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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 229 articles
Search string: output of dry water-soluble and alcohol-soluble substances.
№ Authors Title Volume Issue Year
1 Mizanbekova Salima, Bogomolova Irina, Vasilenko Irina, Shatohina Natalia Technological Management of Resource Saving in Sugar Beet Production Using Statistical Modeling 55 1 2025
2 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
3 Блиадзе В. Г. , Ярышев В. Ю. , Ярышев В. Ю. , Николаев А. Л. Ultrasound Acceleration of Milk Fat Separation 54 4 2024
4 Бурак Л. Ч. , Завалей А. П. Combined Ultrasound and Microwave Food Processing: Efficiency Review 54 2 2024
5 Воронов Е. В. Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste 54 2 2024
6 Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) 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 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
15 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
16 Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production 53 3 2023
17 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
18 Шемчук М. А., Комарчева О. С., Шадрин В. Г. Marketing Communication Barriers and How to Overcome Them 53 2 2023
19 Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn 53 2 2023
20 Гафизов С. Г., Мусина О. Н., Гафизов Г. К. Extracting Hydrophilic Components from Pomegranate Peel and Pulp 53 1 2023
21 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
22 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
23 Демченко Е. А. Confectionery Standards in the Eurasian Economic Union 52 4 2022
24 Nguyen Q. V., Le D. P., Nguyen M. T., Tran T. Y. N. , Le T. D. Developing a Herbal Drink from Green Asparagus (Asparagus officinalis L.): Effect of Process Parameters on the Quality of the Product 52 4 2022
25 Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. Effect of Yeast Biosorbents on Wine Quality 52 4 2022
26 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
27 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
28 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
29 Шорсткий И. А. Cold Plasma Pretreatment in Plant Material Drying 52 3 2022
30 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
31 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
32 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
33 Гуринович Г. В., Патракова И. С., Хренов В. А. Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef 52 1 2022
34 Зенькова М. Л., Мельникова Л. А. Microbiological Assessment of Wheat and Buckwheat Sprouting Process 51 4 2021
35 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
36 Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С. Spicy Plant Raw Materials in Choux Dough 51 4 2021
37 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
38 Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. Multi-Stage Method of Milk Powder Production: Energy Costs Analysis 51 2 2021
39 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
40 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
41 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
42 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
43 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
44 Соснин М. Д., Шорсткий И. А. Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission 50 4 2020
45 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
46 Федорова А. М., Козлова О. В., Славянский А. А., Величкович Н. С., Ле В. М. Research and Development of Maltodextrin Production Technology for the Dairy Industry 50 4 2020
47 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
48 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
49 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
50 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
51 Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 50 2 2020
52 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
53 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
54 Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides 50 1 2020
55 Макаров А. В., Максименко Ю. А., Дяченко Э. П. CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH 49 4 2019
56 Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS 49 4 2019
57 Пискаева А. И., Бабич О. О., Янг Й. Impact Analysis and Selection of Spray Drying Parameters for Dawn and Feather Protein Hydrolysates 49 3 2019
58 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
59 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
60 Алексеев Г. В., Егорова О. А., Молдованов Д., Егоров А. Н. Spray Drying of Food Suspensions: Upgrading Capabilities 49 1 2019
61 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
62 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
63 Выборнова Т. В., Шарова Н. Ю., Принцева А. А. Low–Temperature Storage and the Viability Preservation of Streptomyces 48 3 2018
64 Романчиков С. А. Ultrasound and Infrared Radiation in Pasta Production 48 3 2018
65 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
66 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
67 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
68 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
69 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
70 Просеков А. Ю. FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES 47 4 2017
71 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES 47 4 2017
72 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
73 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
74 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
75 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
76 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
77 Сорокопуд А. Ф., Плотников И. Б., Плотникова Л. В. IMPROVING THE METHOD OF FROZEN BERRY PROCESSING IN THE DEVICE WITH VIBRATING PLATE 45 2 2017
78 Кокряцкая Н. С., Крапива T. В. COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY 44 1 2017
