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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 328 articles
Search string: Shredded meat and bone raw material
№ Authors Title Volume Issue Year
1 Величкович Н. С., Степанова А. А. , Козлова О. В., Люц В. А., Ларичев Т. А. Extraction of Bioactive Substances from Medicinal Plants with Whey: Selecting Optimal Parameters 54 3 2024
2 Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В. New Technology of Bakery Products of Whole-Ground Spelt Flour 54 3 2024
3 Воронов Е. В. Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste 54 2 2024
4 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
5 Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) 54 2 2024
6 Кокшаров А. А., Маюрникова Л. А., Пластун А. Д., Давыденко Н. И., Крапива T. В. Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation 54 2 2024
7 Мунассар Е. Х. А., Шорсткий И. А. Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel 54 1 2024
8 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
9 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
10 Лутков И. П., Макаров А. С., Шмигельская Н. А. Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties 54 1 2024
11 Смагина М. Н., Смагин Д. А. Temperature Changes in Meat Products Fried in Steam-Convection Oven 54 1 2024
12 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
13 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
14 Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals 53 4 2023
15 Гуринович Г. В., Патракова И. С., Хренов В. А. , Патшина М. В., Шевченко А. И. Effect of Dry Aging on Beef Muscle Proteins 53 3 2023
16 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
17 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
18 Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production 53 3 2023
19 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
20 Гиро Т. М., Куликовский А. В., Гиро А. В. Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein 53 2 2023
21 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
22 Куликова Н. Е., Чернобровина А. Г., Роева Н. Н., Попова О. Ю. Evaporation as a Method for Obtaining Plant Concentrates 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 Вечтомова Е. А., Куприна И. К., Орлова М. М. , Ларичев Т. А. Prospects for Derivatives of Game Animals 53 2 2023
25 Кочкарев П. В., Кошурникова М. А., Сергеев А. А., Ширяев В. В. Trace Elements in the Meat and Internal Organs of the Mountain Hare (Lepus timidus L., 1758) in the North of the Krasnoyarsk Region 53 2 2023
26 Погорелова Н. А., Гаврилова Н. Б. Conversion of Wheat Bran into Target Biosynthetic Products 53 1 2023
27 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
28 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
29 Демченко Е. А. Confectionery Standards in the Eurasian Economic Union 52 4 2022
30 Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. Effect of Yeast Biosorbents on Wine Quality 52 4 2022
31 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
32 Вечтомова Е. А., Козлова О. В., Орлова М. М. Evaluation of Methods for Obtaining Rendered Animal Fats 52 4 2022
33 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
34 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
35 Сачивко Т. В., Феськова Е. В., Коваленко Н. А., Босак В. Н., Супиченко Г. Н. Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds 52 4 2022
36 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
37 Шорсткий И. А. Cold Plasma Pretreatment in Plant Material Drying 52 3 2022
38 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
39 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
40 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
41 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
42 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
43 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
44 Мустафина А. С., Резниченко И. Ю., Бакин И. А., Шилов С. В. Rating System for Quality Control of Functional Instant Drinks 52 1 2022
45 Дубцова Г. Н., Ломакин А. А., Кусова И. У., Буланникова Е. И., Быстров Д. И. Biologically Active Substances from Powdered Barberry and Viburnum 51 4 2021
46 Зенькова М. Л., Мельникова Л. А. Microbiological Assessment of Wheat and Buckwheat Sprouting Process 51 4 2021
47 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
48 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
49 Агеева Н. М., Ширшова А. А., Тихонова А. Н. Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine 51 3 2021
50 Зяйнитдинов Д. Р., Евтеев А. В., Банникова А. В. Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets 51 3 2021
51 Дубинина Е. В., Крикунова Л. Н., Песчанская В. А., Тришканева М. В. Scientific Aspects of Identification Criteria for Fruit Distillates 51 3 2021
52 Моисеева Н. С., Чекрыга Г. П., Мотовилов О. К., Голуб О. В. Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat 51 2 2021
