Vol. 6 No. 3 (2018)

Published: 2018-09-24

Review articles

USING NON-TRADITIONAL TYPES OF VEGETABLE RAW MATERIALS IN TECHNOLOGY OF PRODUCING BAKED CONFECTIONERY AND PASTRY

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

5-11
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CONTEMPORARY APPROACHES TO THE POSSIBILITY OF INTENSIFYING THE PROCESS OF BEER WORT MASHING. PATENT ANALYSIS

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

12-21
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Applied Biochemistry and Biotechnology

DIRECT EFFECT FOOD INGREDIENTS IN BAKERY PRODUCTS TECHNOLOGY

Anastasiya V. Paimulina, Irina V. Kalinina, Natalya V. Naumenko, Irina Yu. Potoroko (Author)

22-32
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Проектирование и моделирование новых продуктов питания

DEVELOPMENT OF PRODUCTS WITH ANTIOXIDANT PROPERTIES ON THE BASIS OF BERRY RAW MATERIAL

Irina V. Kalinina, Aleksey E. Bykov, Anastasiia O. Ustinovich, Evgeniia V. Ponyatenko (Author)

33-41
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STUDYING THE QUALITY OF PASTRY PRODUCED USING NON-TRADITIONAL VEGETABLE RAW MATERIALS

Tatiana Yu. Fomina, Rinat I. Fatkullin, Yulia V. Korvyakova, Kristina A. Poroshina (Author)

42-48
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Environmental problems of biochemistry and technology

INFLUENCE OF TECHNOLOGICAL FACTORS ON PRESERVATION OF VITAMINS IN MARMALADE

Nikolay B. Kondratiev, Oksana S. Rudenko, Emilia N. Krylova, Maxim V. Osipov, Irina M. Svyatoslavova (Author)

49-56
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Pharmaceutical and Food Engineering

TOPICAL ASPECTS OF PRODUCING BEVERAGES BASED ON PLANT RAW MATERIAL

Svetlana P. Merenkova, Natalya V. Androsova (Author)

57-67
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