Journal Processes and equipment for food production ISSN:2072-2389 (September 2011) Issue:2 (12) Website: http://processes.ihbt.ifmo.ru/
Article Studying the dependence of diameter of free liquid jets on the geometrical sizes snuffled also the charge of a liquid. Agaev K.E., Ilichev V.A., Lebedeva T.Y. Download PDF143 Kbyte
Article STUDY KAVITACIONNYH MECHANISM of the DESTRUCTION FOR USE In TECHNOLOGICAL EQUIPMENT Alexeev G.V., Verboloz E.I., Danilenko E.A., Kondratov A.V. Download PDF146 Kbyte
Article Baromembrannoe division food emulsion with intensive diffusion processes Alexeev G.V., Yakovlev A.A., Ilichev V.A. Download PDF352 Kbyte
Article Reserves of energy saving in the process of drying of vegetable oils phospholipid emulsion Altaiuly S. Download PDF222 Kbyte
Article Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses. Aret V.A., Scherbakov A.S. Download PDF202 Kbyte
Article BIOLOGICAL ACTIVITY OF DRIED BIRCH BARK EXTRACT AND ITS APPLICATION IN FAT AND OIL PRODUCTS Bazarnova Yulia G. Download PDF308 Kbyte
Article Malt storage time influence on sensor and physical-chemical parameters Dedegkayev A.T., Batashov B.E., Gladilin P. Download PDF381 Kbyte
Article The analysis of influence of design data of a base adjusting plate on power consumption of process of a boning of costal meat Pelenko V.V., Azayev R. A., Zuev N.A., Krysin A.G. Download PDF233 Kbyte
Article Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials Andreev A.N., Vinogradov U.A. Download PDF213 Kbyte
Article Mathematical modeling of non-Newtonian fluid in the gap of the rotating rolls and the method of calculating the energy-power parameters pasta Andreev A.N. Download PDF382 Kbyte
Article Production of liposomes from soybean lecithin Zabodalova L.A.,, Chernjavskij V.A., Ishchenko T.N., Skvortcova N.N. Download PDF239 Kbyte
Article IMPACT OF DETOXIFICATION METHODS ON TECHNOLOGICAL PROPERTIES OF CRUDE DAIRY MATERIAL Zabodalova L.A.,, Potoroko I.U. Download PDF270 Kbyte
Article Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates Zabodalova L.A.,, Skvortcova N.N., Danilov I.M., Kasumov M.K. Download PDF191 Kbyte
Article The effect of treatment with biological preparations on physiological and biochemical changes during the cold storage of apples Kolodyazna V.S., Zadvornova T.A. Download PDF172 Kbyte
Article Study of rheological properties during staling of bakery products with added micronutrients Kolodyazna V.S., Baychenko L.A. Download PDF160 Kbyte
Article The comparative analysis of quality of the cooled and frozen apples at long storage Kolodyazna V.S., Leonova S.V., Danilov P. A. Download PDF380 Kbyte
Article The infecting agent of lime disease of bakery products Krasnikova Ludmila Vasilievna, Savkina O.A., Mashkin D.V. Download PDF170 Kbyte
Article The principle of virtual capacity in foodstuff ‘s rheometry Aret V.A., Baychenko L.A. Download PDF211 Kbyte
Article The New Approach to Studying of Extraction of Target Components in a System of Solid Body – Liquid Марков В.Н., Zapromyotov V. A., Efimov A.V., Tagiev S.K. Download PDF278 Kbyte
Article Temperature depending effective viscosity margarine « Epoch» from velocity gradient Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Download PDF269 Kbyte
Article Investigation viscosity behaviou blend cream « Ice-cream strawberry ». Nikolaev B.L., Nikolaev L.K. Download PDF207 Kbyte
Article Adjectives vscosity description processed cheese «Fruit» Nikolaev B.L., Denisenko A.F., Nikolaev L.K. Download PDF204 Kbyte
Article Influence of ethanol and electron-beam radiation on the acidity of pork muscle tissue Orehova S.M., Alla P. Nechiporenko, Ulyana Yu. Nechiporenko, Vasileva I., Myakin S. Download PDF292 Kbyte
Article Methodological provision of computer support for the implementation of solutions for graphic-combinatorial modeling the structure of dairy industry equipment Orlov V.V. Download PDF134 Kbyte
Article STRUCTURALLY-MECHANICAL PROPERTIES OF THE RESTORED GRANULATED PRODUCT Popov А.М., Pirogov A.N., Shilova E.I. Download PDF331 Kbyte
Article Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt Rublev A.L., Zabodalova L.A.,, Eveleva V.V. Download PDF289 Kbyte
Article Strength of plant tissue from the standpoint of selective disintegration Rudnev S.D., Grachev A.V., Lavrinova E.A. Download PDF158 Kbyte
