Journal Processes and equipment for food production ISSN:2310-1164 (June 2013) Issue:2 (16) Website: http://processes.ihbt.ifmo.ru/
Article Classification and evaluation of rheological quality of puff pastries Andreev A.N. Download PDF1848 Kbyte
Article Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose Andreev A.N., Ivanova O.O. Download PDF623 Kbyte
Article Effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins Gunkova P.I. Download PDF355 Kbyte
Article Methods of calculating the unit infrared drying wheat germ Demidov S.F., Demidov A.S., Belyaeva S.S. Download PDF310 Kbyte
Article The study of the temperature field of infrared heating system for drying wheat germ and rye bran Demidov S.F., Voronenko B.A., Belyaeva S.S., Marchenko V.I. Download PDF499 Kbyte
Article Freezing and drying of fish method of sublimation Zuev N.A., Savelyeva O.V., Androshchuk V.O. Download PDF324 Kbyte
Article Method foliation dough the use of rye flour Ivanova E.S., Kuznetsova L.I. Download PDF350 Kbyte
Article Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations Kiprushkina E.I., Kolodyazna V.S. Download PDF350 Kbyte
Article Action of amino acids processing on a condition of rest of plants, formation of fruits and their refrigerating storage (theoretical provisions) Kolomicheva E.A., Murashev S.V. Download PDF346 Kbyte
Article Research of preparations of wheat cellulose for application in fish farshevy products Korableva N.S., Bazarnova Yulia G. Download PDF574 Kbyte
Article Particularities of the influence of the interaction cheese and worker organ in device on fine pulverizing fruit and vegetables Kravcova E.V., Alexeev G.V. Download PDF667 Kbyte
Article The intensification of the cooling of boiled sausage products gidroaerozolno-evaporatively method with cyclic overlay electrostatic field (ESP) Krupenenkov N.F., Khokhlov E.V. Download PDF225 Kbyte
Article Dynamics of the rheological properties of culinary fat «Vegeta-ble fat» when you change the velocity gradients Nikolaev L.K., Nikolaev B.L. Download PDF366 Kbyte
Article Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee» Nikolaev B.L., Nikolaev L.K. Download PDF448 Kbyte
Article The influence of cluster structure of water-ethanol mixtures on lipid oxidation, solubility of protein, pH and optical characteristics of pork muscle tissue Orehova S.M., Alla P. Nechiporenko Download PDF272 Kbyte
Article On the stability of motion of the potatoes in the area of optical flaw detection Pelenko V.V., Aret V.A., Verboloz E.I., Myakisheva A.A. Download PDF210 Kbyte
Article Designing of diets for defined groups of people Peresichnyi M.I., Magaletska I. Download PDF503 Kbyte
Article Features of technology freezings of gentle berries Filipov V.I., Eglit A. Yu., Shilkin A.S. Download PDF187 Kbyte
Article Technical decisions in laboratory-scale production of milk whey enriched by B12 vitamin. Shershenkov B.S., Suchkova E.P. Download PDF343 Kbyte
Article The research of quality of meat laying hens during the refrigeration storage Shestopalova I.A., Uvarova N.A., Yavorskaya S.V. Download PDF348 Kbyte
