Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

September 2019 (published: 24.09.2019)

Number 3(41)

Home > List of authors > Andreev A.N.

Andreev A.N.

Work place:

Saint-Petersburg State University of information technologies, mechanics and optics; Institute of refrigeration and biotechnologies

E-mail: andreevanatoly@yandex.ru

Antufiev V.T., Andreev A.N., Горшков Ю.Г., Русакевич О.Н. Инновационные аспекты разработки ресурсосберегающего процесса выпечки хлебобулочных изделий в поле действия ультразвука

The article was published in issue1 за 2009

Andreev A.N. Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products

The article was published in issue1 за 2010

Andreev A.N., Vinogradov U.A., Kitissu Pol Development of resource-saving technology to make rye-wheat bread with starting cultures

The article was published in issue1 за 2010

Andreev A.N., Ivanova O.O. Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose

The article was published in issue1 за 2010

Andreev A.N., Smirnov S.V. Formula development of bread with high nutritional quality

The article was published in issue1 за 2010

Andreev A.N., Aret V.A., Baychenko L.A. Technology of the vitaminized bread «VITAMET»

The article was published in issue1 за 2011

Baychenko L.A., Kolodyazna V.S., Andreev A.N. Psychorheological properties of bread «VITAMET»

The article was published in issue1 за 2011

Andreev A.N., Voronenko B.A. The mathematical description of process of hydrothermal processing of a test plait of straws in a soda solution

The article was published in issue1 за 2011

Andreev A.N., Pleshanova N.N. The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough

The article was published in issue1 за 2011

Alexeev G.V., Andreev A.N. Formation of criterion function of an estimation of quality раскатки flaky pastry

The article was published in issue1 за 2011

Andreev A.N. For non-Newtonian fluid in a screw press

The article was published in issue1 за 2013

Andreev A.N., Dmitrieva Yu V Effect of gelatin on the ability to be the specific volume of wheat bread

The article was published in issue3 за 2013

Andreev A.N., Shubnikov V.G. Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing

The article was published in issue1 за 2014

Andreev A.N., ZHILINSKI D.V. , POPOVA I.A. The influence of peptide products which are excreted with bionanotechnology methods on the life of yeast under stress factors

The article was published in issue1 за 2012

Andreev A.N., Voronenko B.A. Analytical study of thermal processing of the test harness straw in sodа solution

The article was published in issue1 за 2012

Andreev A.N., Dmitreeva Y.V. Research of influence of hydrocoolloids on the relative amount of bakery products

The article was published in issue1 за 2012

Andreev A.N., Pleshanova N.N. The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread

The article was published in issue1 за 2012

Andreev A.N., ZHILINSKI D.V. , POPOVA I.A. Research of influence of peptide bioregulators on kinetics of gassing frozen dough

The article was published in issue2 за 2012

Andreev A.N., Dmitreeva Y.V. Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry

The article was published in issue2 за 2012

Andreev A.N., Vinogradov U.A. Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials

The article was published in issue2 за 2011

Andreev A.N. Mathematical modeling of non-Newtonian fluid in the gap of the rotating rolls and the method of calculating the energy-power parameters pasta

The article was published in issue2 за 2011

Andreev A.N. Classification and evaluation of rheological quality of puff pastries

The article was published in issue2 за 2013

Andreev A.N., Ivanova O.O. Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose

The article was published in issue2 за 2013

Andreev A.N. Feasibility study of the effectiveness of a machine with cooled pastry

The article was published in issue4 за 2013

Patokin D.A., Andreev A.N. Influence of welding osaharennoj with buckwheat flour for gluten content and quality test and the specific volume of bread

The article was published in issue2 за 2014

Kitissou P.K., Andreev A.N. Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products

The article was published in issue1 за 2015

Dmitrieva Yu V, Andreev A.N. Choise of yeast for frozen shaped sweet dough

The article was published in issue3 за 2015

Andreev A.N., Dmitrieva Yu V Carob tree gum impact on the properties and quality of wheat bread

The article was published in issue1 за 2016

Dmitrieva Yu V, Andreev A.N. The influence of delayed baking technologies and the use of improvers on croissant quality

The article was published in issue3 за 2016

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2019, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013
Яндекс.Метрика