Food and Raw Materials, Volume 6, issue 1, 2018

Section: REVIEW
1 Belyakova Z.Y.,
Makeeva I.A.,
Stratonova N.V.,
Pryanichnikova N.S.,
Bogatyrev A.N.,
Diel F.,
Hanferyan R.A.
ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION 259
2 Khramtsov A.G.,
Ryabtseva S.A.,
Nesterenko P.G.
PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION 186
3 Panfilov V.A.,
Andreev S.P.
ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX 183
4 Tereshchuk L.V.,
Starovoytova K.V.,
Ivashina O.A.
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS 203
Section: FOOD PRODUCTION TECHNOLOGY
5 Abhari K.,
Jafarpour D.,
Shekarforoush S.S.
EFFECTS OF IN-PACKAGE PASTEURIZATION ON PREVENTING SPOILAGE IN EMULSION VACUUM PACKAGED SAUSAGES DURING REFRIGERATED STORAGE 199
6 Kriger O.V.,
Kashirskikh E.V.,
Babich O.O.,
Noskova S.Y.
OAT PROTEIN CONCENTRATE PRODUCTION 199
7 Izgarishev A.V.,
Izgarisheva N.V.,
Ostroumov L.A.
DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD 161
8 Lisitsyn A.B.,
Semenova A.A.,
Kuznetsova T.G.,
Dydykin A.S.,
Nasonova V.V.
STUDY OF THE EFFECT OF SEX AND TYPE OF MUSCLES ON THE DEVELOPMENT OF QUALITY DEFECTS IN TURKEY MEAT AFTER THE SLAUGHTER 163
9 Magomedov G.O.,
Zhuravlev A.A.,
Lobosova L.A.,
Zhurakhova S.N.
OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN 173
10 Mayurnikova L.A.,
Rudnev S.D.,
Davydenko N.I.,
Novoselov S.V.,
Popova D.G.
DEVELOPMENT OF A TECHNICAL AND TECHNOLOGICAL SOLUTION FOR THE PRODUCTION OF CARROT NECTAR 135
11 Nepovinnykh N.V.,
Klyukina O.N.,
Kodatskiy Y.A.,
Ptichkina N.M.,
Yeganehzad S.
STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN 179
12 Nevskaya E.V.,
Borodulin D.M.,
Potekha V.L.,
Nevskiy A.A.,
Lobasenko B.A.,
Shulbaeva M.T.
DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS 181
13 Nguyen P.T.,
Siripongvutikorn S.,
Usawakesmanee W.
PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A 169
14 Timakova R.T.,
Tikhonov S.L.,
Tikhonova N.V.,
Gorlov I.F.
EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS 157
15 Usenko N.I.,
Khlestkina E.К.,
Asavasanti S.,
Gordeeva E.I.,
Yudina R.S.,
Otmakhova Y.S.
POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS 190
Section: BIOTECHNOLOGY
16 Prosekov A.Y.,
Dyshlyuk L.S.,
Milent`eva I.S.,
Pavsky V.A.,
Ivanova S.A.,
Garmashov S.Y.
STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF TESTING CULTURES 220
17 Syromyatnikov M.Y.,
Kokina A.V.,
Savinkova O.V.,
Panevina A.V.,
Solodskikh S.A.,
Orlova M.V.,
Grabovich M.Y.,
Starkov A.A.,
Popov V.N.
STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING 176
18 Tyulkin S.V.,
Vafin R.R.,
Zagidullin L.R.,
Akhmetov T.M.,
Petrov A.N.,
Diel F.
TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN 183
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
19 Aleksanyan I.Y.,
Titov E.I.,
Nugmanov A.K.,
Kalmanovich S.A.,
Maksimenko Y.A.,
Hadjisimu P.
INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS 156
20 Maytakov A.L.,
Yusupov S.T.,
Popov A.M.,
Kravchenko S.N.,
Bakin I.A.
STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION 151
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
21 Dunchenko N.I.,
Voloshina E.S.,
Kuptsova S.V.,
Cherkasova E.I.,
Sychev R.V.,
Keener K.
COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES 184
22 Gnilomedova N.V.,
Anikina N.S.,
Gerzhikova V.G.
PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS 155
23 Vostrikova N.L.,
Chernukha I.M.
IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS 166
Section: FOOD HYGIENE
24 Karaçelik A.A.,
Sahin H.
DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS 161
Section: CHEMISTRY AND ECOLOGY
25 Khvorova L.S.,
Lukin N.D.,
Baranova L.V.
GLUCOSE NUCLEATION IN THE PRESENCE OF SURFACE ACTIVE AGENTS 170
26 Krasnova T.A.,
Timoshchuk I.V.,
Gorelkina A.K.,
Belyaeva O.V.
EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE 171