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Home / Journals / Bulletin of KSAU / Rubric Tehnologiya prodovol'stvennyh produktov

Articles of rubric " TEHNOLOGIYA PRODOVOL'STVENNYH PRODUKTOV " of journal " BULLETIN OF KSAU "

THE KINETICS STUDY AND THE TECHNOLOGICAL PARAMETER SUBSTANTIATION OF THE PROCESS OF THE PECTIC SUBSTANCE EXTRACTION FROM THE RED CURRANT RESIDUES
THE USE OF THE NON-TRADITIONAL RAW MATERIALS IN FOOD PRODUCTION
THE FORMULATION DEVELOPMENT AND THE QUALITY ASSESSMENT OF THE MARMALADE FROM THE STONE BRAMBLE (RUBUS SAXATILIS L.)
NEW TYPES OF LAYER MARMALADE WITH THE USE OF CELERY (APIUM GRAVEOLENS)
THE IMPROVEMENT OF THE TANNING EXTRACT PRODUCTION FROM THE CONIFEROUS BARK WITH THE USE OF ALKALINE EXTRACTANTS
THE ASSORTMENT EXPANSION OF THE FLOUR COMPOSITE MIXTURES WITH HIGH NUTRITIONAL VALUE BY INTRODUCING THE WHEAT AND BARLEY FLOUR INTO THE FORMULATION
THE COMPARATIVE ASSESSMENT OF THE BREAD-MAKING IMPROVER INFLUENCE ON THE FROZEN BAKERY PRODUCT QUALITY
FLAX FLOUR IS THE BIOLOGICALLY ACTIVE FOOD ADDITIVE
GOOSEBERRY - NORTHERN GRAPES
GOOSEBERRY USE IN WADS
WADS WITH THE ENHANCED PROTEIN CONTENT
THE CONTENT OF HEAVY METALS IN FLOUR AND FINISHED BAKERYPRODUCTS
EFFECT OF ACTIVATED CARBONS OF DIFFERENT BRANDS ON THE QUALITY OF RUTIN IN THE CLEANING PROCESS
BIOCONVERSION OF TREPANGMUSCLE TISSUEBY ULTRASONIC TREATMNENT AND ENZYMATIC HYDROLYSIS METHOD
THE ORDINARY BLUEBERRY RESIDUES AS AN INGREDIENT OF WADS
NEW PRODUCTS OF THE FUNCTIONAL PURPOSE
FORMATION OF THE MAYONNAISE SAUCE CONSISTENCE WITH THE SOYBEAN RAW MATERIAL USE
THE USE POSSIBILITY OF THE AFTER EXTRACTION RESIDUE OF SIBERIAN JUNIPER (JUNIPER SIBIRICA BURGSD) WOOD GREENERYAS FORAGE ADDITIVES
THE FORMULATION COMPOSITION MODELING OF THE PUREE COMBINED TYPES ON THE BASIS OF THE PASTE OFEARTH APPLE AND FRUIT-BERRY STUFF
SUPRAMOLECULAR COMPOUNDS IN THE PRODUCTION TECHNOLOGY OF THE ANTLER BATHS
THE NEW KIND OF BAKERY PRODUCTWITH THE USE OF THE FRUIT PUREE BASED ON THE TOPINAMBOUR
THE ANALYSIS OF THE STEP AND THE IMPULSE METHODS OF THE HEAT SUPPLY IN THE VACUUM CONCENTRATION OF THE DAIRY PRODUCTS
THE NEW TYPE OF THE YEAST LEAVENED DOUGH WITH THE USE OFTHE FRUIT-BERRY PUREE ON THE TOPINAMBOUR BASIS
THE RESEARCH OF THE BIOLOGICALLY ACTIVE SUBSTANCE BASIC CLASS OF THE SPICATE VERONICA (VERONICA SPICATA L.) GROWING IN LOWER ANGARA REGION
THE DEVELOPMENT OF THE TECHNOLOGY FOR THE PREPARATION OF JUICE FROM THE USSURI PEAR (PYRUS USSURIENSIS MAXIM) FRUITS
THE RECEIVING OF THE SEMI-FINISHED PRODUCT FROM THE BIRD CHERRY FRUITS IN EASTERN SIBERIA
WATER PURIFICATION BY FREEZING IN CAPACITIVE CRYSTALLIZER
THE RESEARCH OF THE PROCESS OF THE WAX RECEIVING FROM THE WAX RAW MATERIALS OF DIFFERENT QUALITY
