Vol. 12 No. 2 (2025)

Published: 2025-05-11

Full Issue

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FOOD TECHNOLOGY

USING ACTIVE PACKAGING TO INCREASE THE SHELF LIFE OF SOFT CHEESES

D.S. Arkhipov, D.I. Frolov

5-10
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COMPARATIVE COMMODITY ASSESSMENT OF THE QUALITY OF OATMEAL BISCUITS SOLD IN THE RETAIL CHAIN OF PENZA

I.P. Bazina, P.K. Garkina

11-15
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DEVELOPMENT OF THE RECIPE AND TECHNOLOGY FOR THE PRODUCTION OF MEAT SNACKS «JERKY» FROM VARIOUS TYPES OF MEAT

A.A. Blinokhvatov, P.I. Piyaiko

16-21
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TECHNOLOGICAL SOLUTIONS TO INCREASE THE NUTRITIONAL VALUE OF CAKE POPS

Z.A. Bochkareva, S.V. Medvedeva

22-27
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THE EFFECT OF BEETROOT POWDER AND FENUGREEK SEED POWDER ON THE QUALITY OF WHEAT-RYE BREAD

D.N. Kudryakov, P.K. Garkina

28-32
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RATIONAL PARAMETERS OF THERMAL VACUUM EXTRUSION OF OATS

A.A. Kurochkin, O.A. Novikova, N.N. Sokolova

33-40
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EFFICIENCY OF USING PLANT EXTRACTS TO PRESERVE THE QUALITY AND SAFETY OF MEAT PRODUCTS DURING STORAGE

D.G. Simakov, D.I. Frolov

41-46
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

ANALYSIS OF MODERN TECHNOLOGICAL EQUIPMENT FOR FOOD PRODUCTION

V.M. Zimnyakov

47-52
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THE MAIN DIRECTIONS OF DIGITAL TECHNOLOGIES IN THE MEAT AND DAIRY SUBCOMPLEX OF RUSSIA

V.M. Zimnyakov, I.V. Kaeshova

53-58
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MODERNIZATION OF THE UNIT FOR THERMAL VACUUM EXTRUSION OF AGRICULTURAL RAW MATERIALS

A.A. Kurochkin, R.R. Ashirov, A.V. Polyakov

59-63
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USING OZONE AS AN ALTERNATIVE TO TRADITIONAL DISINFECTANTS

V.P. Sirkin, D.I. Frolov

64-70
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

THE MAIN DIRECTIONS OF DEVELOPMENT OF THE MEAT AND DAIRY SUBCOMPLEX OF THE AGROINDUSTRIAL COMPLEX

A.V. Zimnyakov, A.P. Lipyavsky, A.M. Zimnyakov

71-77
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