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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,
food-kemtipp@yandex.ru,
fptt98@gmail.com
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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 3158
2 Petrova S.,
Maximova I.
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY 486
3 Reznichenko I.,
Renzyaeva T.,
Renzyaev A.
COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 521
4 Bochkareva Z.,
Volshenkova E.
ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE 471
5 Mukhortova A.,
Uzbekova O.,
Lyzhov I.
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 484
6 Urubkov S.,
Khovanskaya S.,
Smirnov S.
PROSPECTS FOR USING AMARANTH AND NATIVE BUCKWHEAT IN DRY GLUTEN-FREE MIXES FOR CHILDREN WITH GLUTEN INTOLERANCE 495
7 Fazullina O.,
Ponomareva S.,
Smirnov S.,
Semyonova L.
SELENIUM CONTENT IN SPELT, BUCKWHEAT, AND VEGETABLE PASTA 461
8 Korotkaya E.,
Korotkiy I.,
Vasiliev K.I.,
Ostroumov L.
MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING 519
9 Maytakov A.,
Sarafanov A.
PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL 578
10 Popov A.,
Plotnikov K.,
Ivanov P.,
Donya D.,
Pachkin S.,
Plotnikova I.
INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION 536
11 Misteneva S.,
Savenkova T.,
Demchenko E.,
Shcherbakova N.,
Gerasimov T.
RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD 526
12 Shatnyuk L.,
Vrzhesinskaya O.,
Kodentsova V.,
Matveeva A.
PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES 524
13 Agarkova E.,
Ryazantseva K.,
Kruchinin A.
ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS 455
14 Rostovskaya M.,
Boyarova M.,
Klykov A.
EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT 371
15 Salishcheva O.,
Prosekov A.,
Dolganuk V.
ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV) 443
16 Gryaznova N.,
Konovalova O.,
Pleshkova N.
SERVQUAL METHOD IN RETAIL SERVICE ASSESSMENT 513
17 Statsenko E.,
Litvinenko O.,
Korneva N.,
Shtarberg M.,
Borodin E.
NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN 515
18 Gorbatovskiy A.,
Rakityanskaya I.,
Kaledina M.
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 532
19 Mizanbekova S.,
Bogomolova I.,
Shatohina N.
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 519