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Home / Journals / Food Processing: Techniques and Technology / Rubric ORIGINAL ARTICLE

Articles of rubric " ORIGINAL ARTICLE " of journal " FOOD PROCESSING: TECHNIQUES AND TECHNOLOGY "

METHODOLOGICAL TOOLS FOR DIAGNOSING INSOLVENCY (BANKRUPTCY) OF ORGANIZATIONS IN THE ANTI-CRISIS MANAGEMENT SYSTEM
STREPTOMYCES AND BACILLUS KERATINASES: PROPERTIES AND USES
RESEARCH AND DEVELOPMENT OF MALTODEXTRIN PRODUCTION TECHNOLOGY FOR THE DAIRY INDUSTRY
DEVELOPMENT OF NEW MASH FILTERS FOR CRAFT BEER BREWING
SYNERGETIC APPROACH TO AGRO-INDUSTRIAL TECHNOLOGIES OF THE FUTURE
ELECTROCHEMICAL AND OPTICAL MICROBIOLOGICAL TESTING: A COMPARATIVE STUDY ON PROPERTIES OF ESSENTIAL OILS
EFFECT OF POLLEN GRAINS ON THE COLOR OF HONEY FROM MELILOTUS OFFICINALIS (L.) PALL.
BIOCHEMICAL AND MICROSTRUCTURAL PROFILE OF THE THYROID GLAND FROM LAMBS RAISED ON EXPERIMENTAL DIETS
MICROPLASMA PRETREATMENT F MANGO FRUITS DURING FREEZE DRYING WITH THERMOELECTRIC EMISSION
ISOTOPES OF CARBON, OXYGEN, AND HYDROGEN ETHANOL IN FRUIT WINES
CASEIN PROTEOLYSIS IN BIOACTIVE PEPTIDE PRODUCTION: OPTIMAL OPERATING PARAMETERS
NEW FUNCTIONAL FORMULATIONS FOR DRY SEAFOOD CONCENTRATES AND THEIR PROPERTIES
NEW SAFETY MANAGEMENT SYSTEM FOR PASTA PRODUCTION
CORRECTION OF THE CARBOHYDRATE COMPOSITION OF RAW MATERIALS FOR MICROBIAL TRANSFORMATION BASED ON MICROBIAL CONSORTIA
PSYCHROPHILIC MICROORGANISMS IN NATURAL SOURCES OF THE KEMEROVO REGION: ISOLATION AND ANTIMICROBIAL PROPERTIES
FROZEN MEAT-CONTAINING SEMI-FINISHED MINCED PRODUCTS: BIOPOLYMER PACKAGING MATERIALS
A NEW SYNBIOTIC FERMENTED DAIRY PRODUCT: TECHNOLOGICAL PRODUCTION FEATURES
QUALITY CONTROL OF COLOSTRUM AND PROTEIN CALF MILK REPLACERS
EFFECT OF FREEZING MODES, STORAGE TIME, AND DEFROSTING METHODS ON MICROBIOLOGICAL QUALITY PARAMETERS OF APRICOTS
SPECIFIC MASS GROWTH RATE OF SUGAR CRYSTALS: PROBABILISTIC MODELING
EVALUATION OF THE EFFECT OF Κ-CASEIN GENE POLYMORPHISM IN MILK POWDER ON THE TECHNOLOGICAL PROPERTIES OF ACID-INDUCED MILK GELS
CLONAL MICROPROPAGATION OF CRANBERRY (OXYCOCCUS PALUSTRIS PERS.)
NEW FUNCTIONAL PRODUCT FROM HORSEMEAT IN SAUCE
BIOCIDE EFFECT OF NON-THERMAL ATMOSPHERIC PRESSURE PLASMA
INNOVATIVE METHOD FOR OBTAINING BIOLOGICALLY ACTIVE COMPOUNDS FROM BREWERY MASH
SAFETY ASSESSMENT OF AQUEOUS AND SUPERCRITICAL CO2 EXTRACTS OF THE CHAGA MUSHROOM INONOTUS OBLIGUUS
TECHNOLOGY FOR THE BACILLUS MEGATERIUM FODDER BIOMASS PRODUCTION
MONETIZATION MANAGEMENT IN RESTAURANT BUSINESS
BIOLOGICALLY ACTIVE SUBSTANCES OF VITIS AMURENSIS RUPR.: PREVENTING PREMATURE AGING
EXPERIMENTAL DETERMINATION OF BIOLOGICALLY ACTIVE COMPOUNDS IN POMACE OF SIBERIAN BEET AND CARROT
FLOUR BAKING MIXES: OPTIMAL OPERATING PARAMETERS FOR VIBRATION MIXERS
FLUORESCENCE METHOD IN MEASURING THE DEGREE OF BRINE PENETRATION INTO BONELESS WHOLE-MUSCLE TURKEY MEAT
THERMOPHYSICAL CHARACTERISTICS OF TROPICAL FRUITS IN MILK POWDER PRODUCTS
FORMING SOY MALT QUALITY WITH ORGANIC GROWTH PROMOTERS
NEW MULTISTRAIN BACTERIAL CONSORTIUM FOR FEED PROBIOTICS
EFFECT OF LIQUID FOOD VISCOSITY ON THE LOAD CHARACTERISTICS OF SINGLE-SCREW PUMPS
IMMOBILIZATION OF DAURIAN ROSEHIP ANTIOXIDANTS BY PROTEIN-LIPID INCLUSION
PERSPECTIVE YEAST RACES FOR YOUNG SPARKLING WINES WITH A MUSCAT AROMA
ASSESSMENT OF FUNCTIONAL PROPERTIES AND SAFETY INDICATORS OF AMARANTH FLOUR GRAIN BREAD
ANTHOCYANIN FILMS IN FRESHNESS ASSESSMENT OF MINCED FISH
ULTRASONIC DEHYDRATION OF FOOD PRODUCTS WITH MOISTURE REMOVAL WITHOUT PHASE TRANSITION
BETA-CAROTENE EXTRACTION IN COMPLEX FOOD ADDITIVES
BIOETHANOL PRODUCTION FROM MISCANTHUS SINENSIS CELLULOSE BY BIOCONVERSION
HPLC IDENTIFICATION OF MARE’S MILK AND ITS MIX WITH COW’S MILK
CHEESE MARKET IN MOSCOW AND THE MOSCOW REGION: A REGIONAL ANALYSIS
CALLUS CULTURES OF THYMUS VULGARIS AND TRIFOLIUM PRATENSE AS A SOURCE OF GEROPROTECTORS
A NEW APPROACH TO THE DEVELOPMENT OF FOOD PRODUCTS
INFLUENCE OF ALCOHOLIC AND MALOLACTIC FERMENTATION ON THE LEVEL OF BIOGENIC AMINES IN WINE
IMPROVEMENT OF TECHNOLOGICAL INDICATORS OF SEMI-FINISHED PRODUCTS OF SUGAR PRODUCTION FROM BACTERIALLY INFECTED SUGAR BEET
PROPERTIES OF STARTER CULTURES BASED ON NON-TRADITIONAL FLOURS
SCIENTIFIC ASPECTS OF IDENTIFICATION CRITERIA FOR FRUIT DISTILLATES
EFFECT OF DIETARY SUPPLEMENT FROM LYMPHOID TISSUE OF CHICKENS ON CELL VIABILITY
EFFECT OF LIGHT ON RHIZOGENESIS OF FOREST BERRY PLANTS DURING CLONAL MICROPROPAGATION
FORMATION OF INDICATORS FOR ASSESSING THE EFFECTIVENESS OF THE USE OF HUMAN CAPITAL IN THE FOOD INDUSTRY
PROPERTIES OF POLYPHENOLS AND XYLOOLIGOSACCHARIDES OBTAINED BIOTECHNOLOGICALLY FROM PROCESSED MILLETS
ASSESSMENT OF EXCHANGE OPTIONS FOR ATTRACTING EXTERNAL FINANCING BY SMALL AND MEDIUM BUSINESSES
BUCKWHEAT GRASS TEA BEVERAGES: ROW MATERIALS, PRODUCTION METHODS, AND BIOLOGICAL ACTIVITY
QUALITY AND SAFETY OF GAME MEAT FROM THE BIOCENOSIS OF THE BELOOSIPOVO MERCURY DEPOSIT
FERMENTED CREAM FOR CURD FORTIFIED WITH PROBIOTIC CULTURES: BIOTECHNOLOGICAL ASPECTS
EFFECTS OF OILS AND FATS ON THE QUALITY CHARACTERISTICS, NUTRITIONAL VALUE, AND STORAGE CAPACITY OF COOKIES
QUALITY AND OPTIMAL SHELF LIFE OF LATE SEASON GREEN CABBAGE
SPICY PLANT RAW MATERIALS IN CHOUX DOUGH
RUSSIAN AND FOREIGN CULTIVARS OF HONEYSUCKLE (LONICERA EDULIS TURCZ.): CULTIVATION STUDIES IN VITRO
ISOTOPIC AND CHEMICAL COMPOSITION OF THE DEEP WATER OF LAKE BAIKAL
COMBINED SURFACTANT AND ENZYME-ASSISTED EXTRACTION OF PECTIN FROM HAWTHORN (CRATAEGUS MONOGYNA JACQ.) FRUITS
INNOVATIVE WASTEWATER TREATMENT TECHNOLOGIES FOR RESOURCE-SAVING ACTIVITIES OF FEED MILLS
SUPERCRITICAL EXTRACTION TECHNOLOGY OF OBTAINING POLYUNSATURATED ACIDS FROM STARFISH (LYSASTROSOMA ANTHOSTICTA FISHER, 1922)
TECHNOLOGICAL POTENTIAL OF SARATOV SPRING DURUM WHEAT GRAIN
TECHNOLOGY AND THEORY OF MECHANICALLY ACTIVATED WATER IN BAKERY INDUSTRY
BIOLOGICALLY ACTIVE SUBSTANCES FROM POWDERED BARBERRY AND VIBURNUM
FERMENTED MILK BEVERAGES FORTIFIED WITH SOY PROTEIN
MICROBIOLOGICAL ASSESSMENT OF WHEAT AND BUCKWHEAT SPROUTING PROCESS
EFFECT OF BERRY EXTRACTS ON SACCHAROMYCES CEREVISIAE YEAST
EFFECT OF OAT-BASED INGREDIENTS ON THE QUALITY OF PASTRY PRODUCTS
EXTRACTION OF FROZEN BERRY RAW MATERIALS WITH A VIBRATION TRAY DEVICE
GRANULATED SUGAR-CONTAINING FUNCTIONAL PRODUCTS IN JELLY FILLINGS
DEVELOPING NEW SOFTWARE FOR FUNCTIONAL FOOD PRODUCTION
PHYSICAL AND CHEMICAL PARAMETERS OF EMULSIFIERS AND THEIR EFFECT ON THE PROCESS OF FOOD EMULSION FORMATION
THERMOPHYSICAL PARAMETERS OF A SEMI-FINISHED WATERMELON PRODUCT AS AN OBJECT OF DEHUMIDIFICATION
NEW STRUCTURED DAIRY PRODUCTS BASED ON QUALITY COMPLAINTS AND RISK QUALIMETRY
REGIONAL EXPERIENCE IN SUPPORTING THE DEVELOPMENT OF AGRICULTURAL CONSUMER COOPERATION
EFFECT OF POLYSACCHARIDE COMPOUNDS ON THE STABILITY OF OIL-IN-WATER EMULSIONS DURING STORAGE
EFFECT OF VIBRATION ON THE POROSITY AND STRENGTH OF INSTANT DRINK GRANULES
INNOVATIVE ENVIRONMENT IN PUBLIC CATERING
EFFECT OF DRY MATURATION TIME AND THE CURING COMPOSITION ON PROTEINS IN HIGH QUALITY BEEF
FRACTIONATION OF BULK FOOD PRODUCTS
CONSUMER QUALITIES AND POTENTIAL RELEVANCE OF DAIRY ALTERNATIVES FROM DOMESTIC BEANS AND PEAS
NEW NITROGEN-CONTAINING RAW MATERIALS IN DISTILLATE TECHNOLOGY
AUTUMN AND WINTER DIET OF PHASIANUS COLCHICUS IN THE CENTRAL CISCAUCASIA
RATING SYSTEM FOR QUALITY CONTROL OF FUNCTIONAL INSTANT DRINKS
EFFECT OF ELECTROCHEMICALLY ACTIVATED WATER ON THE QUALITY INDICATORS OF DOUGH AND WHEAT FLOUR PRODUCTS
ELDERBERRY (SAMBUCUS NIGRA L.) BEER WITH ANTIOXIDANT PROPERTIES
DIGITAL MARKETING COMMUNICATIONS IN THE SPORTS NUTRITION MARKET
PULSED ELECTRIC FIELD PROCESSING AS AN EFFECTIVE TOMATO PEELING METHOD
AQUEOUS ENZYMATIC EXTRACTION OF PROTEIN CONCENTRATES FROM CAMELINA SATIVA OIL CAKE
A NEW APPROACH TO DEVELOPING THE QUALITY OF YOGHURTS WITH FUNCTIONAL INGREDIENTS
ISOFLAVONOIDS IN SOY AND SOY-CONTAINING FOODS
ANTIOXIDANT PROPERTIES OF TRITERPENOIDS IN FAT-CONTAINING PRODUCTS
ENZYMATIC HYDROLYSIS OF PRETREATED MISCANTHUS BIOMASS
DEVELOPMENT AND QUALITY EVALUATION OF QUICK-FROZEN FRUIT-AND-BERRY DESSERTS
THE IMPACT OF VALUE CHAINS ON FOOD SECURITY
DEVELOPMENT AND EFFECT OF POULTRY LYMPHOID TISSUE SUPPLEMENT ON CELL VIABILITY IN CULTURE
COMPARATIVE ASSESSMENT OF THE QUALITY OF ROSE HIP PUREE PRODUCED BY DIFFERENT TECHNOLOGICAL METHODS
DIET OF THE GRAY PARTRIDGE (PERDIX PERDIX L.) IN THE CENTRAL CISCAUCASIA
ECOTOXICOLOGICAL ANALYSIS OF FALLOW SOILS AT THE YAMAL EXPERIMENTAL AGRICULTURAL STATION
BACTERIOPHAGES OF LACTIC ACID BACTERIA
MULTICOMPONENT COMPOSITES OF CYCLODEXTRIN NANOCOMPLEXES WITH BIOLOGICALLY ACTIVE SUBSTANCES FOR FUNCTIONAL FOODS
VARIOUS FLOURS IN PASTRY PRODUCTION TECHNOLOGY
BIOLOGICAL PROTEIN VALUE OF PTERIDIUM AQUILINUM (L.) KUHN
FORMATION OF WHIPPED YEAST-FREE BREAD CRUMB WITH INTENSIVE MICROWAVE CONVECTIVE BAKING
THE EFFECT OF WHEY PROTEIN CONCENTRATES ON TECHNOLOGICAL AND SENSORY QUALITY INDICATORS OF ICE CREAM
IDENTIFYING BIOACTIVE PEPTIDES FROM POULTRY BY-PRODUCTS
BIOLOGICAL SAFETY ASSESSMENT OF ANTARCTIC KRILL EUPHAUSIA SUPERBA (DANA, 1852) FROM THE ATLANTIC OCEAN
PHASE TRANSITIONS OF SWEETENED CONDENSED MILK IN EXTENDED STORAGE TEMPERATURE RANGES
EFFECT OF A COMPLEX PLANT ADDITIVE ON FLOUR MIXES AND WHEAT DOUGH
IDENTIFYING TARTRATE SALT CRYSTALS IN WINE SEDIMENT
FORTIFIED CONFECTIONERY CREAMS ON VEGETABLE OILS WITH A MODIFIED CARBOHYDRATE PROFILE
CEREALS AND CEREAL PRODUCTS FOR DIETARY PREVENTIVE NUTRITION
SEASONAL CHANGES IN THE PROTEIN COMPOSITION OF KHAINAK MILK
CLONAL MICROPROPAGATION AND PECULIARITIES OF ADAPTATION TO EX VITRO CONDITIONS OF FOREST BERRY PLANTS OF THE GENUS VACCINIUM
GEROPROTECTIVE ACTIVITY OF TRANS-CINNAMIC ACID ISOLATED FROM THE BAIKAL SKULLCAP ( SCUTELLARIA BAICALENSIS)
MICELLAR CASEIN PRODUCTION AND APPLICATION IN DAIRY PROTEIN INDUSTRY
COLD PLASMA PRETREATMENT IN PLANT MATERIAL DRYING
EFFECT OF YEAST BIOSORBENTS ON WINE QUALITY
