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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 198 articles
Search string: quality index evaluation
№ Authors Title Volume Issue Year
1 Бредихин С. А. , Андреев В. Н., Назарова А. П., Короткий И. А. Composition Analysis of Cocoa Butter by Differential Scanning Calorimetry 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 Бахчевников О. Н., Брагинец А. В. , Брагинец А. В. Ozone in Grain Storage and Processing: Review 54 3 2024
4 Румянцева О. Н. Pectin Changes during Freezing and Storage of Plant Products 54 3 2024
5 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
6 Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) 54 2 2024
7 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
8 Минаков Д. В., Конева С. И., Егорова Е. Ю. Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology 54 2 2024
9 Гусейнова Б. М., Мусаева Р. Т. Low-Temperature Preservation of Cherries 54 1 2024
10 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В. Vertical Vibratory Mixers in Flour-Mixing Technology 54 1 2024
11 Suray Natalya, Tatochenko Alexander, Krasil'nikova Elena, Teplaia Naila, Mikhalev Alexey, Zhdanova Galina Dairy Production in the Chuvash Republic: Success Factor Analysis 53 4 2023
12 Motovilov Oleg, Golub Olga, Davydenko Nataliia, Chekryga Galina, Stepanova Alla Effect of Packaging on Instant Foods from Root Vegetables 53 4 2023
13 Heriyanto Stefanny, Romulo Andreas Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics 53 4 2023
14 Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н. Bacterial Composition of Dairy Base during Fermentation 53 3 2023
15 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Functional Biscuits with Soy Protein 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 Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н. Value-Added Zobo Drink with Date Juice 53 3 2023
18 Крикунова Л. Н., Дубинина Е. В., Свиридов Д. А., Томгорова С. М. Assessment-Based Optimization of Distillation Parameters 53 2 2023
19 Соснин М. Д., Шорсткий И. А. Cold Atmospheric Gas Plasma Processing of Apple Slices 53 2 2023
20 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
21 Гиро Т. М., Куликовский А. В., Гиро А. В. Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein 53 2 2023
22 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
23 Чемисова Л. Э., Агеева Н. М., Якименко Е. Н. Quality and Safety of Wine during Storage: Packaging and Stopper 53 2 2023
24 Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids 53 1 2023
25 Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. Acidification in Distillation Technology 52 4 2022
26 Демченко Е. А. Confectionery Standards in the Eurasian Economic Union 52 4 2022
27 Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н. Effect of Ionising Irradiation on Wheat Flour 52 4 2022
28 Вечтомова Е. А., Козлова О. В., Орлова М. М. Evaluation of Methods for Obtaining Rendered Animal Fats 52 4 2022
29 Шелехова Н. В., Шелехова Т. М., Скворцова Л. И., Полтавская Н. В. Gas Chromatography-Mass Spectrometry of Volatile Organic Impurities in Whiskey 52 4 2022
30 Шорсткий И. А. Cold Plasma Pretreatment in Plant Material Drying 52 3 2022
31 Магомедов Г. О., Хвостов А. А., Хвостов А. А., Журавлев А. А., Магомедов М. Г., Таратухин А. С., Плотникова И. В. Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking 52 3 2022
32 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
33 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
34 Низамутдинов Т. И., Сулейманов А. Р., Сулейманов А. Р., Моргун Е. Н., Динкелакер Н. В., Абакумов Е. В. Ecotoxicological Analysis of Fallow Soils at the Yamal Experimental Agricultural Station 52 2 2022
35 Янковская В. С., Дунченко Н. И., Михайлова К. В. New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry 52 1 2022
36 Титоренко Е. Ю., Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е., Брескин Л. И., Сурков И. В., Астахова Н. В. Developing New Software for Functional Food Production 51 4 2021
37 Иванова М. И., Янченко Е. В., Янченко А. В., Вирченко И. И. Quality and Optimal Shelf Life of Late Season Green Cabbage 51 4 2021
38 Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. Technology and Theory of Mechanically Activated Water in Bakery Industry 51 4 2021
39 Шобанова Т. В., Творогова А. А. The Effect of Replacing Sucrose with Glucose-Fruit Syrup on the Quality Indicators of Plombières Ice-Cream 51 3 2021
40 Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread 51 2 2021
41 Фазуллина О. Ф., Смирнов С. О. New Safety Management System for Pasta Production 50 4 2020
42 Резниченко И. Ю., Щеглов М. С. Sugar Substitutes and Sweeteners in Confectionery Technology 50 4 2020
43 Ростовская М. Ф., Боярова М. Д., Клыков А. Г. EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT 50 2 2020
44 Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А. NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN 50 2 2020
45 Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES 50 2 2020
46 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
47 Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е. Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production 50 1 2020
