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 №3(38), 2015
Section: TECHNOLOGY FOR FOOD PRODUCTION
1 Babenyshev S.P.,
Emelyanov S.A.,
Zhidkov V.Е.,
Mamay D.S.,
Utkin V.P.
MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION 1456
2 Babiy N.V.,
Stepakova N.N.,
Solovyova E.N.
THE RELEVANCE OF THE PHYTO-BEVERAGES PRODUCTION FOR THE PREVENTION OF CARDIOVASCULAR DISEASES 1464
3 Ivashina O.A.,
Tereshchuk L.V.,
Starovoitova K.V.,
Tarlyun M.A.
TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS 1425
4 Inerbaev B.O.,
Inerbaeva A.T.
MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION 1372
5 Kiseleva T.F.,
Ushakova A.S.,
Gazieva A.F.
COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS 1468
6 Mar’in V.A.,
Vereshchagin A.L.,
Bychin N.V.
TECHNOLOGICAL PROPERTIES OF WET AND CRUDE BUCKWHEAT 1395
7 Permyakova L.V. INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST 1543
8 Pchelkina V.A.,
Khvilya S.I.
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 В«MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATIONВ» 1472
9 Solovyova A.A. ASSESSMENT OF FERMENTED SAUSAGE SAFETY 1472
10 Solodnikov S.Y.,
Lyushina G.A.,
Kolesova O.V.,
Maslova V.V.,
Andreeva Y.V.,
Kuznetsov A.A.
ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION 1402
11 Chernenkova A.A.,
Leonova S.A.,
Pusenkova L.I.
IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN 1510
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
12 Dotsenko S.M.,
Bibik I.V.,
Kupchak D.V.,
Obukhov E.B.,
Gryzlov V.М.,
Agafonov I.V.
TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS 1315
13 Ermolaev V.A.,
Ravnushkin E.A.
INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE 1318
14 Korotkiy I.A.,
Korotkaya E.V.,
Uchaykin A.V.
INVESTIGATION OF THE PROCESS OF WATER PURIFICATION USING SEPARATION FREEZING 1436
15 Lyul'ka D.N.,
Ponomarenko V.V.,
Lementar S.Y.
LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES 1290
16 Savenko A.V.,
Sorokopud A.F.,
Gricenko V.V.
THE PRODUCTION OF NETTLE AND BIRCH LEAVES EXTRACTS IN THE VIBRATION DEVICE 1330
Section: FOOD HYGIENE
17 Lobach E.Y.,
Vekovtsev A.A.,
Fesikova P.V.,
Poznyakovskiy V.M.
CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 1410
18 Podzorova G.A.,
Vekovtsev A.A.,
Kaz'mina A.Y.,
Poznyakovskiy V.M.
PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF В«OLEOPRENNEUROВ» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS 1381
Section: CHEMISTRY AND ECOLOGY
19 Butov A.V.,
Mandrova A.A.
ENVIRONMENTALLY FRIENDLY POTATOES FOR INFANT AND DIETETIC FOODS 1386
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
20 Beznosov Y.V.,
Erdakova V.P.,
Poznyakovskiy V.M.
DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS 1409
21 Budanina L.N.,
Vereshchagin A.L.,
Bychin N.V.
DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS 1360
22 Neverova O.A.,
Egorova I.N.
EVALUATION OF HIPS (ROSA MAJALIS HERRM.) GATHERED ON THE COAL OPENCAST DUMP IN THE KEMEROVO REGION 1434
23 Sokolova L.I.,
Belyustova K.O.,
Privar Y.O.,
Shapkin N.P.,
Razov V.I.
DETERMINATION OF ANTIBIOTICS (CHLORAMPHENICOL AND TETRACYCLINE) IN FOODS WITH DIFFERENT MATRICES 1633
24 Tabatorovich A.N.,
Reznichenko I.Y.
PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 1424