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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 251 articles
Search string: Food mix
№ Authors Title Volume Issue Year
1 Мунассар Е. Х. А., Шорсткий И. А. Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel 54 1 2024
2 Смагина М. Н., Смагин Д. А. Temperature Changes in Meat Products Fried in Steam-Convection Oven 54 1 2024
3 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Сухоруков Д. В. Vertical Vibratory Mixers in Flour-Mixing Technology 54 1 2024
4 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
5 Moliboga Elena, Bazhenova Olga Cultivating Limnospira fusiformis from Lake Solenoye, Omsk 53 4 2023
6 Motovilov Oleg, Golub Olga, Davydenko Nataliia, Chekryga Galina, Stepanova Alla Effect of Packaging on Instant Foods from Root Vegetables 53 4 2023
7 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
8 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
9 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
10 Тарасов А. В., Заворохина Н. В., Чугунова О. В. Potential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systems 53 3 2023
11 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
12 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
13 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
14 Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn 53 2 2023
15 Нициевская К. Н., Станкевич С. В., Бородай Е. В. Ultrasound Treatment of Iota-Carrageenan and Guar Gum 53 2 2023
16 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
17 Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. Functional Food Market Analysis: Russian and International Aspects 52 4 2022
18 Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф. Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough 52 3 2022
19 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
20 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
21 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Isoflavonoids in Soy and Soy-Containing Foods 52 2 2022
22 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
23 Казанцева Е. Г., Лямкин И. И. The Impact of Value Chains on Food Security 52 2 2022
24 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
25 Гуринович Г. В., Патракова И. С., Хренов В. А. Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef 52 1 2022
26 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
27 Рудометова Н. В., Кулишова К. Е. Beta-Carotene Extraction in Complex Food Additives 51 2 2021
28 Чеботарев С. Н., Диброва Ж. Н., Сурай Н. М. Cheese Market in Moscow and the Moscow Region: A Regional Analysis 51 2 2021
29 Наумов В. А. Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps 51 2 2021
30 Громов Д. А., Борисова А. В., Бахарев В. В. Food Allergens and Methods for Producing Hypoallergenic Foods 51 2 2021
31 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
32 Бородулин Д. М., Сухоруков Д. В., Мусина О. Н., Шулбаева М. Т., Зорина Т. В., Киселев Д. И., Миллер Е. С. Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers 51 1 2021
33 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
34 Соснин М. Д., Шорсткий И. А. Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission 50 4 2020
35 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
36 Резниченко И. Ю., Щеглов М. С. Sugar Substitutes and Sweeteners in Confectionery Technology 50 4 2020
37 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
38 Рощина Е. В., Григорьева Р. З., Баранец С. Ю., Давыденко Н. И., Куракин М. С. Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments 50 3 2020
39 Ландиховская А. В., Творогова А. А., Казакова Н. В., Гурский И. А. The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream 50 3 2020
40 Московенко Н. В., Тихонов С. Л., Тихонова Н. В., Муратов А. А. Unified Standards of the Eurasian Economic Union for Fruit and Vegetable Products as a Means of Integrated Trade in the Global Economic Environment 50 3 2020
41 Бочкарева З. А., Волшенкова Е. С. ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE 50 2 2020
42 Горбатовский А. А., Ракитянская И. Л., Каледина М. В. FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD 50 2 2020
43 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
44 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
45 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
46 Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. Food Fortification as a Preventive Factor of Micronutrient Deficiency 50 1 2020
47 Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. Ostrich Fat Production Using Electrolyzed Fluid 50 1 2020
48 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
49 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
50 Невская Е. В., Тюрина И. А., Тюрина О. Е., Шулбаева М. Т., Потапова М. Н., Головачева Я. С. HEALTHY BAKERY COMPOSITE MIXES 49 4 2019
51 Зенькова М. Л. MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS 49 4 2019
52 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
53 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
54 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
55 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
56 Стаценко Е. С. Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials 49 3 2019
57 Неверов Е. Н., Коротких П. С. The Method of Carbon-Dioxide Recovery in Fish-Processing Industry 49 3 2019
58 Урубков С. А., Хованская С. С., Смирнов С. О. Amaranth in Diet Therapy of Children with Gluten Intolerance 49 2 2019
59 Абдурахманов Э. Ф. Technological Solution for Preserving Nutritional Value and Increasing the Digestibility of Meat Dishes 49 2 2019
