Journal Processes and equipment for food production ISSN:2072-2389 (March 2013) Issue:1 (15) Website: http://processes.ihbt.ifmo.ru/
Article Definition of meat-mincing systems parameters «conditional cohesion» Angelyuk V.P., Popov P.S. Download PDF281 Kbyte
Article Use the results of rotational viscometry wheat dough in the calculations of pipelines Aret V.A., Baychenko L.A., Denisenko A.F., Nikolaev L.K., Scherbakov A.S. Download PDF209 Kbyte
Article Express analysis of technological parameters of loose foodstuff Balubash V.A., Nazarova V.V., Aleshichev S.E. Download PDF305 Kbyte
Article Technology of meat products from biotechnologically modified raw materials Baranenko D.A. Download PDF441 Kbyte
Article Modeling of the interaction flow food mixture with element worker cameras of the device Basheva E.P., Alexeev G.V. Download PDF275 Kbyte
Article Effect of antioxidants in the woody tissue of fruit and berry plants in the winter and spring on the cold storage of the harvested crop Bobko A.L, Murashev S.V., Verzhuk V.G. Download PDF381 Kbyte
Article Investigation of the heat treatment process of sausages by infrared radiation Demidov A.S., Demidov S.F., Pyatnitskov V.A. Download PDF386 Kbyte
Article Using spherification technique in product technologies at restaurants Dotsenko V.F., Arpul O.V., Usatyuk E. M., Vorona A.P. Download PDF1016 Kbyte
Article Project technology of gero-dietetical smoothie on basis of oat seed grit and cellulose moisture content estimation Dyakov A.G., Toryanik A.I., Svidlo K.V., Lipovyi D.V. Download PDF675 Kbyte
Article Water state influence on the physicochemical properties of plant tissue and its natural decrease of the mass during cold storage Kalatsevich N.N., Murashev S.V. Download PDF357 Kbyte
Article To the question of application of the Ranque-Hilsch Effect (Vortex tube) at the enterprises on manufacture of sausage products Krupenenkov N.F. Download PDF424 Kbyte
Article Calculation method of density and heat of vaporization of carbon dioxide Kudryavtseva I.V., Rykov V.A., Rykov S.V., Selina E.G., Kurova L.V. Download PDF265 Kbyte
Article The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri» Nikolaev B.L., Nikolaev L.K., Denisenko A.F., Krupoderov А.U., Кузнецов А.В. Download PDF402 Kbyte
Article Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate Nikolaev L.K., Nikolaev B.L. Download PDF373 Kbyte
Article The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT) Alexander G. Novoselov, Chebotar A.V., Ibragimov T.S. Download PDF419 Kbyte
Article The role of nutrition in the prevention of iodine deficiency disorders Palamarek K.V. Download PDF375 Kbyte
Article Мineral structure of bakery products with whole grains flour with fillings Peresichnaya S.M. Download PDF559 Kbyte
Article Determination of thermal stress state of the viewing windows of food machines, made of triplex Rudyak U.A. Download PDF403 Kbyte
Article Evaluation of power consumption of mixing, based on twolayer turbulence model Sinyavskiy Y.V. Download PDF318 Kbyte
Article Quality of mineral structure of dishes from cottage cheese of a functional purpose Sushich M.I. Download PDF363 Kbyte
Article Technology of croquettes with dietary supplements and fillings Tarasevych K.V. Download PDF535 Kbyte
Article Developing laser location devices for mechatronical equipment of food productions Fatykhov J.A., Aqeev O.V. Download PDF293 Kbyte
Article Investigation of separation of aromatic components out of essential oil by preparative chromatography Frolova N.E., Chepel N.V., Naumenko K.A., Usatyuk E. M. Download PDF445 Kbyte
Article Rationale for the recommendation on the use of functional and technological additives in herring preserves production Chernova A.V., Titova I.M. Download PDF292 Kbyte
Article Lactate containing food additive «Dilaktin Forte Plus» for processing the poultry meat Shameko I.V., Andreeva N.L., Eveleva V.V. Download PDF408 Kbyte
