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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 153 articles
Search string: Pine nut processing
№ Authors Title Volume Issue Year
1 Просеков А. Ю., Веснина А. Д., Любимова Н. А., Чекушкина Д. Ю., Михайлова Е. С. Consumer Genomics in Personalized Nutrition 55 2 2025
2 Паймулина А. В. , Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Семенов П. В. Effect of Raphanus sativus L. var. sativus on Bakery Quality 55 1 2025
3 Яргатти Р. , Мулей А. Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation 54 4 2024
4 Хан М. , Рана С. , Рана Д. , Джони Э. , Арифин Ш. , Джубайер Ф. , Алим А. Effects of Coconut Flour and Milk Powder Supplementation on the Physicochemical Properties of Peanut Butter 54 4 2024
5 Лобанов В. Г., Росляков Ю. Ф., Маслинская М. Е., Почицкая И. М., Комарова Н. В. Biochemical, Mineral, and Vitamin Composition of Belarusian Linseed Cultivars 54 3 2024
6 Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В. New Technology of Bakery Products of Whole-Ground Spelt Flour 54 3 2024
7 Бурак Л. Ч. , Завалей А. П. Combined Ultrasound and Microwave Food Processing: Efficiency Review 54 2 2024
8 Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) 54 2 2024
9 Колпакова Д. Е., Серазетдинова Ю. Р. , Фотина Н. В., Заушинцена А. В., Асякина Л. К., Лосева А. И. Microbial Biofortification of Grain Crops: Current State and Prospects 54 2 2024
10 Irokanulo Emenike O., Yadung Queen-Esther M., Orotayo Dolapo E., Nwonuma Charles O., Alonge Oreoluwa S. In Vitro Probiotic Evaluation of Yeasts from Coconut and Raffia Juices 53 4 2023
11 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Functional Biscuits with Soy Protein 53 3 2023
12 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
13 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
14 Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment 53 3 2023
15 Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value 53 2 2023
16 Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids 53 1 2023
17 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
18 Мазалевский В. Б. , Голуб О. В., Чекрыга Г. П., Бородай Е. В. , Мотовилов О. К. Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels 52 4 2022
19 Урубков С. А., Королёв А. А. , Смирнов С. О. Cereals and Cereal Products for Dietary Preventive Nutrition 52 3 2022
20 Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile 52 3 2022
21 Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д. Micellar Casein Production and Application in Dairy Protein Industry 52 3 2022
22 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
23 Андреев Т. А., Цыганков В. Ю. Effect of Technological Processing of Plant Raw Materials on the Reduction of Pesticide Residues in Finished Products 52 2 2022
24 Кусова И. У., Ильдирова С. К., Федотова Н. А., Быстров Д. И. Pâté with Inulin Supplement 52 2 2022
25 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
26 Вебер А. Л., Леонова С. А., Кондратьева О. В. Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas 52 1 2022
27 Шемчук М. А., Шадрин В. Г., Комарчева О. С., Коновалова О. В. Digital Marketing Communications in the Sports Nutrition Market 52 1 2022
28 Титоренко Е. Ю., Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е., Брескин Л. И., Сурков И. В., Астахова Н. В. Developing New Software for Functional Food Production 51 4 2021
29 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
30 Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. Fermented Milk Beverages Fortified with Soy Protein 51 4 2021
31 Зяйнитдинов Д. Р., Евтеев А. В., Банникова А. В. Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets 51 3 2021
32 Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. Forming Soy Malt Quality with Organic Growth Promoters 51 2 2021
33 Петрухина Д. И., Полякова И. В., Горбатов С. А. Biocide Effect of Non-Thermal Atmospheric Pressure Plasma 51 1 2021
34 Праскова Ю. А., Киселева Т. Ф., Резниченко И. Ю., Фролова Н. А., Шкрабтак Н. В., Лоуренс Ю. Biologically Active Substances of Vitis amurensis Rupr.: Preventing Premature Aging 51 1 2021
35 Кожемяко А. В., Сергеева И. Ю., Долголюк И. В. Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot 51 1 2021
36 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
37 Бахчевников О. Н., Брагинец С. В. Extrusion of Plant Raw Materials in Food Production: A Review 50 4 2020
38 Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В. Streptomyces and Bacillus Keratinases: Properties and Uses 50 4 2020
39 Платонова Н. Б., Белоус О. Г. Biochemical Composition of Tea and its Changes under Different Factors 50 3 2020
40 Бочкарева З. А., Волшенкова Е. С. ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE 50 2 2020
41 Горбатовский А. А., Ракитянская И. Л., Каледина М. В. FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 50 2 2020
42 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
43 Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В. RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT 50 2 2020
44 Мистенева С. Ю., Савенкова Т. В., Демченко Е. А., Щербакова Н. А., Герасимов Т. В. RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD 50 2 2020
