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| Issue |
Title |
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| No 1 (2025) |
Comparative study of the granulometric composition of seed materials used during the lactose crystallization |
Abstract
PDF (Eng)
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I. A. Evdokimov, I. K. Kulikova, A. S. Gridin, D. S. Khazov, L. A. Gordienko |
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| No 1 (2025) |
Study of the properties of plant powders for the creation of phytocompositions of specialised and functional purpose |
Abstract
PDF (Rus)
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A. S. Kucher, S. S. Anufrik, O. V. Pavlova, V. G. Korniychuk, S. V. Vladimirov |
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| No 1 (2025) |
Classification analysis of modern bioreactor systems (review). Part 1. Classification of bioreactors by design parameters |
Abstract
PDF (Rus)
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A. A. Dosaev, R. R. Safarov, N. V. Menshutina |
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| No 1 (2025) |
Computer simulation of chitosan solvation in water and solutions with reduced active acidity |
Abstract
PDF (Eng)
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V. V. Sadovoy, T. V. Shchedrina, A. S. Khamitsaeva, I. A. Trubina |
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| No 1 (2025) |
The technology of encapsulation of Lactiplantibacillus Plantarum in a calcium alginate shell to produce microcapsules of various sizes |
Abstract
PDF (Rus)
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R. E. Grigorian, V. P. Kurchenko, N. A. Golovnyova, V. V. Denisenko, I. A. Naidenko, D. A. Salmanova, L. V. Garibian, I. V. Rzhepakovsky, L. R. Alieva, A. D. Lodygin, I. A. Evdokimov, M. I. Shramko |
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| No 1 (2025) |
The influence of microparticulated whey proteins with polyphenols and micellar casein concentrate on quality indicators and biological value of semi-hard cheese |
Abstract
PDF (Eng)
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A. O. Vasenina, G. S. Anisimov, A. D. Lodygin |
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| No 1 (2025) |
Assessment of the influence of phytocomposition on the sensory characteristics of bakery products |
Abstract
PDF (Rus)
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O. V. Pavlova, A. S. Kucher, V. N. Orobinskaya |
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| No 4 (2024) |
Results of studying the pharmacological activity of the main sesquiterpene lactones of Laurus Nobilis Leaves |
Abstract
PDF (Eng)
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N. M. Aliyeva, V. V. Kozlova, V. N. Orobinskaya, S. A. Yemelyanov |
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| No 4 (2024) |
Evaluation of technological indicators of red grape varieties grown in Altai |
Abstract
PDF (Rus)
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A. A. Neklyudov, E. D. Rozhnov |
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| No 4 (2024) |
Kinetic patterns of dehydration of extracted raffinate of persimmon pulp |
Abstract
PDF (Rus)
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A. E. Makarov, A. H.-Kh. Nugmanov, I. Yu. Aleksanyan, P. D. Osmolovskiy, S. M. Arabov |
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| No 4 (2024) |
Oscillating infrared drying of apple peels |
Abstract
PDF (Eng)
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S. P. Rudobashta, D. O. Podyablonskaya, V. T. Kazub, L. A. Lago |
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| No 4 (2024) |
Qualitative and physical-chemical indicators of chitosan samples and their comparative characteristics with imported analogues |
Abstract
PDF (Rus)
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O. V. Pavlova, S. S. Anufrik, E. I. Eisymont, M. M. Trusova |
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| No 4 (2024) |
The effect of high-pressure treatment on the shelf life of ready-to-eat salads |
Abstract
PDF (Eng)
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Yu. N. Bagmut, E. V. Pastushkova, O. V. Chugunova, K. B. Kostin |