THE TECHNOLOGY OF PRODUCING PUREES FROM THE SEA BUCKTHORN FRUIT
THE POSSIBILITIES TO USE THE NON-TRADITIONAL VEGETABLE RAW MATERIALS FOR THE FUNCTIONAL FOOD PRODUCTION
THE STUDY OF THE BLACK CURRANT BERRY CHEMICAL COMPOSITION IN THE PROCESSING
BAROVACUUM DRYING DEPENDING ON THE INITIAL TEMPERATURE CONDITIONS
CONCEPTUAL FUNDAMENTALS OF FOODSTUFF CREATION FOR ASTRONAUTS
THE DEVELOPMENT AND THE QUALITY ASSESSMENT OF THE YEAST CUPCAKE WITH THE SCOTCH PINE WOOD GREENERY PECTIN
THE PRODUCTION OF THE SPONGE SEMI-FINISHED PRODUCTS ON THE HYDRATED PROTEINBASIS
INHIBITION OF THE ADRENALINE AUTO-OXIDATION REACTION BY THE BIOLOGICALLY ACTIVE SUBSTANCES OF POMELO (CITRUS MAXIMA)
THE INTER-POPULATION ANALYSIS OF THE FRUIT CHEMICAL INDICATORS OF THE GUELDER-ROSE ORDINARY (VIBURNUM OPULUS L.) GROWING IN THE KRASNOYARSK TERRITORY
RESEARCH AND DEVELOPMENT OF MEAT CHOPPED CONVENIENCE
THE FORMULATION RESEARCH AND SUBSTANTIATION OF THE FUNCTIONAL PURPOSE BEVERAGE WITH THE SIBERIAN NATURAL RESOURCE USE
SUBSTANTIATION OF THE JAPANESE SEA CUCUMBER USE IN THE SAUSAGE TECHNOLOGY
THE POSSIBILITY OF THE BLACK FOOD ALBUMIN USE IN THE MEAT PRODUCT TECHNOLOGY
THE CONTENT OF LEAD AND CADMIUM IN DAIRY PRODUCTS MARKETED IN THE CITY OF KRASNOYARSK
OPTIMIZATION OF THE TECHNOLOGICAL PARAMETERS FOR PRODUCTION OF DRY BISCUITS WITH THE FERN PASTE
SEA-BUCKTHORN MEAL AS THE FUNCTIONAL INGREDIENT FOR THE CREATION OF THE FUNCTIONAL PURPOSE PRODUCTS
THE RESEARCH OF THE VACUUMING TECHNOLOGY INFLUENCE ON THE QUALITY OF THE HALF-FINISHED PRODUCTS FROM THE VEGETABLE RAW MATERIALS
THE DEVELOPMENT OF THE COMBINED MINCED MEAT FORMULATION WITH THE USE OF THE SPROUTED WHEAT GRAIN
FRACTIONAL FREEZE SEPARATION IN THE SKIMMED MILK PROCESSING
EFFECT OF FREEZING ON THE PHYSICAL AND PERFORMANCE HIMICHEKIE GOOSEBERRIES
DEVELOPMENT OF THE FUNCTIONAL PRODUCT WITH HONEY ON THE BASIS OF THE CONCENTRATE OF NATURAL CASEIN
THE CONFECTIONERY OF HIGH NUTRITION VALUE
MICROFLORA OF CANNED VEGETABLES WHEN USING SATURATED SALT BRINE AS A PRESERVATIVE
BAKERY PRODUCTS DEVELOPMENT WITH THE COMPOSITE WITH A MIXTURE OF WHEAT FLOUR AND BARLEY FLOUR GRAIN
THE STUDY OF MILLET AND ITS PROCESSED PRODUCTS
THE INFLUENCE OF HEAT TREATMENT ON SAFETY OF VEGETABLE PRODUCTION
EVALUATION OF THE EFFECTIVENESS OF THE PRODUCTION OF EXTRUDED FEED BASED ON A MIXTURE OF GRAINS AND PLANT COMPONENTS
STAGES OF PICKING AND STORAGE FOR DIFFERENT SORTS OF APPLE FRUIT IN THE BOTANICAL GARDEN NAMED AFTER V.M. KRUTOVSKY
THE USE OF POWDER BLUEBERRIES IN PASTRY
TECHNOLOGY RECEPTION OF EXTRACTS FROM WILD-GROWING VEGETATIVE RAW MATERIALS WIDELY APPLIED IN THE FOOD-PROCESSING INDUSTRY AND HERBAL MEDICINE
EVALUATION OF THE QUALITY OF THE DRINK BASED ON STONE BRAMBLE (RUBUS SAXATILIS L.)
