FOOD TECHNOLOGY

• 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

• INFLUENCE OF THE MAIN INGREDIENTS ON THE TEXTURAL PROPERTIES OF THE BISCUIT

  D.A. Yurna, D.I. Frolov

  44-47

  2023-05-10

• MARINATING AND ITS IMPACT ON MEAT SAFETY AND HUMAN HEALTH

  Ya.E. Borovkov, D.I. Frolov

  7-12

  2023-05-10

• BREAD WITH THE ADDITION OF EXTRUDATE A MIXTURE OF VIGNA BEANS AND WHEAT GRAINS

  A.A. Kurochkin, S.A. Burenkova

  32-37

  2023-05-10

• 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

• MULTICOMPONENT EXTRUDATE BASED ON TOMATO SEEDS

  A.A. Kurochkin, M.V. Dolgov

  22-26

  2022-11-05

• JUSTIFICATION OF THE USE OF CRANBERRY JUICE IN KVASS TECHNOLOGY

  P.K. Garkina, E.G. Sobolev

  13-16

  2022-11-05

• 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

• 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

• 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