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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 131 articles
Search string: Functional foods
№ Authors Title Volume Issue Year
1 Ganieva Irina, Shadrin Vladislav, Shemchuk Maria Local Farm Food Network: Brand Analysis 55 2 2025
2 Prikhodko Denis, Karpukhina Polina, Krasnoshtanova Alla Obtaining Ingredients Based on Egg and Plant Protein Mixtures with High Functional and Technological Properties 55 2 2025
3 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
4 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
5 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
6 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
7 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
8 Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. Pea and Chickpea Protein Concentrates: Quality Indicators 52 4 2022
9 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
10 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
11 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Isoflavonoids in Soy and Soy-Containing Foods 52 2 2022
12 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
13 Рязанцева К. А., Шерстнева Н. Е. Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry 52 2 2022
14 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
15 Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л. Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects 51 4 2021
16 Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application 51 2 2021
17 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
18 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
19 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
20 Бочкарева З. А., Волшенкова Е. С. ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE 50 2 2020
21 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
22 Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А. NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN 50 2 2020
23 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
24 Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides 50 1 2020
25 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
26 Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А. Oat Protein Concentrate As Part of Curd Product for Sport Nutrition 49 3 2019
27 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
28 Иванова С. А., Милентьева И. С., Асякина Л. К., Лукин А. А., Кригер О. В., Петров А. Н. Biologically Active Substances of Siberian Medical Plants in Functional Wgey-Based Drinks 49 1 2019
29 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
30 Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. The Use of Milk Protein in the Production of Jelly Products 48 3 2018
31 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
32 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES 47 4 2017
33 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
34 Болдина А. А., Сокол Н. В., Санжаровская Н. С. USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY 47 4 2017
35 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
36 Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М. FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS 45 2 2017
37 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
38 Патрушева А. В. FRANCHISE MODEL OF BUSINESS IN FOODSERVICE INDUSTRY 44 1 2017
39 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
40 Просеков А. Ю., Остроумов Л. А. INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES 43 4 2016
41 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
42 Соболь И. В. THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS 43 4 2016
43 Мышалова О. М., Гуринович Г. В., Гурикова Я. С. COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY 42 3 2016
44 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
45 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 42 3 2016
46 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
47 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
48 Пушмина И. Н., Первышина Г. Г., Захарова Л. М., Пушмина В. В. RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS 40 1 2016
49 Болдина А. А., Сокол Н. В., Санжаровская Н. С. THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR 40 1 2016
50 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
51 Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS 39 4 2015
52 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
53 Наумова Н. Л. PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES 39 4 2015
54 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
55 Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 38 3 2015
56 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
57 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
58 Наумова Н. Л. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 37 2 2015
59 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
60 Устинова Ю. В., Латкова Е. В., Позняковский В. М. DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT 37 2 2015
61 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
62 Марьин В. А., Харитонов Д. В., Харитонова И. В. THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY 37 2 2015
63 Наумова Н. Л. DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION 36 1 2015
64 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
65 Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING 36 1 2015
66 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
67 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
68 Гурьянов Ю. Г., Кошкаров А. А., Хабаров С. Н. HEALTHY FOODS: DEFECTS AND RISKS OF PRODUCTION 35 4 2014
69 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
70 Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN 34 3 2014
71 Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г. FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS 34 3 2014
72 Дунченко Н. И., Денисов С. В. THE ANALYSIS OF BUTTER SAFETY INDICES 34 3 2014
73 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
74 Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE 33 2 2014
75 Куропаткина О. В., Андреева А. А., Кирдяшкин В. В. DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES 33 2 2014
76 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
77 Решетник Е. И., Шарипова Т. В., Максимюк В. А. INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP 33 2 2014
78 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
79 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
80 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
81 Решетник Е. И., Максимюк В. А., Уточкина Е. А. EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT 31 4 2013
82 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
83 Севодина К. В. THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE 29 2 2013
84 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
85 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
86 Наумова Н. Л. CONSUMER CONFECTIONERY PREFERENCES FOR CITIZENS OF CHELYABINSK 27 4 2012
87 Мусина О. Н., Лисин П. А. SYSTEM MODELING OF MULTICOMPONENT FOODS 27 4 2012
88 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 27 4 2012
89 Захарова Л. М., Орехова С. В., Захаренко М. А., Лозманова С. С. INVESTIGATION OF TECHNOLOGICAL PARAMETERS OF FUNCTIONAL FERMENTED MILK PRODUCT 25 2 2012
90 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
91 Вагайцева Е. А. THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO 25 2 2012
92 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
93 Челнакова Н. Г., Тенешев Е. И., Голуб О. В. DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES 24 1 2012
94 Василовский А. М., Куркатов С. В. HYGIENIC SAFETY ASSESSMENT OF FOOD MADE IN KRASNOYARSK TERRITORY 24 1 2012
95 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
96 Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В. ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS 24 1 2012
97 Бибик И. В., Глинёва Ю. А. PROSPECTS OF USING PINE NEEDLES EXTRACT IN THE PRODUCTION OF FUNCTIONAL DRINKS 24 1 2012
98 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
99 Куроптева Л. А., Панкратов В. В. THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR 24 1 2012
100 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
101 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
102 Гурьянов Ю. Г., Васильева О. А., Позняковский В. . DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE FOR CORRECTION OF WOMEN HEALTH 23 4 2011
103 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
104 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
105 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
106 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
107 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
108 Шмалько Н. А. Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours 21 2 2011
109 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
110 Евдокимова О. В. Gensenosides content of cultivated ginseng and ranges of its extracts functionality 21 2 2011
111 Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes 21 2 2011
112 Пашина Л. Л., Реймер В. В. Present state of the Amur region processing industry 21 2 2011
113 Пашина Л. Л., Реймер В. В. The food market of Amur region in inter-regional market system 21 2 2011
114 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
115 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
116 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
117 Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. The development of generalized complex bakery foods and flour confectionery quality index 18 3 2010
118 Голуб О. В., Ковалевская И. Н., Габерман Т. С., Романовская И. В. The development of technology of canned foods from gooseberry 18 3 2010
119 Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. Theoretical background of biorhythms control using functional foods 18 3 2010
120 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
121 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
122 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
123 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
124 Ердакова В. П., Позняковский В. . The results of complex cosmeceutics and nutraceutics usage in acne prevention 16 1 2010
125 Рензяева Т. Functional properties of protein products from the oil cake of rape and false flax 15 4 2009
126 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
127 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
128 Сафьянов Д. А., Пехтерева А. А., Туксина К. С. Prospects of development of a baking production. An experimental substantiation to working out and an estimation of quality of bread, bakery and flour confectionery products of a functional purpose 13 2 2009
129 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
130 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
131 Гиро Т., Чиркова О. Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний 12 1 2009
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