Vol. 9 No. 2 (2022)

Published: 2022-05-13

Full Issue

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FOOD TECHNOLOGY

RATIONAL DOSAGE OF FLAXSEED FLOUR IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS

P.K. Garkina, A.O. Pavlova

5-9
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PROSPECTS FOR THE ENRICHMENT OF FERMENTATION BEVERAGES

P.K. Garkina, D.S. Sokolov, E.G. Sobolev

10-14
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THE USE OF A COMPOSITE MIXTURE IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS

A.O. Pavlova, P.K. Garkina

15-19
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THE EFFECT OF A LACTULOSE-CONTAINING FOOD ADDITIVE ON THE RHEOLOGICAL PROPERTIES OF RYE-WHEAT DOUGH

E.I. Ponomareva, S.A. Titov, D.V. Krop, D.S. Pisarevsky

20-23
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CHANGES IN THE PHYSICOCHEMICAL PROPERTIES OF RICE EXTRUDATE DURING VACUUM EXTRUSION

D.I. Frolov, D.G. Simakov

24-30
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

RESEARCH OF WEED INFESTATION OF WINTER WHEAT CROPS DURING CROP ROTATION

A.A. Blinohvatov, P.I. Piyaiko

31-35
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OBTAINING A FLAVORING ADDITIVE BASED ON AQUEOUS EXTRACTION OF GARLIC HUSKS OF THE YUBILEINY GRIBOVSKY VARIETY

G.V. Rybin, S.I. Danilin, D.A. Matveev, A.S. Matveev, E.S. Ivanova

36-41
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STUDYING THE KINETICS OF DRYING FRUIT POMACE

D.I. Frolov, Yu.A. Pavlova

42-45
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ENVIRONMENTAL PROTECTION

CHANGES IN THE CATION EXCHANGE CAPACITY AND THE SUM OF EXCHANGEABLE BASES AGAINST THE BACKGROUND OF THE AFTEREFFECT OF URBAN SEWAGE SLUDGE AND ZEOLITE

A.N. Arefiev, E.N. Kuzin, E.E. Kuzina

46-51
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STUDY OF THE ADSORPTION OF ZINC IONS ON NATURAL AND MODIFIED DIATOMITES AT LOW CONCENTRATIONS OF ADSORBATE

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

52-57
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