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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 284 articles
Search string: the formation of diet
№ Authors Title Volume Issue Year
1 Арабова З. М., Нугманов А. Х.-Х., Бородулин Д. М., Алексанян И. Ю., Тихонов С. Л., Тихонов С. Л., Тихонова Н. В., Осмоловский П. Д. Combined Energy Supply Drying of Fish Eggs and Lecithin Clot Based on Dehydration Kinetics: Mathematical Model Adaptation 55 3 2025
2 Али А.-Г. А., Кригер О. В., Кригер О. В. Effect of Nutrient Medium Composition on Bacterial Cellulose: Yield and Physicochemical Profile 55 3 2025
3 Хиен Б. Т. Т., Дием П. Т., Ан Д. В., Бат Н. К. Optimizing the Dehydration and Quality Preservation of Sea Grapes (Caulerpa lentillifera) 55 3 2025
4 Неверов Е. Н., Тимощук И. В., Горелкина А. К., Иванова Л. А., Михайлова Е. С., Утробина Т. А. , Майтаков А. Л. Removal of Manganese Ions from Natural and Wastewater 55 3 2025
5 Просеков А. Ю., Веснина А. Д., Любимова Н. А., Чекушкина Д. Ю., Михайлова Е. С. Consumer Genomics in Personalized Nutrition 55 2 2025
6 Лебедева С. Н. , Щёкотова А. В., Атласова Д. В., Аюшеева Р. Б., Хамагаева И. С., Котова Т. И. Fortified Protein Concentrate Based on Milk Whey 55 2 2025
7 Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Шатохина Н. М. Technological Management of Resource Saving in Sugar Beet Production Using Statistical Modeling 55 1 2025
8 Гиро Т. М., Ильина Л. А. , Ильина Л. А. Effect of Diet Supplements on Rumen Microbiome in Young Ram 54 4 2024
9 Рябцева С. А., Шпак М. А., Лодыгин А. Д., Серов А. В., Сазанова С. Н., Скороходова М. В., Ромахова В. Ю. Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria 54 4 2024
10 Гниломедова Н. В., Весютова А. В. , Аникина Н. С., Ермихина М. В., Олейникова В. А. Monitoring Authenticity and Quality of Concentrated Grape Must 54 4 2024
11 Фролова А. С., Милентьева И. С., Федорова А. М., Миллер Е. С., Лузянин С. Л. Effect of Biologically Active Substances on Thermal and Oxidative Stress in Caenorhabditis elegans Models 54 3 2024
12 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
13 Алкадур М. И., Пряничникова Н. С., Юрова Е. А., Петров А. Н. Effect of Thermal Treatment and Pasteurization on Milk Powder Quality 54 2 2024
14 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
15 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
16 Каледин А. П. , Маловичко Л. В. , Резанов А. Г. , Дроздова Л. С., Серикбаева А. Т. Quails of Stavropol Region: Autumn Food Habits 54 1 2024
17 Смагина М. Н., Смагин Д. А. Temperature Changes in Meat Products Fried in Steam-Convection Oven 54 1 2024
18 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
19 Kondratenko Vladimir, Posokina Natalia, Zakharova Anna, Korolev Aleksei, Pokudina Galina Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems 53 4 2023
20 Гниломедова Н. В., Аникина Н. С., Колеснов А. Ю. A Review of Methodological Approaches to Authenticating the Geographical Origin of Wines 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 Багаев А. А., Бобровский С. О. Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency 53 2 2023
24 Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. Effect of Whole Barley Tolokno on the Quality of Biscuits 53 1 2023
25 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
26 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
27 Урубков С. А., Королёв А. А. , Смирнов С. О. Cereals and Cereal Products for Dietary Preventive Nutrition 52 3 2022
28 Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile 52 3 2022
29 Дмитриева А. И., Фасхутдинова Е. Р., Дроздова М. Ю. , Кутузов С. С., Проскурякова Л. А. Phylogenetic Diversity of Microorganisms from the Abakan Arzhan Thermal Spring: Potential Producers of Microbial Energy 52 3 2022
30 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