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| No 3 (2024) |
Analysis of the kinetics of water loss in pectin-based polymer films to evaluate their sorption properties |
Abstract
PDF (Rus)
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V. V. Strelchenko, A. H-Kh. Nugmanov, I. Yu. Aleksanyan, A. V. Khadaev, I. R. Mukhanbetova |
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| No 3 (2024) |
Development of fortified pasta products with reduced calorie content using Viburunum opulus L. meal |
Abstract
PDF (Rus)
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O. Ya. Kolman, G. V. Ivanova, E. O. Nikulina |
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| No 3 (2024) |
The spectrophotometric method for evaluating the color of extracts from Sorbus Aucuparia |
Abstract
PDF (Eng)
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K. N. Nitsievskaya, S. V. Stankevich, E. V. Boroday |
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| No 3 (2024) |
Prospects for yeast using in secondary dairy raw materials processing |
Abstract
PDF (Eng)
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T. V. Nersesyan, I. K. Kulikova, A. D. Lodygin |
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| No 3 (2024) |
Technological process improvement production of apple cider with improved quality indicators |
Abstract
PDF (Rus)
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G. A. Khamatgaleeva |
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| No 2 (2024) |
The use of biologically active additives of plant origin in sausage production |
Abstract
PDF (Eng)
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A. L. Alekseev, O. E. Krotova, O. N. Konieva, S. N. Dudchenko, A. R. Kaplunenko, A. R. Strelchenko |
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| No 2 (2024) |
Investigation of the foaming process and rheological properties of whipped desserts from vegetable raw materials |
Abstract
PDF (Rus)
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D. S. Mukhambetkalieva, A. R. Abushaeva, M. K. Sadygova, N. A. Semilet |
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| No 2 (2024) |
Prediction of quality indicators of bakery products using functional additives |
Abstract
PDF (Rus)
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V. V. Plotnikova, Ya. V. Maloletkova, S. V. Susarev |
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| No 2 (2024) |
Production of invert sugar from cellulose for subsequent fermentation with feeder yeast |
Abstract
PDF (Eng)
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I. S. Polyanskaya, L. M. Voropay, O. B. Kuznetsova, E. A. Abakumova |
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| No 2 (2024) |
The Quantum chemical substantiation of the enrichment of dairy products with selenium-containing nanoscale systems |
Abstract
PDF (Rus)
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Z. A. Rekhman, M. A. Pirogov, A. V. Serov, I. M. Shevchenko, A. V. Blinov |
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| No 2 (2024) |
Determination of optimal conditions of action of beta-galactosidases of producers with different properties |
Abstract
PDF (Rus)
|
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M. A. Shpak, S. A. Ryabtseva, A. D. Lodygin, P. I. Kornienko, P. S. Kolyadina |
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| No 1 (2024) |
Characteristics of physical and chemical properties, antioxidant, antimutagenic and reparative activity of nanocomplexes of curcuminoids with cyclodextrins |
Abstract
PDF (Rus)
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M. A. Kapustin, A. S. Chubarova, I. V. Rzhepakovsky, S. I. Piskov, I. A. Evdokimov, A. D. Lodygin, V. G. Cigankov, N. V. Dudchik, A. V. Adamovich, V. P. Kurchenko |
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| No 1 (2024) |
The influence of the type of consumer packaging on the quality of cottage cheese during the shelf life |
Abstract
PDF (Eng)
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M. N. Shkolnikova, E. D. Rozhnov, M. S. Esipova |
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| No 1 (2024) |
