«Department of scientific and publishing activities»
Ru En
Open access
Subscription/purchasing
Submit manuscript
Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
Article search
Search query
Parameters
Results per page
Search results: 271 articles
Search string: The system approach
№ Authors Title Volume Issue Year
1 Кишилова С. А., Леонова В. А., Митрова В. А., Семенова В. А. , Пряничникова Н. С., Семипятный В. К., Рожкова И. В., Галстян А. Г. Streptococcus thermophilus Strains: Properties and Microbial Consortia 56 2 2026
2 Иванова С. А., Бабич О. О., Кригер О. В., Голубцова Ю. В., Вобликова Т. В. Academician of the Russian Academy of Sciences Alexander Yu. Prosekov: On His 50th Birthday 56 2 2026
3 Жигайлов А. С., Вечтомова Е. А., Козлова О. В., Верещагин А. Л. Chemical Synthesis of Selenium Nanoparticles: Application Prospects 56 2 2026
4 Лобзанова М. Е., Юстратов В. П., Иванова С. А. Effect of Glycine on Thermal Stability of Folic Acid during Baking 56 2 2026
5 Алексаночкин Д. И., Фоменко И. А., Детинкин И. А., Чернуха И. М., Чернуха И. М., Машенцева Н. Г. Hemp Protein in the Food Industry: Optimizing Alkaline Extraction and Isoelectric Precipitation 56 2 2026
6 Мерзлякова Н. В., Тихонов С. Л., Тихонов С. Л., Тихонов С. Л., Тихонова Н. В., Тимофеева М. С. , Семин А. Н. , Курдюмов А. В., Лылов А. С. Oral Delivery of Bioactive Protein Molecules: Problems and Perspectives 56 2 2026
7 Чурышева А. А., Сухинина Т. В., Есепенок К. В. Validation as a Tool of Food Safety Management in Poultry Processing 56 2 2026
8 Симоненко Е. С., Симоненко С. В., Залетова Т. С. , Хитров А. А., Семенова Е. С. , Бегунова А. В., Самсонова И. С. Diet Therapy Fortified with Plant-Based Specialized Products to Prevent Cardiovascular Risk 55 4 2025
9 Барковская И. А., Ярышев В. Ю. , Блиадзе В. Г. , Туровская С. Н., Илларионова Е. Е., Кондратенко В. В., Галстян А. Г. Mathematical Assessment of Carbohydrate and Protein Profiles of Milk under Thermal Stress 55 4 2025
10 Арабова З. М., Нугманов А. Х.-Х., Бородулин Д. М., Алексанян И. Ю., Тихонов С. Л., Тихонов С. Л., Тихонова Н. В., Осмоловский П. Д. Combined Energy Supply Drying of Fish Eggs and Lecithin Clot Based on Dehydration Kinetics: Mathematical Model Adaptation 55 3 2025
11 Мусина О. Н., Нагорных Е. М. Effect of Collagen on Microstructural and Rheological Properties of Cheese Spreads 55 3 2025
12 Али А.-Г. А., Кригер О. В., Кригер О. В. Effect of Nutrient Medium Composition on Bacterial Cellulose: Yield and Physicochemical Profile 55 3 2025
13 Хиен Б. Т. Т., Дием П. Т., Ан Д. В., Бат Н. К. Optimizing the Dehydration and Quality Preservation of Sea Grapes (Caulerpa lentillifera) 55 3 2025
14 Лебедева С. Н. , Щёкотова А. В., Атласова Д. В., Аюшеева Р. Б., Хамагаева И. С., Котова Т. И. Fortified Protein Concentrate Based on Milk Whey 55 2 2025
15 Федоренко Б. Н., Лесничий А. В., Стерин В. Ф., Латышев М. А. , Мачнев А. В., Яблоков А. Е. , Якушев А. О. Biomembrane Systems for Convergent Biomimetic Technologies 55 1 2025
16 Урудж Ш., Дриль А. А., Маюрникова Л. А. Innovative Modeling in Public Catering: Theory and Methods 55 1 2025
17 Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Шатохина Н. М. Technological Management of Resource Saving in Sugar Beet Production Using Statistical Modeling 55 1 2025
18 Рябцева С. А., Шпак М. А., Лодыгин А. Д., Серов А. В., Сазанова С. Н., Скороходова М. В., Ромахова В. Ю. Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria 54 4 2024
19 Гниломедова Н. В., Весютова А. В. , Аникина Н. С., Ермихина М. В., Олейникова В. А. Monitoring Authenticity and Quality of Concentrated Grape Must 54 4 2024
20 Фролова А. С., Милентьева И. С., Федорова А. М., Миллер Е. С., Лузянин С. Л. Effect of Biologically Active Substances on Thermal and Oxidative Stress in Caenorhabditis elegans Models 54 3 2024
21 Алкадур М. И., Пряничникова Н. С., Юрова Е. А., Петров А. Н. Effect of Thermal Treatment and Pasteurization on Milk Powder Quality 54 2 2024
22 Тареев А. И., Березнов А. В. , Смирнов В. В., Тареева А. А., Тареева А. А., Кислая С. С. Global Market of Chemical Crop Protection Agents: Forecasting Yield Losses and Economic Prospects for Domestic Pesticide Production 54 2 2024
23 Хвостов А. А., Хвостов А. А., Магомедов Г. О., Ряжских В. И., Ряжских В. И., Журавлев А. А., Магомедов М. Г., Плотникова И. В., Таратухин А. С. Microwave-Convective Processing of Whipped Bread: Mathematical Modeling 54 1 2024
