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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 331 articles
Search string: Functional product
№ Authors Title Volume Issue Year
1 Mizanbekova Salima, Bogomolova Irina, Vasilenko Irina, Shatohina Natalia Technological Management of Resource Saving in Sugar Beet Production Using Statistical Modeling 55 1 2025
2 Молибога Е. А., Леушкина В. В. Limnospira fusiformis from Lake Solenoe, Omsk: Rationalizing Marketing and Research 54 4 2024
3 Яргатти Р. , Мулей А. Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation 54 4 2024
4 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
5 Симоненко Е. С., Симоненко С. В., Бегунова А. В., Петров А. Н., Семенова Е. С. New Functional Fermented Mare’s Milk Product: Biological Assessment in vivo 54 4 2024
6 Гриценко Г. М., Гриценко Г. М. Agricultural Marketing in Small and Micro Businesses: An Integrated Approach to Infrastructural Development 54 3 2024
7 Арапов В. М., Плотникова И. В., Казарцев Д. А., Полянский К. К., Магомедов Г. О., Копылов М. В., Плотников В. Е. Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products 54 3 2024
8 Оганесянц Л. А., Панасюк А. Л., Свиридов Д. А., Ганин М. Ю., Шилкин А. А., Серебрякова О. В. Light Stable Isotopes and Their Ratios in Honey Components 54 3 2024
9 Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В. New Technology of Bakery Products of Whole-Ground Spelt Flour 54 3 2024
10 Бахчевников О. Н., Брагинец А. В. , Брагинец А. В. Ozone in Grain Storage and Processing: Review 54 3 2024
11 Румянцева О. Н. Pectin Changes during Freezing and Storage of Plant Products 54 3 2024
12 Коденцова В. М., Рисник Д. В. , Серба Е. М., Абрамова И. М., Соколова Е. Н., Крючкова Е. Р., Римарева Л. В. Prospects for Integrated Processing of Black Currant 54 3 2024
13 Бурак Л. Ч. , Завалей А. П. Combined Ultrasound and Microwave Food Processing: Efficiency Review 54 2 2024
14 Воронов Е. В. Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste 54 2 2024
15 Сибирцев В. С., Сибирцев В. С., Кузьмин А. Г., Титов Ю. А. , Зайцева А. Ю., Шерстнёв В. В. Gas Mass Spectrometry of Industrial Yogurts 54 2 2024
16 Свердлова О. П., Подшивалова Е. В., Шарова Н. Ю., Шарова Н. Ю., Белова Д. Д. Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers 54 2 2024
17 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
18 Терехова О. Н., Дуюнова Я. С. Pneumocentrifugal Classification of Dispersed Particles during Grain Milling 54 1 2024
19 Смагина М. Н., Смагин Д. А. Temperature Changes in Meat Products Fried in Steam-Convection Oven 54 1 2024
20 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В. Vertical Vibratory Mixers in Flour-Mixing Technology 54 1 2024
21 Suray Natalya, Tatochenko Alexander, Krasil'nikova Elena, Teplaia Naila, Mikhalev Alexey, Zhdanova Galina Dairy Production in the Chuvash Republic: Success Factor Analysis 53 4 2023
22 Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals 53 4 2023
23 Асякина Л. К., Серазетдинова Ю. Р. , Фролова А. С., Фотина Н. В., Неверова О. А., Петров А. Н. Antagonistic Activity of Extremophilic Bacteria Against Phytopathogens in Agricultural Crops 53 3 2023
24 Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н. Bacterial Composition of Dairy Base during Fermentation 53 3 2023
25 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Functional Biscuits with Soy Protein 53 3 2023
26 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
27 Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С. Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review 53 3 2023
28 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
29 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
30 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
31 Сергеев А. И., Калинина И. Г., Шилкина Н. Г., Барашкова И. И. , Градова М. А., Мотякин М. В., Мотякин М. В., Иванов В. Б. Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree 53 2 2023
32 Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation 53 2 2023
33 Багаев А. А., Бобровский С. О. Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency 53 2 2023
34 Чаплыгина О. С. , Козлова О. В., Жарко М. Ю. , Петров А. Н. Assessing the Biological Safety of Dairy Products with Residual Antibiotics 53 1 2023
35 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
36 Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. Effect of Whole Barley Tolokno on the Quality of Biscuits 53 1 2023
37 Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery 53 1 2023
38 Гурский И. А., Творогова А. А. The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts 53 1 2023
39 Каледин А. П. , Степанова М. В., Остапенко В. А. Trace Elements in Indian Peafowl (Pavo cristatus): Exposure Routes 53 1 2023
40 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
41 Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. Effect of Yeast Biosorbents on Wine Quality 52 4 2022
42 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
43 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
44 Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises 52 4 2022
45 Урубков С. А., Королёв А. А. , Смирнов С. О. Cereals and Cereal Products for Dietary Preventive Nutrition 52 3 2022
46 Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф. Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough 52 3 2022
