FOOD TECHNOLOGY

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

  Z.A. Bochkareva, E.E. Nikonova

  5-10

  2024-11-14

• EVALUATION OF THE CONTENT OF PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF HERBS

  A.V. Polyakov, D.I. Frolov

  20-24

  2024-11-14

• TRANSFORMATION OF TECHNOLOGICAL PROPERTIES AND MAIN COMPONENTS OF BARLEY GRAIN IN THE EXTRUSION PROCESS

  V.S. Garanin, P.K. Garkina

  11-14

  2024-11-14

• EFFECT OF WATER ACTIVITY ON THE STRUCTURE AND CHARACTERISTICS OF RYE AND FIBROUS CRISPBREADS

  D.G. Simakov, D.I. Frolov

  25-30

  2024-11-14

• ANALYSIS OF TECHNOLOGIES FORBREAD AND BAKERY PRODUCTS FORTIFIERS FROM VEGETABLE RAW MATERIALS

  O.A. Novikova, A.A. Kurochkin

  15-19

  2024-11-14

• THE EFFECT OF VEGETABLE POWDERS ON THE QUALITY OF BAKERY PRODUCTS

  D.N. Kudryakov, P.K. Garkina

  29-32

  2024-10-20

• IMPROVING THE TECHNOLOGY OF MINCED FISH PRODUCTS WITH LEGUMES AND LACTULOSE

  Z.A. Bochkareva, E.I. Nazarova

  18-22

  2024-10-20

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

  D.S. Pisarevsky

  43-51

  2024-10-20

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

  R.R. Ashirov, D.I. Frolov

  7-12

  2024-10-20

• 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

  2024-10-20

• DEVELOPMENT OF A RECIPE FOR FIGURED MARMALADE WITH INCREASED BIOLOGICAL VALUE

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

  23-28

  2024-10-20

• DEVELOPMENT OF BEVERAGES WITH HIGH ANTIOXIDANT CAPACITY

  D.A. Yurna, D.I. Frolov

  52-60

  2024-10-20

• CHANGES IN THE TECHNOLOGICAL PROPERTIES OF TURKEY MEAT WHIPS WHEN USING REDSTART STARTER CULTURES

  A.A. Blinokhvatov, P.I. Piyaiko

  13-17

  2024-10-20

• USE OF BEAN HUSKS IN THE PRODUCTION OF EXTRUDED PRODUCTS

  O.A. Novikova, D.I. Frolov

  37-42

  2024-10-20

• PROSPECTS FOR THE ENRICHMENT OF CHOPPED FISH SEMI-FINISHED PRODUCTS WITH VEGETABLE RAW MATERIALS

  E.I. Nazarova, P.K. Garkina

  11-14

  2024-05-09

• PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

  V.M. Zimnyakov, D.I. Frolov

  5-10

  2024-05-09

• DETERMINATION OF MICROBIAL CONTAMINATION OF SAUSAGES IN VACUUM PACKAGING

  V.N. Taropin, D.I. Frolov

  27-31

  2024-05-04

• MODERN APPROACHES TO ENRICHMENT OF CHOPPED SEMI-FINISHED POULTRY PRODUCTS

  A.I. Kuptsova, P.K. Garkina

  17-20

  2024-05-04

• VARIATION OF ACID CONTENT IN MALTS FROM ROASTED LIGHT BARLEY

  Y.E. Borovkov, D.I. Frolov

  5-11

  2024-05-04

• EFFECT OF WHEAT FLOUR SUPPLEMENTATION WITH OAT PRODUCTS ON DOUGH AND BREAD QUALITY

  A.V. Polyakov, D.I. Frolov

  21-26

  2024-05-04