53 Патшина М. В., Ворошилин Р. А., Осинцев А. М. Global Biomaterials Market: Potential Opportunities for Raw Materials of Animal Origin 51 2 2021
54 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
55 Короткий И. А., Короткая Е. В., Расщепкин А. Н., Сахабутдинова Г. Ф. Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials 51 1 2021
56 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
57 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
58 Бахчевников О. Н., Брагинец С. В. Extrusion of Plant Raw Materials in Food Production: A Review 50 4 2020
59 Соснин М. Д., Шорсткий И. А. Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission 50 4 2020
60 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
61 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
62 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
63 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
64 Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 50 2 2020
65 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
66 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
67 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
68 Шорсткий И. А. Effect of High Voltage Electrical Pulses on the Oil Yield of Sunflower Meal 50 1 2020
69 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
70 Танашкина Т. В., Перегоедова А. А., Семенюта А. А., Боярова М. Д. Gluten-free Buckwheat Kvass with Aromatic Raw Materials 50 1 2020
71 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
72 Верболоз Е. И., Иванова М. А., Демченко В. А., Фартуков С., Евона Н. К. Ultrasound Drying of Rose Hips: a Process Study 50 1 2020
73 Макаров А. В., Максименко Ю. А., Дяченко Э. П. CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH 49 4 2019
74 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
75 Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В. EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS 49 4 2019
76 Костина Н. Г., Подлегаева Т. В., Сергеева И. Ю. EXTRACTION OF PLANT PIGMENTS FROM LOCAL RAW MATERIALS 49 4 2019
77 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
78 Смирнов С. О., Фазуллина О. Ф. Non-Traditional Raw Materials in Pasta Production of High Nutrition Value 49 3 2019
79 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
80 Пономарёва О. И., Борисова Е. В., Прохорчик И. П. Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales 49 2 2019
81 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
82 Смирнова И. А., Какимов А. К., Жарыкбасов Е. С. Milk Processing Technology Using Zeolite 49 2 2019
83 Бобренева И. В., Баюми А. А. Tiger Nut in Meat Products 49 2 2019
84 Москвина Н. А., Голубцова Ю. В. Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control 49 1 2019
85 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
86 Почицкая И. М., Росляков Ю. Ф., Комарова Н. В., Рослик В. Л. Sensory Components of Fruits and Berries 49 1 2019
87 Неверов Е. Н., Лифенцева Л. В., Усов А. В. The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method 49 1 2019
88 Колодязная В. С., Шестопалова И. А., Кипрушкина Е. И., Рогозина Е. А., Головинская О. В. Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters 48 4 2018
89 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
90 Буянова И. В., Лупинская С. М., Лобачева Е. М. Technological Aspects of Cold Storage of Protein Dairy Products 48 4 2018
91 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
92 Семенова А. А., Насонова В. В., Ревуцкая Н. М., Трифонов М. В. Achievement and Future Developments of Polymer Materials for Meat and Semi-Finished Products 48 3 2018
93 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
94 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
95 Выборнова Т. В., Шарова Н. Ю., Принцева А. А. Low–Temperature Storage and the Viability Preservation of Streptomyces 48 3 2018
96 Гуринович Г. В., Санников П. В., Патракова И. С. Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour 48 3 2018
97 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
98 Евелева В. В., Черпалова Т. М., Шиповская Е. А. Effectiveness of lactate-containing processing aids application in vegetable treatment 48 2 2018
99 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
100 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
101 Шорсткий И. А. Influence of pulse electric field on oil-bearing material rheology 48 1 2018
102 Какимов А. К., Какимова Ж. Х., Смирнова И. А., Жарыкбасов Е. С. Promising areas of zeolite application in milk purification from toxic elements 48 1 2018
103 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
104 Краснова Т. А. Water treatment in food industry 48 1 2018
105 Донец А. П., Покинтелица Н. И. ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT 47 4 2017
106 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
107 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
108 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
