Vol. 6 No. 1 (2018)

Published: 2018-03-28

Technological processes and equipment

MATHEMATICAL MODELING AS AN EFFECTIVE INSTRUMENT FOR PRODUCTION PROCESSES PREDICATION AND MANAGEMENT

Yulia I. Kretova, Lina A. Tcirulnichenko (Author)

5-13
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INCREASE OF EFFICIENCY OF BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM VEGETABLE RAW MATERIAL BY ULTRASONIC TREATMENT

Natalia V. Popova, Irina Yu. Potoroko (Author)

14-22
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FEASIBILITY OF THE RECIPE COMPOSITION AND TECHNOLOGICAL FEATURES OF DRY MIXTURES PRODUCTION FOR GLUTEN-FREE FLOUR CULINARY PRODUCTS

Vladislav M. Tiunov, Olga V. Chugunova, Natalia V. Zavorokhina (Author)

23-31
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Environmental problems of biochemistry and technology

BIOACTIVE INGREDIENTS IN THE PRODUCTION OF FOODSTUFF WITH ADAPTOGENIC PROPERTIES

Irina V. Kalinina, Rinat I. Fatkullin, Galina S. Popova (Author)

32-39
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DEVELOPMENT OF MILK DESSERT ENRICHED BY FUNCTIONAL VEGETABLE ADDITIVES

Tatyana V. Pilipenko, Ekaterina O. Roginskaya (Author)

40-48
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SCIENTIFIC AND PRACTICAL ASPECTS OF FUNCTIONAL FOOD TECHNOLOGY

Irina Yu. Potoroko, Anastasia V. Paimulina, Daria G. Uskova, Irina V. Kalinina (Author)

49-69
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Quality management of bioproducts

INFLUENCE OF RAW COMPONENTS ON RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF BAKERY PRODUCTS

Natalia V. Naumenko, Ekaterina A. Ashmarina (Author)

60-68
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STARCH MODIFICATION BY USING ULTRASONIC EXPOSURE AS A TOOL FOR CHANGING ITS TECHNOLOGICAL CHARACTERISTICS

Alena A. Ruskina, Natalia V. Popova, Denis V. Ruskin (Author)

69-76
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Physiology of nutrition

RECIPE, PRODUCTION TECHNOLOGY AND COMMODITY CHARACTERISTICS OF THE BIOLOGICALLY ACTIVE ADDITIVE “NEUROSTABIL”

Galina A. Podzorova, Alexander N. Austrievsky, Valery M. Poznyakovskiy (Author)

77-83
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