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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 347 articles
Search string: Functional and technological properties
№ Authors Title Volume Issue Year
1 Kalkova Natalia, Yarosh Olga, Babak Svetlana Factors and Behavioral Patterns of Milk Consumption in the Crimea 56 1 2026
2 Kulikova Yuliya, Sporysheva Daria, Tashkinov Mikhail, Noskova Svetlana, Babich Olga Physicochemical and Biotechnological Properties of Marine Collagen Materials 56 1 2026
3 Rogov Grigory, Smirnova Tatiana, Topnikova Elena Studies on the Selection of Propionic Acid Bacteria for Rindless Semi-Hard Cheeses 56 1 2026
4 Kosovsky Gleb, Glazko Tatiana Dispersed and Tandem Repeats in Genomes and Genes of Some Mammalian Species 55 4 2025
5 Osintseva Maria, Zhidkova Elena Dynamics of Vegetation Development on Post-Mining Areas: Soil Thickness and Bioactivation 55 4 2025
6 Vasilyev Ilya, Rod Viktor, Saveleva Olga Effect of Ultrasonication on Structural and Antimicrobial Properties of Polymer Compositions Based on Polyolefins Dispersed with Betulin 55 4 2025
7 Krylova Irina Extracting Phenolic Compounds from Products of Mechanically Fractionated Sunflower Meal 55 4 2025
8 Krotova Maria, Safronov Sergey, Grishaeva Irina, Nepriyatel Aleksey Fractionated Substances from Maral (Cervus elaphus sibiricus) Velvet Antlers in Functional Foods 55 4 2025
9 Chernichenko Svetlana, Kotov Roman Key Benchmarks for Financial Recovery of Commodity Producers in the Regional System of Anti-Crisis Management: Agricultural Organizations of the Kemerovo Region 55 4 2025
10 Sytova Marina, Terpugova Nadezhda, Mugue Nikolai Veterinary and Sanitary Assessment of Caspian Roach Products ( Rutilus rutilus caspicus) 55 4 2025
11 Кишилова С. А., Леонова В. А., Митрова В. А., Рожкова И. В. Advanced Biotechnological Solutions for Lactic Acid Bacteria in Dairy Industry: From Strain Selection to Probiotic Products 55 3 2025
12 Богачёва Н. Н. , Афонина Ю. Е., Серазетдинова Ю. Р. , Колпакова Д. Е., Найк А., Фасхутдинова Е. Р., Любимова Н. А., Асякина Л. К. Combined Use of Zeolite and Growth-Stimulating Bacteria to Improve Wheat Growth 55 3 2025
13 Мусина О. Н., Нагорных Е. М. Effect of Collagen on Microstructural and Rheological Properties of Cheese Spreads 55 3 2025
14 Али А.-Г. А., Кригер О. В., Кригер О. В. Effect of Nutrient Medium Composition on Bacterial Cellulose: Yield and Physicochemical Profile 55 3 2025
15 Сорокина Н. П., Лепилкина О. В., Бруцкая А. Л. , Топникова Е. В. Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production 55 3 2025
16 Рожнов Е. Д., Школьникова М. Н., Аббазова В. Н. Effect of Production Process and Raw Material Quality on Carotenoid Content in Pumpkin Pulp and Its Optical Properties 55 2 2025
17 Ганиева И. А., Шадрин В. Г., Шемчук М. А. Local Farm Food Network: Brand Analysis 55 2 2025
18 Приходько Д. В., Карпухина П. А., Красноштанова А. А. Obtaining Ingredients Based on Egg and Plant Protein Mixtures with High Functional and Technological Properties 55 2 2025
19 Медведев П. В., Федотов В. А., Бочкарева И. А. Dough-Making Technology for Sugar and Hard-Dough Cookies 55 1 2025
20 Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Шатохина Н. М. Technological Management of Resource Saving in Sugar Beet Production Using Statistical Modeling 55 1 2025
21 Морозова Е. А., Котов Р. М., Пастухова Е. Я., Егорова Н. М. Food Risks as an Indicator of the Quality of Life in the Region 54 4 2024
22 Блиадзе В. Г. , Ярышев В. Ю. , Ярышев В. Ю. , Николаев А. Л. Ultrasound Acceleration of Milk Fat Separation 54 4 2024
23 Воронов Е. В. Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste 54 2 2024
24 Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) 54 2 2024
25 Кокшаров А. А., Маюрникова Л. А., Пластун А. Д., Давыденко Н. И., Крапива T. В. Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation 54 2 2024
26 Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products 54 1 2024
27 Хвостов А. А., Хвостов А. А., Магомедов Г. О., Ряжских В. И., Ряжских В. И., Журавлев А. А., Магомедов М. Г., Плотникова И. В., Таратухин А. С. Microwave-Convective Processing of Whipped Bread: Mathematical Modeling 54 1 2024
28 Лутков И. П., Макаров А. С., Шмигельская Н. А. Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties 54 1 2024
29 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
30 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
31 Серба Е. М., Юраскина Т. В., Римарева Л. В., Таджибова П. Ю., Соколова Е. Н., Волкова Г. С. Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review 53 3 2023
32 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
33 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
34 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
35 Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production 53 3 2023
36 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
