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 №2(37), 2015
Section:
1 Panfilov V.A. FOOD SECURITY OF RUSSIA AND THE SIXTH TECHNOLOGICAL MODE IN AGRO-INDUSTRIAL COMPLEX 1584
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 1551
3 Krumlikov V.Y.,
Izgarysheva N.V.,
Pozo-Dengra J.,
Kriger O.V.
DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION 1580
4 Lupinskaya S.M.,
Kuznetsova L.A.
DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 1538
5 Naumova N.L. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 1498
6 Tanashkina T.V.,
Semenyuta A.A.,
Boyarova M.D.,
Klykov A.G.
SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION 1607
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 1609
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 1470
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 1586
10 Hachatrjan L.R.,
Kotlyarov R.V.,
Lobasenko B.A.
RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION 1426
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 1412
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 1407
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 1452
14 Spirichev V.B.,
Trihina V.V.
SUPPLY OF WORKERS OF INDUSTRIAL ENTERPRISES WITH MICRONUTRIENTS AND THE WAYS OF HEALTH-PROMOTING DIET OPTIMIZATION 1506
15 Ustinova Y.V.,
Latkova E.V.,
Poznjakovskiy V.M.
DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT 1440
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 1461
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 1553
18 Kotova T.V.,
Solopova A.N.,
Poznyakovskiy V.M.
THE INFORMATIONAL SAFETY MODEL OF A TONIC (ENERGY) DRINK WITH 1407
19 Maryin V.A.,
Kharitonov D.V.,
Kharitonova I.V.
THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY 1359
20 Fedoseyeva U.S.,
Polyakova L.I.
SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 1639
21 Fedoseyeva U.S.,
Pomozova V.A.
TOOLS OF STATISTICAL ANALYSIS IN BREWING 1555
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 1446
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) 1547
Section: ECONOMICS
24 Glebova S.Y.,
Golub O.V.,
Ribakova T.M.
TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 1570