MASHED POTATOES AS AN IMPROVER OF BAKERY PRODUCTS QUALITY
SUBSTANTIATION OF THE METHOD OF PREPARATION OF FODDER WITH SOYA
IMPROVEMENT OF TECHNOLOGY OF BERRY RAW MATERIALS EXTRACTING WITH USE OF PROCESSING BY ULTRASOUND
THE DEVELOPMENT OF THE RECIPES OF THE DISHES FROM NON-TRADITIONAL KINDS OF CEREALS
CHEMICAL COMPOSITION OF FRUITS OF AMELANCHIER ROTUNDIFOLIAAND THE DEVELOPMENT OF ALCOHOLIC BEVERAGE BASED ON IT
RAZRABOTKA RECEPTURY PASHTETA IZ KREVETOK S ISPOL'ZOVANIEM PSHENICHNOY KLETCHATKI
THE FLAVORS IN THE COMPOSITION OF COGNACS, WITHDRAWNFROM ILLEGAL CIRCULATION ON THE TERRITORY OF KRASNOYARSK REGION
TO THE QUESTION OF CLEANING WAX RAW MATERIALS FROM POLLUTION: MODELING THE PROCESS OF BEEBREAD DISSOLUTION IN WATER UNDER INTENSIVE MECHANICAL MIXING
COMMODITY RESEARCH CHARACTERISTICS OF SMALL-FRUITED PEPPERS VARIETIES
USING FENUGREEK AND FLAХ SEEDS AS CRUMB STRUCTURE FORMERS IN GLUTEN-FREE BAKERY PRODUCTS
CURRENT SIGNS AND EVALUATION OF MACHINES’ AGING
THE DEVELOPMENT OF EQUIPMENT FOR SHAKING CEDAR CONES
TO THE QUESTION OF CLEANING WAX RAW MATERIALS FROM POLLUTION: PROBABILITY MODEL OF HONEYCOMBS CRUSHING
THE DEVELOPMENT OF THE TECHNOLOGY OF SOUP-PUREE PREPARATION USING VARIOUS METHODS OF HEAT TREATMENT
FREEZE DRYING FRUITS AS SOURCES OF FOOD FIBERS WITH ANTIOXIDANT PROPERTIES
THERMOGRAVIMETRIC ANALYSIS OF CORN OIL
SAFETY ASSESSMENT OF MEAT AND FISH PRODUCTS
THE METHODS OF IMPROVEMENT OF JERKED AND DRIED FISH STORAGE TECHNOLOGY
THE RESEARCH OF THE INFLUENCE OF THE TYPE OF ENZYME PREPARATION ON THE CONTENT OF ANTOCIANS IN CRANBERRY JUICE
Bulletin of KSAU
THE KINETICS STUDY AND THE TECHNOLOGICAL PARAMETER SUBSTANTIATION OF THE PROCESS OF THE PECTIC SUBSTANCE EXTRACTION FROM THE RED CURRANT RESIDUES
Volume, issue
№ 1 (100) Published
Authors
Silin V E
DOI
https://doi.org/
Published
25.01.2015
Bulletin of KSAU
THE USE OF THE NON-TRADITIONAL RAW MATERIALS IN FOOD PRODUCTION
Volume, issue
№ 1 (100) Published
Authors
Tipsina N N , Matyushev V V , Belyakov A A
DOI
https://doi.org/
Published
25.01.2015
Bulletin of KSAU
THE FORMULATION DEVELOPMENT AND THE QUALITY ASSESSMENT OF THE MARMALADE FROM THE STONE BRAMBLE (RUBUS SAXATILIS L.)
