Vol. 6 No. 2 (2019)

Published: 2019-04-24

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

ENRICHED FLOUR CONFECTIONERY INCREASED ANTIOXIDANT ACTIVITY

E.I. Ponomareva, S.I. Lukina, O.B. Skvortsova, A.V. Parinova

5-9
- pdf (Русский)
REVIEW OF TECHNOLOGICAL PARAMETERS OF FOOD EXTRUSION

D.I. Frolov

10-13
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EXTRUSION TREATMENT OF PLANT RAW MATERIALS AS A METHOD OF INCREASING THE FOOD VALUE OF FOOD PRODUCTS

G.V. Shaburova, I.N. Sheshnitsan

14-20
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

METHOD OF PRODUCTION OF FEED FROM WASTE ANIMAL AND VEGETABLE ORIGIN WITH HIGH HUMIDITY INGREDIENTS

A.A. Kurochkin

21-25
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THEORETICAL ASPECTS OF ENERGY EFFICIENCY SINGLE SCREW EXTRUDER THROUGH THE USE OF THERMAL EFFECT

A.A. Kurochkin, M.A. Potapov

26-29
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THE VARIABILITY OF METABOLIC PROCESSES IN THE WHEAT PLANTS UNDER STRESS CONDITIONS

A.P. Statsenko, A.A. Blinokhvatov

30-33
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ASSESSMENT OF THE SALT RESISTANCE OF FIELD CULTURES

A.P. Statsenko, A.A. Blinokhvatov

34-37
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EFFICIENCY AND ENERGY CONSUMPTION IN THE PROCESS OF MANUFACTURE OF CORN EXTRUDES

D.I. Frolov

38-42
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

PRODUCTION ACCOUNTING MILK PROCESSING PLANTS

V.M. Zimnyakov

43-47
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TRIBUNE OF YOUNG SCIENTISTS

THE ANALYSIS OF SYSTEM EFFECTIVENESS OF MANAGEMENT OF SAFETY HASSP IN ZAO «PENZENSKAJA KONDITERSKAJA FABRIKA»

S.G. Kulikova, S.V. Chekaikin

48-51
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