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Foods and Raw Materials

2015. — Выпуск 1

Содержание:

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GLYCOOMICS CLUSTERS OF LACTOSE AND ITS DERIVATIVES IN NANOTECHNOLOGY OF LIVING CULTURES стр.3-12
Khramtsov A.G.
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STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES стр.13-20
Asyakina L. K., Belousova O. S., Avstrievskih A. N., Ostroumov L. A.
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THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES стр.21-26
Grek E. B., Krasulya E. A.
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SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ) стр.27-32
Motovilov O. K., Poznyakovskiy V. M., Motovilov K. Ya., Latkova E. V.
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THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM стр.33-40
Patrakova I. S., Gurinovich G. V.
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TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY стр.41-49
Sergeeva I. Yu.
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INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS стр.50-55
Shcheglova I. V., Vereshchagin A. L.
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STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE стр.56-61
Subbotina M. A., Dolgolyuk I. V.
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INTENSIFICATION OF BULK MATERIAL MIXING IN NEW DESIGNS OF DRUM, VIBRATORY AND CENTRIFUGAL MIXERS стр.62-69
Ivanets V. N., Borodulin D. M., Shushpannikov A. B., Sukhorukov D. V.
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CONFECTIONERY GOODS FOR HEALTHY DIET стр.70-76
Dorn G. A., Savenkova T. V., Sidorova O. S., Golub O.V.
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RELEVANT PROBLEMS OF SPORTS NUTRITION стр.77-85
Latkov N. Yu., Vekovtsev A. A., Koshelev Yu. A., Bakaytis V. I.
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NUTRITIONAL FACTOR IN ENSURING HEALTH AND RELIABILITY INCREASE OF PROFESSIONAL ACTIVITIES OF INDUSTRIAL WORKERS стр.86-96
Trihina V. V., Spirichev V. B., Koltun V. Z., Avstrievskih A. N.
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SAFETY TONIC (ENERGY) BEVERAGES стр.97-103
Kotova T. V., Razumov A. S., Sukhikh A. S., Polyakov V. A.
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ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES стр.104-110
Poznyakovskiy V. M., Gorlov I. F., Tikhonov S. L., Shelepov V. G.
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THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY стр.111-119
Surkov I. V., Kantere V. M., Motovilov K. Ya., Renzyaeva T. V.
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INFLUENCE OF PHYSICAL-CHEMICAL PROPERTIES OF ACTIVE CARBONS ON GALLIC ACID ADSORPTION стр.120-125
Krasnova T. A., Gora N. V., Golubeva N. S.
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CLUSTERS OF WATER IN THE COMPOSITION OF ANTIFREEZES стр.126-131
Miroshnikov A. M., Esina Z. N., Gushhin A. A., Ushakova N. N.
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MARKET CAPACITY AS THE BASIS OF MARKETING RESEARCH FOOD MARKET OF KEMEROVO REGION стр.132-139
Brese O.E., Grjaznova N.L., Brese V.A., Angersbach A.K.
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TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY стр.140-141
Khramtsov A. G.
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