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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 251 articles
Search string: Qualitative and quantitative composition of anthocyanins
№ Authors Title Volume Issue Year
1 Шелехова Н. В., Абрамова И. М., Шелехова Т. М., Скворцова Л. И., Полтавская Н. В. Effect of Oak Wood Aging on Chemical Composition of Wheat Distillate 55 1 2025
2 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
3 Кротова М. Г. , Гришаева И. Н. Collagen Hydrolysed from Maral Raw Material: Production Technology and Biochemical Composition 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 Блиадзе В. Г. , Ярышев В. Ю. , Ярышев В. Ю. , Николаев А. Л. Ultrasound Acceleration of Milk Fat Separation 54 4 2024
6 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
7 Ожерельева З. Е., Никитин А. Л., Прудников П. С., Ветрова О. А. Beliy Zhemchug Activated Complex: Effect on Quality and Yield of Commercial Apples after Long-Term Storage 54 2 2024
8 Воронов Е. В. Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste 54 2 2024
9 Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) 54 2 2024
10 Макаров С. С., Макаров С. С., Упадышев М. Т., Сунгурова Н. Р. , Тюкавина О. Н., Куликова Е. И., Кузнецова И. Б. Clonal Micropropagation of Wild Berry Plants of the Genus Rubus 54 1 2024
11 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
12 Гусейнова Б. М., Мусаева Р. Т. Low-Temperature Preservation of Cherries 54 1 2024
13 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
14 Лутков И. П., Макаров А. С., Шмигельская Н. А. Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties 54 1 2024
15 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
16 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
17 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
18 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
19 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
20 Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production 53 3 2023
21 Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н. Value-Added Zobo Drink with Date Juice 53 3 2023
22 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
23 Шемчук М. А., Комарчева О. С., Шадрин В. Г. Marketing Communication Barriers and How to Overcome Them 53 2 2023
24 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
25 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
26 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
27 Демченко Е. А. Confectionery Standards in the Eurasian Economic Union 52 4 2022
28 Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. Effect of Yeast Biosorbents on Wine Quality 52 4 2022
29 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
30 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
31 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
32 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
33 Чудецкий А. И., Родин С. А., Зарубина Л. В. , Кузнецова И. Б., Тяк Г. В. Clonal Micropropagation and Peculiarities of Adaptation to ex vitro Conditions of Forest Berry Plants of the Genus Vaccinium 52 3 2022
34 Шорсткий И. А. Cold Plasma Pretreatment in Plant Material Drying 52 3 2022
35 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
36 Черемных Д. А., Губаненко Г. А., Речкина Е. А., Маюрникова Л. А., Теплюк Н. Ю. Biological Protein Value of Pteridium aquilinum (L.) Kuhn 52 2 2022
37 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
38 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
39 Бурак Л. Ч. , Завалей А. П. Elderberry (Sambucus nigra L.) Beer with Antioxidant Properties 52 1 2022
40 Зенькова М. Л., Мельникова Л. А. Microbiological Assessment of Wheat and Buckwheat Sprouting Process 51 4 2021
41 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
42 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
43 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
44 Дубинина Е. В., Крикунова Л. Н., Песчанская В. А., Тришканева М. В. Scientific Aspects of Identification Criteria for Fruit Distillates 51 3 2021
45 Баженова Б. А., Бурханова А. Г., Забалуева Ю. Ю., Добрецкий Р. А. Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion 51 2 2021
46 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
47 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
48 Бородулин Д. М., Сухоруков Д. В., Мусина О. Н., Шулбаева М. Т., Зорина Т. В., Киселев Д. И., Миллер Е. С. Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers 51 1 2021
49 Харитонов В. Д., Асафов В. А., Искакова Е. Л., Танькова Н. Л., Головач Т. Н., Курченко В. П. Quality Control of Colostrum and Protein Calf Milk Replacers 51 1 2021
50 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
51 Голуб О. В., Чекрыга Г. П., Мотовилов О. К. Effect of Pollen Grains on the color of Honey from Melilotus officinalis (L.) Pall. 50 4 2020
52 Соснин М. Д., Шорсткий И. А. Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission 50 4 2020
53 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
54 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
55 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
56 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
57 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
58 Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 50 2 2020
59 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
60 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
61 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
62 Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. The Effect of Acid Composition on the Fermentation Process of Pork Fat 50 1 2020
63 Макаров А. В., Максименко Ю. А., Дяченко Э. П. CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH 49 4 2019
64 Петрова С. Н., Ещенко А. Р., Минеева Е. М. FAT CONTENT IN PRESCHOOLERS’ DIET 49 4 2019
65 Зенькова М. Л. MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS 49 4 2019
66 Стаценко Е. С. Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials 49 3 2019
67 Табаторович А. Н., Резниченко И. Ю. Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid 49 2 2019
68 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
69 Бобренева И. В., Баюми А. А. Tiger Nut in Meat Products 49 2 2019
70 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
71 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
72 Мухиддинов А. Р., Попов А. М., Бобоходжаев Р. И., Шарипов И. О. The Pamir Yaks of North Tajikistan: Specifics of Hide Formation 48 4 2018
73 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
74 Выборнова Т. В., Шарова Н. Ю., Принцева А. А. Low–Temperature Storage and the Viability Preservation of Streptomyces 48 3 2018
75 Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. Yak Meat as a Lucrative Raw Material for Meat Products 48 3 2018
76 Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. Milk ice cream composition and structure improvement 48 2 2018
77 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
78 Кукин М. Ю. The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage 48 2 2018
79 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