47 Федорова А. М., Дышлюк Л. С., Милентьева И. С., Лосева А. И., Неверова О. А., Хелеф Мохаммед Эль Амин Geroprotective activity of trans-cinnamic acid isolated from the Baikal skullcap (Scutellaria baicalensis) 52 3 2022
48 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
49 Ганина В. И., Машенцева Н. Г., Ионова И. И. Bacteriophages of Lactic Acid Bacteria 52 2 2022
50 Крюк Р. В., Курбанова М. Г., Колбина А. Ю., Плотников К. Б., Плотников И. Б., Петров А. Н., Петров А. Н., Хелеф Мохаммед Эль Амин Color Sensors in Smart Food Packaging 52 2 2022
51 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
52 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Isoflavonoids in Soy and Soy-Containing Foods 52 2 2022
53 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
54 Рязанцева К. А., Шерстнева Н. Е. Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry 52 2 2022
55 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
56 Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products 52 1 2022
57 Янковская В. С., Дунченко Н. И., Михайлова К. В. New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry 52 1 2022
58 Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies 51 4 2021
59 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
60 Славянский А. А., Грибкова В. А., Николаева Н. В., Митрошина Д. П. Granulated Sugar-Containing Functional Products in Jelly Fillings 51 4 2021
61 Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Уразова О. А. Innovative Wastewater Treatment Technologies for Resource-Saving Activities of Feed Mills 51 4 2021
62 Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. Technology and Theory of Mechanically Activated Water in Bakery Industry 51 4 2021
63 Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. A New Approach to the Development of Food Products 51 3 2021
64 Скоблякова И. В., Ефремова С. М. Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry 51 3 2021
65 Гернет М. В., Грибкова И. Н., Борисенко О. A., Захаров М. А., Захарова В. А. Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods 51 3 2021
66 Наумов В. А. Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps 51 2 2021
67 Громов Д. А., Борисова А. В., Бахарев В. В. Food Allergens and Methods for Producing Hypoallergenic Foods 51 2 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 Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. Multi-Stage Method of Milk Powder Production: Energy Costs Analysis 51 2 2021
70 Короткий И. А., Неверов Е. Н., Владимиров А. А., Неверова О. А., Проскурякова Л. А. Thermophysical Characteristics of Tropical Fruits in Milk Powder Products 51 2 2021
71 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
72 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
73 Резниченко И. Ю., Щеглов М. С. Sugar Substitutes and Sweeteners in Confectionery Technology 50 4 2020
74 Платонова Н. Б., Белоус О. Г. Biochemical Composition of Tea and its Changes under Different Factors 50 3 2020
75 Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder 50 3 2020
76 Подлегаева Т. В., Козлова О. В., Кригер О. В., Потураева Н. Л., Кригер О. В. Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season 50 3 2020
77 Рощина Е. В., Григорьева Р. З., Баранец С. Ю., Давыденко Н. И., Куракин М. С. Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments 50 3 2020
78 Ландиховская А. В., Творогова А. А., Казакова Н. В., Гурский И. А. The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream 50 3 2020
79 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
80 Горбатовский А. А., Ракитянская И. Л., Каледина М. В. FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 50 2 2020
81 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
82 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
83 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
84 Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. Optimization Formulation of Semi-Finished Sponge Cake 50 1 2020
85 Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. Ostrich Fat Production Using Electrolyzed Fluid 50 1 2020
86 Рубан Н. Ю., Резниченко И. Ю. Preferences of People of Advanced and Gerontic Age in Diet Formation 50 1 2020
87 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
88 Киселева М. В., Табакаева О. В., Каленик Т. К., Киселев А. Ю., Татаренко Г. С. PRODUCTION OF ENZYMATIC HYDROLYZATES FROM NORTH SHRIMP WASTES 49 4 2019
89 Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS 49 4 2019
90 Мистенева С. Ю., Солдатова Е. А., Щербакова Н. А., Герасимов Т. В., Талейсник М. А. Effect of Pumpkin Husks on Cracker Dough Fermentation 49 3 2019
91 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
92 Рада А. О., Федулова Е. А., Косинский П. Д. New Method for Efficiency Evaluation of Digital Technologies in Agricultural Sector 49 3 2019
93 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
94 Крапива Т. В., Уржумова А. И., Алисова О. А., Килина И. А. Oat Protein Concentrate As Part of Curd Product for Sport Nutrition 49 3 2019
95 Урубков С. А., Хованская С. С., Смирнов С. О. Amaranth in Diet Therapy of Children with Gluten Intolerance 49 2 2019
96 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
97 Кирюхина А. Н., Григорьева Р. З., Кожевникова А. Ю. Bread Production and Bakery Products in Russia: Current State and Prospects 49 2 2019
98 Долматова О. И., Дошина А. В. Dietary Fiber in Sour Cream Products 49 2 2019