DEVELOPING A HERBAL DRINK FROM GREEN ASPARAGUS (ASPARAGUS OFFICINALIS L.): EFFECT OF PROCESS PARAMETERS ON THE QUALITY OF THE PRODUCT
PEA AND CHICKPEA PROTEIN CONCENTRATES: QUALITY INDICATORS
QUALITY ANALYSIS OF SEMI-FINISHED PRODUCT FROM PINUS SIBIRICA KERNELS
SPICES, HERBS, AND ESSENTIAL-OIL PLANTS: YIELD AND FATTY ACID COMPOSITION OF SEEDS
DEFINING THE COMPOSITION OF FAT PHASE IN FOODS
ACIDIFICATION IN DISTILLATION TECHNOLOGY
SUSTAINABLE RAW MATERIAL BASE AS A FACTOR OF COMPETITIVENESS OF CHEESE-MAKING ENTERPRISES
A THEORETICAL STUDY OF STRUCTURAL, ELECTRONIC, AND VIBRATION PROPERTIES OF ACETYLCHOLINE CHLORIDE AND BROMIDE
EFFECT OF IONISING IRRADIATION ON WHEAT FLOUR
RHEOLOGICAL PROPERTIES OF MAYONNAISE WITH NON-TRADITIONAL INGREDIENTS
MICROBIAL TREATMENT AND OXIDATIVE STRESS IN AGRICULTURAL PLANTS
QUALITY INDICATORS OF AGARICUS BISPORUS AFTER ULTRAVIOLET TREATMENT
GAS CHROMATOGRAPHY-MASS SPECTROMETRY OF VOLATILE ORGANIC IMPURITIES IN WHISKEY
EVALUATING THE VEGETATION DEVELOPMENT OF COAL-MINE DUMPS
CONFECTIONERY STANDARDS IN THE EURASIAN ECONOMIC UNION
THE IMPACT OF TECHNOLOGICAL FACTORS ON THE AIR PHASE OF DEFROSTED FERMENTED-MILK DESSERTS
SONOCHEMICAL MICROSTRUCTURING OF SODIUM ALGINATE TO INCREASE ITS EFFECTIVENESS IN BAKERY
TRACE ELEMENTS IN INDIAN PEAFOWL (PAVO CRISTATUS): EXPOSURE ROUTES
CONVERSION OF WHEAT BRAN INTO TARGET BIOSYNTHETIC PRODUCTS
RESISTANCE TO SULFUR DIOXIDE AS A CRITERION FOR SELECTING SACCHAROMYCES CEREVISIAE FOR ORGANIC WINEMAKING
EFFECT OF WHOLE BARLEY TOLOKNO ON THE QUALITY OF BISCUITS
ENZYMATIC HYDROLYSIS OF SOY PROTEIN
EFFECT OF MICROWAVE RADIATION ON THE CHEMICAL COMPOSITION OF CHICKPEAS
CHEMICAL COMPOSITION AND SENSORY PROFILE OF SAUERKRAUT FROM DIFFERENT CABBAGE HYBRIDS
PUBLIC CATERING ENTERPRISES: ANALYSIS AND PROSPECTS OF INNOVATIVE DEVELOPMENT
PEPTIDES OF TRYPSIN HYDROLYZATE IN BOVINE COLOSTRUM
TRANSFORMATION OF APPLE COMPOSITION DURING CIDER PRODUCTION
EXTRACTING HYDROPHILIC COMPONENTS FROM POMEGRANATE PEEL AND PULP
HYBRID GEL AS A SUBSTITUTE FOR HARD FATS IN CONFECTIONERY
MICRO-INGREDIENT MARKETS AND THEIR IMPACT ON THE SUSTAINABILITY OF FOOD SYSTEMS
ELECTROTECHNOLOGICAL HEAT TREATMENT OF MILK: ENERGY AND EXERGY EFFICIENCY
TECHNOLOGICAL PROPERTIES OF DOUGH FROM A MIX OF RYE AND WHEAT FLOUR WITH PROCESSED SEA BUCKTHORN
EFFECT OF ELEVATED STORAGE TEMPERATURES ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF APPLE PUREE
QUALITY AND SAFETY OF WINE DURING STORAGE: PACKAGING AND STOPPER
MARKETING COMMUNICATION BARRIERS AND HOW TO OVERCOME THEM
NON-ALCOHOLIC BEVERAGES FROM SPROUTED BUCKWHEAT: TECHNOLOGY AND NUTRITIONAL VALUE
EFFECT OF MOISTURE CONTENT ON THE QUALITY AND QUANTITY OF SCREW-PRESSED FLAX SEED OIL
TRACE ELEMENTS IN THE MEAT AND INTERNAL ORGANS OF THE MOUNTAIN HARE (LEPUS TIMIDUS L., 1758) IN THE NORTH OF THE KRASNOYARSK REGION
ASSESSMENT-BASED OPTIMIZATION OF DISTILLATION PARAMETERS
EVAPORATION AS A METHOD FOR OBTAINING PLANT CONCENTRATES
EFFECTS OF A PLANT-BASED ADDITIVE ON THE PROPERTIES OF FLOUR AND DOUGH DURING FERMENTATION
ULTRASOUND TREATMENT OF IOTA-CARRAGEENAN AND GUAR GUM
COLD ATMOSPHERIC GAS PLASMA PROCESSING OF APPLE SLICES
NEURAL NETWORK AND HOME HYDROPONICS
EFFECT OF ESSENTIAL MICROELEMENTS ON PROTEOMIC PROFILE OF LAMB MUSCLE TISSUE PROTEIN
TYPICAL PROPERTIES OF BEVERAGES WITH DIFFERENT ETHANOL CONTENT: A COMPARATIVE ANALYSIS
PROSPECTS FOR DERIVATIVES OF GAME ANIMALS
EFFECT OF ULTRASONIC EXPOSURE ON THE EFFICIENCY OF DE-OILING FLUID LECITHINS
AUTOMATED MEASUREMENT OF AIR BUBBLES DISPERSION IN ICE CREAM USING MACHINE LEARNING METHODS
PEMPEK FISHCAKE FROM CHANNA MICROPELTES WITH PUMPKIN PUREE: QUALITY ASSESSMENT
DUE DILIGENCE IN DIGITAL PROFILING OF A COUNTERPARTY
POTENTIAL INTERFERING SUBSTANCES AND POTENTIOMETRIC ANTIOXIDANT ACTIVITY TESTS IN FOOD SYSTEMS
FUNCTIONAL BISCUITS WITH SOY PROTEIN
VALUE-ADDED ZOBO DRINK WITH DATE JUICE
BACTERIAL COMPOSITION OF DAIRY BASE DURING FERMENTATION
ANTAGONISTIC ACTIVITY OF EXTREMOPHILIC BACTERIA AGAINST PHYTOPATHOGENS IN AGRICULTURAL CROPS
NEW TECHNOLOGY OF FUNCTIONAL BAKERY PRODUCTS
SEASONAL VARIATIONS IN THE BIOLOGICAL VALUE OF KYRGYZ DONKEY’S MILK PROTEINS
SONOCHEMICAL EFFECTS ON WHEAT STARCH
ISOTOPE MASS SPECTROMETRY AS A TOOL FOR IDENTIFYING ORGANIC TOMATOES (SOLANUM LYCOPERSICUM L.)
EFFECT OF DRY AGING ON BEEF MUSCLE PROTEINS
OPTIMIZING THE PRODUCTION OF POLYSACCHARIDES FROM CYANOBACTERIUM SP. IPPAS B-1200
MICELLAR CASEIN IN RENNIN COAGULATION, CHEESE DEHYDRATION, AND RIPENING
SERUM ALKALINE PHOSPHATASE IN FREE-RANGING MALE MOOSE ALCES ALCES (LINNAEUS 1758) OF DIFFERENT AGE GROUPS
COMPREHENSIVE METHODOLOGICAL APPROACH TO DETERMINING LIPIDS IN CLAMS
IN VITRO PROBIOTIC EVALUATION OF YEASTS FROM COCONUT AND RAFFIA JUICES
CULTIVATING LIMNOSPIRA FUSIFORMIS FROM LAKE SOLENOYE, OMSK
ANTIBIOTIC RESISTANCE OF ENTEROBACTERIACEAE IN MICROBIOMES ASSOCIATED WITH POULTRY FARMING
DAIRY PRODUCTION IN THE CHUVASH REPUBLIC: SUCCESS FACTOR ANALYSIS
EFFECT OF THE SLOWEST HEATING ZONE MOVEMENT ON THERMOPHYSICAL KINETICS IN FOOD SYSTEMS
CHEMICAL AND THERMODYNAMIC PROPERTIES OF PURE AND MULTICOMPONENT SUCROSE SOLUTIONS
CHLOROGENIC ACID AND BIOHANIN A FROM TRIFOLIUM PRATENSE L. CALLUS CULTURE EXTRACT: FUNCTIONAL ACTIVITY IN VIVO
TOMATO POMACE KETCHUP: PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORY CHARACTERISTICS
RAW CURED POULTRY MEAT FORTIFIED WITH BEE POLLEN: BIOMEDICAL RESEARCH ON LABORATORY ANIMALS
EFFECT OF PACKAGING ON INSTANT FOODS FROM ROOT VEGETABLES
INORGANIC ACID ANIONS IN DISTILLED ALCOHOLIC BEVERAGES: CAPILLARY ELECTROPHORESIS WITH CONDUCTOMETRIC DETECTION
AGRICULTURAL TECHNOLOGY FOR PHYTOPHAGE AND PHYTOPATHOGEN RESISTANT PLANTING MATERIAL
NEURAL NETWORK TECHNOLOGIES IN PREDICTING THE OPERATING STATUS OF AGRICULTURAL ENTERPRISES
ELECTROCHEMICAL SENSORS BASED ON SINGLE-WALL CARBON NANOTUBES IN VOLTAMMETRIC ASCORBIC ACID TESTS
QUALITY ASSESSMENT OF YOUNG SPARKLING WINES OF CRIMEAN INDIGENOUS GRAPE VARIETIES
EFFECT OF WINE AND GRAPE SPIRITS FROM TABLE GRAPE VARIETIES ON SENSORY PROFILE OF GRAPE BEVERAGES
ENVIRONMENTALLY FRIENDLY ENERGY, EXTREMOPHILIC MICROORGANISMS, ENZYMATIC ACTIVITY, MICROBIAL FUEL CELL, HARD-TO-DECOMPOSE SUBSTRATES
ENZYMATIC LIQUEFACTION AND CHARACTERIZATION OF MANGIFERA LAURINA BLUME
EFFECT OF EXTERNAL FACTORS ON TRACE ELEMENT PROFILE AND BIOMASS OF MUSTARD (BRÁSSICA JÚNCEA L.) MICROGREENS: NEURAL NETWORK ANALYSIS
CLONAL MICROPROPAGATION OF WILD BERRY PLANTS OF THE GENUS RUBUS
QUAILS OF STAVROPOL REGION: AUTUMN FOOD HABITS
GLIADIN PROTEINS IN MUFFINS WITH QUINOA FLOUR
MICROWAVE-CONVECTIVE PROCESSING OF WHIPPED BREAD: MATHEMATICAL MODELING
VERTICAL VIBRATORY MIXERS IN FLOUR-MIXING TECHNOLOGY
DRYING GRAIN PRETREATED BY LOW-VOLTAGE SPARK-DISCHARGE PLASMA CHANNEL
PNEUMOCENTRIFUGAL CLASSIFICATION OF DISPERSED PARTICLES DURING GRAIN MILLING
PARAMETERS OF MODULAR MICROWAVE VACUUM EVAPORATORS
EFFECT OF ANTIBACTERIAL BRINE ON QUALITY AND MICROBIOLOGICAL SAFETY OF MEAT PRODUCTS
TEMPERATURE CHANGES IN MEAT PRODUCTS FRIED IN STEAM-CONVECTION OVEN
EXPRESS DIAGNOSTICS OF BANKRUPTCY RISKS BASED ON A SELECTIVE-INDICATIVE MODEL
LOW-TEMPERATURE PRESERVATION OF CHERRIES
PHYLOGENETIC DIVERSITY OF MICROORGANISMS FROM THE ABAKAN ARZHAN THERMAL SPRING: POTENTIAL PRODUCERS OF MICROBIAL ENERGY
TOLERANCE OF LACTOBACILLUS SAKEI TO OSMOTIC STRESS
MULTI-STAGE METHOD OF MILK POWDER PRODUCTION: ENERGY COSTS ANALYSIS
DEVELOPMENT OF LACTIC ACID MICROORGANISMS DURING FERMENTATION OF SUBSTRATE WITH AN INCREASED CONCENTRATION OF CARBOHYDRATES
NEURON NETWORK MODELING OF INTENSIFICATION OF ISOGUMULONE EXTRACTION IN A ROTARY PULSE GENERATOR
THE EFFECT OF REPLACING SUCROSE WITH GLUCOSE-FRUIT SYRUP ON THE QUALITY INDICATORS OF PLOMBIÈRES ICE-CREAM
CARREAU'S RHEOLOGICAL MODEL AND A.N. TIKHONOV’S REGULARIZATION METHOD: PARAMETRIC IDENTIFICATION BASED ON A CFD MODEL
MIGRATION OF HOP POLYPHENOLS IN BEER TECHNOLOGY: MODEL SOLUTION FOR VARIOUS HOPPING METHODS
EFFECT OF WATER CONTAMINATION ON THE PRESERVATION OF VITAMINS IN JUICES
Food Processing: Techniques and Technology
METHODOLOGICAL TOOLS FOR DIAGNOSING INSOLVENCY (BANKRUPTCY) OF ORGANIZATIONS IN THE ANTI-CRISIS MANAGEMENT SYSTEM
Volume, issue
50 № 4 Published
Authors
Chernichenko Svetlana , Kotov Roman
DOI
https://doi.org/10.21603/2074-9414-2020-4-588-601
Published
30.12.2020
Food Processing: Techniques and Technology
STREPTOMYCES AND BACILLUS KERATINASES: PROPERTIES AND USES
Volume, issue
50 № 4 Published
Authors
Dmitrieva Anastasia , Alexeyenko Andrey , Belova Daria , Piskaeva Nina , Tereshchuk Lyubov
DOI
https://doi.org/10.21603/2074-9414-2020-4-602-615
Published
30.12.2020
Food Processing: Techniques and Technology
RESEARCH AND DEVELOPMENT OF MALTODEXTRIN PRODUCTION TECHNOLOGY FOR THE DAIRY INDUSTRY
Volume, issue
50 № 4 Published
Authors
Fedorova Anastasiya , Kozlova Oksana , Slavyanskiy Anatoliy , Velichkovich Natalia , Le Violetta
DOI
https://doi.org/10.21603/2074-9414-2020-4-616-629
Published
30.12.2020
Food Processing: Techniques and Technology
DEVELOPMENT OF NEW MASH FILTERS FOR CRAFT BEER BREWING
Volume, issue
50 № 4 Published
Authors
Borodulin Dmitry , Shalev Aleksey , Safonova Elena , Prosin Maksim , Golovacheva Yana , Vagaytseva Elena
DOI
https://doi.org/10.21603/2074-9414-2020-4-630-641
Published
30.12.2020
Food Processing: Techniques and Technology
SYNERGETIC APPROACH TO AGRO-INDUSTRIAL TECHNOLOGIES OF THE FUTURE
Volume, issue
50 № 4 Published
Authors
Panfilov Viktor
DOI
https://doi.org/10.21603/2074-9414-2020-4-642-649
Published
30.12.2020
Food Processing: Techniques and Technology
ELECTROCHEMICAL AND OPTICAL MICROBIOLOGICAL TESTING: A COMPARATIVE STUDY ON PROPERTIES OF ESSENTIAL OILS
Volume, issue
50 № 4 Published
Authors
Sibirtsev Vladimir , Nechiporenko Uliana , Kabanov Vladimir , Kukin Mikhail
DOI
https://doi.org/10.21603/2074-9414-2020-4-650-659
Published
30.12.2020
Food Processing: Techniques and Technology
EFFECT OF POLLEN GRAINS ON THE COLOR OF HONEY FROM MELILOTUS OFFICINALIS (L.) PALL.
