Vol 6, No 1 (2018)

Table of Contents

Technological processes and equipment

MATHEMATICAL MODELING AS AN EFFECTIVE INSTRUMENT FOR PRODUCTION PROCESSES PREDICATION AND MANAGEMENT
Yulia I. Kretova, Lina A. Tcirulnichenko
PDF (Русский)
5-13
INCREASE OF EFFICIENCY OF BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM VEGETABLE RAW MATERIAL BY ULTRASONIC TREATMENT
Natalia V. Popova, Irina Yu. Potoroko
PDF (Русский)
14-22
FEASIBILITY OF THE RECIPE COMPOSITION AND TECHNOLOGICAL FEATURES OF DRY MIXTURES PRODUCTION FOR GLUTEN-FREE FLOUR CULINARY PRODUCTS
Vladislav M. Tiunov, Olga V. Chugunova, Natalia V. Zavorokhina
PDF (Русский)
23-31

Environmental problems of biochemistry and technology

BIOACTIVE INGREDIENTS IN THE PRODUCTION OF FOODSTUFF WITH ADAPTOGENIC PROPERTIES
Irina V. Kalinina, Rinat I. Fatkullin, Galina S. Popova
PDF (Русский)
32-39
DEVELOPMENT OF MILK DESSERT ENRICHED BY FUNCTIONAL VEGETABLE ADDITIVES
Tatyana V. Pilipenko, Ekaterina O. Roginskaya
PDF (Русский)
40-48
SCIENTIFIC AND PRACTICAL ASPECTS OF FUNCTIONAL FOOD TECHNOLOGY
Irina Yu. Potoroko, Anastasia V. Paimulina, Daria G. Uskova, Irina V. Kalinina
PDF (Русский)
49-69

Quality management of bioproducts

INFLUENCE OF RAW COMPONENTS ON RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF BAKERY PRODUCTS
Natalia V. Naumenko, Ekaterina A. Ashmarina
PDF (Русский)
60-68
STARCH MODIFICATION BY USING ULTRASONIC EXPOSURE AS A TOOL FOR CHANGING ITS TECHNOLOGICAL CHARACTERISTICS
Alena A. Ruskina, Natalia V. Popova, Denis V. Ruskin
PDF (Русский)
69-76

Physiology of nutrition

RECIPE, PRODUCTION TECHNOLOGY AND COMMODITY CHARACTERISTICS OF THE BIOLOGICALLY ACTIVE ADDITIVE “NEUROSTABIL”
Galina A. Podzorova, Alexander N. Austrievsky, Valery M. Poznyakovskiy
PDF (Русский)
77-83