Vol. 2 No. 2 (2015)

Published: 2015-08-28

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

FUNCTIONAL COMPOSITE EXTRUDED MIXTURE OF WHEAT AND PUMPKIN SEEDS

A. A. Kurochkin, G. V. Shaburova, D. I. Frolov, P. K. Voronina

5-11
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OPTIMIZATION OF THE COMPOSITION OF FUNCTIONAL FOODS WITH BENEFICIAL EFFECT ON THE CARDIOVASCULAR SYSTEM

D. I. Frolov

12-15
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THE EXTRUDED PRODUCT OF MILLET AS RAW MATERIALS OF NEW GENERATION TO ENRICH BEER

P. K. Voronina

16-17
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TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION

TO THE QUESTION OF IMPROVEMENT OF EXTRUSION TECHNOLOGIES

D. I. Frolov, A. A. Kurochkin

18-23
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

INFLUENCE GREEN MANURE ON CROP IN GRAIN CROP ROTATION

I. N. Zelenin, G. V. Shaburova

24-28
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IMPROVED VERSATILITY HAULM REMOVAL MACHINE BY MODERNIZING HOUSING FOR REMOVAL OF POTATO TOPS

O. N. Pchelintseva, K. P. Fudin

29-33
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STRENGTH ANALYSIS MODEL OF THE WORKING BODY WHEN THE INFLUENCE OF THE CENTRIFUGAL FORCE

D. I. Frolov, A. A. Kurochkin

34-39
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TRIBUNE OF YOUNG SCIENTISTS

RATIONALE CURRENT TRENDS IN THE IMPROVEMENT OF EXTRUSION TECHNOLOGIES

N. V. Zhivaeva, A. O. Denisov

40-44
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