24 Смагина М. Н., Смагин Д. А. Temperature Changes in Meat Products Fried in Steam-Convection Oven 54 1 2024
25 Dyukova Evgenia, Ulyanova Ekaterina, Osintseva Maria, Kryuk Victoria Agricultural Technology for Phytophage and Phytopathogen Resistant Planting Material 53 4 2023
26 Miroshnik Alexei, Gorlov Ivan, Slozhenkina Marina Approaches to Developing New Complex Meat Products with Preset Qualitiy 53 4 2023
27 Kondratenko Vladimir, Posokina Natalia, Zakharova Anna, Korolev Aleksei, Pokudina Galina Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems 53 4 2023
28 Гниломедова Н. В., Аникина Н. С., Колеснов А. Ю. A Review of Methodological Approaches to Authenticating the Geographical Origin of Wines 53 2 2023
29 Багаев А. А., Бобровский С. О. Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency 53 2 2023
30 Нициевская К. Н., Станкевич С. В., Бородай Е. В. Ultrasound Treatment of Iota-Carrageenan and Guar Gum 53 2 2023
31 Казанцева Е. Г., Лямкин И. И. Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems 53 1 2023
32 Пескова И. В., Танащук Т. Н. , Остроухова Е. В., Луткова Н. Ю., Вьюгина М. А. Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking 53 1 2023
33 Гордиенко К. А., Гордиенко А. Б. , Журавлев Ю. Н. A Theoretical Study of Structural, Electronic, and Vibration Properties of Acetylcholine Chloride and Bromide 52 4 2022
34 Дмитриева А. И., Фасхутдинова Е. Р., Дроздова М. Ю. , Кутузов С. С., Проскурякова Л. А. Phylogenetic Diversity of Microorganisms from the Abakan Arzhan Thermal Spring: Potential Producers of Microbial Energy 52 3 2022
35 Казанцева Е. Г., Лямкин И. И. The Impact of Value Chains on Food Security 52 2 2022
36 Горников Н. В., Маюрникова Л. А., Новоселов С. В., Крапива T. В., Кокшаров А. А. Innovative Environment in Public Catering 52 1 2022
37 Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В. Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification 51 4 2021
38 Чеснокова Н. Ю., Приходько Ю. В., Кузнецова А. А., Кушнаренко Л. В., Герасимова В. А. Anthocyanin Films in Freshness Assessment of Minced Fish 51 2 2021
39 Короткий И. А., Неверов Е. Н., Владимиров А. А., Неверова О. А., Проскурякова Л. А. Thermophysical Characteristics of Tropical Fruits in Milk Powder Products 51 2 2021
40 Милентьева И. С., Давыденко Н. И., Расщепкин А. Н. Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters 50 4 2020
41 Дмитриева А. И., Алексеенко А. В., Белова Д. Д., Пискаева Н. И., Терещук Л. В. Streptomyces and Bacillus Keratinases: Properties and Uses 50 4 2020
42 Хвостов А. А., Магомедов Г. О., Ряжских В. И., Плотникова И. В., Журавлев А. А., Магомедов М. Г., Хвостов А. А., Ряжских В. И. Cooling Caramel in Ethyl Alcohol: Constructing a Mathematical Model 50 3 2020
43 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
44 Короткая Е. В., Короткий И. А., Васильев К. И., Остроумов Л. А. MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING 50 2 2020
45 Майтаков А. Л., Сарафанов А. А. PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL 50 2 2020
46 Плотников К. Б., Попов А. М., Плотников И. Б., Крюк Р. В., Руднев С. Д. Improving the Line of Instant Starch Soft Drinks 50 1 2020
47 Черниченко С. Г., Котов Р. М. ASSESSING CREDIT RISK IN THE SPHERE OF COMMERCIAL LENDING TO ORGANIZATIONS OF THE KEMEROVO REGION 49 4 2019
48 Нгуен Т. С., Алексанян И. Ю., Нугманов А. Х., Титова Л. М. JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY 49 4 2019
49 Пискаева А. И., Бабич О. О., Янг Й. Impact Analysis and Selection of Spray Drying Parameters for Dawn and Feather Protein Hydrolysates 49 3 2019
50 Неверов Е. Н., Коротких П. С. The Method of Carbon-Dioxide Recovery in Fish-Processing Industry 49 3 2019
51 Верещагин А. Л., Резниченко И. Ю., Бычин Н. В. Thermal Analysis in the Quality Study of Chocolate and Confectionery Products 49 2 2019
52 Жидкова Е. А. Controlling as a Basis for Effective Management in Enterprises of the Agro-Industrial Complex 48 4 2018
53 Ахмедова А. А., Шевцова Т. Г., Котляров Р. В., Кроль А. Н. Estimation of Reliability of Fire Alarm System 48 4 2018
54 Бадмаева И. И., Гамкова О. В., Мищенков И. В. Specifics of the HACCP Program at Nutrition Departments on Health Institutions 48 4 2018
55 Вайскробова Е. С., Барышникова Н. И., Резниченко И. Ю., Покрамович Л. Е. Development of the integrated management system in food production company 48 1 2018
56 Лилишенцева А. Н. CRITERIA OF VEGETABLE JUICES NATURALNESS 47 4 2017
