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2016 (published: 16.12.2016)
Number 4(30)
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Processes and Food Production Equipment
Influence of wheat grain preparation method on the quality and safety indicators in the technology of grain bread Khmeleva E.V., Bakaeva A.N. |
pp. 3–9 |
Simulation of chromatographic separation conditions for measurement of synthetic dyes in dairy products Patsovskiy A.P., Nazarova V.V. |
pp. 10–16 |
Composition and technology of soft cheese product with the use of high-protein amaranth flour Aravina K.I., Arsenyeva T.P. |
pp. 17–25 |
Infrared drying of onion cover scales before placement in storage Demidov S.F., Filipov V.I., Petrov S.A. |
pp. 26–31 |
Extraction of hypericin from St. John’s Wort (Hypericum perforatum L.) Rudometova N.V., Nikiforova T.A., Kim I.S. |
pp. 32–39 |
The influence of binding agent on the properties of polyacrylate systems. Part I Alla P. Nechiporenko, Uspenskaya Maya Valerievna, Gredyuhina I.V., Liudmila V. Plotnikova |
pp. 40–49 |
Technology and composition of the high-protein mixture for ice cream Nadtochii L.A. , Abdullaeva M.S., Lepeshkin A.I., Kuznetsova E.D., Predeina A.L., Yakovtchenko N.V. |
pp. 50–57 |
Biodegradation of carbohydrates in apple juice Pankina I.A, Belokurova E.S. |
pp. 58–64 |
The peculiarities of mathematical modelling for the kinetics of microorganisms’ cultivation Vyacheslav B. Tishin , Fedorov Alexander V. |
pp. 65–74 |
Prediction of shelf life by accelerated testing in the technology of functional beverages Matveeva N.A. , Khasanov A.R. |
pp. 75–82 |
Rheological properties of water-grain suspensions on the basis of crushed malt Alexander G. Novoselov, Malakhov Yu.L., Stepanenko A.V. , Gulyaeva Yu. N. |
pp. 83–90 |