Vol. 4 No. 2 (2016)

Published: 2016-07-10

Review articles

CURRENT STATE OF THE CONSUMER MARKET OF BEER PRODUCTS IN THE CITY OF CHELYABINSK

Yuliya Igorevna Kretova (Author)

5-12
- PDF (Russian)

Applied Biochemistry and Biotechnology

APPLICATION OF AMYLOLYTIC AND PROTEOLYTIC ENZYMES WITH A RESULTING β-GLUCAN OUT OF BARLEY

Aleksey Sergeevich Salomatov (Author)

13-19
- PDF (Russian)
INNOVATIVE APPROACHES IN THE FORMATION OF CONSUMER PROPERTIES OF RECOVERED MILK PRODUCTS USING THE EXAMPLE OF YOGURT

Daria G. Uskova, Natalia V. Popova, Valentina V. Botvinnikova (Author)

20-29
- PDF (Russian)

Technological processes and equipment

ON VISCO-PLASTIC CHARACTERISTICS OF HETEROGENEOUS COMPOSITIONS IN THE PROCESS OF THEIR MIXING

Galia D. Apalkova (Author)

30-35
- PDF (Russian)
NEW TECHNOLOGIES IN FOOD INDUSTRY – 3D PRINTING

Aleksandr S. Grishin, Olga V. Bredikhina, Aleksey S. Pomoz, Vladimir G. Ponomarev, Olga N. Krasulya (Author)

36-44
- PDF (Russian)

Environmental problems of biochemistry and technology

MODELING OF THE PRODUCTION PROCESS OF POTATO SEMI-FINISHED PRODUCTS USING THE EFFECTS OF ULTRASONIC TREATMENT

Irina Yu. Potoroko, Alena A. Ruskina (Author)

45-55
- PDF (Russian)

Pharmaceutical and Food Engineering

THE RESULTS OF CLINICAL TRIALS OF THE EFFECTIVENESS AND FUNCTIONAL ORIENTATION OF THE NEW ENTEROSORBENT CONSISTED OF PLANT-BASED FITOSORBOVIT

Andrey A. Vekovtsev, Vladimir V. Stepanov, Andrey A. Kislitsin, Valery М. Poznyakovsky (Author)

56-60
- PDF (Russian)
RESEARCH ON CHANGES OF RAW MEAT IN SALTING USING ACOUSTICALLY ACTIVATED BRINE

Olga N. Krasulya, Vladimir I. Bogush, Alfiia K. Mukhametdinova, Svetlana M. Kozyreva, Tatiana G. Kuznetsova, Andrei I. Sergeev, Irina Yu. Potoroko (Author)

61-70
- PDF (Russian)

Quality management of bioproducts

PROOF OF FUNCTIONAL PROPERTIES AND EFFECTIVENESS OF THE BAA “TOXFIGHTER LUX” IN-SITU OBSERVATIONS

Andrey A. Vekovtsev, Vladimir V. Stepanov, Andrey A. Kislitsin, Valery М. Poznyakovsky (Author)

71-76
- PDF (Russian)

Physiology of nutrition

INVESTIGATION OF THE PROPERTIES OF VEGETABLE RAW MATERIALS AND CANDIED VEGETABLES USED IN THE YOGURT PRODUCTION

Irina A. Dolmatova, Tatiana N. Zaitseva, Maria A. Zyablitseva, Vera F. Ryabova (Author)

77-85
- PDF (Russian)
MERCHANDIZING CHARACTERISTIC OF PANTO-HEMATOGEN AND ITS SIGNIFICANCE DURING THE ADAPTATION TO PHYSICAL LOADS

Nikolay I. Suslov, Nikolay Yu. Latkov, Sergey A. Trubchaninov, Valery М. Poznyakovsky (Author)

86-93
- PDF (Russian)
DEVELOPMENT OF THE TECHNOLOGY OF SAUCES WITH PHYTOGENICS WITH HIGH NUTRITIONAL QUALITIES

Abduvali D. Toshev, Natalia D. Zhuravleva (Author)

94-101
- PDF (Russian)