Vol. 9 No. 4 (2022)

Published: 2022-11-05

Full Issue

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FOOD TECHNOLOGY

DEVELOPMENT OF BAKERY PRODUCTS OF INCREASED NUTRITIONAL VALUE

P.K. Garkina, A.A. Kurochkin, M.V. Dolgov

7-12
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JUSTIFICATION OF THE USE OF CRANBERRY JUICE IN KVASS TECHNOLOGY

P.K. Garkina, E.G. Sobolev

13-16
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MODERN METHOD OF FLOUR QUALITY CONTROL USING INFRANEO

G.M. Zhazykbaeva

17-21
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MULTICOMPONENT EXTRUDATE BASED ON TOMATO SEEDS

A.A. Kurochkin, M.V. Dolgov

22-26
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DEVELOPMENT OF THE RECIPE COMPOSITION OF THE CUPCAKE INCREASED NUTRITIONAL VALUE

E.I. Ponomareva, S.I. Lukina, L.V. Logunova, N.N. Fedorchenko

27-31
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IDENTIFICATION OF VEGETABLE OIL MIXTURES USING COLORIMETRIC PARAMETERS

D.I. Frolov, A.G. Oskina

32-35
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

ANALYSIS OF THE STRUCTURAL MODEL OF AN ENERGY-SAVING UNIT FOR THERMAL VACUUM PROCESSING OF FOOD RAW MATERIALS

A.A. Kurochkin, M.A. Potapov

36-39
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INVESTIGATION OF FEED COMPACTION IN VACUUM

V.F. Nekrashevich, R.A. Mamonov, T.V. Torzhenova, I.V. Vorobyova

40-45
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SIMULATION OF THE PROCESS OF INTERACTION WITH THE SOIL OF THE ROTARY HARROW’S ROOFING PINS

V.N. Ozherelev

46-52
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THE USE OF FORMALIN FOR THE TREATMENT OF BEDDING MANURE OF DAIRY COWS

M.A. Potapov, D.I. Frolov

53-58
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THE PROCESS OF 3D MODELING OF THE COMPRESSION SPRING FOR A TILLAGE ROLLER

V.E. Proshkin, R.V. Bogatsky

59-63
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JUSTIFICATION OF MILKING MACHINE PARAMETERS

V.M. Ulyanov, V.V. Utolin, N.E. Luzgin, A.Yu. Volkov

64-71
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INVESTIGATION OF THE PROCESS OF NEUTRALIZING THE ACIDITY OF CORN EXTRACT

V.M. Ulyanov, V.V. Utolin, N.E. Luzgin

72-76
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CHANGES IN MEAT PRODUCTS DURING STORAGE

D.I. Frolov, M.V. Dolgov

77-80
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ASSESSMENT OF THE IMPACT OF THE ANNUAL USE OF TURKEY MANURE ON THE NUTRIENT RESERVES IN THE SOIL AND THE YIELD OF SPRING WHEAT

N.P. Chekaev, A.A. Galiullin, S.V. Novichkov

81-86
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

THE STATE OF PRODUCTION OF BREAD AND BAKERY PRODUCTS IN RUSSIA

V.M. Zimnyakov

87-92
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FEATURES OF THE PRODUCTION OF MEAT SEMIFINISHED PRODUCTS

V.M. Zimnyakov

93-99
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