31 Каледин А. П. , Маловичко Л. В. , Резанов А. Г. , Дроздова Л. С. Diet of the Gray Partridge (Perdix perdix L.) in the Central Ciscaucasia 52 2 2022
32 Каледин А. П. , Маловичко Л. В. , Резанов А. Г. , Дроздова Л. С. Autumn and Winter Diet of Phasianus colchicus in the Central Ciscaucasia 52 1 2022
33 Попов А. М., Плотников К. Б., Иванов П. П., Плотников И. Б., Попов Д. М., Плотникова И. О. Effect of Vibration on the Porosity and Strength of Instant Drink Granules 52 1 2022
34 Горников Н. В., Маюрникова Л. А., Новоселов С. В., Крапива T. В., Кокшаров А. А. Innovative Environment in Public Catering 52 1 2022
35 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
36 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
37 Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. A New Approach to the Development of Food Products 51 3 2021
38 Кольберг Н. А., Тихонова Н. В., Тихонов С. Л., Леонтьева С. А. Effect of Dietary Supplement from Lymphoid Tissue of Chickens on Cell Viability 51 3 2021
39 Макаров С. С., Родин С. А., Кузнецова И. Б., Чудецкий А. И., Цареградская С. Ю. Effect of Light on Rhizogenesis of Forest Berry Plants during Clonal Micropropagation 51 3 2021
40 Короткий И. А., Неверов Е. Н., Владимиров А. А., Неверова О. А., Проскурякова Л. А. Thermophysical Characteristics of Tropical Fruits in Milk Powder Products 51 2 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 Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters 50 4 2020
43 Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В. Streptomyces and Bacillus Keratinases: Properties and Uses 50 4 2020
44 Хвостов А. А., Магомедов Г. О., Ряжских В. И., Плотникова И. В., Журавлев А. А., Магомедов М. Г., Хвостов А. А., Ряжских В. И. Cooling Caramel in Ethyl Alcohol: Constructing a Mathematical Model 50 3 2020
45 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
46 Попов А. М., Плотников К. Б., Иванов П. П., Доня Д. В., Пачкин С. Г., Плотникова И. О. INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION 50 2 2020
47 Короткая Е. В., Короткий И. А., Васильев К. И., Остроумов Л. А. MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING 50 2 2020
48 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
49 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
50 Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. Optimization Formulation of Semi-Finished Sponge Cake 50 1 2020
51 Рубан Н. Ю., Резниченко И. Ю. Preferences of People of Advanced and Gerontic Age in Diet Formation 50 1 2020
52 Черниченко С. Г., Котов Р. М. ASSESSING CREDIT RISK IN THE SPHERE OF COMMERCIAL LENDING TO ORGANIZATIONS OF THE KEMEROVO REGION 49 4 2019
53 Ворошилин Р. А., Рассолов С. Н., Ульрих Е. В., Курбанова М. Г. EFFECT OF WILD CHAMOMILE EXTRACTS ON THE COMPLEX OF ECONOMIC BENEFITS OF RABBIT MEAT 49 4 2019
54 Петрова С. Н., Ещенко А. Р., Минеева Е. М. FAT CONTENT IN PRESCHOOLERS’ DIET 49 4 2019
55 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
56 Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY 49 4 2019
57 Сергеева И. Ю., Райник В. С., Марков А. С., Вечтомова Е. А. Beverage Composition for Preventive Nutrition: Theoretical Approach 49 3 2019
58 Голубева Л. В., Пожидаева Е. А. Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology 49 3 2019
59 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
60 Неверов Е. Н., Коротких П. С. The Method of Carbon-Dioxide Recovery in Fish-Processing Industry 49 3 2019
61 Урубков С. А., Хованская С. С., Смирнов С. О. Amaranth in Diet Therapy of Children with Gluten Intolerance 49 2 2019
62 Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis 49 2 2019
63 Долматова О. И., Дошина А. В. Dietary Fiber in Sour Cream Products 49 2 2019
64 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
65 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
66 Буховец В. А., Ефимова Д. В., Давыдова Л. В. New Production Technology for Nutritionally Enhanced Bakery Products 49 2 2019
