Vol. 10 No. 4 (2023)

Published: 2024-03-03

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

ANALYSIS OF CURRENT TRENDS IN THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS

V.V. Balykin, D.N. Kudryakov, P.K. Garkina

7-10
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COMPARISON OF FATTY ACID COMPOSITION OF DIFFERENT TYPES OF EDIBLE OILS

D.N. Kudryakov, D.I. Frolov

11-16
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TECHNOLOGY FOR THE PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AN EXTRUDATE OF A MIXTURE OF WHEAT GRAIN AND PEPPER SEEDS

A.A. Kurochkin, O.A. Novikova

17-22
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PROSPECTS FOR THE USE OF CORN FLOUR AND WHEY IN THE PRODUCTION OF FLOUR CONFECTIONERY AND BAKERY PRODUCTS

Y.A. Merkushina, P.K. Garkina

23-26
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INCREASING THE NUTRITIONAL VALUE OF WHEAT BREAD BY INTRODUCING FUNCTIONAL ADDITIVES

E.I. Polosina, D.I. Frolov

27-31
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NUTRIENTS AND ANTI-NUTRIENTS OF BEAN SEEDS

D.I. Frolov, E.I. Nazarova

32-37
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

THE EFFECT OF CHEMICAL MELIORANTS AND BIRD DROPPINGS ON THE DENSITY OF THE ARABLE LAYER OF LEACHED CHERNOZEM

E.N. Kuzin, S.S. Nebesnaya

38-44
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YIELD, STARCHINESS AND CULINARY QUALITIES OF POTATOES OF VARIOUS RIPENESS GROUPS

T.N. Pozdnyakova, M.A. Pozdnyakova

45-51
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GRANULAR BIRD DROPPINGS - EFFECTIVE A WAY TO INCREASE THE PRODUCTIVITY OF AGRICUTURAL CROPS

N.P. Chekaev, A.A. Galiullin, Yu.V. Koryagin

52-56
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

A SYSTEMATIC APPROACH TO THE DEVELOPMENT OF THE FOOD SYSTEM FOR PRIVATE LANDHOLDINGS

V.A. Hasanova, A.A. Blinokhvatov

57-61
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FOOD PRODUCT EVALUATION AS A TOOL FOR BUILDING CUSTOMER LOYALTY IN LARGE RETAIL CHAINS

A.A. Kurochkin, V.Yu. Yuryev

62-66
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PRODUCT QUALITY MANAGEMENT

V.M. Zimnyakov

67-71
- pdf (Русский)