80 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
81 Сачивко Т. В., Коваленко Н. А., Супиченко Г. Н., Босак В. Н. Enantiomeric composition of essential oils Ocimum L. components 48 1 2018
82 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
83 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
84 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
85 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
86 Просеков А. Ю. FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES 47 4 2017
87 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
88 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
89 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
90 Евелева В. В., Черпалова Т. М. TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS 46 3 2017
91 Малютина К. В., Гуринович Г. В. THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING 46 3 2017
92 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
93 Кокряцкая Н. С., Крапива T. В. COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY 44 1 2017
94 Сурай Н. М., Высоцкая О. А. CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET 44 1 2017
95 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
96 Глебова С. Ю., Голуб О. В. QUALITY EVALUATION OF FRESH RUTABAGA 44 1 2017
97 Позднякова О. Г., Курбанова М. Г. THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN 44 1 2017
98 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
99 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
100 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
101 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
102 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
103 Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES 41 2 2016
104 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
105 Розалёнок Т. А. STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS 41 2 2016
106 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
107 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
108 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
109 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
110 Гуринович Г. В., Малютина К. В., Субботина М. А. STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE 39 4 2015
111 Дмитриева Н. В., Габинская О. С. THE WAYS AND INSTRUMENTS FOR IMAGE FORMATION OF VODKA BRAND IN THE HORECA CHAIN 39 4 2015
112 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
113 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
114 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
115 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
116 Доценко С. М., Бибик И. В., Купчак Д. В., Обухов Е. Б., Грызлов В. М., Агафонов И. В. TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS 38 3 2015
117 Бабий Н. В., Степакова Н. Н., Соловьева Е. Н. THE RELEVANCE OF THE PHYTO-BEVERAGES PRODUCTION FOR THE PREVENTION OF CARDIOVASCULAR DISEASES 38 3 2015
118 Ивашина О. А., Терещук Л. В., Старовойтова К. В., Тарлюн М. А. TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS 38 3 2015
119 Лупинская С. М., Кузнецова Л. А. DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 37 2 2015
120 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
121 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
122 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
123 Пономарева Е. И., Алехина Н. Н., Бакаева И. А., Юнаковская Ю. В., Левшина Е. А. COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS 36 1 2015
124 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
125 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
126 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
127 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
128 Шестернин В. И., Севодина Г. И., Апарнева М. А., Севодин В. П. Effect of temperature on color red wine drinks in contact with air 35 4 2014
129 Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS 35 4 2014
130 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
131 Марьин В. А., Харитонов Д. В. LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 35 4 2014
132 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
133 Остроумов Л. А., Кригер О. В., Карчин К. В., Щетинин М. П. RESEARCH OF CHEMICAL COMPOSITION OF MOUNTAIN ASH ( SORBUS AUCUPARIA), GROWS IN THE KEMEROVO REGION 35 4 2014
134 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
135 Севодин В. П., Шестернин В. И., Кузовников Ю. М., Хмелев В. Н. The composition and structure of anthocyanins in wines produced from early varieties of grapes grown in the Altai Territory 35 4 2014
136 Гомбоева В. В., Плотников Д. А. COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT 34 3 2014
137 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
138 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
139 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
140 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
141 Казаков И. О., Киселева Т. Ф., Цветков Е. В. STADY OF CONSUMER PREFERENCES IN THE BEER MARKET OF KEMEROVO 34 3 2014
142 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
143 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
144 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
145 Прибытова О. С., Прибытов И. В., Першина Е. И. PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE 33 2 2014
146 Розалёнок Т. А., Сидорин Ю. Ю. RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING 33 2 2014
147 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
148 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
149 Гринькова Г. В., Марцеха Е. В., Шелепов В. Г. DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS 32 1 2014
150 Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. PROCESSING LINE UPGRADING OF FRUIT EXTRACTS 32 1 2014
151 Казаков И. О., Киселева Т. Ф., Унщикова Т. А., Цветков Е. В. SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE 32 1 2014
152 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
153 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
154 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
155 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
156 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
157 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
158 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
159 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
160 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
161 Жидкова Е. А., Перемитина Н. Ю. RELATIVE FINANCIAL STABILITY AS THE INDEX OF FINANCIAL POSITION OF ENTERPRISE 31 4 2013
162 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
163 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
164 Печенина А. А., Севодин В. П. ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI 30 3 2013
165 Марьин В. А., Верещагин А. Л., Фомина И. Г. CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES» 30 3 2013
166 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
167 Потапов А. Н., Просин М. В., Магилина А. М., Понамарева М. В. DEVELOPMENT OF EXTRACTORS FOR SYSTEM OF SOLID -– LIQUID 30 3 2013
