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Food Processing: Techniques and Technology №2(33), 2014
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
1 Kuropatkina O.V.,
Andreeva A.A.,
Kirdyashkin V.V.
DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES 2010
2 Kasyanov G.,
Myakinnikova E.I.,
Syazin I.E.,
Karikurubu J.F.
INSTALLATION FOR DRYING OF AGRICULTURAL RAW MATERIAL 1847
3 Neverov E.N.,
Buyanov O.N.,
Grinjuk A.N.
A PACKAGE USED WHEN COOLING MEAT-TYPE CHICKEN WITH CARBON DIOXIDE 1789
4 Osintsev A.M.,
Braginsky V.I.,
Baburchin D.S.,
Pirogov A.N.
DYNAMIC FORMOGRAPH FOR RHEOLOGICAL RESEARCH IN THE FOOD-PROCESSING INDUSTRY 1954
5 Shesternin V.I.,
Kuzovnikov Y.M.,
Khmelev V.N.,
Sevodin V.P.
INFLUENCE OF ULTRASOUND ON CLARIFICATION OF WINES FROM EARLY RIPENING GRAPE VARIETIES GROWN IN THE ALTAI TERRITORY 1851
Section: TECHNOLOGY FOR FOOD PRODUCTION
6 Aparneva M.A.,
Shesternin V.I.,
Sevodin V.P.
WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY 1995
7 Buyanova I.V.,
Kakimov A.K.,
Kabulov B.B.,
Mustafaeva A.K.,
Ostroumov L.A.
USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL 1848
8 Galiyeva A.I.,
Reznitchenko I.Y.,
Iwaniec G.E.
SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAG 2095
9 Domanova E.V.,
Shubina L.Y.
EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES 1918
10 Dotsenko S.M.,
Skripko O.V.,
Ivanov S.A.,
Kubankova G.V.
DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL 1759
11 Dyshlyuk L.S.,
Golubtsova Y.V.,
Shevyakova K.A.,
Ostroumov L.
NUCLEOTIDE SEQUENCE ANALYSIS OF BERRIES GENOME FRAGMENTS AIMED TO IDENTIFY PHYLOGENETIC AFFINITY 1847
12 Pogonets E.V. THE INFLUENCE OF DRY WHEATEN GLUTEN ON QUALITY OF TRITICALE-WHITE BREAD 1921
13 Pribytova O.S.,
Pribytov I.V.,
Pershina E.I.
PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE 1906
14 Reshetnik C.I.,
Sharipova T.V.,
Maksimyuk V.A.
INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP 1790
15 Safronova T.N.,
Evtukhova O.M.,
Makarova M.I.
NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN 1979
16 Sergeyeva I.Y. IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES 2897
17 Smertina E.S.,
Fedyanina L.N.,
Zinatyllina C.F.,
Lyah V.A.
EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE 1895
18 Smirnova I.A.,
Eremina I.A.,
Gulbani A.D.,
Ostroumov L.A.
INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE 1850
19 Smirnova I.A.,
Gralevskay I.V.,
Afanasyeva E.O.
TECHNOLOGY OF INCUBATION METHOD OF YOGHURT PRODUCTION USING THE SHORT-TERM CLOT COOLING STAGE 1903
20 Hramtsov A.G. FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY 1774
Section: FOOD HYGIENE
21 Nepovinnykh N.V.,
Grosheva V.N.,
Lymina N.P.,
Ptichkina N.M.
INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE 1830
22 Semenov V.A.,
Latkov N.Y.,
Koshelev Y.A.,
Poznyakovsky V.M.
APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE 1931
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
23 Vereshchagin A.L.,
Bychin N.V.
IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 1900
24 Dolgoluk I.V.,
Terechuk L.V.,
Trubnikova M.A.,
Starovojtova K.V.
VEGETABLE OILS AS FUNCTIONAL FOODS 2004
25 Moskvina N.A.,
Golubtsova Y.V.,
Kriger O.V.
APPLICATION OF POLYMERASE CHAIN REACTION METHOD FOR SPECIFIC IDENTIFICATION OF FOODS OF PLANT RAW MATERIAL PROCESSING 1849
26 Rozalyonok T.A.,
Sidorin Y.Y.
RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING 2014
Section: ECONOMICS
27 Zotov V.P.,
Zhidkova E.A.
DETERMINATION OF THE WORKING CAPITAL IN THE MODERN ECONOMY 2065
28 Kozlov V.P. FORMATION OF AN INTEGRATED APPROACH TO MANAGEMENT OF AUDITOR RISK 1737