Volume, issue
№ 1 (100) Published
Authors
Velichko N A , Smolnikova Ya V , Rygalova E A
DOI
https://doi.org/
Published
25.01.2015
Bulletin of KSAU
NEW TYPES OF LAYER MARMALADE WITH THE USE OF CELERY (APIUM GRAVEOLENS)
Volume, issue
№ 2 (101) Published
Authors
Ivanova G V , Anikin I S , Kolman O Ya
DOI
https://doi.org/
Published
25.02.2015
Bulletin of KSAU
THE IMPROVEMENT OF THE TANNING EXTRACT PRODUCTION FROM THE CONIFEROUS BARK WITH THE USE OF ALKALINE EXTRACTANTS
Volume, issue
№ 2 (101) Published
Authors
Eremenko O N , Mishura P V , Ryazanova T V , Tok M V
DOI
https://doi.org/
Published
25.02.2015
Bulletin of KSAU
THE ASSORTMENT EXPANSION OF THE FLOUR COMPOSITE MIXTURES WITH HIGH NUTRITIONAL VALUE BY INTRODUCING THE WHEAT AND BARLEY FLOUR INTO THE FORMULATION
Volume, issue
№ 2 (101) Published
Authors
Chebotareva E Yu , Yanova M A
DOI
https://doi.org/
Published
25.02.2015
Bulletin of KSAU
THE COMPARATIVE ASSESSMENT OF THE BREAD-MAKING IMPROVER INFLUENCE ON THE FROZEN BAKERY PRODUCT QUALITY
Volume, issue
№ 2 (101) Published
Authors
Ermosh L G
DOI
https://doi.org/
Published
25.02.2015
Bulletin of KSAU
FLAX FLOUR IS THE BIOLOGICALLY ACTIVE FOOD ADDITIVE
Volume, issue
№ 3 (102) Published
Authors
Tipsina N N , Seleznyova G K
DOI
https://doi.org/
Published
25.03.2015
Bulletin of KSAU
GOOSEBERRY - NORTHERN GRAPES
Volume, issue
№ 3 (102) Published
Authors
Tipsina N N , Grechishnikova Nadezhda Aleksandrovna
DOI
https://doi.org/
Published
25.03.2015
Bulletin of KSAU
GOOSEBERRY USE IN WADS
Volume, issue
№ 4 (103) Published
Authors
Tipsina N N , Demidenko G A , Grechishnikova N A
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
WADS WITH THE ENHANCED PROTEIN CONTENT
Volume, issue
№ 4 (103) Published
Authors
Kolmakov Yu V , Zelova L A , Pakhotina I V
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
THE CONTENT OF HEAVY METALS IN FLOUR AND FINISHED BAKERYPRODUCTS
Volume, issue
№ 4 (103) Published
Authors
Demidenko G A
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
EFFECT OF ACTIVATED CARBONS OF DIFFERENT BRANDS ON THE QUALITY OF RUTIN IN THE CLEANING PROCESS
Volume, issue
№ 4 (103) Published
Authors
Averyanova E V , Shkolnikova M N
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
BIOCONVERSION OF TREPANGMUSCLE TISSUEBY ULTRASONIC TREATMNENT AND ENZYMATIC HYDROLYSIS METHOD
Volume, issue
№ 4 (103) Published
Authors
Pozdnyakova Yu M , Kim G N , Kovalev N N , Pertseva A D
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
THE ORDINARY BLUEBERRY RESIDUES AS AN INGREDIENT OF WADS
Volume, issue
№ 4 (103) Published
Authors
Velichko N A , Berikashvili Z N
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
NEW PRODUCTS OF THE FUNCTIONAL PURPOSE
Volume, issue
№ 4 (103) Published
Authors
Tipsina N N , Prisukhina N V
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
FORMATION OF THE MAYONNAISE SAUCE CONSISTENCE WITH THE SOYBEAN RAW MATERIAL USE
Volume, issue
№ 4 (103) Published
Authors
Skripko O V , Dotsenko S M , Bogdanov N L
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
THE USE POSSIBILITY OF THE AFTER EXTRACTION RESIDUE OF SIBERIAN JUNIPER (JUNIPER SIBIRICA BURGSD) WOOD GREENERYAS FORAGE ADDITIVES
Volume, issue
№ 4 (103) Published
Authors
Matveenko E V , Velichko N A
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
THE FORMULATION COMPOSITION MODELING OF THE PUREE COMBINED TYPES ON THE BASIS OF THE PASTE OFEARTH APPLE AND FRUIT-BERRY STUFF
