«Department of scientific and publishing activities»
Ru En
Open access
Subscription/purchasing
Submit manuscript
Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
Article search
Search query
Parameters
Results per page
Search results: 234 articles
Search string: acid value
№ Authors Title Volume Issue Year
1 Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products 54 1 2024
2 Пухальский Я. В. , Воробьев Н. И. , Лоскутов С. И. , Чукаева М. А., Глушаков Р. И., Глушаков Р. И., Бабыка А. В. , Мещеряков Д. Д. , Якубовская А. И. Effect of External Factors on Trace Element Profile and Biomass of Mustard (Brássica júncea L.) Microgreens: Neural Network Analysis 54 1 2024
3 Лутков И. П., Макаров А. С., Шмигельская Н. А. Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties 54 1 2024
4 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
5 Milentyeva Irina, Vesnina Anna, Fedorova Anastasiya, Ostapova Elena, Larichev Timothy Chlorogenic Acid and Biohanin A from Trifolium pratense L. Callus Culture Extract: Functional Activity In Vivo 53 4 2023
6 Borodina Alexandra, Veliaev Yurii, Osokin Alexander Comprehensive Methodological Approach to Determining Lipids in Clams 53 4 2023
7 Ivanova Natalia, Martynova Elizaveta, Vershinina Anna, Lomakin Maksim, Eremeeva Galina, Gordaya Olesya, Shandakov Sergey Electrochemical Sensors Based on Single-Wall Carbon Nanotubes in Voltammetric Ascorbic Acid Tests 53 4 2023
8 Гуринович Г. В., Патракова И. С., Хренов В. А. , Патшина М. В., Шевченко А. И. Effect of Dry Aging on Beef Muscle Proteins 53 3 2023
9 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Functional Biscuits with Soy Protein 53 3 2023
10 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
11 Сухих С. А., Буденкова Е. А., Бойченко Ю.-Д. С., Анохова В. Д., Долганюк В. Ф., Каширских Е. В. Optimizing the Production of Polysaccharides from Cyanobacterium sp. IPPAS B-1200 53 3 2023
12 Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф. Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment 53 3 2023
13 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
14 Крикунова Л. Н., Дубинина Е. В., Свиридов Д. А., Томгорова С. М. Assessment-Based Optimization of Distillation Parameters 53 2 2023
15 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
16 Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value 53 2 2023
17 Лутков И. П., Ермолин Д. В. Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis 53 2 2023
18 Нициевская К. Н., Станкевич С. В., Бородай Е. В. Ultrasound Treatment of Iota-Carrageenan and Guar Gum 53 2 2023
19 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
20 Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids 53 1 2023
21 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
22 Куценкова В. С., Неповинных Н. В., Еганехзад С. А. Hybrid Gel as a Substitute for Hard Fats in Confectionery 53 1 2023
23 Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. Acidification in Distillation Technology 52 4 2022
24 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
25 Милентьева И. С., Фотина Н. В., Жарко М. Ю. , Проскурякова Л. А. Microbial Treatment and Oxidative Stress in Agricultural Plants 52 4 2022
26 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
27 Мазалевский В. Б. , Голуб О. В., Чекрыга Г. П., Бородай Е. В. , Мотовилов О. К. Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels 52 4 2022
28 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
29 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
30 Федорова А. М., Дышлюк Л. С., Милентьева И. С., Лосева А. И., Неверова О. А., Хелеф Мохаммед Эль Амин Geroprotective activity of trans-cinnamic acid isolated from the Baikal skullcap (Scutellaria baicalensis) 52 3 2022
31 Элеманова Р. Ш. Seasonal Changes in the Protein Composition of Khainak Milk 52 3 2022
32 Гурский И. А., Творогова А. А. The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream 52 3 2022
33 Аверьянова Е. В., Школьникова М. Н., Школьникова М. Н., Чугунова О. В. Antioxidant Properties of Triterpenoids in Fat-Containing Products 52 2 2022
34 Ганина В. И., Машенцева Н. Г., Ионова И. И. Bacteriophages of Lactic Acid Bacteria 52 2 2022
35 Черемных Д. А., Губаненко Г. А., Речкина Е. А., Маюрникова Л. А., Теплюк Н. Ю. Biological Protein Value of Pteridium aquilinum (L.) Kuhn 52 2 2022
36 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
37 Кусова И. У., Ильдирова С. К., Федотова Н. А., Быстров Д. И. Pâté with Inulin Supplement 52 2 2022
38 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
39 Вебер А. Л., Леонова С. А., Кондратьева О. В. Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas 52 1 2022
40 Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ульянова Е. В. New Nitrogen-Containing Raw Materials in Distillate Technology 52 1 2022
41 Новикова А. Е., Скрыпник Л. Н. Combined Surfactant and Enzyme-Assisted Extraction of Pectin from Hawthorn (Crataegus monogyna Jacq.) Fruits 51 4 2021
