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Foods and Raw Materials

2014. — Выпуск 2

Содержание:

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ANALYSIS OF THE ENERGY EFFICIENCY OF THE FAST FREEZING OF BLACKCURRANT BERRIES стр.3-14
Korotkiy I. A.
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A STUDY OF PROPERTIES OF STRUCTURE-STABILIZING AGENTS FOR PRODUCTS BASED ON DAIRY RAW MATERIALS стр.15-25
Kozlova O. V.
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ADVANTAGES OF PORCINE BLOOD PLASMA AS A COMPONENT OF FUNCTIONAL DRINKS стр.26-31
Kriger O. V.
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TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES стр.32-39
Lupinskaya S. M.
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RESEARCH AND DEVELOPMENT OF A PEPTIDE COMPLEX TECHNOLOGY стр.40-46
Milentyeva I. S.
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CURRENT TRENDS IN NONFAT DAIRY PRODUCTION стр.47-52
Smirnova I. A.
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TECHNOLOGY OF ALCOHOL OXIDASE PRODUCTION FROM YEAST FOR USE IN FUNCTIONAL FOODS INTENDED FOR WITHDRAWAL SYNDROME ALLEVIATION стр.53-58
Sukhikh S. A.
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THEORETICAL AND PRACTICAL ASPECTS OF THE DEVELOPMENT OF A BALANCED LIPID COMPLEX OF FAT COMPOSITIONS стр.59-67
Tereshchuk L. V.
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DEVELOPMENT AND INTRODUCTION OF NEW DAIRY TECHNOLOGIES стр.68-74
Zakharova L. M.
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SCREENING AND IDENTIFICATION OF PIGMENTAL YEAST PRODUCING L-PHENYLALANINE AMMONIA-LYASE AND THEIR PHYSIOLOGICAL AND BIOCHEMICAL CHARACTERISTICS стр.75-87
Babich O. O.
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ANALYSIS OF THE STRUCTURAL AND MECHANICAL PROPERTIES AND MICROMORPHOLOGICAL FEATURES OF POLYMERIC FILMS BASED ON HYDROCOLLOIDS OF VEGETABLE ORIGIN USED FOR THE PRODUCTION OF BIODEGRADABLE POLYMERS стр.88-97
Dyshlyuk L. S.
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THE USE OF MOLECULAR GENETIC MARKERS AND PCR FOR DNA DIAGNOSTICS IN RAW MATERIALS DERIVED FROM FRUIT AND BERRIES стр.98-105
Golubtsova Yu. V.
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Theory and practice of prion protein analysis in food products стр.106-120
Prosekov A. Yu.
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SIMULATING THE REFRIGERATION OF BATCH DAIRY PRODUCTS IN A MULTIZONE COLD SUPPLY SYSTEM стр.121-129
Buaynova I. V.
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KINETICS OF THE VACUUM DRYING OF CHEESES стр.130-139
Ermolaev V. A.
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STUDYING THE FOAMING OF PROTEIN SOLUTIONS BY STOCHASTIC METHODS стр.140-146
Ivanova S. A.
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THEORETICAL AND PRACTICAL ASPECTS OF THE THERMOGRAPHIC METHOD FOR MILK COAGULATION RESEARCH стр.147-155
Osintsev A. M.
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SYSTEMIC REGULARITIES IN THE STUDY AND DESIGN OF TECHNOLOGICAL COMPLEXES FOR THE PRODUCTION OF INSTANT BEVERAGES стр.156-160
Popov A. M.
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BIOSENSORS: DESIGN, CLASSIFICATION, AND APPLICATIONS IN THE FOOD INDUSTRY стр.161-171
Korotkaya E. V.
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