37 Багаев А. А., Бобровский С. О. Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency 53 2 2023
38 Шемчук М. А., Комарчева О. С., Шадрин В. Г. Marketing Communication Barriers and How to Overcome Them 53 2 2023
39 Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn 53 2 2023
40 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
41 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
42 Гордиенко К. А., Гордиенко А. Б. , Журавлев Ю. Н. A Theoretical Study of Structural, Electronic, and Vibration Properties of Acetylcholine Chloride and Bromide 52 4 2022
43 Демченко Е. А. Confectionery Standards in the Eurasian Economic Union 52 4 2022
44 Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н. Effect of Ionising Irradiation on Wheat Flour 52 4 2022
45 Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. Effect of Yeast Biosorbents on Wine Quality 52 4 2022
46 Степанюк Г. Я., Заушинцена А. В., Буренков С. С. , Свиркова С. В. , Гаврилов А. А. , Осинцева М. A. Evaluating the Vegetation Development of Coal-Mine Dumps 52 4 2022
47 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
48 Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. Pea and Chickpea Protein Concentrates: Quality Indicators 52 4 2022
49 Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В. Quality Indicators of Agaricus bisporus after Ultraviolet Treatment 52 4 2022
50 Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А. Rheological Properties of Mayonnaise with Non-Traditional Ingredients 52 4 2022
51 Шорсткий И. А. Cold Plasma Pretreatment in Plant Material Drying 52 3 2022
52 Грибкова И. Н., Харламова Л. Н. , Севостьянова Е. М., Лазарева И. В. , Захаров М. А., Борисенко О. A. Extracting Organic Compounds from Brewer's Spent Grain by Various Methods 52 3 2022
53 Ворошилин Р. А., Курбанова М. Г., Юстратов В. П., Ларичев Т. А. Identifying Bioactive Peptides from Poultry By-Products 52 3 2022
54 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
55 Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В. Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods 52 2 2022
56 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
57 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Isoflavonoids in Soy and Soy-Containing Foods 52 2 2022
58 Курченко В. П., Головач Т. Н., Сушинская Н. В., Тарун Е. И. , Дудчик Н. В., Цыганков В. Г., Евдокимов И. А., Лодыгин А. Д. Multicomponent Composites of Cyclodextrin Nanocomplexes with Biologically Active Substances for Functional Foods 52 2 2022
59 Рязанцева К. А., Шерстнева Н. Е. Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry 52 2 2022
60 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
61 Янковская В. С., Дунченко Н. И., Михайлова К. В. New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry 52 1 2022
62 Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л. Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects 51 4 2021
63 Зенькова М. Л., Мельникова Л. А. Microbiological Assessment of Wheat and Buckwheat Sprouting Process 51 4 2021
64 Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А. Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation 51 4 2021
65 Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г. Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit 51 4 2021
66 Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В. Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification 51 4 2021
67 Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. A New Approach to the Development of Food Products 51 3 2021
68 Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application 51 2 2021
69 Кручинин А. Г., Туровская С. Н., Илларионова Е. Е., Бигаева А. В. Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels 51 1 2021
70 Титов Е. И., Краснова И. С., Ганина В. И., Семенова Е. Г. Freeze-Dried Food in the Diet of Temporary Residents of the Far North 51 1 2021
71 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
72 Орлова Т. В., Айдер М. Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties 51 1 2021
73 Гиро Т. М., Куликовский А. В., Князева А. С., Домницкий И. Ю., Гиро А. В. Biochemical and Microstructural Profile of the Thyroid Gland from Lambs Raised on Experimental Diets 50 4 2020
74 Сибирцев В. С., Нечипоренко У. Ю., Кабанов В. Л., Кукин М. Ю. Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils 50 4 2020
75 Бахчевников О. Н., Брагинец С. В. Extrusion of Plant Raw Materials in Food Production: A Review 50 4 2020
76 Соснин М. Д., Шорсткий И. А. Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission 50 4 2020
77 Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д. New Functional Formulations for Dry Seafood Concentrates and their Properties 50 4 2020
78 Дышлюк Л. С., Бабич О. О., Остроумов Л. А., Ван С., Носкова С. Ю., Сухих С. А. Psychrophilic Microorganisms in Natural Sources of the Kemerovo Region: Isolation and Antimicrobial Properties 50 4 2020