67 Верещагин А. Л., Резниченко И. Ю., Бычин Н. В. Thermal Analysis in the Quality Study of Chocolate and Confectionery Products 49 2 2019
68 Лобач Е. Ю., Вековцев А. А., Никитюк Д. Б., Позняковский В. М. . Full-scale testing of biologically active additive “Ivlaxinˮ in patients with acute inflammatory diseases 48 2 2018
69 Лилишенцева А. Н. CRITERIA OF VEGETABLE JUICES NATURALNESS 47 4 2017
70 Дышлюк Е. Н., Котляров Р. В., Пачкин С. Г. METHODS OF STRUCTURAL AND PARAMETRIC IDENTIFICATION OF CONTROL OBJECTS BASED ON THE EXAMPLE OF FURNACE EMULATOR EP10 47 4 2017
71 Чижикова О. Г., Коршенко Л. О., Павлова М. А. DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS 46 3 2017
72 Россиева Д. В., Ермолаева Е. О., Трофимова Н. Б., Трофимов И. Е. DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY 46 3 2017
73 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
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 Ожерельева А. В., Куракин М. С. THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED 46 3 2017
76 Майоров А. А., Усатюк Д. А. THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT 46 3 2017
77 Дружкова В. Н., Грязнова Н. Л. ANALYSIS AND ASSESSMENT OF LABOUR RESOURCES THAT DETERMINE PERSONNEL SECURITY AS A COMPONENT OF ECONOMIC SECURITY 45 2 2017
78 Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE 45 2 2017
79 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
80 Мясищева Н. В., Артемова Е. Н., Макаркина М. А. JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES 45 2 2017
81 Трихина В. В., Австриевских А. Н. SPECIALIZED PRODUCT FOR WATER-SALT BALANCE IMPROVEMENT IN THE BODY OF WORKERS OF HOT WORK SHOPS OF METALLURGICAL ENTERPRISES 45 2 2017
82 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
83 Руднев С. Д., Козлов М. А., Крюк Р. В. ANALYSIS OF OPERATION AND RESEARCH OF THE ENERGY CHARACTERISTICS ROTARY DISPERSER 44 1 2017
84 Минаков Д. В., Севодина К. В., Шадринцева А. И., Севодин В. П. DEPENDENCE OF GRIFOLA FRONDOSA EFFICIENCY ON PARTICLE SIZE OF LIGNOCELLULOSE SUBSTRATE 44 1 2017
85 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY 44 1 2017
86 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
87 Марьин В. А., Верещагин А. Л., Бычин Н. В. MECHANICAL PROPERTIES OF BUCKWHEAT GRAIN STORED UNDER SNOW 44 1 2017
88 Войнов Н. А., Земцов Д. А., Жукова О. П. NONADIABATIC RECTIFICATION CONTACT DEVICES 44 1 2017
89 Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю. DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION 43 4 2016
90 Коньшина О. А., Зотов В. П., Жидкова Е. А., Дудинская Т. К. FORMATION OF HUMAN RESOURCES AND THEIR USE IN AGROINDUSTRIAL COMPLEX OF THE KEMEROVO REGION 43 4 2016
91 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
92 Соболь И. В. THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS 43 4 2016
93 Курочкин А. А., Воронина П. К., Шабурова Г. В., Фролов Д. И. EXTRUDATES FROM VEGETABLE RAW MATERIALS WITH A HIGH LIPID AND FIBER CONTENT 42 3 2016
94 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
95 Мальцева О. М. MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR 42 3 2016
96 Рябко Т. В., Дюро А. А. ORGANIZATIONAL-ECONOMIC BASES OF MANAGEMENT OF CURRENT COSTS ON PROCESSING ENTERPRISES OF SPIRIT PRODUCTION (ON THE EXAMPLE MARIINSKY JSC “ALCOHOL FACTORY”) 42 3 2016
97 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
98 Ашмарова О. В., Федулова Е. А. AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES 41 2 2016
99 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
100 Бабий Н. В., Помозова В. А., Пеков Д. Б. DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE 41 2 2016
101 Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS 41 2 2016
102 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
103 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
104 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS 40 1 2016
