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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 245 articles
Search string: food system
№ Authors Title Volume Issue Year
1 Коденцова В. М., Рисник Д. В. , Серба Е. М., Абрамова И. М., Соколова Е. Н., Крючкова Е. Р., Римарева Л. В. Prospects for Integrated Processing of Black Currant 54 3 2024
2 Бурак Л. Ч. , Завалей А. П. Combined Ultrasound and Microwave Food Processing: Efficiency Review 54 2 2024
3 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
4 Тареев А. И., Березнов А. В. , Смирнов В. В., Тареева А. А., Тареева А. А., Кислая С. С. Global Market of Chemical Crop Protection Agents: Forecasting Yield Losses and Economic Prospects for Domestic Pesticide Production 54 2 2024
5 Свердлова О. П., Подшивалова Е. В., Шарова Н. Ю., Шарова Н. Ю., Белова Д. Д. Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers 54 2 2024
6 Мунассар Е. Х. А., Шорсткий И. А. Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel 54 1 2024
7 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В. Vertical Vibratory Mixers in Flour-Mixing Technology 54 1 2024
8 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
9 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
10 Moliboga Elena, Bazhenova Olga Cultivating Limnospira fusiformis from Lake Solenoye, Omsk 53 4 2023
11 Motovilov Oleg, Golub Olga, Davydenko Nataliia, Chekryga Galina, Stepanova Alla Effect of Packaging on Instant Foods from Root Vegetables 53 4 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 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
14 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
15 Тарасов А. В., Заворохина Н. В., Чугунова О. В. Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems 53 3 2023
16 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 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 Сергеев А. И., Калинина И. Г., Шилкина Н. Г., Барашкова И. И. , Градова М. А., Мотякин М. В., Мотякин М. В., Иванов В. Б. Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree 53 2 2023
19 Нициевская К. Н., Станкевич С. В., Бородай Е. В. Ultrasound Treatment of Iota-Carrageenan and Guar Gum 53 2 2023
20 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
21 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
22 Крюк Р. В., Курбанова М. Г., Колбина А. Ю., Плотников К. Б., Плотников И. Б., Петров А. Н., Петров А. Н., Хелеф Мохаммед Эль Амин Color Sensors in Smart Food Packaging 52 2 2022
23 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
24 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Isoflavonoids in Soy and Soy-Containing Foods 52 2 2022
25 Курченко В. П., Головач Т. Н., Сушинская Н. В., Тарун Е. И. , Дудчик Н. В., Цыганков В. Г., Евдокимов И. А., Лодыгин А. Д. Multicomponent Composites of Cyclodextrin Nanocomplexes with Biologically Active Substances for Functional Foods 52 2 2022
26 Казанцева Е. Г., Лямкин И. И. The Impact of Value Chains on Food Security 52 2 2022
27 Скоблякова И. В., Ефремова С. М. Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry 51 3 2021
28 Чеснокова Н. Ю., Приходько Ю. В., Кузнецова А. А., Кушнаренко Л. В., Герасимова В. А. Anthocyanin Films in Freshness Assessment of Minced Fish 51 2 2021
29 Рудометова Н. В., Кулишова К. Е. Beta-Carotene Extraction in Complex Food Additives 51 2 2021
30 Чеботарев С. Н., Диброва Ж. Н., Сурай Н. М. Cheese Market in Moscow and the Moscow Region: A Regional Analysis 51 2 2021
31 Наумов В. А. Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps 51 2 2021
32 Громов Д. А., Борисова А. В., Бахарев В. В. Food Allergens and Methods for Producing Hypoallergenic Foods 51 2 2021
33 Шалунов А. В., Хмелев В. Н., Терентьев С. А., Нестеров В. А., Голых Р. Н. Ultrasonic Dehydration of Food Products with Moisture Removal without Phase Transition 51 2 2021
34 Титов Е. И., Краснова И. С., Ганина В. И., Семенова Е. Г. Freeze-Dried Food in the Diet of Temporary Residents of the Far North 51 1 2021
35 Соснин М. Д., Шорсткий И. А. Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission 50 4 2020
36 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
