Food processing Industry №4/2019
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: PROMISING ENZYME DRUGS AND BIOTECH PROCESSES IN PRODUCT TECHNOLOGIES FOOD AND FEED
Abramova, I.M., Serba, E.M. Biotechnological Processes in Food and Feed Production
Abramova I.M., Medrish M.E., Savelieva V.B., Gavrilova D.A. The effect of microelement composition on the quality of alcoholic beverages, obtained with the use of plant raw materials
Agarkova E.Yu., Kruchinin A.G. Development of the biocatalytic conversion process of whey components
Albulov A.I., Frolova M.A., Varlamov V.P., Yeremets V.I., Eliseev A.K., Kovaleva E.I. The use of the enzyme preparation Celloviridin G20H in the technology for producing low molecular weight chitosans
Antipova T.A., Felik S.V., Simonenko S.V., Sidorova E.V. Low lactose foods in children nutrition
Afanasyev D.A., Mashentseva N.G., Chernukha I.M. Biologically active peptides as a product of microbial fermentation of raw meat and finished meat products
Baburina M.I., Ivankin A.N., Gorbunova N.A. Assessment of hydrolysis of collagen-containing raw meat as a kinetic process
Belyaeva L.I., Ostapenko A.V., Labuzova V.N. The use of enzyme preparations is an actual direction in the modern technology of sugar
Volkova G.S., Kuksova E.V., Fursova N.A., Veremyev D.N. Possibilities of increase in efficiency of laying hens when using in a diet of probiotic feed additive and enzyme
Gaivoronskaya I.S., Kolpakova V.V. Creation of multicomponent protein compositions with increased biological value with the use of transglutaminase
Halavach T.M., Romanovich R.V., Kurchenko V.P., Tarun E.I. Antioxidant potential of bovine colostrum fermented with acidophilus bacillus
Golovacheva N.E., Abramova I.M., Morozova S.S., Gallyamova L.P., Shubina N.A., Martirosyan A.S. Production of whisky on the accelerated technology
Gernet M.V., Gribkova I.N., Kobelev K.V. Biotechnological aspects of obtaining fermentation beverages on vegetable raw materials with increased shelf life
Gorlov I.F., Slozhenkina M.I., Fedotov G.V., Grigoryan L.F. The study of the quality of protein-carbohydrate complexes in the technology of cooking meat products
Dobriyan E.I., Ilyina A.M., Gorlova A.I. The manufacture of functional products based on lactose fermentative hydrolysis
Dolmatova O.I., Doshina A.V., Pechenkina I.N., Vykliniec L.V. Modern technologies of fermented milk product with flavoring components
Eliseev M.N., Emelyanova L.K., Belkin Yu.D., Alekseeva O.M. Research of quality of the semi-fermented oolong teas
Zorin S.N., Petrov N.A., Borisov A.Yu. Enzymatic hydrolysates of whey protein: preparation, physico-chemical and immune chemical characterization
Ivanova V.V., Klyuchnikova D.V. Use of enzyme of microbial origin in soft cheese technology
Ivanova L.A., Mashenceva N.G., Churmasova L.A., Gaskarova E.F. Yeast lipase technology and its application
Igoryanova N.A., Polituxa O.V., Yaitskikh A.V., Stepanenko D.S. Biotechnological transformation of barley peeling by products - a way of obtaining ingredients with the properties of the stabilizers of food systems
Koryagina A.O., Toymentseva A.A., Sharipova M.R. Selection of the optimal producer strain of B. pumilus serine proteinase
Kulikov D.S., Gulakova V.A., Kolpakova V.V., Ulanova R.V. Obtaining protein concentrates and microbial biomass from triticale extract and pea flour using enzymes
Kostyleva E.V., Tsurikova N.V., Sereda A.S., Velikoretskaya I.A., Aysina A.M. The use of induced mutagenesis to increase the activity of fungal enzyme producers for the food industry
Krivchenko V.A., TurshatovM.V., Solovyev A.O., Abramova I.M. Ethanol production is a technological basis of grain complex processing with foodstuff producing
Kudryashov V.L., Alekseev V.V., Pogorzhel'skaya N.S., Borshcheva Y.A., Sokolova E.N. Biotechnological, baromembrane and ultrasonic processes - the basis for the creation of technologies for the production of food and feed additives
Kurbatova E.I. Biotechnological bases of plant and microbial raw materials processing with using of the controlled biocatalytic destruction of the cell wall polymers
Kurchenko V.P., Halavach T.M., Sushinskaya N.V., Berezueva E.V., Alieva L.R., Lodygin A.D., Evdokimov I.A., Shramko M.I. The use of chitosan to increase the shelf life of dairy products
Medrish M.E., Abramova I.M., Savel'eva V.B., Gavrilova D.A., Pavlenko S.V. Quality control of distilled spirits
Melnikova E.I., Bogdanova E.V. Application of the enzyme preparation NOLA Fit in the technology of lactose-free ice-cream
Minaev M.Yu., Makhova A.A. The possibility of using recombinant metallopeptidase M9 for meat tenderization