105 Лавров А. М., Поликарпова Л. А. ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT) 40 1 2016
106 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
107 Злочевский В. Л. FRACTIONATION OF GRAIN MATERIALS: METHOD JUSTIFICATION 40 1 2016
108 Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX 40 1 2016
109 Федулова Е. А., Алабина Т. А., Березина Н. М. METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES 40 1 2016
110 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
111 Зобова Л. Л., Торбенко А. М. REAL AND POTENTIAL SPATIAL COMPETITION ON THE FOOD RETAIL MARKET 40 1 2016
112 Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В. RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP 40 1 2016
113 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
114 Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 39 4 2015
115 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
116 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
117 Неверов Е. Н. THE USE OF CARBON DIOXIDE FOR COLD TREATMENT OF POULTRY CARCASSES 39 4 2015
118 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS 38 3 2015
119 Безносов Ю. В., Ердакова В. П., Позняковский В. М. DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS 38 3 2015
120 Пермякова Л. В. INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST 38 3 2015
121 Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М. PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS 38 3 2015
122 Дорош А. П., Грегирчак Н. Н. ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS 37 2 2015
123 Вековцев А. А., Подзорова Г. А., Казьмина А. Ю., Позняковский В. М. FIELD STUDIES OF THE EFFECTIVENESS OF DIETARY SUPPLEMENTS WITH AIMED FUNCTIONAL PROPERTIES 37 2 2015
124 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
125 Спиричев В. Б., Трихина В. В. SUPPLY OF WORKERS OF INDUSTRIAL ENTERPRISES WITH MICRONUTRIENTS AND THE WAYS OF HEALTH-PROMOTING DIET OPTIMIZATION 37 2 2015
126 Федосеева У. С., Помозова В. А. TOOLS OF STATISTICAL ANALYSIS IN BREWING 37 2 2015
127 Маюрникова Л. А., Крапива Т. В., Давыденко Н. И., Самойленко К. В. ANALYSIS AND PROSPECTS OF CATERING MARKET IN REGIONS 36 1 2015
128 Трихина В. В., Лазаревич Е. Л., Колтун В. З. CLINICAL TESTS OF PROPHYLACTIC DRINK EFFICIENCY FOR WORKERS OF INDUSTRIAL ENTERPRISES 36 1 2015
129 Наумова Н. Л. DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION 36 1 2015
130 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
131 Верещагин А. Л., Бычин Н. В., Нагих А. А. IDENTIFICATION OF HONEY FROM THE ALTAI TERRITORY USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 36 1 2015
132 Хачатрян Л. Р., Котляров Р. В., Крохалёв А. А. MATHEMATICAL MODEL OF HYDRODYNAMIC CONDITIONS OF THE LIQUID FLOW AROUND THE CONIC SURFACE IN THE CYLINDRICAL CHANNEL 36 1 2015
133 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
134 Менх Л. В., Румянцева Е. Е. PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION 36 1 2015
135 Корниенко В. В., Мельник Л. Н., Таран В. М. Apparatus design for the dehydration process of the of fermentation mixture distillate by mordenite to obtain fuel ethanol 35 4 2014
136 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
137 Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES 35 4 2014
138 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
139 Стефанкин А. Е., Крохалёв А. А., Котляров Р. В., Кригер О. В., Dengra J. P., Иванец В. Н. SELECTION OF PARAMETERS FOR HYDRODYNAMIC INSERT OF MEMBRANE UNIT FOR PROCESSING OF FARM ANIMALS BLOOD 35 4 2014
140 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
141 Кузнецова О. Б. TRANSFORMATION OF INSTITUTIONAL INFLUENCE OF THE STATE ON THE SMALL BUSINESS SECTOR 35 4 2014
142 Марьин В. А., Верещагин А. Л., Бычин Н. В. USING A FELT CIRCLES WHEN GRINDING KERNEL OATS 35 4 2014
143 Брезе О. Э., Салий В. В. FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS 34 3 2014
