Vol. 6 No. 3 (2019)

Published: 2019-11-10

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

MODELING OF CUPCAKE RECIPES WITH WALNUT OIL AND WHEAT BRAN EXTRUDATE

Z.A. Bochkareva, A.I. Sushentsova

5-9
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FUNCTIONAL AND TECHNOLOGICAL PROPERTIES EXTRUDED COMPOSITE MIX

P.K. Garkina, N.V. Zhivaeva

10-15
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DESIGNING OF RECIPE COMPOSITION OF FLOUR CONFECTIONERY PRODUCTS WITH A TASKED FOOD AND ENERGY VALUE

P.K. Garkina, A.V. Chushkina

16-22
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DEVELOPMENT OF THE MODE OF VACUUM DRYING PEPPER GRADE «LASTOCHKA»

A.I. Skomorokhova, A.A. Zavyalov, Yu.V. Rodionov, A.S. Zorin

23-28
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EFFECT OF PROTEIN CONTENT AND EXTRUSION CONDITIONS ON THE PHYSICAL PROPERTIES OF EXTRUDATES

D.I. Frolov, A.N. Kudrina

29-35
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APPLICATION OF OAT BRAN AND VEGETABLE RAW MATERIALS IN THE RECIPE OF GOOD COOKIES

G.V. Shaburova, Yu.S. Kulkova

36-41
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

JUSTIFICATION OF THE DESIGN AND TECHNOLOGICAL SCHEME OF THE EXTRUDER FOR PROCESSING RAW MATERIALS WITH HIGH HUMIDITY

A.A. Kurochkin, M.A. Potapov

42-45
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DEVELOPMENT OF THE LAYOUT OF THE PORTAL HIGH-CLEARANCE TRACTOR AND ITS MATHEMATICAL MODELING IN DYNAMICS

F.M. Matmurodov, S. Asamov, Sh. Akhmedov, I.O. Tulanov

46-51
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STUDYING THE MOISTURE DISTRIBUTION IN PUMPKIN SEEDS DURING DRYING

D.I. Frolov

52-55
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

PRODUCTION AND QUALITY OF MILK IN RUSSIA

V.M. Zimnyakov

56-61
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ASSESSMENT OF COMPETITIVENESS OF PASTEURIZED MILK TAKING INTO ACCOUNT THE INDICATORS REGULATING ITS QUALITY

A.A. Kurochkin

62-67
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ENVIRONMENTAL PROTECTION

THE INFLUENCE OF TYPE OF MODIFICATION OF DIATOMITE IN ITS SORPTION CAPACITY

D.E. Boriskov, A.A. Kuzmin, N.A. Komarova, M.A. Davydova

68-74
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