Vol. 3 No. 2 (2015)

Published: 2015-03-21

Review articles

PROSPECTIVE DIRECTIONS OF GREEN TEA USE AS A BIOLOGICALLY ACTIVE SUBSTANCE IN FOOD TECHNOLOGY

Alexander Anatolievich Lukin

5-9
- PDF (Русский)

Applied Biochemistry and Biotechnology

FORMATION OF BAKED GOODS ADVANTAGES BY MAKING ADDITIONAL RAW MATERIALS

Irina Valerievna Kalinina, Natalia Vladimirovna Naumenko, Inna Viktorovna Feklicheva

10-17
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SCIENTIFIC SUBSTANTIATION OF PRINCIPLES OF DESIGN TECHNOLOGY OF DELICIOUS MEAT PRODUCTS WITH IMPROVED CONSUMER CHARACTERISTICS

Svetlana Pavlovna Merenkova, Irina Yurievna Potoroko, Igor Zakharov

18-26
- PDF (Русский)

Technological processes and equipment

IMPROVING THE TECHNOLOGICAL PROCESS OF RAW GRAIN IN THE PROCESS OF MALTING

Julia Igorevna Kretova

27-32
- PDF (Русский)

Environmental problems of biochemistry and technology

FEATURES OF TECHNICAL REGULATION IN THE DEVELOPMENT OF REQUIREMENTS FOR FOOD QUALITY AND FOOD SAFETY

Julia Igorevna Kretova

33-38
- PDF (Русский)
THE RESULTS OF APPLYING FERROTSIONIDNOGO SORBENT HG-90-SR-TM FOR ANIMAL BASE FOOD SAFETY

Artem Ehkamovich Shkaev, Natalia Shkaeva

39-46
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Pharmaceutical and Food Engineering

CHANGES IN THE WATER SYSTEM OF MILK UNDER THE INFLUENCE OF ULTRASONIC CAVITATION

Valentina Viktorovna Botvinnikova, Natalia Viktorovna Popova

47-54
INNOVATIVE APPROACHES IN DAIRY TECHNOLOGY BASED ON CAVITATION EFFECTS

Olga Krasulya, Irina Potoroko, Oksana Kochubey-Litvinenko, Alfira Muhametdinova

55-63
- PDF (Русский)

Quality management of bioproducts

TYPICAL FEATURES OF A QUALITY MANAGEMENT SYSTEM IN THE FOOD BUSINESS

Irina Valerievna Kalinina, Rinat Ilgidarovich Fatkullin, Natalia Vladimirovna Naumenko

64-71
- PDF (Русский)
QUALITY SYSTEM FORMATION BASED ON HACCP PRINCIPLES IN JSC “GLINKA” KURGAN

Nina Arkad'evna Pozdnyakova

72-81
- PDF (Русский)

Physiology of nutrition

DEVELOPMENT OF TECHNOLOGY FOR INCREASE NUTRITIONAL VALUE OF MERINGUE

Alexey Sergeevich Salomatov, Maria Alexandrovna Popova

82-88
- PDF (Русский)
EFFECT OF GS-MS ON DIFFERENT STEAMING TIME ON NUTRITION AND FLAVOR OF RED SHRIMP

Yuan Peng-Xiang, Hou Jian-cong

89-98
- PDF (Русский)