Volume, issue
№ 4 (103) Published
Authors
Ermosh L G
DOI
https://doi.org/
Published
25.04.2015
Bulletin of KSAU
SUPRAMOLECULAR COMPOUNDS IN THE PRODUCTION TECHNOLOGY OF THE ANTLER BATHS
Volume, issue
№ 5 (104) Published
Authors
Kashina G V , Kashin A S
DOI
https://doi.org/
Published
25.05.2015
Bulletin of KSAU
THE NEW KIND OF BAKERY PRODUCTWITH THE USE OF THE FRUIT PUREE BASED ON THE TOPINAMBOUR
Volume, issue
№ 5 (104) Published
Authors
Safronova T N , Evtukhova O M , Kamoza T L
DOI
https://doi.org/
Published
25.05.2015
Bulletin of KSAU
THE ANALYSIS OF THE STEP AND THE IMPULSE METHODS OF THE HEAT SUPPLY IN THE VACUUM CONCENTRATION OF THE DAIRY PRODUCTS
Volume, issue
№ 5 (104) Published
Authors
Ermolaev V A , Bashkov D A , Brukhanov M A
DOI
https://doi.org/
Published
25.05.2015
Bulletin of KSAU
THE NEW TYPE OF THE YEAST LEAVENED DOUGH WITH THE USE OFTHE FRUIT-BERRY PUREE ON THE TOPINAMBOUR BASIS
Volume, issue
№ 6 (105) Published
Authors
Safronova T N , Evtukhova O M , Kamoza T L
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
THE RESEARCH OF THE BIOLOGICALLY ACTIVE SUBSTANCE BASIC CLASS OF THE SPICATE VERONICA (VERONICA SPICATA L.) GROWING IN LOWER ANGARA REGION
Volume, issue
№ 6 (105) Published
Authors
Naimushina L V , Zykova I D
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
THE DEVELOPMENT OF THE TECHNOLOGY FOR THE PREPARATION OF JUICE FROM THE USSURI PEAR (PYRUS USSURIENSIS MAXIM) FRUITS
Volume, issue
№ 6 (105) Published
Authors
Gusakova G S , Evstafiev S N
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
THE RECEIVING OF THE SEMI-FINISHED PRODUCT FROM THE BIRD CHERRY FRUITS IN EASTERN SIBERIA
Volume, issue
№ 6 (105) Published
Authors
Glazyrin S V , Tipsina N N , Demidenko G A
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
WATER PURIFICATION BY FREEZING IN CAPACITIVE CRYSTALLIZER
Volume, issue
№ 6 (105) Published
Authors
Korotkaya E V , Korotkiy I A , Uchaykin A V
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
THE RESEARCH OF THE PROCESS OF THE WAX RECEIVING FROM THE WAX RAW MATERIALS OF DIFFERENT QUALITY
Volume, issue
№ 6 (105) Published
Authors
Byshov N V , Byshov D N , Kashirin D E , Uspenskiy I A , Pavlov V V
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
THE TECHNOLOGY OF PRODUCING PUREES FROM THE SEA BUCKTHORN FRUIT
Volume, issue
№ 6 (105) Published
Authors
Gulenkova G S , Veretnova O Yu
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
THE POSSIBILITIES TO USE THE NON-TRADITIONAL VEGETABLE RAW MATERIALS FOR THE FUNCTIONAL FOOD PRODUCTION
Volume, issue
№ 6 (105) Published
Authors
Veretnova O Yu
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
THE STUDY OF THE BLACK CURRANT BERRY CHEMICAL COMPOSITION IN THE PROCESSING
Volume, issue
№ 6 (105) Published
Authors
Bakin I A , Mustafina A S , Lunin P N
DOI
https://doi.org/
Published
25.06.2015
Bulletin of KSAU
BAROVACUUM DRYING DEPENDING ON THE INITIAL TEMPERATURE CONDITIONS
Volume, issue
№ 7 (106) Published
Authors
Ravnyushkin E A , Brukhanov M A
DOI
https://doi.org/
Published
25.07.2015
Bulletin of KSAU
CONCEPTUAL FUNDAMENTALS OF FOODSTUFF CREATION FOR ASTRONAUTS
Volume, issue
№ 7 (106) Published
Authors
Dotsenko S M , Bibik I V , Kovaleva L A
DOI
https://doi.org/
Published
25.07.2015
Bulletin of KSAU
