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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 299 articles
Search string: system optimization of food technology
№ 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 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
6 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
7 Мунассар Е. Х. А., Шорсткий И. А. Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel 54 1 2024
8 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В. Vertical Vibratory Mixers in Flour-Mixing Technology 54 1 2024
9 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
10 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
11 Moliboga Elena, Bazhenova Olga Cultivating Limnospira fusiformis from Lake Solenoye, Omsk 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 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
14 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
15 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
16 Тарасов А. В., Заворохина Н. В., Чугунова О. В. Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems 53 3 2023
17 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
18 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
19 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
20 Багаев А. А., Бобровский С. О. Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency 53 2 2023
21 Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value 53 2 2023
22 Нициевская К. Н., Станкевич С. В., Бородай Е. В. Ultrasound Treatment of Iota-Carrageenan and Guar Gum 53 2 2023
23 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
24 Пескова И. В., Танащук Т. Н. , Остроухова Е. В., Луткова Н. Ю., Вьюгина М. А. Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking 53 1 2023
25 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
26 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
27 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
28 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
29 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Isoflavonoids in Soy and Soy-Containing Foods 52 2 2022
30 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
31 Казанцева Е. Г., Лямкин И. И. The Impact of Value Chains on Food Security 52 2 2022
32 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
33 Плотникова Л. В., Плотников И. Б., Иванов П. П., Семенов А. Г., Плотникова И. О., Плотников К. Б. Extraction of Frozen Berry Raw Materials with a Vibration Tray Device 51 4 2021
34 Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. A New Approach to the Development of Food Products 51 3 2021
35 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
36 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
37 Рудометова Н. В., Кулишова К. Е. Beta-Carotene Extraction in Complex Food Additives 51 2 2021
38 Чеботарев С. Н., Диброва Ж. Н., Сурай Н. М. Cheese Market in Moscow and the Moscow Region: A Regional Analysis 51 2 2021
39 Наумов В. А. Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps 51 2 2021
40 Громов Д. А., Борисова А. В., Бахарев В. В. Food Allergens and Methods for Producing Hypoallergenic Foods 51 2 2021
41 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
42 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
43 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
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 Резниченко И. Ю., Щеглов М. С. Sugar Substitutes and Sweeteners in Confectionery Technology 50 4 2020
47 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
48 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
49 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
50 Бочкарева З. А., Волшенкова Е. С. ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE 50 2 2020
51 Горбатовский А. А., Ракитянская И. Л., Каледина М. В. FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 50 2 2020
52 Майтаков А. Л., Сарафанов А. А. PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL 50 2 2020
53 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
54 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
55 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
56 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
57 Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. Food Fortification as a Preventive Factor of Micronutrient Deficiency 50 1 2020
58 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
59 Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. Optimization Formulation of Semi-Finished Sponge Cake 50 1 2020
60 Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. Ostrich Fat Production Using Electrolyzed Fluid 50 1 2020
61 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
62 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
63 Зенькова М. Л. MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS 49 4 2019
64 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
65 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
66 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
67 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
68 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
69 Вобликова Т. В., Садовой В. В., Барыбина Л. И. Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile 49 3 2019
70 Стаценко Е. С. Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials 49 3 2019
71 Неверов Е. Н., Коротких П. С. The Method of Carbon-Dioxide Recovery in Fish-Processing Industry 49 3 2019
72 Урубков С. А., Хованская С. С., Смирнов С. О. Amaranth in Diet Therapy of Children with Gluten Intolerance 49 2 2019
73 Долматова О. И., Дошина А. В. Dietary Fiber in Sour Cream Products 49 2 2019
74 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
75 Абдурахманов Э. Ф. Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes 49 2 2019
76 Колодязная В. С., Шестопалова И. А., Кипрушкина Е. И., Рогозина Е. А., Головинская О. В. Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters 48 4 2018
77 Жидкова Е. А. Controlling as a Basis for Effective Management in Enterprises of the Agro-Industrial Complex 48 4 2018
