Food and Raw Materials 2016 Volume 04 Issue №01

Kemerovo: Institute of Food Science and Technology. — 200 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
M. S. Bochkarev, E. Yu. Egorova, I. Yu. Reznichenko, and V. M. Poznyakovskiy. Reasons for the ways of using oilcakes in food industry.
O.N. Buaynov and I. V. Buaynova. The physical and chemical changes of water and the hydration of the protein complex in cheese during freezing.
H.Е. Dubova, V. А. Sukmanov, A. I. Marynin, V. B. Zakharevych, and V. I. Voskobojnyk. Studies of some aspects in the process of aroma restoration.
I.S. Khamagaeva, A. H. Tsybikova, N. A. Zambalova, and Suk-Ho Choi. Producing of bacterial concentrates with high cholesterol lowering activity.
T. A. Krasnova, N. V. Gora, and N. S. Golubeva. Beer quality assurance by controlling wortpolyphenolic content with adsorption method.
A. B. Lisitsyn, O. V. Kriger, and P. V. Mitrokhin. Study of chemisrty and hydrolysates drying parameters of feather-downy raw material.
V. A. Mar'in, and A. L. Vereshchagin. Physical principles of processing off-grade buckwheat.
I.V. Timoshchuk. Technology of afterpurification of drinking water from organic contaminants in production of foodstuff.
Biotechnology
L.K. Asyakina, V. F. Dolganyuk, D. D. Belova, M. М. Peral, and L. S. Dyshlyuk. The study of rheological behavior and safety metrics of natural biopolymers.
A. G. Khramtsov. An epistemological background on paradigm formation of lipidomics of dairy industry.
M.V. Novoselova and A. Yu. Prosekov. Technological options for the production of lactoferrin.
Processes, equipment, and apparatus for food production
A. G. Galstyan, A. N. Petrov, and V. K. Semipyatniy. Theoretical backgrounds for enhancement of dry milk dissolution process: mathematical modeling of the system “Solid particles - liquid”.
I. A. Korotkiy, E. V. Korotkaya, and V. V. Kireev. Energy efficiency analysis of the sea buckthorn (Hippophae rhamnoides) fruits quick freezing.
A. M. Osintsev, A. P. Syrtseva, R. P. Kolmykov, V. I. Braginsky, O. Yu. Lapshakova, and M. A. Osintseva. Study of calcium role in colloidal stability of reconstituted skim milk under rennet coagulation conditions.
A. N. Petrov and G. A. Maslennikova. Physical and chemical aspects of vacuum drying of berry raw materials.
Standardization, certification, quality and safety
O. A. Kuznetsova. Development of integrated model of risk analysis in meat industry.
L.A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, and L. N. Kharlamova. Determination of the carbon isotope 13C/12C in ethanol offruit wines in order to define identification characteristics.
Chemistry and ecology
M.P. Kirsanov and V. V. Shishkin. Evaluating and improving the efficiency of the use of activated carbons for the extraction of organochlorine compounds in water treatment technology.
Economics
E. A. Fedulova, A. V. Medvedev, P. D. Kosinskiy, S. A. Kononova, and P. N. Pobedash. Modeling of the agribusiness enterprise activity on the basis of the balanced scorecard.
A. M. Lavrov and L. A. Polikarpova. Methodological assessment of territorial competitive positions: consumer goods and services industries and markets infrastructure in Kemerovo region case study.
Е. А. Morozova, O. V. Glushakova, and N. V. Fadeikina. Food consumption as an indicator of the quality of life of the population in regions.
T. V. Ryabko, E. A. Zhidkova, and V. P. Zotov. Budgeting system in administrative account of the modern organization.
L. L. Zobova and V. A. Shabashev. The problem of providing food resources in urban agglomerations (the case study of the Kuzbass agglomeration).
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