Our website uses cookies. By continuing to use this site, you agree to our use of cookies in accordance with this notice and the Terms of Use.
Submit manuscript
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
© vestnik.kgau.ru
Agreement Personal data protection and processing policy Powered by Editorum, 2026
Login or Create
* Forgot your password?