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EL № FS 77 – 72312 (01.02.2018)

Publishing editor:
Anna Loseva

Founder,
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Kemerovo State University
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Chief editor of the network edition:
Aleksandr Prosekov

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Food Processing: Techniques and Technology №2(37), 2015
Section:
1 Panfilov V.A. FOOD SECURITY OF RUSSIA AND THE SIXTH TECHNOLOGICAL MODE IN AGRO-INDUSTRIAL COMPLEX 1639
Section: TECHNOLOGY FOR FOOD PRODUCTION
2 Dorosh A.P.,
Gregirchak N.N.
ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS 1621
3 Krumlikov V.Y.,
Izgarysheva N.V.,
Pozo-Dengra J.,
Kriger O.V.
DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION 1639
4 Lupinskaya S.M.,
Kuznetsova L.A.
DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 1591
5 Naumova N.L. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 1564
6 Tanashkina T.V.,
Semenyuta A.A.,
Boyarova M.D.,
Klykov A.G.
SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION 1669
7 Skripko O.V.,
Kubankova G.V.,
Pokotilo O.V.,
Isaycheva N.Y.
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS 1674
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
8 Myakinnikova E.I.,
Kasyanov G.I.
APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL 1528
9 Osintsev A.M.,
Braginsky V.I.,
Baburchin D.S.,
Rynk V.V.
DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS 1654
10 Hachatrjan L.R.,
Kotlyarov R.V.,
Lobasenko B.A.
RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION 1483
Section: FOOD HYGIENE
11 Vekovcev A.A.,
Podzorova G.A.,
Kaz'mina A.Y.,
Poznyakovskiy V.M.
FIELD STUDIES OF THE EFFECTIVENESS OF DIETARY SUPPLEMENTS WITH AIMED FUNCTIONAL PROPERTIES 1476
12 Zaharenkov V.V.,
Trihina V.V.,
Spirichev V.B.
EXPERIMENTAL BACKGROUND FOR THE USE OF В«GOLDEN BALLВ» DRINK INAFTER-SHIFT REHABILITATION OF WORKERS OF ALUMINIUM PRODUCTION 1466
13 Latkov N.Y.,
Koshelev Y.A.,
Poznyakovskiy V.M.
NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS 1505
14 Spirichev V.B.,
Trihina V.V.
SUPPLY OF WORKERS OF INDUSTRIAL ENTERPRISES WITH MICRONUTRIENTS AND THE WAYS OF HEALTH-PROMOTING DIET OPTIMIZATION 1576
15 Ustinova Y.V.,
Latkova E.V.,
Poznjakovskiy V.M.
DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT 1501
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
16 Budanina L.N.,
Vereshchagin A.L.,
Bychin N.V.
APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION 1514
17 Goremykina N.V.,
Vereshchagin A.L.,
Bychin N.V.,
Koshelev Y.A.
COMPARISON OF THE TRIGLYCERIDE CONTENT OF SEA BUCKTHORN OIL OF THE ALTAI TERRITORY BY DIFFERENTIAL SCANNING CALORIMETRY 1626
18 Kotova T.V.,
Solopova A.N.,
Poznyakovskiy V.M.
THE INFORMATIONAL SAFETY MODEL OF A TONIC (ENERGY) DRINK WITH 1469
19 Maryin V.A.,
Kharitonov D.V.,
Kharitonova I.V.
THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY 1417
20 Fedoseyeva U.S.,
Polyakova L.I.
SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 1702
21 Fedoseyeva U.S.,
Pomozova V.A.
TOOLS OF STATISTICAL ANALYSIS IN BREWING 1613
22 Che S.N.,
Bakaytis V.I.,
Tsapalova I.E.
I INFLUENCE OF HEAT TREATMENT ON MACROMYCETE PHYSICAL CHARACTERISTICS AND THE CONTENT OF HEAVY METALS IN THEM 1509
23 Shurshikova G.V.,
Kotarev V.I.,
Derkanosova N.M.,
Vasilenko O.A.,
Zolotareva N.I.
METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN) 1609
Section: ECONOMICS
24 Glebova S.Y.,
Golub O.V.,
Ribakova T.M.
TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 1629