78 Ахмедова А. А., Шевцова Т. Г., Котляров Р. В., Кроль А. Н. Estimation of Reliability of Fire Alarm System 48 4 2018
79 Кукин М. Ю. Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns 48 4 2018
80 Бадмаева И. И., Гамкова О. В., Мищенков И. В. Specifics of the HACCP Program at Nutrition Departments on Health Institutions 48 4 2018
81 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
82 Храмцов А. Г. Innovative Solutions in Milk Whey Production 48 3 2018
83 Алмагамбетова С. Т. Analysis of the ways of anticorrosive influence on food industry equipment protection 48 2 2018
84 Гаврилова Н. Б., Чернопольская Н. Л., Банникова А. В., Евдокимов И. А., Шрамко М. И. Investigation of the immobilization of probiotics as a method for their protection and delivery to the human gastrointestinal tract 48 2 2018
85 Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. Milk ice cream composition and structure improvement 48 2 2018
86 Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. Selection of optimal parameters for obtaining whipped products from egg whites 48 2 2018
87 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
88 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
89 Скрипко О. В., Стаценко Е. С., Покотило О. В. Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value 48 1 2018
90 Сергазиева О. Д., Долганова Н. В. Using food wraps based on gelatin to preserve food quality 48 1 2018
91 Краснова Т. А. Water treatment in food industry 48 1 2018
92 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
93 Чернышева Н. М., Котов Р. М., Алтынбаева Е. С., Христофорова Ю. А. CURRENT CONDITION OF THE RETAIL MARKET 47 4 2017
94 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
95 Просеков А. Ю. FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES 47 4 2017
96 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
97 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
98 Шмалько Н. А., Смирнов С. О. METHOD FOR CLEANING AMARANTH SEEDS FROM IMPURITIES 46 3 2017
99 Евелева В. В., Черпалова Т. М. TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS 46 3 2017
100 Голубцова Ю. В. EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION 45 2 2017
101 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
102 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
103 Кокряцкая Н. С., Крапива T. В. COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY 44 1 2017
104 Аньшакова В. В., Степанова А. В., Уваров Д. М. COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN 44 1 2017
105 Панфилов В. А. DEVELOPMENT OF AGRO-INDUSTRIAL COMPLEX TECHNOLOGIES AND METHODOLOGY OF SCIENTIFIC SEARCH 44 1 2017
106 Сафронова Т. Н., Казина В. В., Сафронова К. В. DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION 44 1 2017
107 Патрушева А. В. FRANCHISE MODEL OF BUSINESS IN FOODSERVICE INDUSTRY 44 1 2017
108 Пчелкина В. А. APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS 43 4 2016
109 Кравченко С. Н. DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION 43 4 2016
110 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
111 Новоселов С. В., Маюрникова Л. А., Килина И. А. ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS 43 4 2016
112 Халтурин М. А., Иванов П. П., Кравченко С. Н. ESTIMATION OF STABILITY OF TECHNOLOGICAL SYSTEM FOR CONCENTRATED FRUIT EXTRACTS PRODUCTION 43 4 2016
113 Просеков А. Ю., Остроумов Л. А. INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES 43 4 2016
114 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
115 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
116 Моргунова А. В. RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS 43 4 2016
117 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
118 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
119 Сергеева И. Ю. CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL 42 3 2016
120 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
121 Копеин В. В., Филимонова Е. А. IMPORT SUBSTITUTION, AGRICULTURAL ECONOMICS AND FOOD SAFETY: TWO STEPS FORWARD, ONE STEP BACK 42 3 2016
122 Сергеева И. Ю., Пермякова Л. В. PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES 42 3 2016
123 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 42 3 2016
124 Солодников С. Ю., Люшина Г. А., Маслова В. В. THE STUDY ON HYPOGLYCEMIC EFFECT OF UNLEAVENED CRUSTLESS BREAD 42 3 2016
125 Ашмарова О. В., Федулова Е. А. AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES 41 2 2016
126 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
127 Панфилов В. А. FORMALIZATION OF INNOVATIVE PROCESSES OF FOOD TECHNOLOGY EQUIPMENT 41 2 2016
128 Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS 41 2 2016
129 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
130 Розалёнок Т. А. STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS 41 2 2016
131 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 41 2 2016
132 Лавров А. М., Поликарпова Л. А. ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT) 40 1 2016
133 Тихонов С. Л., Ахлюстина Н. В., Тихонова Н. В. CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION 40 1 2016
134 Копеин В. В. ECONOMIC AND FOOD SECURITY: NEW REALITY OF IMPORT SUBSTITUTION 40 1 2016
135 Бабенышев С. П., Жидков В. Е., Мамай Д. С., Уткин В. П., Шапаков Н. А. IMPROVING THE EFFICIENCY OF WHEY ULTRAFILTRATION SEPARATION BY PRE-CLEANING WITH PLANT POLYSACCHARIDES 40 1 2016
136 Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX 40 1 2016
137 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
138 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
139 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
140 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
141 Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS 39 4 2015
142 Копеин В. В., Филимонова Е. А. FOOD AND ECONOMIC SECURITY OF RUSSIA IN MODERN CONDITIONS 39 4 2015
143 Ковалева И. В., Сурай Н. М. MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET 39 4 2015
144 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
145 Наумова Н. Л. PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES 39 4 2015