45 Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. Food Fortification as a Preventive Factor of Micronutrient Deficiency 50 1 2020
46 Бобренева И. В., Баюми А. А., Токарев А. В. Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components 50 1 2020
47 Рубан Н. Ю., Резниченко И. Ю. Preferences of People of Advanced and Gerontic Age in Diet Formation 50 1 2020
48 Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION 49 4 2019
49 Ворошилин Р. А., Рассолов С. Н., Ульрих Е. В., Курбанова М. Г. EFFECT OF WILD CHAMOMILE EXTRACTS ON THE COMPLEX OF ECONOMIC BENEFITS OF RABBIT MEAT 49 4 2019
50 Петрова С. Н., Ещенко А. Р., Минеева Е. М. FAT CONTENT IN PRESCHOOLERS’ DIET 49 4 2019
51 Невская Е. В., Тюрина И. А., Тюрина О. Е., Шулбаева М. Т., Потапова М. Н., Головачева Я. С. HEALTHY BAKERY COMPOSITE MIXES 49 4 2019
52 Марьин В. А., Верещагин А. Л., Иванов А. А. POLYURETHANE DECKS IN CENTRIFUGAL OAT DEHULLING 49 4 2019
53 Дриль А. А. PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS 49 4 2019
54 Сергеева И. Ю., Райник В. С., Марков А. С., Вечтомова Е. А. Beverage Composition for Preventive Nutrition: Theoretical Approach 49 3 2019
55 Смирнов С. О., Фазуллина О. Ф. Non-Traditional Raw Materials in Pasta Production of High Nutrition Value 49 3 2019
56 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
57 Табаторович А. Н., Резниченко И. Ю. Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid 49 2 2019
58 Каширских Е. В., Бабич О. О., Кригер О. В. Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties 49 2 2019
59 Абдурахманов Э. Ф. Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes 49 2 2019
60 Бобренева И. В., Баюми А. А. Tiger Nut in Meat Products 49 2 2019
61 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
62 Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. Syrups in Sugar Confectionery Products of High Nutritional Value 49 1 2019
63 Романчиков С. А. Ultrasound and Infrared Radiation in Pasta Production 48 3 2018
64 Егорова Е. Ю., Резниченко И. Ю. Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes 48 2 2018
65 Евелева В. В., Черпалова Т. М., Шиповская Е. А. Effectiveness of lactate-containing processing aids application in vegetable treatment 48 2 2018
66 Гаврилова Н. Б., Чернопольская Н. Л., Банникова А. В., Евдокимов И. А., Шрамко М. И. Investigation of the immobilization of probiotics as a method for their protection and delivery to the human gastrointestinal tract 48 2 2018
67 Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л. Breadsticks with enhanced nutritional value for salt-free nutrition 48 1 2018
68 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
69 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
70 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
71 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
72 Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE 45 2 2017
73 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
74 Шеметова Е. В., Бойцова Т. М. SCHOOLCHILDREN NUTRITION OF PRIMORSKY KRAI: CURRENT SITUATION, QUALITY, MONITORING 45 2 2017
75 Трихина В. В., Австриевских А. Н. SPECIALIZED PRODUCT FOR WATER-SALT BALANCE IMPROVEMENT IN THE BODY OF WORKERS OF HOT WORK SHOPS OF METALLURGICAL ENTERPRISES 45 2 2017
76 Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С. FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS 44 1 2017
77 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
78 Голуб О. В., Степанова Е. Н., Тяпкина Е. В. NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES 44 1 2017
79 Позднякова О. Г., Курбанова М. Г. THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN 44 1 2017
80 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
81 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
82 Субботина М. А., Лобова Т. В., Долголюк И. В. STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE 42 3 2016
83 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 42 3 2016
84 Бабий Н. В., Помозова В. А., Пеков Д. Б. DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE 41 2 2016
85 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
86 Куракин М. С. INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION 40 1 2016
87 Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В. RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP 40 1 2016
88 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
89 Наумова Н. Л. PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES 39 4 2015
90 Киселева Т. Ф., Ушакова А. С., Газиева А. Ф. COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS 38 3 2015
91 Крумликов В. Ю., Изгарышева Н. В., Pozo-Dengra J., Кригер О. В. DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION 37 2 2015
92 Че С. Н., Бакайтис В. И., Цапалова И. Э. I INFLUENCE OF HEAT TREATMENT ON MACROMYCETE PHYSICAL CHARACTERISTICS AND THE CONTENT OF HEAVY METALS IN THEM 37 2 2015
93 Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS 37 2 2015
94 Трихина В. В., Лазаревич Е. Л., Колтун В. З. CLINICAL TESTS OF PROPHYLACTIC DRINK EFFICIENCY FOR WORKERS OF INDUSTRIAL ENTERPRISES 36 1 2015
95 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
96 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
97 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