79 Сурай Н. М., Высоцкая О. А. CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET 44 1 2017
80 Позднякова О. Г., Курбанова М. Г. THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN 44 1 2017
81 Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE 43 4 2016
82 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
83 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
84 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
85 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
86 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
87 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
88 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
89 Крикунова Л. Н., Дубинина Е. В., Алиева Г. А. OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES 41 2 2016
90 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
91 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
92 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
93 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
94 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
95 Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А. INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS 39 4 2015
96 Дмитриева Н. В., Габинская О. С. THE WAYS AND INSTRUMENTS FOR IMAGE FORMATION OF VODKA BRAND IN THE HORECA CHAIN 39 4 2015
97 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
98 Ермолаев В. А., Равнюшкин Е. А. INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE 38 3 2015
99 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
100 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
101 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
102 Мякинникова Е. И., Касьянов Г. И. APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL 37 2 2015
103 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
104 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
105 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
106 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
107 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
108 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
109 Потапова К. В., Бакуменко О. Е. STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS 36 1 2015
110 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
111 Короткий И. А., Расщепкин А. Н., Федоров Д. Е., Буянов О. Н. CALCULATION OF AIR SPEEDS AT CONVECTION DRYING OF SEA-BUCKTHORN IN FLUIDIZED LAYER 35 4 2014
112 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
113 Марьин В. А., Харитонов Д. В. LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 35 4 2014
114 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
115 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
116 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
117 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
118 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
119 Алексанян И. Ю., Титова Л. М., Нугманов А. Х. MODELING OF PARTICULATE MATERIAL DRYING IN A FLUIDIZED BED 34 3 2014
120 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
121 Казаков И. О., Киселева Т. Ф., Цветков Е. В. STADY OF CONSUMER PREFERENCES IN THE BEER MARKET OF KEMEROVO 34 3 2014
122 Иночкина Е. В., Касьянов Г. И., Силинская С. М. TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT 34 3 2014
123 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
124 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
125 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
126 Касьянов Г. И., Мякинникова Е. И., Сязин И. Е., Карикурубу Ж. Ф. INSTALLATION FOR DRYING OF AGRICULTURAL RAW MATERIAL 33 2 2014
127 Прибытова О. С., Прибытов И. В., Першина Е. И. PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE 33 2 2014
128 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
129 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
130 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
131 Ивашина О. А., Терещук Л. В., Трубникова М. А., Старовойтова К. В. INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD 32 1 2014
132 Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. PROCESSING LINE UPGRADING OF FRUIT EXTRACTS 32 1 2014
133 Казаков И. О., Киселева Т. Ф., Унщикова Т. А., Цветков Е. В. SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE 32 1 2014
134 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
135 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
136 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
137 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
138 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
139 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
140 Долганюк В. Ф., Гаврилов Б. Г., Пискаева А. И., Козлова О. В. OPTIMIZATION OF THE DRY LACTULOSE PARAMETERS 31 4 2013
141 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
142 Жидкова Е. А., Перемитина Н. Ю. RELATIVE FINANCIAL STABILITY AS THE INDEX OF FINANCIAL POSITION OF ENTERPRISE 31 4 2013
143 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
144 Печенина А. А., Севодин В. П. ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI 30 3 2013
145 Потапов А. Н., Просин М. В., Магилина А. М., Понамарева М. В. DEVELOPMENT OF EXTRACTORS FOR SYSTEM OF SOLID -– LIQUID 30 3 2013
146 Иванов И. В., Гуринович Г. В. INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS 30 3 2013
147 Дроздецкая И. С., Березовикова И. П. SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY 30 3 2013
148 Бабий Н. В., Соловьева Е. Н., Помозова В. А., Киселева Т. Ф. TONICS WITH FUNCTIONAL PROPERTIES 30 3 2013
149 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
150 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
151 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
152 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
153 Витченко А. С., Гаврилова Н. Б. INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING 28 1 2013
154 Потапов А. Н., Иванец В. Н. INTENSIFICATION OF MASS EXCHANGE PROCESS IN VIBRATOR EXTRACTION APPARATUS 28 1 2013