146 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
147 Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А. ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION 38 3 2015
148 Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 38 3 2015
149 Безносов Ю. В., Ердакова В. П., Позняковский В. М. DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS 38 3 2015
150 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
151 Савенко А. В., Сорокопуд А. Ф., Гриценко В. В. THE PRODUCTION OF NETTLE AND BIRCH LEAVES EXTRACTS IN THE VIBRATION DEVICE 38 3 2015
152 Наумова Н. Л. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 37 2 2015
153 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
154 Устинова Ю. В., Латкова Е. В., Позняковский В. М. DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT 37 2 2015
155 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
156 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
157 Наумова Н. Л. DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION 36 1 2015
158 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
159 Сурков И. В., Гореликова Г. А., Биндюк В. С. DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE 36 1 2015
160 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
161 Менх Л. В., Румянцева Е. Е. PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION 36 1 2015
162 Панфилов В. А. AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM 35 4 2014
163 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
164 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
165 Гурьянов Ю. Г., Кошкаров А. А., Хабаров С. Н. HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION 35 4 2014
166 Копеин В. В. Modern Problems of Food Security Monitoring 35 4 2014
167 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
168 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
169 Казанцева Е. Г. THE FUNCTIONING OF THE GLOBAL COMPANIES IN THE FOOD MARKETS 35 4 2014
170 Клещевский Ю. Н., Казанцева Е. Г. ASSESSMENT OF FOOD SECURITY IN A COUNTRY 34 3 2014
171 Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А. DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS 34 3 2014
172 Кудряшова И. А., Кудряшова И. А., Копеин В. В. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
173 Храмцов А. Г. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
174 Иночкина Е. В., Касьянов Г. И., Силинская С. М. TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT 34 3 2014
175 Дунченко Н. И., Денисов С. В. THE ANALYSIS OF BUTTER SAFETY INDICES 34 3 2014
176 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
177 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
178 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
179 Розалёнок Т. А., Сидорин Ю. Ю. RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING 33 2 2014
180 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
181 Апарнева М. А., Шестернин В. И., Севодин В. П. WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY 33 2 2014
182 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
183 Плосконосова Е. А. MODERNIZATION OF RUSSIAN ECONOMY: SELECTION OF PRIORITY ROUTES IN THE CONTEXT OF SYSTEMATIC APPROACH 32 1 2014
184 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
185 Брезе О. Э., Менх Л. В. IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET 31 4 2013
186 Шестернин В. И., Рожнов Е. Д., Севодин В. П. INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES 31 4 2013
187 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
188 Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY 31 4 2013
189 Апарнева М. А., Севодин В. П. QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY 31 4 2013
190 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
191 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
192 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
193 Киселева Т. Ф., Иголинская О. А. CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS 30 3 2013
194 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
195 Дроздецкая И. С., Березовикова И. П. SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY 30 3 2013
196 Горбунова Е. В. TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY 30 3 2013
197 Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А. USING LIVER PACIFIC SALMON CANNING TECHNOLOGY 30 3 2013
198 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
199 Васильева И. В., Унщикова Т. А., Степанов С. В. DEVELOPMENT OF HACCP PLAN TO ENSURE THE SAFETY OF KVASS PRODUCTION 29 2 2013
200 Севодина К. В. THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE 29 2 2013
201 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
202 Симоненкова А. П. FOOD FORTIFIER FOR THE DAIRY INDUSTRY 28 1 2013
203 Денисович Ю. Ю., Гаврилова Г. А. IMPROVING THE ORGANIZATION OF SCHOOL FEEDING 28 1 2013
204 Рензяева Т. В., Мерман А. Д. MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES 28 1 2013
205 Храмешин А. В., Волхонов М. С., Васильев А. Н. PROJECT DEVELOPMENT FOR REALIZATION THE TECHNOLOGY OF POTATO HALF-FINISHED GOODS PRODUCTION 28 1 2013
206 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
207 Панчишина Е. М., Кращенко В. В. THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS 28 1 2013
208 Чугунова О. В., Заворохина Н. В. ANALYSIS OF FOOD BEHAVIOUR OF PUPILS IN THE CITY OF YEKATERINBURG 27 4 2012
209 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
210 Наумова Н. Л. CONSUMER CONFECTIONERY PREFERENCES FOR CITIZENS OF CHELYABINSK 27 4 2012
211 Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К. ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES 27 4 2012
212 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
213 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
214 Мусина О. Н., Лисин П. А. SYSTEM MODELING OF MULTICOMPONENT FOODS 27 4 2012
215 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
216 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
217 Дунченко Н. И. SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT 26 3 2012