37 Резниченко И. Ю., Щеглов М. С. Sugar Substitutes and Sweeteners in Confectionery Technology 50 4 2020
38 Рощина Е. В., Григорьева Р. З., Баранец С. Ю., Давыденко Н. И., Куракин М. С. Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments 50 3 2020
39 Ландиховская А. В., Творогова А. А., Казакова Н. В., Гурский И. А. The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream 50 3 2020
40 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
41 Бочкарева З. А., Волшенкова Е. С. ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE 50 2 2020
42 Горбатовский А. А., Ракитянская И. Л., Каледина М. В. FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 50 2 2020
43 Майтаков А. Л., Сарафанов А. А. PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL 50 2 2020
44 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
45 Урубков С. А., Хованская С. С., Смирнов С. О. PROSPECTS FOR USING AMARANTH AND NATIVE BUCKWHEAT IN DRY GLUTEN-FREE MIXES FOR CHILDREN WITH GLUTEN INTOLERANCE 50 2 2020
46 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
47 Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. Food Fortification as a Preventive Factor of Micronutrient Deficiency 50 1 2020
48 Плотников К. Б., Попов А. М., Плотников И. Б., Крюк Р. В., Руднев С. Д. Improving the Line of Instant Starch Soft Drinks 50 1 2020
49 Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. Ostrich Fat Production Using Electrolyzed Fluid 50 1 2020
50 Урубков С. А., Хованская С. С., Смирнов С. О. COMPARATIVE ANALYSIS OF THE GLYCEMIC INDEX OF AMARANTH AND OTHER GLUTEN-FREE PRODUCTS 49 4 2019
51 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
52 Зенькова М. Л. MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS 49 4 2019
53 Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К. MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT 49 4 2019
54 Киселева М. В., Табакаева О. В., Каленик Т. К., Киселев А. Ю., Татаренко Г. С. PRODUCTION OF ENZYMATIC HYDROLYZATES FROM NORTH SHRIMP WASTES 49 4 2019
55 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
56 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
57 Стаценко Е. С. Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials 49 3 2019
58 Неверов Е. Н., Коротких П. С. The Method of Carbon-Dioxide Recovery in Fish-Processing Industry 49 3 2019
59 Урубков С. А., Хованская С. С., Смирнов С. О. Amaranth in Diet Therapy of Children with Gluten Intolerance 49 2 2019
60 Абдурахманов Э. Ф. Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes 49 2 2019
61 Жидкова Е. А. Controlling as a Basis for Effective Management in Enterprises of the Agro-Industrial Complex 48 4 2018
62 Ахмедова А. А., Шевцова Т. Г., Котляров Р. В., Кроль А. Н. Estimation of Reliability of Fire Alarm System 48 4 2018
63 Кукин М. Ю. Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns 48 4 2018
64 Бадмаева И. И., Гамкова О. В., Мищенков И. В. Specifics of the HACCP Program at Nutrition Departments on Health Institutions 48 4 2018
65 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
66 Алмагамбетова С. Т. Analysis of the ways of anticorrosive influence on food industry equipment protection 48 2 2018
67 Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. Milk ice cream composition and structure improvement 48 2 2018
68 Орымбетова Г. Э., Шамбулова Г. Д., Орымбетов Э. М., Касымова М. К., Кобжасарова З. И. Assessment of nitrates content in vegetables grown in South Kazakhstan Region (Shymkent city) 48 1 2018
69 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
70 Сергазиева О. Д., Долганова Н. В. Using food wraps based on gelatin to preserve food quality 48 1 2018
71 Краснова Т. А. Water treatment in food industry 48 1 2018
72 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
73 Чернышева Н. М., Котов Р. М., Алтынбаева Е. С., Христофорова Ю. А. CURRENT CONDITION OF THE RETAIL MARKET 47 4 2017
74 Барышникова Н. И., Резниченко И. Ю., Вайскробова Е. С. DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION 47 4 2017
75 Просеков А. Ю. FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES 47 4 2017
76 Гомбоева С. В., Бадмаева И. И., Балданов Б. Б., Ранжуров Ц. В., Николаев Э. О. EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS 46 3 2017
