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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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Processes and equipment for food production
Examination of consumer qualities of milk products by magnetic-resonance tomography Alexeev G.V., Khripov A.A., Yakovlev A.A. |
pp. 1 |
Prospect of using explosion welding to manufacture food industry equipment Alexeev G.V., Andreyev E.A., Mikhailov N.P., Dmitritchenko M.I. |
pp. 2 |
Research on the creation of an efficient burner for thermal food processing plants Amosova M.A., Antufiev V.T. |
pp. 3 |
Study and development of low-lactase sour-milk drinks for dietary-prophylactic purpose Arsenyeva T.P. |
pp. 4 |
Phytoextracts are natural inhibitors of food spoilage (review) Bazarnova J.G. |
pp. 5 |
Creation of functional foods for workers contacting with industrial aromatic compounds Baychenko L.A. |
pp. 6 |
Enhancement of efficiency of alcohol production by carrying out some technological stages in one apparatus. Shell-and-tube jet-injection fermenter (STJIF) Ibragimov T.S., Alexander G. Novoselov, Barakova N.V., Natchetova M.F. |
pp. 7 |
On the effect of potato membrane (peel) on mass-transfer when it is heated by electromagnetic energy of SHF field Voronenko B.A., Klokov U.V., Goppe D.A. |
pp. 8 |
Calculation of overall dimensions of a vibratory milk heater Voronenko B.A., Demidov S.F., Demidov A.S., Akzhighitova A.A. |
pp. 9 |
Consumer qualities of products made of whitefish (Coregonus nasus Pallas) caught in the Yenisei river lower basin Gnedov A.A. |
pp. 10 |
Mechanical and physical-chemical methods of processing phytogenic raw material by using impulse excitation Головацкий В.А. |
pp. 11 |
Process study of food processing by impulse excitation Головацкий В.А. |
pp. 12 |
Hydrodynamic model of pounding calcium containing food additives Alexeev G.V., Danilenko E.A. |
pp. 13 |
Factors governing the content of some heterocyclic compounds in beer Dedegkayev A.T., Batashov B.E., Sobolev V.V. |
pp. 14 |
Rheological indices of a curd product on the basis of dry components Zabodalova L.A.,, Solovyova M.S. |
pp. 15 |
Use of products of cavitation technology in the investigation of wasteless molding technology Konovalova M.U. |
pp. 16 |
Hydrodynamic features of flow in gas-filled drinks in an annular channel at bottling Alexeev G.V., Lunyov K.N. |
pp. 17 |
Viscosity - speed characteristics of fused cheese "Soviet" Nikolaev L.K., Denisenko A.F., Nikolaev B.L. |
pp. 18 |
The dependence of the viscosity characteristics of processed cheese "Friendship" on the gradient of the velocity and temperature of the product Nikolaev L.K., Denisenko A.F., Nikolaev B.L. |
pp. 19 |
The intensification of the cooling process margarine emulsions Nikolaev L.K., Denisenko A.F., Nikolaev B.L. |
pp. 20 |
Some aspects of drying sea algae Obodov L.A. |
pp. 21 |
Membrane methods of beer dealcoholizing Oganesian V.G., Petrova N.A., Tamazian G.A. |
pp. 22 |
Scientific-practical aspects of solubilization of concentrated solutions of fat acid sodium salts Potchernikov V.I. |
pp. 23 |
Development of a method to research and evolvement of scientific conception on crystalline and liquid phases of industrially manufactured hard soaps Potchernikov V.I. |
pp. 24 |
Study of anion adsorption in sodium soaps on dirty and cleaned cloth Potchernikov V.I. |
pp. 25 |
Basic processes of making confectionery cream Polyakov S.V. |
pp. 26 |
Resource saving technology of making bakery products bread using special purpose wheat rich leaven Savkina O.A., Krasnikova Ludmila Vasilievna |
pp. 27 |
Examination of the effect of alternative raw materials on the quality of bakery half-finished products Sergatchyova E.S. |
pp. 28 |
Investigation of potentialities to use second-grade wheat (Durum) flour in manufacturing technique of breadmaking Sergatchyova E.S., Ternovskoy G.V. |
pp. 29 |
Influence of aeration conditions on acetaldehyde and diacetyl content in unfiltered beer Tamazian G.A. |
pp. 30 |
A method of producing food additive from fish bones Fatykhov J.A., Suslov A.E., Mazharov A.V. |
pp. 31 |
Use of vegetable-origin additives for producing soft rennet cheeses from ultrafiltration concentrate of skim milk Yakovtchenko N.V., Silantiyeva L.A. |
pp. 32 |