| |
| Issue |
Title |
| |
| No 4 (2022) |
APPLICATION OF BIOTESTING TO ASSESS THE BIOLOGICAL VALUE OF FOOD PRODUCTS |
Abstract
PDF (Rus)
|
|
O. N. Sorokoletov, S. L. Gaptar, A. V. Bgatov |
| |
| No 4 (2022) |
EXPERIMENTAL STUDY OF THE BEHAVIOR OF POTATO SQUEEZE DURING DIFFERENT TYPES OF DRYING |
Abstract
PDF (Rus)
|
|
V. V. Bakharev, M. S. Voronina, A. N. Gulyaeva, I. Iu. Ischenko |
| |
| No 4 (2022) |
CHARACTERISTICS OF YAK MEAT AND DEVELOPED COOKED AND SMOKED PRODUCTS |
Abstract
PDF (Rus)
|
|
B. O. Inerbayev, I. A. Khramtsova, A. T. Inerbayeva |
| |
| No 4 (2022) |
WAY TO IMPROVE THE NUTRITIONAL VALUE AND SANITARY AND HYGIENIC QUALITIES OF BROILER MEAT DURING THE DETOXIFICATION OF HEAVY METALS |
Abstract
PDF (Rus)
|
|
Yu. I. Kovaleva, I. I. Ktsoeva, R. B. Temiraev, A. S. Dzhaboeva, S. G. Kozyrev |
| |
| No 3 (2022) |
ASSESSMENT OF THE QUALITY AND NUTRITIONAL VALUE OF FIRST GRADE WHEAT FLOUR FROM DIFFERENT MANUFACTURERS |
Abstract
PDF (Rus)
|
|
N. L. Naumova, Yu. A. Betz |
| |
| No 3 (2022) |
USE OF THE PAIR COMPARISON METHOD FOR ASSESSING THE QUALITY OF ICE CREAM |
Abstract
PDF (Rus)
|
|
I. Yu. Reznichenko, G. V. Gurinovich, N. V. Astakhova, Yu. D. Nikiforova |
| |
| No 2 (2022) |
IMPROVING THE QUALITY CONTROL OF BROILER CHICKEN CARCASSES THROUGH THE USE OF PHARMACOLOGICAL AGENTS FOR THE CORRECTION AND PREVENTION OF PRE-SLAUGHTER STRESS |
Abstract
PDF (Rus)
|
|
E. R. Sayfulmulyukov, А. V. Miftakhutdinov |
| |
| No 1 (2022) |
OBTAINING OF CONCENTRATED MULTICOMPONENT SYSTEMS BASED ON WHEY AND SOY PROTEINS ENRICHED WITH LACTIC ACID MICROORGANISMS AND THEIR METABOLITES |
Abstract
PDF (Rus)
|
|
N. L. Tankova, E. L. Iskakova, V. A. Asafov |
| |
| No 1 (2022) |
MICROBIOLOGICAL COMPOSITION OF SAUCURATED CABBAGE BRINE IN THE REGION OF WESTERN SIBERIA |
Abstract
PDF (Rus)
|
|
V. V. Domnysheva, D. A. Domnyshev, A. I. Kalmykova |
| |
| No 1 (2022) |
THE INVESTIGATION OF LECITHINE ANTIOXIDANT ABILITY UNDER CONSIST OF RPOTEIN-FATS EMULSION BASED ON ANIMALS’ FATS |
Abstract
PDF (Rus)
|
|
M. V. Patshina, G. V. Gurinovich, I. S. Patrakova, S. A. Seregin, N. S. Goriunova |
| |
| No 4 (2021) |
EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY |
Abstract
PDF (Rus)
|
|
S. L. Gaptar, O. N. Sorokoletov, E. V. Tarabanova, E. A. Kosheleva, O. V. Lisichenok, A. N. Golovko |
| |
| No 4 (2021) |
METHOD OF INCREASING MEAT PRODUCTIVITY AND ENVIRONMENTAL SAFETY OF BROILER MEAT BY FEEDING ADSORBENT AND ANTIOXIDANT |
Abstract
PDF (Rus)
|
|
Yu. I. Kovaleva, R. Z. Abdulkhalikov, I. I. Ktsoeva, R. B. Temiraev, L. A. Vityuk, R. H. Gadzaonov |
| |
| No 4 (2021) |
HYDROLYTIC REGULATION OF HIGH-MOLECULAR-WEIGHT FRACTIONS OF SOYBEAN SEEDS IN SOLUTIONS WITH DIFFERENT IONIC STRENGTHS TO OBTAIN CONCENTRATED PROTEIN-FAT COMPOSITIONS |
Abstract
PDF (Rus)
|
|
N. L. Tankova, E. L. Iskakova, V. A. Asafov |
| |
| No 4 (2021) |
PRODUCTION TECHNOLOGY OF FRUIT-FILLED COTTAGE CHEESE FOR BABY FOOD OVER 6 MONTHS OF AGE |
Abstract
PDF (Rus)
|
|
E. V. Boyarshinova |
| |
| No 4 (2021) |