109 Просеков А. Ю. FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES 47 4 2017
110 Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н. THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS 47 4 2017
111 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
112 Лхагвадолгор Д., Хамаганова И. В. ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED 46 3 2017
113 Лупинская С. М., Ганцева А. Н. INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES 46 3 2017
114 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
115 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
116 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
117 Мышалова О. М. STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT 46 3 2017
118 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
119 Голубцова Ю. В. EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION 45 2 2017
120 Бакин И. А., Мустафина А. С., Вечтомова Е. А., Колбина А. Ю. THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS 45 2 2017
121 Кокряцкая Н. С., Крапива T. В. COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY 44 1 2017
122 Сурай Н. М., Высоцкая О. А. CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET 44 1 2017
123 Голубцова Ю. В. DESIGN OF SPECIFIC IDENTIFICATION METHODOF FRUIT RAW MATERIAL BASED ON MOLECULAR GENETIC ANALYSIS 44 1 2017
124 Позднякова О. Г., Курбанова М. Г. THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN 44 1 2017
125 Пчелкина В. А. APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS 43 4 2016
126 Кравченко С. Н. DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION 43 4 2016
127 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
128 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
129 Дышлюк Л. С., Каширских Е. В., Носкова С. Ю., Пискаева А. И., Изгарышев А. В., Гармашов С. Ю. WAYS OF PURIFICATION OF EXTRACTS OBTAINED FROM WILD PLANT RAW MATERIAL OF THE SIBERIAN FEDERAL DISTRICT 43 4 2016
130 Сергеева И. Ю. CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL 42 3 2016
131 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
132 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
133 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
134 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
135 Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В. DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE 41 2 2016
136 Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES 41 2 2016
137 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
138 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
139 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
140 Лях В. А., Федянина Л. Н., Смертина Е. С. DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES 40 1 2016
141 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
142 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
143 Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE 40 1 2016
144 Окусханова Э. К., Асенова Б. К., Ребезов М. Б., Омаргалиева Н. К., Есимбеков Ж. С. AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER 39 4 2015
145 Ковалева И. В., Сурай Н. М. MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET 39 4 2015
146 Дмитриева Н. В., Габинская О. С. THE WAYS AND INSTRUMENTS FOR IMAGE FORMATION OF VODKA BRAND IN THE HORECA CHAIN 39 4 2015
147 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
148 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
149 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
150 Инербаев Б. О., Инербаева А. Т. MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION 38 3 2015
151 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
152 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
153 Мякинникова Е. И., Касьянов Г. И. APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL 37 2 2015
154 Лупинская С. М., Кузнецова Л. А. DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 37 2 2015
155 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
156 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
157 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
158 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
159 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
160 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
161 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
162 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
163 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
164 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
165 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
166 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
167 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
168 Марьин В. А., Харитонов Д. В. LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 35 4 2014
169 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