Volume, issue
50 № 4 Published
Authors
Golub Olga , Chekryga Galina , Motovilov Oleg
DOI
https://doi.org/10.21603/2074-9414-2020-4-660-669
Published
30.12.2020
Food Processing: Techniques and Technology
BIOCHEMICAL AND MICROSTRUCTURAL PROFILE OF THE THYROID GLAND FROM LAMBS RAISED ON EXPERIMENTAL DIETS
Volume, issue
50 № 4 Published
Authors
Giro Tatiana , Kulikovsky Andrey , Knyazeva Alexandra , Domnitsky Ivan , Giro Anna
DOI
https://doi.org/10.21603/2074-9414-2020-4-670-680
Published
30.12.2020
Food Processing: Techniques and Technology
MICROPLASMA PRETREATMENT F MANGO FRUITS DURING FREEZE DRYING WITH THERMOELECTRIC EMISSION
Volume, issue
50 № 4 Published
Authors
Sosnin Maxim , Shorstkii Ivan
DOI
https://doi.org/10.21603/2074-9414-2020-4-681-689
Published
30.12.2020
Food Processing: Techniques and Technology
ISOTOPES OF CARBON, OXYGEN, AND HYDROGEN ETHANOL IN FRUIT WINES
Volume, issue
50 № 4 Published
Authors
Oganesyants Lev , Panasyuk Alexander , Kuzmina Elena , Ganin Mikhail
DOI
https://doi.org/10.21603/2074-9414-2020-4-717-725
Published
30.12.2020
Food Processing: Techniques and Technology
CASEIN PROTEOLYSIS IN BIOACTIVE PEPTIDE PRODUCTION: OPTIMAL OPERATING PARAMETERS
Volume, issue
50 № 4 Published
Authors
Milentyeva Irina , Davydenko Nataliia , Rasshchepkin Aleksandr
DOI
https://doi.org/10.21603/2074-9414-2020-4-726-735
Published
30.12.2020
Food Processing: Techniques and Technology
NEW FUNCTIONAL FORMULATIONS FOR DRY SEAFOOD CONCENTRATES AND THEIR PROPERTIES
Volume, issue
50 № 4 Published
Authors
Bogdanov Valery Dmitrievich , Simdiankin Andrei , Pankina Anna Valeryevna , Mostovoi Vadim
DOI
https://doi.org/10.21603/2074-9414-2020-4-707-716
Published
30.12.2020
Food Processing: Techniques and Technology
NEW SAFETY MANAGEMENT SYSTEM FOR PASTA PRODUCTION
Volume, issue
50 № 4 Published
Authors
Fazullina Oliya , Smirnov Stanislav
DOI
https://doi.org/10.21603/2074-9414-2020-4-736-748
Published
30.12.2020
Food Processing: Techniques and Technology
CORRECTION OF THE CARBOHYDRATE COMPOSITION OF RAW MATERIALS FOR MICROBIAL TRANSFORMATION BASED ON MICROBIAL CONSORTIA
Volume, issue
50 № 4 Published
Authors
Kondratenko Vladimir , Posokina Natalia , Lyalina Ol’ga , Kolokolova Anastasiay , Glazkov Sergey
DOI
https://doi.org/10.21603/2074-9414-2020-4-749-762
Published
30.12.2020
Food Processing: Techniques and Technology
PSYCHROPHILIC MICROORGANISMS IN NATURAL SOURCES OF THE KEMEROVO REGION: ISOLATION AND ANTIMICROBIAL PROPERTIES
Volume, issue
50 № 4 Published
Authors
Dyshlyuk Lyubov , Babich Olga , Ostroumov Lev , Wang Xiaojie , Noskova Svetlana , Sukhikh Stanislav
DOI
https://doi.org/10.21603/2074-9414-2020-4-763-773
Published
30.12.2020
Food Processing: Techniques and Technology
FROZEN MEAT-CONTAINING SEMI-FINISHED MINCED PRODUCTS: BIOPOLYMER PACKAGING MATERIALS
Volume, issue
51 № 1 Published
Authors
Korotkiy Igor , Korotkaya Elena , Rasshchepkin Aleksandr , Sahabutdinova Gulnar
DOI
https://doi.org/10.21603/2074-9414-2021-1-6-16
Published
25.03.2021
Food Processing: Techniques and Technology
A NEW SYNBIOTIC FERMENTED DAIRY PRODUCT: TECHNOLOGICAL PRODUCTION FEATURES
Volume, issue
51 № 1 Published
Authors
Zakharova Lyudmila , Gorbunchikova Marina
DOI
https://doi.org/10.21603/2074-9414-2021-1-17-28
Published
25.03.2021
Food Processing: Techniques and Technology
QUALITY CONTROL OF COLOSTRUM AND PROTEIN CALF MILK REPLACERS
Volume, issue
51 № 1 Published
Authors
Kharitonov Vladimir , Asafov Vladimir , Iskakova Evgeniya , Tankova Nina , Halavach Tatsiana , Kurchenko Vladimir
DOI
https://doi.org/10.21603/2074-9414-2021-1-188-195
Published
25.03.2021
Food Processing: Techniques and Technology
EFFECT OF FREEZING MODES, STORAGE TIME, AND DEFROSTING METHODS ON MICROBIOLOGICAL QUALITY PARAMETERS OF APRICOTS
Volume, issue
51 № 1 Published
Authors
Guseynova Batuch , Asabutaev Islam , Daudova Tatyana
DOI
https://doi.org/10.21603/2074-9414-2021-1-29-38
Published
25.03.2021
Food Processing: Techniques and Technology
SPECIFIC MASS GROWTH RATE OF SUGAR CRYSTALS: PROBABILISTIC MODELING
Volume, issue
51 № 1 Published
Authors
Arapov Denis , Kuritsyn Vladimir , Petrov Sergey , Podgornova Nadezda , Zaitseva Mariya
DOI
https://doi.org/10.21603/2074-9414-2021-1-39-52
Published
25.03.2021
Food Processing: Techniques and Technology
EVALUATION OF THE EFFECT OF Κ-CASEIN GENE POLYMORPHISM IN MILK POWDER ON THE TECHNOLOGICAL PROPERTIES OF ACID-INDUCED MILK GELS
Volume, issue
51 № 1 Published
Authors
Kruchinin Alexandr , Turovskaya Svetlana , Illarionova Elena , Bigaeva Alana
DOI
https://doi.org/10.21603/2074-9414-2021-1-53-66
Published
25.03.2021
Food Processing: Techniques and Technology
CLONAL MICROPROPAGATION OF CRANBERRY (OXYCOCCUS PALUSTRIS PERS.)
Volume, issue
51 № 1 Published
Authors
Makarov Sergey , Kuznetsova Irina Borisovna , Upadyshev Mikhail Tar'evich , Rodin Sergey , Chudetsky Anton
DOI
https://doi.org/10.21603/2074-9414-2021-1-67-76
Published
25.03.2021
Food Processing: Techniques and Technology
NEW FUNCTIONAL PRODUCT FROM HORSEMEAT IN SAUCE
Volume, issue
51 № 1 Published
Authors
Namsaraeva Zorigma , Khamaganova Inga , Damdinova Tatiana
DOI
https://doi.org/10.21603/2074-9414-2021-1-77-85
Published
25.03.2021
Food Processing: Techniques and Technology
BIOCIDE EFFECT OF NON-THERMAL ATMOSPHERIC PRESSURE PLASMA
Volume, issue
51 № 1 Published
Authors
Petrukhina Daria , Polyakova Irina , Gorbatov Sergei
DOI
https://doi.org/10.21603/2074-9414-2021-1-86-97
Published
25.03.2021
Food Processing: Techniques and Technology
INNOVATIVE METHOD FOR OBTAINING BIOLOGICALLY ACTIVE COMPOUNDS FROM BREWERY MASH
Volume, issue
51 № 1 Published
Authors
Kobelev Konstantin , Gernet Marina , Gribkova Irina
DOI
https://doi.org/10.21603/2074-9414-2021-1-113-124
Published
25.03.2021
Food Processing: Techniques and Technology
SAFETY ASSESSMENT OF AQUEOUS AND SUPERCRITICAL CO2 EXTRACTS OF THE CHAGA MUSHROOM INONOTUS OBLIGUUS
Volume, issue
51 № 1 Published
Authors
Li Natalia , Kalenik Tatyana
DOI
https://doi.org/10.21603/2074-9414-2021-1-125-133
Published
25.03.2021
Food Processing: Techniques and Technology
TECHNOLOGY FOR THE BACILLUS MEGATERIUM FODDER BIOMASS PRODUCTION
Volume, issue
51 № 1 Published
Authors
Baurina Aleksandra , Baurin Dmitry , Shakir Irina , Panfilov Victor
DOI
https://doi.org/10.21603/2074-9414-2021-1-134-145
Published
25.03.2021
Food Processing: Techniques and Technology
MONETIZATION MANAGEMENT IN RESTAURANT BUSINESS
Volume, issue
51 № 1 Published
Authors
Kotliarov Ivan
DOI
https://doi.org/10.21603/2074-9414-2021-1-146-158
Published
25.03.2021
Food Processing: Techniques and Technology
BIOLOGICALLY ACTIVE SUBSTANCES OF VITIS AMURENSIS RUPR.: PREVENTING PREMATURE AGING
Volume, issue
51 № 1 Published
Authors
Praskova Juliya , Kiseleva Tatyana Fedorovna , Reznichenko Irina , Frolova Nina , Shkrabtak Natalia , Lawrence Yulia
DOI
https://doi.org/10.21603/2074-9414-2021-1-159-169
Published
25.03.2021
Food Processing: Techniques and Technology
EXPERIMENTAL DETERMINATION OF BIOLOGICALLY ACTIVE COMPOUNDS IN POMACE OF SIBERIAN BEET AND CARROT
Volume, issue
51 № 1 Published
Authors
Kozhemayko Anastasia , Sergeeva Irina , Dolgolyuk Irina
DOI
https://doi.org/10.21603/2074-9414-2021-1-179-187
Published
25.03.2021
Food Processing: Techniques and Technology
FLOUR BAKING MIXES: OPTIMAL OPERATING PARAMETERS FOR VIBRATION MIXERS
Volume, issue
51 № 1 Published
Authors
Borodulin Dmitry , Sukhorukov Dmitry , Musina Olga , Shulbaeva Margarita , Zorina Tatyana , Kiselev Dmitry , Miller Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2021-1-196-208
Published
25.03.2021
Food Processing: Techniques and Technology
FLUORESCENCE METHOD IN MEASURING THE DEGREE OF BRINE PENETRATION INTO BONELESS WHOLE-MUSCLE TURKEY MEAT
Volume, issue
51 № 2 Published
Authors
Moiseeva Natalia , Chekryga Galina , Motovilov Oleg , Golub Olga
DOI
https://doi.org/10.21603/2074-9414-2021-2-209-219
Published
15.06.2021
Food Processing: Techniques and Technology
THERMOPHYSICAL CHARACTERISTICS OF TROPICAL FRUITS IN MILK POWDER PRODUCTS
Volume, issue
51 № 2 Published
Authors
Korotkiy Igor , Neverov Evgeniy , Vladimirov Alexander , Neverova Olga , Proskuryakova Larisa
DOI
https://doi.org/10.21603/2074-9414-2021-2-220-231
Published
15.06.2021
Food Processing: Techniques and Technology
FORMING SOY MALT QUALITY WITH ORGANIC GROWTH PROMOTERS
Volume, issue
51 № 2 Published
Authors
Miller Yuliya , Kiseleva Tatyana Fedorovna , Arysheva Iulia
DOI
https://doi.org/10.21603/2074-9414-2021-2-248-259
Published
15.06.2021
Food Processing: Techniques and Technology
NEW MULTISTRAIN BACTERIAL CONSORTIUM FOR FEED PROBIOTICS
Volume, issue
51 № 2 Published
Authors
Volkova Galina , Serba Elena
DOI
https://doi.org/10.21603/2074-9414-2021-2-260-269
Published
15.06.2021
Food Processing: Techniques and Technology
EFFECT OF LIQUID FOOD VISCOSITY ON THE LOAD CHARACTERISTICS OF SINGLE-SCREW PUMPS
Volume, issue
51 № 2 Published
Authors
Naumov Vladimir Arkadievich
DOI
https://doi.org/10.21603/2074-9414-2021-2-290-300
Published
15.06.2021
Food Processing: Techniques and Technology
IMMOBILIZATION OF DAURIAN ROSEHIP ANTIOXIDANTS BY PROTEIN-LIPID INCLUSION
Volume, issue
51 № 2 Published
Authors
Bazhenova Bayana , Burkhanova Anastasia , Zabalueva Yuliya , Dobretsky Roman
DOI
https://doi.org/10.21603/2074-9414-2021-2-301-311
Published
15.06.2021
Food Processing: Techniques and Technology
PERSPECTIVE YEAST RACES FOR YOUNG SPARKLING WINES WITH A MUSCAT AROMA
Volume, issue
51 № 2 Published
Authors
Lutkov Igor , Yermolin Dmitry , Zadorozhnaya Daria , Lutkova Nataliya
DOI
https://doi.org/10.21603/2074-9414-2021-2-312-322
Published
15.06.2021
Food Processing: Techniques and Technology
ASSESSMENT OF FUNCTIONAL PROPERTIES AND SAFETY INDICATORS OF AMARANTH FLOUR GRAIN BREAD
Volume, issue
51 № 2 Published
Authors
Alekhina Nadezhda , Ponomareva Elena , Zharkova Irina , Grebenshchikov Andrej
DOI
https://doi.org/10.21603/2074-9414-2021-2-323-332
Published
15.06.2021
Food Processing: Techniques and Technology
ANTHOCYANIN FILMS IN FRESHNESS ASSESSMENT OF MINCED FISH
Volume, issue
51 № 2 Published
Authors
Chesnokova Natalya , Prikhodko Yury , Kuznetsova Alla , Kushnarenko Liudmila , Gerasimova Valeria
DOI
https://doi.org/10.21603/2074-9414-2021-2-349-362
Published
15.06.2021
Food Processing: Techniques and Technology
ULTRASONIC DEHYDRATION OF FOOD PRODUCTS WITH MOISTURE REMOVAL WITHOUT PHASE TRANSITION
Volume, issue
51 № 2 Published
Authors
Shalunov Andrey , Khmelev Vladimir , Terentiev Sergey , Nesterov Viktor , Golykh Roman
DOI
https://doi.org/10.21603/2074-9414-2021-2-363-373
Published
15.06.2021
Food Processing: Techniques and Technology
BETA-CAROTENE EXTRACTION IN COMPLEX FOOD ADDITIVES
Volume, issue
51 № 2 Published
Authors
Rudometova Natalia , Kulishova Kseniia
DOI