METHOD TO IMPROVE THE CONSUMER QUALITY AND ENVIRONMENTAL SAFETY OF QUAIL MEAT DURING DENITRIFICATION |
Abstract
PDF (Rus)
|
|
Ch. R. Gaitov, M. G. Chabaev, V. S. Gappoeva, A. A. Baeva, A. S. Dzhaboeva, R. H. Gadzaonov |
| |
| No 3 (2021) |
Устойчивость к антибиотикам и способность к образованию биопленок золотистого стафилококка, выделенного из молока коров Костанайской области РК |
Abstract
PDF (Rus)
|
|
, , , , |
| |
| No 3 (2021) |
Структурные параметры продуктов термодеструкции углеводных систем и их взаимосвязь с биоактивностью |
Abstract
PDF (Rus)
|
|
|
| |
| No 3 (2021) |
Анализ продовольственной безопасности Челябинской области |
Abstract
PDF (Rus)
|
|
, |
| |
| No 3 (2021) |
Модели антибиотикорезистентности сальмонелл |
Abstract
PDF (Rus)
|
|
, , |
| |
| No 3 (2021) |
Пищевая ценность порошка из томатов, выращенных в разных географических районах Челябинской области |
Abstract
PDF (Rus)
|
|
, , , |
| |
| No 2 (2021) |
QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER |
Abstract
PDF (Rus)
|
|
O. M. Burmistrova, E. A. Burmistrov, N. L. Naumova |
| |
| No 2 (2021) |
EFFECT OF TRANSGLUTAMINASE TREATMENTON TRANSITION OF SOLIDS FROM MILK TO CHEESE |
Abstract
PDF (Rus)
|
|
A. I. Yashkin, V. B. Mazalevskij |
| |
| No 1 (2021) |
Functional components of non-traditional raw materials in the design of bakery products |
Abstract
PDF (Rus)
|
|
Yu. A. Betz, N. L. Naumova, I. N. Minashina |
| |
| No 1 (2021) |
Research of properties of edible packaging based on apple puree with addition of dried fruit and vegetable raw materials |
Abstract
PDF (Rus)
|
|
N. V. Makarova, N. В. Eremeeva |
| |
| No 1 (2021) |
About the possibility of modifying the recipe of bread «fitness» buckwheat by using walnut flour |
Abstract
PDF (Rus)
|
|
N. L. Naumova, К. S. Kameneva, К. V. Shchev’eva |
| |
| No 3 (2020) |
DEVELOPMENT OF A METHODOLOGY TO INCREASE THE NUTRITIONAL VALUE OF SEMI-FINISHED PRODUCTS FOR FLOUR CONFECTIONERY |
Abstract
PDF (Rus)
|
|
A. N. Gulyaeva, M. S. Voronina |
| |
| No 3 (2020) |
SAFE RAW MATERIALS IN EXPERIENCE ON LABORATORY ANIMALS |
Abstract
PDF (Rus)
|
|
A. T. Inerbayeva |
| |
| No 3 (2020) |
ORGANOLEPTIC AND PALYNOLOGICAL ANALYSIS OF HONEY: THE REVIEW OF THE MODERN CONDITION OF TECHNIQUES, CHARACTERISTIC OF THE MONOFLORAL RUSSIAN HONEY TYPES |
Abstract
PDF (Rus)
|
|
R. G. Kurmanov |
| |
| No 3 (2020) |
CHICKEN PACKS WITH THE ADDITION OF FRUITS OF ROWAN |
Abstract
PDF (Rus)
|
|
A. A. Taipova, N. L. Naumova |
| |
| No 2 (2020) |
Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis |
Abstract
PDF (Rus)
|
|
A. N. Gulyaeva, M. S. Voronina, N. V. Makarova |
| |
| No 3 (2020) |
PROSPECTS FOR USING SECONDARY RESOURCES OF MEAT PROCESSING INDUSTRIES BASED ON PATENT RESEARCH |
Abstract
PDF (Rus)
|
|
B. A. Uglov, B. G. Shelepov, E. V. Boroday, V. A. Slepchuk |
| |
| No 2 (2020) |
Quality and safety management of bakery semi-finished products based on HACCP |
Abstract
PDF (Rus)
|
|
V. B. Mazalevsky, O. K. Motovilov |
| |
| No 2 (2020) |
Safety of vegetable raw materials used in the production of flour products in order to increase their mineral value |
