FOOD TECHNOLOGY

• JUSTIFICATION OF THE USE OF CRANBERRY JUICE IN KVASS TECHNOLOGY

  P.K. Garkina, E.G. Sobolev

  13-16

  2022-11-05

• DEVELOPMENT OF THE RECIPE COMPOSITION OF THE CUPCAKE INCREASED NUTRITIONAL VALUE

  E.I. Ponomareva, S.I. Lukina, L.V. Logunova, N.N. Fedorchenko

  27-31

  2022-11-05

• MODERN METHOD OF FLOUR QUALITY CONTROL USING INFRANEO

  G.M. Zhazykbaeva

  17-21

  2022-11-05

• DEVELOPMENT OF BAKERY PRODUCTS OF INCREASED NUTRITIONAL VALUE

  P.K. Garkina, A.A. Kurochkin, M.V. Dolgov

  7-12

  2022-11-05

• IDENTIFICATION OF VEGETABLE OIL MIXTURES USING COLORIMETRIC PARAMETERS

  D.I. Frolov, A.G. Oskina

  32-35

  2022-11-05

• ADDITIVE MANUFACTURING OF PECTIN-BASED FUNCTIONAL FOODS

  A.I. Skomorokhova, A.V. Shchegolkov, V.A. Talykov, A.O. Zorina

  28-35

  2022-10-20

• ON THE ISSUE OF IMPROVING THE TECHNOLOGY OF KVASS WORT

  A.A. Kurochkin, E.G. Sobolev

  19-23

  2022-10-20

• CHANGES IN THE FUNCTIONAL PROPERTIES OF CEREAL GRAINS IN THE PROCESS OF THEIR BIOACTIVATION

  N.N. Alekhina, E.I. Ponomareva, T.S. Andreanova

  7-11

  2022-10-20

• 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

• FRUIT AND VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF BAKERY AND FLOUR CONFECTIONERY

  P.K. Garkina, D.S. Pshenitsyn

  12-18

  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

• 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

• 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

• 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