77 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
78 Шмалько Н. А., Смирнов С. О. METHOD FOR CLEANING AMARANTH SEEDS FROM IMPURITIES 46 3 2017
79 Евелева В. В., Черпалова Т. М. TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS 46 3 2017
80 Голубцова Ю. В. EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION 45 2 2017
81 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
82 Кокряцкая Н. С., Крапива T. В. COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY 44 1 2017
83 Аньшакова В. В., Степанова А. В., Уваров Д. М. COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN 44 1 2017
84 Панфилов В. А. DEVELOPMENT OF AGRO-INDUSTRIAL COMPLEX TECHNOLOGIES AND METHODOLOGY OF SCIENTIFIC SEARCH 44 1 2017
85 Патрушева А. В. FRANCHISE MODEL OF BUSINESS IN FOODSERVICE INDUSTRY 44 1 2017
86 Пчелкина В. А. APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS 43 4 2016
87 Кравченко С. Н. DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION 43 4 2016
88 Донская Г. А., Асафов В. А., Андреева Е. А. EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS 43 4 2016
89 Новоселов С. В., Маюрникова Л. А., Килина И. А. ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS 43 4 2016
90 Халтурин М. А., Иванов П. П., Кравченко С. Н. ESTIMATION OF STABILITY OF TECHNOLOGICAL SYSTEM FOR CONCENTRATED FRUIT EXTRACTS PRODUCTION 43 4 2016
91 Просеков А. Ю., Остроумов Л. А. INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES 43 4 2016
92 Колесникова Е. Г., Чекменева Т. Д. LEVEL OF FOOD SELF-SUFFICIENCY AS CRITERION FOR PERFORMING PRODUCTION FUNCTIONBY RURAL TERRITORIES OF THE KEMEROVO REGION 43 4 2016
93 Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н. MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS 43 4 2016
94 Морозова Е. А., Сухачева А. В. TRAINING SPECIALISTS ENGAGED IN PROVIDING POPULATION WITH FOOD AS CONDITION FOR SUCCESSFUL DEVELOPMENT OF REGIONAL SOCIOECONOMIC SYSTEM 43 4 2016
95 Крумликов В. Ю., Остроумов Л. А., Сухих С. А., Кригер О. В. CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION 42 3 2016
96 Сергеева И. Ю. CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL 42 3 2016
97 Копеин В. В., Филимонова Е. А. IMPORT SUBSTITUTION, AGRICULTURAL ECONOMICS AND FOOD SAFETY: TWO STEPS FORWARD, ONE STEP BACK 42 3 2016
98 Сергеева И. Ю., Пермякова Л. В. PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES 42 3 2016
99 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 42 3 2016
100 Ашмарова О. В., Федулова Е. А. AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES 41 2 2016
101 Панфилов В. А. FORMALIZATION OF INNOVATIVE PROCESSES OF FOOD TECHNOLOGY EQUIPMENT 41 2 2016
102 Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS 41 2 2016
103 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
104 Розалёнок Т. А. STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS 41 2 2016
105 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 41 2 2016
106 Лавров А. М., Поликарпова Л. А. ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT) 40 1 2016
107 Тихонов С. Л., Ахлюстина Н. В., Тихонова Н. В. CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION 40 1 2016
108 Копеин В. В. ECONOMIC AND FOOD SECURITY: NEW REALITY OF IMPORT SUBSTITUTION 40 1 2016
109 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
110 Щербакова Т. А., Крапива Т. В., Новоселов С. В., Маюрникова Л. А. PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION 40 1 2016
111 Морозова Е. А. QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES 40 1 2016
112 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
113 Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS 39 4 2015
114 Копеин В. В., Филимонова Е. А. FOOD AND ECONOMIC SECURITY OF RUSSIA IN MODERN CONDITIONS 39 4 2015
115 Ковалева И. В., Сурай Н. М. MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET 39 4 2015
116 Нугманов А. Х., Титова Л. М., Алексанян И. Ю., Фоменко Е. В. OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION 39 4 2015
117 Наумова Н. Л. PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES 39 4 2015
118 Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET 39 4 2015