168 Дроздецкая И. С., Березовикова И. П. SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY 30 3 2013
169 Бабий Н. В., Соловьева Е. Н., Помозова В. А., Киселева Т. Ф. TONICS WITH FUNCTIONAL PROPERTIES 30 3 2013
170 Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А. USING LIVER PACIFIC SALMON CANNING TECHNOLOGY 30 3 2013
171 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
172 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
173 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
174 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
175 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
176 Кхань Н. Т. NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA” 28 1 2013
177 Дубинина Н. В., Гриценко В. В., Симсиве Ж. В. OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS 28 1 2013
178 Сорокопуд А. Ф., Астафьева А. Н. SOLVENT SATURATION OF THE PROCESSING OF FROZEN COWBERRIES IN THE VIBROEXTRACTOR 28 1 2013
179 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
180 Панчишина Е. М., Кращенко В. В. THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS 28 1 2013
181 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
182 Головин М. А., Ганина В. И. A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS 27 4 2012
183 Киселев К. В., Коркачева О. В., Позняковский В. М. ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA 27 4 2012
184 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
185 Улитин Е. В., Тихонов С. Л. DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS 27 4 2012
186 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
187 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 27 4 2012
188 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
189 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
190 Котова Т. В., Черемичкина А. С. ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS 25 2 2012
191 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
192 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
193 Хамаганова И. В., Дарбакова Н. В., Замбалова Н. А. INFLUENCE OF CULTURE LIQUID OF PROPIONIC-ACID BACTERIA UPON BOILED SAUSAGE AMINO-ACID COMPOSITION 25 2 2012
194 Кригер О. В., Изгарышев А. В., Лапин А. П. INFLUENCE OF THE WAY OF PRELIMINARY PROCESSING ON THE YIELD AND FRACTIONAL COMPOSITION OF BLOOD PLASMA PROTEINS 25 2 2012
195 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
196 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
197 Туменова Г. Т., Рахимова С. М., Ануарбекова А. С. COMPARATIVE ANALYSIS OF A NEW MEAT PRODUCT COMPONENT: POULTRY SKIN 24 1 2012
198 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
199 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
200 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
201 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
202 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
203 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
204 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
205 Шмалько Н. А. COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR 23 4 2011
206 Червецов В. В., Кирсанов В. В., Гощанская М. Н., Галстян А. Г., Илларионова Е. Е. INVESTIGATION ON the continuous process of lactose crystallization in condensed milk-containing sweetened canned foods 23 4 2011
207 Као Т. Х., Разумовская Р. Г. STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN 23 4 2011
208 Тринько Л. В., Шульгина Л. В. USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD 23 4 2011
209 Архипов А. Н., Трифонов И. Ю., Лосева А. И. DEVELOPMENT OF PASTE-LIKE DAIRY PRODUCTS TECHNOLOGY 22 3 2011
210 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
211 Шмалько Н. А. Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours 21 2 2011
212 Хабаров С. Н. Innovative development of horticulture in Siberia in the period of functional foods production 21 2 2011
213 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
214 Давыденко В. А., Гралевская И. В., Шарапова Л. Н. Processed cheese products with vegetable raw materials 21 2 2011
215 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
216 Храмцов А. Г., Дудникова О. А., Лодыгин А. Д. Studying of lipid-protein concentrate nutritive, biological value and keeping ability 21 2 2011
217 Симоненкова А. П., Иванова Т. Н. Substantiation of basic technological parameters of whipped frozen dessert manufacture 21 2 2011
218 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
219 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
220 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
221 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
222 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
223 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
224 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
225 Мелихова Т. А., Данилов М. Б., Колесникова Н. В. Development of a Cooked and Smoked Meat Product from Mutton 19 4 2010
226 Терещук Л. В., Савельев И. Д., Старовойтова К. В. Emulsifying Systems in the Technology of Milk Fat Emulsion Products 19 4 2010
227 Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. Improvement of Grain Bread Production Technology 19 4 2010
228 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
229 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
230 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
231 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
232 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
233 Терещук Л. В., Долголюк И. В. Investigation of coconut paste composition and properties and its usage in spreads production 17 2 2010
234 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
235 Шушпанников А. ., Федосенков Б. А. The batch dosing process modeling 17 2 2010
236 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
237 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
238 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
239 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
240 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
241 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
242 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
243 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
244 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
245 Руднев С. Д., Крохалёв А. А., Ратников С. А. Quality estimation criteria in forming the of dispersed systems with a hard phase in disintegration process 13 2 2009
246 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
247 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
248 Бакайтис В. И., Басалаева С. The content of macro- and micro- elements in wild mushrooms Novosibirskaya Oblast 13 2 2009
249 Касенов А. Л. To a question of research of processes of crushing and pressing meat and bone cracklings 13 2 2009
250 Терещук Л. В., Шишкина Т. Л. Fatty bases designing for cream-and - vegetative spred of universal purpose 12 1 2009
251 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
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