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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 178 articles
Search string: functional properties
№ Authors Title Volume Issue Year
1 Лутков И. П., Макаров А. С., Шмигельская Н. А. Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties 54 1 2024
2 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
3 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
4 Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А. Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins 53 3 2023
5 Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. Sonochemical Effects on Wheat Starch 53 3 2023
6 Багаев А. А., Бобровский С. О. Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency 53 2 2023
7 Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn 53 2 2023
8 Храмова В. Н., Сурков Д. И., Лубчинский К. А. Effect of Microwave Radiation on the Chemical Composition of Chickpeas 53 1 2023
9 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
10 Романов А. С., Марков А. С., Сергеева И. Ю., Козубаева Л. А., Протопопов Д. Н. Effect of Ionising Irradiation on Wheat Flour 52 4 2022
11 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
12 Кондратенко В. В., Посокина Н. Е., Федянина Н. И. , Карастоянова О. В. , Коровкина Н. В. Quality Indicators of Agaricus bisporus after Ultraviolet Treatment 52 4 2022
13 Бредихин С. А. , Мартеха А. Н., Андреев В. Н., Каверина Ю. Е. , Короткий И. А. Rheological Properties of Mayonnaise with Non-Traditional Ingredients 52 4 2022
14 Ворошилин Р. А., Курбанова М. Г., Юстратов В. П., Ларичев Т. А. Identifying Bioactive Peptides from Poultry By-Products 52 3 2022
15 Дунченко Н. И., Янковская В. С. A New Approach to Developing the Quality of Yoghurts with Functional Ingredients 52 2 2022
16 Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts 52 2 2022
17 Стаценко Е. С., Штарберг М. А., Бородин Е. А. Isoflavonoids in Soy and Soy-Containing Foods 52 2 2022
18 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
19 Рязанцева К. А., Шерстнева Н. Е. Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry 52 2 2022
20 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. Various Flours in Pastry Production Technology 52 2 2022
21 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
22 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
23 Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г. Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit 51 4 2021
24 Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. A New Approach to the Development of Food Products 51 3 2021
25 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
26 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
27 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
28 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
29 Орлова Т. В., Айдер М. Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties 51 1 2021
30 Сибирцев В. С., Нечипоренко У. Ю., Кабанов В. Л., Кукин М. Ю. Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils 50 4 2020
31 Бахчевников О. Н., Брагинец С. В. Extrusion of Plant Raw Materials in Food Production: A Review 50 4 2020
32 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
33 Дышлюк Л. С., Бабич О. О., Остроумов Л. А., Ван С., Носкова С. Ю., Сухих С. А. Psychrophilic Microorganisms in Natural Sources of the Kemerovo Region: Isolation and Antimicrobial Properties 50 4 2020
34 Степанова А. Г., Давыденко Н. И., Голуб О. В., Степанова Е. Н. Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.) 50 3 2020
35 Папахин А. А., Колпакова В. В., Бородина З. М., Сарджвеладзе А. С., Васильев И. Ю. Modified Porous Starch in Development of Biodegradable Composite Polymer Materials 50 3 2020
36 Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL 50 2 2020
37 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
38 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
39 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
40 Березин М. А., Борисов В. И. EFFECT OF THE FRICTIONAL PROPERTIES OF SUNFLOWER SEEDS ON THE EFFICIENCY OF PRESSING EQUIPMENT 49 4 2019
41 Сафронова Т. М., Панчишина Е. М., Кращенко В. В., Карпенко Ю. В. EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS 49 4 2019
42 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
43 Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY 49 4 2019
44 Зайцева И. И., Шеламова С. А., Дерканосова Н. М. Effect of Pumpkin Husks on Cracker Dough Fermentation 49 3 2019
45 Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs 49 3 2019
46 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
47 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
48 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
49 Тверитникова И. С., Кирш И. А., Помогова Д. А., Банникова О. А., Безнаева О. В., Романова В. А. Polyolefin-Based Multilayer Packaging Material Modified by Ethylene Propylene Copolymer in Food Storage 49 1 2019
50 Конева С. И., Егорова Е. Ю., Козубаева Л. А., Резниченко И. Ю. The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality 49 1 2019
51 Марьин В. А., Верещагин А. Л., Бычин Н. В. Winter Buckwheat Grain: The Dynamic Pattern of the Mechanical Properties of the Main Fraction 49 1 2019
52 Школьникова М. Н., Бакин И. А., Мустафина А. С., Алексенко Л. А. Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes 48 4 2018
53 Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. Improving the Salting Technology for Fermented Maral Meat Products 48 4 2018
54 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
55 Ульрих Е. В. The study of the modified flocculants properties for whey components isolation 48 2 2018