Improving the recipe for wheat bread by introducing various dosages of herbal sage powder |
Abstract
PDF (Eng)
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I. M. Rusina |
| |
| No 1 (2024) |
The modeling of a phytocomposition for functional purpose in post-COVID syndrome |
Abstract
PDF (Rus)
|
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O. V. Pavlova, A. S. Kucher |
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| No 1 (2024) |
Formation of consumer properties of enriched sugar waffle cookies by adding crushed nut kernels |
Abstract
PDF (Rus)
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G. A. Khamatgaleeva |
| |
| No 1 (2024) |
The Neural network development of food formulations and evaluation of the quality characteristics of finished products |
Abstract
PDF (Eng)
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V. V. Sadovoy, T. V. Shchedrina, А. S. Khamitsaeva, I. А. Trubina |
| |
| No 4 (2023) |
Use of synbiotics in the production of fermented milk products |
Abstract
PDF (Rus)
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O. S. Chechenikhina, N. V. Leiberova, D. V. Dyldin, E. S. Smirnova, E. V. Razhina |
| |
| No 4 (2023) |
The comparative analysis of traditional and modernized nutrient media for the cultivation of lactobacilli |
Abstract
PDF (Eng)
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E. I. Harina, U. A. Malakhova, O. S. Butrimova, D. N. Chernov |
| |
| No 4 (2023) |
The nutrition structure of the population of Russia: problems and prospects on the example of the Rostov Region |
Abstract
PDF (Rus)
|
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A. L. Alekseyev, O. E. Krotova, A. R. Kaplunenko, M. A. Omelchuk, A. A. Beskrovnaya |
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| No 4 (2023) |
The formation of consumer properties of enriched sugar waffle cookies by adding sesame, sunflower and pumpkin seeds |
Abstract
PDF (Rus)
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G. A. Khamatgaleeva |
| |
| No 4 (2023) |
The use of microalgae: spirulina, nori profira, nori kelp in the production of functional foods (analytical review) |
Abstract
PDF (Eng)
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V. N. Orobinskaya, I. N. Pushmina, T. N. Lavrova, O. N. Pisarenko, S. A. Emelyanov, D. A. Konovalov |
| |
| No 4 (2023) |
Computer quantum-chemical simulation of the interaction of calcium carbonate with biopolymers |
Abstract
PDF (Rus)
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M. A. Pirogov, A. V. Blinov, I. M. Shevchenko, M. A. Yasnaya, A. A. Gvozdenko, A. B. Golik, Z. A. Rehman |
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| No 4 (2023) |
Study of the influence of yogurt starters on the process of goat’s and cow’s milk fermentation in different ratios |
Abstract
PDF (Rus)
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J. S. Shmidt, A. D. Lodygin, S. A. Emelyanov |
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| No 4 (2023) |
Computer quantum chemical simulation of the interaction of magnesium phosphate with essential amino acids |
Abstract
PDF (Eng)
|
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A. A. Blinova, M. A. Pirogov, I. M. Shevchenko, P. S. Leontev, D. D. Filippov, E. S. Kuznetsov |
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| No 4 (2023) |
The processing of fish oil production waste into a lubricating additive |
Abstract
PDF (Eng)
|
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B. F. Petrov |
| |
| No 3 (2023) |
The goat milk composition and properties as a raw material for functional foods manufacturing |
Abstract
PDF (Rus)
|
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A. D. Lodygin, I. K. Kulikova, I. Yu. Mikhailov |
| |
| No 3 (2023) |
The impact of modern techniques treatments for antioxidant activity and antimicrobial ability of honey (review) |
Abstract
PDF (Rus)
|
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L. Ch. Burak, V. V. Yablonskaya, A. N. Sapach |
| |
| No 3 (2023) |
Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread |
Abstract
PDF (Rus)
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O. Ya. Kolman, G. A. Gubanenko, T. N. Safronova, V. V. Kazina, E. V. Petrenko |