48 Шорсткий И. А. Effect of High Voltage Electrical Pulses on the Oil Yield of Sunflower Meal 50 1 2020
49 Невская Е. В., Зуева А. Г., Беляев А. Г. Extract and Powder of Epilobium Angustifolium in Bakery Products 50 1 2020
50 Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. Optimization Formulation of Semi-Finished Sponge Cake 50 1 2020
51 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
52 Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М. EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION 49 4 2019
53 Никитин А. Л., Макаркина М. А. EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES 49 4 2019
54 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
55 Павлов И. Н., Ревякина Е. С., Елесина В. В. Market Research of Bottled Drinking Water 49 3 2019
56 Рада А. О., Федулова Е. А., Косинский П. Д. New Method for Efficiency Evaluation of Digital Technologies in Agricultural Sector 49 3 2019
57 Крапива Т. В., Уржумова А. И., Алисова О. А., Килина И. А. Oat Protein Concentrate As Part of Curd Product for Sport Nutrition 49 3 2019
58 Долматова О. И., Дошина А. В. Dietary Fiber in Sour Cream Products 49 2 2019
59 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
60 Москвина Н. А., Голубцова Ю. В. Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control 49 1 2019
61 Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. Syrups in Sugar Confectionery Products of High Nutritional Value 49 1 2019
62 Конева С. И., Егорова Е. Ю., Козубаева Л. А., Резниченко И. Ю. The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality 49 1 2019
63 Бадмаева И. И., Гамкова О. В., Мищенков И. В. Specifics of the HACCP Program at Nutrition Departments on Health Institutions 48 4 2018
64 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
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 Гербер Ю. Б., Гаврилов А. В., Вербицкий А. П. Thermal Treatment in Milk Processing: Using a Complex Energy- Substitution Equipment during Preliminary Water Heating 48 3 2018
67 Егорова Е. Ю., Резниченко И. Ю. Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes 48 2 2018
68 Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л. Breadsticks with enhanced nutritional value for salt-free nutrition 48 1 2018
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 Лилишенцева А. Н. CRITERIA OF VEGETABLE JUICES NATURALNESS 47 4 2017
71 Болдина А. А., Сокол Н. В., Санжаровская Н. С. USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY 47 4 2017
72 Лхагвадолгор Д., Хамаганова И. В. ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED 46 3 2017
73 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
74 Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE 45 2 2017
75 Мизанбекова С. К., Богомолова И. П., Богомолов А. В. INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS 45 2 2017
76 Глебова С. Ю., Голуб О. В., Ратникова Л. Б., Давыденко Н. И. SUITABILITY OF RHUBARB PETIOLES FOR FREEZING AND LONG-TERM STORAGE 45 2 2017
77 Цырендоржиева С. В., Хамаганова И. В. THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION 45 2 2017
78 Бутов А. В., Мандрова А. А. YIELD, QUALITY AND PRESERVATION OF POTATOES WHEN USING PLANT GROWTH REGULATORS 45 2 2017
79 Мельникова Е. И., Пономарева Н. В., Богданова Е. В. ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS 44 1 2017
80 Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н. JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT 44 1 2017
81 Дьяченко Ю. А., Цикуниб А. Д. LIPASE ACTIVITY AS FACTOR OF HIGH QUALITY AND ECOLOGICAL PURITY OF SUNFLOWER SEEDS 44 1 2017
82 Голуб О. В., Степанова Е. Н., Тяпкина Е. В. NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES 44 1 2017
83 Глебова С. Ю., Голуб О. В. QUALITY EVALUATION OF FRESH RUTABAGA 44 1 2017
84 Ткаченко В. В., Одегов Н. И., Дорофеев Р. В. SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations 44 1 2017
85 Сергеева И. Ю., Пермякова Л. В. PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES 42 3 2016
86 Субботина М. А., Лобова Т. В., Долголюк И. В. STUDY ON POST-HARVEST RIPENING OF PINONS OF SIBERIAN STONE PINE 42 3 2016
87 Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н. ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN 41 2 2016
88 Сельская И. Л., Резниченко И. Ю., Титоренко Е. Ю., Пегушева А. В. COMPARATIVE EVALUATION OF QUALITY AND COMPETITIVENESS OF NATURAL HONEY SAMPLES 41 2 2016
89 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
90 Краснова Т. А., Гора Н. В., Голубева Н. С. RESEARCH ON CONTINUOUS ADSORPTION CONTROL OF POLYPHENOL CONSTITUENTS IN WORT LEADING TO THE WORT QUALITY IMPROVEMENT 40 1 2016
91 Табаторович А. Н., Резниченко И. Ю. TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE 40 1 2016
92 Наумова Н. Л., Бучель А. В. ESTIMATION OF CONSUMER PROPERTIES AND SAFETY FACTORS OF FRESH OYSTER MUSHROOMS, CULTIVATED AT CHELYABINSK REGION ENTERPRISES 39 4 2015
93 Контарева В. Ю. SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS 39 4 2015
94 Безносов Ю. В., Ердакова В. П., Позняковский В. М. DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS 38 3 2015