99 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
100 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
101 Москвина Н. А., Голубцова Ю. В. Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control 49 1 2019
102 Битюкова А. В., Амелькина А. А., Евтеев А. В., Банникова А. В. New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing 49 1 2019
103 Неверов Е. Н., Лифенцева Л. В., Усов А. В. The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method 49 1 2019
104 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
105 Кригер О. В., Носкова С. Ю. Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods 48 4 2018
106 Буянова И. В., Лупинская С. М., Лобачева Е. М. Technological Aspects of Cold Storage of Protein Dairy Products 48 4 2018
107 Ногина А. А., Тихонов С. Л., Тихонова Н. В. The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products 48 4 2018
108 Сухих С. А., Лукин А. А., Голубцова Ю. В. Efficacy of Antimicrobials in Fermented Milk Storage 48 3 2018
109 Мизанбекова С. К., Богомолова И. П., Шатохина Н. М., Богомолов А. В. Innovative Decisions in the Production Quality Control of Flour Milling 48 3 2018
110 Белякова З. Ю. Organic products: the Current Legal Forms of Production and Turnover Support 48 3 2018
111 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
112 Гербер Ю. Б., Гаврилов А. В., Вербицкий А. П. Thermal Treatment in Milk Processing: Using a Complex Energy- Substitution Equipment during Preliminary Water Heating 48 3 2018
113 Егорова Е. Ю., Резниченко И. Ю. Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes 48 2 2018
114 Пономарёва О. И., Борисова Е. В., Прохорчик И. П. Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile 48 2 2018
115 Бутов А. В., Мандрова А. А. Potato ecological quality in the biologization of high-intensity technologies of its cultivation and irrigation 48 2 2018
116 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
117 Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. Selection of optimal parameters for obtaining whipped products from egg whites 48 2 2018
118 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
119 Старовойтова К. В., Терещук Л. В. Development of mayonnaise recipes considering the main trends in product range improvement 48 1 2018
120 Сурай Н. М., Диброва Ж. Н., Сагина О. А., Орлов Б. Л. Modern condition and development prospects for agricultural consumer cooperation in the Central Federal District of the Russian Federation 48 1 2018
121 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
122 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
123 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
124 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 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 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES 47 4 2017
127 Контарева В. Ю., Крючкова В. В. INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT 47 4 2017
128 Зотов В. П., Котов Р. М., Секлецова О. В., Дудинская Т. К., Щеглова М. А. ISSUES AND MECHANISMS OF COMPANY’S INTERNAL INVESTMENT SOURCES FORMATION IN KEMEROVO REGION AGRO-INDUSTRIAL COMPLEX ENTERPRISES 47 4 2017
129 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 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 Черкунова А. Д., Храмова В. Н., Мгебришвили И. В., Животова Т. Ю. ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING 46 3 2017
132 Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD 46 3 2017
133 Гомбоева С. В., Бадмаева И. И., Балданов Б. Б., Ранжуров Ц. В., Николаев Э. О. EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS 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 Ожерельева А. В., Куракин М. С. THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED 46 3 2017
136 Голубцова Ю. В. EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION 45 2 2017
137 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
138 Мизанбекова С. К., Богомолова И. П., Богомолов А. В. INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS 45 2 2017
139 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
140 Цырендоржиева С. В., Хамаганова И. В. THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION 45 2 2017
141 Сурай Н. М., Высоцкая О. А. CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET 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 Пчелкина В. А. APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS 43 4 2016
144 Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE 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 Колесникова Е. Г., Чекменева Т. Д. LEVEL OF FOOD SELF-SUFFICIENCY AS CRITERION FOR PERFORMING PRODUCTION FUNCTIONBY RURAL TERRITORIES OF THE KEMEROVO REGION 43 4 2016
147 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
148 Соболь И. В. THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS 43 4 2016
149 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
150 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
151 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 42 3 2016
152 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
153 Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS 41 2 2016
154 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
155 Анистратова О. В., Серпунина Л. Т. RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET 41 2 2016
156 Розалёнок Т. А. STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS 41 2 2016