60 Бородулин Д. М., Зорина Т. В., Иванец В. Н., Невская Е. В., Тюрина О. Е., Борисова А. Е. Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes 49 1 2019
61 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
62 Кукин М. Ю. Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns 48 4 2018
63 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
64 Алмагамбетова С. Т. Analysis of the ways of anticorrosive influence on food industry equipment protection 48 2 2018
65 Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. Milk ice cream composition and structure improvement 48 2 2018
66 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
67 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
68 Старовойтова К. В., Терещук Л. В. Development of mayonnaise recipes considering the main trends in product range improvement 48 1 2018
69 Вайскробова Е. С., Барышникова Н. И., Резниченко И. Ю., Покрамович Л. Е. Development of the integrated management system in food production company 48 1 2018
70 Сергазиева О. Д., Долганова Н. В. Using food wraps based on gelatin to preserve food quality 48 1 2018
71 Краснова Т. А. Water treatment in food industry 48 1 2018
72 Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT 47 4 2017
73 Чернышева Н. М., Котов Р. М., Алтынбаева Е. С., Христофорова Ю. А. CURRENT CONDITION OF THE RETAIL MARKET 47 4 2017
74 Барышникова Н. И., Резниченко И. Ю., Вайскробова Е. С. DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION 47 4 2017
75 Просеков А. Ю. FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES 47 4 2017
76 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES 47 4 2017
77 Чижикова О. Г., Коршенко Л. О., Павлова М. А. DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS 46 3 2017
78 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
79 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
80 Шмалько Н. А., Смирнов С. О. METHOD FOR CLEANING AMARANTH SEEDS FROM IMPURITIES 46 3 2017
81 Евелева В. В., Черпалова Т. М. TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS 46 3 2017
82 Голубцова Ю. В. EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION 45 2 2017
83 Старшов Д. Г., Седелкин В. М., Старшов Г. И. RESEARCH AND DEVELOPMENT OF A VACUUM DOUGH MIXER 45 2 2017
84 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
85 Кокряцкая Н. С., Крапива T. В. COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY 44 1 2017
86 Аньшакова В. В., Степанова А. В., Уваров Д. М. COMPLEX SUPPLEMENTS FROM RENEWABLE RAW MATERIALS FOR SPE- CIALIZED NUTRITION OF SPORTSMEN 44 1 2017
87 Патрушева А. В. FRANCHISE MODEL OF BUSINESS IN FOODSERVICE INDUSTRY 44 1 2017
88 Донская Г. А., Асафов В. А., Андреева Е. А. EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS 43 4 2016
89 Новоселов С. В., Маюрникова Л. А., Килина И. А. ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS 43 4 2016
90 Просеков А. Ю., Остроумов Л. А. INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES 43 4 2016
91 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
92 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
93 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
94 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
95 Копеин В. В., Филимонова Е. А. IMPORT SUBSTITUTION, AGRICULTURAL ECONOMICS AND FOOD SAFETY: TWO STEPS FORWARD, ONE STEP BACK 42 3 2016
96 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 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 Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В. DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE 41 2 2016
100 Усов А. В., Иваненко О. В. DEVELOPMENT OF LOW-TEMPERATURE REFRIGERATION UNIT OPERATING ON MIXTURE OF REFRIGERANTS 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 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
103 Розалёнок Т. А. STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS 41 2 2016
104 Лавров А. М., Поликарпова Л. А. ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT) 40 1 2016
105 Тихонов С. Л., Ахлюстина Н. В., Тихонова Н. В. CONSUMER PROTECTION AND FALSIFICATION OF FOOD PRODUCTS SOLD IN THE SVERDLOVSK REGION 40 1 2016
106 Копеин В. В. ECONOMIC AND FOOD SECURITY: NEW REALITY OF IMPORT SUBSTITUTION 40 1 2016
107 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
108 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
109 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
110 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
111 Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS 39 4 2015
112 Копеин В. В., Филимонова Е. А. FOOD AND ECONOMIC SECURITY OF RUSSIA IN MODERN CONDITIONS 39 4 2015
113 Ковалева И. В., Сурай Н. М. MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET 39 4 2015
114 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
115 Наумова Н. Л. PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES 39 4 2015
116 Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 38 3 2015
117 Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю. LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES 38 3 2015
118 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
119 Наумова Н. Л. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 37 2 2015
120 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
121 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
122 Глебова С. Ю., Голуб О. В., Рыбакова Т. М. TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE 37 2 2015
123 Наумова Н. Л. DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION 36 1 2015
124 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
125 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
