Food and Raw Materials, Volume 5, issue 2, 2017

Section: FOOD PRODUCTION TECHNOLOGY
1 Bykov D.E.,
Eremeeva N.B.,
Makarova N.V.,
Bakharev V.V.,
Demidova A.V.,
Bykova T.O.
INFLUENCE OF PLASTICIZER CONTENT ON ORGANOLEPTIC, PHYSICO-CHEMICAL AND STRENGTH CHARACTERISTICS OF APPLE SAUCE-BASED EDIBLE FILM 446
2 Derkach S.R.,
Grokhovsky V.A.,
Kuranova L.K.,
Volchenko V.I.
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD 364
3 Egorova E.Y.,
Khmelev V.N.,
Morozhenko Y.V.,
Reznichenko I.Yu.
PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION 327
4 Jafarpour D.,
Amirzadeh A.,
Maleki M.,
Mahmoudi M.R.
COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS 308
5 Fedosova A.N.,
Kaledina M.V.
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM 279
6 Lisitsyn A.B.,
Chernukha I.M.,
Lunina O.I.
FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS 308
7 Majeed M.,
Anwar S.,
Khan M.,
Asghar A.,
Shariati M.,
Semykin V.,
Fazel M.
STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES 340
8 Meleshkina E.P.,
Pankratov G.N.,
Vitol I.S.,
Kandrokov R.H.,
Tulyakov D.G.
INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY 334
9 Melnikova E.I.,
Losev A.N.,
Stanislavskaya E.B.
MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 294
10 Permyakova L.V.,
Pomozova V.A.,
Antipova L.V.
IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION 287
11 Tunieva E.K.,
Kotenkova E.A.
THE STUDY ON EFFECT OF SODIUM CHLORIDE ON THE ANTIOXIDANT ACTIVITY OF MEET 318
Section: BIOTECHNOLOGY
12 Astakhova L.A.,
Asyakina L.K.
ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION 319
13 Moskvina N.A. DEVELOPMENT OF TEST PROCEDURES AND THE SEARCH FOR OPTIMAL POSITIONS OF THE PRIMERS PLANTING USING THE PROGRAM PRIMERQUEST FOR IDENTIFICATION OF PLANT OBJECTS 302
14 Zimina M.I.,
Gazieva A.F.,
Sukhih S.A.,
Dishluk L.S.
THE PROPERTIES OF BACTERIOCINS OBTAINED UNDER THE DIFFERENT CONDITIONS 300
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
15 Piskaeva A.I.,
Dolganyuk V.F.,
Noskova S.Y.,
Chaplygin O.S.
ESTIMATION OF QUALITY AND EFFICIENCY OF APPLICATION OF A POULTRY FEED SUPPLEMENT IN FEEDING HUBBARD BROILER CHICKENS 302
16 Khodunova O.S.,
Silant`eva L.A.
PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION 285
17 Petrov A.N.,
Galstyan A.G.,
Radaeva I.A.,
Turovskaya S.N.,
Illarionova E.E.,
Semipyatniy V.K.,
Khurshudyan S.A.,
DuBuske L.M.,
Krikunova L.N.
INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES 325
18 Timakova R.T.,
Tikhonov S.L.,
Tikhonova N.V.,
Poznyakovskiy V.M.
USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS 371
Section: FOOD HYGIENE
19 Babich O.O.,
Milent`eva I.S.,
Ivanova S.A.,
Pavsky V.A.,
Kashirskikh E.V.,
Yang Y.
THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION 343
20 Mayurnikova L.A.,
Zinchuk S.F.,
Davydenko N.I.,
Gilmulina S.A.
DEVELOPMENT OF A FUNCTIONAL BASIS OF PHYTO-BEVERAGES WITH AN INCREASED ANTIOXIDANT ACTIVITY FOR THE CORRECTION OF NUTRITION OF PATIENTS WITH DIABETES MELLITUS 299
Section: CHEMISTRY AND ECOLOGY
21 Krasnova T.A.,
Timoshchuk I.V.,
Gorelkina A.K.,
Dugarjav J.
THE CHOICE OF SORBENT FOR ADSORPTION EXTRACTION OF CHLOROFORM FROM DRINKING WATER 292
Section: BRIEF COMMUNICATION
22 Kharitonov V.D.,
Burlev M.Y.,
Kuznetsov P.V.,
Mertinc P.
SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES 304