FOOD TECHNOLOGY

• PROSPECTS OF USING NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF PUFF PASTRY PRODUCTS OF INCREASED NUTRITIONAL AND BIOLOGICAL VALUE

  D.A. Yurna, Yu.A. Nazarkina, P.K. Garkina

  51-54

  2025-03-18

• PROSPECTS FOR THE CREATION OF FUNCTIONAL BAKERY PRODUCTS AT THE EXPENSE OF VEGETABLE RAW MATERIALS

  I.V. Dolmatova, P.K. Garkina

  5-9

  2025-03-18

• SUBSTANTIATION OF THE TECHNOLOGY FOR PRODUCING EXTRUDATE BASED ON POMEGRANATE SEEDS

  A.A. Kurochkin, O.A. Novikova, A.V. Polyakov

  38-43

  2025-03-18

• THE USE OF PROTEIN STABILIZERS IN THE PRODUCTION OF BOILED SAUSAGES

  D.A. Kurmaev, B.V. Artamonov

  23-29

  2025-03-18

• DETERMINATION OF LUTEIN CONTENT IN FOODS AND PROSPECTS FOR ITS USE IN BAKERY PRODUCTS

  D.I. Frolov, D.A. Yurna

  55-59

  2025-03-18

• THE USE OF EXTRUDATES FOR THE PRODUCTION OF FUNCTIONAL FOODS

  V.M. Zimnyakov

  10-16

  2025-03-18

• THE INFLUENCE OF PACKAGING CONDITIONS IN A MODIFIED ATMOSPHERE ON THE QUALITY OF GRATED CHEESE

  D.G. Simakov, D.I. Frolov

  44-50

  2025-03-18

• IMPROVEMENT OF BOILED SAUSAGE PRODUCTION TECHNOLOGIES

  D.A. Kurmaev, V.M. Zimnyakov

  30-37

  2025-03-18

• MODELING OF BANANA DRYING PROCESS PARAMETERS

  D.N. Kudryakov, D.I. Frolov

  17-22

  2025-03-18

• 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