57 Барышникова Н. И., Резниченко И. Ю., Вайскробова Е. С. DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION 47 4 2017
58 Дышлюк Е. Н., Котляров Р. В., Пачкин С. Г. METHODS OF STRUCTURAL AND PARAMETRIC IDENTIFICATION OF CONTROL OBJECTS BASED ON THE EXAMPLE OF FURNACE EMULATOR EP10 47 4 2017
59 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М. INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION 46 3 2017
60 Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О. PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE 46 3 2017
61 Ожерельева А. В., Куракин М. С. THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED 46 3 2017
62 Майоров А. А., Усатюк Д. А. THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT 46 3 2017
63 Дружкова В. Н., Грязнова Н. Л. ANALYSIS AND ASSESSMENT OF LABOUR RESOURCES THAT DETERMINE PERSONNEL SECURITY AS A COMPONENT OF ECONOMIC SECURITY 45 2 2017
64 Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е. FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE 45 2 2017
65 Мизанбекова С. К., Богомолова И. П., Богомолов А. В. INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS 45 2 2017
66 Мясищева Н. В., Артемова Е. Н., Макаркина М. А. JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES 45 2 2017
67 Трихина В. В., Австриевских А. Н. SPECIALIZED PRODUCT FOR WATER-SALT BALANCE IMPROVEMENT IN THE BODY OF WORKERS OF HOT WORK SHOPS OF METALLURGICAL ENTERPRISES 45 2 2017
68 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А. SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY 45 2 2017
69 Руднев С. Д., Козлов М. А., Крюк Р. В. ANALYSIS OF OPERATION AND RESEARCH OF THE ENERGY CHARACTERISTICS ROTARY DISPERSER 44 1 2017
70 Минаков Д. В., Севодина К. В., Шадринцева А. И., Севодин В. П. DEPENDENCE OF GRIFOLA FRONDOSA EFFICIENCY ON PARTICLE SIZE OF LIGNOCELLULOSE SUBSTRATE 44 1 2017
71 Панфилов В. А. DEVELOPMENT OF AGRO-INDUSTRIAL COMPLEX TECHNOLOGIES AND METHODOLOGY OF SCIENTIFIC SEARCH 44 1 2017
72 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY 44 1 2017
73 Марьин В. А., Верещагин А. Л., Бычин Н. В. MECHANICAL PROPERTIES OF BUCKWHEAT GRAIN STORED UNDER SNOW 44 1 2017
74 Войнов Н. А., Земцов Д. А., Жукова О. П. NONADIABATIC RECTIFICATION CONTACT DEVICES 44 1 2017
75 Пчелкина В. А. APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS 43 4 2016
76 Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю. DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION 43 4 2016
77 Кравченко С. Н. DEVELOPMENT OF TECHNOLOGICAL FLOWS OF INSTANT GRANULATED DRINK PRODUCTION 43 4 2016
78 Халтурин М. А., Иванов П. П., Кравченко С. Н. ESTIMATION OF STABILITY OF TECHNOLOGICAL SYSTEM FOR CONCENTRATED FRUIT EXTRACTS PRODUCTION 43 4 2016
79 Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н. MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS 43 4 2016
80 Соболь И. В. THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS 43 4 2016
81 Морозова Е. А., Сухачева А. В. TRAINING SPECIALISTS ENGAGED IN PROVIDING POPULATION WITH FOOD AS CONDITION FOR SUCCESSFUL DEVELOPMENT OF REGIONAL SOCIOECONOMIC SYSTEM 43 4 2016
82 Сергеева И. Ю. CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL 42 3 2016
83 Мальцева О. М. MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR 42 3 2016
84 Рябко Т. В., Дюро А. А. ORGANIZATIONAL-ECONOMIC BASES OF MANAGEMENT OF CURRENT COSTS ON PROCESSING ENTERPRISES OF SPIRIT PRODUCTION (ON THE EXAMPLE MARIINSKY JSC “ALCOHOL FACTORY”) 42 3 2016
85 Сергеева И. Ю., Пермякова Л. В. PECULIARITIES OF FOOD SAFETY MANAGEMENT SYSTEM WHEN PRODUCING TURBIDITY STABLE BEVERAGES 42 3 2016
86 Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н. ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN 41 2 2016
87 Ашмарова О. В., Федулова Е. А. AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES 41 2 2016
88 Сельская И. Л., Резниченко И. Ю., Титоренко Е. Ю., Пегушева А. В. COMPARATIVE EVALUATION OF QUALITY AND COMPETITIVENESS OF NATURAL HONEY SAMPLES 41 2 2016
89 Бабий Н. В., Помозова В. А., Пеков Д. Б. DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE 41 2 2016
90 Панфилов В. А. FORMALIZATION OF INNOVATIVE PROCESSES OF FOOD TECHNOLOGY EQUIPMENT 41 2 2016
91 Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS 41 2 2016
92 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
93 Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY 41 2 2016
94 Короткий И. А., Короткая Е. В., Киреев В. В. THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING 41 2 2016