119 Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 38 3 2015
120 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
121 Наумова Н. Л. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 37 2 2015
122 Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS 37 2 2015
123 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
124 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
125 Наумова Н. Л. DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION 36 1 2015
126 Дерканосова Н. М., Гинс В. К., Лупанова О. А., Андропова И. И. DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING 36 1 2015
127 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
128 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
129 Менх Л. В., Румянцева Е. Е. PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION 36 1 2015
130 Панфилов В. А. AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM 35 4 2014
131 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
132 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
133 Гурьянов Ю. Г., Кошкаров А. А., Хабаров С. Н. HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION 35 4 2014
134 Копеин В. В. Modern Problems of Food Security Monitoring 35 4 2014
135 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
136 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
137 Казанцева Е. Г. THE FUNCTIONING OF THE GLOBAL COMPANIES IN THE FOOD MARKETS 35 4 2014
138 Клещевский Ю. Н., Казанцева Е. Г. ASSESSMENT OF FOOD SECURITY IN A COUNTRY 34 3 2014
139 Кудряшова И. А., Кудряшова И. А., Копеин В. В. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
140 Храмцов А. Г. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
141 Иночкина Е. В., Касьянов Г. И., Силинская С. М. TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT 34 3 2014
142 Дунченко Н. И., Денисов С. В. THE ANALYSIS OF BUTTER SAFETY INDICES 34 3 2014
143 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
144 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
145 Розалёнок Т. А., Сидорин Ю. Ю. RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING 33 2 2014
146 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
147 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
148 Плосконосова Е. А. MODERNIZATION OF RUSSIAN ECONOMY: SELECTION OF PRIORITY ROUTES IN THE CONTEXT OF SYSTEMATIC APPROACH 32 1 2014
149 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
150 Брезе О. Э., Менх Л. В. IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET 31 4 2013
151 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
152 Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY 31 4 2013
153 Грошева В. Н., Неповинных Н. В., Птичкина Н. М. THE ANALYSIS OF CONSUMER PREFERENCES OF THE CITIZENS OF SARATOV TO PRODUCTS BASED ON COTTAGE CHEESE WHEY AND FOODS CONTAINING DIETARY FIBERS 31 4 2013
154 Попов А. М., Романенко Р. Ю., Миллер Е. С., Доня Д. В., Попов А. А. THE MAIN OPTIMIZATION DIRECTIONS FOR STRUCTURE FORMATION IN DISPERSE SYSTEMS 31 4 2013
155 Захарова Л. М., Щербинина Ю. С. APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE 30 3 2013
156 Киселева Т. Ф., Иголинская О. А. CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS 30 3 2013
157 Влощинский П. Е., Березовикова И. П., Колпаков А. Р., Клеблеева Н. Г. EFFECT OF MULTICOMPONENT CEREAL MIXTURES ON GLUCOSE LEVEL IN EXPERIMENTAL ANIMALS’ BLOOD 30 3 2013
158 Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А. USING LIVER PACIFIC SALMON CANNING TECHNOLOGY 30 3 2013
159 Пермякова Л. В., Помозова В. А., Павлов А. А., Хорунжина С. И. APPLICATION OF NEW TYPES OF FOOD SUPPLEMENTS FOR YEAST IN BEER PRODUCTION 29 2 2013
160 Васильева И. В., Унщикова Т. А., Степанов С. В. DEVELOPMENT OF HACCP PLAN TO ENSURE THE SAFETY OF KVASS PRODUCTION 29 2 2013
161 Севодина К. В. THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE 29 2 2013
162 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
163 Симоненкова А. П. FOOD FORTIFIER FOR THE DAIRY INDUSTRY 28 1 2013
164 Денисович Ю. Ю., Гаврилова Г. А. IMPROVING THE ORGANIZATION OF SCHOOL FEEDING 28 1 2013
165 Рензяева Т. В., Мерман А. Д. MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES 28 1 2013