126 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
127 Менх Л. В., Румянцева Е. Е. PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION 36 1 2015
128 Панфилов В. А. AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM 35 4 2014
129 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
130 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
131 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
132 Гурьянов Ю. Г., Кошкаров А. А., Хабаров С. Н. HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION 35 4 2014
133 Копеин В. В. Modern Problems of Food Security Monitoring 35 4 2014
134 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
135 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
136 Казанцева Е. Г. THE FUNCTIONING OF THE GLOBAL COMPANIES IN THE FOOD MARKETS 35 4 2014
137 Клещевский Ю. Н., Казанцева Е. Г. ASSESSMENT OF FOOD SECURITY IN A COUNTRY 34 3 2014
138 Кудряшова И. А., Кудряшова И. А., Копеин В. В. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
139 Храмцов А. Г. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
140 Иночкина Е. В., Касьянов Г. И., Силинская С. М. TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT 34 3 2014
141 Дунченко Н. И., Денисов С. В. THE ANALYSIS OF BUTTER SAFETY INDICES 34 3 2014
142 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
143 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
144 Розалёнок Т. А., Сидорин Ю. Ю. RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING 33 2 2014
145 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
146 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
147 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
148 Бабенышев С. П., Емельянов С. А., Жидков В. Е., Мамай Д. С., Владыкина Ю. А. ULTRAFILTRATION OF JERUSALEM ARTICHOKE JUICE AND WHEY MIXTURE USING POLYMER MEMBRANE 32 1 2014
149 Бояринева И. В., Хамагаева И. С. BIOCHEMICAL ACTIVITY OF PROPIONIC ACID BACTERIA AND COMBINED SOURDOUGH BASED ON ADAPTED FORMULA 31 4 2013
150 Брезе О. Э., Менх Л. В. IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET 31 4 2013
151 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
152 Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY 31 4 2013
153 Бородулин Д. М., Комаров С. С. SMOOTHING ABILITY OF A CONTINUOUS ACTION DRUM MIXER WITH ADJUSTABLE BLADES 31 4 2013
154 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
155 Киселева Т. Ф., Иголинская О. А. CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS 30 3 2013
156 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
157 Шульгина Л. В., Чернова М. А., Долбнина Н. В., Давлетшина Т. А., Солодова Е. А. USING LIVER PACIFIC SALMON CANNING TECHNOLOGY 30 3 2013
158 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
159 Шушпанников А. Б., Бородулин Д. М., Злобин С. В., Рокосов С. Ю. FEATURES OF DESIGNS OF LIFTING SCREW VIBRATION MIXERS OF CONTINUOUS ACTION 29 2 2013
160 Севодина К. В. THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE 29 2 2013
161 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
162 Симоненкова А. П. FOOD FORTIFIER FOR THE DAIRY INDUSTRY 28 1 2013
163 Денисович Ю. Ю., Гаврилова Г. А. IMPROVING THE ORGANIZATION OF SCHOOL FEEDING 28 1 2013
164 Рензяева Т. В., Мерман А. Д. MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES 28 1 2013
165 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
166 Панчишина Е. М., Кращенко В. В. THE DEVELOPMENT OF TINNED FISH AND PLANT SOUP-PUREE FROM ALBATROSSIA PECTORALIS 28 1 2013
167 Чугунова О. В., Заворохина Н. В. ANALYSIS OF FOOD BEHAVIOUR OF PUPILS IN THE CITY OF YEKATERINBURG 27 4 2012
168 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
169 Наумова Н. Л. CONSUMER CONFECTIONERY PREFERENCES FOR CITIZENS OF CHELYABINSK 27 4 2012
170 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
171 Бородулин Д. М. METHODS OF INTENSIFICATION OF DISPERSED MATERIAL MIXING IN THE CONTINUONS CENTRIFUGAL MIXER 27 4 2012
172 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
173 Мусина О. Н., Лисин П. А. SYSTEM MODELING OF MULTICOMPONENT FOODS 27 4 2012
174 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
175 Карнадуд Е. Н., Федосенков Д. Б., Федосенков Б. А. THE FLOW REGISTRATION SYSTEM IN THE CONTROL PROBLEMS BASED ON WAVELET TRANSFORMS FOR THE MIXTURE PRODUCTION AGGREGATE 27 4 2012
176 Иванец В. Н., Бакин И. А., Иванец Г. Е. INTENSIFICATION OF HOMOGENIZATION AND DISPERSION PROCESSES WHEN OBTAINING DRY, MOISTENED AND LIQUID COMPOSITE FOODSTUFFS 26 3 2012
177 Дунченко Н. И. SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT 26 3 2012
178 Позняковский В. М. URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS 26 3 2012
179 Васильева И. В., Еремина И. А., Помозова В. А. DEVELOPMENT OF TECHNOLOGY OF KVASS FROM HIGH DENSITY HONEY WORT 25 2 2012
180 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
181 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
182 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
183 Вагайцева Е. А. THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO 25 2 2012
184 Василовский А. М., Куркатов С. В. HYGIENIC SAFETY ASSESSMENT OF FOOD MADE IN KRASNOYARSK TERRITORY 24 1 2012
185 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
186 Субботина М. А., Баканов М. В., Колесникова Т. Г. OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES 24 1 2012
187 Бородулин Д. М., Шушпанников А. Б., Войтикова Л. А. RESEARCH OF FUNCTIONING OF THE CENTRIFUGAL MIXER OF CONTINUOUS ACTION BY THE METHOD OF MULTIPLE REGRESSION ANALYSIS 24 1 2012
188 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