144 Выборнов А. А., Анисимова Л. В. INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR 34 3 2014
145 Муратова Е. И., Смолихина П. М. JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES 34 3 2014
146 Алексанян И. Ю., Титова Л. М., Нугманов А. Х. MODELING OF PARTICULATE MATERIAL DRYING IN A FLUIDIZED BED 34 3 2014
147 Кудряшова И. А., Кудряшова И. А., Копеин В. В. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
148 Храмцов А. Г. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
149 Банникова А. В. NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS 34 3 2014
150 Иванов С. В., Грек Е. В., Красуля Е. А. SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY 34 3 2014
151 Неверов Е. Н., Буянов О. Н., Гринюк А. Н. A PACKAGE USED WHEN COOLING MEAT-TYPE CHICKEN WITH CARBON DIOXIDE 33 2 2014
152 Зотов В. П., Жидкова Е. А. DETERMINATION OF THE WORKING CAPITAL IN THE MODERN ECONOMY 33 2 2014
153 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
154 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
155 Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 33 2 2014
156 Сергеева И. Ю. IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES 33 2 2014
157 Неповинных Н. В., Грошева В. Н., Лямина Н. П., Птичкина Н. М. INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE 33 2 2014
158 Галиева А. И., Резниченко И. Ю., Иванец Г. Е. SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE 33 2 2014
159 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
160 Бибик И. В., Лоскутова Е. В. SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY 32 1 2014
161 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
162 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
163 Плеханова Е. А., Банникова А. В., Шестопалова Н. Е., Птичкина Н. М. THE WHIPPED DESSERT ON THE BASIS OF WHEY WITH CITRI-FI FOOD FIBERS 32 1 2014
164 Ярцева Н. В., Долганова Н. В. DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM 31 4 2013
165 Марьин В. А., Верещагин А. Л., Фомина И. Г. ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS 31 4 2013
166 Брезе О. Э., Менх Л. В. IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET 31 4 2013
167 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
168 Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П. INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD 31 4 2013
169 Понкратова Т. А., Секлецова О. В., Кузнецова О. С. METHODOLOGIES FOR ASSESSING THE ECONOMICALLY RATIONAL LEVEL OF USE OF PRODUCTION CAPACITY WHILE CREATING THE PORTFOLIO OF ORDERS 31 4 2013
170 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
171 Бородулин Д. М., Комаров С. С. SMOOTHING ABILITY OF A CONTINUOUS ACTION DRUM MIXER WITH ADJUSTABLE BLADES 31 4 2013
172 Евтухова О. М., Сафронова Т. Н. TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN 31 4 2013
173 Печенина А. А., Севодин В. П. ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI 30 3 2013
174 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
175 Сергеева И. Ю., Шафрай А. В., Захаренко Д. Г. MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS 30 3 2013
176 Есина З. Н., Мирошников А. М., Корчуганова М. Р. PREDICTION PHASE EQUILIBRIA IN THE GLYCOLS AND GLYCOL ETHERS 30 3 2013
177 Осипова М. О., Мышалова О. М. STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT 30 3 2013
178 Короткая Е. В., Короткий И. А., Гаврилова М. О. APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS 29 2 2013
179 Нагибин М. Ю., Сорокопуд А. Ф. DEVELOPMENT AND INVESTIGATION OF SPRAYER SUCTION DEVICE FOR ROTOR SPRAY APPARATUS 29 2 2013
180 Полищук Г. Е., Мартич В. В. DIFFERENT WAYS OF WHEAT GERM TREATMENT FOR INCREASING THEIR STRUCTURE-FORMING ABILITY 29 2 2013
181 Нечаева Е. С., Попов Д. М. INVESTIGATION OF DUST DISPERSE STRUCTURE AND DISPERSED LIQUID COLUMN IN ROTARY SPRAY-TYPE DUST COLLECTOR 29 2 2013
182 Верещагин А. Л., Горемыкина Н. В., Бычин Н. В., Кошелев Ю. А. METHOD OF IDENTIFICATION OF SEA BUCKTHORN AND SUNFLOWER OILS MIXTURE 29 2 2013