56 Жбанова Е. В. Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review) 48 1 2018
57 Скрипко О. В., Стаценко Е. С., Покотило О. В. Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value 48 1 2018
58 Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г. Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation 48 1 2018
59 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
60 Жарыкбасова К. С., Смирнова И. А., Тазабаева К. А., Кыдырмолдина А. Ш., Жарыкбасов Е. С. ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII 47 4 2017
61 Рензяева Т. В., Тубольцева А. С., Рензяев А. О. FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES 47 4 2017
62 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
63 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
64 Болдина А. А., Сокол Н. В., Санжаровская Н. С. USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY 47 4 2017
65 Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О. PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE 46 3 2017
66 Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY 46 3 2017
67 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
68 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
69 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
70 Самченко О. Н., Меркучева М. А. MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS 43 4 2016
71 Соболь И. В. THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS 43 4 2016
72 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
73 Попов Д. М., Терещук Л. В. DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS 42 3 2016
74 Аникина В. А., Чиркина Т. Ф. FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT 42 3 2016
75 Скрипко О. В., Литвиненко О. В., Покотило О. В. SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS 42 3 2016
76 Пискаева А. И., Дышлюк Л. С., Сидорин Ю. Ю. CLUSTER SILVER INFLUENCE ON PATHOGENIC MICROFLORA OF AGRO-INDUSTRIAL ORGANIC WASTE 41 2 2016
77 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
78 Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И. DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING 40 1 2016
79 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
80 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
81 Григорьева Р. З., Мотырева О. Г., Шевелева Г. И. DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS 39 4 2015
82 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
83 Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION 38 3 2015
84 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
85 Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю. LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES 38 3 2015
86 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
87 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
88 Устинова Ю. В., Латкова Е. В., Позняковский В. М. DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT 37 2 2015
89 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
90 Марьин В. А., Харитонов Д. В., Харитонова И. В. THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY 37 2 2015
91 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
92 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
93 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
94 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
95 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
96 Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES 35 4 2014
97 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
98 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
99 Куракин М. С., Баранец С. Ю., Костина Н. Г., Мотырева О. Г. INFLUENCE OF METHOD OF VEGETABLE RAW MATERIALS PROCESSING ON CONSUMER PROPERTIES OF GOODS 34 3 2014
100 Банникова А. В. NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS 34 3 2014
101 Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М. APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE 33 2 2014
102 Куропаткина О. В., Андреева А. А., Кирдяшкин В. В. DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES 33 2 2014
103 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
104 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
105 Прибытова О. С., Прибытов И. В., Першина Е. И. PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE 33 2 2014
106 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
107 Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З. STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS 32 1 2014
108 Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION 32 1 2014
109 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
110 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
111 Марьин В. А., Верещагин А. Л., Фомина И. Г. ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS 31 4 2013
112 Бредихин А. С., Червецов В. В. FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION 31 4 2013
113 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
114 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
115 Дроздецкая И. С., Березовикова И. П. SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY 30 3 2013
116 Макарова Н. В., Валиулина Д. Ф. EFFECT OF HEAT TREATMENT ON CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF APPLE JUICES OF DIRECT EXTRACTION 29 2 2013
117 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
118 Цэнд-Аюуш Ч., Ганина В. И. PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA 28 1 2013
119 Бибик И. В., Гужель Ю. А. TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT 28 1 2013
