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 1211
2 Kiseleva T.F.,
Miller Y.Y.,
Grebennikova Y.V.,
Stabrovskaya E.I.
INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX 1122
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 1092
4 Krikunova L.N.,
Dubinina E.V.,
Alieva G.A.
THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE 1103
5 Lyakh V.A.,
Fedyanina L.N.,
Smertina E.S.
DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES 1163
6 Minakov D.V.,
Sevodina K.V.,
Sevodin V.P.
THE CULTIVATION OF ON A SUBSTRATE WITH BIRCH SAWDUST 1103
7 Naumova N.L. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 1148
8 Pushmina I.N.,
Pervishina G.G.,
Zakharova L.M.,
Pushmina V.V.
RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS 1156
9 Tabatorovich A.N.,
Reznichenko I.Y.
TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE 1150
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 1165
11 Zlochevskiy V.L. FRACTIONATION OF GRAIN MATERIALS: METHOD JUSTIFICATION 1178
12 Korotkiy I.A.,
Sahabutdinova G.F.,
Ibragimov M.I.
DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING 1129
Section: FOOD HYGIENE
13 Kurakin M.S. INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION 1103
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 1137
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 1089
16 Tikhonov S.L.,
Ahlyustina N.V.,
Tikhonova N.V.
CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION 1119
Section: ECONOMICS
17 Zobova L.L.,
Torbenko A.M.
REAL AND POTENTIAL SPATIAL COMPETITION ON THE FOOD RETAIL MARKET 1091
18 Zotov V.P.,
Konshina O.A.,
Neustroeva E.V.,
Chernichenko S.G.
BUDGETING AS A MECHANISM TO CONTROL THE COSTS OF AGRICULTURAL ENTERPRISES 1067
19 Kopein V.V. ECONOMIC AND FOOD SECURITY: NEW REALITY OF IMPORT SUBSTITUTION 1158
20 Lavrov A.M.,
Polikarpova L.A.
ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT) 1136
21 Morozova E.A. QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES 1083
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 1120
23 Scherbakova T.A.,
Krapiva T.V.,
Novoselov S.V.,
Mayurnikova L.A.
PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION 1174