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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 282 articles
Search string: Substitutes for milk fat
№ 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 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
3 Borodina Alexandra, Veliaev Yurii, Osokin Alexander Comprehensive Methodological Approach to Determining Lipids in Clams 53 4 2023
4 Moliboga Elena, Bazhenova Olga Cultivating Limnospira fusiformis from Lake Solenoye, Omsk 53 4 2023
5 Suray Natalya, Tatochenko Alexander, Krasil'nikova Elena, Teplaia Naila, Mikhalev Alexey, Zhdanova Galina Dairy Production in the Chuvash Republic: Success Factor Analysis 53 4 2023
6 Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening 53 4 2023
7 Grachev Aleksandr Neural Network Technologies in Predicting the Operating Status of Agricultural Enterprises 53 4 2023
8 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Functional Biscuits with Soy Protein 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 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
11 Хасанов Ж. Х., Мирзахмедов Ш. Д., Султонова Э. М., Салихов Ш. И. Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil 53 2 2023
12 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
13 Чаплыгина О. С. , Козлова О. В., Жарко М. Ю. , Петров А. Н. Assessing the Biological Safety of Dairy Products with Residual Antibiotics 53 1 2023
14 Куценкова В. С., Неповинных Н. В., Еганехзад С. А. Hybrid Gel as a Substitute for Hard Fats in Confectionery 53 1 2023
15 Тихонов С. Л., Тихонова Н. В., Турсунов Х. Х., Данилова И. Г., Лазарев В. А. Peptides of Trypsin Hydrolyzate in Bovine Colostrum 53 1 2023
16 Сериков М. С., Нургалиева М. Т. , Мырзабек К. А., Тойшиманов М. Р., Бактыбаева Ф. К. Defining the Composition of Fat Phase in Foods 52 4 2022
17 Вечтомова Е. А., Козлова О. В., Орлова М. М. Evaluation of Methods for Obtaining Rendered Animal Fats 52 4 2022
18 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
19 Сачивко Т. В., Феськова Е. В., Коваленко Н. А., Босак В. Н., Супиченко Г. Н. Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds 52 4 2022
20 Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises 52 4 2022
21 Большакова Е. И. Trehalose and Isomaltulose in the Technology of Sweetened Condensed Milk 52 4 2022
22 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
23 Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д. Micellar Casein Production and Application in Dairy Protein Industry 52 3 2022
24 Рябова А. Е., Толмачев В. А. , Галстян А. Г. Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges 52 3 2022
25 Элеманова Р. Ш. Seasonal Changes in the Protein Composition of Khainak Milk 52 3 2022
26 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
27 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
28 Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products 52 1 2022
29 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
30 Кручинин А. Г., Большакова Е. И. Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein 52 1 2022
31 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
32 Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies 51 4 2021
33 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
34 Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А. Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation 51 4 2021
35 Захаренко А. М., Кириченко К. Ю., Вахнюк И. А., Голохваст К. С. Supercritical Extraction Technology of Obtaining Polyunsaturated Acids from Starfish (Lysastrosoma anthosticta Fisher, 1922) 51 4 2021
36 Садыгова М. К., Гапонов С. Н., Шутарева Г. И., Цетва Н. М., Кириллова Т. В., Филина Д. К. Technological Potential of Saratov Spring Durum Wheat Grain 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 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
39 Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties 51 3 2021
40 Курченко В. П., Симоненко Е. С., Сушинская Н. В., Головач Т. Н., Петров А. Н., Симоненко С. В. HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk 51 2 2021
41 Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. Multi-Stage Method of Milk Powder Production: Energy Costs Analysis 51 2 2021
42 Кручинин А. Г., Туровская С. Н., Илларионова Е. Е., Бигаева А. В. Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels 51 1 2021
43 Короткий И. А., Короткая Е. В., Расщепкин А. Н., Сахабутдинова Г. Ф. Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials 51 1 2021
44 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