| |
| No 3 (2023) |
Enriching recipes of traditional national tortillas with functional ingredients |
Abstract
PDF (Rus)
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K. S. Goleva, V. S. Trofimova, D. M. Ushakova, A. V. Borisova |
| |
| No 3 (2023) |
Modeling of the formation of triple complexes of the essential trace element iron with riboflavin and essential amino acids |
Abstract
PDF (Rus)
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A. V. Blinov, A. A. Gvozdenko, A. B. Golik, M. A. Kolodkin, M. A. Pirogov |
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| No 3 (2023) |
Analysis of the mechanism of glucose uptake by human body cells in the presence of a biologically active lecithin supplement |
Abstract
PDF (Rus)
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V. V. Sadovoy, T. V. Shchedrina, A. S. Khamitsaeva |
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| No 3 (2023) |
Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials |
Abstract
PDF (Rus)
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M. V. Cherkunova, A. R. Abushaeva, M. K. Sadygova, N. A. Semilet |
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| No 3 (2023) |
The use of cosmetic freeze-dried kelp as a food fortifier (analytical review) |
Abstract
PDF (Rus)
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A. V. Burminsky, V. N. Orobinskaya, I. N. Pushmina, T. N. Lavrova, S. A. Emelyanov |
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| No 2 (2023) |
Development of curd semi-finished product with functional properties |
Abstract
PDF (Rus)
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L. Yu. Lavrova, E. L. Bortsova, S. A. Ermakov |
| |
| No 2 (2023) |
The research of lactic acid bacteria cultivation in cheese whey and UF permeate for β-galactosidases production |
Abstract
PDF (Rus)
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M. S. Shpak, S. A. Ryabtseva, A. D. Lodygin, A. A. Semchenko |
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| No 2 (2023) |
Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegration |
Abstract
PDF (Rus)
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D. A. Salmanova |
| |
| No 2 (2023) |
Intensification of the wastewater treatment process for its secondary use in food enterprises |
Abstract
PDF (Eng)
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M. A. Novikova, M. V. Goncharov, D. V. Syzrancev, G. V. Alekseev |
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| No 2 (2023) |
Investigation of the stability of dairy systems, rehydrated using cavitation disintegration |
Abstract
PDF (Rus)
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D. A. Salmanova, A. A. Bratsikhin, I. A. Evdokimov, A. A. Blinova |
| |
| No 2 (2023) |
Indicators of bread sticks based on wheat, rye flour and powders of large-fruited and smallfruited varieties of tomatoes |
Abstract
PDF (Eng)
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I. M. Rusina, I. M. Kolesnik, A. I. Guzevich |
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| No 1 (2023) |
PROPERTIES OF MICELLAR CASEIN AND APPLICATION IN FOOD INDUSTRY |
Abstract
PDF (Eng)
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N. A. Dzhangiryan, V. I. Shipulin. |
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| No 1 (2023) |
COMPARATIVE CHARACTERISTICS OF THE NUTRITIONAL VALUE OF BIG CARP, CATFISH, CARP AND PIECE CAVIAR |
Abstract
PDF (Eng)
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Z. M. Arabova, O. I. Konnova, I. Yu. Aleksanyan, A. H.-H. Nugmanov, M. S. Arabov, N. P. Memedeikina, E. V. Sokolova |
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| No 1 (2023) |
BIOTECHNOLOGICAL BASES OF A FUNCTIONAL DRINK BASED ON WHEY |
Abstract
PDF (Eng)
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I. S. Rodionov, I. A. Evdokimov, E. A. Abakumova |
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| No 1 (2023) |
PROSPECTS FOR THE USE OF PUMPKIN PLANTS AS A NATURAL BIOCORRECTOR IN THE TECHNOLOGY OF FUNCTIONAL MEAT PRODUCTS |
Abstract
PDF (Eng)
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A. L. Alekseyev, O. E. Krotova, O. S. Sangadzhieva, V. D. Ichenkova, V. A. Kazaryan, D. O. Efremova |
