FOOD TECHNOLOGY

• FUNCTIONAL FOOD COMPOSITE FROM MIX OF GRAIN OF WHEAT AND SEEDS OF FLAX

  A. A. Kurochkin

  27-33

  2016-10-10

• OPTIMIZATION OF PLANNING DECISIONS OF INDUSTRIAL PREMISES CATERING

  E. A. Bulanov, A. A. Kurochkin, S. V. Chekaykin

  12-17

  2016-10-10

• PROMISING TECHNICAL AND TECHNOLOGICAL SOLUTIONS IN THE PRODUCTION OF FERMENTED BEVERAGES

  G. V. Shaburova, P. K. Voronina, L. I. Kurmaeva

  34-40

  2016-10-10

• OPTIMIZATION OF MIXTURES WITH A BALANCED CHEMICAL COMPOSITION AND POSSIBILITIES FOR THEIR EXTRUSION

  D. I. Frolov

  18-26

  2016-10-10

• USE POMACE PEAR IN FOOD PRODUCTION

  G. S. Gusakova, S. N. Evstaf’ev

  5-11

  2016-10-10

• TECHNOLOGICAL FEATURES HAM AND WHOLE LUMP OF MEAT PRODUCTS

  V. M. Zimnyakov, I. V. Gavryushina

  5-10

  2016-05-10

• THE STUDY POPULATION SECURITY OF THE RUSSIAN FEDERATION PUBLIC NETWORK CATERING

  E. A. Bulanov, D. I. Frolov, V. I. Bogush

  15-18

  2016-05-10

• ROLE OF CURRENT MENU THE TECHNOLOGICAL DESIGN SEMI-FINISHED CATERING BUSINESS

  E. A. Bulanov, S. V. Chekaikin, I. G. Shcherbakova

  5-8

  2016-05-10

• NANOMATERIALS AND NANOTECHNOLOGIES IN FOOD AND ASSESSMENT OF THEIR SAFETY

  D. I. Frolov

  11-14

  2016-05-10

• APPLICATION OF DRIED TOMATOES IN THE TECHNOLOGY OF PREPARATION OF CUPCAKES

  P. K. Voronina

  9-14

  2016-05-10

• THE RELEVANCE OF MICROBIOLOGICAL TESTING OF FINISHED PRODUCTS IN THE FIELD OF FOOD SAFETY MANAGEMENT

  D. I. Frolov

  15-18

  2016-05-10

• MEAT PUDDINGS FUNCTIONAL PURPOSE

  O. N. Pchelintseva

  11-14

  2015-12-25

• JUSTIFICATION FOR THE USE OF MILK THISTLE SEEDS IN THE PRODUCTION OF BAKERY PRODUCTS

  N. N. Shmatkova

  15-20

  2015-12-25

• TO THE PROBLEM OF INCREASING THE LEVEL OF FOOD SECURITY RUSSIA

  V. M. Zimnyakov, A. A. Kurochkin

  5-10

  2015-12-25

• USING THE PRODUCTS OF PROCESSING BARLEY IN BAKERY

  G. V. Shaburova, P. K. Voronina

  23-27

  2015-11-11

• QUALITY CHARACTERISTIC OF STUFFED MEAT AND PLANT PRODUCTS

  Z. A. Bochkareva

  13-16

  2015-11-11

• MATHEMATICAL MODELING OF THE DRYING APPLES

  O. N. Pchelintseva

  40-43

  2015-11-11

• STUDY OF THE KINETICS OF CONVECTIVE DRYING OF ONIONS

  D. I. Frolov, K. P. Fudin

  28-32

  2015-11-11

• DEVELOPMENT OF THE PRODUCTION LINE HOP-PUMPKIN LEAVEN

  E. P. Ivanova

  17-22

  2015-11-11

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

  P. K. Voronina

  5-12

  2015-11-11