK 2034
Section: FOOD HYGIENE
22 Astrakova T.V.,
Khitova N.V.
DETERMINATION OF THE HEAVY METAL IONS IN SEA-BUCKTHORN BERRIES 1886
23 Shkoporov A.N.,
Efimov B.A.,
Khokhlova E.V.,
Chernaia Z.A.,
Postnikova E.A.,
Belkova M.D.
EFFECT OF PROBIOTIC BIFIDOBACTERIUM AND LACTOBACILLUS CULTURES ON INTESTINAL MICROBIOTA COMPOSITION IN HEALTHY ADULTS 1872
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
24 Egorova E.J.,
Bochkarev M.S.,
Reznichenko I.J.
DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 2498
25 Kiseleva T.F.,
Igolinskaja O.A.,
Bastron E.V.
UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS 1933
26 Naumenko E.A.,
Anokhina O.N.
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE 1986
Section: CHEMISTRY AND ECOLOGY
27 Krasnova T.A.,
Gora N.V.,
Golubeva N.S.
INVESTIGATION ON ADSORPTION OF GALLIC ACID USING ACTIVATED CARBONS 1854
28 Shachneva E.Y.,
Magomedova Z.A.,
Malachieva K.Z.
STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS 2153
Section: ECONOMICS
29 Ploskonosova E.A. MODERNIZATION OF RUSSIAN ECONOMY: SELECTION OF PRIORITY ROUTES IN THE CONTEXT OF SYSTEMATIC APPROACH 1853