166 Панчишина Е. М., Кращенко В. В. THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS 28 1 2013
167 Чугунова О. В., Заворохина Н. В. ANALYSIS OF FOOD BEHAVIOUR OF PUPILS IN THE CITY OF YEKATERINBURG 27 4 2012
168 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
169 Наумова Н. Л. CONSUMER CONFECTIONERY PREFERENCES FOR CITIZENS OF CHELYABINSK 27 4 2012
170 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
171 Харитонов В. Д., Будрик В. Г., Агаркова Е. Ю., Ботина С. Г., Березкина К. А., Кручинин А. Г., Пономарев А. Н., Мельникова Е. И. PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY 27 4 2012
172 Мусина О. Н., Лисин П. А. SYSTEM MODELING OF MULTICOMPONENT FOODS 27 4 2012
173 Ульрих Е. В., Кригер О. В., Потураева Н. Л., Будрик В. Г., Ботина С. Г., Агаркова Е. Ю., Долганюк В. Ф. TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT 27 4 2012
174 Павский В. А., Павский К. В. PROBABILISTIC MODEL OF EVALUATION OF THE OPERATOR FACTORS OF THE HIGH RELIABLE COMPUTER SYSTEMS WITH RESERVE 26 3 2012
175 Дунченко Н. И. SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT 26 3 2012
176 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
177 Васильева И. В., Еремина И. А., Помозова В. А. DEVELOPMENT OF TECHNOLOGY OF KVASS FROM HIGH DENSITY HONEY WORT 25 2 2012
178 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
179 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
180 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
181 Вагайцева Е. А. THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO 25 2 2012
182 Смирнова Н. А., Пасько О. В. APPLICATION OF HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FERMENTED CREAM BIOPROOF-READER 24 1 2012
183 Василовский А. М., Куркатов С. В. HYGIENIC SAFETY ASSESSMENT OF FOOD MADE IN KRASNOYARSK TERRITORY 24 1 2012
184 Ивкова И. А., Пиляева А. С. INFLUENCE OF DIFFERENT TYPES OF PACKING AND STORAGE MODES ON QUALITY OF DRIED HIGH-FAT CANNED MILK OF SPECIAL PURPOSE 24 1 2012
185 Табакаева О. В., Каленик Т. К. SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION 24 1 2012
186 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
187 Куроптева Л. А., Панкратов В. В. THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR 24 1 2012
188 Давлетшина Т. А., Солодова Е. А., Шульгина Л. В., Швидкая З. П., Долбнина Н. В. THE INFLUENCE OF CONDITIONS AND STORAGE PERIODS ON THE QUALITY OF FROZEN PRODUCTS FROM LAEMONEMA 24 1 2012
189 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
190 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
191 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
192 Решетник Е., Максимюк В., Уточкина Е. THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST 23 4 2011
193 Тринько Л. В., Шульгина Л. В. USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD 23 4 2011
194 Попов А. М., Сорочкин А. М., Сарафанов А. А., Михайлова И. А., Шилова Е. И. CONTROL OF WET DISPERSE SYSTEMS STRUCTURE AND PROPERTIES 22 3 2011
195 Степанова Е. Н., Рабина О. А., Морозов С. В. DYNAMICS OF QUALITY AND SAFETY INDICES OF NEW KINDS OF OILY FOODS AT STORAGE 22 3 2011
196 Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS 22 3 2011
197 Плотников Д. А. GROUNDS FOR THE CONDITIONS AND KEEPING PERIOD FOR PICKLED MUSHROOMS 22 3 2011
198 Лоцманов А. С., Назимова Г. И., Романов А. С. THE USE OF BEE-KEEPING PRODUCTS FOR IMPROVING THE FOOD VALUE OF CAKES AND PASTRIES 22 3 2011
199 Мукожев А. М. ФОРМИРОВАНИЕ ЭФФЕКТИВНОЙ МОДЕЛИ УПРАВЛЕНИЯ СФЕРОЙ ОБЩЕСТВЕННОГО ПИТАНИЯ РЕГИОНА 22 3 2011
200 Бабич О. О., Солдатова Л. С., Разумникова И. С. Peculiarities of phenylalanine biotransformation in technology of food for patients suffering from phenylketonuria 21 2 2011
201 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
202 Иванова С. А. Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material 21 2 2011
203 Пашина Л. Л., Реймер В. В. The food market of Amur region in inter-regional market system 21 2 2011
204 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
205 Равнюшкин С. А., Санжаровский Е. В., Величкович Н. С. Investigation of diffusion properties of package for potato and vegetable storage 20 1 2011
206 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