Abstract
PDF (Rus)
|
|
I. N. Minashina, N. L. Naumova |
| |
| No 4 (2020) |
SAFETY OF VEGETABLE RAW MATERIALS USED IN FOOD SYSTEMS |
Abstract
PDF (Rus)
|
|
N. L. Naumova, Yu. A. Betz |
| |
| No 4 (2020) |
CONDITION OF THE SERVICE MARKET FOR THE STATE REGISTRATION OF SPECIALIZED FOOD PRODUCTS |
Abstract
PDF (Rus)
|
|
E. S. Razumovskaya |
| |
| No 4 (2020) |
FROM THE HISTORY OF FORMATION OF THE VETSANNADZOR SYSTEM FOR PRODUCTS OF ANIMAL ORIGIN |
Abstract
PDF (Rus)
|
|
V. M. Avilov, V. V. Sochnev, A. A. Gusev, N. V. Barkova, A. G. Luchkin |
| |
| No 4 (2020) |
BIOTECHNOLOGY OF PRODUCTION OF YEAST-FREE BREAD USING THE LOCAL STREPTOCOCCUS THERMOPHILUS STRAIN BREEDED BY GORSK GAU AND WILD HOP IN RNO-ALANIA |
Abstract
PDF (Rus)
|
|
S. A. Grevtsova, E. I. Rekhviashvili, M. K. Ailyarova, M. Yu. Kabulova, I. E. Soldatova |
| |
| No 4 (2020) |
ECOLOGY OF AGRICULTURAL RAW MATERIALS |
Abstract
PDF (Rus)
|
|
A. A. Lukin, Yu. A. Becz, N. L. Naumova, I. A. Rodionova |
| |
| No 4 (2020) |
PECULIARITIES OF THE COMPOSITION OF WHEAT AND RYE BRAN AND THEIR ROLE IN THE PREVENTION OF CHRONIC DISEASES OF HUMAN REVIEW |
Abstract
PDF (Rus)
|
|
N. L. Lukyanchikova, V. A. Skryabin, K. A. Tabanyukhov |
| |
| No 4 (2020) |
THE APPLICATION OF ESSENTIAL OILS IN LIVESTOCK AS AN ALTERNATIVE TO FEED ANTIBIOTICS |
Abstract
PDF (Rus)
|
|
P. N. Miroshnikov, K. V. Zhuchaev |
| |
| No 1 (2020) |
ASSESSMENT OF SIBERIAN HONEY |
Abstract
PDF (Rus)
|
|
V. G. Kashkovsky, A. A. Plakhova |
| |
| No 1 (2020) |
QUALITY AND SAFETY CONTROL OF VARIOUS KINDS OF FLOUR |
Abstract
PDF (Rus)
|
|
N. L. Naumova |
| |
| No 1 (2020) |
ASSESSMENT OF INFLUENCE OF RAW MATERIALS OF NATURAL ORIGIN FOR LEAD AND CADIUM CONTENT IN MODEL SOLUTIONS |
Abstract
PDF (Rus)
|
|
T. I. Bokova, I. V. Vasiltsova, Yu. I. Koval |
| |
| No 4 (2019) |
DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE |
Abstract
PDF (Rus)
|
|
V. N. Hetmanets, N. N. Lantseva |
| |
| No 4 (2019) |
STUDYING THE POSSIBILITY OF USING DIFFERENT TYPES OF HONEY AS ANTIOXIDANT |
Abstract
PDF (Rus)
|
|
N. V. Makarova, D. F. Ignatova |
| |
| No 4 (2019) |
INFLUENCE OF COMPOSITION OF RAW MATERIALS ON QUALITY OF SAUSAGE |
Abstract
PDF (Rus)
|
|
E. I. Mashkina, E. S. Shaganova |
| |
| No 4 (2019) |
THE CONTENT OF VITAMINS AND HEAVY METALS IN BERRIES OF WILD BLACKCURRANT OF YAKUTIA |
Abstract
PDF (Rus)
|
|
M. I. Cherkashina, A. A. Efimova, A. G. Cherkashina |
| |
| No 3 (2019) |
THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE |
Abstract
PDF (Rus)
|
|
N. V. Makarova, N. B. Eremeeva, E. A. Eliseeva |
| |
| No 2 (2019) |
THE EFFECT OF THE EXTRACT OF THE COLUMBER ON THE QUALITATIVE INDICATORS OF MEAT CHICKEN-BROILERS |
Abstract
PDF (Rus)
|
|
E. A. Kishnyaykina, K. V. Zhuchaev, O. A. Bagno, V. S. Tokarev, M. L. Kochneva, L. I. Lisunova, V. V. Gart |
| |
| No 2 (2019) |
LEAD ACQUISITION IN LEAVES URTICA DIOICA L. |
Abstract
PDF (Rus)
|
|
Yu. I. Koval, T. I. Bokova, A. F. Petrov |
| |
| 1 - 50 of 139 Items |
1 2 3 > >>
|
