Vol. 7 No. 1 (2019)

Published: 2019-03-10

Review articles

METHODOLOGICAL APPROACHES TO CREATION OF ENRICHED FOOD PRODUCTS WITH PROVEN EFFICIENC

Irina V. Kalinina, Irina Yu. Potoroko

5-11
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Applied Biochemistry and Biotechnology

GROUNDS FOR THE USE OF GLUTEN-FREE TYPES OF FLOUR IN THE TECHNOLOGY OF SPECIALIZED BAKERY CONFECTIONERY PRODUCTS

Svetlana P. Merenkova, Vladimir I. Bogan, Daria A. Arapova, Tatiana Yu. Fomina

12-20
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STUDY OF THE INFLUENCE OF FOOD INGREDIENTS BASED ON DIHYDROQUERCETIN ON THE RHEOLOGICAL PROPERTIES OF THE BAKERY PRODUCT DOUGH

Irina V. Kalinina, Rinat I. Fatkullin, Diana Ivanova, Yoana Kiselova-Kaneva, Miglena Todorova

21-30
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INVESTIGATION OF CHOPPED SEMI-FINISHED PRODUCTS MADE FROM THE BROILER CHICKEN MEAT AND ENRICHED WITH RAW BUCKWHEAT FLOUR

Oksana V. Zinina, Karina S. Gavrilova, Marina A. Pozdnyakova

31-39
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PARTICLES SIZE OF FLOUR, MADE FROM SPROUTED GRAIN, AND THEIR IMPACT ON FLOUR’S TECHNOLOGICAL PROPERTIES AND QUALITY OF THE FINISHED PRODUCTS

Natalia V. Naumenko, Anastasia V. Paymulina, Masimzhan T. Velyamov

40-50
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Environmental problems of biochemistry and technology

GROUNDS AND DEVELOPMENT OF THE TECHNOLOGICAL CONCEPT OF FERMENTED SAUSAGES PRODUCTION WITH THE USE OF STARTER CULTURES

Ivan N. Mikolaychik, Larisa A. Morozova, Ekaterina S. Stupina

51-57
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ULTRASOUND MICRONIZATION OF FUCOIDAN VEGETABLE INGREDIENT FOR THE USE IN FOOD PRODUCTION TECHNOLOGY

Irina Yu. Potoroko, Dariya G. Uskova, Anastasia V. Paymulina, Uday Bagale

58-70
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PROMISING PHYSICAL METHODS OF INCREASING THE ANIMAL ORIGIN PRODUCTS STORAGE PERIOD

Elena V. Samokhvalova, Sergey L. Tikhonov, Natalya V. Tikhonova

71-78
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RESEARCH OF AN IMPACT OF THE LOW-FREQUENCY ULTRASOUND EFFECTS ON THE PROCESSES OF WINE MATERIALS FERMENTATION

Natalia V. Popova, Sonawane Shirish, Alfiya R. Abdullina

79-88
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INFLUENCE OF ULTRASOUND EFFECTS ON THE RHEOLOGICAL PROPERTIES OF THE POTATO STARCHES PASTE

Alena A. Ruskina, Irina Yu. Potoroko, Artem V. Malinin, Aram V. Tsaturov

89-96
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Pharmaceutical and Food Engineering

BIOLOGICAL ACTIVE SUBSTANCES IN COMPENSATION OF HYPERGLYCEMIA MANIFESTATIONS

Lina A. Tcirulnichenko

97-104
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