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ISSN 2074-9414 (Print)

ISSN 2313-1748 (Online)
Founder,
Publishing office, Editorial office:

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

Editor-in-Chief:
Alexander Prosekov

Executive Editor:
Anna Loseva

Publishing Editor:
Alena Kiryakova

Online Media Registration Number:
EL FS 77 - 72312 (01.02.2018)

Contacts:
6 Krasnaya Str.,
Kemerovo 650000,
Russia
tel.: +7 (3842) 58-80-24
e-mail: fptt@kemsu.ru,
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Food Processing: Techniques and Technology №2(57), 2020
Section:
1 Voroshilin R.,
Kurbanova M.,
Rassolov S.,
Ul'rih E.
RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT 216
2 Petrova S.,
Maksimova I.
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY 147
3 Reznichenko I.,
Renzyaeva T.,
Renzyaev A.
COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 188
4 Bochkareva Z.,
Volshenkova E.
ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE 157
5 Mukhortova A.,
Uzbekova O.,
Lyzhov I.
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 178
6 Urubkov S.,
Khovanskaya S.,
Smirnov S.
PROSPECTS FOR USING AMARANTH AND NATIVE BUCKWHEAT IN DRY GLUTEN-FREE MIXES FOR CHILDREN WITH GLUTEN INTOLERANCE 175
7 Fazullina O.,
Ponomareva S.,
Smirnov S.,
Semyonova L.
SELENIUM CONTENT IN SPELT, BUCKWHEAT, AND VEGETABLE PASTA 125
8 Korotkaya E.,
Korotkiy I.,
Vasil'ev K.I.,
Ostroumov L.
MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING 188
9 Maytakov A.,
Sarafanov A.
PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL 203
10 Popov A.,
Plotnikov K.,
Ivanov P.,
Donya D.,
Pachkin S.,
Plotnikova I.
INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION 200
11 Misteneva S.,
Savenkova T.,
Demchenko E.,
Shcherbakova N.,
Gerasimov T.
RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD 138
12 Shatnyuk L.,
Vrzhesinskaya O.,
Kodencova V.,
Matveeva A.
PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES 178
13 Agarkova E.,
Ryazantseva K.A.,
Kruchinin A.
ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS 128
14 Rostovskaya M.,
Boyarova M.,
Klykov A.
EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT 75
15 Salishcheva O.,
Prosyekov A.,
Dolganuk V.
ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV) 123
16 Gryaznova N.,
Konovalova O.,
Pleshkova N.
SERVQUAL METHOD IN RETAIL SERVICE ASSESSMENT 196
17 Statsenko E.,
Litvinenko O.,
Korneva N.,
Shtarberg M.,
Borodin E.
NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN 190
18 Gorbatovskiy A.,
Rakityanskaya I.,
Kaledina M.
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 198
19 Mizanbekova S.,
Bogomolova I.,
Shatohina N.
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 208