Food and Raw Materials, Volume 2, issue 2, 2014

Section: FOOD PRODUCTION TECHNOLOGY
1 Korotkiy I. Analysis of the Energy Efficiency of the Fast Freezing of Blackcurrant Berries 2408
2 Kozlova O. A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials 2375
3 Kriger O. Advantages of Porcine Blood Plasma as a Component of Functional Drinks 2357
4 Lupinskaya S. Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages 2521
5 Milent'eva I. Research and Development of a Peptide Complex Technology 2435
6 Smirnova I. Current Trends in Nonfat Dairy Production 2525
7 Sukhikh S. Technology of Alcohol Oxidase Production From Yeast Candida Boidinii for Use in Functional Foods Intended for Withdrawal Syndrome Alleviation 2488
8 Tereshchuk L. Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions 2371
9 Zakharova L. Development and Introduction of New Dairy Technologies 2312
Section: BIOTECHNOLOGY
10 Babich O. Screening and Identification of Pigmental Yeast Producing L-phenylalanine Ammonia-Lyase and Their Physiological and Biochemical Characteristics 2369
11 Dyshlyuk L. Analysis of the Structural and Mechanical Properties and Micromorphological Features of Polymeric Films Based on Hydrocolloids of Vegetable Origin Used for the Production of Biodegradable Polymers 2423
12 Golubtsova Y. The use of Molecular Genetic Markers and PCR for DNA Diagnostics in Raw Materials Derived From Fruit and Berries 2259
13 Prosyekov A. Theory and Practice of Prion Protein Analysis in Food Products 2258
Section: PROCESSES, EQUIPMENT AND APPARATUS FOR THE FOOD INDUSTRY
14 Buyanova I. Simulating the Refrigeration of Batch Dairy Products in a Multizone Cold Supply System 2232
15 Ermolaev V. Kinetics of the Vacuum Drying of Cheeses 2270
16 Ivanova S. Studing the Foaming of Protein Solutions by Stochastic Methods 2418
17 Osintsev A. Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research 2345
18 Popov A. Sistemic Regularities in the Study and Design of Technological Complexes for the Production of Instant Peverages 2253
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
19 Korotkaya E. Biosensors: Design, Classification, and Applications in the Food Industry 2610