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| No 1 (2023) |
CALCULATION OF THE COST OF THE DEVELOPED FUNCTIONAL DRINK BASED ON MATCHA TEA |
Abstract
PDF (Eng)
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V. S. Paukova |
| |
| No 3 (2022) |
Curcuminoids: production, properties and application. Report 2. Antioxidant and antimutagenic activity of curcuminoids |
Abstract
PDF (Eng)
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M. A. Kapustin, A. S. Chubarova, I. A. Evdokimov, A. D. Lodygin, S. V. Lodygina, N. V. Dudchik, V. G. Cigankov, A. M. Bondaruk, V. P. Kurchenko |
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| No 3 (2022) |
Development of new types of functional meat and vegetable semi-finished products with prebiotic effect |
Abstract
PDF (Eng)
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Al. Al. Savchenko, Al. Al. Borisenko, L. Al. Borisenko, Al. Al. Borisenko, V. G. Razinkova, Al. Vl. Rudkovsky, G. S. Anisimov, A. G. Khramtsov |
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| No 3 (2022) |
The comparative efficiency of aspiration equipment for dust protection of elevator complexes with a capacity of 20,000 tons |
Abstract
PDF (Rus)
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D. S. Efimov, O. E. Krotova, S. M. Chelbin, D. V. Rudoy, E. N. Ochirova, D. S. Mashtykov |
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| No 3 (2022) |
Quality control of malt by photoluminescent method |
Abstract
PDF (Eng)
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M. G. Kulikova, M. V. Belyakov, A. A. Gerts |
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| No 2 (2022) |
DEVELOPMENT AND RESEARCH OF A FUNCTIONAL DRINK WITH THE ADDITION OF PEPPERMINT EXTRACT |
Abstract
PDF (Eng)
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G. Ag. Hamatgaleeva |
| |
| No 2 (2022) |
THE TECHNOLOGY OF PRODUCTION OF A FUNCTIONAL FERMENTED MILK PRODUCT ENRICHED WITH A VEGETABLE COMPONENT |
Abstract
PDF (Eng)
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O. E. Krotova, K. S. Savenkov, M. N. Savenkova |
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| No 2 (2022) |
CORRECTION OF NUTRITIONAL STATE OF PREGNANT WOMEN USING OPTIMAL COMBINATION OF HEMATOPOIETIC MICRONUTRIENTS IN DIETS |
Abstract
PDF (Eng)
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E. V. Izvekova, L. S. Bolshakova, L. A. Ashikhina, E. G. Merkulova, O. L. Ladnova, А. V. Kuzina |
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| No 2 (2022) |
SUBSTANTIATION OF A RATIONAL METHOD FOR DRYING WHEAT GLUTEN GRANULES IN A FLUIDIZED BED AND INSTALLATION FOR ITS IMPLEMENTATION |
Abstract
PDF (Rus)
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A. A. Pokoptseva, I. Yu. Aleksanyan, A. H.-H. Nugmanov, F. E. Vomenko, Yu. A. Maksimenko |
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| No 3 (2022) |
Prospects for the use of polyphenols as sources of antioxidants for functional nutrition |
Abstract
PDF (Eng)
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N. M. Fedortsov, R. O. Budkevich |
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| No 3 (2022) |
Hygroscopic parameters of sazan caviar as a source of lecithin and a drying object and thermodynamic analysis of the static regularities of its interaction with water |
Abstract
PDF (Eng)
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V. E. Polikarpova, I. Yu. Aleksanyan, Z. M. Arabova, A. Kh.-Kh. Nugmanov, E. Yu. Zaporozhets |
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| No 3 (2022) |
Application of barrier technologies to prolong the shelf life of sausage products |
Abstract
PDF (Rus)
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I. M. Shevchenko, V. I. Shipulin, Al. Vl. Serov, N. D. Lupandina, A. V. Savva |
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| No 2 (2022) |
QUANTUM-CHEMICAL SIMULATION OF THE INTERACTION OF AMINO ACIDS WITH CALCIUM CARBONATE |
Abstract
PDF (Eng)
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D. M. Remizov, A. A. Blinova, M. A. Pirogov, D. G. Maglakelidze, P. S. Leontiev |
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| No 4 (2022) |