95 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS 40 1 2016
96 Лавров А. М., Поликарпова Л. А. ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT) 40 1 2016
97 Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И. DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING 40 1 2016
98 Злочевский В. Л. FRACTIONATION OF GRAIN MATERIALS: METHOD JUSTIFICATION 40 1 2016
99 Киселева Т. Ф., Миллер Ю. Ю., Гребенникова Ю. В., Стабровская Е. И. INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX 40 1 2016
100 Федулова Е. А., Алабина Т. А., Березина Н. М. METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES 40 1 2016
101 Морозова Е. А. QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES 40 1 2016
102 Зобова Л. Л., Торбенко А. М. REAL AND POTENTIAL SPATIAL COMPETITION ON THE FOOD RETAIL MARKET 40 1 2016
103 Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В. RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP 40 1 2016
104 Нугманов А. Х., Титова Л. М., Алексанян И. Ю., Фоменко Е. В. OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION 39 4 2015
105 Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 39 4 2015
106 Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET 39 4 2015
107 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
108 Неверов Е. Н. THE USE OF CARBON DIOXIDE FOR COLD TREATMENT OF POULTRY CARCASSES 39 4 2015
109 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS 38 3 2015
110 Пермякова Л. В. INVESTIGATION OF DIFFERENT WAYS OF REDUCING THE OXYGEN REQUIREMENT OF YEAST 38 3 2015
111 Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М. PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS 38 3 2015
112 Дорош А. П., Грегирчак Н. Н. ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS 37 2 2015
113 Вековцев А. А., Подзорова Г. А., Казьмина А. Ю., Позняковский В. М. FIELD STUDIES OF THE EFFECTIVENESS OF DIETARY SUPPLEMENTS WITH AIMED FUNCTIONAL PROPERTIES 37 2 2015
114 Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И. METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN) 37 2 2015
115 Федосеева У. С., Полякова Л. И. SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT 37 2 2015
116 Федосеева У. С., Помозова В. А. TOOLS OF STATISTICAL ANALYSIS IN BREWING 37 2 2015
117 Маюрникова Л. А., Крапива Т. В., Давыденко Н. И., Самойленко К. В. ANALYSIS AND PROSPECTS OF CATERING MARKET IN REGIONS 36 1 2015
118 Наумова Н. Л. DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION 36 1 2015
119 Сурков И. В., Гореликова Г. А., Биндюк В. С. DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE 36 1 2015
120 Верещагин А. Л., Бычин Н. В., Нагих А. А. IDENTIFICATION OF HONEY FROM THE ALTAI TERRITORY USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 36 1 2015
121 Хачатрян Л. Р., Котляров Р. В., Крохалёв А. А. MATHEMATICAL MODEL OF HYDRODYNAMIC CONDITIONS OF THE LIQUID FLOW AROUND THE CONIC SURFACE IN THE CYLINDRICAL CHANNEL 36 1 2015
122 Невская Е. В., Шлеленко Л. А., Бородулин Д. М. OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION 36 1 2015
123 Менх Л. В., Румянцева Е. Е. PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION 36 1 2015
124 Панфилов В. А. AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM 35 4 2014
125 Корниенко В. В., Мельник Л. Н., Таран В. М. Apparatus design for the dehydration process of the of fermentation mixture distillate by mordenite to obtain fuel ethanol 35 4 2014
126 Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS 35 4 2014
127 Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES 35 4 2014
128 Косинский П. Д., Чупрякова А. Г. PRACTICE OF APPLICATION OF THE TECHNIQUE OF THE QUANTITATIVE ASSESSMENT OF THE COMMODITY RANGE OF RETAIL TRADE ENTERPRISE 35 4 2014
129 Стефанкин А. Е., Крохалёв А. А., Котляров Р. В., Кригер О. В., Dengra J. P., Иванец В. Н. SELECTION OF PARAMETERS FOR HYDRODYNAMIC INSERT OF MEMBRANE UNIT FOR PROCESSING OF FARM ANIMALS BLOOD 35 4 2014
130 Кузнецова О. Б. TRANSFORMATION OF INSTITUTIONAL INFLUENCE OF THE STATE ON THE SMALL BUSINESS SECTOR 35 4 2014
131 Марьин В. А., Верещагин А. Л., Бычин Н. В. USING A FELT CIRCLES WHEN GRINDING KERNEL OATS 35 4 2014
132 Брезе О. Э., Салий В. В. FORECASTING THE REGIONAL FOODSTUFFS DEMAND BASED ON THE METHODS OF MATHEMATICAL STATISTICS 34 3 2014
133 Выборнов А. А., Анисимова Л. В. INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR 34 3 2014
