Vol. 11 No. 3 (2024)

Published: 2024-10-20

Full Issue

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FOOD TECHNOLOGY

DETERMINATION OF LYCOPENE CONTENT IN FOOD PRODUCTS AND PROSPECTS FOR ITS USE IN BAKERY PRODUCTS

R.R. Ashirov, D.I. Frolov

7-12
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CHANGES IN THE TECHNOLOGICAL PROPERTIES OF TURKEY MEAT WHIPS WHEN USING REDSTART STARTER CULTURES

A.A. Blinokhvatov, P.I. Piyaiko

13-17
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IMPROVING THE TECHNOLOGY OF MINCED FISH PRODUCTS WITH LEGUMES AND LACTULOSE

Z.A. Bochkareva, E.I. Nazarova

18-22
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DEVELOPMENT OF A RECIPE FOR FIGURED MARMALADE WITH INCREASED BIOLOGICAL VALUE

K.O. Degteva, A.E. Kuprienko, O.N. Pchelintseva

23-28
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THE EFFECT OF VEGETABLE POWDERS ON THE QUALITY OF BAKERY PRODUCTS

D.N. Kudryakov, P.K. Garkina

29-32
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MODELING THE DOSAGE OF AN EXTRUDED COMPOSITE MIXTURE BASED ON WHEAT GRAINS AND VIGNA BEANS IN THE FORMULATION OF ENRICHED BREAD

A.A. Kurochkin, P.K. Garkina, O.A. Novikova

33-36
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USE OF BEAN HUSKS IN THE PRODUCTION OF EXTRUDED PRODUCTS

O.A. Novikova, D.I. Frolov

37-42
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ANALYSIS OF FLAVOR-FORMING SUBSTANCES OF CRACKERS WITH NON-TRADITIONAL TYPES OF RAW MATERIALS

D.S. Pisarevsky

43-51
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DEVELOPMENT OF BEVERAGES WITH HIGH ANTIOXIDANT CAPACITY

D.A. Yurna, D.I. Frolov

52-60
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

EFFECT OF COPPER ON SEED GERMINATION AND GROWTH OF FABACEAE PLANTS

Yu.V. Blinokhvatova, A.V. Nushtaeva

61-66
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JUSTIFICATION OF THE INSTALLATION ANGLE OF THE WORKING ELEMENT FOR COVERING OPEN TREE ROOTS IN INTENSIVE GARDENS

K.B. Imomkulov, N.N. Nishanbaev

67-70
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

GRAIN PRODUCTION IN THE PENZA REGION

V.M. Zimnyakov

71-75
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FORMATION OF CUSTOMER LOYALTY AS A TOOL TO INCREASE THE COMPETITIVENESS OF LARGE RETAIL CHAINS

A.A. Kurochkin, A.V. Polyakov

76-81
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FEATURES OF THE DEVELOPMENT OF THE DAIRY AND FOOD SUBCOMPLEX

A.P. Lipyavsky, V.M. Zimnyakov

82-87
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ENVIRONMENTAL PROTECTION

NAVIGATING THE MURKY WATERS UNDERSTANDING THE ECOLOGY OF WATER POLLUTION̆

Flores C. Salazar, S.A. Llerena, A.S. Slabospitskaya

88-92
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