183 Глазунова О. А., Долганюк В. Ф., Астахова Л. А., Дроздова Т. М. OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER 29 2 2013
184 Черевко А. И., Скрыпник В. А. POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES 29 2 2013
185 Хвыля С. И., Габараев А. А., Пчелкина В. А. STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS 29 2 2013
186 Капленко А. Н., Евдокимов И. А., Капленко Н. Н., Егоров О. И. THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD 29 2 2013
187 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. DEVELOPMENT OF MATHEMATICAL MODEL OF MEMBRANE CONCENTRATION BASED ON TRANSFER FUNCTIONS 28 1 2013
188 Петров А. Н., Матвеенко А. С., Стрижко М. Н. INVESTIGATION OF MICROORGANISM STRAINS WITH β-GALACTOSIDASE ACTIVITY 28 1 2013
189 Мусина О. Н. MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK 28 1 2013
190 Дубинина Н. В., Гриценко В. В., Симсиве Ж. В. OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS 28 1 2013
191 Иванец В. Н., Бородулин Д. М., Сухоруков Д. В. STUDY OF THE DIRECTION AND SPEED OF AIR FLOW IN THE WORKING CHAMBER OF A CENTRIFUGAL MIXER 28 1 2013
192 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
193 Киселев К. В., Коркачева О. В., Позняковский В. М. ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA 27 4 2012
194 Чугунова О. В., Заворохина Н. В. ANALYSIS OF FOOD BEHAVIOUR OF PUPILS IN THE CITY OF YEKATERINBURG 27 4 2012
195 Войнов А. Н., Жукова О. П., Паньков В. А., Войнов Н. А. ETHYL ALCOHOL RECTIFICATION IN COLUMNS WITH SPIRAL PRISMATIC NOZZLE 27 4 2012
196 Сорокопуд А. Ф., Стрижков Д. С., Козымаев В. С. INVESTIGATION OF A NEW CONTACT ELEMENT FOR THE ROTARY SPRAY APPARATUS 27 4 2012
197 Буянов О. Н., Буянова И. В. MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM 27 4 2012
198 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
199 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING 27 4 2012
200 Просеков А. Ю., Бабич О. О., Солдатова Л. С. EXPERIENCE OF THE DEPARTMENT OF «BIONANOTECHNOLOGY» OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE FIELD OF BIOTECHNOLOGY OF OBTAINING RECOMBINANT ENZYME PREPARATIONS 26 3 2012
201 Онучак Л. А., Пивоварова Н. А., Зотова А. В., Макарова Н. В. ANALYSIS OF SYNTHETIC DYES IN SOFT DRINKS AND JUICES WITH THE USE OF NEW METHOD MICROCOLUMN LIQUID-ADSORPTION CHROMATOGRAPHY 25 2 2012
202 Осинцев А. М., Васильченко И. Л., Майтаков А. Л., Рынк В. В., Васильченко Н. В. APPLICATION OF LOCAL INDUCTION HEATING IN BIOTECHNOLOGIES AND MEDICINE 25 2 2012
203 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
204 Федоров Д. Е., Комарова Н. А., Архипова Л. М. RESEARCH ON KINETICS OF REFRIGERATION PROCESSING OF CATTLE BLOOD 25 2 2012
205 Архипов А. Н., Позднякова А. В., Козлова О. В. STUDY OF THE GALACTOSIDASE AND PROTEOLYTIC ACTIVITY OF DELVO-YOG LACTIC ACID BACTERIA IN STABILIZED DAIRY PRODUCTS 25 2 2012
206 Вагайцева Е. А. THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO 25 2 2012
207 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
208 Табакаева О. В., Каленик Т. К. SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION 24 1 2012
209 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
210 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
211 Вершинина А. Г., Каленик Т. К., Самченко О. Н. THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY FOR HEALTHY DIET 24 1 2012
212 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
213 Бабенышев С. П., Чернов П. С., Мамай Д. С., Харитонов Д. В. THE PECULIARITIES OF DESCRIPTION OF WHEY PERMEATE MOTION THROUGH A NANOPOROUS MEMBRANE 24 1 2012
214 Иванец В. Н., Бакин И. А., Карнадуд О. С., Сибиль А. В. COMPARATIVE ANALYSIS OF MOVEMENT PATTERNSOF MATERIAL STREAMS IN THE MIXTURE-PRODUCING AGGREGATE 23 4 2011
215 Шмалько Н. А. COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR 23 4 2011