157 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
158 Щербакова Т. А., Крапива Т. В., Новоселов С. В., Маюрникова Л. А. PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION 40 1 2016
159 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
160 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
161 Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS 39 4 2015
162 Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А. INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS 39 4 2015
163 Ковалева И. В., Сурай Н. М. MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET 39 4 2015
164 Контарева В. Ю. SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS 39 4 2015
165 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
166 Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А. ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION 38 3 2015
167 Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 38 3 2015
168 Безносов Ю. В., Ердакова В. П., Позняковский В. М. DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS 38 3 2015
169 Бутов А. В., Мандрова А. А. ENVIRONMENTALLY FRIENDLY POTATOES FOR INFANT AND DIETETIC FOODS 38 3 2015
170 Пчелкина В. А., Хвыля С. И. PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION» 38 3 2015
171 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
172 Наумова Н. Л. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 37 2 2015
173 Мякинникова Е. И., Касьянов Г. И. APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL 37 2 2015
174 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
175 Устинова Ю. В., Латкова Е. В., Позняковский В. М. DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT 37 2 2015
176 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
177 Марьин В. А., Харитонов Д. В., Харитонова И. В. THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY 37 2 2015
178 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
179 Змиевская Т. Н., Усатенко Н. Ф. FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT 36 1 2015
180 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
181 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
182 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
183 Потапова К. В., Бакуменко О. Е. STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS 36 1 2015
184 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
185 Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В. DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES 35 4 2014
186 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
187 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
188 Кручинин А. Г., Агаркова Е. Ю., Рязанцева К. А., Королева О. В., Федорова Т. В., Харитонов В. Д., Карпычев С. В., Малахов И. В. QUARK PRODUCT FOR NUTRITION OF PEOPLE WITH SYMPTOMS OF ALLERGY TO MILK PROTEINS 35 4 2014
189 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
190 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
191 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
192 Кудряшова И. А., Кудряшова И. А., Копеин В. В. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
193 Храмцов А. Г. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
194 Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE 33 2 2014
195 Куропаткина О. В., Андреева А. А., Кирдяшкин В. В. DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES 33 2 2014
196 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
197 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
198 Сафронова Т. Н., Евтухова О. М., Макарова М. И. NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN 33 2 2014
199 Розалёнок Т. А., Сидорин Ю. Ю. RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING 33 2 2014
200 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
201 Апарнева М. А., Шестернин В. И., Севодин В. П. WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY 33 2 2014
202 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
203 Шкопоров А. Н., Ефимов Б. А., Хохлова Е. В., Черная З. А., Постникова Е. А., Белкова М. Д. EFFECT OF PROBIOTIC BIFIDOBACTERIUM AND LACTOBACILLUS CULTURES ON INTESTINAL MICROBIOTA COMPOSITION IN HEALTHY ADULTS 32 1 2014
204 Наумова Н. Л., Позняковский В. М. ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS 32 1 2014
205 Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. PROCESSING LINE UPGRADING OF FRUIT EXTRACTS 32 1 2014
206 Науменко Е. А., Анохина О. Н. STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE 32 1 2014
207 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
208 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
209 Ярцева Н. В., Долганова Н. В. DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM 31 4 2013
210 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
211 Брезе О. Э., Менх Л. В. IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET 31 4 2013
212 Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В. IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH 31 4 2013
213 Понкратова Т. А., Секлецова О. В., Кузнецова О. С. METHODOLOGIES FOR ASSESSING THE ECONOMICALLY RATIONAL LEVEL OF USE OF PRODUCTION CAPACITY WHILE CREATING THE PORTFOLIO OF ORDERS 31 4 2013
214 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
215 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
216 Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY 31 4 2013
217 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
