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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,
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tel.: +7 (3842) 58-80-24
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Food Processing: Techniques and Technology №4(35), 2014
Section:
1 Panfilov V.A. AGRO-FOOD TECHNOLOGY: COMPLEX SYSTEM EFFECT 2482
Section: FOOD PRODUCTION TECHNOLOGY
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 2533
3 Borodulin D.M.,
Shulbaeva M.T.,
Musina O.N.,
Ivanets V.N.
BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL FOODS 2499
4 Mar’in V.A.,
Vereshchagin A.L.,
Bychin N.V.
USING A FELT CIRCLES WHEN GRINDING KERNEL OATS 2225
5 Konstantinovskaya M.A.,
Krasnoshtanova A.A.
SELECTION OF CONDITIONS FOR ENZYMICHYDROLYSATE FORMATION FROM WASTE LIGUOR RESULTING FROM BONE MEAL PRODUCTION 2733
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 2668
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 2527
8 Reshetnik E.I.,
Vodolagina E.Y.,
Maksimyuk V.A.
INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY- PLANT PRODUCT 2434
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 2557
10 Tereshchuk L.V.,
Mamontov A.S.,
Kraeva K.V.,
Subbotina M.A.
FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS 2306
11 Khokonova M.B.,
Ustova M.A.
QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS 2273
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 2309
13 Shulgin R.Y.,
Prikhodko Y.V.,
Shulgin Y.P.
TECHNOLOGY AND FOOD VALUE OF THE CANNED KANGAROO MEAT PRODUCTS 2343
Section: FOOD PRODUCTION PROCESSING AND EQUIPMENT
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 2397
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 2316
16 Mar'yin V.A.,
Kharitonov D.V.
LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 2344
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 2481
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 2198
Section: FOOD STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
19 Guryanov Y.G.,
Koksharov A.A.,
Habarov S.N.
HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION 2533
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 2775
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 2485
22 Zotov V.P.,
Dvorovenko A.M.
SYSTEMATIC APPROACH TO THE PROBLEM OF NATIONAL FACTORS OF ORGANIZATIONAL CULTURE AND ITS RELATIONSHIP WITH WORK BEHAVIOR 2364
23 Kazantseva E.G. THE FUNCTIONING OF THE GLOBAL COMPANIES IN THE FOOD MARKETS 2291
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 2390
25 Kopein V.V. MODERN PROBLEMS OF FOOD SECURITY MONITORING 2248
26 Kosinsky P.D.,
Chupryakova A.G.
PRACTICE OF APPLYING THE TECHNIQUE OF QUANTITATIVE ASSESSMENT OF COMMODITYRANGEAT RETAIL TRADINGENTERPRISE 2276
27 Kuznetsova O.B. TRANSFORMATION OF INSTITUTIONAL INFLUENCE OF THE STATE ON SMALL BUSINESS SECTOR 2420
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» 2275