95 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
96 Пермякова Л. В. INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST 38 3 2015
97 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
98 Захаренков В. В., Трихина В. В., Спиричев В. Б. EXPERIMENTAL BACKGROUND FOR THE USE OF «GOLDEN BALL» DRINK INAFTER-SHIFT REHABILITATION OF WORKERS OF ALUMINIUM PRODUCTION 37 2 2015
99 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
100 Танашкина Т. В., Семенюта А. А., Боярова М. Д., Клыков А. Г. SCALDED BUCKWHEAT MALT: PRODUCTION TECHNIQUE AND QUALITY EVALUATION 37 2 2015
101 Федосеева У. С., Помозова В. А. TOOLS OF STATISTICAL ANALYSIS IN BREWING 37 2 2015
102 Пономарева Е. И., Алехина Н. Н., Бакаева И. А., Юнаковская Ю. В., Левшина Е. А. COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS 36 1 2015
103 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
104 Голуб О. В., Ковалевская И. Н., Куприна И. К. EVALUATION OF COMMERCIAL QUALITY OF “RENETKA” WILD APPLES GROWING IN THE KEMEROVO REGION 36 1 2015
105 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
106 Тихонова О. Ю., Резниченко И. Ю., Зоркина Н. Н. INVESTIGATION OF CONSUMER PREFERENCES REGARDING FOODS LABELING AND QUALITY ASSESSMENT 36 1 2015
107 Тихонова О. Ю., Резниченко И. Ю. METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING 36 1 2015
108 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
109 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
110 Хоконова М. Б., Устова М. А. QUALITY OF BARLEY AND MALT DEPENDING ON THE AGROTECHNICAL METHODS 35 4 2014
111 Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г. FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS 34 3 2014
112 Мамонтов А. С. RESEARCH ON VEGETABLE OIL OXIDATION DURING TRANSPORTATION AND STORAGE 34 3 2014
113 Иночкина Е. В., Касьянов Г. И., Силинская С. М. TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT 34 3 2014
114 Дунченко Н. И., Денисов С. В. THE ANALYSIS OF BUTTER SAFETY INDICES 34 3 2014
115 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
116 Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А. EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE 33 2 2014
117 Галиева А. И., Резниченко И. Ю., Иванец Г. Е. SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE 33 2 2014
118 Апарнева М. А., Шестернин В. И., Севодин В. П. WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY 33 2 2014
119 Шабурова Г. В., Курочкин А. А., Курочкин А. А., Воронина П. К. BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS 32 1 2014
120 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
121 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
122 Бибик И. В., Лоскутова Е. В. SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY 32 1 2014
123 Коршенко Л. О., Чижикова О. Г., Танашкина Т. В., Доценко С. М., Абдулаева Н. Н., Семенюта А. А. SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT 32 1 2014
124 Киселева Т. Ф., Иголинская О. А., Бастрон Е. В. UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS 32 1 2014
125 Омаров М. Н., Блиадзе В. Г., Коваленко Д. Н., Волокитина З. В. ADAPTATION OF REFRACTOMETRIC METHOD FOR SOLIDS DETERMINATION BASED ON BRIX SCALE TO CONTROL WHEY PROCESSING 31 4 2013
126 Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY 31 4 2013
127 Апарнева М. А., Севодин В. П. QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY 31 4 2013
128 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
129 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
130 Дымова Ю. И., Рогалевская Н. В., Попова Д. Г., Тыщенко Е. А. DEVELOPMENT AND DEFINITION OF QUALITY CHARACTERISTICS OF A SPECIALIZED FOOD PRODUCT USING LOCAL HERBS 30 3 2013
131 Киселев В. М., Зубарева Е. Н., Керимова Р. И. STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET 30 3 2013
132 Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А. USING LIVER PACIFIC SALMON CANNING TECHNOLOGY 30 3 2013
133 Инербаева А. Т., Инербаев Б. О., Аржаников А. В. ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS 29 2 2013
134 Давыденко Н. И., Голуб О. В., Бурштыкова Т. Ю., Сафьянов Д. А. DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE 29 2 2013
135 Апарнева М. А., Севодин В. П. TECHNOLOGICAL EVALUATION OF RED GRAPE VARIETIES CULTIVATED IN ALTAI 29 2 2013
136 Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н. THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE 29 2 2013
137 Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING 28 1 2013
138 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
139 Давыденко Н. И. THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE 28 1 2013
140 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
141 Улитин Е. В., Тихонов С. Л. DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS 27 4 2012
142 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
143 Давыденко Н. И. QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS 27 4 2012
144 Майоров А. А., Мироненко И. М., Яшкин А. И. USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK 27 4 2012
145 Поляков В. А., Абрамова И. М. IDENTIFICATION OF ETHANOL OF DIFFERENT ORIGIN FOR IMPROVEMENT OF QUALITY AND SAFETY CONTROL OF LIQUEUR-VODKA PRODUCTS 26 3 2012