79 Панфилов В. А. Synergetic Approach to Agro-industrial Technologies of the Future 50 4 2020
80 Степанова А. Г., Давыденко Н. И., Голуб О. В., Степанова Е. Н. Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.) 50 3 2020
81 Папахин А. А., Колпакова В. В., Бородина З. М., Сарджвеладзе А. С., Васильев И. Ю. Modified Porous Starch in Development of Biodegradable Composite Polymer Materials 50 3 2020
82 Московенко Н. В., Тихонов С. Л., Тихонова Н. В., Муратов А. А. Unified Standards of the Eurasian Economic Union for Fruit and Vegetable Products as a Means of Integrated Trade in the Global Economic Environment 50 3 2020
83 Салищева О. В., Просеков А. Ю., Долганюк В. Ф. ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV) 50 2 2020
84 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
85 Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А. NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN 50 2 2020
86 Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 50 2 2020
87 Шатнюк Л. Н., Вржесинская О. А., Коденцова В. М., Матвеева А. Е. PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES 50 2 2020
88 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
89 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
90 Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides 50 1 2020
91 Макаров А. В., Максименко Ю. А., Дяченко Э. П. CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH 49 4 2019
92 Березин М. А., Борисов В. И. EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT 49 4 2019
93 Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В. EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS 49 4 2019
94 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
95 Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY 49 4 2019
96 Зайцева И. И., Шеламова С. А., Дерканосова Н. М. Effect of Pumpkin Husks on Cracker Dough Fermentation 49 3 2019
97 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
98 Рада А. О., Федулова Е. А., Косинский П. Д. New Method for Efficiency Evaluation of Digital Technologies in Agricultural Sector 49 3 2019
99 Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А. Oat Protein Concentrate As Part of Curd Product for Sport Nutrition 49 3 2019
100 Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis 49 2 2019
101 Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т. Grain Composites with a Complementary Amino Acid Composition in Food and Fodder 49 2 2019
102 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
103 Иванова С. А., Милентьева И. С., Асякина Л. К., Лукин А. А., Кригер О. В., Петров А. Н. Biologically Active Substances of Siberian Medical Plants in Functional Wgey-Based Drinks 49 1 2019
104 Тверитникова И. С., Кирш И. А., Помогова Д. А., Банникова О. А., Безнаева О. В., Романова В. А. Polyolefin-Based Multilayer Packaging Material Modified by Ethylene Propylene Copolymer in Food Storage 49 1 2019
105 Конева С. И., Егорова Е. Ю., Козубаева Л. А., Резниченко И. Ю. The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality 49 1 2019
106 Марьин В. А., Верещагин А. Л., Бычин Н. В. Winter Buckwheat Grain: The Dynamic Pattern of the Mechanical Properties of the Main Fraction 49 1 2019
107 Колодязная В. С., Шестопалова И. А., Кипрушкина Е. И., Рогозина Е. А., Головинская О. В. Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters 48 4 2018
108 Школьникова М. Н., Бакин И. А., Мустафина А. С., Алексенко Л. А. Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes 48 4 2018
109 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
110 Макаров С. С., Макаров С. Ю., Панасюк А. Л. Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production 48 3 2018
111 Храмцов А. Г. Innovative Solutions in Milk Whey Production 48 3 2018
112 Выборнова Т. В., Шарова Н. Ю., Принцева А. А. Low–Temperature Storage and the Viability Preservation of Streptomyces 48 3 2018
113 Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. The Use of Milk Protein in the Production of Jelly Products 48 3 2018
114 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
115 Ульрих Е. В. The study of the modified flocculants properties for whey components isolation 48 2 2018
116 Зенькова М. Л., Дарья А. Б. Wheat grain preparing for production of conserved food “Second course for lunch 48 2 2018
117 Казина В. В., Сафронова Т. Н., Ермош Л. Г. Wheat sprouts juice production technology development and determination of juice storage modes and terms 48 2 2018
118 Вайскробова Е. С., Барышникова Н. И., Резниченко И. Ю., Покрамович Л. Е. Development of the integrated management system in food production company 48 1 2018
119 Жбанова Е. В. Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review) 48 1 2018
120 Скрипко О. В., Стаценко Е. С., Покотило О. В. Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value 48 1 2018
