FOOD TECHNOLOGY

• 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

• 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

• UTILIZATION OF WHOLE WHEAT FLOUR IN PIZZA PRODUCTIONS

  Z.A. Bochkareva, E.I. Polosina

  12-16

  2024-05-04

• 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

• TECHNOLOGY FOR THE PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AN EXTRUDATE OF A MIXTURE OF WHEAT GRAIN AND PEPPER SEEDS

  A.A. Kurochkin, O.A. Novikova

  17-22

  2024-01-15

• ANALYSIS OF CURRENT TRENDS IN THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS

  V.V. Balykin, D.N. Kudryakov, P.K. Garkina

  7-10

  2024-01-15

• NUTRIENTS AND ANTI-NUTRIENTS OF BEAN SEEDS

  D.I. Frolov, E.I. Nazarova

  32-37

  2024-01-15

• PROSPECTS FOR THE USE OF CORN FLOUR AND WHEY IN THE PRODUCTION OF FLOUR CONFECTIONERY AND BAKERY PRODUCTS

  Y.A. Merkushina, P.K. Garkina

  23-26

  2024-01-15

• COMPARISON OF FATTY ACID COMPOSITION OF DIFFERENT TYPES OF EDIBLE OILS

  D.N. Kudryakov, D.I. Frolov

  11-16

  2024-01-15

• INCREASING THE NUTRITIONAL VALUE OF WHEAT BREAD BY INTRODUCING FUNCTIONAL ADDITIVES

  E.I. Polosina, D.I. Frolov

  27-31

  2024-01-15

• STUDY OF PROPERTIES OF EXTRUDED STARCH MODIFIED BY PHOSPHORUS AND GLYCINE

  V.N. Taropin, D.I. Frolov

  25-31

  2023-10-25

• INFLUENCE OF VACUUM-HYDROTHERMAL TREATMENT ON PHYSICAL CHARACTERISTICS OF MAIZE GRAIN

  Yu.A. Pavlova, D.I. Frolov

  16-20

  2023-10-25

• PROSPECTS FOR THE USE OF NATURAL VEGETABLE FORTIFIERS IN THE PRODUCTION OF BAKERY PRODUCTS

  M.A. Bodina, M.A. Novikova, P.K. Garkina

  5-9

  2023-10-25

• INVESTIGATION OF CELERY DRYING PROCESS BY FLUIDISATION METHOD

  D.I. Frolov, E.I. Polosina

  32-37

  2023-10-25