45 Харитонов В. Д., Асафов В. А., Искакова Е. Л., Танькова Н. Л., Головач Т. Н., Курченко В. П. Quality Control of Colostrum and Protein Calf Milk Replacers 51 1 2021
46 Ли Н. Г., Каленик Т. К. Safety Assessment of Aqueous and Supercritical CO2 Extracts of the Chaga Mushroom Inonotus obliguus 51 1 2021
47 Черниченко С. Г., Котов Р. М. Methodological Tools for Diagnosing Insolvency (Bankruptcy) of Organizations in the Anti-Crisis Management System 50 4 2020
48 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
49 Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder 50 3 2020
50 Иветич М., Горелкина А. К. Reducing Water Contamination to Ensure the Quality and Safety of Food Products 50 3 2020
51 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
52 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
53 Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В. RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT 50 2 2020
54 Мистенева С. Ю., Савенкова Т. В., Демченко Е. А., Щербакова Н. А., Герасимов Т. В. RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD 50 2 2020
55 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
56 Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е. Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production 50 1 2020
57 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
58 Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. Optimization Formulation of Semi-Finished Sponge Cake 50 1 2020
59 Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. Ostrich Fat Production Using Electrolyzed Fluid 50 1 2020
60 Подлегаева Т. В., Костина Н. Г. Structural and Mechanical Characteristics of Fermented Whipped Dairy Products 50 1 2020
61 Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. The Effect of Acid Composition on the Fermentation Process of Pork Fat 50 1 2020
62 Березин М. А., Борисов В. И. EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT 49 4 2019
63 Петрова С. Н., Ещенко А. Р., Минеева Е. М. FAT CONTENT IN PRESCHOOLERS’ DIET 49 4 2019
64 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
65 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
66 Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS 49 4 2019
67 Оразов А., Надточий Л. А., Сафронова А. В. Assessing the Biological Value of Milk Obtained from Various Farm Animals 49 3 2019
68 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
69 Вобликова Т. В., Садовой В. В., Барыбина Л. И. Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile 49 3 2019
70 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
71 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
72 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
73 Смирнова И. А., Какимов А. К., Жарыкбасов Е. С. Milk Processing Technology Using Zeolite 49 2 2019
74 Буховец В. А., Ефимова Д. В., Давыдова Л. В. New Production Technology for Nutritionally Enhanced Bakery Products 49 2 2019
75 Деревенщикова М. И., Сыромятников М. Ю., Попов В. Н. Molecular Genetic Methods in Microbiological Control of Food Products 48 4 2018
76 Кхань Н. Т., Чанг Н. Т., Мань Л. Д., Куанг Л. Х. New Strain Saccharomyces cerevisiae A112 for the Production of Zinc-Fortified Biomass 48 4 2018
77 Кригер О. В., Носкова С. Ю. Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods 48 4 2018
78 Иванова С. А. The Foaming Properties of Skim Milk Protein Concentrate 48 4 2018
79 Мухиддинов А. Р., Попов А. М., Бобоходжаев Р. И., Шарипов И. О. The Pamir Yaks of North Tajikistan: Specifics of Hide Formation 48 4 2018
80 Сухих С. А., Лукин А. А., Голубцова Ю. В. Efficacy of Antimicrobials in Fermented Milk Storage 48 3 2018
81 Терещук Л. В., Старовойтова К. В. Hghly Effective Methods of Modification of Fats in Milk-Containing Products 48 3 2018
82 Белякова З. Ю. Organic products: the Current Legal Forms of Production and Turnover Support 48 3 2018
83 Осинцев А. М., Брагинский В. И., Рынк В. В., Чеботарев А. Л. Specifics of Milk and Plant-based Milk-like Products Coagulation 48 3 2018
84 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
85 Короткая Е. В., Короткий И. А., Учайкин А. В. Water Purification by Separate Freezing in Reconstituted Milk Production 48 3 2018
86 Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. Yak Meat as a Lucrative Raw Material for Meat Products 48 3 2018
87 Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. Milk ice cream composition and structure improvement 48 2 2018
88 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
89 Черниченко С. Г., Котов Р. М., Гильмулина С. А. . Experimental synthetic approach to segment assessment of aggregate credit risk 48 1 2018
