Vol 4, No 3 (2016)

Table of Contents

Applied Biochemistry and Biotechnology

DEVELOPMENT OF THE BAKERY GOODS PRODUCTION TECHNOLOGY USING FLOUR FROM GERMINATED WHEAT GRAINS
Aleksandr A. Lukin, Svetlana P. Merenkova
PDF (Русский)
5-12
THE INFLUENCE OF ACOUSTIC EFFECT OF ULTRASOUND ON THE FORMATION OF CONSUMER PROPERTIES OF YOGHURTS
Irina Yu. Potoroko, Dar'ya G. Uskova, Valentina V. Botvinnikova, Irina V. Kalinina
PDF (Русский)
13-21
THE USE OF HIGH PRESSURE WHILE STORING CHILLED FISH
Alisa S. Romanova, Sergey L. Tikhonov, Natalia V. Tikhonova
PDF (Русский)
22-28

Technological processes and equipment

THE TECHNOLOGICAL JUSTIFICATION OF USING HERBAL SUPPLEMENTS IN RECIPES FOR HALF-FINISHED MEAT
Svetlana P. Merenkova, Aleksandr A. Lukin
PDF (Русский)
29-38
THE TECHNOLOGY OF BREAD WITH HEALTH-PROMOTING PROPERTIES BASED ON THE USE OF A COMPLEX HERBAL SUPPLEMENT
Irina Yu. Potoroko, Anastasia V. Paimulina, Dar'ya G. Uskova
PDF (Русский)
39-46
THE DEVELOPMENT OF THE TECHNOLOGY OF LUCERNE EXTRACT AND ITS APPLICATION FOR PRODUCTION OF NONALCOHOLIC BEVERAGES OF THE ANTIOXIDANT ACTIVITY
Vitaly O. Tolmachev, Sergey L. Tikhonov, Natalia V. Tikhonova
PDF (Русский)
47-54
ON THE USE OF BIRD CHERRY FLOUR IN THE PRODUCTION OF BISCUIT HALF-FINISHED PRODUCTS
Tatiana Yu. Fomina, Irina V. Kalinina
PDF (Русский)
55-63
THE DEVELOPMENT OF CARAMEL WITHOUT SUGAR AND EVALUATION OF ITS QUALITY
Anna V. Shvetsova, Gennady B. Pishchikov
PDF (Русский)
64-70

Quality management of bioproducts

THE WAYS OF AGJUSTING RAW MATERIAL PROPERTIES AND THE QUALITY OF BREAD MADE OF WHEAT FLOUR
Natalia V. Naumenko, Vladimir V. Khudyakov
PDF (Русский)
71-79
THE FORMATION OF IMPROVED CONSUMER PROPERTIES OF YOGHURTS BASED ON ULTASIONIC EXPOSURE AND THE USE OF FUCOIDAN POLYSACCHARIDE
Dar'ya G. Uskova, Irina Yu. Potoroko, Natalia V. Popova
PDF (Русский)
80-88
THE PROLONGATION OF THE SHELF LIFE OF HALF-FINISHED PRODUCTS MADE OF POULTRY MEAT BASED ON SONOCHEMISTRY METHODS
Lina A. Tsirulnichenko
PDF (Русский)
89-96