121 Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г. Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation 48 1 2018
122 Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT 47 4 2017
123 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
124 Жарыкбасова К. С., Смирнова И. А., Тазабаева К. А., Кыдырмолдина А. Ш., Жарыкбасов Е. С. ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII 47 4 2017
125 Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В. EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES 47 4 2017
126 Просеков А. Ю. FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES 47 4 2017
127 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES 47 4 2017
128 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
129 Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н. THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS 47 4 2017
130 Болдина А. А., Сокол Н. В., Санжаровская Н. С. USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY 47 4 2017
131 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М. INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION 46 3 2017
132 Магомедов Г. О., Лобосова Л. А., Журахова С. Н. JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES 46 3 2017
133 Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О. PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE 46 3 2017
134 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
135 Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В., Ганзюк М. А. DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP 45 2 2017
136 Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М. FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS 45 2 2017
137 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
138 Кокряцкая Н. С., Крапива T. В. COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY 44 1 2017
139 Сурай Н. М., Высоцкая О. А. CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET 44 1 2017
140 Панфилов В. А. DEVELOPMENT OF AGRO-INDUSTRIAL COMPLEX TECHNOLOGIES AND METHODOLOGY OF SCIENTIFIC SEARCH 44 1 2017
141 Сафронова Т. Н., Казина В. В., Сафронова К. В. DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION 44 1 2017
142 Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н. JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT 44 1 2017
143 Позднякова О. Г., Курбанова М. Г. THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN 44 1 2017
144 Кравченко С. Н. DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION 43 4 2016
145 Саженова Ю. М., Лупинская С. М. DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE 43 4 2016
146 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
147 Соболь И. В. THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS 43 4 2016
148 Мышалова О. М., Гуринович Г. В., Гурикова Я. С. COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY 42 3 2016
149 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
150 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
151 Лобасенко Б. А., Иванец В. Н., Сазонова Е. К., Стефанкин А. Е., Котляров Р. В. MODELING OF CONTINUOUS MEMBRANE PLANT COMPLETED WITH APPARATUS FOR DIFFUSION LAYER REMOVING 42 3 2016
152 Стефанкин А. Е. RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION 42 3 2016
153 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 42 3 2016
154 Пискаева А. И., Дышлюк Л. С., Сидорин Ю. Ю. CLUSTER SILVER INFLUENCE ON PATHOGENIC MICROFLORA OF AGRO-INDUSTRIAL ORGANIC WASTE 41 2 2016
155 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
156 Панфилов В. А. FORMALIZATION OF INNOVATIVE PROCESSES OF FOOD TECHNOLOGY EQUIPMENT 41 2 2016
157 Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES 41 2 2016
158 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
159 Короткий И. А., Короткая Е. В., Киреев В. В. THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING 41 2 2016
160 Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И. DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING 40 1 2016
161 Федулова Е. А., Алабина Т. А., Березина Н. М. METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES 40 1 2016
162 Пушмина И. Н., Первышина Г. Г., Захарова Л. М., Пушмина В. В. RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS 40 1 2016
163 Болдина А. А., Сокол Н. В., Санжаровская Н. С. THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR 40 1 2016
164 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
165 Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS 39 4 2015
166 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
167 Дмитриева Н. В., Габинская О. С. THE WAYS AND INSTRUMENTS FOR IMAGE FORMATION OF VODKA BRAND IN THE HORECA CHAIN 39 4 2015
168 Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 38 3 2015
169 Неверова О. А., Егорова И. Н. EVALUATION OF HIPS (ROSA MAJALIS HERRM.) GATHERED ON THE COAL OPENCAST DUMP IN THE KEMEROVO REGION 38 3 2015
