Food and Raw Materials 2013 Volume 01 Issue №01

Kemerovo: Institute of Food Science and Technology. — 119 p. — ISSN: 2308-4057.The journal «Foods and Raw materials» is published Kemerovo Technological Institute of Food Industry (University) from 2013. It is published in the English and German languages with periodicity of two volumes a year.
The main concern of the journal «Foods and Raw materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches.
The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.Food production technology
G. V. Gurinovich and I. S. Patrakova. Effect of Wheat Germ on the Functional Properties and Oxidation Stability of Ground Meat Systems.
A. M. Osintsev, E. S. Gromov, and V. I. Braginsky. A Phenomenological Model of Milk Coagulation.
T. V. Renzyaeva. On the Role of Fats in Baked Flour Goods.
I.A. Smirnova, I. V. Romanovskaya, V.K. Shtrigul. Method of Obtaining Microparticulated Casein and the Possibility of Its Application in the Production of Nonfat Fermented Milk Products.
I.S. Khamagaeva. Effect of Iron Sulfate on Biosynthesis of Extracellural Metabolites of Propionic Acid Bacteria.
L. V. Shul'gina, N. V. Dolbnina, L. Yu. Lazhentseva, and Yu. P. Shul'gin. New Technological Approaches to Canning Cephalopod Mollusks.
Biotechnology
O. O. Babich, L.S. Dyshlyuk, and I. S. Milent’eva. Expression of Recombinant L-Phenylalanine Ammonia-Lyase in Escherichia Coli.
Processes, equipment, and apparatuses of food industiry
V. N. Ivanets, and D. M. Borodulin. Development of Mathematical Models of Centrifugal Mixing Units of New Design for the Production of Dry Combined Food Units of New Design for the Production of Dry Combined Food Products.
A. E. Rjabova, V. V. Kirsanov, M. N. Strizhko, A. S. Bredikhin, V. K. Semipyatnyi, V. V. Chervetsov, and A. G. Galstyan. Lactose Crystallization: Current Issues and Promising Engineering Solutions.
B. A. Lobasenko and A. G. Semenov. Intensification of Ultrafiltration Concentrating by the Separation of the Concentration Boundary Layer.
Food hygiene
T. K. Kalenik, M. V. Kravchenko, V. V. Grishchenko, Yu. E. Bubnov, and V. A. Lyakh. Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load.
E. I. Reshetnik and E. A. Utochkina. Healthy Food Products with Probiotic and Prebiotic Properties.
Standardization, certification, quality, and safety
T. A. Krasnova and I. V. Timoshchuk. The Impact of Priority Water Contaminants on the Stability of the Main Components of Nectars.
Chemistry and ecology
S. N. Khabarov, A. L. Vereshchagin, Yu. G. Gur'yanov, N. V. Goremykina, and N. V. Bychin. Identification of the Origin of Sea Buckthorn Oil of the Altai Krai by Differential Scanning Calorimetry.
Economy of the agroindustrial complex
V.P. Zotov, E.A. Zhidkova, and N.S. Alekseeva. A Methodology for Implementing a Current Cost Management System at Processing Companies of the Distilling Industry: The Case of the Mariinsk Distilling Plant.