Vol. 2 No. 3 (2015)

Published: 2015-11-11

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

PRACTICAL PERSPECTIVES FOR THERMOPLASTIC EXTRUSION STARCH-CONTAINING GRAIN FEEDSTOCK IN SHAPING THE QUALITY OF FOOD PRODUCTS

P. K. Voronina

5-12
- pdf (Русский)
QUALITY CHARACTERISTIC OF STUFFED MEAT AND PLANT PRODUCTS

Z. A. Bochkareva

13-16
- pdf (Русский)
DEVELOPMENT OF THE PRODUCTION LINE HOP-PUMPKIN LEAVEN

E. P. Ivanova

17-22
- pdf (Русский)
USING THE PRODUCTS OF PROCESSING BARLEY IN BAKERY

G. V. Shaburova, P. K. Voronina

23-27
- pdf (Русский)
STUDY OF THE KINETICS OF CONVECTIVE DRYING OF ONIONS

D. I. Frolov, K. P. Fudin

28-32
- pdf (Русский)
PROSPECTS OF COMPOSITE MIXTURE BAKERY PRODUCTS IN TECHNOLOGY FUNCTIONAL USE

N. N. Shmatkova, P. K. Voronina

33-39
- pdf (Русский)
MATHEMATICAL MODELING OF THE DRYING APPLES

O. N. Pchelintseva

40-43
- pdf (Русский)

TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION

THEORETICAL RESEARCH OF WORKING PROCESS VACUUM SYSTEMS OF MODERNISED EXTRUDER

A. A. Kurochkin

44-50
- pdf (Русский)
THE QUESTION OF THE EFFECT OF INCREASING DECOMPRESSION IN THE WORKFLOW A SINGLE SCREW EXTRUDER

A. A. Kurochkin, D. I. Frolov

51-57
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

ASSESSMENT OF THE LEVEL OF CONTAMINATION OF AGRICULTURAL LAND

L. I. Danilina, D. I. Frolov

58-65
- pdf (Русский)
CONCEPT DEVELOPMENT INDICATIVE PLANNING DAIRY PRODUCT SUBCOMPLEX

V. M. Zimnyakov, I. V. Gavryushina

66-72
- pdf (Русский)

TRIBUNE OF YOUNG SCIENTISTS

BY THE ISSUE OF EXPANSION OF CLASSIFICATION FEATURES FOOD EXTRUDERS

A. O. Denisov, N. V. Zhivaeva

73-78
- pdf (Русский)
WAYS TO IMPROVE THE QUALITY OF BREAD MADE FROM WHEAT FLOUR

I. A. Bulaev

79-82
- pdf (Русский)