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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. |
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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. |
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Effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins Gunkova P.I. |
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Methods of calculating the unit infrared drying wheat germ Demidov S.F., Demidov A.S., Belyaeva S.S. |
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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. |
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Freezing and drying of fish method of sublimation Zuev N.A., Savelyeva O.V., Androshchuk V.O. |
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Method foliation dough the use of rye flour Ivanova E.S., Kuznetsova L.I. |
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Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations Kiprushkina E.I., Kolodyazna V.S. |
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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. |
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Research of preparations of wheat cellulose for application in fish farshevy products Korableva N.S., Bazarnova J.G. |
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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. |
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The intensification of the cooling of boiled sausage products gidroaerozolno-evaporatively method with cyclic overlay electrostatic field (ESP) Krupenenkov N.F., Khokhlov E.V. |
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Dynamics of the rheological properties of culinary fat «Vegeta-ble fat» when you change the velocity gradients Nikolaev L.K., Nikolaev B.L. |
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Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee» Nikolaev B.L., Nikolaev L.K. |
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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., Alla P. Nechiporenko |
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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. |
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Designing of diets for defined groups of people Peresichnyi M.I., Magaletska I. |
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Features of technology freezings of gentle berries Filipov V.I., Eglit A. Yu., Shilkin A.S. |
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Research of the temperature field’s stack Sheremeto U.A. |
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Technical decisions in laboratory-scale production of milk whey enriched by B12 vitamin. Shershenkov B.S., Suchkova E.P. |
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The research of quality of meat laying hens during the refrigeration storage Shestopalova I.A., Uvarova N.A., Yavorskaya S.V. |
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