170 Константиновская М. А., Красноштанова А. А. SELECTION OF CONDITIONS OF ENZYMATIC HYDROLYSIS OF WASTE FROM BONE MEAL PRODUCTION 35 4 2014
171 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
172 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
173 Гомбоева В. В., Плотников Д. А. COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT 34 3 2014
174 Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А. DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS 34 3 2014
175 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
176 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
177 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
178 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
179 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
180 Казаков И. О., Киселева Т. Ф., Цветков Е. В. STADY OF CONSUMER PREFERENCES IN THE BEER MARKET OF KEMEROVO 34 3 2014
181 Шульгина Л. В., Швидкая З. П., Солодова Е. А., Давлетшина Т. А., Долбнина Н., Загородная Г. И. THE USE OF FROZEN RAW MATERIALS FROM PACIFIC SALMON IN FISH CANNING 34 3 2014
182 Сергеева И. Ю., Унщикова Т. А., Рысина В. Ю. WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS 34 3 2014
183 Неверов Е. Н., Буянов О. Н., Гринюк А. Н. A PACKAGE USED WHEN COOLING MEAT-TYPE CHICKEN WITH CARBON DIOXIDE 33 2 2014
184 Москвина Н. А., Голубцова Ю. В., Кригер О. В. APPLICATION OF POLYMERASE CHAIN REACTION METHOD FOR SPECIFIC IDENTIFICATION OF FOODS OF PLANT RAW MATERIAL PROCESSING 33 2 2014
185 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
186 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
187 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
188 Шестернин В. И., Кузовников Ю. М., Хмелев В. Н., Севодин В. П. INFLUENCE OF ULTRASOUND ON CLARIFICATION OF WINES FROM EARLY RIPENING GRAPE VARIETIES GROWN IN THE ALTAI TERRITORY 33 2 2014
189 Касьянов Г. И., Мякинникова Е. И., Сязин И. Е., Карикурубу Ж. Ф. INSTALLATION FOR DRYING OF AGRICULTURAL RAW MATERIAL 33 2 2014
190 Прибытова О. С., Прибытов И. В., Першина Е. И. PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE 33 2 2014
191 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
192 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
193 Рябова А. Е., Галстян А. Г., Малова Т. И., Радаева И. А., Туровская С. Н. HETEROGENEOUS CRYSTALLIZATION OF LACTOSE IN TECHNOLOGY OF SWEETENED CONDENSED MILK 32 1 2014
194 Драгунова М. М., Брехова В. П. METHOD OF SECONDARY COLLAGEN - CONTAINING RAW MATERIAL PROCESSING USING CLAVISPORA LUSITANIAE Y3723 YEAST 32 1 2014
195 Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. PROCESSING LINE UPGRADING OF FRUIT EXTRACTS 32 1 2014
196 Казаков И. О., Киселева Т. Ф., Унщикова Т. А., Цветков Е. В. SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE 32 1 2014
197 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
198 Науменко Е. А., Анохина О. Н. STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE 32 1 2014
199 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
200 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
201 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
202 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
203 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
204 Овчаренко И. В., Севодина К. В. EFFECT OF TECHNOLOGICAL PROCESSING ON VITAMIN C CONTENT IN SEA BUCKTHORN WINE RAW MATERIAL 31 4 2013
205 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
206 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
207 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
208 Апарнева М. А., Севодин В. П. QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY 31 4 2013
209 Жидкова Е. А., Перемитина Н. Ю. RELATIVE FINANCIAL STABILITY AS THE INDEX OF FINANCIAL POSITION OF ENTERPRISE 31 4 2013
210 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
211 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
212 Потапов А. Н., Просин М. В., Магилина А. М., Понамарева М. В. DEVELOPMENT OF EXTRACTORS FOR SYSTEM OF SOLID -– LIQUID 30 3 2013
213 Лодыгин А. Д., Бугаева А. А., Щелканова И. А. DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE 30 3 2013
214 Иванов И. В., Гуринович Г. В. INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS 30 3 2013
215 Дроздецкая И. С., Березовикова И. П. SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY 30 3 2013
216 Осипова М. О., Мышалова О. М. STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT 30 3 2013
217 Бабий Н. В., Соловьева Е. Н., Помозова В. А., Киселева Т. Ф. TONICS WITH FUNCTIONAL PROPERTIES 30 3 2013
218 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
219 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
220 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
221 Черевко А. И., Скрыпник В. А. POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES 29 2 2013
222 Хвыля С. И., Габараев А. А., Пчелкина В. А. STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS 29 2 2013