189 Куроптева Л. А., Панкратов В. В. THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR 24 1 2012
190 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
191 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
192 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
193 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
194 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
195 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
196 Тринько Л. В., Шульгина Л. В. USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD 23 4 2011
197 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
198 Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS 22 3 2011
199 Плотников Д. А. GROUNDS FOR THE CONDITIONS AND KEEPING PERIOD FOR PICKLED MUSHROOMS 22 3 2011
200 Шмалько Н. А., Чалова И. А., Ромашко Н. Л. RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR 22 3 2011
201 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
202 Мукожев А. М. ФОРМИРОВАНИЕ ЭФФЕКТИВНОЙ МОДЕЛИ УПРАВЛЕНИЯ СФЕРОЙ ОБЩЕСТВЕННОГО ПИТАНИЯ РЕГИОНА 22 3 2011
203 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
204 Пашина Л. Л., Реймер В. В. The food market of Amur region in inter-regional market system 21 2 2011
205 Иванец В. Н., Бородулин Д. М., Андрюшков А. А. Development tendencies of continuous centrifugal mixers 20 1 2011
206 Шушпанников А. Б., Баканов М. В. Interrelation of inertial properties of the screw type vertical vibration mixer and its geometric dimensions 20 1 2011
207 Равнюшкин С. А., Санжаровский Е. В., Величкович Н. С. Investigation of diffusion properties of package for potato and vegetable storage 20 1 2011
208 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
209 Шушпанников А. Б. Vibratory drive for screw mixers: the choice grounds 20 1 2011
210 Шилов А. В., Сухоруков Д. В., Бакин И. А. Choice of Rational Parameters of Flour Composite Mixes Preparation 19 4 2010
211 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
212 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
213 Латков Н. Ю., Позняковский Д. В., Австриевских А. Н. Experimental substantiation and practical realization of diets for sportspeople of various qualifications 18 3 2010
214 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
215 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
216 Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. The development of generalized complex bakery foods and flour confectionery quality index 18 3 2010
217 Голуб О. В., Ковалевская И. Н., Габерман Т. С., Романовская И. В. The development of technology of canned foods from gooseberry 18 3 2010
218 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
219 Шушпанников А. Б., Федосенков Б. А., Дороганов В. П., Рынза О. П. The main directions in the development of continuous-type Mixture-producing aggregates 18 3 2010
220 Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. Theoretical background of biorhythms control using functional foods 18 3 2010
221 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
222 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
223 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
224 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
225 Дубкова Н. З., Тухбиева Э. Х. Technology of the blueberry powder production 17 2 2010
226 Дацук К. А., Карнадуд Е. Н., Федосенков Б. А., Федосенков Д. Б., Цыганенко О. В. The methods for the analysis of mixture-producing processes in time-frequency space 17 2 2010
227 Жарыкбасова К. С. The way to decrease cadmium and plumbum content in milk 17 2 2010
228 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
229 Шушпанников А. Б., Золин А. Г., Рынза О. П., Злобин С. В. Оценка инерционных свойств вертикально-вибрационных смесителей 16 1 2010
230 Архипов А. . Application of texturizer in manufacture of dairy products 15 4 2009
231 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
232 Карнадуд О. С., Чечко С. Г. Definition of modelling parameters of process of periodic mixing 14 3 2009
233 Остроумов Л. А., Майоров А. А., Николаева Е. А. Dynamics of formation of figure in cheeses 14 3 2009
234 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
235 Лучина Н. А. The characteristics of fruit-berry canned food 14 3 2009
236 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
237 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
238 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
239 Позняковский В. М., Суханов Б. П. Biologically active additives in a modern food 13 2 2009
240 Субботина М. А., Колесникова Т. Г. Cheese-plant products gerodieticheskogo appointments 13 2 2009
241 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
242 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
243 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
244 Стабровская О. И., Романов А. С., Короткова О. Г. The multicomponent mixes for production of bread 13 2 2009
245 Красина И. Б., Джахимова О. И., Капаева Е. А. Waffle wares for a dietary feed 13 2 2009
246 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
247 Плотников Д. А. Grounds for period storage tinned food pickled mushrooms 12 1 2009
248 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
249 Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. Use of shrot from seeds of a pumpkin in bread baking 12 1 2009
250 Щеглова И. В., Верещагин А. Л. Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms 12 1 2009
251 Красина И. Б., Карачанская Т. А., Карапетян Т. Б., Арутюнян Г. М. Wares of pastries without sugar in the feed of diabetics 12 1 2009
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