FOOD TECHNOLOGY

• 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

• USE OF TOPINAMBOUR POWDER IN PASTA PRODUCTION TECHNOLOGY

  E.A. Surkova, O.N. Pchelintseva

  21-24

  2023-10-25

• ALGORITHM FOR DEVELOPING AN EXTRUDATE MODEL OF A MIXTURE OF MILK THISTLE SEEDS AND WHEAT GRAIN

  A.A. Kurochkin, N.N. Shmatkova

  10-15

  2023-10-25

• INVESTIGATION OF THE INFLUENCE OF EXTRUSION CONDITIONS ON THE PROPERTIES OF EXTRUDATE FROM BUCKWHEAT AND MAIZE MIXTURE

  D.I. Frolov, D.A. Yurna

  38-43

  2023-10-25

• COLOR CHARACTERISTICS OF POULTRY MEAT PACKAGED IN A MODIFIED ATMOSPHERE

  Yu.S. Kuritsyna, D.I. Frolov

  15-18

  2023-06-25

• TECHNOLOGIES FOR SAFE PRESERVATION OF ANIMAL PRODUCTS

  D.A. Yurna, D.I. Frolov

  44-51

  2023-06-25

• METHODS FOR REDUCING THE CONTENT OF POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKED MEAT PRODUCTS

  A.A. Blinohvatov, P.I. Piyaiko

  5-10

  2023-06-25

• DEVELOPMENT OF PASTA AND NOODLES BASED ON AQUEOUS EXTRACT AND POWDERS FROM PLANT PRODUCTS OF THE TAMBOV REGION

  Yu.V. Rodionov, D.A. Zaitsev, G.V. Rybin, D.A. Matveev, O.A. Glivenkova

  31-36

  2023-06-25

• MULTICOMPONENT FOOD ADDITIVE BASED ON VEGETABLE BEANS

  A.A. Kurochkin, O.A. Novikova

  19-24

  2023-06-25

• NON-TRADITIONAL VEGETABLE FORTIFIERS OF NON-ALCOHOLIC BEVERAGES FERMENTATION DRINKS

  S.A. Burenkova, P.K. Garkina

  11-14

  2023-06-25