170 Черненкова А. А., Леонова С. А., Пусенкова Л. И. IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN 38 3 2015
171 Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю. LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES 38 3 2015
172 Бабенышев С. П., Емельянов С. А., Жидков В. Е., Мамай Д. С., Уткин В. П. MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION 38 3 2015
173 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
174 Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М. PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS 38 3 2015
175 Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS 37 2 2015
176 Устинова Ю. В., Латкова Е. В., Позняковский В. М. DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT 37 2 2015
177 Панфилов В. А. FOOD SECURITY OF RUSSIA AND THE SIXTH TECHNOLOGICAL MODE IN AGRO-INDUSTRIAL COMPLEX 37 2 2015
178 Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И. METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN) 37 2 2015
179 Хачатрян Л. Р., Котляров Р. В., Лобасенко Б. А. RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION 37 2 2015
180 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
181 Марьин В. А., Харитонов Д. В., Харитонова И. В. THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY 37 2 2015
182 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
183 Сурков И. В., Гореликова Г. А., Биндюк В. С. DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE 36 1 2015
184 Трихина В. В., Лазаревич Е. Л., Вековцев А. А. DEVELOPMENT OF THE PROGRAM AND METHODICAL RECOMMENDATIONS TO CORRECT NUTRITION OF WORKERS OF METALLURGICAL ENTERPRISES 36 1 2015
185 Баранец С. Ю., Куракин М. С., Костина Н. Г., Мотырева О. Г., Клишина М. Н. EFFECT OF RAW MATERIAL PROCESSING TECHNIQUES ON CONSUMER CHARACTERISTICS OF FINISHED GOODS 36 1 2015
186 Голуб О. В., Ковалевская И. Н., Куприна И. К. EVALUATION OF COMMERCIAL QUALITY OF “RENETKA” WILD APPLES GROWING IN THE KEMEROVO REGION 36 1 2015
187 Попова Д. Г., Титоренко Е. Ю., Позняковский В. М. INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS 36 1 2015
188 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
189 Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING 36 1 2015
190 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
191 Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В. FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY 35 4 2014
192 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
193 Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES 35 4 2014
194 Марьин В. А., Харитонов Д. В. LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 35 4 2014
195 Косинский П. Д., Чупрякова А. Г. PRACTICE OF APPLICATION OF THE TECHNIQUE OF THE QUANTITATIVE ASSESSMENT OF THE COMMODITY RANGE OF RETAIL TRADE ENTERPRISE 35 4 2014
196 Клещевский Ю. Н., Кудряшова И. А., Колеватова А. В. SME-CLUSTERIZATION IN THE FOOD INDUSTRY AS A FACTOR OF FOOD SECURITY IN A COUNTRY 35 4 2014
197 Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN 34 3 2014
198 Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г. FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS 34 3 2014
199 Шихалев С. В., Минухин Л. А., Решетников И. Ф. HEAT AND MASS TRANSFER PROCESSES IN CONDENSING STEAM FROM THE STEAM-GAS MIXTURE ON THE HORIZONTAL FLAT SURFACE IN JACKETED APPARATUS 34 3 2014
200 Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г. INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS 34 3 2014
201 Зотов В. П., Жидкова Е. А., Васильев К. А. METHODOLOGICAL APPROACHES TO PRODUCT ASSORTMENT MANAGEMENT STRATEGY THROUGH WORKING CAPITAL DEMANDS AT AGRICULTURAL ENTERPRISES 34 3 2014
202 Банникова А. В. NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS 34 3 2014
203 Шачнева Е. Ю., Мендалиева М. Р., Зухайраева А. С., Акбирдиева Ю. А. SORPTION CONCOCTION OF RIBOFLAVINUM (VITAMIN B 2) ON SORBENTS OF VARIOUS TYPES (ACTIVE COAL, THE GAIZES OF THE ASTRAKHAN REGION, THE MODIFIED SORBENT OF CB-1-K RECEIVED ON THE BASIS OF THE GAIZES OF THE ASTRAKHAN REGION) 34 3 2014
204 Казаков И. О., Киселева Т. Ф., Цветков Е. В. STADY OF CONSUMER PREFERENCES IN THE BEER MARKET OF KEMEROVO 34 3 2014
205 Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE 33 2 2014
206 Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В. DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL 33 2 2014
207 Куропаткина О. В., Андреева А. А., Кирдяшкин В. В. DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES 33 2 2014
208 Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Пирогов А. Н. DYNAMIC FORMOGRAPH FOR RHEOLOGICAL RESEARCH IN THE FOOD-PROCESSING INDUSTRY 33 2 2014
209 Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А. EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE 33 2 2014
210 Храмцов А. Г. FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY 33 2 2014
