Vol. 4 No. 3 (2016)

Published: 2016-09-29

Applied Biochemistry and Biotechnology

DEVELOPMENT OF THE BAKERY GOODS PRODUCTION TECHNOLOGY USING FLOUR FROM GERMINATED WHEAT GRAINS

Aleksandr A. Lukin, Svetlana P. Merenkova

5-12
- PDF (Русский)
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

13-21
- PDF (Русский)
THE USE OF HIGH PRESSURE WHILE STORING CHILLED FISH

Alisa S. Romanova, Sergey L. Tikhonov, Natalia V. Tikhonova

22-28
- PDF (Русский)

Technological processes and equipment

THE TECHNOLOGICAL JUSTIFICATION OF USING HERBAL SUPPLEMENTS IN RECIPES FOR HALF-FINISHED MEAT

Svetlana P. Merenkova, Aleksandr A. Lukin

29-38
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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

39-46
- PDF (Русский)
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

47-54
- PDF (Русский)
ON THE USE OF BIRD CHERRY FLOUR IN THE PRODUCTION OF BISCUIT HALF-FINISHED PRODUCTS

Tatiana Yu. Fomina, Irina V. Kalinina

55-63
- PDF (Русский)
THE DEVELOPMENT OF CARAMEL WITHOUT SUGAR AND EVALUATION OF ITS QUALITY

Anna V. Shvetsova, Gennady B. Pishchikov

64-70
- PDF (Русский)

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

71-79
- PDF (Русский)
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

80-88
- PDF (Русский)
THE PROLONGATION OF THE SHELF LIFE OF HALF-FINISHED PRODUCTS MADE OF POULTRY MEAT BASED ON SONOCHEMISTRY METHODS

Lina A. Tsirulnichenko

89-96
- PDF (Русский)