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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
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Processes and Food Production Equipment
Vitamin composition and biological value of altai dairy drink chegen Nadtochii L.A. , Arsenyeva T.P., Bukachakova L.Ch. |
pp. 1–6 |
The process control system of heat treatment food Balubash V.A., Aleshichev S.E., Dobryakov V.A. |
pp. 7–12 |
Substantiationof shelf stable functional ingredients from Jerusalem artichokeproduction technological parameters Baranenko D.A., Borisova I.I. |
pp. 13–20 |
Role of baсterial cultures in formation of taste and aromatic of sour-cream butter Bodnarchuk O.V., Kigel N.F., Gukova Ya.F., Eresko G.O. |
pp. 21–30 |
Experimental study of vertical autoclave temperature field Bredikhin S.A. , Skotnikov D.A. |
pp. 31–37 |
Design and construction of resource-saving installations for the processing of slurries of citrus in the ultrasound Verboloz E.I., Raspopov К.S. , Amirova E.R. |
pp. 38–42 |
Benefits of production of strudels without addition of preservative Domorackyi S. S., Gryazon D.Y. |
pp. 43–48 |
Oscillatory mode of drying shredded carrots by infrared radiation* Demidov S.F., Voronenko B.A., Pelenko V.V., Demidov A.S., Elovik D.K. |
pp. 49–54 |
Drying leaves and shredded celery by infrared radiation Demidov S.F., Voronenko B.A., Pelenko V.V., Demidov A.S., Dergunov M.V. |
pp. 55–61 |
Fermenting fish trimmings using enzyme-based drug transglutaminase Domorackaya M.V. , Domorackyi S. S. |
pp. 62–68 |
The study of the influence of the mass fraction of green tea extract on the organoleptic characteristics of curd product Evstigneeva T.N., Mikhailova A.V., Yakovleva R.V. |
pp. 69–75 |
Studying of influence of ultrasound on some production phases of flour confectionery in the convection steamer Ivanova M.A. , Rekuto N.V. |
pp. 76–80 |
Pectin and its impact on consumer properties of fruit sugar confectionery Koldina T.V., Vitovtov A.A. |
pp. 81–86 |
Study of features of probiotic cultures fermentation mixture of milk and serum containing extracts of berries Krasnikova Ludmila Vasilievna, Zhukova A.D. |
pp. 87–95 |
Rheological characteristics of abnormally viscous food products and other media Krupoderov А.U., Nikolaev L.K., Кузнецов А.В. |
pp. 96–106 |
The usage of protein stimulants of by-products of meat processing for the needs of natural grassland Kutsakova V. E., Kremenevskaya M.I., Dobryagin R.V., Kalinina O.A., Pavlova A.I. |
pp. 107–112 |
Influence of drugs probiotic bacterial on consumer properties cooked sausages Merenkova S.P. , Lukin A A |
pp. 113–119 |
The choice of varieties of hops for the technology of dry hopping Matveeva N.A. , Titov A.A. |
pp. 120–125 |
Research and intensification of dynamic crushing fruit lemon beverage with pulp Minaeva L.V. , Alexeev G.V. |
pp. 126–130 |
Features change the hue of a boiled sausage products arising under the influence of betulin Murashev S.V., Petukhova D.B., Svetlichnaya V.D. |
pp. 131–138 |
Stability of iron-porphyrin complexes red colo and properties of the ligand Paramonova A.P., Murashev S.V. |
pp. 139–144 |
Mathematical model of the separation of meat and bone meat raw materials high-energy water jets Murashov I.D. , Petrakov S.A. , Zhuravleva D.A. |
pp. 145–153 |
Scaling of the device with opposite twirled streams the inert carrier for drying an agar agar Kutsakova V. E., Namliyev Yu.V., Panina T.S., Fedorova A.M. |
pp. 154–160 |
Investigation of the method of reception of liquid fof smoking on the basis acoustically generated aerosol Nikonova A.S. , Ivaney A.A. |
pp. 161–168 |
Analytical and experimental evaluation of the effect of the friction torque kinematic pair knife-lattice performance shredder Pelenko V.V., Zuev N.A., Ольшевский Р.Г., Ivanenko V.P., Krysin A.G. |
pp. 169–181 |
The chemical composition of fennel storage frozen Prokofjev A.A., Stepanova N.Y. |
pp. 182–188 |
The nutritional value of mint and lemon balm in fresh and frozen Prokofjev P.A., Stepanova N.Y. |
pp. 189–194 |
Improving the efficiency of purification and deodorization gas emissions in columns packed with polymer-type nozzle Shpilin D.I., Pronin V.A. |
pp. 195–203 |
Development and production of cheese products with vegetable components Rudakova A.Yu. , Zabodalova L.A.,, Serova O. P. |
pp. 204–209 |
Antioxidant activity of vegetable raw materials in processes of freezing and vacuum dehydration Semenov G. V., Budantsev E.V., Krasnova I.S. |
pp. 210–213 |
Verification of computer simulation of a flow of a coolant in a buffer tank of cooling system Timofeyevsky A.L., Borozdkin S.V. , Saifullin T.I. |
pp. 214–221 |
Extraction of garlicphytoncides for meat products microbiological stability increase during refrigerated storage Khlibov N.A., Baranenko D.A. |
pp. 222–229 |
Blancmange with radioprotective fillers Kukushkina O.M. , Arsenyeva T.P. |
pp. 230–235 |
Systematic approach to the analysis of process water-heat and enzymatic treatment of the grain material in the production technology of edible ethanol. 1. Analysis of the block "Medium" Alexander G. Novoselov, Chebotar A.V., Gulyaeva Yu. N. |
pp. 236–243 |
Approaches of the ill-defined logic in study biotechnology for rational use food resource Egoshina E.V., Alexeev G.V., Verboloz E.I., Basheva E.P., Borovkov M.I. |
pp. 244–255 |