THE DEVELOPMENT AND THE QUALITY ASSESSMENT OF THE YEAST CUPCAKE WITH THE SCOTCH PINE WOOD GREENERY PECTIN
Volume, issue
№ 7 (106) Published
Authors
Gubanenko G A
DOI
https://doi.org/
Published
25.07.2015
Bulletin of KSAU
THE PRODUCTION OF THE SPONGE SEMI-FINISHED PRODUCTS ON THE HYDRATED PROTEINBASIS
Volume, issue
№ 7 (106) Published
Authors
Kulishov A A , Ermosh L G
DOI
https://doi.org/
Published
25.07.2015
Bulletin of KSAU
INHIBITION OF THE ADRENALINE AUTO-OXIDATION REACTION BY THE BIOLOGICALLY ACTIVE SUBSTANCES OF POMELO (CITRUS MAXIMA)
Volume, issue
№ 7 (106) Published
Authors
Naimushina L V , Satornik A D , Zykova I D
DOI
https://doi.org/
Published
25.07.2015
Bulletin of KSAU
THE INTER-POPULATION ANALYSIS OF THE FRUIT CHEMICAL INDICATORS OF THE GUELDER-ROSE ORDINARY (VIBURNUM OPULUS L.) GROWING IN THE KRASNOYARSK TERRITORY
Volume, issue
№ 7 (106) Published
Authors
Evtukhova O M , Safronova T N
DOI
https://doi.org/
Published
25.07.2015
Bulletin of KSAU
RESEARCH AND DEVELOPMENT OF MEAT CHOPPED CONVENIENCE
Volume, issue
№ 8 (107) Published
Authors
Rechkina E A , Gubanenko G A , Rubchevskaya L P , Mashanov A I
DOI
https://doi.org/
Published
25.08.2015
Bulletin of KSAU
THE FORMULATION RESEARCH AND SUBSTANTIATION OF THE FUNCTIONAL PURPOSE BEVERAGE WITH THE SIBERIAN NATURAL RESOURCE USE
Volume, issue
№ 8 (107) Published
Authors
Kozhukhar E N , Narylkova K V , Nevzorov V N
DOI
https://doi.org/
Published
25.08.2015
Bulletin of KSAU
SUBSTANTIATION OF THE JAPANESE SEA CUCUMBER USE IN THE SAUSAGE TECHNOLOGY
Volume, issue
№ 8 (107) Published
Authors
Rybnikova E I , Kovalev N N
DOI
https://doi.org/
Published
25.08.2015
Bulletin of KSAU
THE POSSIBILITY OF THE BLACK FOOD ALBUMIN USE IN THE MEAT PRODUCT TECHNOLOGY
Volume, issue
№ 9 (108) Published
Authors
Voloshchenko L V
DOI
https://doi.org/
Published
25.09.2015
Bulletin of KSAU
THE CONTENT OF LEAD AND CADMIUM IN DAIRY PRODUCTS MARKETED IN THE CITY OF KRASNOYARSK
Volume, issue
№ 9 (108) Published
Authors
Demidenko G A , Shuranov V V
DOI
https://doi.org/
Published
25.09.2015
Bulletin of KSAU
OPTIMIZATION OF THE TECHNOLOGICAL PARAMETERS FOR PRODUCTION OF DRY BISCUITS WITH THE FERN PASTE
Volume, issue
№ 10 (109) Published
Authors
Melnikova E V
DOI
https://doi.org/
Published
25.10.2015
Bulletin of KSAU
SEA-BUCKTHORN MEAL AS THE FUNCTIONAL INGREDIENT FOR THE CREATION OF THE FUNCTIONAL PURPOSE PRODUCTS
Volume, issue
№ 10 (109) Published
Authors
Nikulina E O , Ivanova G V , Kolman O Ya
DOI
https://doi.org/
Published
25.10.2015
Bulletin of KSAU
THE RESEARCH OF THE VACUUMING TECHNOLOGY INFLUENCE ON THE QUALITY OF THE HALF-FINISHED PRODUCTS FROM THE VEGETABLE RAW MATERIALS
Volume, issue
№ 10 (109) Published
Authors
Dril A A
DOI
https://doi.org/
Published
25.10.2015
Bulletin of KSAU
THE DEVELOPMENT OF THE COMBINED MINCED MEAT FORMULATION WITH THE USE OF THE SPROUTED WHEAT GRAIN
Volume, issue
№ 10 (109) Published
Authors
Veretnova O Yu , Safronova T N
DOI
https://doi.org/
Published
25.10.2015
Bulletin of KSAU
FRACTIONAL FREEZE SEPARATION IN THE SKIMMED MILK PROCESSING
Volume, issue
№ 10 (109) Published
Authors
Korotkiy I A , Korotkaya E V , Maltseva O M
DOI
https://doi.org/
Published
25.10.2015
Bulletin of KSAU
EFFECT OF FREEZING ON THE PHYSICAL AND PERFORMANCE HIMICHEKIE GOOSEBERRIES
Volume, issue
№ 10 (109) Published
Authors
Tipsina N N , Grechishnikova N A
DOI
https://doi.org/
Published
25.10.2015
Bulletin of KSAU
