Vol. 7 No. 2 (2019)

Published: 2019-06-03

Applied Biochemistry and Biotechnology

TECHNOLOGICAL EVALUATION OF MODERN PUMPKIN VARIETIES AS RAW MATERIALS FOR JAM PRODUCTION

Pavel D. Osmolovskiy, Natalia A. Piskunova, Nadezhda N. Vorobeva, Roman V. Sychev, Svetlana L. Ignateva (Author)

5-14
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STUDYING THE POSSIBILITY OF THE USE OF UNABI POWDERS IN THE PRODUCTION OF BAKERY PRODUCTS

Tatyana V. Pilipenko, Ruslan R. Mukhutdinov (Author)

15-23
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THE STUDY OF STORAGE STABILITY OF YOGHURT MADE ON THE BASIS OF SONOCHEMICAL MICRONIZED FUCOIDAN

Daria G. Uskova, Natalia V. Popova (Author)

24-34
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Проектирование и моделирование новых продуктов питания

EVALUATING STABILITY OF FOOD INGREDIENTS WITH DIHYDROQUERCETIN IN BAKERY PRODUCTION

Irina V. Kalinina, Rinat I. Fatkullin, Diana Ivanova, Lubov V. Kondratyeva (Author)

35-43
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Environmental problems of biochemistry and technology

THE FORMATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED MEAT UNDER THE INFLUENCE OF ENZYME COMPLEX

Svetlana P. Merenkova, Oksana V. Zinina, Stanislav I. Yakimov (Author)

44-53
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EFFECT OF HEAT TREATMENTS ON THE CHEMICAL COMPOSITION AND PROPERTIES OF SWEETENED CONDENSED MILK

Lyudmila P. Nilova, Ekaterina V. Kambulova (Author)

54-61
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Pharmaceutical and Food Engineering

MICROBIAL FLORA OF SOILS IN BEET CROP ROTS OF KAZAKHSTAN

Masimzhan T. Velyamov, Irina Yu. Potoroko, Lyudmila A. Kurasova, Shukhrat M. Velyamov, Lyazzat B. Umyralieva, Rosa B. Bek, Torgyn M. Zhumalieva (Author)

62-69
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GRAIN AFLATOXINS AND WAYS TO MINIMIZE RISKS OF THEIR ACCUMULATION

Natalia V. Naumenko, Irina Yu. Potoroko, Artem V. Malinin, Aram V. Tsaturov, Orzugul D. Nazarova (Author)

70-80
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PRODUCTION OF COLD BLACK TEA WITH NATURAL SUGAR REPLACEMENT – STEVIA

Vera F. Pozdnyakova, Marina A. Senchenko (Author)

81-88
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INTEGRATION OF HACCP PRINCIPLES AND RISK MANAGEMENT TO ENSURE SAFETY AND IMPROVE SERVICE QUALITY IN THE FOOD SERVICE INDUSTRY

Veronika V. Rudnickaya, Olga V. Pliska (Author)

89-99
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