Список названий


Выпуск	Название

Том 2, № 2 (2019)	ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN	Аннотация PDF (Eng)
T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova

Том 2, № 4 (2019)	AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS	Аннотация PDF (Eng)
S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova

Том 2, № 3 (2019)	ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001	Аннотация PDF (Eng)
Yu. A. Kuzlyakina, Z. A. Yurchak, B. D. Baskhamdgieva

Том 3, № 1 (2020)	ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW	Аннотация PDF (Eng)
G. A. Zakladnoy

Том 2, № 1 (2019)	Balance of protein supplements according to the criterion of convertible protein	Аннотация PDF (Eng)
S. V. Zverev, M, A. Nikitina

Том 2, № 1 (2019)	Beta-glucans from biomass of plant and microbial origin	Аннотация PDF (Eng)
N. Yu. Sharova, B. S. Manzhieva, А. А. Printseva, T. V. Vybornova

Том 2, № 4 (2019)	BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS	Аннотация PDF (Eng)
I. S. Vitol, N. A. Igoryanova, E. P. Meleshkina

Том 2, № 2 (2019)	CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS	Аннотация PDF (Eng)
Yu. D. Gavrichenkov, A. S. Razvorotnev, I. A. Kechkin, I. A. Verezhnikova

Том 3, № 2 (2020)	CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING	Аннотация PDF (Eng)
T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova

Том 3, № 1 (2020)	CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES	Аннотация PDF (Eng)
V. L. Kabanov, L. V. Novinyuk

Том 2, № 2 (2019)	DEFORMATION FEATURES OF UNIAXIAL COMPRESSION OF SAMPLES FROM THE POTATO TUBERS FLESH	Аннотация PDF (Eng)
V. G. Zhukov, N. D. Lukin

Том 2, № 4 (2019)	DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE	Аннотация PDF (Eng)
A. V. Samoilov, N. M. Suraeva, S. V. Koptsev, S. V. Glazkov

Том 2, № 2 (2019)	DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS	Аннотация PDF (Eng)
N. E. Posokina, N. M. Alabina, A. Yu. Davydova

Том 2, № 4 (2019)	DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS	Аннотация PDF (Eng)
G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova

Том 3, № 4 (2020)	DNA authentication technologies for product quality monitoring in the wine industry	Аннотация PDF (Eng)
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Том 2, № 4 (2019)	EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN	Аннотация PDF (Eng)
Yu. F. Markov, A. N. Buriak, L. G. Eresko

Том 3, № 4 (2020)	Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor	Аннотация PDF (Eng)
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Том 2, № 1 (2019)	Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors	Аннотация PDF (Eng)
A. A. Printseva, N. Yu/ Sharova, T. V. Vybornova, B. S. Manzhieva

Том 3, № 4 (2020)	Features of micro- and ultrastructure of low-fat butter and its low-fat analogues	Аннотация PDF (Eng)
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Том 3, № 2 (2020)	FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY	Аннотация PDF (Eng)
O. V. Lepilkina, I. V. Loginova, O. G. Kashnikova

Том 3, № 1 (2020)	FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS	Аннотация PDF (Eng)
D. V. Zelikina, M. D. Gureeva, S. А. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova

Том 3, № 4 (2020)	Historical and statistical data on the development of the domestic alcoholic beverages industry	Аннотация PDF (Eng)
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Том 3, № 3 (2020)	IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC	Аннотация PDF (Eng)
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Том 3, № 2 (2020)	IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE	Аннотация PDF (Eng)
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova

Том 2, № 4 (2019)	INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY	Аннотация PDF (Eng)
V. V. Eveleva, T. M. Cherpalova

Том 3, № 2 (2020)	INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES	Аннотация PDF (Eng)
E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev

Том 2, № 2 (2019)	INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD	Аннотация PDF (Eng)
Z. Yu. Belyakova, I. А. Makeeva, N. V. Stratonova

Том 2, № 3 (2019)	LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA	Аннотация PDF (Eng)
S. T. Bykova, T. G. Kalinina

Том 2, № 4 (2019)	MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS	Аннотация PDF (Eng)
T. V. Savenkova, A. R. Karimov, M. A. Taleysnik, T. V. Gerasimov, N. B. Kondratev

Том 2, № 3 (2019)	METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE	Аннотация PDF (Eng)
M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova

Том 3, № 4 (2020)	Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria	Аннотация PDF (Eng)
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Том 3, № 3 (2020)	METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION	Аннотация PDF (Eng)
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Том 3, № 1 (2020)	MODERN ANALYSIS METHODS USE IN ORDER TO ESTABLISH THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS	Аннотация PDF (Eng)
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov

Том 2, № 4 (2019)	NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT	Аннотация PDF (Eng)
L. S. Abramova, A. V. Kozin, A. S. Shashkov

Том 2, № 2 (2019)	PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE	Аннотация PDF (Eng)
P. B. Sitnikova, А. А. Tvorogova

Том 5, № 3 (2022)	pH-чувствительные съедобные пленки на основе биокомпозита казеинат натрия/агар-агар	Аннотация PDF (Rus)
М. В. Новикова, К. Э. Виролайн, А. Д. Нефедов, М. В. Успенская

Том 3, № 3 (2020)	PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP	Аннотация PDF (Eng)
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Том 3, № 4 (2020)	Protein-polysaccharide interactions in dairy production	Аннотация PDF (Eng)


Том 2, № 2 (2019)	RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY	Аннотация PDF (Eng)
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina

Том 3, № 2 (2020)	RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM	Аннотация PDF (Eng)
A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova

Том 3, № 4 (2020)	Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa	Аннотация PDF (Eng)
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Том 3, № 3 (2020)	RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA	Аннотация PDF (Eng)
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Том 2, № 3 (2019)	RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)	Аннотация PDF (Eng)
L. N. Krikunova, E. V. Dubinina, V. P. Osipova

Том 3, № 3 (2020)	RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION)	Аннотация PDF (Eng)
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Том 2, № 3 (2019)	SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY	Аннотация PDF (Eng)
N. V. Kupaeva, Е. А. Kotenkova

Том 2, № 4 (2019)	STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION	Аннотация PDF (Eng)
E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova

Том 2, № 3 (2019)	STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE	Аннотация PDF (Eng)
I. T. Smykov

Том 2, № 1 (2019)	Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes	Аннотация PDF (Eng)
A. S. Dydykin, O. K. Derevitskaya, A. N. Ivankin, A. V. Kulikovskii, E. I. Dragunskaya

Том 2, № 2 (2019)	TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES	Аннотация PDF (Eng)
T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, M. A. Taleysnik

Том 3, № 3 (2020)	TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS	Аннотация PDF (Eng)
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