42 Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х. Effect of Berry Extracts on Saccharomyces cerevisiae Yeast 51 4 2021
43 Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. Fermented Milk Beverages Fortified with Soy Protein 51 4 2021
44 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
45 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
46 Агеева Н. М., Ширшова А. А., Тихонова А. Н. Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine 51 3 2021
47 Гурьев С. С., Попов В. С. Properties of Starter Cultures Based on Non-Traditional Flours 51 3 2021
48 Никифорова А. П., Хазагаева С. Н., Хамагаева И. С. Tolerance of Lactobacillus sakei to Osmotic Stress 51 3 2021
49 Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В. Forming Soy Malt Quality with Organic Growth Promoters 51 2 2021
50 Лутков И. П., Ермолин Д. В., Задорожная Д. С., Луткова Н. Ю. Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma 51 2 2021
51 Захарова Л. М., Горбунчикова М. С. A New Synbiotic Fermented Dairy Product: Technological Production Features 51 1 2021
52 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
53 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
54 Ли Н. Г., Каленик Т. К. Safety Assessment of Aqueous and Supercritical CO2 Extracts of the Chaga Mushroom Inonotus obliguus 51 1 2021
55 Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters 50 4 2020
56 Кондратенко В. В., Посокина Н. Е., Лялина О. Ю., Колоколова А. Ю., Глазков С. В. Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia 50 4 2020
57 Бахчевников О. Н., Брагинец С. В. Extrusion of Plant Raw Materials in Food Production: A Review 50 4 2020
58 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
59 Платонова Н. Б., Белоус О. Г. Biochemical Composition of Tea and its Changes under Different Factors 50 3 2020
60 Тихонова А. Н., Агеева Н. М., Бирюкова С. А., Глоба Е. В., Абакумова А. А. Effect of grape variety, place of growth, and processing technology on the physical and chemical indicators of grape pomace 50 3 2020
61 Подлегаева Т. В., Козлова О. В., Кригер О. В., Потураева Н. Л., Кригер О. В. Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season 50 3 2020
62 Бочкарева З. А., Волшенкова Е. С. ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE 50 2 2020
63 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
64 Ростовская М. Ф., Боярова М. Д., Клыков А. Г. EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT 50 2 2020
65 Короткая Е. В., Короткий И. А., Васильев К. И., Остроумов Л. А. MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING 50 2 2020
66 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
67 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
68 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
69 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
70 Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. Food Fortification as a Preventive Factor of Micronutrient Deficiency 50 1 2020
71 Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. Optimization Formulation of Semi-Finished Sponge Cake 50 1 2020
72 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
73 Петрова С. Н., Ещенко А. Р., Минеева Е. М. FAT CONTENT IN PRESCHOOLERS’ DIET 49 4 2019
74 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
75 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
76 Зенькова М. Л. MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS 49 4 2019
77 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
78 Оразов А., Надточий Л. А., Сафронова А. В. Assessing the Biological Value of Milk Obtained from Various Farm Animals 49 3 2019
79 Гербер Ю. Б., Гаврилов А. В. Machine Processing of Milk in Dairy Production 49 3 2019
80 Смирнов С. О., Фазуллина О. Ф. Non-Traditional Raw Materials in Pasta Production of High Nutrition Value 49 3 2019
81 Вобликова Т. В., Садовой В. В., Барыбина Л. И. Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile 49 3 2019
82 Пономарёва О. И., Борисова Е. В., Прохорчик И. П. Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales 49 2 2019
83 Табаторович А. Н., Резниченко И. Ю. Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid 49 2 2019
84 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
85 Каширских Е. В., Бабич О. О., Кригер О. В. Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties 49 2 2019
86 Почицкая И. М., Росляков Ю. Ф., Комарова Н. В., Рослик В. Л. Sensory Components of Fruits and Berries 49 1 2019
87 Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. Syrups in Sugar Confectionery Products of High Nutritional Value 49 1 2019
88 Кригер О. В., Носкова С. Ю. Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods 48 4 2018
89 Терещук Л. В., Старовойтова К. В. Hghly Effective Methods of Modification of Fats in Milk-Containing Products 48 3 2018
90 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
91 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
