Vol. 13 No. 2 (2026)

Published: 2026-05-08

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

A COMPARATIVE ANALYSIS OF SOYBEANS OF DIFFERENT MATURITIES FOR USE AS BAKERY INGREDIENTS

Z.A. Bochkareva, S.A. Burenkova

7-12
- pdf (Русский)
TECHNOLOGICAL POTENTIAL OF OAT FLOUR IN THE PRODUCTION OF WHEAT-OAT BREAD

M.M. Voloshin, D.I. Frolov

13-17
- pdf (Русский)
THE INFLUENCE OF STARTER CULTURE TYPE ON THE RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF FERMENTED MILK PRODUCTS

E.V. Egorova, D.I. Frolov

18-22
- pdf (Русский)
THE USE OF FOOD ADDITIVES IN THE PRODUCTION OF MEAT PRODUCTS

V.M. Zimnyakov

23-28
- pdf (Русский)
APPLICATIONS OF VEGETABLE BEAN POWDER IN RYE-WHEAT BREAD TECHNOLOGY

A.A. Kurochkin, O.A. Novikova

29-33
- pdf (Русский)
THE EFFECT OF STORAGE DURATION ON HONEY QUALITY

Yu.K. Mayorova, D.I. Frolov

34-38
- pdf (Русский)
MODIFICATION OF THE RECIPE AND QUALITY ASSESSMENT OF ENRICHED BREAD

O.A. Murashkina, A.S. Zyazina

39-45
- pdf (Русский)
DEVELOPMENT OF A BREAD RECIPE WITH A REDUCED CONTENT OF PHENYLALANINE

O.A. Murashkina, K.G. Ilyatkova

46-52
- pdf (Русский)
THE USE OF NON-TRADITIONAL RAW MATERIALS IN BREWING

E.A. Fadin, P.K. Garkina

53-56
- pdf (Русский)
THE POSSIBILITY OF USING PLANT RAW MATERIALS IN THE PREPARATION OF FUNCTIONAL FISH SEMI-FINISHED PRODUCTS

E.A. Fadin, P.K. Garkina

57-60
- pdf (Русский)
DEVELOPMENT AND EVALUATION OF PROBIOTIC OAT DRINKS BASED ON DOMESTIC RAW MATERIALS

D.I. Frolov, M.A. Mayorov

61-66
- pdf (Русский)
APPLICATIONS OF CHESTNUT FLOUR IN CULINARY PRODUCTS

D.A. Yurna, E.V. Bychkova, P.K. Garkina

67-70
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

EXTRUSION PARAMETERS AND PRODUCTIVITY IN ENRICHING RICE FLOUR WITH CARROTS

D.A. Biryukov, D.I. Frolov

71-76
- pdf (Русский)
THE USE OF BIOLOGICAL LUBRICANTS

V.M. Zimnyakov

77-83
- pdf (Русский)
ON THE ISSUE OF EXPANDING THE CLASSIFICATION FEATURES OF TECHNOLOGY AND EQUIPMENT FOR THERMAL VACUUM EXTRUSION OF FOOD RAW MATERIALS

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

84-89
- pdf (Русский)
OPTIMIZATION OF EXTRUSION PARAMETERS FOR BARLEY SNACKS WITH LENTILS AND PUMPKIN

D.I. Frolov, D.A. Biryukov

90-95
- pdf (Русский)

Vol. 13 No. 2 (2026)

Full Issue

FOOD TECHNOLOGY

A COMPARATIVE ANALYSIS OF SOYBEANS OF DIFFERENT MATURITIES FOR USE AS BAKERY INGREDIENTS

TECHNOLOGICAL POTENTIAL OF OAT FLOUR IN THE PRODUCTION OF WHEAT-OAT BREAD

THE INFLUENCE OF STARTER CULTURE TYPE ON THE RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF FERMENTED MILK PRODUCTS

THE USE OF FOOD ADDITIVES IN THE PRODUCTION OF MEAT PRODUCTS

APPLICATIONS OF VEGETABLE BEAN POWDER IN RYE-WHEAT BREAD TECHNOLOGY

THE EFFECT OF STORAGE DURATION ON HONEY QUALITY

MODIFICATION OF THE RECIPE AND QUALITY ASSESSMENT OF ENRICHED BREAD

DEVELOPMENT OF A BREAD RECIPE WITH A REDUCED CONTENT OF PHENYLALANINE

THE USE OF NON-TRADITIONAL RAW MATERIALS IN BREWING

THE POSSIBILITY OF USING PLANT RAW MATERIALS IN THE PREPARATION OF FUNCTIONAL FISH SEMI-FINISHED PRODUCTS

DEVELOPMENT AND EVALUATION OF PROBIOTIC OAT DRINKS BASED ON DOMESTIC RAW MATERIALS

APPLICATIONS OF CHESTNUT FLOUR IN CULINARY PRODUCTS

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

EXTRUSION PARAMETERS AND PRODUCTIVITY IN ENRICHING RICE FLOUR WITH CARROTS

THE USE OF BIOLOGICAL LUBRICANTS

ON THE ISSUE OF EXPANDING THE CLASSIFICATION FEATURES OF TECHNOLOGY AND EQUIPMENT FOR THERMAL VACUUM EXTRUSION OF FOOD RAW MATERIALS

OPTIMIZATION OF EXTRUSION PARAMETERS FOR BARLEY SNACKS WITH LENTILS AND PUMPKIN

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