Food and Raw Materials, Volume 5, issue 1, 2017

Section: REVIEW
1 Aret V.A. USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY 392
Section: FOOD PRODUCTION TECHNOLOGY
2 Gombozhapova N.I.,
Bazhenova B.A.,
Leskova S.Y.,
Badmaeva T.M.,
Danilov A.M.
INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT 308
3 Khankhalaeva I.A.,
Khamagaeva I.S.,
Nikiforova A.P.
EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES 271
4 Khramtsov A.G.,
Blinov A.V.,
Blinova A.A.,
Serov A.V.
INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES 288
5 Ponomarev A.N.,
Melnikova E.I.,
Bogdanova E.V.,
Kharitonov D.V.
IMPACT OF BETALACTOGLOBULIN HYDROLYSATE ON STRUCTURAL AND MECHANICAL PROPERTIES OF ALLERGENIC POTENCY-RESTRICTED YOGURT 268
6 Sukhikh S.A.,
Krumlikov V.Y.,
Evsukova A.O.,
Asyakina L.K.
FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER 290
7 Valiulina D.F.,
Makarova N.V.,
Kustova I.A.
GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY 270
8 Zhuravlev A.A.,
Lukina S.I.,
Ponomareva E.I.,
Roslyakova K.E.
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE 301
9 Zhuravlev R.A.,
Tamova M.Y.,
Bugayets N.A.,
Poznyakovskiy V.M.,
Penov N.D.
INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION 291
Section: BIOTECHNOLOGY
10 Piskaeva A.I.,
Babich O.O.,
Dolganyuk V.F.,
Garmashov S.Y.
ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT 281
11 Suvorov О.A.,
Volozhaninova S.Y.,
Balandin G.V.,
Frolova Y.V.,
Kozlovskaya A.E.,
Fokina E.N.,
Labutina N.V.
ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS 283
12 Zimina M.I.,
Gazieva A.F.,
Pozo-Dengra J.,
Noskova S.Y.,
Prosekov A.Y.
DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS 278
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
13 Batrachenko A.V.,
Filimonova N.V.
THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY 240
14 Evdokimov I.A.,
Titov S.A.,
Polyansky K.K.,
Saiko D.S.
ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT 266
15 Popov A.M.,
Plotnikov K.B.,
Donya D.V.
DETERMINATION OF DEPENDENCE BETWEEN THERMOPHYSICAL PROPERTIES AND STRUCTURAL-AND-PHASE CHARACTERISTICS OF MOIST MATERIALS 243
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
16 Egorova E.Y.,
Morozhenko Y.V.,
Reznichenko I.Y.
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS 267
17 Golubtsova Y.V. PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI 254
Section: CHEMISTRY AND ECOLOGY
18 Averyanova E.V.,
Shkolnikova M.N.,
Frolov A.V.
DEPENDENCE OF PURIFIED RUTIN QUALITY ON ACTIVATED CARBON BRAND 256
Section: ECONOMICS
19 Glushakova O.V.,
Fadeykina N.V.,
Baranova I.V.,
Tsygankov K.Y.,
Mikhailov V.V.
FISCAL TECHNOLOGIES OF BUDGET LIQUIDITY MANAGEMENT AND THEIR ROLE TO ENSURE THE SUSTAINABLE GROWTH OF THE AGRARIAN SECTOR IN THE CONTEXT OF GLOBAL UNCERTAINTY 228
20 Ivanova O.P.,
Antonov G.D.,
Shabashev V.A.,
Zobova L.L.,
Nesterov A.Y.
FORMATION OF AGRO-INDUSTRIAL CLUSTER ON THE PRIORITY SOCIAL AND ECONOMIC DEVELOPMENT AREA OF THE MONO-INDUSTRY TOWN 318
21 Morozova E.A.,
Kranzeeva E.A.,
Kochneva O.P.
CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION 234