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Foods and Raw Materials, Volume 3, issue 1, 2015

Section: REWIEW ARTICLE
1 Khramtsov A. GLYCOOMICS CLUSTERS OF LACTOSE AND ITS DERIVATIVES IN NANOTECHNOLOGY OF LIVING CULTURES 2342
Section: FOOD PRODUCTION TECHNOLOGY
2 Asyakina L.K.,
Belousova O.S.,
Avstrievskih A.N.,
Ostroumov L.A.
STUDY OF ORGANOLEPTIC, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF THE PLANT ANALOGUES OF PHARMACEUTICAL GELATIN PRODUCTION FOR SOFT CAPSULES 2248
3 Grek E.B.,
Krasulya E.A.
THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES 2182
4 Motovilov O.K.,
Poznyakovskiy V.M.,
Motovilov K.Y.,
Latkova E.V.
SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST) 2144
5 Patrakova I.S.,
Gurinovich G.V.
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM 2301
6 Sergeeva I.Y. TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY 2242
7 Shcheglova I.V.,
Vereshchagin A.L.
INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS 2285
8 Subbotina M.A.,
Dolgolyuk I.V.
STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE 2126
Section: PROCESSES, EQUIPMENT AND APPARATUS FOR THE FOOD INDUSTRY
9 Ivanets V.N.,
Borodulin D.M.,
Shushpannikov A.B.,
Sukhorukov D.V.
INTENSIFICATION OF BULK MATERIAL MIXING IN NEW DESIGNS OF DRUM, VIBRATORY AND CENTRIFUGAL MIXERS 2189
Section: FOOD HYGIENE
10 Dorn G.A.,
Savenkova T.V.,
Sidorova O.S.,
Golub O.V.
CONFECTIONERY GOODS FOR HEALTHY DIET 2270
11 Latkov N.Y.,
Vekovtsev A.A.,
Koshelev Y.A.,
Bakaytis V.I.
RELEVANT PROBLEMS OF SPORTS NUTRITION 2145
12 Trihina V.V.,
Spirichev V.B.,
Koltun V.Z.,
Avstrievskih A.N.
NUTRITIONAL FACTOR IN ENSURING HEALTH AND RELIABILITY INCREASE OF PROFESSIONAL ACTIVITIES OF INDUSTRIAL WORKERS 2419
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
13 Kotova T.V.,
Razumov A.S.,
Sukhikh A.S.,
Polyakov V.A.
SAFETY TONIC (ENERGY) BEVERAGES 2115
14 Poznyakovskiy V.M.,
Gorlov I.F.,
Tikhonov S.L.,
Shelepov V.G.
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES 2270
15 Surkov I.V.,
Kantere V.M.,
Motovilov K.Y.,
Renzyaeva T.V.
THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY 2292
Section: CHEMISTRY AND ECOLOGY
16 Krasnova T.A.,
Gora N.V.,
Golubeva N.S.
INFLUENCE OF PHYSICAL-CHEMICAL PROPERTIES OF ACTIVE CARBONS ON GALLIC ACID ADSORPTION 2137
17 Miroshnikov A.M.,
Esina Z.N.,
Gushhin A.A.,
Ushakova N.N.
CLUSTERS OF WATER IN THE COMPOSITION OF ANTIFREEZES 2222
Section: ECONOMY OF THE AGROINDUSTRIAL COMPLEX
18 Brese O.E.,
Grjaznova N.L.,
Brese V.A.,
Angersbach A.K.
MARKET CAPACITY AS THE BASIS OF MARKETING RESEARCH FOOD MARKET OF KEMEROVO REGION 2177
Section: BOOK REVIEW
19 Khramtsov A.G. TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY 2229
Founder, Publishing office, Editorial office:
Kemerovo State University,
kemsu.ru

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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