FOOD TECHNOLOGY

• 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

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

  V.N. Taropin, D.I. Frolov

  25-31

  2023-10-25

• 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

• RECIPE DESIGN USING ARTIFICIAL INTELLIGENCE

  D.I. Frolov, M.A. Sergeeva

  37-43

  2023-06-25

• ASSESSING THE QUALITY OF SPAGHETTI COOKING

  Yu.A. Pavlova, D.I. Frolov

  25-30

  2023-06-25

• 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

• THE USE OF HERBAL INGREDIENTS TO IMPROVE THE CONSUMER PROPERTIES OF BAKERY PRODUCTS

  V.M. Zimnyakov, P.K. Garkina

  24-27

  2023-05-10

• DEVELOPMENT OF A RECIPE FOR BAKERY PRODUCTS WITH THE ADDITION OF A PLANT COMPONENT: FLOUR FROM PLANTAIN SEEDS

  S.A. Burenkova, O.N. Pchelintseva

  13-18

  2023-05-10

• FUNCTIONAL DRINK BASED ON APPLE JUICE AND WHEAT GERM

  A.V. Polyakov, D.I. Frolov

  38-43

  2023-05-10

• POSSIBILITIES OF EXPANDING THE RANGE OF FLOUR CONFECTIONERY PRODUCTS

  Y.S. Kuritsyna, P.K. Garkina

  28-31

  2023-05-10

• USING FENUGREEK AS A SOURCE OF FUNCTIONAL FOOD INGREDIENTS

  P.K. Garkina, E.S. Selivanov

  19-23

  2023-05-10