Vol. 8 No. 2 (2021)

Published: 2021-06-06

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

APPLICATION OF UNCONVENTIONAL RAW MATERIALS IN PRODUCTION OF KVASS

P.K. Garkina, E.G. Sobolev

5-10
- pdf (Русский)
THE EFFICIENCY OF USING A LACTULOSE-CONTAINING FOOD ADDITIVE BASED ON CURD WHEY IN THE RECIPE OF WHEAT FLOUR BREAD

E.I. Ponomareva, S.A. Titov, D.V. Krop, J.P. Gubareva

11-14
- pdf (Русский)
DETERMINATION OF WATER ABSORPTION PARAMETERS OF EXTRUDATES BASED ON THE COMPOSITION OF BARLEY, LENTIL AND PUMPKIN

D.I. Frolov, M.A. Potapov

15-19
- pdf (Русский)
OPTIMIZATION OF THE RECIPE FOR AN ENRICHED BISCUIT SEMI-FINISHED PRODUCT

G.V. Shaburova, A.Y. Zueva

20-23
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

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

M.A. Potapov, A.A. Kurochkin

24-28
- pdf (Русский)
USING HYPOBARIC CONDITIONS WHEN STORING CUCUMBERS

D.I. Frolov, A.P. Dimova

29-32
- pdf (Русский)

ECONOMICS AND ORGANIZATION OF AGRICULTURE

STATE OF SUGAR PRODUCTION IN RUSSIA

V.M. Zimnyakov, A.A. Kurochkin

33-38
- pdf (Русский)

ENVIRONMENTAL PROTECTION

PRODUCTION OF ORGANO-MINERAL FERTILIZERS BY BIOCONVERSION OF POULTRY WASTE

A.A. Vorobyova

39-42
- pdf (Русский)