Vol 6, No 2 (2018)

Table of Contents

Review articles

THE QUESTION OF THE USE OF MILLET FLOUR IN PRODUCTION OF CONFECTIONERY PRODUCTS OF A SPECIALIZED PURPOSE
Ekaterina A. Pilgay, Tatiana Yu. Fomina, Irina V. Kalinina
PDF (Русский)
5-13
TO THE PROBLEM OF STRUCTURE OF D-MALTOSE CARAMELIZATION PRODUCTS IN AQUEOUS-ETHANOLIC MEDIA
Igor S. Cherepanov
PDF (Русский)
14-19

Applied Biochemistry and Biotechnology

EXPERIMENTAL JUSTIFICATION OF THE USE OF BERRY RAW MATERIALS IN ENRICHED PASTRY TECHNOLOGY
Svetlana P. Merenkova, Elena L. Polyakova
PDF (Русский)
20-29
USE OF WHEAT FIBER IN COMMINUTED MEAT SEMI-FINISHED PRODUCTS TECHNOLOGY
Ivan Nikolaevich Mikolajczyk, Liudmila L. Trefilova, Natalia V. Popova
PDF (Русский)
30-35
OPPORTUNITIES FOR USING A NEW TYPE OF RAW MATERIAL TO PRODUCE HIGH NUTRITION VALUE PRODUCTS
Olga E. Shtanko, Natalya V. Naumenko, Anastasiya V. Paimulina, Ekaterina A. Ashmarina
PDF (Русский)
36-42

Environmental problems of biochemistry and technology

APPLICATION OF THE CONCEPT OF LEAN PRODUCTION TO INCREASE THE OVERALL PERFORMANCE OF THE ENTITY (ON THE EXAMPLE OF LLC FACTORY URALSKIYE PELMENI)
Irina V. Kalinina, Rinat I. Fatkullin, Dmitrii A. Yarmarkin, Elena Perekhodova, Andrei R. Arapov
PDF (Русский)
43-51
STUDY OF THE EFFECT OF THE BIOLOGICAL PRODUCT BASED ON RHIZOBIUM LUPINI NODULE BACTERIA ON LEGUMES AND CEREALS
Elena R. Karimova, Gaisar G. Khudaigulov
PDF (Русский)
52-57
SEARCH OF WAYS TO INCREASE THE PRESERVATION OF BAKERY PRODUCTS
Natalya V. Naumenko, Artyom V. Malinin, Aram V. Tsaturov
PDF (Русский)
58-66