SUBSTANTIATION OF OPTIMIZED FORMULA AND TECHNOLOGICAL SCHEME OF OBTAINING GLUTEN-FREE BREAD WITH SEEDS MUNG BEAN AND CHIA |
Abstract
PDF (Eng)
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I. N. Pushmina, V. N. Orobinskaya, O. Ya. Kolman, I. S. Deibert |
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| No 2 (2022) |
INVESTIGATION OF QUALITY INDICATORS OF BREAD STICKS BASED ON FIRST GRADE WHEAT FLOUR, RYE FLOUR AND TABLE BEET POWDER |
Abstract
PDF (Eng)
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I. M. Rusina, I. M. Kalesnik |
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| No 4 (2022) |
QUANTUM CHEMICAL MODELING OF THE TYPE OF COORDINATION OF MANGANESE WITH VITAMIN B2 AND ESSENTIAL AMINO ACIDS |
Abstract
PDF (Eng)
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A. A. Gvozdenko, M. A. Pirogov, A. V. Blinov, Al. B. Golik, A. A. Yakovenko, A. A. Blinova |
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| No 2 (2022) |
CURCUMINOIDS: RECOVERY, PROPERTIES AND APPLICATION REPORT 1. RECOVERY OF CURCUMINOIDS AND THEIR PHYSICAL AND CHEMICAL PROPERTIES |
Abstract
PDF (Rus)
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M. A. Kapustin, A. S. Chubarova, S. V. Lodygina, A. D. Lodigin, I. A. Evdokimov, А. V. Yantsevich, V. P. Kurchenko |
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| No 4 (2022) |
METHODS FOR β-GALACTOSIDASE IMMOBILIZATION AND THEIR USE IN LACTULOSE BIOSYNTHESIS |
Abstract
PDF (Rus)
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Y. Al. Tabakova, S. A. Ryabtseva, M. Al. Shpak, S. N. Sazanova |
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| No 4 (2022) |
STUDY OF THE INFLUENCE OF COOKING MODES ON THE INDICATOR OF THE QUALITY OF BAKERY PRODUCTS |
Abstract
PDF (Rus)
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D. D. Makarova, L. Y. Zubova, A. V. Borisova |
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| No 4 (2022) |
DETERMINATION OF THE OPTIMAL CONFIGURATION OF TRIPLE CHELATE COMPLEXES OF THE ESSENTIAL TRACE ELEMENT ZINC WITH VITAMIN C AND ESSENTIAL AMINO ACIDS |
Abstract
PDF (Rus)
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A. V. Blinov, M. A. Pirogov, A. A. Gvozdenko, Al. B. Golik, A. A. Yakovenko, A. A. Blinova |
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| No 1 (2019) |
FISH FARCE WITH PROTEIN CONTAINING PLANT ADDITIVES |
Abstract
PDF (Rus)
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L. D. Petrova, V. D. Bogdanov |
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| No 2 (2019) |
EXPERIMENTAL STUDY OF THE DISTRIBUTION OF FAT GLOBULES IN INTER-TERRITORIAL SPACES DURING SEPARATION |
Abstract
PDF (Rus)
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E. A. Chebotaryov |
| |
| No 2 (2019) |
NEW TRENDS IN HUMANITARIAN COOPERATION IN THE CONTEXT OF "GREATER EURASIA |
Abstract
PDF (Rus)
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S. A. Zhasuzakov |
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| No 4 (2019) |
LUPIN USE IN FOOD |
Abstract
PDF (Rus)
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A. E. Sorokin, E. V. Afonina |
| |
| No 2 (2020) |
ABOUT THE POSSIBILITY OF MODIFYING THE RECIPE OF "FITNESS" BUCKWHEAT BREAD BY USING WALNUT FLOUR |
Abstract
PDF (Rus)
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N. L. Naumova, K. S. Kameneva, K. V. Shevieva |
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| No 1 (2021) |
THE INFLUENCE OF TECHNOLOGICAL PARAMETERS OF DRYING ON THE CONTENT OF INULIN IN CHICORY AND JERUSALEM ARTICHOKE POWDER |
Abstract
PDF (Eng)
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D. O. Eryomenko, Y. V. Osmanova |
| |
| No 4 (2021) |
DEVELOPMENT OF A CONCENTRATE BASED ON PROTEIN-CARBOHYDRATE RAW MATERIALS - MILK WHEY AND ITS APPLICATION IN THE RECIPE OF AN INNOVATIVE COSMETIC PRODUCT FOR HAIR |
Abstract
PDF (Rus)
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M. A. Chikatueva, E. A. Abakumova, M. I. Shramko, A. G. Khramtsov |
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| No 4 (2018) |
INNOVATIONS IN THE PRODUCTION OF WINE BEVERAGES FROM BERRY RAW MATERIALS |
Abstract
PDF (Rus)
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Gennady Ivanovich Kasyanov, Egor Anatolievich Olkhovatov, Gennady Vyacheslavovich Semyonov, Alexey Vladimirovich Khristyuk, Elena Vladimirovna Scherbakova |
