FOOD TECHNOLOGY

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

  E.V. Egorova, D.I. Frolov

  18-22

  2026-05-08

• DEVELOPMENT OF A BREAD RECIPE WITH A REDUCED CONTENT OF PHENYLALANINE

  O.A. Murashkina, K.G. Ilyatkova

  46-52

  2026-05-08

• THE EFFECT OF STORAGE DURATION ON HONEY QUALITY

  Yu.K. Mayorova, D.I. Frolov

  34-38

  2026-05-08

• THE USE OF FOOD ADDITIVES IN THE PRODUCTION OF MEAT PRODUCTS

  V.M. Zimnyakov

  23-28

  2026-05-08

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

  Z.A. Bochkareva, S.A. Burenkova

  7-12

  2026-05-08

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

  D.I. Frolov, M.A. Mayorov

  61-66

  2026-05-08

• THE USE OF NON-TRADITIONAL RAW MATERIALS IN BREWING

  E.A. Fadin, P.K. Garkina

  53-56

  2026-05-08

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

  M.M. Voloshin, D.I. Frolov

  13-17

  2026-05-08

• MODIFICATION OF THE RECIPE AND QUALITY ASSESSMENT OF ENRICHED BREAD

  O.A. Murashkina, A.S. Zyazina

  39-45

  2026-05-08

• APPLICATIONS OF VEGETABLE BEAN POWDER IN RYE-WHEAT BREAD TECHNOLOGY

  A.A. Kurochkin, O.A. Novikova

  29-33

  2026-05-08

• APPLICATIONS OF CHESTNUT FLOUR IN CULINARY PRODUCTS

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

  67-70

  2026-05-08

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

  E.A. Fadin, P.K. Garkina

  57-60

  2026-05-08

• PROSPECTS FOR USING CORN FLOUR IN FLOUR CONFECTIONERY PRODUCTS

  E.V. Zotova, P.K. Garkina

  44-47

  2026-03-16

• THE USE OF SOY BRAN AS A FAT SUBSTITUTE IN THE GLUTEN-FREE COOKIE RECIPE

  A.V. Chibireva, D.I. Frolov

  74-78

  2026-03-16

• A REVIEW OF FISH-BASED CULINARY PRODUCT TECHNOLOGIES FOR NOVEL PRODUCT DEVELOPMENTS

  Z.A. Bochkareva, Nasra Ornella

  11-19

  2026-03-16

• EXTRUSION TECHNOLOGY IN THE PRODUCTION OF READY-TO-EAT SNACK PRODUCTS

  D.I. Frolov, R.R. Almakaev

  61-67

  2026-03-16

• PHYSICAL AND CHEMICAL JUSTIFICATION AND TECHNOLOGICAL PARAMETERS FOR OBTAINING A MULTI-COMPONENT FOOD ADDITIVE BASED ON VEGETABLE BEANS

  A.A. Kurochkin, O.A. Novikova

  48-53

  2026-03-16

• EDIBLE CUTLERY AS A SUSTAINABLE ALTERNATIVE TO PLASTIC PRODUCTS: A FIELD REVIEW

  L.Ch. Burak, A.N. Sapach

  20-43

  2026-03-16

• OPTIMIZATION OF CORN GROAT EXTRUSION MODES

  D.I. Frolov, E.A. Almakaeva

  68-73

  2026-03-16

• PROSPECTS FOR EXPANDING THE RANGE OF FLOUR CONFECTIONERY PRODUCTS USING FRUIT AND BERRY RAW MATERIALS

  E.D. Bazhenova, P.K. Garkina

  7-10

  2026-03-16