90 Сурай Н. М., Диброва Ж. Н., Сагина О. А., Орлов Б. Л. Modern condition and development prospects for agricultural consumer cooperation in the Central Federal District of the Russian Federation 48 1 2018
91 Какимов А. К., Какимова Ж. Х., Смирнова И. А., Жарыкбасов Е. С. Promising areas of zeolite application in milk purification from toxic elements 48 1 2018
92 Смирнова И. А., Гутов Н. Ю., Лукин А. А. Research of composition of milk protein concentrates 48 1 2018
93 Донец А. П., Покинтелица Н. И. ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT 47 4 2017
94 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
95 Куприец А. А., Шингарева Т. И. RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY 47 4 2017
96 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
97 Ишевский А. Л., Гунькова П. И., Бучилина А. С., Волокитина Е. Н., Неверов Е. Н. THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS 47 4 2017
98 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
99 Малютина К. В., Гуринович Г. В. THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING 46 3 2017
100 Майоров А. А., Усатюк Д. А. THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT 46 3 2017
101 Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В., Ганзюк М. А. DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP 45 2 2017
102 Сорокопуд А. Ф., Плотников И. Б., Плотникова Л. В. IMPROVING THE METHOD OF FROZEN BERRY PROCESSING IN THE DEVICE WITH VIBRATING PLATE 45 2 2017
103 Мясищева Н. В., Артемова Е. Н., Макаркина М. А. JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES 45 2 2017
104 Майоров А. А., Сиденко Ю. А., Мусина О. Н. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE 45 2 2017
105 Смирнова И. А., Гутов Н. Ю., Юрташкина А. В. STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS 45 2 2017
106 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
107 Мельникова Е. И., Пономарева Н. В., Богданова Е. В. ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS 44 1 2017
108 Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С. FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS 44 1 2017
109 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY 44 1 2017
110 Олиференко О. И., Пехтерева Н. Т. STUDY OF CONSUMER PREFERENCES TO INNOVATIVE BEVERAGES FOR CARBOHYDRATE METABILISM IMPROVEMENT 44 1 2017
111 Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE 43 4 2016
112 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF OPTICAL DEVICE FOR SEDIMENTATION ANALYSIS OF WHOLE MILK FAT 43 4 2016
113 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
114 Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS 43 4 2016
115 Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н. MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS 43 4 2016
116 Брезе О. Э., Румянцева Е. Е., Сапожникова Т. А., Васильев К. И. RESEARCH ON CANNED MILK MARKET IN THE CITY OF KEMEROVO 43 4 2016
117 Чернышева Н. М., Алтынбаева Е. С. RESTRUCTURING OF AGRICULTURAL ENTERPRISESAS A MECHANISM TO OVERCOME THE CRISIS OF INSOLVENCY 43 4 2016
118 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
119 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
120 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
121 Мальцева О. М. MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR 42 3 2016
122 Иркитова А. Н., Функ И. А., Дорофеев Р. В. SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER 42 3 2016
123 Ашмарова О. В., Федулова Е. А. AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES 41 2 2016
124 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
125 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH 41 2 2016
126 Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS 41 2 2016
127 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
128 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
129 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 41 2 2016
130 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
131 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
132 Остроумов Л. А., Смирнова И. А., Захарова Л. М. CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION 39 4 2015
133 Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А. INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS 39 4 2015
134 Наумова Н. Л. PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES 39 4 2015
135 Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 39 4 2015
136 Гуринович Г. В., Малютина К. В., Субботина М. А. STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE 39 4 2015
137 Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 38 3 2015