https://doi.org/10.21603/2074-9414-2021-2-374-386
Published
15.06.2021
Food Processing: Techniques and Technology
BIOETHANOL PRODUCTION FROM MISCANTHUS SINENSIS CELLULOSE BY BIOCONVERSION
Volume, issue
51 № 2 Published
Authors
Kriger Olga , Babich Olga , Dolganyuk Vyacheslav , Kozlova Oksana , Sukhikh Stanislav , Larichev Timothy
DOI
https://doi.org/10.21603/2074-9414-2021-2-387-394
Published
15.06.2021
Food Processing: Techniques and Technology
HPLC IDENTIFICATION OF MARE’S MILK AND ITS MIX WITH COW’S MILK
Volume, issue
51 № 2 Published
Authors
Kurchenko Vladimir , Simonenko Elena , Sushynskaya Natalia , Halavach Tatsiana , Petrov Andrey , Simonenko Sergey
DOI
https://doi.org/10.21603/2074-9414-2021-2-402-412
Published
15.06.2021
Food Processing: Techniques and Technology
CHEESE MARKET IN MOSCOW AND THE MOSCOW REGION: A REGIONAL ANALYSIS
Volume, issue
51 № 2 Published
Authors
Chebotarev Sergei , Dibrova Zhanna , Suray Natalya
DOI
https://doi.org/10.21603/2074-9414-2021-2-413-422
Published
15.06.2021
Food Processing: Techniques and Technology
CALLUS CULTURES OF THYMUS VULGARIS AND TRIFOLIUM PRATENSE AS A SOURCE OF GEROPROTECTORS
Volume, issue
51 № 2 Published
Authors
Dyshlyuk Lyubov , Fedorova Anastasiya , Loseva Anna , Eremeeva Natalya
DOI
https://doi.org/10.21603/2074-9414-2021-2-423-432
Published
15.06.2021
Food Processing: Techniques and Technology
A NEW APPROACH TO THE DEVELOPMENT OF FOOD PRODUCTS
Volume, issue
51 № 3 Published
Authors
Kurakin Mikhail , Ozherel'eva Anastasia , Motyreva Olga , Krapiva Tatyana
DOI
https://doi.org/10.21603/2074-9414-2021-3-434-448
Published
28.09.2021
Food Processing: Techniques and Technology
INFLUENCE OF ALCOHOLIC AND MALOLACTIC FERMENTATION ON THE LEVEL OF BIOGENIC AMINES IN WINE
Volume, issue
51 № 3 Published
Authors
Ageyeva Natalia , Shirshova Anastasia , Tikhonova Anastasia
DOI
https://doi.org/10.21603/2074-9414-2021-3-449-457
Published
28.09.2021
Food Processing: Techniques and Technology
IMPROVEMENT OF TECHNOLOGICAL INDICATORS OF SEMI-FINISHED PRODUCTS OF SUGAR PRODUCTION FROM BACTERIALLY INFECTED SUGAR BEET
Volume, issue
51 № 3 Published
Authors
Belyaeva Lubov , Pruzhin Michail , Ostapenko Alla , Gurova Valentina
DOI
https://doi.org/10.21603/2074-9414-2021-3-458-469
Published
28.09.2021
Food Processing: Techniques and Technology
PROPERTIES OF STARTER CULTURES BASED ON NON-TRADITIONAL FLOURS
Volume, issue
51 № 3 Published
Authors
Gur'ev Sergey , Popov Vitaly
DOI
https://doi.org/10.21603/2074-9414-2021-3-470-479
Published
28.09.2021
Food Processing: Techniques and Technology
SCIENTIFIC ASPECTS OF IDENTIFICATION CRITERIA FOR FRUIT DISTILLATES
Volume, issue
51 № 3 Published
Authors
Dubinina Elena , Krikunova Ludmila , Peschanskaya Violetta , Trishkaneva Marina
DOI
https://doi.org/10.21603/2074-9414-2021-3-480-491
Published
28.09.2021
Food Processing: Techniques and Technology
EFFECT OF DIETARY SUPPLEMENT FROM LYMPHOID TISSUE OF CHICKENS ON CELL VIABILITY
Volume, issue
51 № 3 Published
Authors
Kolberg Natalia , Tikhonova Nataliya , Tikhonov Sergey , Leontieva Svetlana
DOI
https://doi.org/10.21603/2074-9414-2021-3-492-502
Published
28.09.2021
Food Processing: Techniques and Technology
EFFECT OF LIGHT ON RHIZOGENESIS OF FOREST BERRY PLANTS DURING CLONAL MICROPROPAGATION
Volume, issue
51 № 3 Published
Authors
Makarov Sergey Sergeevich , Rodin Sergey , Kuznetsova Irina Borisovna , Chudetsky Anton , Tsaregradskaya Svetlana
DOI
https://doi.org/10.21603/2074-9414-2021-3-520-528
Published
28.09.2021
Food Processing: Techniques and Technology
FORMATION OF INDICATORS FOR ASSESSING THE EFFECTIVENESS OF THE USE OF HUMAN CAPITAL IN THE FOOD INDUSTRY
Volume, issue
51 № 3 Published
Authors
Skobliakova Irina , Efremova Svetlana
DOI
https://doi.org/10.21603/2074-9414-2021-3-529-537
Published
28.09.2021
Food Processing: Techniques and Technology
PROPERTIES OF POLYPHENOLS AND XYLOOLIGOSACCHARIDES OBTAINED BIOTECHNOLOGICALLY FROM PROCESSED MILLETS
Volume, issue
51 № 3 Published
Authors
Zyaynitdinov Damir , Ewteev Alexandr , Bannikova Anna
DOI
https://doi.org/10.21603/2074-9414-2021-3-538-548
Published
28.09.2021
Food Processing: Techniques and Technology
ASSESSMENT OF EXCHANGE OPTIONS FOR ATTRACTING EXTERNAL FINANCING BY SMALL AND MEDIUM BUSINESSES
Volume, issue
51 № 3 Published
Authors
Starchenko Elena , Verzhitskii Danil
DOI
https://doi.org/10.21603/2074-9414-2021-3-549-563
Published
28.09.2021
Food Processing: Techniques and Technology
BUCKWHEAT GRASS TEA BEVERAGES: ROW MATERIALS, PRODUCTION METHODS, AND BIOLOGICAL ACTIVITY
Volume, issue
51 № 3 Published
Authors
Tanashkina Tatiana , Piankova Alena , Semenyuta Anna , Kantemirov Alexey , Prikhodko Yury
DOI
https://doi.org/10.21603/2074-9414-2021-3-564-573
Published
28.09.2021
Food Processing: Techniques and Technology
QUALITY AND SAFETY OF GAME MEAT FROM THE BIOCENOSIS OF THE BELOOSIPOVO MERCURY DEPOSIT
Volume, issue
51 № 4 Published
Authors
Prosekov Alexander , Altshuler Olga , Kurbanova Marina
DOI
https://doi.org/10.21603/2074-9414-2021-4-654-663
Published
12.01.2022
Food Processing: Techniques and Technology
FERMENTED CREAM FOR CURD FORTIFIED WITH PROBIOTIC CULTURES: BIOTECHNOLOGICAL ASPECTS
Volume, issue
51 № 4 Published
Authors
Bukharev Andrew , Gavrilova Natalya , Kriger Olga , Chernopolskaya Natalya
DOI
https://doi.org/10.21603/2074-9414-2021-4-664-673
Published
12.01.2022
Food Processing: Techniques and Technology
EFFECTS OF OILS AND FATS ON THE QUALITY CHARACTERISTICS, NUTRITIONAL VALUE, AND STORAGE CAPACITY OF COOKIES
Volume, issue
51 № 4 Published
Authors
Demchenko Elena , Savenkova Tatiana , Mizinchikova Inessa
DOI
https://doi.org/10.21603/2074-9414-2021-4-674-689
Published
12.01.2022
Food Processing: Techniques and Technology
QUALITY AND OPTIMAL SHELF LIFE OF LATE SEASON GREEN CABBAGE
Volume, issue
51 № 4 Published
Authors
Ivanova Maria , Yanchenko Elena , Yanchenko Aleksey , Virchenko Ivan
DOI
https://doi.org/10.21603/2074-9414-2021-4-690-700
Published
12.01.2022
Food Processing: Techniques and Technology
SPICY PLANT RAW MATERIALS IN CHOUX DOUGH
Volume, issue
51 № 4 Published
Authors
Kopylova Anastasiia , Davydenko Nataliia , Sapozhnikov Aleksandr , Ulianova Galina
DOI
https://doi.org/10.21603/2074-9414-2021-2-701-711
Published
12.01.2022
Food Processing: Techniques and Technology
RUSSIAN AND FOREIGN CULTIVARS OF HONEYSUCKLE (LONICERA EDULIS TURCZ.): CULTIVATION STUDIES IN VITRO
Volume, issue
51 № 4 Published
Authors
Kulikova Elena Ivanovna , Makarov Sergey Sergeevich , Kuznetsova Irina Borisovna , Chudetsky Anton
DOI
https://doi.org/10.21603/2074-9414-2021-4-712-722
Published
12.01.2022
Food Processing: Techniques and Technology
ISOTOPIC AND CHEMICAL COMPOSITION OF THE DEEP WATER OF LAKE BAIKAL
Volume, issue
51 № 4 Published
Authors
Oganesyants Lev , Sevostianova Elena , Kuzmina Elena , Ganin Mikhail , Chebykin Eugene , Suturin Aleksandr
DOI
https://doi.org/10.21603/2074-9414-2021-4-723-732
Published
12.01.2022
Food Processing: Techniques and Technology
COMBINED SURFACTANT AND ENZYME-ASSISTED EXTRACTION OF PECTIN FROM HAWTHORN (CRATAEGUS MONOGYNA JACQ.) FRUITS
Volume, issue
51 № 4 Published
Authors
Novikova Anastasia , Skrypnik Liubov
DOI
https://doi.org/10.21603/2074-9414-2021-4-733-742
Published
12.01.2022
Food Processing: Techniques and Technology
INNOVATIVE WASTEWATER TREATMENT TECHNOLOGIES FOR RESOURCE-SAVING ACTIVITIES OF FEED MILLS
Volume, issue
51 № 4 Published
Authors
Mizanbekova Salima , Bogomolova Irina , Vasilenko Irina , Urazova Olga
DOI
https://doi.org/10.21603/2074-9414-2021-4-743-752
Published
12.01.2022
Food Processing: Techniques and Technology
SUPERCRITICAL EXTRACTION TECHNOLOGY OF OBTAINING POLYUNSATURATED ACIDS FROM STARFISH (LYSASTROSOMA ANTHOSTICTA FISHER, 1922)
Volume, issue
51 № 4 Published
Authors
Zakharenko Alexander , Kirichenko Konstantin , Vakhniuk Igor , Golokhvast Kirill
DOI
https://doi.org/10.21603/2074-9414-2021-4-753-758
Published
12.01.2022
Food Processing: Techniques and Technology
TECHNOLOGICAL POTENTIAL OF SARATOV SPRING DURUM WHEAT GRAIN
Volume, issue
51 № 4 Published
Authors
Sadygova Madina , Gaponov Sergei , Shutareva Galina , Tsetva Natalya , Kirillova Tatyana , Filina Darya
DOI
https://doi.org/10.21603/2074-9414-2021-4-759-767
Published
12.01.2022
Food Processing: Techniques and Technology
TECHNOLOGY AND THEORY OF MECHANICALLY ACTIVATED WATER IN BAKERY INDUSTRY
Volume, issue
51 № 4 Published
Authors
Rudnev Sergey , Shevchenko Tatyana , Ustinova Yulia , Kryuk Roman , Ivanov Viktor , Chistyakov Andrey
DOI
https://doi.org/10.21603/2074-9414-2021-4-768-778
Published
12.01.2022
Food Processing: Techniques and Technology
BIOLOGICALLY ACTIVE SUBSTANCES FROM POWDERED BARBERRY AND VIBURNUM
Volume, issue
51 № 4 Published
Authors
Dubtsova Galina , Lomakin Alexander , Kusova Irina , Bulannikova Ekaterina , Bystrov Dmitriy
DOI
https://doi.org/10.21603/2074-9414-2021-4-779-783
Published
12.01.2022
Food Processing: Techniques and Technology
FERMENTED MILK BEVERAGES FORTIFIED WITH SOY PROTEIN
Volume, issue
51 № 4 Published
Authors
Statsenko Ekaterina , Litvinenko Oksana , Kodirova Galina , Kubankova Galina , Korneva Nadezhda , Pokotilo Olesya
DOI
https://doi.org/10.21603/2074-9414-2021-4-784-794
Published
12.01.2022
Food Processing: Techniques and Technology
MICROBIOLOGICAL ASSESSMENT OF WHEAT AND BUCKWHEAT SPROUTING PROCESS
Volume, issue
51 № 4 Published
Authors
Zenkova Mariya , Melnikova Ludmila
DOI
https://doi.org/10.21603/2074-9414-2021-4-795-804
Published
12.01.2022
Food Processing: Techniques and Technology
EFFECT OF BERRY EXTRACTS ON SACCHAROMYCES CEREVISIAE YEAST
Volume, issue
51 № 4 Published
Authors
Kuzmina Svetlana , Kozubaeva Lyudmila , Egorova Elena , Kulushtayeva Botakoz , Smolnikova Farida
DOI
https://doi.org/10.21603/2074-9414-2021-4-819-831
Published
12.01.2022
Food Processing: Techniques and Technology
EFFECT OF OAT-BASED INGREDIENTS ON THE QUALITY OF PASTRY PRODUCTS
Volume, issue
51 № 4 Published
Authors
Shcherbakova Natalia , Misteneva Svetlana , Rudenko Oxana , Kondrat’ev Nikolay , Baskakov Andrew
DOI
https://doi.org/10.21603/2074-9414-2021-4-832-848
Published
12.01.2022
Food Processing: Techniques and Technology
EXTRACTION OF FROZEN BERRY RAW MATERIALS WITH A VIBRATION TRAY DEVICE
Volume, issue
51 № 4 Published
Authors
Plotnikova Liubov , Plotnikov Igor , Ivanov Pavel , Semenov Andrey , Plotnikova Irina , Plotnikov Konstantin
DOI
https://doi.org/10.21603/2074-9414-2021-4-849-858
Published
12.01.2022
Food Processing: Techniques and Technology
GRANULATED SUGAR-CONTAINING FUNCTIONAL PRODUCTS IN JELLY FILLINGS
Volume, issue
51 № 4 Published
Authors
Slavyanskiy Anatoliy , Gribkova Vera , Nikolaeva Natalia , Mitroshina Daria
DOI
https://doi.org/10.21603/2074-9414-2021-4-859-868
Published
12.01.2022
Food Processing: Techniques and Technology