223 Апарнева М. А., Севодин В. П. TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI 29 2 2013
224 Шестернин В. И., Севодин В. П. THE STUDY OF PHENOLIC COMPOSITION OF WINE MATERIAL FROM THE VARIETY OF «ZAGADKA SHAROVA» GRAPE 29 2 2013
225 Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING 28 1 2013
226 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
227 Симоненкова А. П. FOOD FORTIFIER FOR THE DAIRY INDUSTRY 28 1 2013
228 Дунченко Н. И., Табакаева О. В. MANAGEMENT POSSIBILITIES IS FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PRODUCTS OF TECHNOLOGICAL AND BIOTECHNOLOGICAL PROCESSING OF SEA RAW MATERIALS 28 1 2013
229 Кхань Н. Т. NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA” 28 1 2013
230 Дубинина Н. В., Гриценко В. В., Симсиве Ж. В. OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS 28 1 2013
231 Рензяев А. О., Рензяев О. П., Сорокопуд А. Ф. PNEUMATIC SEPARATOR TO SEPARATE GRAIN 28 1 2013
232 Храмешин А. В., Волхонов М. С., Васильев А. Н. PROJECT DEVELOPMENT FOR REALIZATION THE TECHNOLOGY OF POTATO HALF-FINISHED GOODS PRODUCTION 28 1 2013
233 Сорокопуд А. Ф., Астафьева А. Н. SOLVENT SATURATION OF THE PROCESSING OF FROZEN COWBERRIES IN THE VIBROEXTRACTOR 28 1 2013
234 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
235 Панчишина Е. М., Кращенко В. В. THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS 28 1 2013
236 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
237 Головин М. А., Ганина В. И. A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS 27 4 2012
238 Киселев К. В., Коркачева О. В., Позняковский В. М. ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA 27 4 2012
239 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
240 Улитин Е. В., Тихонов С. Л. DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS 27 4 2012
241 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
242 Бородулин Д. М. METHODS OF INTENSIFICATION OF DISPERSED MATERIAL MIXING IN THE CONTINUONS CENTRIFUGAL MIXER 27 4 2012
243 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 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 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
246 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
247 Котова Т. В., Черемичкина А. С. ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS 25 2 2012
248 Нициевская К. Н. DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT 25 2 2012
249 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
250 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
251 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
252 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
253 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
254 Иванец Г. Е., Светкина Е. А., Потапов А. Н. USING OF PLANT RAW MATERIAL FOR MANUFACTURE OF AERATED MILK-BASED PRODUCTS 25 2 2012
255 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
256 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
257 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
258 Бородулин Д. М., Шушпанников А. Б., Войтикова Л. А. RESEARCH OF FUNCTIONING OF THE CENTRIFUGAL MIXER OF CONTINUOUS ACTION BY THE METHOD OF MULTIPLE REGRESSION ANALYSIS 24 1 2012
259 Рудницкая Ю. И., Березовикова И. П. SAFETY OF USING FLAX MEAL IN COOKING TECHNOLOGIES 24 1 2012
260 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
261 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
262 Куроптева Л. А., Панкратов В. В. THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR 24 1 2012
263 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
264 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
265 Бабенышев С. П., Чернов П. С., Мамай Д. С., Харитонов Д. В. THE PECULIARITIES OF DESCRIPTION OF WHEY PERMEATE MOTION THROUGH A NANOPOROUS MEMBRANE 24 1 2012
266 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
267 Трихина В. В., Романенко Н. С., Щипицин С. К. DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED ON LOCAL PLANT RAW MATERIAL 23 4 2011
268 Тихонов С. Л., Улитин Е. В. DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE FOOD ADDITIVE RASTIVIT BASED ON PLANT RAW MATERIAL OF SOUTHERN URAL 23 4 2011
269 Никифорова А. П., Ханхалаева И. А. INVESTIGATION OF BEEF SALTING PROCESS USING BACTERIAL CONCENTRATES 23 4 2011
270 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
271 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
272 Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA 22 3 2011
273 Узаков Я. М., Каимбаева Л. А. Activity Changes of Siberian Stag Meat Tissue Proteinases at Different Stages of Autolysis 21 2 2011
274 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
275 Давыденко В. А., Гралевская И. В., Шарапова Л. Н. Processed cheese products with vegetable raw materials 21 2 2011
276 Иванова С. А. Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material 21 2 2011
277 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
