Vol. 5 No. 4 (2017)

Published: 2018-01-15

Review articles

COMPONENTS-DRESSERS AS A MECHANISM TO EXPAND THE RANGE OF QUARK PRODUCTS

Dina V. Klyuchnikova, Anastasia A. Kuznetsova, Artyom V. Krikunov

5-11
- PDF (Русский)
PROSPECTS OF USING NON-TRADITIONAL RAW MATERIAL IN BREWING TECHNOLOGY: DOMESTIC AND FOREIGN EXPERIENCE

Yulia I. Kretova

12-18
- PDF (Русский)
CLOUDBERRIES: FEATURES OF BIOCHEMICAL COMPOSITION, ANTIOXIDANT PROPERTIES AND USE

Liudmila P. Nilova, Svetlana M. Malutenkova, Maria S. Kaygorodtseva

19-26
- PDF (Русский)

Applied Biochemistry and Biotechnology

DEFINING THE DEGREE OF BLENDING OF MICROORGANISMS WITH VARIOUS TIME OF STAYING IN FLOW-LINE BIOREACTORS

Gennady B. Pischikov, Sergey V. Shikhalev, Vladimir A. Lazarev

27-33
- PDF (Русский)

Technological processes and equipment

SPECIFICS OF POWDERED FOOD PRODUCTS’ DRYING IN A FLUIDIZED MODE

Gennady V. Alekseev, Olga A. Egorova, Anna G. Leeuw, Anna A. Derkanosova

34-40
- PDF (Русский)

Pharmaceutical and Food Engineering

SUBSTANTIATION OF TECHNOLOGICAL PARAMETERS OF PRODUCTION AND CONSUMER PROPERTIES OF A NEW FORM OF SPECIALIZED BEVERAGE

Anatoliy L. Maytakov, Alexandr F. Shlyapin, Natalia V. Tihonova, Valeriy M. Poznyakovskiy

41-50
- PDF (Русский)
POSSIBLE PRODUCTION OF INSTANT COFFEE SUBSTITUTES BASED ON JERUSALEM ARTICHOKE

Victoria A. Melnikova

51-56
- PDF (Русский)
POSSIBILITY OF USE OF PHYTOGENIC FOOD INGREDIENTS TO IMPROVE CONSUMER PROPERTIES OF WHEAT BREAD

Natalya V. Naumenko, Irina V. Kalinina, Tatiana Yu. Fomina

57-65
- PDF (Русский)
POSSIBILITY OF USE OF PHYTOGENIC FOOD INGREDIENTS TO IMPROVE CONSUMER PROPERTIES OF WHEAT BREAD

Natalya V. Naumenko, Irina V. Kalinina, Tatiana Yu. Fomina

57-65
- PDF (Русский)

Quality management of bioproducts

COMPREHENSIVE ASSESSMENT OF QUALITY OF MILK AS A RAW MATERIAL OF FARM ANIMALS

Olga N. Krasulya, Ksenia A. Kanina, Darya A. Kolpakova

66-72
- PDF (Русский)
QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY IN PRODUCTION AND TRADE

Lyudmila G. Protasova, Olga V. Feofilaktova, Mikhail I. Lukinykh

73-81
- PDF (Русский)

Physiology of nutrition

THEORETICAL POSITIONS OF MODERN SPORT NUTRITION AND ITS PRACTICAL IMPLEMENTATION

Nikolay Yu. Latkov, Yuriy A. Koshelev, Аndrey А. Vekovtsev, Valeriy M. Poznyakovskiy

82-92
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THE USE OF ANTIOXIDANT TEA BEVERAGES TO PREVENT DEVELOPMENT OF STRESS REACTIONS

Ekaterina V. Pastushkova, Sergey L. Tikhonov, Olga V. Chugunova

93-103
- PDF (Русский)