“Innovative University of Eurasia” Suggest an article Book a call to the editore
Number of the journal, №: 2018. № 1
In this article, the physical and biological characteristics of raw animal and plant material for protein-inoil
emulsion and the technology of the meat molecular product «Pressed horse meat in the form» were
The article is devoted to the current problem of quality control and safety of dairy products. The article
provides a generalized description of the system models, discusses the main problems and advantages in
implementing the quality control system in small and medium-sized dairy enterprises.
The article is devoted to risk analysis, methods of ensuring dairy products safety. Furthermore, the
author dwells on such tool of quality control as a decision tree. The article presents the plan of HACCP for
a diary enterprise on an example of the production a sour cream with 15-20 % of fat content.
The technogenic impact on the ecological environment led to a decrease in the amount of natural food
consumed and a change in its qualitative composition. The article discusses the innovative direction –
enrichment of food with micronutrients. New types of bread with functional properties for mass nutrition are
Number of the journal, №: 2018. №
This article discusses the innovative direction of production technology of the national cooked and
smoked meat product.
Number of the journal, №: 2017. № 3
Gellants are food additives used to increase the dencity and create a certain structure of the food product. In the dairy industry, there is an active work at developing new technologies for fermented milk products, which allows improving organoleptic quality indicators with the use of gellants. In this article, an analysis of the assortment of gellants used in the dairy industry was analyzed.