216 Субботина М. А., Лобова Т. В. IMPROVEMENT OF THE TECHNOLOGY OF PREPARING CEDAR NUTS TO OIL EXTRACTION 23 4 2011
217 Остроумов Л. А., Зеленский В. А. INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING 23 4 2011
218 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
219 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
220 Крикунова Л. Н., Кузьменкова Н. М., Гернет М. В. RESEARCH ON THE PROCESS OF CORN GRAIN PREPROCESSING ON THE BASIS OFАMETHOD OF HYDROTHERMAL PROCESSING 23 4 2011
221 Борисова Г. В., Бессонова О. В., Крупин А. В. TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS FROM CASEIN HYDROLYSATES 23 4 2011
222 Гринюк А. В., Кригер О. В. USE OF LIQUID NITROGEN IN THE TECHNOLOGIES OF FARM ANIMAL BLOOD PROCESSING 23 4 2011
223 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
224 Влощинский П. Е., Колпаков А. Р. DIETARY PATTERNS AND GLUCOSE TOLERANCE IN NORTHERN RESIDENTS 22 3 2011
225 Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA 22 3 2011
226 Влощинский П. Е. THE STATE OF LIPID METABOLISM IN NATIVE POPULATION OF THE NORTH AS INDICATION OF THEIR NUTRITIONAL STATUS 22 3 2011
227 Узаков Я. М., Каимбаева Л. А. Activity Changes of Siberian Stag Meat Tissue Proteinases at Different Stages of Autolysis 21 2 2011
228 Короткая Е. В. Collodion Film Formation Technology and Properties 21 2 2011
229 Полетаев А. Ю., Кригер О. В., Митрохин П. В. Optimization of cultivation parameters of keratinase producer Streptomyces ornatus S 1220 21 2 2011
230 Семенов А. Г. Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution 20 1 2011
231 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
232 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
233 Буянов О. Н., Киселева Т. Ф., Неверов Е. Н., Нечаев С. Н. Investigation of refrigeration processing of fish with carbon dioxide 20 1 2011
234 Семенов А. Г., Тимофеев А. Е. Modeling and calculation of batch operation ultrafiltration plants 20 1 2011
235 Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. Phenomenological model of thermoacid coagulation of skim milk proteins 20 1 2011
236 Шилов А. В., Сухоруков Д. В., Бакин И. А. Choice of Rational Parameters of Flour Composite Mixes Preparation 19 4 2010
237 Супрунова И. А., Чижикова О. Г., Самченко О. Н. Linseed Flour as a Promising Source of Dietary Fiber for the Development of Functional Foods 19 4 2010
238 Заворохина Н. Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor 19 4 2010
239 Терещук Л. В., Савельев И. Д. Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil 19 4 2010
240 Лобасенко Б. А., Семенов А. Г. Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions 18 3 2010
241 Полетаев А. Ю., Курбанова М. Г. Peculiarities of keratin-containing raw material processing and complete farm animal feed production on its basis 18 3 2010
242 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
243 Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. The development of generalized complex bakery foods and flour confectionery quality index 18 3 2010
244 Попов А. М., Макковеев М. ., Асташенко Е. Б., Чупин А. В. Identification of granulation process of instantized polydispersed products in plate granulators with activator 17 2 2010
245 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
246 Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А. The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb Formed during Bun Baking 17 2 2010
247 Иванова С. А., Павский В. А. Research of foaming processes of secondary dairy raw materials 16 1 2010
248 Короткая Е. В., Осинцев А. М. Study of properties of collodion films 16 1 2010
249 Емелин В. П., Бокарев А. В., Трифанов И. Influence of some key parameters of work hydrodynamical grinder-dispersant а on formation of pastelike dairy products 15 4 2009
250 Попов А. ., Шпанько Д., Черно В., Черкасова Е. ., Шайдулина Т. . Morfologo-anatomic research of ornamental plants, having medical properties 15 4 2009