134 Алексанян И. Ю., Титова Л. М., Нугманов А. Х. MODELING OF PARTICULATE MATERIAL DRYING IN A FLUIDIZED BED 34 3 2014
135 Кудряшова И. А., Кудряшова И. А., Копеин В. В. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
136 Храмцов А. Г. MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS 34 3 2014
137 Неверов Е. Н., Буянов О. Н., Гринюк А. Н. A PACKAGE USED WHEN COOLING MEAT-TYPE CHICKEN WITH CARBON DIOXIDE 33 2 2014
138 Зотов В. П., Жидкова Е. А. DETERMINATION OF THE WORKING CAPITAL IN THE MODERN ECONOMY 33 2 2014
139 Доценко С. М., Скрипко О. В., Иванов С. А., Кубанкова Г. В. DEVELOPMENT OF TECHNOLOGY FOR PROTEIN-CARBOHYDRATE ADDITIVE PRODUCTION IN THE FORM OF MEAL 33 2 2014
140 Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А. EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE 33 2 2014
141 Козлов В. П. FORMATION OF AN INTEGRATED APPROACH TO MANAGEMENT OF AUDITOR RISK 33 2 2014
142 Верещагин А. Л., Бычин Н. В. IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS 33 2 2014
143 Сергеева И. Ю. IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES 33 2 2014
144 Неповинных Н. В., Грошева В. Н., Лямина Н. П., Птичкина Н. М. INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE 33 2 2014
145 Галиева А. И., Резниченко И. Ю., Иванец Г. Е. SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE 33 2 2014
146 Шабурова Г. В., Курочкин А. А., Курочкин А. А., Воронина П. К. BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS 32 1 2014
147 Плосконосова Е. А. MODERNIZATION OF RUSSIAN ECONOMY: SELECTION OF PRIORITY ROUTES IN THE CONTEXT OF SYSTEMATIC APPROACH 32 1 2014
148 Бибик И. В., Лоскутова Е. В. SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY 32 1 2014
149 Лисин П. А., Мусина О. Н., Кистер И. В. STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT 32 1 2014
150 Шачнева Е. Ю., Магомедова З. А., Малачиева Х. З. STUDY OF PHYSICO-CHEMICAL PROPERTIES OF PARTICLES OF CARBOXYMETHYL CELLULOSE IN AQUEOUS SOLUTIONS 32 1 2014
151 Иванов С. В., Кишенько И. И., Крыжова Ю. П. SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS 32 1 2014
152 Марьин В. А., Верещагин А. Л., Фомина И. Г. ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS 31 4 2013
153 Брезе О. Э., Менх Л. В. IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET 31 4 2013
154 Терлецкая В. А., Рубанка Е. В., Зинченко И. Н. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION 31 4 2013
155 Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П. INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD 31 4 2013
156 Понкратова Т. А., Секлецова О. В., Кузнецова О. С. METHODOLOGIES FOR ASSESSING THE ECONOMICALLY RATIONAL LEVEL OF USE OF PRODUCTION CAPACITY WHILE CREATING THE PORTFOLIO OF ORDERS 31 4 2013
157 Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY 31 4 2013
158 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
159 Бородулин Д. М., Комаров С. С. SMOOTHING ABILITY OF A CONTINUOUS ACTION DRUM MIXER WITH ADJUSTABLE BLADES 31 4 2013
160 Евтухова О. М., Сафронова Т. Н. TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN 31 4 2013
161 Попов А. М., Романенко Р. Ю., Миллер Е. С., Доня Д. В., Попов А. А. THE MAIN OPTIMIZATION DIRECTIONS FOR STRUCTURE FORMATION IN DISPERSE SYSTEMS 31 4 2013
162 Захарова Л. М., Щербинина Ю. С. APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE 30 3 2013
163 Печенина А. А., Севодин В. П. ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI 30 3 2013
164 Влощинский П. Е., Березовикова И. П., Колпаков А. Р., Клеблеева Н. Г. EFFECT OF MULTICOMPONENT CEREAL MIXTURES ON GLUCOSE LEVEL IN EXPERIMENTAL ANIMALS’ BLOOD 30 3 2013
165 Сергеева И. Ю., Шафрай А. В., Захаренко Д. Г. MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS 30 3 2013
166 Есина З. Н., Мирошников А. М., Корчуганова М. Р. PREDICTION PHASE EQUILIBRIA IN THE GLYCOLS AND GLYCOL ETHERS 30 3 2013
167 Осипова М. О., Мышалова О. М. STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT 30 3 2013
168 Короткая Е. В., Короткий И. А., Гаврилова М. О. APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS 29 2 2013
169 Нагибин М. Ю., Сорокопуд А. Ф. DEVELOPMENT AND INVESTIGATION OF SPRAYER SUCTION DEVICE FOR ROTOR SPRAY APPARATUS 29 2 2013
170 Васильева И. В., Унщикова Т. А., Степанов С. В. DEVELOPMENT OF HACCP PLAN TO ENSURE THE SAFETY OF KVASS PRODUCTION 29 2 2013
171 Полищук Г. Е., Мартич В. В. DIFFERENT WAYS OF WHEAT GERM TREATMENT FOR INCREASING THEIR STRUCTURE-FORMING ABILITY 29 2 2013