138 Безносов Ю. В., Ердакова В. П., Позняковский В. М. DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS 38 3 2015
139 Бабенышев С. П., Емельянов С. А., Жидков В. Е., Мамай Д. С., Уткин В. П. MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION 38 3 2015
140 Инербаев Б. О., Инербаева А. Т. MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION 38 3 2015
141 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
142 Ивашина О. А., Терещук Л. В., Старовойтова К. В., Тарлюн М. А. TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS 38 3 2015
143 Наумова Н. Л. ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS 37 2 2015
144 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION 37 2 2015
145 Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Рынк В. В. DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS 37 2 2015
146 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
147 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
148 Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS 37 2 2015
149 Хачатрян Л. Р., Котляров Р. В., Лобасенко Б. А. RESEARCH ON TECHNOLOGICAL MODES OF OPERATINGOF MEMBRANE APPARATUS FOR STARCH MILK CONCENTRATION 37 2 2015
150 Куприна А. О., Мамаев А. В., Симоненкова А. П., Яркина М. В. CHANGES IN THE ELEMENTS OF THE MICROSTRUCTURE OF BUTTER WITH ANTIOXIDANT COMPLEX DURING STORAGE 36 1 2015
151 Змиевская Т. Н., Усатенко Н. Ф. FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT 36 1 2015
152 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
153 Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS 35 4 2014
154 Марьин В. А., Харитонов Д. В. LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 35 4 2014
155 Гомбоева В. В., Плотников Д. А. COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT 34 3 2014
156 Егорова Е. Ю., Резниченко И. Ю., Бочкарев М. С., Дорн Г. А. DEVELOPMENT OF NEW CONFECTIONERY USING NON-TRADITIONAL RAW MATERIALS 34 3 2014
157 Брезе О. Э., Салий В. В. FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS 34 3 2014
158 Выборнов А. А., Анисимова Л. В. INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR 34 3 2014
159 Муратова Е. И., Смолихина П. М. JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES 34 3 2014
160 Гордеев Ю. А. MECHANISM OF PROTON BARRIER EFFECT ON WATER TRANPORTING THROUGH WATER CHANNELS WITH NORMALIZATION OF WATER-SALT METABOLISM OF PLANTS BY ELECTRIC STIMULATION UNDER STRESSFUL ENVIRONMENTAL CONDITIONS 34 3 2014
161 Терещук Л. В., Мамонтов А. С., Старовойтова К. В. PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS 34 3 2014
162 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
163 Храмцов А. Г. FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY 33 2 2014
164 Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А. INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE 33 2 2014
165 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
166 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
167 Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS 32 1 2014
168 Гринькова Г. В., Марцеха Е. В., Шелепов В. Г. DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS 32 1 2014
169 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
170 Рябова А. Е., Галстян А. Г., Малова Т. И., Радаева И. А., Туровская С. Н. HETEROGENEOUS CRYSTALLIZATION OF LACTOSE IN TECHNOLOGY OF SWEETENED CONDENSED MILK 32 1 2014
171 Ивашина О. А., Терещук Л. В., Трубникова М. А., Старовойтова К. В. INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD 32 1 2014
172 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
173 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
174 Марьин В. А., Верещагин А. Л., Фомина И. Г. CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES» 30 3 2013
175 Шушпанников А. С., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN AND OPERATION PARAMETERS OF ULTRAFILTRATION APPARATUS FOR SKIMMED MILK CONCENTRATION 30 3 2013
176 Резниченко И. Ю., Егорова Е. Ю. THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY 30 3 2013
177 Инербаева А. Т., Инербаев Б. О., Аржаников А. В. ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS 29 2 2013
178 Глазунова О. А., Долганюк В. Ф., Астахова Л. А., Дроздова Т. М. OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER 29 2 2013
179 Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н. THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE 29 2 2013
180 Симоненкова А. П. FOOD FORTIFIER FOR THE DAIRY INDUSTRY 28 1 2013
181 Витченко А. С., Гаврилова Н. Б. INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING 28 1 2013