DEVELOPING NEW SOFTWARE FOR FUNCTIONAL FOOD PRODUCTION
Volume, issue
51 № 4 Published
Authors
Titorenko Elena , Trofimova Natalia , Ermolaeva Evgenia , Trofimov Ivan , Breskin Leonid , Surkov Igor , Astakhova Natalia
DOI
https://doi.org/10.21603/2074-9414-2021-4-905-914
Published
12.01.2022
Food Processing: Techniques and Technology
PHYSICAL AND CHEMICAL PARAMETERS OF EMULSIFIERS AND THEIR EFFECT ON THE PROCESS OF FOOD EMULSION FORMATION
Volume, issue
51 № 4 Published
Authors
Tereshchuk Lyubov , Zagorodnikov Konstantin , Starovoitova Kseniya , Viushinskij Pavel
DOI
https://doi.org/10.21603/2074-9414-2021-4-915-929
Published
12.01.2022
Food Processing: Techniques and Technology
THERMOPHYSICAL PARAMETERS OF A SEMI-FINISHED WATERMELON PRODUCT AS AN OBJECT OF DEHUMIDIFICATION
Volume, issue
51 № 4 Published
Authors
Nugmanov Albert , Meshcheryakova Galina , Lebedev Viktor , Borodulin Dmitry , Aleksanian Igor , Sokolova Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2021-4-930-942
Published
12.01.2022
Food Processing: Techniques and Technology
NEW STRUCTURED DAIRY PRODUCTS BASED ON QUALITY COMPLAINTS AND RISK QUALIMETRY
Volume, issue
52 № 1 Published
Authors
Yankovskaya Valentina , Dunchenko Nina , Mikhaylova Kermen
DOI
https://doi.org/10.21603/2074-9414-2022-1-2-12
Published
14.04.2022
Food Processing: Techniques and Technology
REGIONAL EXPERIENCE IN SUPPORTING THE DEVELOPMENT OF AGRICULTURAL CONSUMER COOPERATION
Volume, issue
52 № 1 Published
Authors
Suray Natalya , Mirgorodskaya Marina , Kuraev Aleksey , Burlankov Petr , Melnikova Yulia
DOI
https://doi.org/10.21603/2074-9414-2022-1-13-31
Published
14.04.2022
Food Processing: Techniques and Technology
EFFECT OF POLYSACCHARIDE COMPOUNDS ON THE STABILITY OF OIL-IN-WATER EMULSIONS DURING STORAGE
Volume, issue
52 № 1 Published
Authors
Frolova Yuliya , Sobolev Roman , Sarkisyan Varuzhan , Kochetkova Alla
DOI
https://doi.org/10.21603/2074-9414-2022-1-32-45
Published
14.04.2022
Food Processing: Techniques and Technology
EFFECT OF VIBRATION ON THE POROSITY AND STRENGTH OF INSTANT DRINK GRANULES
Volume, issue
52 № 1 Published
Authors
Popov Anatoliy , Plotnikov Konstantin , Ivanov Pavel , Plotnikov Igor , Popov Dmitry , Plotnikova Irina
DOI
https://doi.org/10.21603/2074-9414-2022-1-58-69
Published
14.04.2022
Food Processing: Techniques and Technology
INNOVATIVE ENVIRONMENT IN PUBLIC CATERING
Volume, issue
52 № 1 Published
Authors
Gornikov Nikolaj , Mayurnikova Larisa , Novoselov Sergey , Krapiva Tatyana , Koksharov Arkadiy
DOI
https://doi.org/10.21603/2074-9414-2022-1-70-78
Published
14.04.2022
Food Processing: Techniques and Technology
EFFECT OF DRY MATURATION TIME AND THE CURING COMPOSITION ON PROTEINS IN HIGH QUALITY BEEF
Volume, issue
52 № 1 Published
Authors
Gurinovich Galina , Patrakova Irina , Khrenov Vladislav
DOI
https://doi.org/10.21603/2074-9414-2022-1-98-107
Published
14.04.2022
Food Processing: Techniques and Technology
FRACTIONATION OF BULK FOOD PRODUCTS
Volume, issue
52 № 1 Published
Authors
Slavyanskiy Anatoliy , Mitroshina Daria , Gribkova Vera , Karamzin Anatoly
DOI
https://doi.org/10.21603/2074-9414-2022-1-89-97
Published
14.04.2022
Food Processing: Techniques and Technology
CONSUMER QUALITIES AND POTENTIAL RELEVANCE OF DAIRY ALTERNATIVES FROM DOMESTIC BEANS AND PEAS
Volume, issue
52 № 1 Published
Authors
Veber Anna , Leonova Svetlana , Kondrateva Oksana
DOI
https://doi.org/10.21603/2074-9414-2022-1-108-122
Published
14.04.2022
Food Processing: Techniques and Technology
NEW NITROGEN-CONTAINING RAW MATERIALS IN DISTILLATE TECHNOLOGY
Volume, issue
52 № 1 Published
Authors
Krikunova Ludmila , Dubinina Elena , Peschanskaya Violetta , Ulyanova Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2022-1-123-132
Published
14.04.2022
Food Processing: Techniques and Technology
AUTUMN AND WINTER DIET OF PHASIANUS COLCHICUS IN THE CENTRAL CISCAUCASIA
Volume, issue
52 № 1 Published
Authors
Kaledin Anatoly , Malovichko Lyubov΄ , Rezanov Alexander , Drozdova Lyudmila
DOI
https://doi.org/10.21603/2074-9414-2022-1-133-143
Published
14.04.2022
Food Processing: Techniques and Technology
RATING SYSTEM FOR QUALITY CONTROL OF FUNCTIONAL INSTANT DRINKS
Volume, issue
52 № 1 Published
Authors
Mustafina Anna , Reznichenko Irina , Bakin Igor , Shilov Sergey
DOI
https://doi.org/10.21603/2074-9414-2022-1-144-155
Published
14.04.2022
Food Processing: Techniques and Technology
EFFECT OF ELECTROCHEMICALLY ACTIVATED WATER ON THE QUALITY INDICATORS OF DOUGH AND WHEAT FLOUR PRODUCTS
Volume, issue
52 № 1 Published
Authors
Pogorelov Alexander , Panait Artem , Kuznetsov Alexander , Molchanova Elena , Suvorov Oleg , Ipatova Larisa
DOI
https://doi.org/10.21603/2074-9414-2022-1-156-167
Published
14.04.2022
Food Processing: Techniques and Technology
ELDERBERRY (SAMBUCUS NIGRA L.) BEER WITH ANTIOXIDANT PROPERTIES
Volume, issue
52 № 1 Published
Authors
Burak Leonid , Zavaley Andrey
DOI
https://doi.org/10.21603/2074-9414-2022-1-168-177
Published
14.04.2022
Food Processing: Techniques and Technology
DIGITAL MARKETING COMMUNICATIONS IN THE SPORTS NUTRITION MARKET
Volume, issue
52 № 1 Published
Authors
Shemchuk Maria , Shadrin Vladislav , Komarcheva Oxsana , Konovalova Olga
DOI
https://doi.org/10.21603/2074-9414-2022-1-178-188
Published
14.04.2022
Food Processing: Techniques and Technology
PULSED ELECTRIC FIELD PROCESSING AS AN EFFECTIVE TOMATO PEELING METHOD
Volume, issue
52 № 1 Published
Authors
Khudyakov Dmitry , Sosnin Maxim , Munassar Emad M. A. , Techakanon Chukwan , Siemer Claudia , Toepfl Stefan , Shorstkii Ivan
DOI
https://doi.org/10.21603/2074-9414-2022-1-189-198
Published
14.04.2022
Food Processing: Techniques and Technology
AQUEOUS ENZYMATIC EXTRACTION OF PROTEIN CONCENTRATES FROM CAMELINA SATIVA OIL CAKE
Volume, issue
52 № 1 Published
Authors
Smol'nikova Yana , Bopp Valentina , Kolomeytsev Alexander , Stutko Oksana , Khanipova Vera , Broshko Dominik
DOI
https://doi.org/10.21603/2074-9414-2022-1-199-209
Published
14.04.2022
Food Processing: Techniques and Technology
A NEW APPROACH TO DEVELOPING THE QUALITY OF YOGHURTS WITH FUNCTIONAL INGREDIENTS
Volume, issue
52 № 2 Published
Authors
Dunchenko Nina , Yankovskaya Valentina
DOI
https://doi.org/10.21603/2074-9414-2022-2-2357
Published
06.07.2022
Food Processing: Techniques and Technology
ISOFLAVONOIDS IN SOY AND SOY-CONTAINING FOODS
Volume, issue
52 № 2 Published
Authors
Statsenko Ekaterina , Shtarberg Mikhail , Borodin Eugene
DOI
https://doi.org/10.21603/2074-9414-2022-2-2359
Published
06.07.2022
Food Processing: Techniques and Technology
ANTIOXIDANT PROPERTIES OF TRITERPENOIDS IN FAT-CONTAINING PRODUCTS
Volume, issue
52 № 2 Published
Authors
Averyanova Elena , Shkolnikova Marina , Chugunova Olga
DOI
https://doi.org/10.21603/2074-9414-2022-2-2358
Published
06.07.2022
Food Processing: Techniques and Technology
ENZYMATIC HYDROLYSIS OF PRETREATED MISCANTHUS BIOMASS
Volume, issue
52 № 2 Published
Authors
Kalashnikova Olga , Budenkova Ekaterina , Ulrikh Elena , Chupakhin Evgeny , Kriger Olga , Masiutin Yakov , Smaga Maria , Basova Yulia
DOI
https://doi.org/10.21603/2074-9414-2022-2-2361
Published
06.07.2022
Food Processing: Techniques and Technology
DEVELOPMENT AND QUALITY EVALUATION OF QUICK-FROZEN FRUIT-AND-BERRY DESSERTS
Volume, issue
52 № 2 Published
Authors
Guseynova Batuch , Asabutaev Islam , Daudova Tatyana
DOI
https://doi.org/10.21603/2074-9414-2022-2-2362
Published
06.07.2022
Food Processing: Techniques and Technology
THE IMPACT OF VALUE CHAINS ON FOOD SECURITY
Volume, issue
52 № 2 Published
Authors
Kazantseva Elena , Lyamkin Igor
DOI
https://doi.org/10.21603/2074-9414-2022-2-2363
Published
06.07.2022
Food Processing: Techniques and Technology
DEVELOPMENT AND EFFECT OF POULTRY LYMPHOID TISSUE SUPPLEMENT ON CELL VIABILITY IN CULTURE
Volume, issue
52 № 2 Published
Authors
Kolberg Natalia , Tikhonova Nataliya , Tikhonov Sergey , Leontieva Svetlana , Sergeeva Irina
DOI
https://doi.org/10.21603/2074-9414-2022-2-2364
Published
06.07.2022
Food Processing: Techniques and Technology
COMPARATIVE ASSESSMENT OF THE QUALITY OF ROSE HIP PUREE PRODUCED BY DIFFERENT TECHNOLOGICAL METHODS
Volume, issue
52 № 2 Published
Authors
Golub Olga , Chekryga Galina , Motovilov Oleg , Sherbinin Viacheslav
DOI
https://doi.org/10.21603/2074-9414-2022-2-2365
Published
06.07.2022
Food Processing: Techniques and Technology
DIET OF THE GRAY PARTRIDGE (PERDIX PERDIX L.) IN THE CENTRAL CISCAUCASIA
Volume, issue
52 № 2 Published
Authors
Kaledin Anatoly , Malovichko Lyubov΄ , Rezanov Alexander , Drozdova Lyudmila
DOI
https://doi.org/10.21603/2074-9414-2022-2-2367
Published
06.07.2022
Food Processing: Techniques and Technology
ECOTOXICOLOGICAL ANALYSIS OF FALLOW SOILS AT THE YAMAL EXPERIMENTAL AGRICULTURAL STATION
Volume, issue
52 № 2 Published
Authors
Nizamutdinov Timur , Suleymanov Azamat , Morgun Evgenia , Dinkelaker Natalia , Abakumov Evgeny
DOI
https://doi.org/10.21603/2074-9414-2022-2-2369
Published
06.07.2022
Food Processing: Techniques and Technology
BACTERIOPHAGES OF LACTIC ACID BACTERIA
Volume, issue
52 № 2 Published
Authors
Ganina Vera , Mashentseva Natalia , Ionova Inna
DOI
https://doi.org/10.21603/2074-9414-2022-2-2371
Published
06.07.2022
Food Processing: Techniques and Technology
MULTICOMPONENT COMPOSITES OF CYCLODEXTRIN NANOCOMPLEXES WITH BIOLOGICALLY ACTIVE SUBSTANCES FOR FUNCTIONAL FOODS
Volume, issue
52 № 2 Published
Authors
Kurchenko Vladimir , Halavach Tatsiana , Sushynskaya Natalia , Tarun Ekaterina , Dudchik Natalia , Tsygankow Vasili , Evdokimov Ivan , Lodygin Alexey
DOI
https://doi.org/10.21603/2074-9414-2022-2-2370
Published
06.07.2022
Food Processing: Techniques and Technology
VARIOUS FLOURS IN PASTRY PRODUCTION TECHNOLOGY
Volume, issue
52 № 2 Published
Authors
Renzyaeva Tamara , Tuboltseva Anna , Renzyaev Anton
DOI
https://doi.org/10.21603/2074-9414-2022-2-2373
Published
06.07.2022
Food Processing: Techniques and Technology
BIOLOGICAL PROTEIN VALUE OF PTERIDIUM AQUILINUM (L.) KUHN
Volume, issue
52 № 2 Published
Authors
Cheremnykh Daria , Gubanenko Galina , Rechkina Ekaterina , Mayurnikova Larisa , Teplyuk Nadezhda
DOI
https://doi.org/10.21603/2074-9414-2022-2-2374
Published
06.07.2022
Food Processing: Techniques and Technology
FORMATION OF WHIPPED YEAST-FREE BREAD CRUMB WITH INTENSIVE MICROWAVE CONVECTIVE BAKING
Volume, issue
52 № 3 Published
Authors
Magomedov Gazibeg , Khvostov Anatoly , Zhuravlev A. , Magomedov Magomed , Taratukhin Aleksei , Plotnikova Inessa
DOI
https://doi.org/10.21603/2074-9414-2022-3-2375
Published
05.10.2022
Food Processing: Techniques and Technology
THE EFFECT OF WHEY PROTEIN CONCENTRATES ON TECHNOLOGICAL AND SENSORY QUALITY INDICATORS OF ICE CREAM
Volume, issue
52 № 3 Published
Authors
Gursky I. , Tvorogova Antonina
DOI
https://doi.org/10.21603/2074-9414-2022-3-2376