92 Егорова Е. Ю., Резниченко И. Ю. Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes 48 2 2018
93 Рябцева С. А., Ахмедова В. Р., Анисимов Г. С. Ice cream as a carrier of Lactobacillus acidophilus 48 2 2018
94 Пономарёва О. И., Борисова Е. В., Прохорчик И. П. Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile 48 2 2018
95 Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л. Breadsticks with enhanced nutritional value for salt-free nutrition 48 1 2018
96 Жбанова Е. В. Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review) 48 1 2018
97 Гуринович Г. В., Патракова И. С., Кудряшов Л. С. Study of the effect of curing mixture compositions on oxidation of lipids in meat systems 48 1 2018
98 Чижикова О. Г., Коршенко Л. О., Павлова М. А. DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS 46 3 2017
99 Лупинская С. М., Ганцева А. Н. INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES 46 3 2017
100 Магомедов Г. О., Лобосова Л. А., Журахова С. Н. JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES 46 3 2017
101 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
102 Майоров А. А., Усатюк Д. А. THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT 46 3 2017
103 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
104 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
105 Голуб О. В., Степанова Е. Н., Тяпкина Е. В. NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES 44 1 2017
106 Ткаченко В. В., Одегов Н. И., Дорофеев Р. В. SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.Part 1. Lytic properties of phage associations 44 1 2017
107 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
108 Саженова Ю. М., Лупинская С. М. DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE 43 4 2016
109 Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS 43 4 2016
110 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
111 Щеколдина Т. В., Черниховец Е. А., Христенко А. Г. THE STUDY OF BIOLOGICAL VALUE OF QUINOA SEEDS (CHENOPODIUM QUINOA) TO CREATE SPECIALIZED FOOD PRODUCTS 42 3 2016
112 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
113 Дудикова Г. Н., Чижаева А. В. CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES 41 2 2016
114 Бабий Н. В., Помозова В. А., Пеков Д. Б. DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE 41 2 2016
115 Куракин М. С. INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION 40 1 2016
116 Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX 40 1 2016
117 Наумова Н. Л. THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK 40 1 2016
118 Окусханова Э. К., Асенова Б. К., Ребезов М. Б., Омаргалиева Н. К., Есимбеков Ж. С. AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER 39 4 2015
119 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
120 Ахмедова В. Р., Рябцева С. А., Шпак М. А., Анисимов Г. С., Маругина Е. В. SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS 39 4 2015
121 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
122 Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET 39 4 2015
123 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
124 Черненкова А. А., Леонова С. А., Пусенкова Л. И. IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN 38 3 2015
125 Табаторович А. Н., Резниченко И. Ю. PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION 38 3 2015
126 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
127 Лупинская С. М., Кузнецова Л. А. DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 37 2 2015
128 Змиевская Т. Н., Усатенко Н. Ф. FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT 36 1 2015
129 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
130 Бахолдина Л. А., Севодин В. П. THE STUDY OF FRACTIONATION OF WHEAT BRAN FERMENTATIVE HYDROLYSATE WITH AMBERLITE XAD-4 36 1 2015
131 Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS 35 4 2014
132 Марьин В. А., Харитонов Д. В. LINEAR GROWTH AND PASSIVATION OF ACTIVE CELLS OF MICROORGANISM GROWING CULTURE 35 4 2014
133 Кручинин А. Г., Агаркова Е. Ю., Рязанцева К. А., Королева О. В., Федорова Т. В., Харитонов В. Д., Карпычев С. В., Малахов И. В. QUARK PRODUCT FOR NUTRITION OF PEOPLE WITH SYMPTOMS OF ALLERGY TO MILK PROTEINS 35 4 2014
134 Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO 35 4 2014
135 Казанцева Е. Г. THE FUNCTIONING OF THE GLOBAL COMPANIES IN THE FOOD MARKETS 35 4 2014
136 Клещевский Ю. Н., Казанцева Е. Г. ASSESSMENT OF FOOD SECURITY IN A COUNTRY 34 3 2014
137 Гомбоева В. В., Плотников Д. А. COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT 34 3 2014
138 Выборнов А. А., Анисимова Л. В. INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR 34 3 2014
139 Зотов В. П., Жидкова Е. А. DETERMINATION OF THE WORKING CAPITAL IN THE MODERN ECONOMY 33 2 2014
140 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
141 Смирнова И. А., Гралевская И. В., Афанасьева Е. О. TECHNOLOGY OF INCUBATION METHOD OF YOGHURT PRODUCTION USING THE SHORT-TERM CLOT COOLING STAGE 33 2 2014