146 Майтаков А. Л. INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT 26 3 2012
147 Дунченко Н. И. SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT 26 3 2012
148 Нициевская К. Н. DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT 25 2 2012
149 Еремина О. Ю. DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION OF THE CEREAL POWDER CAKES 25 2 2012
150 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
151 Бурштыкова Т. Ю., Голуб О. В., Жукова О. В. QUALITY INDICES OF FRUIT CONFITURES 25 2 2012
152 Чижикова О. Г., Тилиндис Т. В., Коршенко Л. О., Абдулаева Н. Н. THE DEVELOPMENT OF A POWDER SEMI-PROCESSED PRODUCT FOR BAKING PRODUCTION 25 2 2012
153 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
154 Челнакова Н. Г., Тенешев Е. И., Голуб О. В. DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES 24 1 2012
155 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
156 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
157 Табакаева О. В., Каленик Т. К. SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION 24 1 2012
158 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
159 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
160 Трихина В. В., Романенко Н. С., Щипицин С. К. DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED ON LOCAL PLANT RAW MATERIAL 23 4 2011
161 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
162 Као Т. Х., Разумовская Р. Г. STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN 23 4 2011
163 Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS 23 4 2011
164 Тринько Л. В., Шульгина Л. В. USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD 23 4 2011
165 Кадочникова Е. Н., Губина М. Д. DYNAMICS OF THE BASIC FOOD SUBSTANCES OF THE WILD-GROWING AND CULTIVATED FROZEN BLACKBERRY DURING STORAGE 22 3 2011
166 Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS 22 3 2011
167 Макарова Н. В., Зюзина А. В. INVESTIGATION OF ANTIOXIDANT ACTIVITY OF JUICE PRODUCTION SEMIS WITH DPPH METHOD 22 3 2011
168 Цапалова И. Э., Печурина Н. Н. PRESERVATION OF THE SALTY SEMIFINISHED FERN MATTEUCCIA STRUTHIOPTERIS 22 3 2011
169 Садовая Т. Н. ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES 22 3 2011
170 Давыденко В. А., Гралевская И. В., Шарапова Л. Н. Processed cheese products with vegetable raw materials 21 2 2011
171 Шахматов Р. А., Хавров И. В. The Technology of Curd Manufacture from Low-Protein Milk 21 2 2011
172 Тихонова Н. В., Улитин Е. В. Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation 20 1 2011
173 Киселева Т. Ф., Григорьева М. С., Золин А. Г. Dietary jams with low glycemic index 20 1 2011
174 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
175 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
176 Галстян А. Г., Буянова Е. О., Иванова А. Ю. New technology in the production of concentrated milk drinks 20 1 2011
177 Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. Quality of boiled sausage with selenium fortified flour 20 1 2011
178 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
179 Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. The development of generalized complex bakery foods and flour confectionery quality index 18 3 2010
180 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
181 Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. Development of meat products technology functionally intended for prevention of selen defficiency 17 2 2010
182 Майтаков А. Л., Берязева Л. Н., Ветрова Н. Т. Providing the quality of working elements of food machines by the development of information models of technological blocks 16 1 2010
183 Цехина Н. Н., Хасьянова Н. Г., Пирогова Н. А., Пучков С. В. Study of Sea Buckthorn Oil Oxidative Stability 16 1 2010
184 Киселев В. М., Григорьева Р. З., Зоркина Н. Н. The resource analysis of regional sources of white baker's flour 16 1 2010
185 Гореликова Г. А., Скубаев П. Investigation of including possibility the plant extract with antioxidant activity into mayonnaise composition 15 4 2009
186 Попов А. М., Берязева Л. Н., Майтаков А. Л. Optimization of the process of granule formation in the dish granulator 15 4 2009
187 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
188 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
189 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
190 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
191 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
192 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
193 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
194 Майтаков А. Л., Коган Б. About the formation of models of technological blocks for the quality provision of machinery for food production. 12 1 2009
195 Харитонов В. Д., Димитриева С. Е. MICROFILTRATION - THE ALTERNATIVE METHOD FOR EXTANTION OF DAIRY PRODUCTS STORAGE LIFE 12 1 2009
196 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
197 Родин Е. Statistical error of calculation origin extract under formula of Balling 12 1 2009
198 Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. Use of shrot from seeds of a pumpkin in bread baking 12 1 2009
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