172 Нечаева Е. С., Попов Д. М. INVESTIGATION OF DUST DISPERSE STRUCTURE AND DISPERSED LIQUID COLUMN IN ROTARY SPRAY-TYPE DUST COLLECTOR 29 2 2013
173 Верещагин А. Л., Горемыкина Н. В., Бычин Н. В., Кошелев Ю. А. METHOD OF IDENTIFICATION OF SEA BUCKTHORN AND SUNFLOWER OILS MIXTURE 29 2 2013
174 Черевко А. И., Скрыпник В. А. POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES 29 2 2013
175 Капленко А. Н., Евдокимов И. А., Капленко Н. Н., Егоров О. И. THERMIZATION OF MILK IN CHEESE MANUFACTURING WITH CHEDDARING AND COOKING OF CURD 29 2 2013
176 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. DEVELOPMENT OF MATHEMATICAL MODEL OF MEMBRANE CONCENTRATION BASED ON TRANSFER FUNCTIONS 28 1 2013
177 Петров А. Н., Матвеенко А. С., Стрижко М. Н. INVESTIGATION OF MICROORGANISM STRAINS WITH β-GALACTOSIDASE ACTIVITY 28 1 2013
178 Мусина О. Н. MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK 28 1 2013
179 Дубинина Н. В., Гриценко В. В., Симсиве Ж. В. OBTAINING OF EXTRACTS FROM FROZEN FRUIT RAW MATERIALS IN THE VIBRATORY APPARATUS 28 1 2013
180 Иванец В. Н., Бородулин Д. М., Сухоруков Д. В. STUDY OF THE DIRECTION AND SPEED OF AIR FLOW IN THE WORKING CHAMBER OF A CENTRIFUGAL MIXER 28 1 2013
181 Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES 28 1 2013
182 Киселев К. В., Коркачева О. В., Позняковский В. М. ANALYSIS OF ALTERNATIVES TO RUSSIAN VODKA 27 4 2012
183 Войнов А. Н., Жукова О. П., Паньков В. А., Войнов Н. А. ETHYL ALCOHOL RECTIFICATION IN COLUMNS WITH SPIRAL PRISMATIC NOZZLE 27 4 2012
184 Сорокопуд А. Ф., Стрижков Д. С., Козымаев В. С. INVESTIGATION OF A NEW CONTACT ELEMENT FOR THE ROTARY SPRAY APPARATUS 27 4 2012
185 Буянов О. Н., Буянова И. В. MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM 27 4 2012
186 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING 27 4 2012
187 Мусина О. Н., Лисин П. А. SYSTEM MODELING OF MULTICOMPONENT FOODS 27 4 2012
188 Павский В. А., Павский К. В. PROBABILISTIC MODEL OF EVALUATION OF THE OPERATOR FACTORS OF THE HIGH RELIABLE COMPUTER SYSTEMS WITH RESERVE 26 3 2012
189 Дунченко Н. И. SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT 26 3 2012
190 Онучак Л. А., Пивоварова Н. А., Зотова А. В., Макарова Н. В. ANALYSIS OF SYNTHETIC DYES IN SOFT DRINKS AND JUICES WITH THE USE OF NEW METHOD MICROCOLUMN LIQUID-ADSORPTION CHROMATOGRAPHY 25 2 2012
191 Осинцев А. М., Васильченко И. Л., Майтаков А. Л., Рынк В. В., Васильченко Н. В. APPLICATION OF LOCAL INDUCTION HEATING IN BIOTECHNOLOGIES AND MEDICINE 25 2 2012
192 Федоров Д. Е., Комарова Н. А., Архипова Л. М. RESEARCH ON KINETICS OF REFRIGERATION PROCESSING OF CATTLE BLOOD 25 2 2012
193 Архипов А. Н., Позднякова А. В., Козлова О. В. STUDY OF THE GALACTOSIDASE AND PROTEOLYTIC ACTIVITY OF DELVO-YOG LACTIC ACID BACTERIA IN STABILIZED DAIRY PRODUCTS 25 2 2012
194 Смирнова Н. А., Пасько О. В. APPLICATION OF HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FERMENTED CREAM BIOPROOF-READER 24 1 2012
195 Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT 24 1 2012
196 Табакаева О. В., Каленик Т. К. SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION 24 1 2012
197 Контарева В. Ю., Крючкова В. В., Яценко Н. Н. TECHNOLOGY AND QUALITY INDICES OF ENRICHED SOUR MILK BIOPRODUCTS 24 1 2012
198 Новоселов С. В., Маюрникова Л. А., Васильев К. И. THE ANALYSIS OF REGIONAL CONDITIONS FOR DEVELOPMENT OF INNOVATIVE ACTIVITY IN NUTRITION SPHERE 24 1 2012
199 Вершинина А. Г., Каленик Т. К., Самченко О. Н. THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY FOR HEALTHY DIET 24 1 2012
200 Давлетшина Т. А., Солодова Е. А., Шульгина Л. В., Швидкая З. П., Долбнина Н. В. THE INFLUENCE OF CONDITIONS AND STORAGE PERIODS ON THE QUALITY OF FROZEN PRODUCTS FROM LAEMONEMA 24 1 2012
201 Бабенышев С. П., Чернов П. С., Мамай Д. С., Харитонов Д. В. THE PECULIARITIES OF DESCRIPTION OF WHEY PERMEATE MOTION THROUGH A NANOPOROUS MEMBRANE 24 1 2012
202 Иванец В. Н., Бакин И. А., Карнадуд О. С., Сибиль А. В. COMPARATIVE ANALYSIS OF MOVEMENT PATTERNSOF MATERIAL STREAMS IN THE MIXTURE-PRODUCING AGGREGATE 23 4 2011
203 Шмалько Н. А. COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR 23 4 2011
204 Субботина М. А., Лобова Т. В. IMPROVEMENT OF THE TECHNOLOGY OF PREPARING CEDAR NUTS TO OIL EXTRACTION 23 4 2011
205 Остроумов Л. А., Зеленский В. А. INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING 23 4 2011
206 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