Published
05.10.2022
Food Processing: Techniques and Technology
IDENTIFYING BIOACTIVE PEPTIDES FROM POULTRY BY-PRODUCTS
Volume, issue
52 № 3 Published
Authors
Voroshilin Roman , Kurbanova Marina , Yustratov Vladimir , Larichev Timothy
DOI
https://doi.org/10.21603/2074-9414-2022-3-2387
Published
05.10.2022
Food Processing: Techniques and Technology
BIOLOGICAL SAFETY ASSESSMENT OF ANTARCTIC KRILL EUPHAUSIA SUPERBA (DANA, 1852) FROM THE ATLANTIC OCEAN
Volume, issue
52 № 3 Published
Authors
Lazareva Olga , Sytov Aleksandr
DOI
https://doi.org/10.21603/2074-9414-2022-3-2378
Published
05.10.2022
Food Processing: Techniques and Technology
PHASE TRANSITIONS OF SWEETENED CONDENSED MILK IN EXTENDED STORAGE TEMPERATURE RANGES
Volume, issue
52 № 3 Published
Authors
Ryabova Anastasia , Tolmachev Vladislav , Galstyan Aram
DOI
https://doi.org/10.21603/2074-9414-2022-3-2379
Published
05.10.2022
Food Processing: Techniques and Technology
EFFECT OF A COMPLEX PLANT ADDITIVE ON FLOUR MIXES AND WHEAT DOUGH
Volume, issue
52 № 3 Published
Authors
Maslov Alexander , Mingaleeva Zamira , Yamashev Timur , Shibaeva Nailya
DOI
https://doi.org/10.21603/2074-9414-2022-3-2385
Published
05.10.2022
Food Processing: Techniques and Technology
IDENTIFYING TARTRATE SALT CRYSTALS IN WINE SEDIMENT
Volume, issue
52 № 3 Published
Authors
Gnilomedova Nonna , Anikina Nadezhda , Vesyutova Antonina , Oleinikova Veronika , Gavrish Vladimir , Chayka Tatyana
DOI
https://doi.org/10.21603/2074-9414-2022-3-2382
Published
05.10.2022
Food Processing: Techniques and Technology
FORTIFIED CONFECTIONERY CREAMS ON VEGETABLE OILS WITH A MODIFIED CARBOHYDRATE PROFILE
Volume, issue
52 № 3 Published
Authors
Zaytseva Larisa , Ruban Natalia , Tsyganova Tatiana , Mazukabzova Ella
DOI
https://doi.org/10.21603/2074-9414-2022-3-2377
Published
05.10.2022
Food Processing: Techniques and Technology
CEREALS AND CEREAL PRODUCTS FOR DIETARY PREVENTIVE NUTRITION
Volume, issue
52 № 3 Published
Authors
Urubkov Sergey , Korolev Aleksei , Smirnov Stanislav
DOI
https://doi.org/10.21603/2074-9414-2022-3-2380
Published
05.10.2022
Food Processing: Techniques and Technology
SEASONAL CHANGES IN THE PROTEIN COMPOSITION OF KHAINAK MILK
Volume, issue
52 № 3 Published
Authors
Elemanova Rimma
DOI
https://doi.org/10.21603/2074-9414-2022-3-2381
Published
05.10.2022
Food Processing: Techniques and Technology
CLONAL MICROPROPAGATION AND PECULIARITIES OF ADAPTATION TO EX VITRO CONDITIONS OF FOREST BERRY PLANTS OF THE GENUS VACCINIUM
Volume, issue
52 № 3 Published
Authors
Chudetsky Anton , Rodin Sergey , Zarubina Lilia , Kuznetsova Irina Borisovna , Tyak Galina
DOI
https://doi.org/10.21603/2074-9414-2022-3-2386
Published
05.10.2022
Food Processing: Techniques and Technology
GEROPROTECTIVE ACTIVITY OF TRANS-CINNAMIC ACID ISOLATED FROM THE BAIKAL SKULLCAP ( SCUTELLARIA BAICALENSIS)
Volume, issue
52 № 3 Published
Authors
Fedorova Anastasiya , Dyshlyuk Lyubov , Milentyeva Irina , Loseva Anna , Neverova Olga , Khelef Mohammed El Amine
DOI
https://doi.org/10.21603/2074-9414-2022-3-2388
Published
05.10.2022
Food Processing: Techniques and Technology
MICELLAR CASEIN PRODUCTION AND APPLICATION IN DAIRY PROTEIN INDUSTRY
Volume, issue
52 № 3 Published
Authors
Melnikova Elena , Stanislavskaya Ekaterina , Bogdanova Ekaterina , Shabalova Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2022-3-2389
Published
05.10.2022
Food Processing: Techniques and Technology
COLD PLASMA PRETREATMENT IN PLANT MATERIAL DRYING
Volume, issue
52 № 3 Published
Authors
Shorstkii Ivan
DOI
https://doi.org/10.21603/2074-9414-2022-3-2391
Published
05.10.2022
Food Processing: Techniques and Technology
EFFECT OF YEAST BIOSORBENTS ON WINE QUALITY
Volume, issue
52 № 4 Published
Authors
Ageyeva Natalia , Tikhonova Anastasia , Burtsev Boris , Khrapov Anton
DOI
https://doi.org/10.21603/2074-9414-2022-4-2392
Published
21.12.2022
Food Processing: Techniques and Technology
DEVELOPING A HERBAL DRINK FROM GREEN ASPARAGUS (ASPARAGUS OFFICINALIS L.): EFFECT OF PROCESS PARAMETERS ON THE QUALITY OF THE PRODUCT
Volume, issue
52 № 4 Published
Authors
Nguyen Quang Vinh , Le Dang Pha , Nguyen Minh Trung , Tran Thi Yen Nhi , Le Dang Truong
DOI
https://doi.org/10.21603/2074-9414-2022-4-2393
Published
21.12.2022
Food Processing: Techniques and Technology
PEA AND CHICKPEA PROTEIN CONCENTRATES: QUALITY INDICATORS
Volume, issue
52 № 4 Published
Authors
Kolpakova Valentina , Ulanova Rusalia , Kulikov Denis , Gulakova Valentina , Semenov Gennadiy , Shevjakova Ludmila
DOI
https://doi.org/10.21603/2074-9414-2022-4-2394
Published
21.12.2022
Food Processing: Techniques and Technology
QUALITY ANALYSIS OF SEMI-FINISHED PRODUCT FROM PINUS SIBIRICA KERNELS
Volume, issue
52 № 4 Published
Authors
Mazalevskiy Viktor , Golub Olga , Chekryga Galina , Boroday Elena , Motovilov Oleg
DOI
https://doi.org/10.21603/2074-9414-2022-4-2396
Published
21.12.2022
Food Processing: Techniques and Technology
SPICES, HERBS, AND ESSENTIAL-OIL PLANTS: YIELD AND FATTY ACID COMPOSITION OF SEEDS
Volume, issue
52 № 4 Published
Authors
Sachyuka Tatsiana , Feskova Alena , Kovalenko Natallia , Supichenko Galina , Bosak Viktar
DOI
https://doi.org/10.21603/2074-9414-2022-4-2397
Published
21.12.2022
Food Processing: Techniques and Technology
DEFINING THE COMPOSITION OF FAT PHASE IN FOODS
Volume, issue
52 № 4 Published
Authors
Serikov Maksat , Nurgaliyeva Meruyet , Myrzabek Karima , Toishimanov Maxat , Baktybayeva Farida
DOI
https://doi.org/10.21603/2074-9414-2022-4-2398
Published
21.12.2022
Food Processing: Techniques and Technology
ACIDIFICATION IN DISTILLATION TECHNOLOGY
Volume, issue
52 № 4 Published
Authors
Krikunova Ludmila , Dubinina Elena , Peschanskaya Violetta , Obodeeva Olga
DOI
https://doi.org/10.21603/2074-9414-2022-4-2399
Published
21.12.2022
Food Processing: Techniques and Technology
SUSTAINABLE RAW MATERIAL BASE AS A FACTOR OF COMPETITIVENESS OF CHEESE-MAKING ENTERPRISES
Volume, issue
52 № 4 Published
Authors
Panasenko Svetlana , Suray Natalya , Tatochenko Alexander , Rodinova Nadezhda , Ostrouhov Vladimir
DOI
https://doi.org/10.21603/2074-9414-2022-4-2400
Published
21.12.2022
Food Processing: Techniques and Technology
A THEORETICAL STUDY OF STRUCTURAL, ELECTRONIC, AND VIBRATION PROPERTIES OF ACETYLCHOLINE CHLORIDE AND BROMIDE
Volume, issue
52 № 4 Published
Authors
Gordienko Kirill , Gordienko Aleksei , Zhuravlev Yurii
DOI
https://doi.org/10.21603/2074-9414-2022-4-2395
Published
21.12.2022
Food Processing: Techniques and Technology
EFFECT OF IONISING IRRADIATION ON WHEAT FLOUR
Volume, issue
52 № 4 Published
Authors
Romanov Aleksandr , Markov Aleksandr , Sergeeva Irina , Kozubaeva Lyudmila , Protopopov Dmitry
DOI
https://doi.org/10.21603/2074-9414-2022-4-2401
Published
21.12.2022
Food Processing: Techniques and Technology
RHEOLOGICAL PROPERTIES OF MAYONNAISE WITH NON-TRADITIONAL INGREDIENTS
Volume, issue
52 № 4 Published
Authors
Bredikhin Sergey , Martekha Alexander , Andreev Vladimir , Kaverina Yuliya , Korotkiy Igor
DOI
https://doi.org/10.21603/2074-9414-2022-4-2402
Published
21.12.2022
Food Processing: Techniques and Technology
MICROBIAL TREATMENT AND OXIDATIVE STRESS IN AGRICULTURAL PLANTS
Volume, issue
52 № 4 Published
Authors
Milentyeva Irina , Fotina Natalya , Zharko Maria , Proskuryakova Larisa
DOI
https://doi.org/10.21603/2074-9414-2022-4-2403
Published
21.12.2022
Food Processing: Techniques and Technology
QUALITY INDICATORS OF AGARICUS BISPORUS AFTER ULTRAVIOLET TREATMENT
Volume, issue
52 № 4 Published
Authors
Kondratenko Vladimir , Posokina Natalia , Fedyanina Natalia , Karastoyanova Olga , Korovkina Nadezhda
DOI
https://doi.org/10.21603/2074-9414-2022-4-2404
Published
21.12.2022
Food Processing: Techniques and Technology
GAS CHROMATOGRAPHY-MASS SPECTROMETRY OF VOLATILE ORGANIC IMPURITIES IN WHISKEY
Volume, issue
52 № 4 Published
Authors
Shelekhova Nataliya , Shelekhova Tamara , Skvortsova Liubov , Poltavskaya Natalya
DOI
https://doi.org/10.21603/2074-9414-2022-4-2406
Published
21.12.2022
Food Processing: Techniques and Technology
EVALUATING THE VEGETATION DEVELOPMENT OF COAL-MINE DUMPS
Volume, issue
52 № 4 Published
Authors
Stepanyuk Galina , Zaushintsena Alexandra , Burenkov Sergey , Svirkova Svetlana , Gavrilov Alexandr , Osintseva Maria
DOI
https://doi.org/10.21603/2074-9414-2022-4-2407
Published
21.12.2022
Food Processing: Techniques and Technology
CONFECTIONERY STANDARDS IN THE EURASIAN ECONOMIC UNION
Volume, issue
52 № 4 Published
Authors
Demchenko Elena
DOI
https://doi.org/10.21603/2074-9414-2022-4-2409
Published
21.12.2022
Food Processing: Techniques and Technology
THE IMPACT OF TECHNOLOGICAL FACTORS ON THE AIR PHASE OF DEFROSTED FERMENTED-MILK DESSERTS
Volume, issue
53 № 1 Published
Authors
Gursky I. , Tvorogova Antonina
DOI
https://doi.org/10.21603/2074-9414-2023-1-2410
Published
27.03.2023
Food Processing: Techniques and Technology
SONOCHEMICAL MICROSTRUCTURING OF SODIUM ALGINATE TO INCREASE ITS EFFECTIVENESS IN BAKERY
Volume, issue
53 № 1 Published
Authors
Paymulina Anastasia , Potoroko Irina , Naumenko Natalia , Motovilov Oleg
DOI
https://doi.org/10.21603/2074-9414-2023-1-2411
Published
27.03.2023
Food Processing: Techniques and Technology
TRACE ELEMENTS IN INDIAN PEAFOWL (PAVO CRISTATUS): EXPOSURE ROUTES
Volume, issue
53 № 1 Published
Authors
Kaledin Anatoly , Stepanova Marina , Ostapenko Vladimir
DOI
https://doi.org/10.21603/2074-9414-2023-1-2412
Published
27.03.2023
Food Processing: Techniques and Technology
CONVERSION OF WHEAT BRAN INTO TARGET BIOSYNTHETIC PRODUCTS
Volume, issue
53 № 1 Published
Authors
Pogorelova Natalya , Gavrilova Natalya
DOI
https://doi.org/10.21603/2074-9414-2023-1-2414
Published
27.03.2023
Food Processing: Techniques and Technology
RESISTANCE TO SULFUR DIOXIDE AS A CRITERION FOR SELECTING SACCHAROMYCES CEREVISIAE FOR ORGANIC WINEMAKING
Volume, issue
53 № 1 Published
Authors
Peskova Irina , Tanashchuk Tatiana , Ostroukhova Elena , Lutkova Nataliya , Vyugina Mariya
DOI
https://doi.org/10.21603/2074-9414-2023-1-2415
Published
27.03.2023
Food Processing: Techniques and Technology
EFFECT OF WHOLE BARLEY TOLOKNO ON THE QUALITY OF BISCUITS
Volume, issue
53 № 1 Published
Authors
Misteneva Svetlana , Shcherbakova Natalia , Kondrat’ev Nikolay
DOI
https://doi.org/10.21603/2074-9414-2023-1-2416
Published
27.03.2023
Food Processing: Techniques and Technology
ENZYMATIC HYDROLYSIS OF SOY PROTEIN
Volume, issue
53 № 1 Published
Authors
Sokolov Dmitry , Bolkhonov Bulat , Zhamsaranova Sesegma , Lebedeva Svetlana , Bazhenova Bayana
DOI
https://doi.org/10.21603/2074-9414-2023-1-2418
Published
27.03.2023
Food Processing: Techniques and Technology
EFFECT OF MICROWAVE RADIATION ON THE CHEMICAL COMPOSITION OF CHICKPEAS
Volume, issue
53 № 1 Published
Authors
Khramova Valentina , Surkov Dmitry , Lubchinsky Kirill
