Vol. 8 No. 4 (2021)

Published: 2021-11-13

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

CARROT POWDER IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

P.K. Garkina, A.A. Pleshakova, S.V. Shevchenko

5-9
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MODELING OF TECHNOLOGY FOR PRODUCING AN EXTRUDED COMPOSITE MIXTURE OF WHEAT GRAIN AND GRAPE SEEDS

A.A. Kurochkin, N.E. Kruchinina

10-15
- pdf (Русский)
THE USE OF NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF CAKES

O.A. Murashkina, A.A. Ryzhova

16-21
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FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF FLOUR MIXTURE WITH FRUITS OF VIBURNUM ORDINARY

A.O. Pavlova, G.V. Shaburova

22-26
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PSYLLIUM - A NEW KIND OF INGREDIENT IN FOOD PRODUCTION

E.A. Sarafankina, S.A. Burenkova

27-32
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DETERMINATION OF THE EXPANSION INDEX OF BUCKWHEAT EXTRUDATES

D.I. Frolov, E.G. Sobolev

33-37
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

RESEARCH OF WATER-DIESEL MIXTURE PREPARED IN A DYNAMIC DEVICE FOR AUTOMOTIVE TECHNOLOGY

A.V. Dunaev, A.E. Lomovskikh, D.Yu. Rodionov, A.I. Skomorokhova

38-47
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TECHNOLOGICAL LINE FOR MANUFACTURING FUNCTIONAL FOOD PRODUCTS BASED ON VEGETABLE RAW MATERIALS

Yu.V. Rodionov, N.V. Maistrenko, A.I. Skomorokhova, D.S. Aleksentsev

48-53
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

STARCH PRODUCTION IN RUSSIA

V.M. Zimnyakov, A.A. Kurochkin

54-59
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ENVIRONMENTAL PROTECTION

THE INTRODUCTION OF CHICKEN MANURE AND COMPOST BASED ON IT ON THE CHEMICAL COMPOSITION OF THE SOIL

M.A. Potapov, D.I. Frolov

60-64
- pdf (Русский)