211 Решетник Е. И., Шарипова Т. В., Максимюк В. А. INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP 33 2 2014
212 Прибытова О. С., Прибытов И. В., Першина Е. И. PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE 33 2 2014
213 Буянова И. В., Какимов А. К., Кабулов Б. Б., Мустафаева А. К., Остроумов Л. А. USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL 33 2 2014
214 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
215 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
216 Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. PROCESSING LINE UPGRADING OF FRUIT EXTRACTS 32 1 2014
217 Казаков И. О., Киселева Т. Ф., Унщикова Т. А., Цветков Е. В. SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE 32 1 2014
218 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
219 Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З. STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS 32 1 2014
220 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
221 Иванов С. В., Кишенько И. И., Крыжова Ю. П. SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS 32 1 2014
222 Решетник Е. И., Максимюк В. А., Уточкина Е. А. EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT 31 4 2013
223 Марьин В. А., Верещагин А. Л., Фомина И. Г. ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS 31 4 2013
224 Бредихин А. С., Червецов В. В. FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION 31 4 2013
225 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
226 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
227 Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS 31 4 2013
228 Голуб О. В., Габинский А. В., Ковалевская И. Н. PROCESSING SUITABILITY OF MARROWS GROWN IN THE KEMEROVO REGION 31 4 2013
229 Жидкова Е. А., Перемитина Н. Ю. RELATIVE FINANCIAL STABILITY AS THE INDEX OF FINANCIAL POSITION OF ENTERPRISE 31 4 2013
230 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
231 Потапов А. Н., Просин М. В., Магилина А. М., Понамарева М. В. DEVELOPMENT OF EXTRACTORS FOR SYSTEM OF SOLID -– LIQUID 30 3 2013
232 Влощинский П. Е., Березовикова И. П., Колпаков А. Р., Клеблеева Н. Г. EFFECT OF MULTICOMPONENT CEREAL MIXTURES ON GLUCOSE LEVEL IN EXPERIMENTAL ANIMALS’ BLOOD 30 3 2013
233 Дроздецкая И. С., Березовикова И. П. SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY 30 3 2013
234 Бабий Н. В., Соловьева Е. Н., Помозова В. А., Киселева Т. Ф. TONICS WITH FUNCTIONAL PROPERTIES 30 3 2013
235 Макарова Н. В., Валиулина Д. Ф. EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION 29 2 2013
236 Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS 29 2 2013
237 Мустафина А. С., Сорокопуд А. Ф., Федяев К. С. INCREASE IN EXTRACTION OF ASCORBIC ACID IN THE FIELD OF LOW-FREQUENCY MECHANI CAL FLUCTUATIONS 29 2 2013
238 Секлецова О. В., Секлецова О. В., Кузнецова О. С., Михайлова И. А. ECONOMIC ASSESSMENT OF PRODUCTION OF A NEW PRODUCT OF FUNCTIONAL AND TREATMENT-AND-PROPHYLACTIC PRESCRIPTION 28 1 2013
239 Кхань Н. Т. NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA” 28 1 2013
240 Дубинина Н. В., Гриценко В. В., Симсиве Ж. В. OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS 28 1 2013
241 Цэнд-Аюуш Ч., Ганина В. И. PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA 28 1 2013
242 Сорокопуд А. Ф., Астафьева А. Н. SOLVENT SATURATION OF THE PROCESSING OF FROZEN COWBERRIES IN THE VIBROEXTRACTOR 28 1 2013
243 Просеков А. Ю., Милентьева И. С., Новоселова М. В., Драгунова Е. Е. STUDY OF THE QUANTITATIVE CONTENT OF ANIMAL DNA IN SAMPLES OF BIOLOGICAL ORIGIN AND MULTICOMPONENT FORMULATIONS ON THEIR BASIS 28 1 2013
244 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
245 Панчишина Е. М., Кращенко В. В. THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS 28 1 2013
246 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
247 Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER 28 1 2013
248 Головин М. А., Ганина В. И. A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS 27 4 2012
249 Киселев К. В., Коркачева О. В., Позняковский В. М. ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA 27 4 2012
250 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
251 Улитин Е. В., Тихонов С. Л. DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS 27 4 2012
252 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
253 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 27 4 2012
254 Майтаков А. Л. INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT 26 3 2012
255 Ганина В. И., Тихомирова Н. А., Комолова Г. С. THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP 26 3 2012
256 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
257 Котова Т. В., Черемичкина А. С. ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS 25 2 2012
258 Лупинская С. М., Орехова С. В., Васильева О. Г., Гралевская И. В. DEVELOPMENT OF WHEY EXTRACT AND SYRUP TECHNOLOGY ON THE BASIS OF WILD PLANT RAW MATERIALS 25 2 2012
