FOOD TECHNOLOGY

• INFLUENCE OF RAW MATERIAL PROPERTIES AND PROCESS PARAMETERS ON THE ANTIOXIDANT ACTIVITY OF EXTRUDED LENTILS

  D.I. Frolov, A.N. Kudrya

  36-41

  2022-10-20

• APPLICATION OF FEIJOA PUREE IN TECHNOLOGY WHEAT BREAD

  S.I. Lukina, E.I. Ponomareva, A.A. Antipova

  24-27

  2022-10-20

• CHANGES IN THE PHYSICOCHEMICAL PROPERTIES OF RICE EXTRUDATE DURING VACUUM EXTRUSION

  D.I. Frolov, D.G. Simakov

  24-30

  2022-05-13

• THE USE OF A COMPOSITE MIXTURE IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS

  A.O. Pavlova, P.K. Garkina

  15-19

  2022-05-13

• RATIONAL DOSAGE OF FLAXSEED FLOUR IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS

  P.K. Garkina, A.O. Pavlova

  5-9

  2022-05-13

• THE EFFECT OF A LACTULOSE-CONTAINING FOOD ADDITIVE ON THE RHEOLOGICAL PROPERTIES OF RYE-WHEAT DOUGH

  E.I. Ponomareva, S.A. Titov, D.V. Krop, D.S. Pisarevsky

  20-23

  2022-05-13

• PROSPECTS FOR THE ENRICHMENT OF FERMENTATION BEVERAGES

  P.K. Garkina, D.S. Sokolov, E.G. Sobolev

  10-14

  2022-05-13

• STUDY OF THE EFFECT OF VACUUM EXTRUSION ON THE EXPANSION INDEX OF RICE FLOUR EXTRUDATES

  D.I. Frolov, A.A. Ryzhova

  15-20

  2022-03-15

• EFFECT OF GRAPE OIL MICROEMULSION ON TEXTURAL AND SENSORY PROPERTIES OF BREAD

  K.N. Belyakova, D.I. Frolov

  5-9

  2022-03-15

• SUBSTANTIATION OF THE TECHNOLOGY OF EXTRUSION OF SEA BUCKTHORN SEEDS

  A.A. Kurochkin, S.V. Chernopazova

  10-14

  2022-03-15

• FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF FLOUR MIXTURE WITH FRUITS OF VIBURNUM ORDINARY

  A.O. Pavlova, G.V. Shaburova

  22-26

  2021-11-13

• MODELING OF TECHNOLOGY FOR PRODUCING AN EXTRUDED COMPOSITE MIXTURE OF WHEAT GRAIN AND GRAPE SEEDS

  A.A. Kurochkin, N.E. Kruchinina

  10-15

  2021-11-13

• PSYLLIUM - A NEW KIND OF INGREDIENT IN FOOD PRODUCTION

  E.A. Sarafankina, S.A. Burenkova

  27-32

  2021-11-13

• THE USE OF NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF CAKES

  O.A. Murashkina, A.A. Ryzhova

  16-21

  2021-11-13

• CARROT POWDER IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

  P.K. Garkina, A.A. Pleshakova, S.V. Shevchenko

  5-9

  2021-11-13

• DETERMINATION OF THE EXPANSION INDEX OF BUCKWHEAT EXTRUDATES

  D.I. Frolov, E.G. Sobolev

  33-37

  2021-11-13

• CHANGE IN TENSILE STRENGTH OF GRAIN EXTRUDATES UNDER DIFFERENT EXTRUSION CONDITIONS

  D.I. Frolov, N.E. Kruchinina

  23-27

  2021-09-10

• MODIFICATION OF THE RECIPE OF A SLICED LOAF WITH THE USE OF GRAPE SEED POWDER

  A.A. Kurochkin, P.K. Garkina, M.N. Rodin

  12-17

  2021-09-10

• VIBURNUM FRUITS AS A SOURCE OF FUNCTIONAL FOOD INGREDIENTS

  G.V. Shaburova, A.O. Pavlova

  28-31

  2021-09-10

• INFLUENCE OF THE PARAMETERS OF THE EXTRUSION PROCESS ON THE WATER ABSORPTION CAPACITY OF GRAIN EXTRUDATES

  D.I. Frolov, P.I. Piyayko

  18-22

  2021-09-10