Journal
Processes and equipment for food production
UDK664.014.002.35
Issue:2 (10)
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Creation of functional foods for workers contacting with industrial aromatic compounds
Annotation
A technology of foods that are functional in accordance with GOST К 52349- 2005 has been elaborated. Systematic usage of these foods lowers risks of development of professional diseases under adverse effects of aromatic compounds.
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Articles in current issue
- Examination of consumer qualities of milk products by magnetic-resonance tomography
- Prospect of using explosion welding to manufacture food industry equipment
- Research on the creation of an efficient burner for thermal food processing plants
- Study and development of low-lactase sour-milk drinks for dietary-prophylactic purpose
- Phytoextracts are natural inhibitors of food spoilage (review)
- Enhancement of efficiency of alcohol production by carrying out some technological stages in one apparatus. Shell-and-tube jet-injection fermenter (STJIF)
- On the effect of potato membrane (peel) on mass-transfer when it is heated by electromagnetic energy of SHF field
- Calculation of overall dimensions of a vibratory milk heater
- Consumer qualities of products made of whitefish (Coregonus nasus Pallas) caught in the Yenisei river lower basin
- Mechanical and physical-chemical methods of processing phytogenic raw material by using impulse excitation
- Process study of food processing by impulse excitation
- Hydrodynamic model of pounding calcium containing food additives
- Factors governing the content of some heterocyclic compounds in beer
- Rheological indices of a curd product on the basis of dry components
- Use of products of cavitation technology in the investigation of wasteless molding technology
- Hydrodynamic features of flow in gas-filled drinks in an annular channel at bottling
- Viscosity - speed characteristics of fused cheese "Soviet"
- The dependence of the viscosity characteristics of processed cheese "Friendship" on the gradient of the velocity and temperature of the product
- The intensification of the cooling process margarine emulsions
- Some aspects of drying sea algae
- Membrane methods of beer dealcoholizing
- Scientific-practical aspects of solubilization of concentrated solutions of fat acid sodium salts
- Development of a method to research and evolvement of scientific conception on crystalline and liquid phases of industrially manufactured hard soaps
- Study of anion adsorption in sodium soaps on dirty and cleaned cloth
- Basic processes of making confectionery cream
- Resource saving technology of making bakery products bread using special purpose wheat rich leaven
- Examination of the effect of alternative raw materials on the quality of bakery half-finished products
- Investigation of potentialities to use second-grade wheat (Durum) flour in manufacturing technique of breadmaking
- Influence of aeration conditions on acetaldehyde and diacetyl content in unfiltered beer
- A method of producing food additive from fish bones
- Use of vegetable-origin additives for producing soft rennet cheeses from ultrafiltration concentrate of skim milk