Vol. 4 No. 4 (2016)

Published: 2016-12-14

Review articles

STUDY ON MARKET CHARACTERISTICS OF THE BREAD MADE OF RYE AND WHEAT FLOUR MIXTURE

Igor V. Surkov, Yury V. Beznosov, Evgenia O. Yermolaeva, Valery M. Poznyakovsky (Author)

5-13
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Applied Biochemistry and Biotechnology

THE INFLUENCE OF ULTRASOUND ACOUSTIC EXPOSURE ON BIOSYNTHESIS OF EXOPOLYSACCHARIDES AND RHEOLOGICAL PROPERTIES OF CULTURED MILK FOODS OBTAINED ON THE BASIS OF KEFIR FUNGUS

Valentina V. Botvinnikova, Irina V. Kalinina, Irina Yu. Potoroko, Natalia V. Popova, Olga N. Krasulya (Author)

14-25
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PROSPECTS FOR THE USE OF XANTHAN GUM POLYSACCHARIDE OF MICROBIAL ORIGIN IN GLUTEN-FREE GOODS PRODUCTION

Denis S. Mysakov, Dmitriy V. Grashchenkov, Olga V. Chugunova (Author)

26-35
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THE USE OF INFRARED SPECTROSCOPY FOR STUDYING OXIDATION PROCESSES IN PUMPKIN-SEED OIL

Ludmila P. Nilova, Tatiana V. Pilipenko, Anatoly A. Vytovtov (Author)

36-44
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EFFECT OF BIOTECHNOLOGICAL PROCESSING ON THE MICROSTRUCTURE OF SMOKED POULTRY SAUSAGES

Alexandera A. Solovieva, Oksana V. Zinina (Author)

45-53
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ISOLATION OF NEW CELLULOSE DESTRUCTION STRAINS, THEIR ROLE IN THE DECREASE OF ANTHROPOGENIC LOAD TO THE ECOSYSTEM

Kristina N. Shmidt, Gaisar G. Khudaigulov (Author)

54-63
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Environmental problems of biochemistry and technology

MICROBIOLOGICAL RESEARCH ASPECTS OF COTTAGE CHEESE, OBTAINED BY THE USE OF ULTRAFILTRATION WHILE PRODUCING AND STORING

Tatiana V. Pilipenko, Elena E. Florinskaya, Svetlana L. Nikolaeva (Author)

64-72
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Pharmaceutical and Food Engineering

RESEARCH OF CONSUMER PERFORMANCE AND FUNCTIONAL ORIENTATION OF PANTOGEMATOGEN

Eugene Y. Lobach, Yuri G. Guryanov, Valery M. Poznyakovsky (Author)

73-79
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Quality management of bioproducts

EXPERIENCE OF RUSSIAN AND FOREIGN SCIENTISTS IN THE USE OF MICROSCOPY AS A PERSPECTIVE METHOD FOR STUDYING FOOD PRODUCTS

Natalia V. Naumenko (Author)

80-85
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Physiology of nutrition

THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF BAKED CULINARY PRODUCTS OF INCREASED NUTRITION VALUE

Yana P. Dombrovskaya, Yuliya A. Tekuteva (Author)

86-94
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THE PERSPECTIVES OF ENRICHING FOOD ADDITIVES USAGE IN BAKING TECHNOLOGY

Anastasiya V. Paimulina, Natalia V. Androsova, Natalia V. Naumenko (Author)

95-104
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PLANT MATERIALS AS A SOURCE OF FUNZIONAL-FOOD INGREDIENTS

Ekaterina V. Pastushkova, Natalia V. Zavorohina, Anton V. Vyatkin (Author)

105-113
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