Vol. 6 No. 2 (2018)

Published: 2018-07-21

Review articles

THE QUESTION OF THE USE OF MILLET FLOUR IN PRODUCTION OF CONFECTIONERY PRODUCTS OF A SPECIALIZED PURPOSE

Ekaterina A. Pilgay, Tatiana Yu. Fomina, Irina V. Kalinina (Author)

5-13
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TO THE PROBLEM OF STRUCTURE OF D-MALTOSE CARAMELIZATION PRODUCTS IN AQUEOUS-ETHANOLIC MEDIA

Igor S. Cherepanov (Author)

14-19
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Applied Biochemistry and Biotechnology

EXPERIMENTAL JUSTIFICATION OF THE USE OF BERRY RAW MATERIALS IN ENRICHED PASTRY TECHNOLOGY

Svetlana P. Merenkova, Elena L. Polyakova (Author)

20-29
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USE OF WHEAT FIBER IN COMMINUTED MEAT SEMI-FINISHED PRODUCTS TECHNOLOGY

Ivan Nikolaevich Mikolajczyk, Liudmila L. Trefilova, Natalia V. Popova (Author)

30-35
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OPPORTUNITIES FOR USING A NEW TYPE OF RAW MATERIAL TO PRODUCE HIGH NUTRITION VALUE PRODUCTS

Olga E. Shtanko, Natalya V. Naumenko, Anastasiya V. Paimulina, Ekaterina A. Ashmarina (Author)

36-42
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Environmental problems of biochemistry and technology

APPLICATION OF THE CONCEPT OF LEAN PRODUCTION TO INCREASE THE OVERALL PERFORMANCE OF THE ENTITY (ON THE EXAMPLE OF LLC FACTORY URALSKIYE PELMENI)

Irina V. Kalinina, Rinat I. Fatkullin, Dmitrii A. Yarmarkin, Elena Perekhodova, Andrei R. Arapov (Author)

43-51
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STUDY OF THE EFFECT OF THE BIOLOGICAL PRODUCT BASED ON RHIZOBIUM LUPINI NODULE BACTERIA ON LEGUMES AND CEREALS

Elena R. Karimova, Gaisar G. Khudaigulov (Author)

52-57
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SEARCH OF WAYS TO INCREASE THE PRESERVATION OF BAKERY PRODUCTS

Natalya V. Naumenko, Artyom V. Malinin, Aram V. Tsaturov (Author)

58-66
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