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
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Food Processing: Techniques and Technology №1(40), 2016
Section: TECHNOLOGY FOR FOOD PRODUCTION
1 Boldina A.A.,
Sokol N.V.,
Sanzharovsckaya N.S.
THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR 1156
2 Kiseleva T.F.,
Miller Y.Y.,
Grebennikova Y.V.,
Stabrovskaya E.I.
INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX 1069
3 Krasnova T.A.,
Gora N.V.,
Golubeva N.S.
RESEARCH ON CONTINUOUS ADSORPTION CONTROL OF POLYPHENOL CONSTITUENTS IN WORT LEADING TO THE WORT QUALITY IMPROVEMENT 1034
4 Krikunova L.N.,
Dubinina E.V.,
Alieva G.A.
THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE 1051
5 Lyakh V.A.,
Fedyanina L.N.,
Smertina E.S.
DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES 1106
6 Minakov D.V.,
Sevodina K.V.,
Sevodin V.P.
THE CULTIVATION OF ON A SUBSTRATE WITH BIRCH SAWDUST 1048
7 Naumova N.L. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 1097
8 Pushmina I.N.,
Pervishina G.G.,
Zakharova L.M.,
Pushmina V.V.
RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS 1103
9 Tabatorovich A.N.,
Reznichenko I.Y.
TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE 1088
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
10 Babenyshev S.P.,
Zhidkov V.E.,
Mamay D.S.,
Utkin V.P.,
Shapakov N.A.
IMPROVING THE EFFICIENCY OF WHEY ULTRAFILTRATION SEPARATION BY PRE-CLEANING WITH PLANT POLYSACCHARIDES 1114
11 Zlochevskiy V.L. FRACTIONATION OF GRAIN MATERIALS: METHOD JUSTIFICATION 1118
12 Korotkiy I.A.,
Sahabutdinova G.F.,
Ibragimov M.I.
DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING 1066
Section: FOOD HYGIENE
13 Kurakin M.S. INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION 1047
14 levchuk T.V.,
Chesnokova N.Y.,
Lyovochkina L.V.
RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP 1076
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
15 Budanina L.N.,
Vereshchagin A.L.,
Bychin N.V.
APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS 1030
16 Tikhonov S.L.,
Ahlyustina N.V.,
Tikhonova N.V.
CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION 1067
Section: ECONOMICS
17 Zobova L.L.,
Torbenko A.M.
REAL AND POTENTIAL SPATIAL COMPETITION ON THE FOOD RETAIL MARKET 1033
18 Zotov V.P.,
Konshina O.A.,
Neustroeva E.V.,
Chernichenko S.G.
BUDGETING AS A MECHANISM TO CONTROL THE COSTS OF AGRICULTURAL ENTERPRISES 1013
19 Kopein V.V. ECONOMIC AND FOOD SECURITY: NEW REALITY OF IMPORT SUBSTITUTION 1092
20 Lavrov A.M.,
Polikarpova L.A.
ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT) 1075
21 Morozova E.A. QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES 1032
22 Fedulova E.A.,
Alabina T.A.,
Berezina N.M.
METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES 1064
23 Scherbakova T.A.,
Krapiva T.V.,
Novoselov S.V.,
Mayurnikova L.A.
PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION 1124