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| Issue |
Title |
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| Vol 8, No 2 (2018) |
ТHE IMPROVING THE PRODUCTION TECHNOLOGY OF FRUIT- WHEY DRINKS |
Abstract
PDF (Rus)
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T. A. Кrasnovа, I. V. Timoshсhuk, N. A. Samoilova, J. S. Shulzhenko |
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| Vol 8, No 2 (2018) |
COMBINED EDIBLE FILMS BASED ON XANTHAN GUM |
Abstract
PDF (Rus)
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D. E. Bykov, N. V. Makarova, A. V. Demidova, N. B. Eremeeva |
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| Vol 8, No 3 (2018) |
SPECIFIC FEATURES OF RED TABLE WINE BATONNAGE |
Abstract
PDF (Rus)
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N. M. Ageeva, S. A. Biryukova, U. A. Lisovets |
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| Vol 7, No 1 (2017) |
IMPROVEMENT OF GRAPE JUICE PRODUCTION TECHNOLOGY FOR BABY FOOD |
Abstract
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E. F. Azadova, E. M. Radzhabova, M. E. Akhmedov, A. F. Demirova |
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| Vol 8, No 3 (2018) |
IMPROVEMENT OF APPLE BUTTER CAKE FILLINGS BY THE ADDITION OF ARONIA MELANOCARPA AND HIPPÓPHAE RHAMNOÍDES PUREE |
Abstract
PDF (Rus)
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G. Sh. Gimakova, I. I. Bagautdinov |
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| Vol 7, No 2 (2017) |
INFLUENCE OF BIOLOGICALLY ACTIVE AGENTS ON RESISTANCE TO THE OXIDIZING STRESS OF RICE OIL |
Abstract
PDF (Rus)
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L. P. Nilova, T. V. Pilipenko, A. A. Vytovtov |
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| Vol 8, No 3 (2018) |
SORPTION PROPERTIES OF ZEOLITE IN THE HOTYNETSKY DEPOSITS AND THE PROSPECTS OF ITS USE AS AN ENTEROSORBENT |
Abstract
PDF (Rus)
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E. N. Gribanov, E. R. Oskotskaya, E. V. Mitayeva |
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| Vol 7, No 2 (2017) |
INFLUENCE OF TEMPERATURE ON THE EFFICIENCY OF EXCHANGE PROCESSES DURING THE BATONNAGE IN THE TECHNOLOGY OF GRAPE TABLE WINES |
Abstract
PDF (Rus)
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N. M. Ageeva, S. A. Biryukova, U. A. Lisovets |
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| Vol 8, No 4 (2018) |
FUNCTIONAL ISOTONIC DRINKS BASED ON THE TISSUE FLUID OF RHOPILEMA JELLYFISH |
Abstract
PDF (Rus)
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T. N. Pivnenko, R. V. Esipenko, A. N. Kovalev |
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| Vol 7, No 2 (2017) |
CANNED PASTE MEAT WITH ADDITION OF VEGETABLE OILS MIX |
Abstract
PDF (Rus)
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O. A. Nikonova, E. V. Karpenko, E. A. Selezneva |
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| Vol 8, No 4 (2018) |
FIBRE FLAX VARIETIES AND THE QUALITY OF FLAXSEED BAKERY PRODUCTS |
Abstract
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T. A. Tolmachyova, I. I. Dmitrevskaya, Y. B. Belopukhova, S. L. Belopukhov, O. A. Zharkikh |
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| Vol 7, No 2 (2017) |
COMMODITY QUALITY OF FROZEN BERRIES OF RED CURRANT GROWN IN THE NOVOSIBIRSK REGION |
Abstract
PDF (Rus)
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O. V. Golub, N. I. Davydenko, E. V. Tyapkina |
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| Vol 8, No 4 (2018) |
USE OF COMPLEX NATURAL ADDITIVES FOR THE DEVELOPMENT OF NEW BAKERY RECIPES |
Abstract
PDF (Rus)
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I. V. Maсeichik, S. M. Korpacheva, A. N. Tkach, E. A. Suvorova |
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| Vol 7, No 3 (2017) |
FOOD FLAVOURING INGREDIENTS OF FOOD RECIPES DEVELOPED IN THE PRESENCE OF BACTERIAL CULTURES |
Abstract
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A. N. Ivankin, G. N. Fadeev, V. S. Boldyrev, O. P. Proshina, A. V. Kulikovskii, A. A. Semenova, V. V. Nasonova |
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| Vol 8, No 4 (2018) |
COMBINED TECHNOLOGIES FOR FOOD PRESERVATION USING BIOLOGICAL BARRIERS |
Abstract
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J. G. Bazarnova, J. V. Sepiashvili, V. G. Gnilitsky, A. A. Grebenyuk |
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| Vol 7, No 3 (2017) |
FOOD BY-PRODUCTS AS A SOURCE OF RAW MATERIALS FOR THE PRODUCTION OF EXTRUDED PRODUCTS |
Abstract
PDF (Rus)
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V. V. Vanshin, E. A. Vanshina, A. V. Erkaev |
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| Vol 7, No 3 (2017) |
CREATION OF POLYMERIC PACKAGING MATERIALS WITH ANTIMICROBIAL PROPERTIES |
Abstract
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Y. V. Frolova, I. A. Kirsh, O. V. Beznaeva, D. A. Pomogova, A. A. Tikhomirov |
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| Vol 7, No 3 (2017) |
THE INFLUENCE OF INSOLUBLE DIETARY FIBERS FROM PEA SEED SHELLS ON THE NUTRITIONAL VALUE AND SAFETY OF BAKED GOODS |
Abstract
PDF (Rus)
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N. V. Shelepina, N. E. Polynkova |
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| Vol 7, No 3 (2017) |
FOR THE CALCULATION PROCESS OF MASS TRANSFER IN THE «SOLUTION + PRODUCT» |
Abstract
PDF (Rus)
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E. V. Semеnov, A. A. Slavyanskiy, S. A. Мakarova |
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| Vol 7, No 4 (2017) |
SUBSTANTIATION OF PROCESSING METHODS OF WILD-GROWING RAW MATERIALS FOR THE PRODUCTION OF PYTHONPYTHON |
Abstract
PDF (Rus)
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N. V. Babii |
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| Vol 8, No 1 (2018) |
DIFFUSION OF MINERALS FROM INFANT FORMULAS THROUGH A SEMIPERMEABLE MEMBRANE COMPARED WITH BREAST MILK AND AN EXPERIMENTAL SOLUTION |
Abstract
PDF (Rus)
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N. A. Belokonova, E. Yu. Ermishina, N. A. Naronova, T. V. Borodulina |
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| Vol 8, No 1 (2018) |
SUBSTANTIATION AND DEVELOPMENT OF TECHNOLOGY FOR PRODUCING DRIED MOULDED SEA CUCUMBER PRODUCTS |
Abstract
PDF (Rus)
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S. N. Maksimova, T. N. Slutskaya, A. G. Kim, E. V. Fedoseeva, Е. M. Panchishina, E. V. Surovtseva |
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