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Foods and Raw Materials

2016. — Выпуск 1

Содержание:

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REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY стр.4-12
Bochkarev M. S., Egorova E. Yu., Reznichenko I. Yu., Poznyakovskiy V. M.
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THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING стр.13-18
Buaynov O. N., Buaynova I. V.
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STUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATION стр.19-26
Dubova H. E., Sukmanov V. A., Marynin A. I., Zakharevych V. B., Voskobojnyk V. I.
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PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY стр.27-35
Khamagaeva I. S., Tsybikova A. H., Zambalova N. A., Suk-Ho Choi
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BEER QUALITY ASSURANCE BY CONTROLLING WORT POLYPHENOLIC CONTENT WITH ADSORPTION METHOD стр.36-43
Krasnova T. A., Gora N. V., Golubeva N. S.
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STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL стр.44-50
Lisitsyn A. B., Kriger O. V., Mitrokhin P. V.
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PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT стр.51-60
Mar'in V. A., Vereshchagin A. L.
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TECHNOLOGY OF AFTERPURIFICATION OF DRINKING WATER FROM ORGANIC CONTAMINANTS IN PRODUCTION OF FOODSTUFF стр.61-69
Timoshchuk I. V.
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THE STUDY OF RHEOLOGICAL BEHAVIOR AND SAFETY METRICS OF NATURAL BIOPOLYMERS стр.70-78
Asyakina L. K., Dolganyuk V. F., Belova D. D., Peral M. M., Dyshlyuk L. S.
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AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY стр.79-89
Khramtsov A. G.
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TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN стр.90-101
Novoselova M. V., Prosekov A. Yu.
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THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID” стр.102-109
Galstyan A. G., Petrov A. N., Semipyatniy V. K.
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ENERGY EFFICIENCY ANALYSIS OF THE SEA BUCKTHORN () FRUITS QUICK FREEZING стр.110-120
Korotkiy I. A., Korotkaya E. V., Kireev V. V.
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STUDY OF CALCIUM ROLE IN COLLOIDAL STABILITY OF RECONSTITUTED SKIM MILK UNDER RENNET COAGULATION CONDITIONS стр.121-128
Osintsev A. M., Syrtseva A. P., Kolmykov R. P., Braginsky V. I., Lapshakova O. Yu., Osintseva M. A.
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PHYSICAL AND CHEMICAL ASPECTS OF VACUUM DRYING OF BERRY RAW MATERIALS стр.129-134
Petrov A. N., Maslennikova G. A.
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DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY стр.135-140
Kuznetsova O. A.
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DETERMINATION OF THE CARBON ISOTOPE C/C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS стр.141-147
Oganesyants L. A., Panasyuk A. L., Kuzmina E. I., Kharlamova L. N.
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EVALUATING AND IMPROVING THE EFFICIENCY OF THE USE OF ACTIVATED CARBONS FOR THE EXTRACTION OF ORGANOCHLORINE COMPOUNDS IN WATER TREATMENT TECHNOLOGY стр.148-153
Kirsanov M. P., Shishkin V. V.
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MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD стр.154-162
Fedulova E. A., Medvedev A. V., Kosinskiy P. D., Kononova S. A., Pobedash P. N.
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METHODOLOGICAL ASSESSMENT OF TERRITORIAL COMPETITIVE POSITIONS: CONSUMER GOODS AND SERVICES INDUSTRIES AND MARKETS INFRASTRUCTURE IN KEMEROVO REGION CASE STUDY стр.163-170
Lavrov A. M., Polikarpova L. A.
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FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS стр.171-180
Моrоzоvа Е. А., Glushakova O. V., Fadeikina N. V.
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BUDGETING SYSTEM IN ADMINISTRATIVE ACCOUNT OF THE MODERN ORGANIZATION стр.181-185
Ryabko T. V., Zhidkova E. A., Zotov V. P.
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THE PROBLEM OF PROVIDING FOOD RESOURCES IN URBAN AGGLOMERATIONS (THE CASE STUDY OF THE KUZBASS AGGLOMERATION) стр.186-196
Zobova L. L., Shabashev V. A.
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