Journal Scientific journal NRU ITMO Series "Processes and equipment for food production" ISSN:2310-1164 (September 2015) Issue:3 (25) Website: http://processes.ihbt.ifmo.ru/
Article Safety assessment of sour milk products of high biological value Malygina V.D. , Antoshina K.A. , Lisovskaya L.E. Download PDF357 Kbyte
Article The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products Deynichenko G.V. , Pogrebnyak A.V. , Ivanyuta Yu.F. Download PDF660 Kbyte
Article Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition Shleykin A.G., Danilov N.P. , Argymbaeva A.E. , Rykov S.V. Download PDF427 Kbyte
Article Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff Filipov V.I. Download PDF491 Kbyte
Article Choise of yeast for frozen shaped sweet dough Dmitrieva Yu V, Andreev A.N. Download PDF847 Kbyte
Article Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato Agansonova N.E. Download PDF323 Kbyte
Article Effect of cold treatment on structural changes of muscle tissue veal Kolodyaznaya V.S., Broyko J.V. Download PDF452 Kbyte
Article Improvement of technology and equipment for an intensification of production of flour confectionery Verboloz E.I., Antufiev V.T., Savchenko R.N. Download PDF431 Kbyte
Article Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage Kolodyaznaya V.S., Glazkova O.R. , Boulkrane M.S., Nagiyev T.B. Download PDF407 Kbyte
Article Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures Glotova I.A. , Erofeeva N.A. , Shakhov A.S. Download PDF630 Kbyte
Article Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics Shevtsov A.A. , Derkanosova A.A. , Korotaeva A.A. , Tonkih N.V. , Muravev A.S. Download PDF734 Kbyte
Article Prospects for the use of secondary raw materials mill products in the technology of bakery products Merenkova S.P. , Lukin A A Download PDF403 Kbyte
Article Selection of the flavor additives for sour cream product with extract of green tea Evstigneeva T.N., Yakovleva R.V. Download PDF458 Kbyte
Article Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products Alexeev G.V., Aksenova O.I. , Zolotareva A.A., Hripankova M.S. Download PDF477 Kbyte
Article Comparative analysis of methods for the determinationof gluten concentration in wheat flour Barakova N.V., Ustinova A S, Nazarova V.V., Martynenko V.E. Download PDF356 Kbyte
Article Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing Stepanenko A.V. , Gulyaeva Yu. N. , Alexander G. Novoselov Download PDF647 Kbyte
Article Development of pivopodobny drink on the basis of a permeat of whey Arsenyeva T.P., Borzdаyа E.V. , Strizhneva O.N. Download PDF305 Kbyte
Article Processing of non-traditional crops with unique characteristics in the North- West region of Russia Kuznetsova N.M. Download PDF411 Kbyte
Article Technological evaluation of the suitability of different varieties of black currants to produce different types of wines Stepanova N.Y. Download PDF494 Kbyte
Article Kinetics of infrared drying shredded carrots Demidov S.F., Voronenko B.A., Bazhanovа I.A. Download PDF329 Kbyte
Article Research and practice of definitions (calculating) the composition of multicomponent mixtures Balubash V.A., Aleshichev S.E. Download PDF510 Kbyte