Article The peculiar features of drying fish in a heat pump dryer Suslov A.E., Erlikhman V.N., Fatykhov J.A., Bestuzhev A. Download PDF358 Kbyte
Article The main regularities of the kinetics of the convective-radiative drying apricots Usmanov I.I. Download PDF544 Kbyte
Article Analysis of the temperature curves in the convective-radiative drying apricots Usmanov I.I., Ivanenko V.P., Krysin A.G., Pelenko V.V. Download PDF424 Kbyte
Article The results of experimental studies of the process of hydration of the fruits of apricots in the technological cycle of washing Usmanov I.I., Krysin A.G., Pelenko V.V., Ivanenko V.P. Download PDF186 Kbyte
Article Possibility of use of additives of a phytogenesis by manufacture of sour-milk products Silantiyeva L.A., Haritonova I.B. Download PDF132 Kbyte
Article The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production Domorackyi S. S., Kutsakova V. E., Ishevskii A.L. Download PDF238 Kbyte
Article Engineering of technique of product resistance calculation, which is derived with transglutaminase with different temperatures of addition application Domorackyi S. S., Kutsakova V. E. Download PDF228 Kbyte
Article The colour transitions between the forms of myoglobin simulation Murashev S.V., Vorobyov S.A. Download PDF261 Kbyte
Article Effectiveness of defrostacii frozen block method of electric shock. Antufiev V.T., Bychikhin O.V. Download PDF203 Kbyte
Article Influence of ultrasound on indicators of ready small a piece bakery product. Antufiev V.T., Ivanova M.A. Download PDF498 Kbyte
Article Influence terms of cultivation on the productivity and quality of years for baking of bread. Ponomareva O.I., Thernich V.G., BORISOVA E.V. , Prochorthik I.P. Download PDF217 Kbyte
Article Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying BOLEYKO L.A. , Murashev S.V., Verzhuk V.G., ZHESTKOV A.S. Download PDF331 Kbyte
Article Mashing influence on trans-2-nonenal in beer Batashov B.E., Dedegkayev A.T., Afonin D. Download PDF159 Kbyte
Article Application of pulse influence at a grinding of coffee and spices Головацкий В.А. Download PDF193 Kbyte
Article Cars and devices with pulse influence for the food-processing industry Головацкий В.А. Download PDF394 Kbyte
Article Substantiation of topology of working bodies of pulse influence at processing of food raw materials Головацкий В.А. , Alexeev G.V., Voronenko B.A. Download PDF1000 Kbyte
Article Steeply inclined соnveyors and it’s application Perten Y.A., Mikhaylova E.A. Download PDF174 Kbyte
Article Research of changes in qualitative characteristics jelly candies in the course of storage Denis Leonov Download PDF276 Kbyte
Article INFLUENCE of the PROCESS And EQUIPMENT of PRELIMINARY PREPARATION CHEESE ON CONSUMER CHARACTERISTIC of the FOOD PRODUCT Alexeev G.V., Dmitritchenko M.I., Eremina M.A. Article Influence of baking yeast enzyme activity on intensity of dough preparation processes Soboleva E.V, Sergatchyova E.S. Download PDF327 Kbyte Article The mathematical description of membrane separation of emulsions Voronenko B.A., Pelenko V.V., Polyakov S.V. Download PDF273 Kbyte Article Modification of disc-electrophoresis method to control the amount of casein fractions in milk Gunkova P.I., Gunkov S., Gorbatova K. Download PDF184 Kbyte Article INFORMATION TECHNOLOGY WHEN PREPARING SPECIALIST IN THE FIELD OF FOOD AND REFRIGERATION PRODUCTION Alexeev G.V., Wolkov A.G. Download PDF209 Kbyte Постоянный URL Поделиться Номера журнала September 2023 March 2023 June 2021 March 2021 December 2020 December 2019 September 2019 June 2019 March 2019 December 2018
Article Influence of baking yeast enzyme activity on intensity of dough preparation processes Soboleva E.V, Sergatchyova E.S. Download PDF327 Kbyte
Article The mathematical description of membrane separation of emulsions Voronenko B.A., Pelenko V.V., Polyakov S.V. Download PDF273 Kbyte
Article Modification of disc-electrophoresis method to control the amount of casein fractions in milk Gunkova P.I., Gunkov S., Gorbatova K. Download PDF184 Kbyte
Article INFORMATION TECHNOLOGY WHEN PREPARING SPECIALIST IN THE FIELD OF FOOD AND REFRIGERATION PRODUCTION Alexeev G.V., Wolkov A.G. Download PDF209 Kbyte