278 Симоненкова А. П., Иванова Т. Н. Substantiation of basic technological parameters of whipped frozen dessert manufacture 21 2 2011
279 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
280 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
281 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
282 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
283 Иванова С. А., Гарифулин Р. Ш., Чаплыгина Т. В. Modeling of membrane concentration of dairy raw material proteins 20 1 2011
284 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
285 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
286 Шилов А. В., Сухоруков Д. В., Бакин И. А. Choice of Rational Parameters of Flour Composite Mixes Preparation 19 4 2010
287 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
288 Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. Improvement of Grain Bread Production Technology 19 4 2010
289 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
290 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
291 Смирнов М. А., Бакин И. А. Development of the method of decontamination of plant raw material in the fluidized bed 18 3 2010
292 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
293 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
294 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
295 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
296 Шушпанников А. Б., Федосенков Б. А., Дороганов В. П., Рынза О. П. The main directions in the development of continuous-type Mixture-producing aggregates 18 3 2010
297 Дацук К. А., Князьков Е. И., Федосенков Д. Б., Ямпольский А. А., Федосенков Б. А. The method of controlling the dosing and mixing processes on the basis of wavelet transforms 18 3 2010
298 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
299 Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. Development of meat products technology functionally intended for prevention of selen defficiency 17 2 2010
300 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
301 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
302 Шушпанников А. ., Федосенков Б. А. The batch dosing process modeling 17 2 2010
303 Иванова С. А., Павский В. А. Research of foaming processes of secondary dairy raw materials 16 1 2010
304 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
305 Шушпанников А. Б., Золин А. Г., Рынза О. П., Злобин С. В. Оценка инерционных свойств вертикально-вибрационных смесителей 16 1 2010
306 Попов А. ., Черкасова Е. ., Баранова В., Шпанько Д., Шайдулина Т. . Comparative studying of some kinds of the clover growing in coal-mining regions of Western Siberia 15 4 2009
307 Гореликова Г. А., Скубаев П. Investigation of including possibility the plant extract with antioxidant activity into mayonnaise composition 15 4 2009
308 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
309 Гурин В. В., Попов А. А., Тарбеев О. Г., Попов А. М. Hierarchical model of structure of disperse system from vegetative raw material 14 3 2009
310 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
311 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
312 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
313 Попов А. И., Шпанько Д. Н., Черкасова Е. А., Шайдулина Т. Б. Study Perfection of techniques of identification and verification of vegetative raw materials «underground bodies» aromatic cultures 14 3 2009
314 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
315 Попов А. И., Баранова В. В., Шпанько Д. Н., Черкасова Е. А. Basic researches of vegetative resources bean rational use system in a zone of the increased anthropogenous effect 13 2 2009
316 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
317 Остроумов Л. А., Азолкина Л. Н. Development of technology of processed cheeses with use of vegetative raw material 13 2 2009
318 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
319 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
320 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
321 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
322 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
323 Бакайтис В. И., Басалаева С. The content of macro- and micro- elements in wild mushrooms Novosibirskaya Oblast 13 2 2009
324 Касенов А. Л. To a question of research of processes of crushing and pressing meat and bone cracklings 13 2 2009
325 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
326 Попов А. М., Маковеев М. А., Чупин А. В. The mathematical description of the process of granulation of polydisperse material in the plate granulator with activator 12 1 2009
327 Рскелдиев Б. А., Байболова Л. К., Кунчибаева А. Т. The technological relevance of products processing of plant material in the production of meat products 12 1 2009
328 Гиро Т., Чиркова О. Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний 12 1 2009
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