207 Червецов В. В., Кирсанов В. В., Гощанская М. Н., Галстян А. Г., Илларионова Е. Е. INVESTIGATION ON the continuous process of lactose crystallization in condensed milk-containing sweetened canned foods 23 4 2011
208 Крикунова Л. Н., Кузьменкова Н. М., Гернет М. В. RESEARCH ON THE PROCESS OF CORN GRAIN PREPROCESSING ON THE BASIS OFАMETHOD OF HYDROTHERMAL PROCESSING 23 4 2011
209 Гринюк А. В., Кригер О. В. USE OF LIQUID NITROGEN IN THE TECHNOLOGIES OF FARM ANIMAL BLOOD PROCESSING 23 4 2011
210 Попов А. М., Сорочкин А. М., Сарафанов А. А., Михайлова И. А., Шилова Е. И. CONTROL OF WET DISPERSE SYSTEMS STRUCTURE AND PROPERTIES 22 3 2011
211 Короткая Е. В., Короткий И. А., Ибрагимова Е. А. DEVELOPMENT OF THE TECHNOLOGY OF LOW TEMPERATURE PRESERVATION OF THERMOPHILIC LACTIC ACID STARTERS 22 3 2011
212 Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA 22 3 2011
213 Влощинский П. Е. THE STATE OF LIPID METABOLISM IN NATIVE POPULATION OF THE NORTH AS INDICATION OF THEIR NUTRITIONAL STATUS 22 3 2011
214 Узаков Я. М., Каимбаева Л. А. Activity Changes of Siberian Stag Meat Tissue Proteinases at Different Stages of Autolysis 21 2 2011
215 Полетаев А. Ю., Кригер О. В., Митрохин П. В. Optimization of cultivation parameters of keratinase producer Streptomyces ornatus S 1220 21 2 2011
216 Бабич О. О., Солдатова Л. С., Разумникова И. С. Peculiarities of phenylalanine biotransformation in technology of food for patients suffering from phenylketonuria 21 2 2011
217 Иванова С. А. Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material 21 2 2011
218 Семенов А. Г. Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution 20 1 2011
219 Гуринович Г. В., Абдрахманов Р. Н. Investigation of composition and properties of protein raw materials derived from poultry processing 20 1 2011
220 Короткая Е. В. Investigation of properties of cryopreserved lactic ferments 20 1 2011
221 Буянов О. Н., Киселева Т. Ф., Неверов Е. Н., Нечаев С. Н. Investigation of refrigeration processing of fish with carbon dioxide 20 1 2011
222 Семенов А. Г., Тимофеев А. Е. Modeling and calculation of batch operation ultrafiltration plants 20 1 2011
223 Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. Phenomenological model of thermoacid coagulation of skim milk proteins 20 1 2011
224 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
225 Шилов А. В., Сухоруков Д. В., Бакин И. А. Choice of Rational Parameters of Flour Composite Mixes Preparation 19 4 2010
226 Заворохина Н. Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor 19 4 2010
227 Терещук Л. В., Савельев И. Д. Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil 19 4 2010
228 Ермолаева Е. О., Подзорова Г. А., Австриевских А. Н. The New Formula of Biologically Active Additive «Jointgel»: Definition of Quality Regulated Indices 19 4 2010
229 Лобасенко Б. А., Семенов А. Г. Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions 18 3 2010
230 Полетаев А. Ю., Курбанова М. Г. Peculiarities of keratin-containing raw material processing and complete farm animal feed production on its basis 18 3 2010
231 Лупинская С. М. Preparation of wild berry and plant raw materials for functional dairy products manufacture 18 3 2010
232 Пушмина И. Н. Semifinished products from plant raw materials and functional foods based on them: concept of quality formation 18 3 2010
233 Рензяева Т. В., Мерман А. Д., Шарфунова И. Б. The development of generalized complex bakery foods and flour confectionery quality index 18 3 2010
234 Сметанин В. С., Бабич О. О., Разумникова И. С., Иванова С. А. The effect of sodium caseinate and emulsifiers on the properties of semifinished whips based on gas-liquid disperse systems 18 3 2010
235 Попов А. М., Макковеев М. ., Асташенко Е. Б., Чупин А. В. Identification of granulation process of instantized polydispersed products in plate granulators with activator 17 2 2010
236 Иванова С. А., Павский В. А. Research of foaming processes of secondary dairy raw materials 16 1 2010
237 Короткая Е. В., Осинцев А. М. Study of properties of collodion films 16 1 2010
238 Архипов А. . Application of texturizer in manufacture of dairy products 15 4 2009
239 Емелин В. П., Бокарев А. В., Трифанов И. Influence of some key parameters of work hydrodynamical grinder-dispersant а on formation of pastelike dairy products 15 4 2009
240 Попов А. ., Шпанько Д., Черно В., Черкасова Е. ., Шайдулина Т. . Morfologo-anatomic research of ornamental plants, having medical properties 15 4 2009