218 Майоров А. А. THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS 26 3 2012
219 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
220 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
221 Еремина О. Ю. DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION OF THE CEREAL POWDER CAKES 25 2 2012
222 Васильева И. В., Еремина И. А., Помозова В. А. DEVELOPMENT OF TECHNOLOGY OF KVASS FROM HIGH DENSITY HONEY WORT 25 2 2012
223 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
224 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
225 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
226 Вагайцева Е. А. THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO 25 2 2012
227 Смирнова Н. А., Пасько О. В. APPLICATION OF HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FERMENTED CREAM BIOPROOF-READER 24 1 2012
228 Василовский А. М., Куркатов С. В. HYGIENIC SAFETY ASSESSMENT OF FOOD MADE IN KRASNOYARSK TERRITORY 24 1 2012
229 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
230 Табакаева О. В., Каленик Т. К. SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION 24 1 2012
231 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
232 Куроптева Л. А., Панкратов В. В. THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR 24 1 2012
233 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
234 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
235 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
236 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
237 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
238 Тринько Л. В., Шульгина Л. В. USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD 23 4 2011
239 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
240 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
241 Зальцман В. А. ECONOMIC EXPEDIENCY OF AGRICULTURAL HOLDINGS CREATION 22 3 2011
242 Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS 22 3 2011
243 Плотников Д. А. GROUNDS FOR THE CONDITIONS AND KEEPING PERIOD FOR PICKLED MUSHROOMS 22 3 2011
244 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
245 Мукожев А. М. ФОРМИРОВАНИЕ ЭФФЕКТИВНОЙ МОДЕЛИ УПРАВЛЕНИЯ СФЕРОЙ ОБЩЕСТВЕННОГО ПИТАНИЯ РЕГИОНА 22 3 2011
246 Короткая Е. В. Collodion Film Formation Technology and Properties 21 2 2011
247 Полетаев А. Ю., Кригер О. В., Митрохин П. В. Optimization of cultivation parameters of keratinase producer Streptomyces ornatus S 1220 21 2 2011
248 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
249 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
250 Иванова С. А. Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material 21 2 2011
251 Пашина Л. Л., Реймер В. В. The food market of Amur region in inter-regional market system 21 2 2011
252 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
253 Равнюшкин С. А., Санжаровский Е. В., Величкович Н. С. Investigation of diffusion properties of package for potato and vegetable storage 20 1 2011
254 Скапец О. В., Мезенова О. Я. Mathematical model of whey fractionating with biopolymers 20 1 2011
255 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
256 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
257 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
258 Мелихова Т. А., Данилов М. Б., Колесникова Н. В. Development of a Cooked and Smoked Meat Product from Mutton 19 4 2010
259 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
260 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
261 Латков Н. Ю., Позняковский Д. В., Австриевских А. Н. Experimental substantiation and practical realization of diets for sportspeople of various qualifications 18 3 2010
262 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
263 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
264 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
265 Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. The development of generalized complex bakery foods and flour confectionery quality index 18 3 2010
266 Голуб О. В., Ковалевская И. Н., Габерман Т. С., Романовская И. В. The development of technology of canned foods from gooseberry 18 3 2010
267 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
268 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
269 Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. Theoretical background of biorhythms control using functional foods 18 3 2010
270 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
271 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
272 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
273 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
274 Дубкова Н. З., Тухбиева Э. Х. Technology of the blueberry powder production 17 2 2010
275 Иванова С. А., Павский В. А. Research of foaming processes of secondary dairy raw materials 16 1 2010
276 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
277 Панфилов В. А. The theory of food technology as a system of knowledge 16 1 2010
278 Архипов А. . Application of texturizer in manufacture of dairy products 15 4 2009
279 Попов А. М., Берязева Л. Н., Майтаков А. Л. Optimization of the process of granule formation in the dish granulator 15 4 2009
280 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
281 Винограй Э. . Paradigmal bases of modernization of system metodology. The article 1. The critical analysis of the condition of system metodology 15 4 2009
282 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
283 Гореликова Г. А., Васильева С. Б., Адаева А. . Biotechnological aspects of fruit wine production from local raw materials 14 3 2009
284 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
285 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
286 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
287 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
288 Позняковский В. М., Суханов Б. П. Biologically active additives in a modern food 13 2 2009
289 Субботина М. А., Колесникова Т. Г. Cheese-plant products gerodieticheskogo appointments 13 2 2009
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