FOOD TECHNOLOGY

• THE EFFECT OF THERMAL AND NON-THERMAL TREATMENT ON THE SHELF LIFE AND QUALITY OF ONION JUICE

  D.A. Biryukov, D.I. Frolov

  27-31

  2025-11-14

• THE POSSIBILITY OF USING BROCCOLI IN THE PRODUCTION OF MINCED MEAT PRODUCTS FOR BABY FOOD

  E.A. Sarafankina, M.A. Cherkai

  54-58

  2025-11-14

• ADULTERATION OF MILK AND SOUR CREAM IN THE CONSUMER MARKET OF THE PENZA REGION

  N.S. Bogdanov, N.A. Trishkin, A.A. Blinokhvatov

  32-35

  2025-11-14

• THE EFFECT OF COLD STORAGE ON THE CONTENT OF ORGANIC ACIDS AND SUGARS IN APPLE JUICE

  S.V. Medvedeva, D.I. Frolov

  46-49

  2025-11-14

• ANALYSIS OF FRESH FISH STORAGE METHODS

  M.A. Bazhenov, Yu.V. Rodionov, G.V. Rybin, D.A. Popova

  12-21

  2025-11-14

• USE OF SPINACH FOOD ADDITIVE IN THE PRODUCTION OF RYE-WHEAT BREAD

  E.A. Ganzenko, O.N. Pchelintseva

  36-41

  2025-11-14

• THE EFFECT OF CONVECTIVE AND MICROWAVE DRYING ON THE TEXTURAL PROPERTIES OF ONION SLICES

  E.D. Bazhenova, D.I. Frolov

  7-11

  2025-11-14

• EVALUATION OF THE QUALITY OF RYE-WHEAT BREAD SOLD IN THE RETAIL NETWORK OF PENZA

  D.E. Pyataikin, P.K. Garkina

  50-53

  2025-11-14

• ON THE ISSUE OF INVESTIGATING THE POSSIBILITY OF USING FREEZE-DRIED RASPBERRIES IN THE PRODUCTION OF OATMEAL COOKIES

  I.P. Bazina, O.N. Pchelintseva

  22-26

  2025-11-14

• PLANT MATERIALS AS A SOURCE OF INGREDIENTS IN BAKERY TECHNOLOGY

  E.V. Egorova, P.K. Garkina

  42-45

  2025-11-14

• DEVELOPMENT OF OPTIMAL TECHNOLOGY FOR THE PRODUCTION OF PASTA ENRICHED WITH VEGETABLE ADDITIVES

  Yu.V. Rodionov, D.A. Matveev, G.V. Rybin

  25-31

  2025-11-13

• COMPARATIVE ANALYSIS OF THE QUALITY OF BISCUIT SEMI-FINISHED PRODUCTS BASED ON DRY MIXES AND ACCORDING TO THE TRADITIONAL RECIPE

  Z.A. Bochkareva, E.Y. Arzamaskina

  17-21

  2025-11-13

• STUDY OF THE EFFECT OF A COMPLEX PRESERVATIVE MIXTURE ON THE QUALITY OF TURKEY FILLET MEAT SLICES

  A.A. Blinohvatov, N.S. Bogdanov, N.A. Trishkin

  7-12

  2025-11-13

• OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF MULTIGRAIN BREAKFASTS PRODUCED BY EXTRUSION

  M.P. Fedorova, D.I. Frolov

  32-36

  2025-11-13

• PROSPECTS FOR ENRICHING BAKERY PRODUCTS WITH APPLE SEED POWDER

  E.E. Nikonova, P.K. Garkina

  22-24

  2025-11-13

• SUGAR CONTENT ANALYSIS AS A TOOL FOR ASSESSING THE QUALITY AND AUTHENTICITY OF BERRY JUICES

  N.S. Bogdanov, D.I. Frolov

  13-16

  2025-11-13

• APPLICATIONS OF OAT FLOUR IN FLOUR-BASED CONFECTIONERY PRODUCTS

  D.A. Yurna, P.K. Garkina

  37-39

  2025-11-13

• COMPARATIVE COMMODITY ASSESSMENT OF THE QUALITY OF OATMEAL BISCUITS SOLD IN THE RETAIL CHAIN OF PENZA

  I.P. Bazina, P.K. Garkina

  11-15

  2025-05-10

• EFFICIENCY OF USING PLANT EXTRACTS TO PRESERVE THE QUALITY AND SAFETY OF MEAT PRODUCTS DURING STORAGE

  D.G. Simakov, D.I. Frolov

  41-46

  2025-05-10

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

  D.N. Kudryakov, P.K. Garkina

  28-32

  2025-05-10