218 Дымова Ю. И., Рогалевская Н. В., Попова Д. Г., Тыщенко Е. А. DEVELOPMENT AND DEFINITION OF QUALITY CHARACTERISTICS OF A SPECIALIZED FOOD PRODUCT USING LOCAL HERBS 30 3 2013
219 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
220 Неповинных Н. В., Грошева В. Н., Птичкина Н. М. IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL 30 3 2013
221 Тошев А. Д., Саломатов А. С. THE INVESTIGATION OF THE EFFECT OF THE COMPLEX ADDITIVE FOR HEAT TREATMENT OF MERINGUE 30 3 2013
222 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
223 Хвыля С. И., Габараев А. А., Пчелкина В. А. STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS 29 2 2013
224 Колесникова Т. Г., Субботина М. А., Шубенкина Н. С. STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS 29 2 2013
225 Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н. THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE 29 2 2013
226 Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING 28 1 2013
227 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
228 Витченко А. С., Гаврилова Н. Б. INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING 28 1 2013
229 Цэнд-Аюуш Ч., Ганина В. И. PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA 28 1 2013
230 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
231 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
232 Ашванян С. К., Жидкова Е. А., Сапожникова Т. А., Масслеников П. В. ACCESSION OF RUSSIA TO THE WORLD TRADE ORGANIZATION: ADVANTAGES AND DISADVANTAGES 27 4 2012
233 Ермош Л. Г., Березовикова И. П. BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR 27 4 2012
234 Улитин Е. В., Тихонов С. Л. DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS 27 4 2012
235 Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К. ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES 27 4 2012
236 Уточкина Е. А., Решетник Е. И. EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS 27 4 2012
237 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
238 Буянов О. Н., Буянова И. В. MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM 27 4 2012
239 Харитонов В. Д., Будрик В. Г., Агаркова Е. Ю., Ботина С. Г., Березкина К. А., Кручинин А. Г., Пономарев А. Н., Мельникова Е. И. PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY 27 4 2012
240 Перкель Т. П., Коджебаш К. А. SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS 27 4 2012
241 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 27 4 2012
242 Ульрих Е. В., Кригер О. В., Потураева Н. Л., Будрик В. Г., Ботина С. Г., Агаркова Е. Ю., Долганюк В. Ф. TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT 27 4 2012
243 Карнадуд Е. Н., Федосенков Д. Б., Федосенков Б. А. THE FLOW REGISTRATION SYSTEM IN THE CONTROL PROBLEMS BASED ON WAVELET TRANSFORMS FOR THE MIXTURE PRODUCTION AGGREGATE 27 4 2012
244 Хвыля С. И., Пчелкина В. А., Бурлакова С. С. APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS 26 3 2012
245 Дунченко Н. И. SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT 26 3 2012
246 Харитонов В. Д., Будрик В. Г. SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE 26 3 2012
247 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
248 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
249 Нициевская К. Н. DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT 25 2 2012
250 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
251 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
252 Захарова Л. М., Орехова С. В., Захаренко М. А., Лозманова С. С. INVESTIGATION OF TECHNOLOGICAL PARAMETERS OF FUNCTIONAL FERMENTED MILK PRODUCT 25 2 2012
253 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
254 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
255 Чижикова О. Г., Тилиндис Т. В., Коршенко Л. О., Абдулаева Н. Н. THE DEVELOPMENT OF A POWDER SEMI-PROCESSED PRODUCT FOR BAKING PRODUCTION 25 2 2012
256 Вагайцева Е. А. THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO 25 2 2012
257 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
258 Челнакова Н. Г., Тенешев Е. И., Голуб О. В. DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES 24 1 2012
259 Скрипко О. В., Кадникова И. А., Седых В. В. GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT FOR FOOD CONCENTRATES 24 1 2012
260 Буянова И. В. NEW DAIRY PRODUCTS FREEZING TECHNOLOGY 24 1 2012
261 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
262 Бибик И. В., Глинёва Ю. А. PROSPECTS OF USING PINE NEEDLES EXTRACT IN THE PRODUCTION OF FUNCTIONAL DRINKS 24 1 2012
263 Табакаева О. В., Каленик Т. К. SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION 24 1 2012
264 Богер В. Ю., Романов А. С., Мартыненко Н. С. SMALL PIECE BAKERY GOODS PRODUCTION TECHNOLOGY BASED ON PARTIALLY BAKED SEMI-FINISHED PRODUCTS 24 1 2012
265 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
266 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
267 Куроптева Л. А., Панкратов В. В. THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR 24 1 2012
268 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
269 Бадмаева С. Ю. THE EFFECT OF STATE SUPPORTOF AGRICULTURAL PRODUCERS IN THE REPUBLIC OF BURYATIA 24 1 2012
270 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
271 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
272 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
273 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
