FOOD TECHNOLOGY

• EFFECT OF PROTEIN CONTENT AND EXTRUSION CONDITIONS ON THE PHYSICAL PROPERTIES OF EXTRUDATES

  D.I. Frolov, A.N. Kudrina

  29-35

  2019-11-10

• DESIGNING OF RECIPE COMPOSITION OF FLOUR CONFECTIONERY PRODUCTS WITH A TASKED FOOD AND ENERGY VALUE

  P.K. Garkina, A.V. Chushkina

  16-22

  2019-11-10

• MODELING OF CUPCAKE RECIPES WITH WALNUT OIL AND WHEAT BRAN EXTRUDATE

  Z.A. Bochkareva, A.I. Sushentsova

  5-9

  2019-11-10

• APPLICATION OF OAT BRAN AND VEGETABLE RAW MATERIALS IN THE RECIPE OF GOOD COOKIES

  G.V. Shaburova, Yu.S. Kulkova

  36-41

  2019-11-10

• REVIEW OF TECHNOLOGICAL PARAMETERS OF FOOD EXTRUSION

  D.I. Frolov

  10-13

  2019-04-24

• EXTRUSION TREATMENT OF PLANT RAW MATERIALS AS A METHOD OF INCREASING THE FOOD VALUE OF FOOD PRODUCTS

  G.V. Shaburova, I.N. Sheshnitsan

  14-20

  2019-04-24

• ENRICHED FLOUR CONFECTIONERY INCREASED ANTIOXIDANT ACTIVITY

  E.I. Ponomareva, S.I. Lukina, O.B. Skvortsova, A.V. Parinova

  5-9

  2019-04-24

• SUBSTANTIATION OF THE TECHNOLOGY OF EXTRUDING SEEDS ZUCCHINI

  A.A. Kurochkin, A.N. Kudrina

  5-9

  2019-03-25

• OPTIMIZATION OF THE EXTRACT WITH OBTAINING BEER WORT

  G.V. Shaburova

  19-21

  2019-03-25

• PROSPECTS OF USING FUZZY LOGIC AND NEURAL NETWORKS IN FOOD TECHNOLOGY

  D.I. Frolov

  10-13

  2019-03-25

• MODERN TECHNOLOGIES FOR CONSERVATION OF VEGETABLES

  D.I. Frolov

  14-18

  2019-03-25

• CONTROL OF TECHNOLOGICAL PROPERTIES OF UNMALTED GRAIN RAW MATERIALS

  P.K. Garkina, A.A. Kurochkin, G.V. Shaburova

  9-19

  2018-12-25

• EXTRUSION TECHNOLOGY APPLICATION FUNCTIONALITY

  D.I. Frolov

  29-34

  2018-12-25

• IMPROVING THE QUALITY OF BEER AND BEER BEVERAGES ON THE BASIS UNCONVENTIONAL GRAIN RAW MATERIALS

  P.K. Garkina, A.A. Blinokhvatov

  20-24

  2018-12-25

• MODELING THE RECIPE FOR BISCUIT SEMI-FINISHED PRODUCT OF REDUCED ENERGY VALUE

  Z.A. Bochkareva

  5-8

  2018-12-25

• FRUITS AND BERRIES IN TECHNOLOGY OF BAKERY AND FLOUR CONFECTIONERY PRODUCTS

  G.V. Shaburova, E.A. Lukyanova

  35-38

  2018-12-25

• THE USE OF SECONDARY RAW MATERIALS IN THE PRODUCTION OF BAKERY PRODUCTS

  A.P. Smolianova, Y.V. Blinokhvatova

  25-28

  2018-12-25

• CURRENT TRENDS AND PROSPECTS FOR THE USE OF EXTRUDATES IN FUNCTIONAL FOODS

  D.I. Frolov

  10-15

  2018-11-20

• QUALITY OF BAKERY PRODUCTS WITH EXTRUDED MIXTURE SEEDS OF FLAX AND WHEAT GRAIN

  G.V. Shaburova

  5-9

  2018-11-20

• THE EFFECT OF ADDITIVES ON THE TEXTURE OF COMPOSITE EXTRUDATES

  D.I. Frolov

  15-18

  2018-06-18