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Июнь 2015 (published: 29.05.2015)
Number 2(24)
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Processes and Food Production Equipment
Using of videocomputer technique for research of morphometric parameters of fish. Part 2. Development of software of videocomputer device Aqeev O.V., Fatykhov Yu. A. |
pp. 1–10 |
Influence of milk fat substitute on the biological value and shelf life of processed cheese product Arsenyeva T.P., Nadtochii L.A. , Lotysh N.S. |
pp. 11–17 |
The methodology for determining the activity of malting barley germination Belokurova E.S., Borisov L.M., Pankina I.A |
pp. 18–23 |
The influence of sugar syrup, honey and cereals on the rheological properties of yogurt Shleykin A.G., Barakova N.V., Petrova M.N. , Danilov N.P. , Argymbaeva A.E. |
pp. 24–34 |
Study the noise characteristics of universal kitchen machine Zapletnikov I.N. , Gordienko A.V. , Pilnenko A.K. |
pp. 35–43 |
Research of process of a dealkogolization spirtovannykh of juice in the rotor film device Radionova I.Е., Kiss V.V. |
pp. 44–51 |
Effect ofcontrolled atmosphereon thephysiological andbiochemical processesand indicators of quality apples atrefrigeration storage Kolodyaznaya V.S., Danina M.M. , Koidov Sh.M. |
pp. 52–60 |
Formulation of frozen apple dessert in order to resource saving in the production of frozen apples Kolodyaznaya V.S., Rumyantseva O.N, Kravchenko D.A., Peregudova О.А. |
pp. 61–68 |
Application of sodium ascorbate in the food industry and the comparative characteristic of two ways of its manufacture Novinyuk L.V. |
pp. 69–76 |
Biotechnology regulation methods of functional and technological properties of minced systems Merenkova S.P. , Lukin A A |
pp. 77–83 |
Feature radiological characteristics culinary products from fish obtained by method convection Malygina V.D. , Fedorkina I.A. |
pp. 84–89 |
Improving the process of reception of liquid for smoking with the application of ultrasound in order to intensify the absorption and coagulation processes Nikonova A.S. |
pp. 90–97 |
Performance evaluation of thermal raw peanut Paramonova V.A. , Kudryavtsev V.N. |
pp. 98–111 |
Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 2) Semenov G. V., Bulkin M.S., Kuzenkov A.V. |
pp. 112–124 |
Rational determination accuracy ofthe foodstuffsthermal and physical characteristicsin the calculationof cold treatment Filipov V.I., Stepanov A.V. |
pp. 125–132 |
About influence of some parameters of work of the milling cutter of soft ice cream on its productivity Tsuranov O.A. , Krysin A.G., Bykova V.V., Timofeyevsky A.L., Voronenko B.A., Pelenko V.V. |
pp. 133–139 |
Manufacturabilities new ekstrudirovannogo product Verboloz E.I., Palchikov A.N., Aksenova O.I. , Nikolaeva O.V. |
pp. 140–154 |
Experimental stand feeder to assess the impact of ultrasonic oscillations on the expiry of cereals Antufiev V.T., Demchenko V.A., Kazakov Y.R. |
pp. 155–161 |
Analysis of the effectiveness of cryopreservation methods on indicators viability of fruit after cryopreservation Verzhuk V.G., Pavlov A V |
pp. 162–167 |
Determination of the effective concentration of betulin input into the formulation of cooked sausages in brightness Murashev S.V., Petukhova D.B., Nikolaeva A.A. |
pp. 168–173 |
Technological evaluation of the production of candied carrots, beets and pumpkins Stepanova N.Y. |
pp. 174–178 |
Physicochemical properties and thermothysical characteristics of common nettle leaves’ extracts Savenko A.V. , Gritsenko V.V. , Sorokopud А.F. |
pp. 179–186 |
Methods of determining the dynamics of the temperature field a two-layer product of spherical form during the freezing Eglit A. Yu., Krupenenkov N.F., Filatov A.S., Kisser K.V. |
pp. 187–192 |