142 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
143 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
144 Расщепкин А. Н., Короткий И. А., Короткая Е. В. INFLUENCE OF LOW-TEMPERATURE PROCESSING ON BLACKCURRANTS QUALITY FACTORS 32 1 2014
145 Краснова Т. А., Гора Н. В., Голубева Н. С. INVESTIGATION ON ADSORPTION OF GALLIC ACID USING ACTIVATED CARBONS 32 1 2014
146 Смирнова И. А., Гралевская И. В., Афанасьева Е. О. OPTIMIZATION OF FERMENTED MILK PRODUCT COOLING 32 1 2014
147 Киселева Т. Ф., Иголинская О. А., Бастрон Е. В. UNCERTAINTY IN ESTABLISHING CORRESPONDENCE OF PRESERVATIVE CONTENT IN WINES TO THE REQUIREMENTS OF STANDARD REGULATIONS 32 1 2014
148 Бояринева И. В., Хамагаева И. С. BIOCHEMICAL ACTIVITY OF PROPIONIC ACID BACTERIA AND COMBINED SOURDOUGH BASED ON ADAPTED FORMULA 31 4 2013
149 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
150 Овчаренко И. В., Севодина К. В. EFFECT OF TECHNOLOGICAL PROCESSING ON VITAMIN C CONTENT IN SEA BUCKTHORN WINE RAW MATERIAL 31 4 2013
151 Шестернин В. И., Рожнов Е. Д., Севодин В. П. INFLUENCE OF ACIDITY ON QUALITY OF WINES FROM ZAGADKA SHAROVA GRAPES 31 4 2013
152 Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П. INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD 31 4 2013
153 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
154 Печенина А. А., Севодин В. П. ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI 30 3 2013
155 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
156 Захарова Л. М., Пушмина И. Н., Дятлов А. В. CHEMICAL COMPOSITION AND CONTENT OF EXTRACTIVES AND POLYSACCHARIDES IN TUBERS AND LEAVES OF STACHYS 30 3 2013
157 Киселева Т. Ф., Иголинская О. А. CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS 30 3 2013
158 Мустафина А. С., Сорокопуд А. Ф., Федяев К. С. INCREASE IN EXTRACTION OF ASCORBIC ACID IN THE FIELD OF LOW-FREQUENCY MECHANI CAL FLUCTUATIONS 29 2 2013
159 Курбанова М. Г., Бондарчук О. Н., Масленникова С. М. PRACTICAL ASPECTS OF HYDROLYSIS OF MILK CASEIN BY ENDOPEPTIDASES 29 2 2013
160 Колесникова Т. Г., Субботина М. А., Шубенкина Н. С. STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS 29 2 2013
161 Терещук Л. В., Старовойтова К. В., Лобова Т. В., Чуглина К. С. TECHNOLOGICAL ASPECTS OF PRODUCTION OF OLEIC ACID FROM RAPE OIL 29 2 2013
162 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
163 Остроумов Л. А., Гаврилов В. Г. BIOTRANSFORMATION OF LACTOSE ENZYME PREPARATIONS β-GALACTOSIDASE 28 1 2013
164 Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING 28 1 2013
165 Цэнд-Аюуш Ч., Ганина В. И. PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA 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 Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER 28 1 2013
168 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
169 Табаторович А. Н., Степанова Е. Н. DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID 27 4 2012
170 Перкель Т. П., Коджебаш К. А. SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS 27 4 2012
171 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
172 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
173 Ганина В. И., Фам Т. Х., Санаксырова Е. И. HEALTHY FOOD PRODUCT FOR THE POPULATION OF VIETNAM 25 2 2012
174 Хамаганова И. В., Дарбакова Н. В., Замбалова Н. А. INFLUENCE OF CULTURE LIQUID OF PROPIONIC-ACID BACTERIA UPON BOILED SAUSAGE AMINO-ACID COMPOSITION 25 2 2012
175 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
176 Табакаева О. В. SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED OF FAR EAST REGION IN FOOD TECHNOLOGIES 25 2 2012
177 Герасимова Т. В., Лодыгин А. Д., Абакумова Е. А., Дергунова Е. В., Скороходова М. В. EFFECT OF BIOLOGICALLY ACTIVE SUBSTANCES OF PHARMACEUTICAL PLANTS ON LACTIC ACID MICROORGANISMS PROPAGATION 24 1 2012
178 Боровицкий М. В., Гаврилов Г. Б. INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED FROM COWS OF DIFFERENT BREEDS ON CHEESE DEVELOPMENT 24 1 2012
179 Субботина М. А., Баканов М. В., Колесникова Т. Г. OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES 24 1 2012
180 Туршук Е. Г., Лобода Е. А. THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER AS RAW MATERIALS FOR FOODS PRODUCTION 24 1 2012
181 Шмалько Н. А. COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR 23 4 2011
182 Часовщиков А. Р., Помозова В. А., Ходжамкулова А. ., Хорунжина С. И., Федюшкина И. Л. ORGANIC ACID COMPOSITION OF GRAIN BASED BEVERAGES 23 4 2011
183 Грицаева М. В., Серов А. В., Слепышева О. А., Храмцов А. Г. RESEARCH ON THE POSSIBILITY OF DETERMINING LACTOBIONIC ACID BY GAS-LIQUID CHROMATOGRAPHY 23 4 2011
184 Борисова Г. В., Бессонова О. В., Крупин А. В. TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS FROM CASEIN HYDROLYSATES 23 4 2011
185 Павлов И. Н., Гора О. Н. THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS 23 4 2011