DEVELOPMENT OF THE FUNCTIONAL PRODUCT WITH HONEY ON THE BASIS OF THE CONCENTRATE OF NATURAL CASEIN
Volume, issue
№ 11 (110) Published
Authors
Fedosova A N , Kaledina M V
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
THE CONFECTIONERY OF HIGH NUTRITION VALUE
Volume, issue
№ 11 (110) Published
Authors
Tipsina N N , Prisukhina N V
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
MICROFLORA OF CANNED VEGETABLES WHEN USING SATURATED SALT BRINE AS A PRESERVATIVE
Volume, issue
№ 11 (110) Published
Authors
Khizhnyak S V , Demidenko G A , Muchkina E Y
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
BAKERY PRODUCTS DEVELOPMENT WITH THE COMPOSITE WITH A MIXTURE OF WHEAT FLOUR AND BARLEY FLOUR GRAIN
Volume, issue
№ 11 (110) Published
Authors
Chebotareva E Y , Yanova M A , Muchkina E Y
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
THE STUDY OF MILLET AND ITS PROCESSED PRODUCTS
Volume, issue
№ 11 (110) Published
Authors
Yanova M A , Kolesnikova N A , Muchkina E Y
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
THE INFLUENCE OF HEAT TREATMENT ON SAFETY OF VEGETABLE PRODUCTION
Volume, issue
№ 11 (110) Published
Authors
Demidenko G A , Chepelev N I , Tipsina N N , Strupan E A , Shuranov V V
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
EVALUATION OF THE EFFECTIVENESS OF THE PRODUCTION OF EXTRUDED FEED BASED ON A MIXTURE OF GRAINS AND PLANT COMPONENTS
Volume, issue
№ 11 (110) Published
Authors
Matyushev V V , Chaplygina I A , Selivanov N I , Chepelev N I
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
STAGES OF PICKING AND STORAGE FOR DIFFERENT SORTS OF APPLE FRUIT IN THE BOTANICAL GARDEN NAMED AFTER V.M. KRUTOVSKY
Volume, issue
№ 11 (110) Published
Authors
Bratilova N P , Moksina N V , Gerasimova O A , Chepelev N L
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
THE USE OF POWDER BLUEBERRIES IN PASTRY
Volume, issue
№ 11 (110) Published
Authors
Tipsina N N , Shtefen D V
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
TECHNOLOGY RECEPTION OF EXTRACTS FROM WILD-GROWING VEGETATIVE RAW MATERIALS WIDELY APPLIED IN THE FOOD-PROCESSING INDUSTRY AND HERBAL MEDICINE
Volume, issue
№ 11 (110) Published
Authors
Strupan E A , Polonsky V I , Demidenko G A
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
EVALUATION OF THE QUALITY OF THE DRINK BASED ON STONE BRAMBLE (RUBUS SAXATILIS L.)
Volume, issue
№ 11 (110) Published
Authors
Velichko N A , Smolnikova Y V , Rygalova E A
DOI
https://doi.org/
Published
25.11.2015
Bulletin of KSAU
MASHED POTATOES AS AN IMPROVER OF BAKERY PRODUCTS QUALITY
Volume, issue
№ 12 (111) Published
Authors
Tipsina N N , Seleznyova G K
DOI
https://doi.org/
Published
25.12.2015
Bulletin of KSAU
SUBSTANTIATION OF THE METHOD OF PREPARATION OF FODDER WITH SOYA
Volume, issue
№ 12 (111) Published
Authors
Varaksin S V , Neretina E L , Dotsenko S M , Sobolev R V , Markin D A
DOI
https://doi.org/
Published
25.12.2015
Bulletin of KSAU
IMPROVEMENT OF TECHNOLOGY OF BERRY RAW MATERIALS EXTRACTING WITH USE OF PROCESSING BY ULTRASOUND
Volume, issue
№ 12 (111) Published
Authors
Bakin I A , Mustafina A S , Lunin P N
DOI
https://doi.org/
Published
25.12.2015
Bulletin of KSAU
THE DEVELOPMENT OF THE RECIPES OF THE DISHES FROM NON-TRADITIONAL KINDS OF CEREALS
Volume, issue
№ 2 (143) Published
Authors
Davydova Ya V , Borisova A V
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
