FOOD TECHNOLOGY

• IMPROVING THE TECHNOLOGY OF KVASS FERMENTATION ON THE BASIS OF ITS STRUCTURAL ANALYSIS

  A.A. Kurochkin, E.A. Lukyanova

  13-17

  2020-04-25

• INVESTIGATION OF THE INFLUENCE OF EXTRUDED COMPOSITE MIXTURE OF MILK THISTLE SEEDS AND WHEAT GRAIN ON THE SHELF LIFE OF BAKERY PRODUCTS

  N.N. Shmatkova, A.A. Kurochkin

  26-31

  2019-11-15

• IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS USING GRAPE SEED FLOUR

  A.P. Smolyanova, M.O. Voloshina

  12-17

  2019-11-15

• IMPROVING THE CONTENT OF DIETARY FIBER AND BIOACTIVE COMPONENTS IN EXTRUSION PRODUCTS

  D.I. Frolov, E.A. Lukyanova

  18-25

  2019-11-15

• APPLICATION OF MUSTARD PROCESSING PRODUCTS IN MAYONNAISE PRODUCTION TECHNOLOGIES

  M.M. Rusakova, G.G. Rusakova, N.I. Lebed, N.F. Tsybenko, M.B. Lebed

  5-11

  2019-11-15

• 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

• DEVELOPMENT OF THE MODE OF VACUUM DRYING PEPPER GRADE «LASTOCHKA»

  A.I. Skomorokhova, A.A. Zavyalov, Yu.V. Rodionov, A.S. Zorin

  23-28

  2019-11-10

• FUNCTIONAL AND TECHNOLOGICAL PROPERTIES EXTRUDED COMPOSITE MIX

  P.K. Garkina, N.V. Zhivaeva

  10-15

  2019-11-10

• ENRICHED FLOUR CONFECTIONERY INCREASED ANTIOXIDANT ACTIVITY

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

  5-9

  2019-04-24

• 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

• MODERN TECHNOLOGIES FOR CONSERVATION OF VEGETABLES

  D.I. Frolov

  14-18

  2019-03-25

• 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

• 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