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Foods and Raw Materials

2017. — Выпуск 2

Содержание:

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INFLUENCE OF PLASTICIZER CONTENT ON ORGANOLEPTIC, PHYSICO-CHEMICAL AND STRENGTH CHARACTERISTICS OF APPLE SAUCE-BASED EDIBLE FILM стр.5-14
Bykov D. E., Eremeeva N. B., Makarova N. V., Bakharev V. V., Demidova A. V., Bykova T. O.
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NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD стр.15-23
Derkach S. R., Grokhovsky V. A., Kuranova L. K., Volchenko V. I.
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PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION стр.24-35
Egorova E. Yu., Khmelev V. N., Morozhenko Yu. V., Reznichenko I. Yu.
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COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS стр.36-43
Jafarpour D., Amirzadeh A., Maleki M., Mahmoudi M. R.
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NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM стр.44-53
Fedosova A. N., Kaledina M. V.
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FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS стр.54-61
Lisitsyn A. B., Chernukha I. M., Lunina O. I.
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STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES стр.62-69
Majeed M., Anwar S., Khan M.U., Asghar A., Shariati M.A., Semykin V., Fazel M.
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INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY стр.70-82
Meleshkina E. P., Pankratov G. N., Vitol I. S., Kandrokov R. H., Tulyakov D. G.
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MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION стр.83-93
Melnikova E. I., Losev A. N., Stanislavskaya E. B.
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IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION стр.94-104
Permyakova L. V., Pomozova V. A., Antipova L. V.
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THE STUDY ON EFFECT OF SODIUM CHLORIDE ON THE ANTIOXIDANT ACTIVITY OF MEET стр.105-111
Tunieva E. K., Kotenkova E. A.
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ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION стр.112-120
Astakhova L. A., Asyakina L. K.
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DEVELOPMENT OF TEST PROCEDURES AND THE SEARCH FOR OPTIMAL POSITIONS OF THE PRIMERS PLANTING USING THE PROGRAM PRIMERQUEST FOR IDENTIFICATION OF PLANT OBJECTS стр.121-127
Moskvina N. A.
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THE PROPERTIES OF BACTERIOCINS OBTAINED UNDER THE DIFFERENT CONDITIONS стр.128-136
Zimina M. I., Gazieva A. F., Sukhih S. A., Dishluk L. S.
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ESTIMATION OF QUALITY AND EFFICIENCY OF APPLICATION OF A POULTRY FEED SUPPLEMENT IN FEEDING HUBBARD BROILER CHICKENS стр.137-144
Piskaeva A. I., Dolganyuk V. F., Noskova S. Yu., Chaplygin O. S.
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PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION стр.145-150
Khodunova O. S., Silant'eva L. A.
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INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES стр.151-161
Petrov A. N., Galstyan A. G., Radaeva I. A., Turovskaya S. N., Illarionova E. E., Semipyatniy V. K., Khurshudyan S. A., DuBuske L. M., Krikunova L. N.
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USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS стр.162-169
Timakova R. T., Tikhonov S. L., Tikhonova N. V., Poznyakovskiy V. M.
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THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION стр.170-177
Babich O. O., Milent'eva I. S., Ivanova S. A., Pavsky V. A., Kashirskikh E. V., Yang Y.
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DEVELOPMENT OF A FUNCTIONAL BASIS OF PHYTO-BEVERAGES WITH AN INCREASED ANTIOXIDANT ACTIVITY FOR THE CORRECTION OF NUTRITION OF PATIENTS WITH DIABETES MELLITUS стр.178-188
Mayurnikova L. A., Zinchuk S. F., Davydenko N. I., Gilmulina S. A.
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THE CHOICE OF SORBENT FOR ADSORPTION EXTRACTION OF CHLOROFORM FROM DRINKING WATER стр.189-196
Krasnova T. A., Timoshchuk I. V., Gorelkina A. K., Dugarjav J.
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SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES стр.197-201
Kharitonov V. D., Burlev M. Ya., Kuznetsov P. V., Mertinc P.
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