DOI
https://doi.org/10.21603/2074-9414-2023-1-2417
Published
27.03.2023
Food Processing: Techniques and Technology
CHEMICAL COMPOSITION AND SENSORY PROFILE OF SAUERKRAUT FROM DIFFERENT CABBAGE HYBRIDS
Volume, issue
53 № 1 Published
Authors
Yanchenko Elena , Volkova Galina , Kuksova Elena , Virchenko Ivan , Yanchenko Aleksey , Serba Elena , Ivanova Maria
DOI
https://doi.org/10.21603/2074-9414-2023-1-2420
Published
27.03.2023
Food Processing: Techniques and Technology
PUBLIC CATERING ENTERPRISES: ANALYSIS AND PROSPECTS OF INNOVATIVE DEVELOPMENT
Volume, issue
53 № 1 Published
Authors
Mayurnikova Larisa , Koksharov Arkadiy , Krapiva Tatyana , Petkovich Anna , Meshkov Vladislav
DOI
https://doi.org/10.21603/2074-9414-2023-1-2421
Published
27.03.2023
Food Processing: Techniques and Technology
PEPTIDES OF TRYPSIN HYDROLYZATE IN BOVINE COLOSTRUM
Volume, issue
53 № 1 Published
Authors
Tikhonov Sergey , Tikhonova Nataliya , Tursunov Khatam , Danilova Irina , Lazarev Vladimir
DOI
https://doi.org/10.21603/2074-9414-2023-1-2422
Published
27.03.2023
Food Processing: Techniques and Technology
TRANSFORMATION OF APPLE COMPOSITION DURING CIDER PRODUCTION
Volume, issue
53 № 1 Published
Authors
Shirshova Anastasia , Ageyeva Natalia , Ulyanovskaya Elena , Chernutskaya Evgenia
DOI
https://doi.org/10.21603/2074-9414-2023-1-2423
Published
27.03.2023
Food Processing: Techniques and Technology
EXTRACTING HYDROPHILIC COMPONENTS FROM POMEGRANATE PEEL AND PULP
Volume, issue
53 № 1 Published
Authors
Hafizov Samir , Musina Olga , Hafizov Gharib
DOI
https://doi.org/10.21603/2074-9414-2023-1-2425
Published
27.03.2023
Food Processing: Techniques and Technology
HYBRID GEL AS A SUBSTITUTE FOR HARD FATS IN CONFECTIONERY
Volume, issue
53 № 1 Published
Authors
Kutsenkova Vasilissa , Nepovinnykh Nataliia , Yeganehzad Samira
DOI
https://doi.org/10.21603/2074-9414-2023-1-2426
Published
27.03.2023
Food Processing: Techniques and Technology
MICRO-INGREDIENT MARKETS AND THEIR IMPACT ON THE SUSTAINABILITY OF FOOD SYSTEMS
Volume, issue
53 № 1 Published
Authors
Kazantseva Elena , Lyamkin Igor
DOI
https://doi.org/10.21603/2074-9414-2023-1-2424
Published
27.03.2023
Food Processing: Techniques and Technology
ELECTROTECHNOLOGICAL HEAT TREATMENT OF MILK: ENERGY AND EXERGY EFFICIENCY
Volume, issue
53 № 2 Published
Authors
Bagaev Andrei , Bobrovskiy Sergey
DOI
https://doi.org/10.21603/2074-9414-2023-2-2428
Published
23.06.2023
Food Processing: Techniques and Technology
TECHNOLOGICAL PROPERTIES OF DOUGH FROM A MIX OF RYE AND WHEAT FLOUR WITH PROCESSED SEA BUCKTHORN
Volume, issue
53 № 2 Published
Authors
Koneva Svetlana , Zakharova Alexandra , Meleshkina Larisa , Egorova Elena , Mashkova Iryna
DOI
https://doi.org/10.21603/2074-9414-2023-2-2431
Published
23.06.2023
Food Processing: Techniques and Technology
EFFECT OF ELEVATED STORAGE TEMPERATURES ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF APPLE PUREE
Volume, issue
53 № 2 Published
Authors
Sergeev Andrey , Kalinina Irina , Shilkina Natalia , Barashkova Irina , Gradova Margaret , Motyakin Mikhail , Ivanov Victor
DOI
https://doi.org/10.21603/2074-9414-2023-2-2430
Published
23.06.2023
Food Processing: Techniques and Technology
QUALITY AND SAFETY OF WINE DURING STORAGE: PACKAGING AND STOPPER
Volume, issue
53 № 2 Published
Authors
Chemisova Larisa , Ageyeva Natalia , Yakimenko Elena
DOI
https://doi.org/10.21603/2074-9414-2023-2-2432
Published
23.06.2023
Food Processing: Techniques and Technology
MARKETING COMMUNICATION BARRIERS AND HOW TO OVERCOME THEM
Volume, issue
53 № 2 Published
Authors
Shemchuk Maria , Komarcheva Oxsana , Shadrin Vladislav
DOI
https://doi.org/10.21603/2074-9414-2023-2-2433
Published
23.06.2023
Food Processing: Techniques and Technology
NON-ALCOHOLIC BEVERAGES FROM SPROUTED BUCKWHEAT: TECHNOLOGY AND NUTRITIONAL VALUE
Volume, issue
53 № 2 Published
Authors
Zenkova Mariya , Melnikova Ludmila , Timofeeva Valentina
DOI
https://doi.org/10.21603/2074-9414-2023-2-2435
Published
23.06.2023
Food Processing: Techniques and Technology
EFFECT OF MOISTURE CONTENT ON THE QUALITY AND QUANTITY OF SCREW-PRESSED FLAX SEED OIL
Volume, issue
53 № 2 Published
Authors
Hasanov Jahongir , Mirzaxmedov Sherzod , Sultonova Elvira , Salikhov Shavkat
DOI
https://doi.org/10.21603/2074-9414-2023-2-2434
Published
23.06.2023
Food Processing: Techniques and Technology
TRACE ELEMENTS IN THE MEAT AND INTERNAL ORGANS OF THE MOUNTAIN HARE (LEPUS TIMIDUS L., 1758) IN THE NORTH OF THE KRASNOYARSK REGION
Volume, issue
53 № 2 Published
Authors
Kochkarev Pavel , Koshurnikova Maria , Sergeyev Alexey , Shiryaev Valery
DOI
https://doi.org/10.21603/2074-9414-2023-2-2436
Published
23.06.2023
Food Processing: Techniques and Technology
ASSESSMENT-BASED OPTIMIZATION OF DISTILLATION PARAMETERS
Volume, issue
53 № 2 Published
Authors
Krikunova Ludmila , Dubinina Elena , Sviridov Dmitry , Tomgorova Svetlana
DOI
https://doi.org/10.21603/2074-9414-2023-2-2437
Published
23.06.2023
Food Processing: Techniques and Technology
EVAPORATION AS A METHOD FOR OBTAINING PLANT CONCENTRATES
Volume, issue
53 № 2 Published
Authors
Kulikova Nataliya , Chernobrovina Antonina , Roeva Natalia , Popova Olga
DOI
https://doi.org/10.21603/2074-9414-2023-2-2438
Published
23.06.2023
Food Processing: Techniques and Technology
EFFECTS OF A PLANT-BASED ADDITIVE ON THE PROPERTIES OF FLOUR AND DOUGH DURING FERMENTATION
Volume, issue
53 № 2 Published
Authors
Maslov Alexander , Mingaleeva Zamira , Yamashev Timur , Starovoitova Oksana
DOI
https://doi.org/10.21603/2074-9414-2023-2-2439
Published
23.06.2023
Food Processing: Techniques and Technology
ULTRASOUND TREATMENT OF IOTA-CARRAGEENAN AND GUAR GUM
Volume, issue
53 № 2 Published
Authors
Nitsievskaya Kseniya , Stankevich Svetlana , Boroday Elena
DOI
https://doi.org/10.21603/2074-9414-2023-2-2441
Published
23.06.2023
Food Processing: Techniques and Technology
COLD ATMOSPHERIC GAS PLASMA PROCESSING OF APPLE SLICES
Volume, issue
53 № 2 Published
Authors
Sosnin Maxim , Shorstkii Ivan
DOI
https://doi.org/10.21603/2074-9414-2023-2-2442
Published
23.06.2023
Food Processing: Techniques and Technology
NEURAL NETWORK AND HOME HYDROPONICS
Volume, issue
53 № 2 Published
Authors
Borodulin Dmitry , Shafrai Anton , Maximenko Alexander
DOI
https://doi.org/10.21603/2074-9414-2023-2-2440
Published
23.06.2023
Food Processing: Techniques and Technology
EFFECT OF ESSENTIAL MICROELEMENTS ON PROTEOMIC PROFILE OF LAMB MUSCLE TISSUE PROTEIN
Volume, issue
53 № 2 Published
Authors
Giro Tatiana , Kulikovsky Andrey , Giro Anna
DOI
https://doi.org/10.21603/2074-9414-2023-2-2443
Published
23.06.2023
Food Processing: Techniques and Technology
TYPICAL PROPERTIES OF BEVERAGES WITH DIFFERENT ETHANOL CONTENT: A COMPARATIVE ANALYSIS
Volume, issue
53 № 2 Published
Authors
Lutkov Igor , Yermolin Dmitry
DOI
https://doi.org/10.21603/2074-9414-2023-2-2444
Published
23.06.2023
Food Processing: Techniques and Technology
PROSPECTS FOR DERIVATIVES OF GAME ANIMALS
Volume, issue
53 № 2 Published
Authors
Vechtomova Elena , Kuprina Irina , Orlova Maria , Larichev Timothy
DOI
https://doi.org/10.21603/2074-9414-2023-2-2445
Published
23.06.2023
Food Processing: Techniques and Technology
EFFECT OF ULTRASONIC EXPOSURE ON THE EFFICIENCY OF DE-OILING FLUID LECITHINS
Volume, issue
53 № 3 Published
Authors
Lisovaya Ekaterina , Viktorova Elena , Sverdlichenko Anastasia , Zhane Mariet
DOI
https://doi.org/10.21603/2074-9414-2023-3-2447
Published
29.09.2023
Food Processing: Techniques and Technology
AUTOMATED MEASUREMENT OF AIR BUBBLES DISPERSION IN ICE CREAM USING MACHINE LEARNING METHODS
Volume, issue
53 № 3 Published
Authors
Korolev Igor
DOI
https://doi.org/10.21603/2074-9414-2023-3-2448
Published
29.09.2023
Food Processing: Techniques and Technology
PEMPEK FISHCAKE FROM CHANNA MICROPELTES WITH PUMPKIN PUREE: QUALITY ASSESSMENT
Volume, issue
53 № 3 Published
Authors
Adawyah Rabiatul , Dekayanti Tri , Aslamiah Ainun , Wahyu AS Muhammad , Puspitasari Findya
DOI
https://doi.org/10.21603/2074-9414-2023-3-2449
Published
29.09.2023
Food Processing: Techniques and Technology
DUE DILIGENCE IN DIGITAL PROFILING OF A COUNTERPARTY
Volume, issue
53 № 3 Published
Authors
Bychkova Svetlana , Zhidkova Elena , Shvets Oksana
DOI
https://doi.org/10.21603/2074-9414-2023-3-2450
Published
29.09.2023
Food Processing: Techniques and Technology
POTENTIAL INTERFERING SUBSTANCES AND POTENTIOMETRIC ANTIOXIDANT ACTIVITY TESTS IN FOOD SYSTEMS
Volume, issue
53 № 3 Published
Authors
Tarasov Aleksey , Zavorokhina Natalia , Chugunova Olga
DOI
https://doi.org/10.21603/2074-9414-2023-3-2452
Published
29.09.2023
Food Processing: Techniques and Technology
FUNCTIONAL BISCUITS WITH SOY PROTEIN
Volume, issue
53 № 3 Published
Authors
Statsenko Ekaterina , Shtarberg Mikhail , Borodin Eugene
DOI
https://doi.org/10.21603/2074-9414-2023-3-2454
Published
29.09.2023
Food Processing: Techniques and Technology
VALUE-ADDED ZOBO DRINK WITH DATE JUICE
Volume, issue
53 № 3 Published
Authors
Ojileh Prince C. , Okechukwu Queency N.
DOI
https://doi.org/10.21603/2074-9414-2023-3-2453
Published
29.09.2023
Food Processing: Techniques and Technology
BACTERIAL COMPOSITION OF DAIRY BASE DURING FERMENTATION
Volume, issue
53 № 3 Published
Authors
Gryaznova Mariya , Burakova Inna , Smirnova Yuliya , Nesterova Ekaterina , Rodionova Natalia , Popov Evgeniy , Syromyatnikov Mikhail , Popov Vasily
DOI
https://doi.org/10.21603/2074-9414-2023-3-2456
Published
29.09.2023
Food Processing: Techniques and Technology
ANTAGONISTIC ACTIVITY OF EXTREMOPHILIC BACTERIA AGAINST PHYTOPATHOGENS IN AGRICULTURAL CROPS
Volume, issue
53 № 3 Published
Authors
Asyakina Lyudmila , Serazetdinova Yuliya , Frolova Anna , Fotina Natalya , Neverova Olga , Petrov Andrey
DOI
https://doi.org/10.21603/2074-9414-2023-3-2457
Published
29.09.2023
Food Processing: Techniques and Technology
NEW TECHNOLOGY OF FUNCTIONAL BAKERY PRODUCTS
Volume, issue
53 № 3 Published
Authors
Ladnova Olga , Koryachkina Svetlana , Koryachkin Vladimir , Bolshakova Larisa
DOI
https://doi.org/10.21603/2074-9414-2023-3-2458
Published
29.09.2023
Food Processing: Techniques and Technology
SEASONAL VARIATIONS IN THE BIOLOGICAL VALUE OF KYRGYZ DONKEY’S MILK PROTEINS
Volume, issue
53 № 3 Published
Authors
Turganbaeva Nadira , Musulmanova Mukarama , Kydyraliev Nurudin
DOI
https://doi.org/10.21603/2074-9414-2023-3-2459
Published
29.09.2023
Food Processing: Techniques and Technology
SONOCHEMICAL EFFECTS ON WHEAT STARCH
Volume, issue
53 № 3 Published
Authors
Bredikhin Sergey , Martekha Alexander , Toroptsev Vasily , Kaverina Yuliya , Korotkiy Igor
DOI
https://doi.org/10.21603/2074-9414-2023-3-2460
Published
29.09.2023
Food Processing: Techniques and Technology
ISOTOPE MASS SPECTROMETRY AS A TOOL FOR IDENTIFYING ORGANIC TOMATOES (SOLANUM LYCOPERSICUM L.)
