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Bulletin of the South Ural State University Series Food and Biotechnology
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FSAEIHE South Ural State University (National Research University)
Homepage URLs
https://vestnik.susu.ru/food |
Example Publications
THE USE OF SPROUTED WHEAT GRAINS IN PRODUCTION OF BREAD AND BAKERY PRODUCTS
ИСПОЛЬЗОВАНИЕ ПРОРОЩЕННОГО ЗЕРНА ПШЕНИЦЫ В ПРОИЗВОДСТВЕ ХЛЕБА И ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ
Natalia V. Naumenko, South Ural State University, Anastasia V. Paymulina, Evgeniya V. Slobozhanina, Kristina A. Poroshina, South Ural State University, South Ural State University, South Ural State University
2018
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Bulletin of the South Ural State University Series Food and Biotechnology
doi:10.14529/food180407
GROUNDS AND DEVELOPMENT OF THE TECHNOLOGICAL CONCEPT OF FERMENTED SAUSAGES PRODUCTION WITH THE USE OF STARTER CULTURES
ОБОСНОВАНИЕ И РАЗРАБОТКА ТЕХНОЛОГИЧЕСКОГО РЕШЕНИЯ ПРОИЗВОДСТВА ФЕРМЕНТИРОВАННЫХ КОЛБАС С ПРИМЕНЕНИЕМ СТАРТОВЫХ КУЛЬТУР
Ivan N. Mikolaychik, Kurgan State Agricultural Academy by T.S. Maltsev, Larisa A. Morozova, Ekaterina A. Stupina, Kurgan State Agricultural Academy by T.S. Maltsev, Kurgan State Agricultural Academy by T.S. Maltsev
2019
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Bulletin of the South Ural State University Series Food and Biotechnology
doi:10.14529/food190106
INFLUENCE OF RAW COMPONENTS ON RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF BAKERY PRODUCTS
ВЛИЯНИЕ СЫРЬЕВЫХ КОМПОНЕНТОВ НА РЕОЛОГИЧЕСКИЕ ХАРАКТЕРИСТИКИ ТЕСТА И КАЧЕСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ
Natalia V. Naumenko, South Ural State University, Ekaterina A. Ashmarina, Ural Federal University named after the First President of Russia B.N. Yeltsin
2018
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Bulletin of the South Ural State University Series Food and Biotechnology
doi:10.14529/food180107
TECHNOLOGY OF PROCESSING VEGETABLE RAW MATERIAL IN A THERAPEUTIC BIOLOGICAL ACTIVE NATURAL COMPLEX OF MEDICINAL AND PREVENTIVE DETERMENATION
ТЕХНОЛОГИЯ ПЕРЕРАБОТКИ РАСТИТЕЛЬНОГО СЫРЬЯ В БИОЛОГИЧЕСКИ АКТИВНЫЙ ПРИРОДНЫЙ КОМПЛЕКС ЛЕЧЕБНО-ПРОФИЛАКТИЧЕСКОГО НАЗНАЧЕНИЯ
Olga G. Pozdnyakova, Kuzbass State Agricultural Academy, Galina A. Belavina, Aleksandr A. Avstrievskih, Valeriy M. Poznyakovsky, Kuzbass State Agricultural Academy, Scientific Production Association «Art Life», Kuzbass State Agricultural Academy
2019
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Bulletin of the South Ural State University Series Food and Biotechnology
doi:10.14529/food190308
PERSPECTIVES OF USING LEUCONOSTOC LACTIS CULTURE FOR THE CONTROLLED FERMENTATION PROCESS IN WHITE CABBAGE AT THE PRE-FERMENTATION STAGE
ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ КУЛЬТУРЫ LEUCONOSTOC LACTIS ДЛЯ УПРАВЛЯЕМОГО ПРОЦЕССА ФЕРМЕНТАЦИИ БЕЛОКОЧАННОЙ КАПУСТЫ НА ПРЕДВАРИТЕЛЬНОМ ЭТАПЕ ФЕРМЕНТАЦИИ
Zhanna A. Semenova, VNIITeK – Branch of Gorbatov Research Center for Food Systems, Anastasiya Yu. Kolokolova, Vladimir V. Kondratenko, Natal'ya E. Posokina, Ol'ga Yu. Lyalina, VNIITeK – Branch of Gorbatov Research Center for Food Systems, VNIITeK – Branch of Gorbatov Research Center for Food Systems, VNIITeK – Branch of Gorbatov Research Center for Food Systems, VNIITeK – Branch of Gorbatov Research Center for Food Systems
2018
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Bulletin of the South Ural State University Series Food and Biotechnology
doi:10.14529/food180412