Vol. 11 No. 4 (2024)

Published: 2024-11-13

Full Issue

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FOOD TECHNOLOGY

ENHANCING THE NUTRITIONAL VALUE OF MINCED POULTRY PRODUCTS WITH FENUGREEK SEED MEAL AND FIBER

Z.A. Bochkareva, E.E. Nikonova

5-10
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TRANSFORMATION OF TECHNOLOGICAL PROPERTIES AND MAIN COMPONENTS OF BARLEY GRAIN IN THE EXTRUSION PROCESS

V.S. Garanin, P.K. Garkina

11-14
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ANALYSIS OF TECHNOLOGIES FORBREAD AND BAKERY PRODUCTS FORTIFIERS FROM VEGETABLE RAW MATERIALS

O.A. Novikova, A.A. Kurochkin

15-19
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EVALUATION OF THE CONTENT OF PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF HERBS

A.V. Polyakov, D.I. Frolov

20-24
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EFFECT OF WATER ACTIVITY ON THE STRUCTURE AND CHARACTERISTICS OF RYE AND FIBROUS CRISPBREADS

D.G. Simakov, D.I. Frolov

25-30
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

INFLUENCE OF DESIGN PARAMETERS OF THE EXTRUDER MATRIX ON ENERGY CONSUMPTION AND QUALITY INDICATORS OF CORN-BUCKWHEAT EXTRUDATE

R.R. Ashirov, D.I. Frolov

31-35
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BRIEF COMPARISON OF THE NEW METHOD OF SOWING WINTER WHEAT IN THE INTERROWS OF COTTON WITH THE EXISTING ONE

V.A. Kalashnikov

36-40
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ON THE ISSUE OF PRELIMINARY DEHYDRATION OF CHICKEN MANURE DURING ITS EXTRUSION PROCESSING

A.A. Kurochkin, R.R. Ashirov, E.G. Kozlov

41-47
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

ANALYSIS OF SAUSAGE PRODUCTION IN RUSSIA

V.M. Zimnyakov

48-54
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FEATURES OF THE PRODUCTION OF CURED SAUSAGES

V.M. Zimnyakov

55-62
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