259 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
260 Захарова Л. М., Орехова С. В., Захаренко М. А., Лозманова С. С. INVESTIGATION OF TECHNOLOGICAL PARAMETERS OF FUNCTIONAL FERMENTED MILK PRODUCT 25 2 2012
261 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
262 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
263 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
264 Табакаева О. В. SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED OF FAR EAST REGION IN FOOD TECHNOLOGIES 25 2 2012
265 Вагайцева Е. А. THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO 25 2 2012
266 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
267 Челнакова Н. Г., Тенешев Е. И., Голуб О. В. DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES 24 1 2012
268 Киреев В. В., Попов Д. М., Ратников С. А., Грачев А. В. DEVELOPMENT OF ESTIMATION TECHNIQUE FOR DISPERSE MEDIUM WITH COMPLEX COMPOSITION 24 1 2012
269 Лаженцева Л. Ю. EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY OF MARINE RAW MATERIALS 24 1 2012
270 Ибрагимов Т. С., Чеботарь А. В., Новоселов А. Г. ETHANOL PRODUCTION WITH LOW TEMPERATURE TECHNOLOGY IN SHELL-AND-TUBE JET INJECTION FERMENTER 24 1 2012
271 Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В. ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS 24 1 2012
272 Бибик И. В., Глинёва Ю. А. PROSPECTS OF USING PINE NEEDLES EXTRACT IN THE PRODUCTION OF FUNCTIONAL DRINKS 24 1 2012
273 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
274 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
275 Куроптева Л. А., Панкратов В. В. THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR 24 1 2012
276 Вершинина А. Г., Каленик Т. К., Самченко О. Н. THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY FOR HEALTHY DIET 24 1 2012
277 Ворыханов А. Е., Сорокопуд А. Ф., Павлов С. С., Иванов П. П. THE IMPROVEMENT OF THE FLAX SEED PROCESSING TECHNOLOGY WITH THE USE OF VIBRATORY EXTRACTOR 24 1 2012
278 Гурьянов Ю. Г., Васильева О. А., Позняковский В. . DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE FOR CORRECTION OF WOMEN HEALTH 23 4 2011
279 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
280 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
281 Решетник Е., Максимюк В., Уточкина Е. THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST 23 4 2011
282 Короткая Е. В., Короткий И. А., Ибрагимова Е. А. DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS 22 3 2011
283 Степанова Е. Н., Рабина О. А., Морозов С. В. DYNAMICS OF QUALITY AND SAFETY INDICES OF NEW KINDS OF OILY FOODS AT STORAGE 22 3 2011
284 Шмалько Н. А., Чалова И. А., Ромашко Н. Л. RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR 22 3 2011
285 Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA 22 3 2011
286 Зеленский В. А., Короткий И. А. THE INFLUENCE OF PACKAGING OF SOFT BRINE-RIPENED CHEESES IN POLYMER FILM ON PRODUCT RIPENING AND QUALITY 22 3 2011
287 Шмалько Н. А. Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours 21 2 2011
288 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
289 Тихонова Н. В., Позняковский В. М. Experimental and clinical tests of baa «Eramin» 21 2 2011
290 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
291 Евдокимова О. В. Gensenosides content of cultivated ginseng and ranges of its extracts functionality 21 2 2011
292 Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes 21 2 2011
293 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
294 Грачев А. В., Клеников Д. В., Руднев С. Д. Strength Properties of Plant Materials at Free Impact: Stand, Calculation Technique and Results 21 2 2011
295 Беспоместных К. В., Галстян А. Г., Короткая Е. В. Study of biochemical and morphological properties of strains of bacteria genus 21 2 2011
296 Симоненкова А. П., Иванова Т. Н. Substantiation of basic technological parameters of whipped frozen dessert manufacture 21 2 2011
297 Тихонова Н. В., Улитин Е. В. Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation 20 1 2011
298 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
299 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
300 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
301 Дроздецкая И. С., Березовикова И. П. Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish 19 4 2010
302 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
303 Маюрникова Л. А., Новоселов С. В., Горников Н. В., Шевелева Г. И. Development and Realization of Innovative Projects and Programs in the Sphere of Healthy Food on the Basis of Conceptual Designing 19 4 2010
304 Мелихова Т. А., Данилов М. Б., Колесникова Н. В. Development of a Cooked and Smoked Meat Product from Mutton 19 4 2010
305 Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. Improvement of Grain Bread Production Technology 19 4 2010
