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Foods and Raw Materials

2016. — Выпуск 2

Содержание:

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REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS стр.4-15
Golubtsova Yu. V.
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SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS стр.16-31
Khramtsov A. G.
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PHYTOCHEMICAL CONTENTS IN SOLID-LIQUID EXTRACTION OF AQUEOUS ALCOHOLIC EXTRACT OF CHICORY (CICHORIUM INTYBUS .) LEAVES стр.32-37
Dzharov V. V., Mishra A. P., Shariati M. A., Atanassova M. S., Plygun S.
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EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE стр.38-47
Golovach T. N., Dudchik N. V., Veremeenko E. G., Tsygankov V. G., Bondarchuk A. M., Filonyuk V. A., Shevlyakov V. V., Ushkov A. A., Sobol' Yu. A., Erm G. I., Kurchenko V. P.
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FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN стр.48-57
Kolpakova V. V., Chumikina L. V., Arabova L. I., Lukin D. N., Topunov A. F., Titov E. I.
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STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS ( (Fr.) Fr.) стр.58-65
Lebedev L. R., Kosogova T. A., Teplyakova T. V., Kriger A. V., Elchaninov V. V., Belov A. N., Koval' A. D.
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METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES стр.66-74
Lobach E. Yu., Poznyakovskiy V. M.
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STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES стр.75-84
Patrakova I. S., Gurinovich G. V.
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CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF CORN HYBRIDS GRAIN OF DIFFERENT PIGMENTATION стр.85-91
Zhirkova E. V., Skorokhodova M. V., Martirosyan V. V., Sotchenko E. F., Malkina V. D., Shatalova T. A.
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INVESTIGATING ANTIBIOTIC ACTIVITY OF THE GENUS STRAINS AND PROPERTIES OF THEIR BACTERIOCINS IN ORDER TO DEVELOP NEXT-GENERATION PHARMACEUTICALS стр.92-100
Zimina M. I., Sukhih S. A., Babich O. O., Noskova S. Yu., Abrashina A. A., Prosekov A. Yu.
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ULTRAFILTRATION OF MODIFIED MILK WHEY стр.101-110
Babenyshev S. P., Zhidkov V. E., Mamay D. S., Utkin V. P., Shapakov N. A.
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IMPROVEMENT OF LOCALLY MANUFACTURED EQUIPMENT FOR NON-STANDARD OAT PROCESSING стр.111-120
Mar'in V. A., Vereshchagin A. L., Bychin N. V.
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USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH стр.121-127
Tikhonov S. L., Tikhonova N. V., Samokhvalova E. V., Poznyakovskiy V. M., Volkov A. Yu., Aleksandrov A. V., Terent'ev A. E., Lazarev V. A.
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INVESTIGATION OF KINETIC PARAMETERS OF THE DIETARY SUPPLEMENT “AMIL-ING” стр.128-135
Dzyuba N. A., Prokopovich A. S.
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STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION стр.136-147
Vostrikova N. L., Chernukha I. M., Kulikovskiy A. V., Shishkin S. S.
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SOME TRENDS IN RUSSIAN FOOD PRODUCT EXPORT IN THE MEANING OF THE INTERNATIONAL TRADE DEVELOPMENT стр.148-156
Avdokushin E. F., Kudryashova I. A.
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PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HUMAN CAPITAL AS THE IMMANENT BASIS OF QUALITY OF LIFE OF THE RURAL POPULATION OF THE RUSSIAN FEDERATION стр.167-180
Glushakova O. V., Fadeykina N. V., Baranova I. V., Ustyugov Yu. A.
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FACTOR ANALYSIS AND GROWTH PROSPECTS OF POTABLE WATER LOCAL MARKET стр.181-189
Mekush G. E., Antonova A. V., Lavrov A. M., Buvaltseva V. I.
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STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY стр.190-200
Osokina N. V., Kazantseva E. G.
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PROVIDING FOOD SECURITY IN THE EXISTING TENDENCIES OF POPULATION GROWTH AND POLITICAL AND ECONOMIC INSTABILITY IN THE WORLD стр.201-211
Prosekov A. Yu., Ivanova S. A.
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