182 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
183 Каленик Т. К., Чернышева И. В. COMPLEX SYSTEM OF FOODSTUFF QUALITY AND SAFETY ASSESSMENT USING INFORMATION TECHNOLOGIES 27 4 2012
184 Уточкина Е. А., Решетник Е. И. EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS 27 4 2012
185 Осинцева М. А., Брагинский В. И., Осинцев А. М. INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION 27 4 2012
186 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
187 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
188 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
189 Майоров А. А., Мироненко И. М., Яшкин А. И. USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK 27 4 2012
190 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
191 Смирнова И. А., Гралевская И. В., Штригуль В. К., Смирнов Д. А. INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION 26 3 2012
192 Харитонов В. Д., Будрик В. Г. SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE 26 3 2012
193 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
194 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
195 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
196 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
197 Рогожина Т. Н., Ганина В. И., Комолова Г. С., Гущина Е. А. MULTIFUNTIONAL BIOLOGICALLY ACTIVE ADDITIVE FOR DAIRY PRODUCTS 25 2 2012
198 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
199 Табакаева О. В. SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED OF FAR EAST REGION IN FOOD TECHNOLOGIES 25 2 2012
200 Иванец В. Н., Иванец Г. Е., Светкина Е. А. THE STUDY OF MILK FOAMING PROPERTIES FOR PROCESSING IN A ROTARY-PULSATING MACHINE 25 2 2012
201 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
202 Субботина М. А., Баканов М. В., Колесникова Т. Г. OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES 24 1 2012
203 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
204 Гуринович Г. В., Абдрахманов Р. Н. THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN 24 1 2012
205 Тошев А. Д., Полякова Н. В., Саломатов А. С. THE RESEARCH OF TECHNOLOGICAL PROPERTIES OF № 2 PUFFED PEARL BARLEY GRITS 24 1 2012
206 Шмалько Н. А. COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR 23 4 2011
207 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
208 Трихина В. В., Романенко Н. С., Щипицин С. К. DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED ON LOCAL PLANT RAW MATERIAL 23 4 2011
209 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
210 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
211 Гаврилова Н. Б., Рябкова Д. С. LACTOSE HYDROLYSIS OF SKIM MILK AS A RAW MATERIAL FOR CHEESE PRODUCT MANUFACTURE 23 4 2011
212 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
213 Борисова Г. В., Бессонова О. В., Крупин А. В. TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS FROM CASEIN HYDROLYSATES 23 4 2011
214 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
215 Белюстова К. О., Соколова Л. И. DETERMINATION OF CHLORAMPHENICOL IN FOODS WITH DIFFERENT FAT CONTENT 22 3 2011
216 Булгакова О. М., Иванова С. А. MODELING OF ACTIVE ACIDITY DYNAMICS OF DAIRY MEDIUM UNDER THE INFLUENCE OF MICROFLORA 22 3 2011
217 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
218 Короткая Е. В. Collodion Film Formation Technology and Properties 21 2 2011
219 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
220 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
221 Червецов В. В., Гощанская М. Н., Галстян А. Г. Innovation Technique of Butter Production from High Fat Cream 21 2 2011
222 Ульрих Е. В. Proteins and Fat Extraction from Milk Rinse Water 21 2 2011
223 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
224 Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И. The technology factor influence on the combined cheese product quality 21 2 2011
225 Шахматов Р. А., Хавров И. В. The Technology of Curd Manufacture from Low-Protein Milk 21 2 2011
226 Мудрикова Ю. В., Тустугашева С. А. Cattle prion diseases 20 1 2011
227 Семенов А. Г. Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution 20 1 2011
228 Остроумов Л. А., Шахматов Р. А., Курбанова М. Г. Investigation of seasonal changes in fractional composition of milk proteins 20 1 2011
229 Ефименко А. В. Milk and dairy products market: current trends and development 20 1 2011
230 Галстян А. Г., Буянова Е. О., Иванова А. Ю. New technology in the production of concentrated milk drinks 20 1 2011
231 Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. Quality of boiled sausage with selenium fortified flour 20 1 2011