186 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
187 Архипов А. Н., Трифонов И. Ю., Лосева А. И. DEVELOPMENT OF PASTE-LIKE DAIRY PRODUCTS TECHNOLOGY 22 3 2011
188 Короткая Е. В., Короткий И. А., Ибрагимова Е. А. DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS 22 3 2011
189 Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В. FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS 22 3 2011
190 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
191 Садовая Т. Н. Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture 21 2 2011
192 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
193 Беспоместных К. В., Галстян А. Г., Короткая Е. В. Study of biochemical and morphological properties of strains of bacteria genus 21 2 2011
194 Храмцов А. Г., Дудникова О. А., Лодыгин А. Д. Studying of lipid-protein concentrate nutritive, biological value and keeping ability 21 2 2011
195 Киселева Т. Ф., Григорьева М. С., Золин А. Г. Dietary jams with low glycemic index 20 1 2011
196 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
197 Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. Phenomenological model of thermoacid coagulation of skim milk proteins 20 1 2011
198 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
199 Киселев В. М., Григорьева Р. З., Зоркина Н. Н. Formula and technology of semi-finished biscuit of high nutritional quality 19 4 2010
200 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
201 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
202 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
203 Иванова С. А. The stochastic model of acid coagulation in disperse systems of skim milk 18 3 2010
204 Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. Development of meat products technology functionally intended for prevention of selen defficiency 17 2 2010
205 Терещук Л. В., Долголюк И. В. Investigation of coconut paste composition and properties and its usage in spreads production 17 2 2010
206 Короткая Е. В. Modification of collodion film surface to improve the efficiency of nucleic acid immobilization 17 2 2010
207 Степанова Е. Н., Табаторович А. . Possibility of using succinic acid in the technology of marmalade manufacture 17 2 2010
208 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
209 Остроумов Л. А., Дедков К. А. The studies of the physico-chemical processes in the acid-rennet milk coagulation 17 2 2010
210 Щеглова И. В., Верещагин А. Л. Influence of vacuum-pulse drying of mushrooms on amino acid composition and trypsin inhibiting activity 16 1 2010
211 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Research of structure and properties of the red palm oil used as a functional component emulsionnyh of creams 16 1 2010
212 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
213 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
214 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
215 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
216 Киселев В. ., Сальников В. Structure of the trading offer mineral waters in Kuzbas 15 4 2009
217 Захаренко С. ., Захарова Л. ., Кувшинов Д. . The analysis of structure cottage cheese "Kuzbass" 15 4 2009
218 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
219 Остроумов Л. А., Майоров А. А., Николаева Е. А. Dynamics of formation of figure in cheeses 14 3 2009
220 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
221 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
222 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
223 Табакаева О. В. Acid hydrolysats from waste of processing of folding molluscs of Far East region 13 2 2009
224 Остроумов Л. А., Азолкина Л. Н. Development of technology of processed cheeses with use of vegetative raw material 13 2 2009
225 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
226 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
227 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
228 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
229 Терещук Л. В., Шишкина Т. Л. Fatty bases designing for cream-and - vegetative spred of universal purpose 12 1 2009
230 Щеколдина Т. В., Кудинов П. И., Бочкова Л. К., Сочиянц Г. Г. Influence the protein isolate from sunflower shrot on amino acids structure of bread 12 1 2009
231 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
232 Школьникова М. Н. The possibility comparison method of «the acceleratated ageing» for forecasting working lives nonalcohol balms 12 1 2009
233 Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. Use of shrot from seeds of a pumpkin in bread baking 12 1 2009
234 Щеглова И. В., Верещагин А. Л. Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms 12 1 2009
Техника и технология пищевых производств (Food Processing: Techniques and Technology) uses cookies. By continuing to use the portal, you agree to the storage and use of cookies by the portal and partner sites on your device.
Manage files