Vol. 7 No. 1 (2019)

Published: 2019-03-10

Review articles

METHODOLOGICAL APPROACHES TO CREATION OF ENRICHED FOOD PRODUCTS WITH PROVEN EFFICIENC

Irina V. Kalinina, Irina Yu. Potoroko (Author)

5-11
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Applied Biochemistry and Biotechnology

GROUNDS FOR THE USE OF GLUTEN-FREE TYPES OF FLOUR IN THE TECHNOLOGY OF SPECIALIZED BAKERY CONFECTIONERY PRODUCTS

Svetlana P. Merenkova, Vladimir I. Bogan, Daria A. Arapova, Tatiana Yu. Fomina (Author)

12-20
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STUDY OF THE INFLUENCE OF FOOD INGREDIENTS BASED ON DIHYDROQUERCETIN ON THE RHEOLOGICAL PROPERTIES OF THE BAKERY PRODUCT DOUGH

Irina V. Kalinina, Rinat I. Fatkullin, Diana Ivanova, Yoana Kiselova-Kaneva, Miglena Todorova (Author)

21-30
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INVESTIGATION OF CHOPPED SEMI-FINISHED PRODUCTS MADE FROM THE BROILER CHICKEN MEAT AND ENRICHED WITH RAW BUCKWHEAT FLOUR

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

31-39
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PARTICLES SIZE OF FLOUR, MADE FROM SPROUTED GRAIN, AND THEIR IMPACT ON FLOUR’S TECHNOLOGICAL PROPERTIES AND QUALITY OF THE FINISHED PRODUCTS

Natalia V. Naumenko, Anastasia V. Paymulina, Masimzhan T. Velyamov (Author)

40-50
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Environmental problems of biochemistry and technology

GROUNDS AND DEVELOPMENT OF THE TECHNOLOGICAL CONCEPT OF FERMENTED SAUSAGES PRODUCTION WITH THE USE OF STARTER CULTURES

Ivan N. Mikolaychik, Larisa A. Morozova, Ekaterina S. Stupina (Author)

51-57
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ULTRASOUND MICRONIZATION OF FUCOIDAN VEGETABLE INGREDIENT FOR THE USE IN FOOD PRODUCTION TECHNOLOGY

Irina Yu. Potoroko, Dariya G. Uskova, Anastasia V. Paymulina, Uday Bagale (Author)

58-70
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PROMISING PHYSICAL METHODS OF INCREASING THE ANIMAL ORIGIN PRODUCTS STORAGE PERIOD

Elena V. Samokhvalova, Sergey L. Tikhonov, Natalya V. Tikhonova (Author)

71-78
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RESEARCH OF AN IMPACT OF THE LOW-FREQUENCY ULTRASOUND EFFECTS ON THE PROCESSES OF WINE MATERIALS FERMENTATION

Natalia V. Popova, Sonawane Shirish, Alfiya R. Abdullina (Author)

79-88
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INFLUENCE OF ULTRASOUND EFFECTS ON THE RHEOLOGICAL PROPERTIES OF THE POTATO STARCHES PASTE

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

89-96
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Pharmaceutical and Food Engineering

BIOLOGICAL ACTIVE SUBSTANCES IN COMPENSATION OF HYPERGLYCEMIA MANIFESTATIONS

Lina A. Tcirulnichenko (Author)

97-104
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