Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

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Процессы и аппараты пищевых производств

Analytical decision of the equations heat-conducting for abrasive processing food cheese Alexeev G.V., Voronenko B.A., Головацкий В.А.

pp.

Research of influence of peptide bioregulators on kinetics of gassing frozen dough Andreev A.N., ZHILINSKI D.V. , POPOVA I.A.

pp.

Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry Andreev A.N., Dmitreeva Y.V.

pp.

Study of the application of the activated serum für accelerated tech-nology + of batching Antufiev V.T., KORNIENKO YU.I. , Ivanova M.A. , BEZUS E.V.

pp.

Effect of curvature on the tube movement of non-Newtonian fluid Aret V.A., Scherbakov A.S., Кузнецов А.В.

pp.

Algorithm of computer modeling of technological processes of food productions Balubash V.A., Aleshichev S.E.

pp.

Analytical Dependencies for Determination of Thermophysical Properties of Two-Component Solutions Considering Phase Transformations Igor V. Baranov, Paleshko V O

pp.

Role of technical regulations in increase of competitiveness of domestic foodstuff Zybin O.S., Belokurova E.S., Borisov L.M.

pp.

Experimental study of diet meal drying by infra-red radiation Belyaeva S.S.

pp.

Inhibition aminotransferase muscle tissue with aromatic acids, hydrazides Blandov A.N., Shleykin A.G.

pp.

Influence of yeast strain on physiological activit of yeast cells VASILEVA L.M.

pp.

Peculiarities of chemical composition and characteristics of fresh-ness of salmon fish species of Norwegian and Karelian aquaculture Anton Grebenyuk , Bazarnova J.G.

pp.

Effect of milk somatic cell count on curd production, its yield and quality Gunkova P.I., Pavlov M.

pp.

Screening the alcohol yeast strains for high gravity wort fermentation MELEDINA T.V., Barakova N.V., DAVIDENKO S.G., Ustinova A S

pp.

Apparatus registration of process of wheat germ drying by the infra-red radiation Demidov S.F., Voronenko B.A., Belyaeva S.S.

pp.

Mathematical description of heat and mass transfer of seaweed by infrared heating Voronenko B.A., Demidov S.F., Obodov L.A.

pp.

Influence of mechanical and thermal processing on реологические properties of a mixture of ice-cream «Ice cream chocolate» Denisenko A.F., Nikolaev B.L., Krupoderov А.U., Movjanyk E.V. , Nikolaev L.K.

pp.

Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey Zabodalova L.A.,, Eveleva V.V., VODOLAZKIN A.V.

pp.

Research of fermentation goat's milk by different starter Zabodalova L.A.,, MOCHALOV P.V.

pp.

Research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins Zabodalova L.A.,, IVANOVA O.V. , Novinyuk L.V.

pp.

The enzyme hydrolysis treatments in lupin protein concentrate technology Zabodalova L.A.,, Kuznetsova L. , Domorochshenkova M. , Demjanenko T.

pp.

Research of heatphysical parameters of meat culinary products with the maintenance of a chick-pea's flour ZLOBINA I.V.

pp.

Rheological properties of grain suspensions in mechanical and enzymatic treatment Ibragimov T.S., Chebotar A.V., Novoselov A.G., SVINTSOV D.V.

pp.

Study on thermophysical properties of grain suspensions in mechanic and enzyme treatment Ibragimov T.S., Chebotar A.V., Novoselov A.G.

pp.

Speed changes of hydrolysis and oxidation of lipids at storage fish products with application food additives on the basis of dairy acid Kolodyazna V.S., Demchenko V.A., Ovsjuk E.A.

pp.

Control of the hoisting-transport device, is optimal in speed Kornienko L.N., Shteyngart S.A.

pp.

The most frequently used conveyor belts in food industry Кузнецов А.В.

pp.

Development of structure and technology of fused cheese products with regulated fatty acid composition Arsenyeva T.P., Lotysh N.S.

pp.

The influence of a biomass of selections of mode on of accumulation the process of bakery yeast of a biomass MELEDINA T.V., BORISOVA E.V.

pp.

The influence of free moisture on natural decrease of the mass of fruit and berries during cold storage Murashev S.V., Kalatsevich N.N., Verzhuk V.G.

pp.

The influence of structuring on the binding of water and the mechanical properties of meat systems Murashev S.V.

pp.

Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying Murashev S.V., Verzhuk V.G., BOLEYKO L.A. , ZHURAVLEVA O.E. , ZHESTKOV A.S.

pp.

Determination of the respiration rate of plant products depending on the content of CO2 in the gas environment surrounding it Murashev S.V., Kolomicheva E.A.

pp.

Determination time of stabilization wet samples flour Nazarova V.V.

pp.

Research of grain raw materials extrusion mode effect on technological parameters of ethanol production Natchetova M.F., Barakova N.V., SLOGENIKIN E.V.

pp.

Research of extruded wheat very high gravity wort fermentation process with the use of enzymatic agent Distizym Protacid Extra Natchetova M.F., Barakova N.V., SLOGENIKIN E.V.

pp.

Features viscosity properties of culinary fat «Prima» depending on temperature of a product Nikolaev B.L., Nikolaev L.K.

pp.

Variation flow characteristics properties of a processed cheese "Roquefort cheese" from temperature and kinematic parameters Nikolaev B.L., Nikolaev L.K.

pp.

Effective viscosity of a processed cheese «Kostroma» Nikolaev L.K., Nikolaev B.L.

pp.

Features of flow of thin-films of liquid in the conditions of slipping on the streamlined surface Pelenko V.V., Aret V.A., Verboloz E.I., Ivanenko V.P., Pelenko F.V., DAYNEKO K.E. , Krysin A.G.

pp.

Investigation of low-temperature processing and storage of plant products assessment methods by the qualitative and environmental criteria Rumyantseva O.N, Kravchenko D.A.

pp.

Use of whey proteins and herbal syrup in production of fermented milk product Silantiyeva L.A., Baulina M.A.

pp.

Research of shrimps drying process Suslov A.E., Fatychov J.A., Bestuzhev A. , Tochenova N.

pp.

Heat- and mass transfer between cells and culture medium for aerobic cultivation baker's yeast Tishin V.B., Oganesian V.G., Leonov A. V.

pp.

Screening the alcohol yeast strains for high gravity wort fer-mentation Ustinova A S, Barakova N.V., TIRSKAYA V.S.

pp.

Biological value of laying hen protein Shestopalova I.A., Uvarova N.A.

pp.

Effect of ascorbic acid on the peroxidase activity of muscle tissue Shleykin A.G., Shatalov I.S., Medvedev Y. V.

pp.

Problems energosberezhenya and the assessment of efficiency of energopotroyebleny by production of sugar SHCHERENKO A.P. , DENISOV-VINSKY N.D.

pp.

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