251 Попов А. М., Берязева Л. Н., Майтаков А. Л. Optimization of the process of granule formation in the dish granulator 15 4 2009
252 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
253 Винограй Э. . Paradigmal bases of modernization of system metodology. The article 1. The critical analysis of the condition of system metodology 15 4 2009
254 Прокопец А., Красина И. Б. Prospects of the use of flour from millet in a production flour wares of pastries 15 4 2009
255 Киселев В. ., Сальников В. Structure of the trading offer mineral waters in Kuzbas 15 4 2009
256 Крупин А. . The analysis of laws of ageing gel formation components In connection with manufacture from them drinks 15 4 2009
257 Просеков А., Курбанова М. Г. АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ 15 4 2009
258 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
259 Киселева Т. Ф., Маслов А. А. Condition and tendencies of development Russian and regional juice the market 14 3 2009
260 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
261 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
262 Крупин А. В. Physical and chemical processes at gel formation dairy whey 14 3 2009
263 Бауэр Е. П., Столетов В. М., Воробьёва Н. Н. Research of some principal factors influencing the duration of apple drying 14 3 2009
264 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
265 Попов А. И., Шпанько Д. Н., Черкасова Е. А., Шайдулина Т. Б. Study Perfection of techniques of identification and verification of vegetative raw materials «underground bodies» aromatic cultures 14 3 2009
266 Челнакова Н. Г., Комольцева Е. Superfluous weight of a body as a social and medical problem: value of the food factor in its decision 14 3 2009
267 Крупин А. В. The analysis of influence of pectin on law of hydrolysis of lactose in connection with manufacture of drink 14 3 2009
268 Короткий И. А. Application of the method of two temperature-tame intervals to a definition of termophysical characteristic of solidlake, liquid and loose materials 13 2 2009
269 Попов А. И., Баранова В. В., Шпанько Д. Н., Черкасова Е. А. Basic researches of vegetative resources bean rational use system in a zone of the increased anthropogenous effect 13 2 2009
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271 Осинцев А. М., Остроумов Л. А., Николаева Е. А. Model of development of figure in cheeses with a heat of the second heating 13 2 2009
272 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
273 Просеков А. Ю., Равнюшкин С. А., Курбанова М. Г. Study parameter hydrolysis milk-protein concoction for products of the feeding in capsule 13 2 2009
274 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
275 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
276 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
277 Давыденко Н. И., Коньшина О. А., Горников Н. В. Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine 13 2 2009
278 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
279 Маюрникова Л. А., Давыденко Н. И., Куракин М. С. Eating as a basis to improve the quality of life of persons with carbohydrate metabolism 12 1 2009
280 Щеколдина Т. В., Кудинов П. И., Бочкова Л. К., Сочиянц Г. Г. Influence the protein isolate from sunflower shrot on amino acids structure of bread 12 1 2009
281 Родин Е. Statistical error of calculation origin extract under formula of Balling 12 1 2009
282 Попов А. М., Маковеев М. А., Чупин А. В. The mathematical description of the process of granulation of polydisperse material in the plate granulator with activator 12 1 2009
283 Школьникова М. Н. The possibility comparison method of «the acceleratated ageing» for forecasting working lives nonalcohol balms 12 1 2009
284 Киселев В. М., Коркачева О. Разработка новой алкогольной политики России 12 1 2009
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