Vol. 3 No. 1 (2015)

Published: 2015-02-08

Applied Biochemistry and Biotechnology

BIOTECHNOLOGY TO IMPROVE THE QUALITY AND INCREASE MILK PRODUCTION

Eugene Sergeevna Semyanova, Natalia Borisovna Guber (Author)

5-14
- PDF (Russian)

Technological processes and equipment

ANALYSIS OF BIOLOGICAL VALUE AND TECHNOLOGICAL PROPERTIES OF PLANT COMPONENTS OF THE FORMULATION SAUCES PRODUCTS

Svetlana Pavlovna Merenkova, Anton Aleksandrovich Levchenko (Author)

15-23
- PDF (Russian)
NEW KIND OF MATERIAL MADE FROM PEARL BARLEY FOR USE IN CONFECTIONERY TECHNOLOGY

Alexey Sergeevich Salomatov, Abduvali Toshev, Valentina Vaskina, Galina Gorjacheva (Author)

24-35
- PDF (Russian)

Environmental problems of biochemistry and technology

RESEARCH ABOUT QUALITY OF ENRICHED BREADS DURING STORAGE PERIOD

Irina Valerievna Kalinina, Natalia Vladimirovna Naumenko, Inna Viktorovna Feklicheva (Author)

36-44
- PDF (Russian)
RESEARCH OF CONSUMER PROPERTIES OF THE SHORTBREAD COOKIES WITH SWEETENER

Anastasia Andreevna Rushchits (Author)

45-50
- PDF (Russian)

Quality management of bioproducts

QUALITY MANAGEMENT OF SAUSAGES AND CONCRETIZATION OF THE DEFECTS OF SAUSAGE SHELLS

Olga Nikolaevna Grekhova (Author)

51-61
- PDF (Russian)
USING THE METHOD OF THE TEST LABORATORY BAKERY FOR THE STUDY OF THE BAKING QUALITY OF BAKERY PRODUCTS PRODUCED IN THE TERMS OF ITS OWN PRODUCTION IN RETAIL

Irina Yurievna Potoroko, Natalia Vladimirovna Androsova (Author)

62-70
- PDF (Russian)
THE STUDY OF PHYSICAL AND CHEMICAL CHANGES UNDER THE INFLUENCE OF THE EFFECTS OF ULTRASONIC TREATMENT IN THE FORMS OF WATER IN MEAT SYSTEMS

Irina Yurevna Potoroko, Lina Aleksandrovna Tsirulnichenko (Author)

71-75
- PDF (Russian)

Physiology of nutrition

HEMATOLOGICAL PARAMETERS AND MICRO BIOCENOSIS GASTROINTESTINAL TRACT OF CALVES FED WITH THE FEED ADDITIVE “LAKTUR”

Larisa Anatolievna Morozova, Ivan Nikolaevich Mikolajczyk, Evgeny Vladimirovich Dostovalov (Author)

76-82
- PDF (Russian)
THE USE OF SEAFOOD IN ORDER TO IMPROVE THE NUTRITIONAL VALUE OF FISH DISHES

Helena Ivanovna Shcherbakova (Author)

83-89
- PDF (Russian)

Brief message

COMPARATIVE ANALYSIS OF THE PROCESSES OF FREEZING AND THAWING OF THE PROTEIN PRODUCTS IN TERMS OF QUALITY ASSURANCE

Pavel Nikolaevich Baranov (Author)

90-94
- PDF (Russian)
PROSPECTS OF CREATING BAKERY PRODUCTS OF A FUNCTIONAL PURPOSE

Alexander Anatolievich Lukin (Author)

95-100
- PDF (Russian)