306 Супрунова И. А., Чижикова О. Г., Самченко О. Н. Linseed Flour as a Promising Source of Dietary Fiber for the Development of Functional Foods 19 4 2010
307 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
308 Лупинская С. М. Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup 18 3 2010
309 Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И. New kinds of canned foods on the basis of cucumaria japonica sempler 18 3 2010
310 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
311 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
312 Курбанова М. Г., Железнов А. И. Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation 18 3 2010
313 Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. Theoretical background of biorhythms control using functional foods 18 3 2010
314 Баженова Б. А., Федорова Т. Ц. Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods 17 2 2010
315 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
316 Решетник Е. И., Уточкина Е. А., Пакусина А. П. Investigation of Possibility of Fermented Milk Enrichment with the Food Additive «Lavitol (Arabinogalaktan)» 17 2 2010
317 Васильева С. Б., Гореликова Г. . Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent properties to it 17 2 2010
318 Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А. The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb Formed during Bun Baking 17 2 2010
319 Майтаков А. Л., Берязева Л. Н., Ветрова Н. Т. Providing the quality of working elements of food machines by the development of information models of technological blocks 16 1 2010
320 Курбанова М. Г., Аветисян Г. А. Research of influence of κ-casein hydrolysis degree on gels properties 16 1 2010
321 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Research of structure and properties of the red palm oil used as a functional component emulsionnyh of creams 16 1 2010
322 Ермолаева Е. О., Подзорова Г. А., Плешкова Н. А., Австриевских А. . Technological support of innovative projects in the production of biologically active additions 16 1 2010
323 Киселев В. М., Григорьева Р. З., Зоркина Н. Н. The resource analysis of regional sources of white baker's flour 16 1 2010
324 Ердакова В. П., Позняковский В. . The results of complex cosmeceutics and nutraceutics usage in acne prevention 16 1 2010
325 Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. The study of milk ripening in soft acid-rennet cheeses production 16 1 2010
326 Рензяева Т. Functional properties of protein products from the oil cake of rape and false flax 15 4 2009
327 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
328 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
329 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
330 Попов А. И., Шпанько Д. Н., Черкасов Е. А. Some standardization indicators of raw materials Urtica dioica L. and Urtica cannabina L. 14 3 2009
331 Субботина М. . Study of process of the absorption of a moisture and solubility of a cedar flour 14 3 2009
332 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
333 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
334 Сурков И. В., Ермолаева Е. О., Австриевских А. Н. Current state and prospects of introduction of the integrated quality management systems on the Russian trade and public catering enterprises 13 2 2009
335 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
336 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
337 Сафьянов Д. А., Пехтерева А. А., Туксина К. С. Prospects of development of a baking production. An experimental substantiation to working out and an estimation of quality of bread, bakery and flour confectionery products of a functional purpose 13 2 2009
338 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Studying of change of indicators of quality of red palm-oil in the course of storage 13 2 2009
339 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
340 Бакайтис В. И., Басалаева С. The content of macro- and micro- elements in wild mushrooms Novosibirskaya Oblast 13 2 2009
341 Касенов А. Л. To a question of research of processes of crushing and pressing meat and bone cracklings 13 2 2009
342 Красина И. Б., Джахимова О. И., Капаева Е. А. Waffle wares for a dietary feed 13 2 2009
343 Майтаков А. Л., Коган Б. About the formation of models of technological blocks for the quality provision of machinery for food production. 12 1 2009
344 Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С. Influence of products of processing of hop on biotechnological properties baking yeast 12 1 2009
345 Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л. Prospects of use an amaranth albuminous flour in bread making 12 1 2009
346 Красина И. Б., Карачанская Т. А., Карапетян Т. Б., Арутюнян Г. М. Wares of pastries without sugar in the feed of diabetics 12 1 2009
347 Гиро Т., Чиркова О. Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний 12 1 2009
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