98 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
99 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
100 Мерзлякова Е. В., Зотов В. П., Жидкова Е. А., Иванец Г. Е. CURRENT STATUS OF THE PLANNING SYSTEM AND THE NEED FOR ITS IMPROVEMENT IN CASE OF JSC «MEJDURECHENSKII BAKERY» 35 4 2014
101 Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS 35 4 2014
102 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
103 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
104 Муратова Е. И., Смолихина П. М. JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES 34 3 2014
105 Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE 33 2 2014
106 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
107 Галиева А. И., Резниченко И. Ю., Иванец Г. Е. SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE 33 2 2014
108 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
109 Драгунова М. М., Брехова В. П. METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST 32 1 2014
110 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
111 Евтухова О. М., Сафронова Т. Н. TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN 31 4 2013
112 Захарова Л. М., Пушмина И. Н., Дятлов А. В. CHEMICAL COMPOSITION AND CONTENT OF EXTRACTIVES AND POLYSACCHARIDES IN TUBERS AND LEAVES OF STACHYS 30 3 2013
113 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
114 Осипова М. О., Мышалова О. М. STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT 30 3 2013
115 Горбунова Е. В. TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY 30 3 2013
116 Давыденко Н. И., Голуб О. В., Бурштыкова Т. Ю., Сафьянов Д. А. DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE 29 2 2013
117 Хвыля С. И., Габараев А. А., Пчелкина В. А. STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS 29 2 2013
118 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
119 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
120 Вагайцева Е. А., Строкольская Т. А. THE INFLUENCE OF NUTRITION ON THE HEALTH OF SCHOOLCHILDREN AND STUDENTS OF THE KEMEROVO REGION 28 1 2013
121 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
122 Уточкина Е. А., Решетник Е. И. EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS 27 4 2012
123 Бакайтис В. И., Че С. Н. EFFECT OF SOAKING ON HEAVY METALS CONTENT IN MUSHROOMS 27 4 2012
124 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
125 Нициевская К. Н. DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT 25 2 2012
126 Скрипко О. В., Кадникова И. А., Седых В. В. GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT FOR FOOD CONCENTRATES 24 1 2012
127 Бибик И. В., Глинёва Ю. А. PROSPECTS OF USING PINE NEEDLES EXTRACT IN THE PRODUCTION OF FUNCTIONAL DRINKS 24 1 2012
128 Новоселов С. В., Маюрникова Л. А., Васильев К. И. THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE 24 1 2012
129 Эль Могази А. Х. NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION 23 4 2011
130 Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS 23 4 2011
131 Павлов И. Н., Гора О. Н. THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS 23 4 2011
132 Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS 22 3 2011
133 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
134 Храмцов А. Г., Дудникова О. А., Лодыгин А. Д. Studying of lipid-protein concentrate nutritive, biological value and keeping ability 21 2 2011
135 Киселева Т. Ф., Григорьева М. С., Золин А. Г. Dietary jams with low glycemic index 20 1 2011
136 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
137 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
138 Киселев В. М., Григорьева Р. З., Зоркина Н. Н. Formula and technology of semi-finished biscuit of high nutritional quality 19 4 2010
139 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
140 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
141 Терещук Л. В., Долголюк И. В. Investigation of coconut paste composition and properties and its usage in spreads production 17 2 2010
142 Стабровская О. И., Морозова Е. В., Короткова О. Г., Романов А. С. Research of influence of millet flakes on quality of bread from multicomponent mixes 17 2 2010
143 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
144 Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А. The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency 16 1 2010
145 Маюрникова Л. ., Ковалева А. В., Куракин М. С., Воздвиженская К. С. Assessement of the organization the schoolchildren's feeding in the Prokopievsk region 14 3 2009
146 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
147 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
148 Равнюшкин С. А., Курбанова М. Г. Аnalysis of structure and properties of a dairy-albuminous concentrate in connection with its use in technology of food capsules 14 3 2009
149 Субботина М. А., Колесникова Т. Г. Cheese-plant products gerodieticheskogo appointments 13 2 2009
150 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
151 Гаврилов Б. Г., Гаврилов Г. Б. Laws membran concentration whey fibers 13 2 2009
152 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
153 Гаврилов Г. Б., Гаврилов Б. Г. Laws membran concentration whey fibers 12 1 2009
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