Morgunova E.M., Pusovskaya Yu.S., Pushkar A.A. Development of technological bases for processing a mixture of inulin and starchcontaining raw materials using various yeast races
Morozova S.A., Ponomarev V.Ya., Yunusov E.Sh., Ezhkova G.O. The use of biotechnological processing of collagen-containing raw materials for the production of protein hydrolysates
Morozova S.S., Abramova I.M., Golovacheva N.E., Gallyamova L.P., Shubina N.A., Martirosyan A.S. A promising method of processing oak wood for aging temporal distillates
Nialiubina A.V., Ourbantchik A.M., Kaminskaya V.S., Sapunova L.I., Yarkhova L.V., Pauliuk A.M. Elaboration of bread-baking technology based on gluten-free fermented pea product
Nepriyatel A.A. Method of enzymatic hydrolysis of maral velvet antlers
Nechaev A.P., Tarasova V.V., Nikolaeva Yu.V. The effect of various types of dietary fiber on bread proteins
Nosova M.V., Dremucheva G.F., Kostyuchenko M.N., Zuyeva A.G., Tsurikova N.V. Technological properties of multi-enzyme composition on the basis of domestic enzyme preparations in the technology of bread made from wheat flour with various baking properties
Papakhin A.A., Borodina Z.M. About the properties of enzymatically modified corn porous starch
Pimenova V.V. Phage-mediated Bioprocess of quail slaughter products
Pozhidaeva E.A., Paramonova M.A., Horpyakova A.M. Use of enzymes and fermental medicines in the energy efficient production technology of cheeses from chedderizatsiy cheese weight
Rimareva L.V., Overchenko M.B., Ignatova N.I., Krivova A.Yu., Serba E.M. Generation of alcoholic yeast on media prepared from cereals with different phytate content
Safina V.R., Melentiev A.I., Aktuganov G.E. The effect of substrate induction and culture conditions on synthesis of chitosanases by Bacillus thuringiensis, strain B-387
Serba E.M., Overchenko M.B., Ignatova N.I., Tadzhibova P.Yu., Rimareva L.V. On the issue about quality control of enzyme preparations for the food industry
Sereda A.S., Velikoretskaya I.A., Kostyleva E.V., Tsurikova N.V., Khabibulina N.V., Bikbov T.M. Use of biologically active product "BioAxel" for the induction of xylanase and endoglucanase biosynthesis by Trichoderma reesei strain
Simonenko E.S., Simonenko S.V., Zolotin A.Yu., Pokrovskaya V.A., Kopytko M.S. Worldwide experience in the use of ingredients of plant origin
Simonenko S.V., Simonenko E.S., Antipova T.A., Felik S.V. Methods for the identification of milk and dairy products
Sokolova O.V., Yushina Yu.K. The study of biofilm-forming ability of Listeria monocytogenes
Sokolova E.N., Kurbatova E.I., Borsheva Yu.A., Rimareva L.V., Serba E.M. Biotechnology for producing beverages with a high content of biologically valuable components based on fermentolysates of plant raw materials
Soldatova E.A., Misteneva S.Yu., Savenkova T.V. Functions and use of enzyme preparations in the production of prolonged biscuits
Slozhenkina M.I., Starodubova Yu.V. New grade of chickpeas (Volzhanin 50) - perspective raw material for texturing of sausage products
Stepanov V.I., Ivanov V.V., Sharikov A.Yu., Amelyakina M.V., Polivanovskaya D.V., Serba E.M. The system of continuous thermomechanical and biocatalytic processing of plant materials
Storublevtsev S.A., Antipova L.V., Do Le Khyu Nam, Akimbay D.A. The use of enzymes for the production of gelatin from pond fish
Tananaiko T.M., Pushkar A.A., Solovei V.I. Improving the process of ethanol biosynthesis in the production of grain distillates
Troshagina D.S., Sharipova M.R. Comparative characteristics of the properties of recombinant phytase 5.1 Pantoea sp. 3, obtained in various expression systems
Turshatov M.V., Krivchenko V.A., Solovyev A.O., Abramova I.M. To a question about microbiological purity and safety of distillery plant products
Felik S.V., Antipova T.A., Simonenko S.V., Sidorova E.V. Рroducts gerodietic nutrition. Prospective studies
Hoziev A.M., Tsugkiev B.G., Tsugkieva V.B., Petrukovich A.G. Efficiency of Yeasts Biomass Utilization During Raising of Pharaon Quails
Sharova N.Yu., Princeva A.A., Manzhieva B.S., Vybornova T.V., Musta O.N. The enzyme of hydrolytic action in the technology of reprocessing non-conforming starch-containing raw materials
Shelekhova N.V., Shelekhova T.M., Skvortsova L.I., Poltavskaya N.V. Modern condition and prospects of development of quality control of alcohol products
Shelekhova N.V., Abramova I.M., Shelekhova T.M. Ontology as the basis of digitalization the production of ethanol
Yuraskina T.V., Kurbatova E.I., Pogorzhelskaya N.S., Serba E.M. Biotechnology for obtaining enzyme-modified ingredients from plant materials