232 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
233 Терещук Л. В., Савельев И. Д., Старовойтова К. В. Emulsifying Systems in the Technology of Milk Fat Emulsion Products 19 4 2010
234 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
235 Терещук Л. В., Савельев И. Д. Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil 19 4 2010
236 Ермолаев В. А., Чесноков Н. С., Масленникова Г. А., Дуйсембаева С. К. The Effect of Specific Concentrating Surface Size on Vacuum Liquid Dairy Products Concentration 19 4 2010
237 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
238 Латков Н. Ю., Позняковский Д. В., Австриевских А. Н. Experimental substantiation and practical realization of diets for sportspeople of various qualifications 18 3 2010
239 Лупинская С. М. Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup 18 3 2010
240 Лобасенко Б. А., Семенов А. Г. Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions 18 3 2010
241 Кирсанов М. П. Sorption tertiary treatment of potable water for food production 18 3 2010
242 Ермолаев В. А., Кушевский И. В. The effect of heat application on vacuum concentration of liquid dairy products 18 3 2010
243 Тимощук И. В. The problem of water preparation for the food industry 18 3 2010
244 Иванова С. А. The stochastic model of acid coagulation in disperse systems of skim milk 18 3 2010
245 Дедков К. А. Analysis of milch-cow productivity 17 2 2010
246 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
247 Терещук Л. В., Долголюк И. В. Investigation of coconut paste composition and properties and its usage in spreads production 17 2 2010
248 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
249 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
250 Остроумов Л. А., Дедков К. А. The studies of the physico-chemical processes in the acid-rennet milk coagulation 17 2 2010
251 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
252 Жарыкбасова К. С. The way to decrease cadmium and plumbum content in milk 17 2 2010
253 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
254 Мудрикова О. В., Митрохин П. В. The investigation of detergents influence on milk proteins 16 1 2010
255 Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А. The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency 16 1 2010
256 Ердакова В. П., Позняковский В. . The results of complex cosmeceutics and nutraceutics usage in acne prevention 16 1 2010
257 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
258 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
259 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
260 Попов А. М., Берязева Л. Н., Майтаков А. Л. Optimization of the process of granule formation in the dish granulator 15 4 2009
261 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
262 Киселев В. ., Сальников В. Structure of the trading offer mineral waters in Kuzbas 15 4 2009
263 Крупин А. . The analysis of laws of ageing gel formation components In connection with manufacture from them drinks 15 4 2009
264 Просеков А., Курбанова М. Г. АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ 15 4 2009
265 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
266 Позняковский В. . Development of technology of toning up dairy products 14 3 2009
267 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
268 Крупин А. В. Physical and chemical processes at gel formation dairy whey 14 3 2009
269 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
270 Крупин А. В. The analysis of influence of pectin on law of hydrolysis of lactose in connection with manufacture of drink 14 3 2009
271 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
272 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 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 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
276 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
277 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
278 Терещук Л. В., Шишкина Т. Л. Fatty bases designing for cream-and - vegetative spred of universal purpose 12 1 2009
279 Харитонов В. Д., Димитриева С. Е. MICROFILTRATION - THE ALTERNATIVE METHOD FOR EXTANTION OF DAIRY PRODUCTS STORAGE LIFE 12 1 2009
280 Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. Role of calcium ions in colloid stability of casein micelles 12 1 2009
281 Родин Е. Statistical error of calculation origin extract under formula of Balling 12 1 2009
282 Крупин А. В. The analysis of changes of physical and chemical indicators of milk at lactose hydrolysis 12 1 2009
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