120 Хамагаева И. С., Бояринева И. В., Потапчук Н. Ю. THE STUDY OF PROBIOTIC PROPERTIES OF COMBINED STARTER 28 1 2013
121 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
122 Терещук Л. В., Ивашина О. А. TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES 27 4 2012
123 Майтаков А. Л. INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT 26 3 2012
124 Захарова Л. М., Орехова С. В., Захаренко М. А., Лозманова С. С. INVESTIGATION OF TECHNOLOGICAL PARAMETERS OF FUNCTIONAL FERMENTED MILK PRODUCT 25 2 2012
125 Махачева Е. В. MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM 25 2 2012
126 Самченко О. Н., Каленик Т. К., Вершинина А. Г. PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS 25 2 2012
127 Табакаева О. В. SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED OF FAR EAST REGION IN FOOD TECHNOLOGIES 25 2 2012
128 Вагайцева Е. А. THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO 25 2 2012
129 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
130 Челнакова Н. Г., Тенешев Е. И., Голуб О. В. DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES 24 1 2012
131 Лаженцева Л. Ю. EFFECT OF PROTEOLYTIC ACTIVITY OF BACTERIA ON THE QUALITY OF MARINE RAW MATERIALS 24 1 2012
132 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
133 Бибик И. В., Глинёва Ю. А. PROSPECTS OF USING PINE NEEDLES EXTRACT IN THE PRODUCTION OF FUNCTIONAL DRINKS 24 1 2012
134 Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT 24 1 2012
135 Куроптева Л. А., Панкратов В. В. THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR 24 1 2012
136 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
137 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
138 Челнакова Н. Г., Илюшина Е. Е., Австриевских А. . DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM 23 4 2011
139 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
140 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
141 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
142 Шмалько Н. А., Чалова И. А., Ромашко Н. Л. RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR 22 3 2011
143 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
144 Зеленский В. А., Короткий И. А. THE INFLUENCE OF PACKAGING OF SOFT BRINE-RIPENED CHEESES IN POLYMER FILM ON PRODUCT RIPENING AND QUALITY 22 3 2011
145 Шмалько Н. А. Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours 21 2 2011
146 Тихонова Н. В., Позняковский В. М. Experimental and clinical tests of baa «Eramin» 21 2 2011
147 Решетник Е. И., Уточкина Е. А. Fermented plant milk drink with functional characteristics: technology development 21 2 2011
148 Евдокимова О. В. Gensenosides content of cultivated ginseng and ranges of its extracts functionality 21 2 2011
149 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
150 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
151 Беспоместных К. В., Галстян А. Г., Короткая Е. В. Study of biochemical and morphological properties of strains of bacteria genus 21 2 2011
152 Тихонова Н. В., Улитин Е. В. Biologically active additive «Eramin»: evaluation and antioxsidant properties investigation 20 1 2011
153 Дроздецкая И. С., Березовикова И. П. Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish 19 4 2010
154 Мелихова Т. А., Данилов М. Б., Колесникова Н. В. Development of a Cooked and Smoked Meat Product from Mutton 19 4 2010
155 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
156 Лупинская С. М. Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup 18 3 2010
157 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
158 Курбанова М. Г., Железнов А. И. Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation 18 3 2010
159 Будкевич Р. О., Евдокимов И. А., Будкевич Е. В. Theoretical background of biorhythms control using functional foods 18 3 2010
160 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
161 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
162 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
163 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
164 Курбанова М. Г., Аветисян Г. А. Research of influence of κ-casein hydrolysis degree on gels properties 16 1 2010
165 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
166 Киселев В. М., Григорьева Р. З., Зоркина Н. Н. The resource analysis of regional sources of white baker's flour 16 1 2010
167 Ердакова В. П., Позняковский В. . The results of complex cosmeceutics and nutraceutics usage in acne prevention 16 1 2010
168 Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. The study of milk ripening in soft acid-rennet cheeses production 16 1 2010
169 Рензяева Т. Functional properties of protein products from the oil cake of rape and false flax 15 4 2009
170 Субботина М. . Study of process of the absorption of a moisture and solubility of a cedar flour 14 3 2009
171 Шилов А. В., Бакин И. А. The research of the rheological characteristics of the combined mixture based on dry milk 14 3 2009
172 Гаврилов А. Ф., Жуликов В. О. Functional properties of soybeans as the basic consumer characteristics of products of their processing 13 2 2009
173 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
174 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
175 Красина И. Б., Джахимова О. И., Капаева Е. А. Waffle wares for a dietary feed 13 2 2009
176 Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С. Influence of products of processing of hop on biotechnological properties baking yeast 12 1 2009
177 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
178 Гиро Т., Чиркова О. Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний 12 1 2009
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