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| No 1 (2019) |
THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES |
Abstract
PDF (Rus)
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E. V. Fomenko, A. H. Ugmanov, O. A. Aleksanyan, T. S. Nguyen |
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| No 2 (2019) |
CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES |
Abstract
PDF (Rus)
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V. E. Strukova, M. A. Nazarenko, L. I. Stribizheva |
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| No 2 (2019) |
TO TH FORMAL MODELS AS A TOOL IN POLITICAL RESEARCH |
Abstract
PDF (Rus)
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T. A. Shebzukhova, A. A. Vartumyan, I. S. Klimenko |
| |
| No 4 (2019) |
VEGETABLES OF THE SAMARA REGION AS A SOURCE OF DIETARY FIBER AND ANTIOXIDANTS |
Abstract
PDF (Rus)
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A. S. Dancheva, N. V. Makarova |
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| No 2 (2020) |
MATHEMATICAL MODELING OF THE MIXING PROCESS OF MULTI-COMPONENT FOOD MIXTURES IN THE VISIMIX PROGRAM |
Abstract
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E. A. Timanovsky |
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| No 1 (2021) |
COMPARATIVE EVALUATION OF CONSUMER PROPERTIES OF SPECIAL DEER CUTLETS AND CUTLETS DEVELOPED ACCORDING TO THE TRADITIONAL RECIPE AND TECHNOLOGY |
Abstract
PDF (Rus)
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I. A. Zachesova, S. V. Kolobov |
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| No 4 (2021) |
PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKES |
Abstract
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E. V. Boyarshinova |
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| No 4 (2018) |
OPTIMIZATION OF THE PRESCRIPTION OF FOODS FOR PREVENTIVE NUTRITION |
Abstract
PDF (Rus)
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Tatiana Victorovna Shchedrina, Vladimir Vsevolodovich Sadovoy, Irina Alexandrovna Trubina |
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| No 1 (2019) |
BIOTECHNOLOGY OF ORGANIC WASTES RECYCLING WITH PROTEIN PRODUCTION |
Abstract
PDF (Rus)
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T. I. Tupolskikh, D. A. Yakovlev, D. V. Rudoy, V. A. Serdyuk |
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| No 2 (2019) |
COMPARATIVE STUDIES OF POLYSACCHARIDE STRUCTURES |
Abstract
PDF (Rus)
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E. K. Tunieva, V. V. Nasonova, K. I. Spiridonov |
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| No 2 (2019) |
POLICY OF APPLICATION OF THE LEGISLATION IN THE SPHERE OF RENDERING MEDICAL CARE FOR MINOR |
Abstract
PDF (Rus)
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I. M. Vilgonenko, N. Y. Belokopytova, I. V. Kosenko |
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| No 4 (2019) |
ANALYSIS OF NON-TRADITIONAL ADDITIVES USED IN THE PRODUCTION OF BAKERY PRODUCTS |
Abstract
PDF (Rus)
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Y. A. Timanovskiy |
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| No 2 (2020) |
PRE-PROCESSING EFFICIENCY RAW MATERIALS TO INCREASE PECTIN'S OUTPUT |
Abstract
PDF (Rus)
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G. V. Alekseev, O. A. Egorova, A. G. Leu |
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| No 1 (2021) |
A CONCEPTUAL APPROACH TO THE SCIENTIFIC JUSTIFICATION OF THE MODIFICATION OF TECHNICAL MEANS AND TECHNOLOGICAL EQUIPMENT OF FOOD PRODUCTION |
Abstract
PDF (Rus)
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N. A. Yermoshin, Y. S. Romanchik |
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| No 4 (2021) |
THE STUDY OF PHYSICAL AND CHEMICAL PARAMETERS OF BAKERY PRODUCTS USING THE FRUITS OF SORBUS AUCUPARIA L |
Abstract
PDF (Rus)
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K. N. Nitievskaya, A. V. Kopylova, S. V. Stankevich |
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| 1 - 100 of 201 Items |
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