241 Попов А. М., Берязева Л. Н., Майтаков А. Л. Optimization of the process of granule formation in the dish granulator 15 4 2009
242 Винограй Э. . Paradigmal bases of modernization of system methodology. The article 2. Contours of the new paradigm of development of the device of system researches 15 4 2009
243 Винограй Э. . Paradigmal bases of modernization of system metodology. The article 1. The critical analysis of the condition of system metodology 15 4 2009
244 Прокопец А., Красина И. Б. Prospects of the use of flour from millet in a production flour wares of pastries 15 4 2009
245 Киселев В. ., Сальников В. Structure of the trading offer mineral waters in Kuzbas 15 4 2009
246 Просеков А., Курбанова М. Г. АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ 15 4 2009
247 Маюрникова Л. ., Ковалева А. В., Куракин М. С., Воздвиженская К. С. Assessement of the organization the schoolchildren's feeding in the Prokopievsk region 14 3 2009
248 Киселева Т. Ф., Маслов А. А. Condition and tendencies of development Russian and regional juice the market 14 3 2009
249 Гурин В. В., Попов А. А., Тарбеев О. Г., Попов А. М. Hierarchical model of structure of disperse system from vegetative raw material 14 3 2009
250 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
251 Орлов А., Николаева М., Киселев В. М. Integration of manufacture and distribution of wine into Russia 14 3 2009
252 Бауэр Е. П., Столетов В. М., Воробьёва Н. Н. Research of some principal factors influencing the duration of apple drying 14 3 2009
253 Попов А. И., Шпанько Д. Н., Черкасов Е. А. Some standardization indicators of raw materials Urtica dioica L. and Urtica cannabina L. 14 3 2009
254 Попов А. И., Шпанько Д. Н., Черкасова Е. А., Шайдулина Т. Б. Study Perfection of techniques of identification and verification of vegetative raw materials «underground bodies» aromatic cultures 14 3 2009
255 Челнакова Н. Г., Комольцева Е. Superfluous weight of a body as a social and medical problem: value of the food factor in its decision 14 3 2009
256 Короткий И. А. Application of the method of two temperature-tame intervals to a definition of termophysical characteristic of solidlake, liquid and loose materials 13 2 2009
257 Попов А. И., Баранова В. В., Шпанько Д. Н., Черкасова Е. А. Basic researches of vegetative resources bean rational use system in a zone of the increased anthropogenous effect 13 2 2009
258 Сурков И. В., Ермолаева Е. О., Австриевских А. Н. Current state and prospects of introduction of the integrated quality management systems on the Russian trade and public catering enterprises 13 2 2009
259 Осинцев А. М., Остроумов Л. А., Николаева Е. А. Model of development of figure in cheeses with a heat of the second heating 13 2 2009
260 Киселев В. М., Першина Е. Г. New paradigm of catering services of the concentrated contingents 13 2 2009
261 Просеков А. Ю., Равнюшкин С. А., Курбанова М. Г. Study parameter hydrolysis milk-protein concoction for products of the feeding in capsule 13 2 2009
262 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Studying of change of indicators of quality of red palm-oil in the course of storage 13 2 2009
263 Голуб О. В. The concept of formation of quality of fruit-and-berry production 13 2 2009
264 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
265 Давыденко Н. И., Коньшина О. А., Горников Н. В. Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine 13 2 2009
266 Маюрникова Л. А., Давыденко Н. И., Куракин М. С. Eating as a basis to improve the quality of life of persons with carbohydrate metabolism 12 1 2009
267 Щеколдина Т. В., Кудинов П. И., Бочкова Л. К., Сочиянц Г. Г. Influence the protein isolate from sunflower shrot on amino acids structure of bread 12 1 2009
268 Родин Е. Statistical error of calculation origin extract under formula of Balling 12 1 2009
269 Попов А. М., Маковеев М. А., Чупин А. В. The mathematical description of the process of granulation of polydisperse material in the plate granulator with activator 12 1 2009
270 Школьникова М. Н. The possibility comparison method of «the acceleratated ageing» for forecasting working lives nonalcohol balms 12 1 2009
271 Киселев В. М., Коркачева О. Разработка новой алкогольной политики России 12 1 2009
The site uses cookies and a service for collecting technical data of its visitors. Continuing to use this resource, you automatically agree to the use of these technologies.