274 Эль Могази А. Х. NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION 23 4 2011
275 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
276 Боровицкий М. . THE CHARACTERISTIC OF THE MILCH CFTTLE POPULATION OF IAROSLAVSKAYA REGION 23 4 2011
277 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
278 Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME 22 3 2011
279 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
280 Цапалова И. Э., Печурина Н. Н. PRESERVATION OF THE SALTY SEMIFINISHED FERN MATTEUCCIA STRUTHIOPTERIS 22 3 2011
281 Березовикова И. П., Влощинский П. Е. THE BASIS FOR THE REGIMES OF MICRONIZATION OF WHOLEGRAINS WHEAT PRODUCTION 22 3 2011
282 Лоцманов А. С., Назимова Г. И., Романов А. С. THE USE OF BEE-KEEPING PRODUCTS FOR IMPROVING THE FOOD VALUE OF CAKES AND PASTRIES 22 3 2011
283 Шмалько Н. А. Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours 21 2 2011
284 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
285 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
286 Евдокимова О. В. Gensenosides content of cultivated ginseng and ranges of its extracts functionality 21 2 2011
287 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
288 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
289 Давыденко В. А., Гралевская И. В., Шарапова Л. Н. Processed cheese products with vegetable raw materials 21 2 2011
290 Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И. The technology factor influence on the combined cheese product quality 21 2 2011
291 Харпак Д. В., Колесникова Н. В., Забалуева Ю. Ю. Influence of the kind of sausage casings on the quality of meat products during storage 20 1 2011
292 Шмалько Н. А., Чалова И. А., Моисеенко Н. А., Ромашко Н. Л. Microstructure features and chemical composition of amaranth grain processing food products 20 1 2011
293 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
294 Гощанская М. Н., Фетисов Е. А., Червецов В. В., Галстян А. Г. Scientific bases development of conservation of milk-based products with intermediate humidity 20 1 2011
295 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
296 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
297 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
298 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
299 Сметанина Т. Л., Лобачева Е. М., Сметанин В. С. Development of technology for paste-like emulsion products of animal and plant origin 18 3 2010
300 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
301 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
302 Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. Theoretical background of biorhythms control using functional foods 18 3 2010
303 Гощанская М. Н., Петров А. Н., Радаева И. А., Туровская С. ., Галстян А. Г. Water activity in fructose solutions 18 3 2010
304 Дедков К. А. Analysis of milch-cow productivity 17 2 2010
305 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
306 Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. Development of meat products technology functionally intended for prevention of selen defficiency 17 2 2010
307 Попов А. М., Макковеев М. ., Асташенко Е. Б., Чупин А. В. Identification of granulation process of instantized polydispersed products in plate granulators with activator 17 2 2010
308 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
309 Ермолаев В. ., Шушпанников А. . Investigation of water activity index of dry dairy products 17 2 2010
310 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
311 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
312 Мудрикова О. В., Митрохин П. В. The investigation of detergents influence on milk proteins 16 1 2010
313 Ердакова В. П., Позняковский В. . The results of complex cosmeceutics and nutraceutics usage in acne prevention 16 1 2010
314 Рензяева Т. Functional properties of protein products from the oil cake of rape and false flax 15 4 2009
315 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
316 Попов А. М., Берязева Л. Н., Майтаков А. Л. Optimization of the process of granule formation in the dish granulator 15 4 2009
317 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
318 Вершинина О. Л., Михайлов В. ., Лобанова А. В. Use of peanut weight by manufacture of bakery products of the raised food value 14 3 2009
319 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
320 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
321 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
322 Круглик В. И. Studying of laws sorbtion phenylalanin from hydrolisat dairy fibers an industrial chromatography 13 2 2009
323 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
324 Стабровская О. И., Романов А. С., Короткова О. Г. The multicomponent mixes for production of bread 13 2 2009
325 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
326 Давыденко Н. И., Коньшина О. А., Горников Н. В. Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine 13 2 2009
327 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
328 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
329 Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. Use of shrot from seeds of a pumpkin in bread baking 12 1 2009
330 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
331 Гиро Т., Чиркова О. Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний 12 1 2009
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