INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESS
Using of biotechnological methods during the salting process of raw meat material
Volume 4, Issue №3, 2018
The article is devoted to the application of biotechnological methods in the process of salting for raw meat materials, their influence on the microbiological stability of the product, the formation ...
BASIC CONCEPTS IN THE THEORETICAL AND PRACTICAL FIELD OF STRATEGIC COST MANAGEMENT
Volume 4, Issue №2, 2018
Strategic cost management as a type of activity is in the process of its establishment and manifests itself, first of all, in an abundance of models as local processes, such ...
PROPERTIES OF NANOSTRUCTURED UNABI
Volume 4, Issue №2, 2018
The paper presents some data on the study of nanostructured unabi in different shells, such as carrageenan, xanthan, konjac and gellan gum, agar-agar, sodium carboxymethyl cellulose and sodium alginate at ...
ENTREPRENEURIAL ACTIVITY OF KAZAKHSTAN IN THE WORLD RANKINGS
Volume 4, Issue №1, 2018
The level of entrepreneurial activity is the main indicator of the economic and social development of the state. Today, Kazakhstan, according to the world rating, belongs to the ...
MODERN INFORMATION TECHNOLOGIES FROM THE POSITION OF OPERATION OF THE OBJECT OF CAPITAL CONSTRUCTION: FROM INFORMATION MODEL TO FM
Volume 4, Issue №1, 2018
The article examines the topical issues of information modeling technology development in the field of building maintenance management. Any investment and construction project is successful, provided ...
NANOSTRUCTURED GREEN TEA EXTRACTS AND THEIR PROPERTIES
Volume 4, Issue №1, 2018
Green tea is a source of valuable compounds for the human body: phenols, flavonoids (catechins), amino acids, vitamins (B, C, E), xanthine bases (caffeine, theophylline), pigments (chlorophyll, carotenoids), ...
A TECHNOLOGY OF SPECIALIZED MEAT CANNED FOODS
Volume 3, Issue №2, 2017
The article presents the results of the stage of complex studies of the work, which consisted in the development of an improved technology for specialized meat minced meat for servicemen. ...
STUDY QUALITY AND QUANTITY OF PHENOLIC COMPOUNDS BILBERRY (VACCINIUM MYRTILLUS L.) AS RAW MATERIALS FOR FOOD AND PHARMACEUTICAL INDUSTRY
Volume 2, Issue №4, 2016
Bilberry is traditionally used as a raw material in the food and pharmaceutical industries. Regular consumption of these berries reduces the number of chronic diseases due to the high content ...
PRACTICAL METHODS OF FORMATION AND DEVELOPMENT OF ORGANIZATIONAL CULTURE
Volume 2, Issue №4, 2016
The issues of formation and development of organizational culture are of particular relevance and importance. With this field, many researchers dealing with problems of management, associate the possibility of survival ...
APPLICATION OF FUNCTIONAL INGREDIENTS IN THE MEAT CANNING INDUSTRY
Volume 2, Issue №4, 2016
The article presents the results of the analtical analysis of literature regarding the usage of functional ingredients in the canning meat industry. The state of the current market of healthy ...
MOLECULAR ARCHITECTURE NANOSTRUCTURED
Volume 2, Issue №4, 2016
The paper presents the properties of nanostructured dry extract tоpinambur, self-organization and defined particle sizes using NTA method. The study showed that the size of the nanocapsules dry extract of ...
FORMATION OF MARKET OFFERS IN THE FIELD OF CONSTRUCTION AND RECONSTRUCTION OF HOUSING IN RUSSIA
Volume 2, Issue №3, 2016
The article examines some topical issues of development of reconstructive and construction activities on the formation of market supply in the housing market of the Russian Federation. The author mentions ...
FUNCTIONAL FOOD PRODUCTS IN EUROPE
Volume 2, Issue №3, 2016
The article presents the results of literature review regarding the functional food products in Europe. The beginning of the twenty-first century is marked with growing and ageing population, thus functional ...
FEATURES OF LOW-CALORIE JELLY TECHNOLOGY DEVELOPMENT BASED ON POLYSACCHARIDES
Volume 2, Issue №3, 2016
The article is devoted to an important problem – the lack of consumption of dietary fiber. It was found that the systems «agar – high esterified pectin» (1:1) and «low ...
COMPLEX ASSESSMENT OF HOUSING CONSTRUCTIONS OBJECTS BY GOVERNMENT INSTITUTIONS
Volume 2, Issue №3, 2016
A complex assessment of housing construction was made using the example of the Center for Expert and Technical Support State-financed Institution. The purpose of the assessment was to determine advantages ...
ABOUT THE BALANCE OF SERVICE’S QUALITY AND JOB SATISFACTION AT SERVICE ENTERPRISES
Volume 2, Issue №2, 2016
The article discusses the problem of service’s quality as the most important factor in the competitiveness of service enterprises. The authors present their opinion on solving this problem. The article ...
CULTURAL FEATURES OF COMMUNICATION IN THE INTERCULTURAL DIALOGUE
Volume 2, Issue №2, 2016
The article deals with the problem of improving cross-cultural communication in the modern information society. Theoretical approaches to the study of the cultural features of communication in the process of ...
ECOLOGICAL AND ECONOMIC METHODS OF WATER USE MANAGEMENT IN THE WATER-SCARCE REGION
Volume 2, Issue №2, 2016
The article provides the analysis of eco-economic methods of management of water use in the water scarce region. It is noted that considerable unevenness of distribution of water resources is ...
THE INNOVATIVE TECHNOLOGY OF COOKING UKRAINIAN MAYONNAISE (WITH GARLIC, HORSERADISH OR ONIONS)
Volume 1, Issue №2, 2014
The paper considers a new production technology of cold sauces a Ukrainian mayonnaise (with garlic, horseradish or onions), using vegetable oil containing a biologically active additive (BAA) of horseradish, ...
A NEW TECHNOLOGY OF DRYING FOOD RAW MATERIAL IN THE HEAT-MASS TRANSFER MODULE UNDER THE ACTION OF HIGH PRESSURE
Volume 1, Issue №2, 2014
The article covers a new technology of drying food raw material in a heat-mass transfer module under the influence of high pressure. The authors present a comparison of specific energy ...
