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Foods and Raw Materials

2018. — Выпуск 1

Содержание:

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ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION стр.4-13
Belyakova Zinaida Yu., Makeeva Irina A., Stratonova Natalia V., Pryanichnikova Nataliya S., Bogatyrev Andrey N., Diel Friedhelm, Hanferyan Roman A.
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PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION стр.14-22
Khramtsov Andrey G., Ryabtseva Svetlana A., Nesterenko Pavel G.
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ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX стр.23-29
Panfilov Viktor A., Andreev Sergey P.
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PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS стр.30-39
Tereshchuk Lyubov’ V., Starovoytova Kseniya V., Ivashina Oksana A.
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EFFECTS OF IN-PACKAGE PASTEURIZATION ON PREVENTING SPOILAGE IN EMULSION VACUUM PACKAGED SAUSAGES DURING REFRIGERATED STORAGE стр.40-46
Abhari Khadijeh, Jafarpour Dornoush, Shekarforoush Seyed Shahram
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OAT PROTEIN CONCENTRATE PRODUCTION стр.47-55
Kriger Olga V., Kashirskikh Egor V., Babich Olga O., Noskova Svetlana Yu.
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DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD стр.56-62
Izgarishev Aleksandr V., Izgarisheva Natal'ya V., Ostroumov Lev A.
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STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER стр.63-70
Lisitsyn Andrey B., Semenova Anastasiya A., Kuznetsova Tat'yana G., Dydykin Andrey S., Nasonova Viktoriya V.
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OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN стр.71-78
Magomedov Gazibeg O., Zhuravlev Aleksey A., Lobosova Larisa A., Zhurakhova Svetlana N.
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DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR стр.79-89
Mayurnikova Larisa A., Rudnev Sergey D., Davydenko Nataliya I., Novoselov Sergey V., Popova Dina G.
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STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN стр.90-98
Nepovinnykh Nataliia V., Klyukina Oksana N., Kodatskiy Yuriy A., Ptichkina Nataliia M., Yeganehzad Samira
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DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS стр.99-109
Nevskaya Ekaterina V., Borodulin Dmitriy M., Potekha Valentin L., Nevskiy Andrey A., Lobasenko Boris A., Shulbaeva Margarita T.
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PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A стр.110-119
Nguyen Phung Tien, Siripongvutikorn Sunisa, Usawakesmanee Worapong
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EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS стр.120-127
Timakova Roza T., Tikhonov Sergey L., Tikhonova Natal'ya V., Gorlov Ivan F.
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POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS стр.128-135
Usenko Natalia I., Khlestkina Elena К., Asavasanti Suvaluk, Gordeeva Elena I., Yudina Rimma S., Otmakhova Yulia S.
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STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF TESTING CULTURES стр.136-143
Prosekov Aleksandr Yu., Dyshlyuk Lyubov’ S., Milent'eva Irina S., Pavsky Valery A., Ivanova Svetlana A., Garmashov Sergey Yu.
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STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING стр.144-153
Syromyatnikov Mikhail Yu., Kokina Anastasia V., Savinkova Olga V., Panevina Anna V., Solodskikh Sergey A., Orlova Maria V., Grabovich Margarita Yu., Starkov Anatoly A., Popov Vasily N.
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TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN стр.154-162
Tyulkin Sergey V., Vafin Ramil’ R., Zagidullin Lenar R., Akhmetov Takhir M., Petrov Andrey N., Diel Friedhelm
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INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS стр.163-171
Aleksanyan Igor Yu., Titov Evgeniy I., Nugmanov Albert Kh.-Kh., Kalmanovich Svetlana A., Maksimenko Yuriy A., Hadjisimu Panayiotis
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STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION стр.172-181
Maytakov Anatoliy L., Yusupov Shaboni T., Popov Anatoliy M., Kravchenko Sergey N., Bakin Igor' A.
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COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES стр.182-190
Dunchenko Nina I., Voloshina Elena S., Kuptsova Svetlana V., Cherkasova El’mira I., Sychev Roman V., Keener Kevin
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PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS стр.191-200
Gnilomedova Nonna V., Anikina Nadezhda S., Gerzhikova Viktoriya G.
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IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS стр.201-209
Vostrikova Natal'ya L., Chernukha Irina M.
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DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS стр.210-218
Karaçelik Ayça Aktaş, Sahin Huseyin
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GLUCOSE NUCLEATION IN THE PRESENCE OF SURFACE ACTIVE AGENTS стр.219-229
Khvorova Lyudmila S., Lukin Nikolay D., Baranova Lyudmila V.
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EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE стр.230-241
Krasnova Tamara A., Timoshchuk Irina V., Gorelkina Alena K., Belyaeva Oxana V.
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