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EL № FS 77 – 72312 (01.02.2018)

Publishing editor:
Anna Loseva

Founder,
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Kemerovo State University
http://www.kemsu.ru/

Chief editor of the network edition:
Aleksandr Prosekov

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Food Processing: Techniques and Technology №2(41), 2016
Section: TECHNOLOGY FOR FOOD PRODUCTION
1 Anistratova O.V.,
Serpunina L.T.
RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET 991
2 Babiy N.V.,
Pomozova V.A.,
Pekov D.B.
DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE 1109
3 Vinogray E.G.,
Zakharova L.М.,
Ploskonosova E.A.,
Hraptsova T.A.
SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 920
4 Golub O.V.,
Motovilov O.K.,
Glebova S.Y.,
Udalaya E.S.
VEGETABLE SAUCE DEVELOPMENT USING THE METHOD OF HYDROMECHANICAL DISPERSION 926
5 Dudikova G.N.,
Chizhayeva A.V.
CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES 945
6 Kosenko M.E.,
Kulikova I.K.,
Donskih A.N.,
Anisimov G.S.,
Evdokimov I.A.
RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING 959
7 Krikunova L.N.,
Dubinina E.V.,
Alieva G.A.
OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES 914
8 Leskova S.Y.,
Danilov M.B.,
Gombozhapova N.I.
CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 938
9 Mayorov A.A.,
Buzoverov S.Y.,
Suray N.M.
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 951
10 Nikitina T.A.,
Kliukina O.N.,
Ptichkina N.M.
THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU 926
11 Panfilov V.A. FORMALIZATION OF INNOVATIVE PROCESSES OF FOOD TECHNOLOGY EQUIPMENT 924
12 Starovoytova K.V.,
Terechuk L.V.
PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 900
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
13 Borodulin D.M.,
Budrik V.G.,
Shulbaeva M.T.,
Shafrai A.V.
DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE 873
14 Borodulin D.M.,
Nevskaya E.V.,
Kiselev D.I.,
Shlelenko L.A.,
Potapova M.N.
ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN 942
15 Kirkor M.A.,
Bondarev R.A.
RESEARCH ON HYDRAULIC RESISTANCE OF CENTRIFUGAL CLASSIFIER WITH CURVILINEAR BLADES 919
16 Korotkiy I.A.,
Korotkaya E.V.,
Kireev V.V.
THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING 982
17 Usov A.V.,
Ivanenko O.V.
DEVELOPMENT OF LOW-TEMPERATURE REFRIGERATION UNIT OPERATING ON MIXTURE OF REFRIGERANTS 950
18 Kharkov V.V.,
Nikolaev A.N.
NUMERICAL STUDY OF JUICE CONCENTRATION IN THE CONVECTION APPARATUS WITH SWIRLING HEAT-TRANSFER AGENT FLOW 893
Section: CHEMISTRY AND ECOLOGY
19 Butov A.V.,
Mandrova A.A.
FOOD QUALITY IN THE POTATO FERTILIZERS IN A DRIP IRRIGATION 899
20 Piskaeva A.I.,
Dyshlyuk L.S.,
Sidorin Y.Y.
CLUSTER SILVER INFLUENCE ON PATHOGENIC MICROFLORA OF AGRO-INDUSTRIAL ORGANIC WASTE 890
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
21 Rozalyonok T.A. STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS 909
22 Selskaya I.L.,
Reznichenko I.Y.,
Titorenko E.Y.,
Pegusheva A.V.
COMPARATIVE EVALUATION OF QUALITY AND COMPETITIVENESS OF NATURAL HONEY SAMPLES 899
23 Usenko N.I.,
Yakovleva L.A.,
Otmakhova Y.S.
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS 894
Section: AUTOMATION AND INFORMATIONAL SUPPORT OF TECHNOLOGICAL PROCESSES
24 Akulinin I.V.,
Osintsev A.M.,
Braginsky V.I.
DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH 905
Section: ECONOMICS
25 Ashmarova O.V.,
Fedulova E.A.
AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES 977