155 Кхань Н. Т. NEW STARTER CULTURE ENTEROCCOCUS THAILANDICUS ISOLATED FROM VIETNAMESE NATIONAL FERMENTED SOUR PORK ROLL “NEM CHUA” 28 1 2013
156 Дубинина Н. В., Гриценко В. В., Симсиве Ж. В. OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS 28 1 2013
157 Сорокопуд А. Ф., Астафьева А. Н. SOLVENT SATURATION OF THE PROCESSING OF FROZEN COWBERRIES IN THE VIBROEXTRACTOR 28 1 2013
158 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
159 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
160 Панчишина Е. М., Кращенко В. В. THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS 28 1 2013
161 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
162 Головин М. А., Ганина В. И. A NEW BIFIDUS BACTERIA STRAIN AS A FACTOR OF INCREASING BIOSAFETY OF FOODS 27 4 2012
163 Киселев К. В., Коркачева О. В., Позняковский В. М. ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA 27 4 2012
164 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
165 Улитин Е. В., Тихонов С. Л. DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS 27 4 2012
166 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
167 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 27 4 2012
168 Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф. TECHNOLOGY AND EVALUATION OF HARD-BOILED SWEETS ENRICHED WITH BIOLOGICALLY ACTIVE PLANT AND ANIMAL RAW MATERIALS EXTRACTS 27 4 2012
169 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
170 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
171 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
172 Котова Т. В., Черемичкина А. С. ANALYSIS OF THE CONFORMITY OF THE ENERGY BEVERAGE QUALITY TO STANDARD REQUIREMENTS 25 2 2012
173 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
174 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
175 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
176 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
177 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
178 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
179 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
180 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
181 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
182 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
183 Эль Могази А. Х. NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION 23 4 2011
184 Павлов И. Н., Гора О. Н. THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS 23 4 2011
185 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
186 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
187 Ермолаев В. А. Investigation of a microstructure of cheese with various degree of ripeness before and after drying 21 2 2011
188 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
189 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
190 Симоненкова А. П., Иванова Т. Н. Substantiation of basic technological parameters of whipped frozen dessert manufacture 21 2 2011
191 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
192 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
193 Галстян А. Г., Буянова Е. О., Иванова А. Ю. New technology in the production of concentrated milk drinks 20 1 2011
194 Ермолаев В. А., Масленникова Г. А., Комарова Н. А., Федоров Д. Е. Research of berries freeze drying 20 1 2011
195 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
196 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
197 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
198 Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. Improvement of Grain Bread Production Technology 19 4 2010
199 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
200 Смирнов М. А., Бакин И. А. Development of the method of decontamination of plant raw material in the fluidized bed 18 3 2010
201 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
202 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
203 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
204 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
205 Ермолаев В. ., Шушпанников А. . Investigation of water activity index of dry dairy products 17 2 2010
206 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
207 Дубкова Н. З., Тухбиева Э. Х. Technology of the blueberry powder production 17 2 2010
208 Щеглова И. В., Верещагин А. Л. Influence of vacuum-pulse drying of mushrooms on amino acid composition and trypsin inhibiting activity 16 1 2010
209 Щеглова И. В., Верещагин А. Л. Influence of the drying method on the mushrooms volatile components composition 16 1 2010
210 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
211 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
212 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
213 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
214 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
215 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
216 Бауэр Е. П., Столетов В. М., Воробьёва Н. Н. Research of some principal factors influencing the duration of apple drying 14 3 2009
217 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
218 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
219 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
220 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
221 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
222 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 13 2 2009
223 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
224 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
225 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
226 Бакайтис В. И., Басалаева С. The content of macro- and micro- elements in wild mushrooms Novosibirskaya Oblast 13 2 2009
227 Касенов А. Л. To a question of research of processes of crushing and pressing meat and bone cracklings 13 2 2009
228 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
229 Щеглова И. В., Верещагин А. Л. Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms 12 1 2009
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