207 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
208 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
209 Ермолаева Е. О., Подзорова Г. А., Австриевских А. Н. The New Formula of Biologically Active Additive «Jointgel»: Definition of Quality Regulated Indices 19 4 2010
210 Латков Н. Ю., Позняковский Д. В., Австриевских А. Н. Experimental substantiation and practical realization of diets for sportspeople of various qualifications 18 3 2010
211 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
212 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
213 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
214 Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. The development of generalized complex bakery foods and flour confectionery quality index 18 3 2010
215 Голуб О. В., Ковалевская И. Н., Габерман Т. С., Романовская И. В. The development of technology of canned foods from gooseberry 18 3 2010
216 Сметанин В. С., Бабич О. О., Разумникова И. С., Иванова С. А. The effect of sodium caseinate and emulsifiers on the properties of semifinished whips based on gas-liquid disperse systems 18 3 2010
217 Маюрникова Л. А., Новоселов С. В., Маюрникова И. С. The formation of innovative development control system in food industry, trade and food service industry 18 3 2010
218 Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. Theoretical background of biorhythms control using functional foods 18 3 2010
219 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
220 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
221 Решетник Е. И., Уточкина Е. А., Пакусина А. П. Investigation of Possibility of Fermented Milk Enrichment with the Food Additive «Lavitol (Arabinogalaktan)» 17 2 2010
222 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
223 Дубкова Н. З., Тухбиева Э. Х. Technology of the blueberry powder production 17 2 2010
224 Иванова С. А., Павский В. А. Research of foaming processes of secondary dairy raw materials 16 1 2010
225 Ермолаева Е. О., Подзорова Г. А., Плешкова Н. А., Австриевских А. . Technological support of innovative projects in the production of biologically active additions 16 1 2010
226 Архипов А. . Application of texturizer in manufacture of dairy products 15 4 2009
227 Винограй Э. . Paradigmal bases of modernization of system methodology. The article 2. Contours of the new paradigm of development of the device of system researches 15 4 2009
228 Винограй Э. . Paradigmal bases of modernization of system metodology. The article 1. The critical analysis of the condition of system metodology 15 4 2009
229 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
230 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
231 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
232 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
233 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
234 Позняковский В. М., Суханов Б. П. Biologically active additives in a modern food 13 2 2009
235 Субботина М. А., Колесникова Т. Г. Cheese-plant products gerodieticheskogo appointments 13 2 2009
236 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
237 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
238 Асмаева З. И., Дяченко Т. В., Скакунов А. Е., Варелас А. М. Perfection of technology of bakery products on a basis triticale torments with use of aromatic additives 13 2 2009
239 Красина И. Б., Джахимова О. И., Капаева Е. А. Waffle wares for a dietary feed 13 2 2009
240 Маюрникова Л. А., Давыденко Н. И., Куракин М. С. Eating as a basis to improve the quality of life of persons with carbohydrate metabolism 12 1 2009
241 Плотников Д. А. Grounds for period storage tinned food pickled mushrooms 12 1 2009
242 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
243 Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. Use of shrot from seeds of a pumpkin in bread baking 12 1 2009
244 Щеглова И. В., Верещагин А. Л. Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms 12 1 2009
245 Красина И. Б., Карачанская Т. А., Карапетян Т. Б., Арутюнян Г. М. Wares of pastries without sugar in the feed of diabetics 12 1 2009
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