CHEMICAL COMPOSITION OF FRUITS OF AMELANCHIER ROTUNDIFOLIAAND THE DEVELOPMENT OF ALCOHOLIC BEVERAGE BASED ON IT
Volume, issue
№ 2 (143) Published
Authors
Velichko N A , Mashanov A I
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
RAZRABOTKA RECEPTURY PASHTETA IZ KREVETOK S ISPOL'ZOVANIEM PSHENICHNOY KLETCHATKI
Volume, issue
№ 2 (143) Published
Authors
Zachesova I A , Strakhova S A , Kuzina A A
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
THE FLAVORS IN THE COMPOSITION OF COGNACS, WITHDRAWNFROM ILLEGAL CIRCULATION ON THE TERRITORY OF KRASNOYARSK REGION
Volume, issue
№ 2 (143) Published
Authors
Oberenko A V , Seleznev V M
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
TO THE QUESTION OF CLEANING WAX RAW MATERIALS FROM POLLUTION: MODELING THE PROCESS OF BEEBREAD DISSOLUTION IN WATER UNDER INTENSIVE MECHANICAL MIXING
Volume, issue
№ 2 (143) Published
Authors
Byshov D N , Kashirin D E , Pavlov V V
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
COMMODITY RESEARCH CHARACTERISTICS OF SMALL-FRUITED PEPPERS VARIETIES
Volume, issue
№ 2 (143) Published
Authors
Potapova A A
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
USING FENUGREEK AND FLAХ SEEDS AS CRUMB STRUCTURE FORMERS IN GLUTEN-FREE BAKERY PRODUCTS
Volume, issue
№ 2 (143) Published
Authors
Berezovikova I P , Varnavskaya O D , Zyryanova E L , Koroteeva E A , Ratnikova L B , Shomko V E
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
CURRENT SIGNS AND EVALUATION OF MACHINES’ AGING
Volume, issue
№ 2 (143) Published
Authors
Ushanov V A
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
THE DEVELOPMENT OF EQUIPMENT FOR SHAKING CEDAR CONES
Volume, issue
№ 2 (143) Published
Authors
Nevzorov V N , Kholopov V N
DOI
https://doi.org/
Published
25.02.2019
Bulletin of KSAU
TO THE QUESTION OF CLEANING WAX RAW MATERIALS FROM POLLUTION: PROBABILITY MODEL OF HONEYCOMBS CRUSHING
Volume, issue
№ 3 (144) Published
Authors
Byshov D N , Kashirin D E , Pavlov V V , Petukhov A A
DOI
https://doi.org/
Published
25.03.2019
Bulletin of KSAU
THE DEVELOPMENT OF THE TECHNOLOGY OF SOUP-PUREE PREPARATION USING VARIOUS METHODS OF HEAT TREATMENT
Volume, issue
№ 3 (144) Published
Authors
Lebedeva N G , Borisova A V
DOI
https://doi.org/
Published
25.03.2019
Bulletin of KSAU
FREEZE DRYING FRUITS AS SOURCES OF FOOD FIBERS WITH ANTIOXIDANT PROPERTIES
Volume, issue
№ 3 (144) Published
Authors
Dancheva A S , Makarova N V
DOI
https://doi.org/
Published
25.03.2019
Bulletin of KSAU
THERMOGRAVIMETRIC ANALYSIS OF CORN OIL
Volume, issue
№ 3 (144) Published
Authors
Teryokhina V , Derkanosova A A , Saranov I A
DOI
https://doi.org/
Published
25.03.2019
Bulletin of KSAU
SAFETY ASSESSMENT OF MEAT AND FISH PRODUCTS
Volume, issue
№ 3 (144) Published
Authors
Samoylov A V , Suraeva N M , Volodarskaya T K , Kireeva N A
DOI
https://doi.org/
Published
25.03.2019
Bulletin of KSAU
THE METHODS OF IMPROVEMENT OF JERKED AND DRIED FISH STORAGE TECHNOLOGY
Volume, issue
№ 3 (144) Published
Authors
Neverov E N , Salishcheva O V , Korotkikh P S
DOI
https://doi.org/
Published
25.03.2019
Bulletin of KSAU
THE RESEARCH OF THE INFLUENCE OF THE TYPE OF ENZYME PREPARATION ON THE CONTENT OF ANTOCIANS IN CRANBERRY JUICE
Volume, issue
№ 3 (144) Published
Authors
Zhuravleva M A , Makarova N V
DOI
https://doi.org/
Published
25.03.2019
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