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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 №4(39), 2015
Section: TECHNOLOGY FOR FOOD PRODUCTION
1 Akhmedova V.R.,
Ryabtseva S.A.,
Shpak M.A.,
Anisimov G.S.,
Marugina E.V.
SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS 1284
2 Buaynov O.N.,
Buaynova I.V.
PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES 1153
3 Gurinovich G.V.,
Malyutina K.,
Subbotina M.A.
STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE 1137
4 Eremeeva N.B.,
Makarova N.V.
THE INFLUENCE OF SOLVENTS ON THE ANTIOXIDANT ACTIVITY OF CHERRY EXTRACTS 1143
5 Kushevskaya M.A.,
Shabanova O.V.,
Kriger O.V.,
Ostroumov L.A.,
Zakharova L.M.,
Smirnova I.A.
STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET 1154
6 Kydyraliev N.A. THE STUDY OF GEOMETRICAL PARAMETERS OF SOME VARIETIES OF BEANS GROWN IN KYRGYZSTAN BEFORE AND AFTER THE HYDROTHERMAL TREATMENT 1142
7 Lazhenceva L.Y. STUDY OF EFFECT OF CINNAMON OIL EXTRACT ON QUALITY OF CAVIAR PRODUCTS FROM FROZEN SALMON UNSCREENED ROE 1170
8 Mar’in V.A.,
Vereshchagin A.L.,
Bychin N.V.
INFLUENCE OF HUMIDITY ON TECHNOLOGICAL PROPERTIES OF OAT GRAIN 1117
9 Naumova N.L. PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES 1225
10 Nugmanov A.H.,
Titova L.M.,
Aleksanyan I.Y.,
Fomenko E.V.
OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION 1162
11 Okuskhanova E.K.,
Asenova B.K.,
Rebezov M.B.,
Omargalieva N.K.,
Yesimbekov Z.S.
AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER 1255
12 Ostroumov L.A.,
Smirnova I.A.,
Zakharova L.M.
CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION 1236
13 Renzyaeva T.V.,
Tuboltseva A.S.,
Artyushina S.I.
DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF GLUTEN-FREE COOKIES BASED ON NATURAL VEGETABLE RAW MATERIALS 1244
14 Tereshkova E.S.,
Batashov E.S.,
Sevodin V.P.
THE FRUITS OF GOJI ( ) ARE A PROMISING RAW MATERIAL FOR PRODUCTION OF ZEAXANTHIN (E 161H) 1140
15 Cherevach E.I.,
Tenkovskaya L.A.
THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 1327
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
16 Bryukhanov M.A.,
Ermolaev V.A.,
Tretyakova N.G.
RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 1187
17 Neverov E.N. THE USE OF CARBON DIOXIDE FOR COLD TREATMENT OF POULTRY CARCASSES 1144
18 Khmelev V.N.,
Shalunov A.V.,
Golykh R.N.,
Nesterov V.A.,
Dorovskikh R.S.,
Skiba E.A.,
Shavyrkina N.A.
INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS 1444
Section: FOOD HYGIENE
19 Grigorieva R.Z.,
Motyreva O.G.,
Sheveleva G.I.
DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS 1219
20 Shishin M.V.,
Prosekov A.Y.
INVESTIGATION OF MORPHOLOGICAL AND ANTIMICROBIAL PROPERTIES OF INTESTINAL TRACT MICROORGANISMS 1182
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
21 Naumova N.L.,
Buchel A.V.
ESTIMATION OF CONSUMER PROPERTIES AND SAFETY FACTORS OF FRESH OYSTER MUSHROOMS, CULTIVATED AT CHELYABINSK REGION ENTERPRISES 1149
Section: ECONOMICS
22 Dmitrieva N.V.,
Gabinskaya O.S.
THE WAYS AND INSTRUMENTS FOR IMAGE FORMATION OF VODKA BRAND IN THE HORECA CHAIN 1196
23 Kovaleva I.V.,
Suray N.M.
MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET 1212
24 Kontareva V.Y. SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS 1160
25 Kopein V.V.,
Filimonova E.A.
FOOD AND ECONOMIC SECURITY OF RUSSIA IN MODERN CONDITIONS 1167
26 Mayurnikova L.A.,
Scherbakova T.A.,
Krapiva T.V.,
Davydenko N.I.,
Novoselov S.V.
IDENTIFICATION AND ANALYSIS OF CATERING DEVELOPMENT FACTORS IN THE KEMEROVO REGION 1210