Vol. 4 No. 4 (2016)

Published: 2016-12-14

Review articles

STUDY ON MARKET CHARACTERISTICS OF THE BREAD MADE OF RYE AND WHEAT FLOUR MIXTURE

Igor V. Surkov, Yury V. Beznosov, Evgenia O. Yermolaeva, Valery M. Poznyakovsky

5-13
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Applied Biochemistry and Biotechnology

THE INFLUENCE OF ULTRASOUND ACOUSTIC EXPOSURE ON BIOSYNTHESIS OF EXOPOLYSACCHARIDES AND RHEOLOGICAL PROPERTIES OF CULTURED MILK FOODS OBTAINED ON THE BASIS OF KEFIR FUNGUS

Valentina V. Botvinnikova, Irina V. Kalinina, Irina Yu. Potoroko, Natalia V. Popova, Olga N. Krasulya

14-25
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PROSPECTS FOR THE USE OF XANTHAN GUM POLYSACCHARIDE OF MICROBIAL ORIGIN IN GLUTEN-FREE GOODS PRODUCTION

Denis S. Mysakov, Dmitriy V. Grashchenkov, Olga V. Chugunova

26-35
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THE USE OF INFRARED SPECTROSCOPY FOR STUDYING OXIDATION PROCESSES IN PUMPKIN-SEED OIL

Ludmila P. Nilova, Tatiana V. Pilipenko, Anatoly A. Vytovtov

36-44
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EFFECT OF BIOTECHNOLOGICAL PROCESSING ON THE MICROSTRUCTURE OF SMOKED POULTRY SAUSAGES

Alexandera A. Solovieva, Oksana V. Zinina

45-53
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ISOLATION OF NEW CELLULOSE DESTRUCTION STRAINS, THEIR ROLE IN THE DECREASE OF ANTHROPOGENIC LOAD TO THE ECOSYSTEM

Kristina N. Shmidt, Gaisar G. Khudaigulov

54-63
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Environmental problems of biochemistry and technology

MICROBIOLOGICAL RESEARCH ASPECTS OF COTTAGE CHEESE, OBTAINED BY THE USE OF ULTRAFILTRATION WHILE PRODUCING AND STORING

Tatiana V. Pilipenko, Elena E. Florinskaya, Svetlana L. Nikolaeva

64-72
- PDF (Русский)

Pharmaceutical and Food Engineering

RESEARCH OF CONSUMER PERFORMANCE AND FUNCTIONAL ORIENTATION OF PANTOGEMATOGEN

Eugene Y. Lobach, Yuri G. Guryanov, Valery M. Poznyakovsky

73-79
- PDF (Русский)

Quality management of bioproducts

EXPERIENCE OF RUSSIAN AND FOREIGN SCIENTISTS IN THE USE OF MICROSCOPY AS A PERSPECTIVE METHOD FOR STUDYING FOOD PRODUCTS

Natalia V. Naumenko

80-85
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Physiology of nutrition

THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF BAKED CULINARY PRODUCTS OF INCREASED NUTRITION VALUE

Yana P. Dombrovskaya, Yuliya A. Tekuteva

86-94
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THE PERSPECTIVES OF ENRICHING FOOD ADDITIVES USAGE IN BAKING TECHNOLOGY

Anastasiya V. Paimulina, Natalia V. Androsova, Natalia V. Naumenko

95-104
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PLANT MATERIALS AS A SOURCE OF FUNZIONAL-FOOD INGREDIENTS

Ekaterina V. Pastushkova, Natalia V. Zavorohina, Anton V. Vyatkin

105-113
- PDF (Русский)