Vol. 4 No. 1 (2016)

Published: 2016-03-23

Applied Biochemistry and Biotechnology

REGULATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MEAT SYSTEMS WITH THE USE OF FERMENTIVE COMPLEXES

Svetlana Pavlovna Merenkova

5-12
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STUDY OF FACTORS OF PHYSICAL NATURE USED FOR INTENSIFICATION OF BIOTECHNOLOGICAL PROCESSES

Natalia Vladimirovna Naumenko

13-19
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Technological processes and equipment

STUDYING OF PROPERTIES AND STORABILITY OF DRY WHEY OBTAINED WITH THE USE OF ELECTRIC SPARK TREATMENT

Oksana Kochubei-Lytvynenko

20-28
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PROVISION OF INTENSIFICATION OF TECHNOLOGIES OF MILK RECOMBINATION ON THE BASIS OF METHODS OF MATHEMATICAL MODELLING

Natalia Viktorovna Popova

29-38
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IMPROVEMENT OF CONSUMER PERFORMANCE OF POTATO SEMI-FINISHED PRODUCTS ON THE BASIS OF EFFECTS OF ULTRASOUND INFLUENCE

Irina Yur’evna Potoroko, Alena Aleksandrovna Ruskina

39-46
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Environmental problems of biochemistry and technology

ANALYSIS OF THE RESULTS OF THE SAMPLES OF MILK AND DAIRY PRODUCTS, AS WELL AS BAKERY AND CONFECTIONERY PRODUCTS ON THE CONTENT OF TOXIC ELEMENTS

Anna Mikhailovna Chuprakova, Maxim Borisovich Rebezov

47-54
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Pharmaceutical and Food Engineering

INFLUENCE OF TECHNOLOGICAL FACTORS ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF ENRICHED BAKERY PRODUCTS

Ludmila Pavlovna Nilova

55-63
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IMPLEMENTATION OF EFFECTS OF ULTRASONIC CAVITATION INFLUENCE AS A FACTOR OF INTENSIFICATION OF EXTRACTION OF FUNCTIONAL ELEMENTS

Irina Valer'evna Kalinina, Rinat Il'gidarovich Fatkullin

64-70
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INFLUENCE OF EFFECTS OF ULTRASONIC IMPACT ON THE ACTIVITY OF STARTER CULTURES IN SOUR-MILK DRINKS

Olga Nikolaevna Krasulya, Valentina Viktorovna Botvinnikova, Dar'ya Gennad'evna Uskova

71-79
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Quality management of bioproducts

INNOVATIONS IN TECHNOLOGIES OF PAULTRY PROCESSING: BUSINESS MODEL AND WAYS OF COMMERCIALIZATION

Lina Aleksandrovna Tsirulnichenko

80-86
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Physiology of nutrition

STUDY OF QUALITY AND FUNCTIONAL PROPERTIES OF DRINKS ON THE BASIS OF TEA

Tatiana Vladimirovna Pilipenko, Liudmila Bronislavovna Korotysheva

87-94
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USE OF COMBINED HERBAL SUPPLEMENT ON THE BASIS OF STEVIOSIDE AND FUCOIDAN IN TECHNOLOGY OF BAKERY PRODUCTS

Irina Yur’evna Potoroko, Anastasiia Valerianovna Paimulina

95-102
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JUSTIFICATION OF THE USE OF BIRD CHERRY FLOUR IN PRODUCTION OF BAKERY PRODUCTS

Elena Ivanovna Shcherbakova

103-111
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