Vol. 2 No. 4 (2014)

Published: 2015-02-24

Review articles

CURRENT WAYS OF THE NATIONAL STANDARDIZATION OF MODERN ENGINEERING INDUSTRY IN THE FIELD OF BIOTECHNOLOGIES

Galiya Davletkhanovna Apalkova (Author)

5-10
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ANALYSIS OF PROSPECTS OF DEVELOPMENT BAKERY GOODS MARKET

Natalia Vladimirovna Naumenko, Irina Yurievna Kalinina (Author)

11-16
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Applied Biochemistry and Biotechnology

RESEARCH AND DEVELOPMENT OF FUNCTIONAL DRINKS ON THE BASIS OF ARTESIAN WATER AND MEDICINAL PLANT RAW MATERIALS

Anatoly Andreevich Vytovtov, Svetlana Mikhailovna Malyutenkova (Author)

17-26
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TREATED WATER PROCESSING IN THE RECOVERY TECHNOLOGY OF MILK PROCESSING PRODUCTS AS A QUALITY FACTOR

Natalia Viktorovna Popova (Author)

27-35
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ANALYSIS OF KINETICS FOR BROILER CHICKEN MEAT CURING WITH THE USE OF ACTIVATE LIQUID MEDIUM

Lina Aleksandrovna Tsirulnichenko, Irina Yurievna Potoroko (Author)

36-41
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Technological processes and equipment

INNOVATION APPROACHES TO THE SOLUTION OF PRIORITY TASKS OF FOOD INDUSTRY WITH THE USE OF ENERGY-SAVING TECHNOLOGY AND EQUIPMENT

Vladislav Nikolaevich Nikolaev, Yulia Igorevna Kretova (Author)

77-84
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PASTRY PROCESS DEVELOPMENT WITH THE USE OF NEW TYPES OF RAW MATERIALS

Elena Ivanovna Shcherbakova (Author)

85-90

Quality management of bioproducts

CIDER WINE MATERIALS QUALITY DEPENDING ON THE VARIETY OF APPLES AND YEAST RACE

Vladimir Ivanovich Voitsekhovsky, Аnastasiia Efimovna Tokar, Maxim Borisovich Rebezov (Author)

42-49
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ON THE USE OF FLAX MEAL IN BREAD AND PASTRY PRODUCTION

Irina Valerievna Kalinina, Rinat Ilgidarovich Fatkullin, Natalia Vladimirovna Naumenko (Author)

50-56
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ANTIOXIDANT POWER OF BAKERY PRODUCTS ENRICHED WITH WILD BLUEBERRY POWDER

Lyudmila Pavlovna Nilova (Author)

57-63
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STUDY OF THE QUALITY AND FUNCTIONAL PROPERTIES OF CHINESE GREEN TEA SAMPLES

Tatyana Vladimirovna Pilipenko (Author)

64-69
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Physiology of nutrition

ANALYSIS OF THE EFFECT OF HYDROTHERMAL PROCESSING TO ABSORB PROTEIN OF PEARL BARLEY

Aleksei Sergeevich Salomatov (Author)

70-76
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