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Foods and Raw Materials, Volume 6, issue 2, 2018

1 Akbari-adergani B.,
Sallak N.,
Jahed khaniki G.,
Rastkari N.,
Sadighara P.
Effect of sodium bicarbonate residue on some characteristics of processed meat products 212
2 Danilov A.,
Bazhenova B.,
Danilov M.,
Gerasimov A.
Study of lysate activity to modificate collagene raw materials to use in sausage mixture 153
3 Dyshluk L.,
Sukhikh S.,
Ivanova S.,
Smirnova I.,
Subbotina M.,
Pozdnyakova A.,
Neverov E.,
Garmashov S.
Prospects for using pine nut products in the dairy industry 171
4 Kosović I.,
Benšić M.,
Ačkar D. ,
Jozinović A. ,
Ugarčić Ž. ,
Babić J. ,
Miličević B.,
Šubarić D.
Microstructure and cooking quality of barley-enriched pasta produced at different process parameters 148
5 Singh J.,
Kalyan K.,
Yikona A.,
Sen S.,
Kaur S.,
Gat Y.,
Kaur N.,
Rasane P.
Optimisation of a process for cocoa-based vermicelli 138
6 Vasylyshyna O. Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment 128
7 Danilchuk T.,
Ganina V.
Prospects of using extremely low doses of physical factors impact in food biotechnology 159
8 Donnik I.,
Vafin R.,
Galstyan A.,
Krivonogova A.,
Shaeva A.,
Gilmanov K.,
Karimova R.,
Tyulkin S.,
Kuźmak J.
Genetic identification of bovine leukaemia virus 127
9 Nugmanov A.,
Hadjisimu P.,
Titova L.,
Aleksanyan I.,
Shamova M.
Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting 123
10 Petrov N.,
Sidorova Y.,
Sarkisyan V.,
Frolova Y.,
Zorin S.,
Kochetkova A.,
Mazo V.
Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient 120
11 Aret V.,
Kremenevskaya M.,
Krupoderov A.,
Sosnina O.,
Chibiryak V.,
Sazonov V.
Intensification of thermal and rheological processes in a scraped-surface apparatus 117
12 Babenyshev S.,
Nesterenko P.,
Bratsikhin A.,
Zhidkov V.,
Mamay D.,
Maximenko A.
Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane 116
13 Nekoz A.,
Venglovsky O.,
Batrachenko A.
Durability of cutter assemblies and its causative factors 125
14 Zhilin A.,
Fedorov A.,
Grebenshchikov D.
Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method 116
15 Diel F.,
Khanferyan R.
Sports and energy drinks 130
16 Gandhi S.,
Gat Y.,
Arya S.,
Kumar V.,
Panghal A.,
Kumar A.
Natural sweeteners: health benefits of stevia 159
17 Valenta R.,
Dorofeeva Y.
Sport nutrition: the role of macronutrients and minerals in endurance exercises 136
18 Abd-Allah I.,
Rabie M.,
Sulieman A.,
Mostfa D.,
El-Badawi A.
Oxidative stability of edible oils via addition of pomegranate and orange peel extracts 124
19 Grujić R.,
Savanović D.
Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis 121
20 Kozyrev I.,
Mittelshtein T.,
Pchelkina V.,
Kuznetsova T.,
Lisitsyn A.
Marbled beef quality grades under various ageing conditions 120
21 Oganesyants L.,
Vafin R.,
Galstyan A.,
Semipyatniy V.,
Khurshudyan S.,
Ryabova A.
Prospects for DNA authentication in wine production monitoring 132
22 Simakova I.,
Giro T.,
Vasilyev A.
Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials 128
23 Sukhikh A.,
Zakharova Y.,
Yuzhalin A.,
Bykov A.,
Kotova T.,
Poznyakovskiy V.
Criteria for standartization of probiotic components in functional food products 131
24 Bychkova S.,
Zhidkova E.,
Eliashev D.
Informational support as an element of state control of agriculture 117
25 Lobanov V.,
Slepokurova Y.,
Zharkova I.,
Koleva T.,
Roslyakov Y.,
Krasteva A.
Economic effect of innovative flour-based functional foods production 132
26 Khvostov A.,
Ryazhskikh V.,
Magomedov G.,
Zhuravlev A.
Matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics in Simulink 125
Founder, Publishing office, Editorial office:
Kemerovo State University,

Chief editor of the network edition:
Aleksandr Prosekov
The certificate of registration is EL № FS 77 - 72619 of 04.04.2018

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