Vol. 6 No. 4 (2018)

Published: 2018-12-06

Review articles

THE CURRENT STATE OF LEGISLATIVE REGULATION IN RESPECT TO SPECIALISED FOOD

Irina V. Kalinina, Rinat I. Fatkullin, Ekaterina A. Sushkova, Zhanat A. Kurmangaliev (Author)

5-11
- PDF (Russian)
TO THE ISSUE ABOUT EFFICIENCY OF THE TECHNICAL REGULATIONS OF THE CUSTOMS UNION AS A TOOL FOR ENSURING PRODUCT QUALITY

Ksenia Yu. Lyskina, Yulia I. Kretova (Author)

12-19
- PDF (Russian)
ON THE INNOVATIVE WAYS OF OBTAINING MATERIALS FOR THE PROCESSING EQUIPMENT SURFACE COATING IN FOOD INDUSTRY ENTERPRISES

Irina Yu. Potoroko, Mohammed Khudair Abbas Al-Sandokachi, Galiya D. Apalkova, Aleksandr E. Mayer, Natalia V. Popova (Author)

20-28
- PDF (Russian)
GLOBAL INITIATIVE ON FOOD SAFETY

Lina A. Tcirulnichenko (Author)

29-33
- PDF (Russian)

Applied Biochemistry and Biotechnology

SPECIAL-PURPOSE BAKERY PRODUCTS WITH TRIGONELLA, BLACK CUMIN AND STEVIOSIDE SEEDS

Guzel K. Alkhamova, Natalia V. Androsova, Elena A. Akulova, Vladimir I. Bogan (Author)

34-41
- PDF (Russian)
ANALYSIS OF THE INFLUENCE OF LINSEED MEAL ON STRUCTURAL-AND-MECHANICAL PROPERTIES OF MEAT PRODUCTS

Svetlana P. Merenkova, Viktoria V. Semizdralova, Anastasia V. Paymulina (Author)

42-51
- PDF (Russian)
THE USE OF SPROUTED WHEAT GRAINS IN PRODUCTION OF BREAD AND BAKERY PRODUCTS

Natalia V. Naumenko, Anastasia V. Paymulina, Evgeniya V. Slobozhanina, Kristina A. Poroshina (Author)

52-60
- PDF (Russian)

Проектирование и моделирование новых продуктов питания

RESEARCH OF MEAT-VEGETABLE PATE ENRICHED WITH NON-TRADITIONAL FOOD INGREDIENTS

Oksana V. Zinina, Karina S. Gavrilova, Marina A. Pozdnyakova (Author)

61-66
- PDF (Russian)

Environmental problems of biochemistry and technology

CORROSION AGGRESSIVENESS OF OXALIC ACID SOLUTIONS SIMULATING CANNED VEGETABLES

Olga V. Bessarab, Tat’yana F. Platonova, Irina V. Protunkevich (Author)

67-73
- PDF (Russian)
THE ANALYSIS ON EFFICIENCY OF ETHANOL BIOSYNTHESIS BY SACCHAROMYCES YEAST

Irina V. Kalinina, Rinat I. Fatkullin, Natalia V. Popova, Albina R. Sharipova (Author)

74-82
- PDF (Russian)
DEVELOPMENT OF A TECHNOLOGY OF STARCH MODIFICATION. PART 1: EXPOSURE TO ULTRASOUND IN A COOLING SYSTEM

Irina Yu. Potoroko, Artem V. Malinin, Aram V. Tsaturov, Alena A. Ruskina, Shabana Shaik (Author)

83-92
- PDF (Russian)
PERSPECTIVES OF USING LEUCONOSTOC LACTIS CULTURE FOR THE CONTROLLED FERMENTATION PROCESS IN WHITE CABBAGE AT THE PRE-FERMENTATION STAGE

Zhanna A. Semenova, Anastasiya Yu. Kolokolova, Vladimir V. Kondratenko, Natal'ya E. Posokina, Ol'ga Yu. Lyalina (Author)

93-103
- PDF (Russian)