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:2310-1164

June 2013 (published: 01.06.2013)

Number 2(16)

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Processes and Food Production Equipment

Classification and evaluation of rheological quality of puff pastries Andreev A.N.

pp.

Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose Andreev A.N., Ivanova O.O.

pp.

Effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins Gunkova P.I.

pp.

Methods of calculating the unit infrared drying wheat germ Demidov S.F., Demidov A.S., Belyaeva S.S.

pp.

The study of the temperature field of infrared heating system for drying wheat germ and rye bran Demidov S.F., Voronenko B.A., Belyaeva S.S., Marchenko V.I.

pp.

Freezing and drying of fish method of sublimation Zuev N.A., Savelyeva O.V., Androshchuk V.O.

pp.

Method foliation dough the use of rye flour Ivanova E.S., Kuznetsova L.I.

pp.

Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations Kiprushkina E.I., Kolodyazna V.S.

pp.

Action of amino acids processing on a condition of rest of plants, formation of fruits and their refrigerating storage (theoretical provisions) Kolomicheva E.A., Murashev S.V.

pp.

Research of preparations of wheat cellulose for application in fish farshevy products Korableva N.S., Bazarnova J.G.

pp.

Particularities of the influence of the interaction cheese and worker organ in device on fine pulverizing fruit and vegetables Kravcova E.V., Alexeev G.V.

pp.

The intensification of the cooling of boiled sausage products gidroaerozolno-evaporatively method with cyclic overlay electrostatic field (ESP) Krupenenkov N.F., Khokhlov E.V.

pp.

Dynamics of the rheological properties of culinary fat «Vegeta-ble fat» when you change the velocity gradients Nikolaev L.K., Nikolaev B.L.

pp.

Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee» Nikolaev B.L., Nikolaev L.K.

pp.

The influence of cluster structure of water-ethanol mixtures on lipid oxidation, solubility of protein, pH and optical characteristics of pork muscle tissue Orehova S.M., Nechiporenko A.P.

pp.

On the stability of motion of the potatoes in the area of optical flaw detection Pelenko V.V., Aret V.A., Verboloz E.I., Myakisheva A.A.

pp.

Designing of diets for defined groups of people Peresichnyi M.I., Magaletska I.

pp.

Features of technology freezings of gentle berries Filipov V.I., Eglit A. Yu., Shilkin A.S.

pp.

Research of the temperature field’s stack Sheremeto U.A.

pp.

Technical decisions in laboratory-scale production of milk whey enriched by B12 vitamin. Shershenkov B.S., Suchkova E.P.

pp.

The research of quality of meat laying hens during the refrigeration storage Shestopalova I.A., Uvarova N.A., Yavorskaya S.V.

pp.

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