Rus / Eng
Online Media registration number:
EL № FS 77 – 72312 (01.02.2018)

Publishing editor:
Anna Loseva

Founder,
Publishing office, Editorial office:

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

Chief editor of the network edition:
Aleksandr Prosekov

Contacts:
650056, Russia, Kemerovo,
Street Krasnaya, 6, room 1432g
tel.: +7 (3842) 58-80-24
e-mail: food-kemtipp@yandex.ru, fptt98@gmail.com
Отправить рукопись
Food Processing: Techniques and Technology №4(35), 2014
Section:
1 Panfilov V.A. AGRO-FOOD TECHNOLOGY: COMPLEX SYSTEM EFFECT 1669
Section: TECHNOLOGY FOR FOOD PRODUCTION
2 Belousova O.S.,
Dyshlyuk L.S.,
Avstrievskih А.N.,
Schetinin M.P.
INVESTIGATION OF THERMODYNAMIC AND RHEOLOGICAL PROPERTIES OF NATURAL POLIMERS FIT FOR PHARMACEUTICAL CAPSULES PRODUCTION 1729
3 Borodulin D.M.,
Shulbaeva M.T.,
Musina O.N.,
Ivanets V.N.
BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL FOODS 1711
4 Mar’in V.A.,
Vereshchagin A.L.,
Bychin N.V.
USING A FELT CIRCLES WHEN GRINDING KERNEL OATS 1490
5 Konstantinovskaya M.A.,
Krasnoshtanova A.A.
SELECTION OF CONDITIONS FOR ENZYMICHYDROLYSATE FORMATION FROM WASTE LIGUOR RESULTING FROM BONE MEAL PRODUCTION 1894
6 Ostroumov L.A.,
Kriger O.V.,
Karchin K.V.,
Shcetinin M.P.
RESEARCH OF CHEMICAL COMPOSITION OF MOUNTAIN ASH (SORBUS AUCUPARIA), GROWSING IN THE KEMEROVO REGION 1829
7 Renzyaeva T.V.,
Tuboltseva A.S.,
Ponkratova E.K.,
Lugovaya A.V.,
Kazantseva A.V.
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY 1775
8 Reshetnik E.I.,
Vodolagina E.Y.,
Maksimyuk V.A.
INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY- PLANT PRODUCT 1669
9 Sevodin V.P.,
Shesternin V.I.,
Kuzovnikov Y.M.,
Khmelev V.N.
THE COMPOSITION AND STRUCTURE OF ANTHOCYANINS IN WINES PRODUCED FROM EARLY VARIETIES OF GRAPES GROWN IN THE ALTAI TERRITORY 1774
10 Tereshchuk L.V.,
Mamontov A.S.,
Kraeva K.V.,
Subbotina M.A.
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS 1598
11 Khokonova M.B.,
Ustova M.A.
QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS 1459
12 Shesternin V.I.,
Sevodina G.I.,
Aparneva M.A.,
Sevodin V.P.
EFFECT OF TEMPERATURE ON COLOR OF RED WINE DRINKS WHEN CONTACTING WITH AIR 1522
13 Shulgin R.Y.,
Prikhodko Y.V.,
Shulgin Y.P.
TECHNOLOGY AND FOOD VALUE OF THE CANNED KANGAROO MEAT PRODUCTS 1566
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
14 Kornienko V.V.,
Melnik L.N.,
Taran V.M.
APPARATUS DESIGN FOR THE DEHYDRATION PROCESS OF THE OF FERMENTATION MIXTURE DISTILLATE BY MORDENITE TO OBTAIN FUEL ETHANOL 1560
15 Korotkiy I.A.,
Raschepkin A.N.,
Fedorov D.E.,
Buyanov O.N.
CALCULATION OF AIR SPEEDS AT CONVECTION DRYING OF SEA-BUCKTHORN IN FLUIDIZED LAYER 1502
16 Mar'yin V.A.,
Kharitonov D.V.
LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 1551
17 Stefankin A.E.,
Krokhalev A.A.,
Kotliarov R.V.,
Krieger O.V.,
Dengra J.P.,
Ivanets V.N.
SELECTION OF PARAMETERS FOR HYDRODYNAMIC INSERT OF MEMBRANE UNIT FOR PROCESSING OF FARM ANIMALS BLOOD 1675
Section: CHEMISTRY AND ECOLOGY
18 Gordeev Y. PROBLEMS OF ADAPTATION OF THE SMOLENSK REGION AGRICULTURE TO ADVERSE NATURAL STRESS DURING APPLICATION OF ENVIRONMENTAL ADAPTIVE (ANTISTRESS) AGROBOTANICAL TECHNOLOGIES 1466
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
19 Guryanov Y.G.,
Koksharov A.A.,
Habarov S.N.
HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION 1694
Section: FOOD HYGIENE
20 Kruchinin A.G.,
Agarkova E.Y.,
Ryazantseva K.A.,
Koroljeva O.V.,
Fedorova T.V.,
Kharitonov V.D.,
Karpytchev S.V.,
Malakhov I.V.
QUARK PRODUCT FOR NUTRITION OF PEOPLE WITH SYMPTOMS OF ALLERGY TO MILK PROTEINS 1683
Section: ECONOMICS
21 Brese O.E.,
Myshalova O.M.,
Dorogaykina O.A.,
Kireev V.V.
DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES 1736
22 Zotov V.P.,
Dvorovenko A.M.
SYSTEMATIC APPROACH TO THE PROBLEM OF NATIONAL FACTORS OF ORGANIZATIONAL CULTURE AND ITS RELATIONSHIP WITH WORK BEHAVIOR 1590
23 Kazantseva E.G. THE FUNCTIONING OF THE GLOBAL COMPANIES IN THE FOOD MARKETS 1520
24 Kleshchevskiy Y.N.,
Kudryashova I.A.,
Kolevatova A.V.
SME-CLUSTERIZATION IN THE FOOD INDUSTRY AS A FACTOR OF FOOD SECURITY IN A COUNTRY 1618
25 Kopein V.V. MODERN PROBLEMS OF FOOD SECURITY MONITORING 1497
26 Kosinsky P.D.,
Chupryakova A.G.
PRACTICE OF APPLYING THE TECHNIQUE OF QUANTITATIVE ASSESSMENT OF COMMODITYRANGEAT RETAIL TRADINGENTERPRISE 1521
27 Kuznetsova O.B. TRANSFORMATION OF INSTITUTIONAL INFLUENCE OF THE STATE ON SMALL BUSINESS SECTOR 1634
28 Merzliakova E.V.,
Zotov V.P.,
Zhidkova E.A.,
Ivanets G.E.
CURRENT STATUS OF THE PLANNING SYSTEM AND THE NEED FOR ITS IMPROVEMENT IN CASE OF JSC «MEJDURECHENSKII BAKERY» 1514