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September 2015 (published: 17.09.2015)
Number 3(25)
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Processes and Food Production Equipment
Safety assessment of sour milk products of high biological value Malygina V.D. , Antoshina K.A. , Lisovskaya L.E. |
pp. 1-5 |
The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products Deynichenko G.V. , Pogrebnyak A.V. , Ivanyuta Yu.F. |
pp. 6-13 |
Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition Shleykin A.G., Danilov N.P. , Argymbaeva A.E. , Rykov S.V. |
pp. 14-21 |
Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff Filipov V.I. |
pp. 22-30 |
Choise of yeast for frozen shaped sweet dough Dmitrieva Yu V, Andreev A.N. |
pp. 31-44 |
Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato Agansonova N.E. |
pp. 45-50 |
Effect of cold treatment on structural changes of muscle tissue veal Kolodyaznaya V.S., Broyko J.V. |
pp. 51-57 |
Improvement of technology and equipment for an intensification of production of flour confectionery Verboloz E.I., Antufiev V.T., Savchenko R.N. |
pp. 58-63 |
Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage Kolodyaznaya V.S., Glazkova O.R. , Boulkrane M.S., Nagiyev T.B. |
pp. 64-70 |
Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures Glotova I.A. , Erofeeva N.A. , Shakhov A.S. |
pp. 71-80 |
Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics Shevtsov A.A. , Derkanosova A.A. , Korotaeva A.A. , Tonkih N.V. , Muravev A.S. |
pp. 81-90 |
Prospects for the use of secondary raw materials mill products in the technology of bakery products Merenkova S.P. , Lukin A A |
pp. 91-98 |
Selection of the flavor additives for sour cream product with extract of green tea Evstigneeva T.N., Yakovleva R.V. |
pp. 99-106 |
Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products Alexeev G.V., Aksenova O.I. , Zolotareva A.A., Hripankova M.S. |
pp. 107-119 |
Comparative analysis of methods for the determinationof gluten concentration in wheat flour Barakova N.V., Ustinova A S, Nazarova V.V., Martynenko V.E. |
pp. 120-125 |
Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing Stepanenko A.V. , Gulyaeva Yu. N. , Alexander G. Novoselov |
pp. 126-135 |
Development of pivopodobny drink on the basis of a permeat of whey Arsenyeva T.P., Borzdаyа E.V. , Strizhneva O.N. |
pp. 136-141 |
Processing of non-traditional crops with unique characteristics in the North- West region of Russia Kuznetsova N.M. |
pp. 142-149 |
Technological evaluation of the suitability of different varieties of black currants to produce different types of wines Stepanova N.Y. |
pp. 150-157 |
Kinetics of infrared drying shredded carrots Demidov S.F., Voronenko B.A., Bazhanovа I.A. |
pp. 158-163 |
Research and practice of definitions (calculating) the composition of multicomponent mixtures Balubash V.A., Aleshichev S.E. |
pp. 164-171 |