Volume, issue
53 № 3 Published
Authors
Oganesyants Lev , Panasyuk Alexander , Kuzmina Elena , Sviridov Dmitry , Ganin Mikhail , Schilkin Alexei
DOI
https://doi.org/10.21603/2074-9414-2023-3-2461
Published
29.09.2023
Food Processing: Techniques and Technology
EFFECT OF DRY AGING ON BEEF MUSCLE PROTEINS
Volume, issue
53 № 3 Published
Authors
Gurinovich Galina , Patrakova Irina , Khrenov Vladislav , Patshina Marina , Shevchenko Antonina
DOI
https://doi.org/10.21603/2074-9414-2023-3-2462
Published
29.09.2023
Food Processing: Techniques and Technology
OPTIMIZING THE PRODUCTION OF POLYSACCHARIDES FROM CYANOBACTERIUM SP. IPPAS B-1200
Volume, issue
53 № 3 Published
Authors
Sukhikh Stanislav , Budenkova Ekaterina , Boychenko Yulia-Danae , Anokhova Veronika , Dolganyuk Vyacheslav , Kashirskich Egor
DOI
https://doi.org/10.21603/2074-9414-2023-3-2463
Published
29.09.2023
Food Processing: Techniques and Technology
MICELLAR CASEIN IN RENNIN COAGULATION, CHEESE DEHYDRATION, AND RIPENING
Volume, issue
53 № 4 Published
Authors
Melnikova Elena , Bogdanova Ekaterina , Rudnichenko Elena , Chekmareva Mariya
DOI
https://doi.org/10.21603/2074-9414-2023-4-2465
Published
30.12.2023
Food Processing: Techniques and Technology
SERUM ALKALINE PHOSPHATASE IN FREE-RANGING MALE MOOSE ALCES ALCES (LINNAEUS 1758) OF DIFFERENT AGE GROUPS
Volume, issue
53 № 4 Published
Authors
Perevozchikova Maria , Domsky Igor , Berezina Yulia , Sergeyev Alexey , Economov Alexandr
DOI
https://doi.org/10.21603/2074-9414-2023-4-2466
Published
30.12.2023
Food Processing: Techniques and Technology
COMPREHENSIVE METHODOLOGICAL APPROACH TO DETERMINING LIPIDS IN CLAMS
Volume, issue
53 № 4 Published
Authors
Borodina Alexandra , Veliaev Yurii , Osokin Alexander
DOI
https://doi.org/10.21603/2074-9414-2023-4-2464
Published
30.12.2023
Food Processing: Techniques and Technology
IN VITRO PROBIOTIC EVALUATION OF YEASTS FROM COCONUT AND RAFFIA JUICES
Volume, issue
53 № 4 Published
Authors
Irokanulo Emenike O. , Yadung Queen-Esther M. , Orotayo Dolapo E. , Nwonuma Charles O. , Alonge Oreoluwa S.
DOI
https://doi.org/10.21603/2074-9414-2023-4-2467
Published
30.12.2023
Food Processing: Techniques and Technology
CULTIVATING LIMNOSPIRA FUSIFORMIS FROM LAKE SOLENOYE, OMSK
Volume, issue
53 № 4 Published
Authors
Moliboga Elena , Bazhenova Olga
DOI
https://doi.org/10.21603/2074-9414-2023-4-2469
Published
30.12.2023
Food Processing: Techniques and Technology
ANTIBIOTIC RESISTANCE OF ENTEROBACTERIACEAE IN MICROBIOMES ASSOCIATED WITH POULTRY FARMING
Volume, issue
53 № 4 Published
Authors
Krivonogova Anna , Donnik Irina , Isaeva Albina , Loginov Egor , Petropavlovskiy Maxim , Bespamyatnykh Elisey
DOI
https://doi.org/10.21603/2074-9414-2023-4-2472
Published
30.12.2023
Food Processing: Techniques and Technology
DAIRY PRODUCTION IN THE CHUVASH REPUBLIC: SUCCESS FACTOR ANALYSIS
Volume, issue
53 № 4 Published
Authors
Suray Natalya , Tatochenko Alexander , Krasil'nikova Elena , Teplaia Naila , Mikhalev Alexey , Zhdanova Galina
DOI
https://doi.org/10.21603/2074-9414-2023-4-2473
Published
30.12.2023
Food Processing: Techniques and Technology
EFFECT OF THE SLOWEST HEATING ZONE MOVEMENT ON THERMOPHYSICAL KINETICS IN FOOD SYSTEMS
Volume, issue
53 № 4 Published
Authors
Kondratenko Vladimir , Posokina Natalia , Zakharova Anna , Korolev Aleksei , Pokudina Galina
DOI
https://doi.org/10.21603/2074-9414-2023-4-2470
Published
30.12.2023
Food Processing: Techniques and Technology
CHEMICAL AND THERMODYNAMIC PROPERTIES OF PURE AND MULTICOMPONENT SUCROSE SOLUTIONS
Volume, issue
53 № 4 Published
Authors
Tuzhilkin Vyacheslav , Petrov Sergey , Podgornova Nadezda
DOI
https://doi.org/10.21603/2074-9414-2023-4-2474
Published
30.12.2023
Food Processing: Techniques and Technology
CHLOROGENIC ACID AND BIOHANIN A FROM TRIFOLIUM PRATENSE L. CALLUS CULTURE EXTRACT: FUNCTIONAL ACTIVITY IN VIVO
Volume, issue
53 № 4 Published
Authors
Milentyeva Irina , Vesnina Anna , Fedorova Anastasiya , Ostapova Elena , Larichev Timothy
DOI
https://doi.org/10.21603/2074-9414-2023-4-2475
Published
30.12.2023
Food Processing: Techniques and Technology
TOMATO POMACE KETCHUP: PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORY CHARACTERISTICS
Volume, issue
53 № 4 Published
Authors
Heriyanto Stefanny , Romulo Andreas
DOI
https://doi.org/10.21603/2074-9414-2023-4-2477
Published
30.12.2023
Food Processing: Techniques and Technology
RAW CURED POULTRY MEAT FORTIFIED WITH BEE POLLEN: BIOMEDICAL RESEARCH ON LABORATORY ANIMALS
Volume, issue
53 № 4 Published
Authors
Sukhov Maksim , Giro Tatiana , Kozlov Sergey , Ziruk Irina
DOI
https://doi.org/10.21603/2074-9414-2023-4-2476
Published
30.12.2023
Food Processing: Techniques and Technology
EFFECT OF PACKAGING ON INSTANT FOODS FROM ROOT VEGETABLES
Volume, issue
53 № 4 Published
Authors
Motovilov Oleg , Golub Olga , Davydenko Nataliia , Chekryga Galina , Stepanova Alla
DOI
https://doi.org/10.21603/2074-9414-2023-4-2478
Published
30.12.2023
Food Processing: Techniques and Technology
INORGANIC ACID ANIONS IN DISTILLED ALCOHOLIC BEVERAGES: CAPILLARY ELECTROPHORESIS WITH CONDUCTOMETRIC DETECTION
Volume, issue
53 № 4 Published
Authors
Shelekhova Nataliya , Abramova Irina , Shelekhova Tamara
DOI
https://doi.org/10.21603/2074-9414-2023-4-2479
Published
30.12.2023
Food Processing: Techniques and Technology
AGRICULTURAL TECHNOLOGY FOR PHYTOPHAGE AND PHYTOPATHOGEN RESISTANT PLANTING MATERIAL
Volume, issue
53 № 4 Published
Authors
Dyukova Evgenia , Ulyanova Ekaterina , Osintseva Maria , Kryuk Victoria
DOI
https://doi.org/10.21603/2074-9414-2023-4-2480
Published
30.12.2023
Food Processing: Techniques and Technology
NEURAL NETWORK TECHNOLOGIES IN PREDICTING THE OPERATING STATUS OF AGRICULTURAL ENTERPRISES
Volume, issue
53 № 4 Published
Authors
Grachev Aleksandr
DOI
https://doi.org/10.21603/2074-9414-2023-4-2481
Published
30.12.2023
Food Processing: Techniques and Technology
ELECTROCHEMICAL SENSORS BASED ON SINGLE-WALL CARBON NANOTUBES IN VOLTAMMETRIC ASCORBIC ACID TESTS
Volume, issue
53 № 4 Published
Authors
Ivanova Natalia , Martynova Elizaveta , Vershinina Anna , Lomakin Maksim , Eremeeva Galina , Gordaya Olesya , Shandakov Sergey
DOI
https://doi.org/10.21603/2074-9414-2023-4-2482
Published
30.12.2023
Food Processing: Techniques and Technology
QUALITY ASSESSMENT OF YOUNG SPARKLING WINES OF CRIMEAN INDIGENOUS GRAPE VARIETIES
Volume, issue
54 № 1 Published
Authors
Lutkov Igor , Makarov Alexander , Shmigelskaya Natalia
DOI
https://doi.org/10.21603/2074-9414-2024-1-2483
Published
28.03.2024
Food Processing: Techniques and Technology
EFFECT OF WINE AND GRAPE SPIRITS FROM TABLE GRAPE VARIETIES ON SENSORY PROFILE OF GRAPE BEVERAGES
Volume, issue
54 № 1 Published
Authors
Sheludko Olga , Prakh Anton , Chemisova Larisa , Bakhmetov Roman
DOI
https://doi.org/10.21603/2074-9414-2024-1-2484
Published
28.03.2024
Food Processing: Techniques and Technology
ENVIRONMENTALLY FRIENDLY ENERGY, EXTREMOPHILIC MICROORGANISMS, ENZYMATIC ACTIVITY, MICROBIAL FUEL CELL, HARD-TO-DECOMPOSE SUBSTRATES
Volume, issue
54 № 1 Published
Authors
Dmitrieva Anastasia , Faskhutdinova Elizaveta , Larichev Timothy , Velichkovich Natalia , Boger Veronika , Aksenova Larisa
DOI
https://doi.org/10.21603/2074-9414-2024-1-2486
Published
28.03.2024
Food Processing: Techniques and Technology
ENZYMATIC LIQUEFACTION AND CHARACTERIZATION OF MANGIFERA LAURINA BLUME
Volume, issue
54 № 1 Published
Authors
Saleena Lejaniya Abdul Kalam , Tan Kelly Yie Lin , Chang Lee Sin , Pui Liew Phing
DOI
https://doi.org/10.21603/2074-9414-2024-1-2485
Published
28.03.2024
Food Processing: Techniques and Technology
EFFECT OF EXTERNAL FACTORS ON TRACE ELEMENT PROFILE AND BIOMASS OF MUSTARD (BRÁSSICA JÚNCEA L.) MICROGREENS: NEURAL NETWORK ANALYSIS
Volume, issue
54 № 1 Published
Authors
Puhalsky Yan , Vorobyov Nikolai , Loskutov Svyatoslav , Chukaeva Mariia , Glushakov Ruslan , Babyka Andrew , Meshcheriakov Denis , Yakubovskaya Alla
DOI
https://doi.org/10.21603/2074-9414-2024-1-2487
Published
28.03.2024
Food Processing: Techniques and Technology
CLONAL MICROPROPAGATION OF WILD BERRY PLANTS OF THE GENUS RUBUS
Volume, issue
54 № 1 Published
Authors
Makarov Sergey Sergeevich , Upadyshev Mikhail Tar'evich , Sungurova Natalia Rudol'fovna , Tyukavina Olga Nikolaevna , Kulikova Elena Ivanovna , Kuznetsova Irina Borisovna
DOI
https://doi.org/10.21603/2074-9414-2024-1-2488
Published
28.03.2024
Food Processing: Techniques and Technology
QUAILS OF STAVROPOL REGION: AUTUMN FOOD HABITS
Volume, issue
54 № 1 Published
Authors
Kaledin Anatoly , Malovichko Lyubov΄ , Rezanov Alexander , Drozdova Lyudmila , Serikbayeva Andiya
DOI
https://doi.org/10.21603/2074-9414-2024-1-2489
Published
28.03.2024
Food Processing: Techniques and Technology
GLIADIN PROTEINS IN MUFFINS WITH QUINOA FLOUR
Volume, issue
54 № 1 Published
Authors
Gojkovic Cvjetkovic Vesna S. , Skuletic Dragana M. , Marjanovic-Balaban Zeljka R. , Vujadinovic Dragan P. , Rajic Danijela Z. , Tomovic Vladimir M.
DOI
https://doi.org/10.21603/2074-9414-2024-1-2490
Published
28.03.2024
Food Processing: Techniques and Technology
MICROWAVE-CONVECTIVE PROCESSING OF WHIPPED BREAD: MATHEMATICAL MODELING
Volume, issue
54 № 1 Published
Authors
Khvostov Anatoly , Magomedov Gazibeg , Ryazhskikh Victor , Zhuravlev Aleksey , Magomedov Magomed , Plotnikova Inessa , Taratukhin Aleksei
DOI
https://doi.org/10.21603/2074-9414-2024-1-2491
Published
28.03.2024
Food Processing: Techniques and Technology
VERTICAL VIBRATORY MIXERS IN FLOUR-MIXING TECHNOLOGY
Volume, issue
54 № 1 Published
Authors
Borodulin Dmitry , Shulbaeva Margarita , Musina Olga , Sukhorukov Dmitry
DOI
https://doi.org/10.21603/2074-9414-2024-1-2492
Published
28.03.2024
Food Processing: Techniques and Technology
DRYING GRAIN PRETREATED BY LOW-VOLTAGE SPARK-DISCHARGE PLASMA CHANNEL
Volume, issue
54 № 1 Published
Authors
Munassar Emad Hussein Ali , Shorstkii Ivan
DOI
https://doi.org/10.21603/2074-9414-2024-1-2493
Published
28.03.2024
Food Processing: Techniques and Technology
PNEUMOCENTRIFUGAL CLASSIFICATION OF DISPERSED PARTICLES DURING GRAIN MILLING
Volume, issue
54 № 1 Published
Authors
Terekhova Olga , Duyunova Yana
DOI
https://doi.org/10.21603/2074-9414-2024-1-2494
Published
28.03.2024
Food Processing: Techniques and Technology
PARAMETERS OF MODULAR MICROWAVE VACUUM EVAPORATORS
Volume, issue
54 № 1 Published
Authors
Gavrilov Alexander , Gerber Yuriy
DOI
https://doi.org/10.21603/2074-9414-2024-1-2495
Published
28.03.2024
Food Processing: Techniques and Technology
EFFECT OF ANTIBACTERIAL BRINE ON QUALITY AND MICROBIOLOGICAL SAFETY OF MEAT PRODUCTS
Volume, issue
54 № 1 Published
Authors
Danilov Mikhail , Leskova Svetlana , Purbuev Aldar , Pavlova Svetlana , Zabalueva Yuliya
DOI
https://doi.org/10.21603/2074-9414-2024-1-2496
Published
28.03.2024
Food Processing: Techniques and Technology
TEMPERATURE CHANGES IN MEAT PRODUCTS FRIED IN STEAM-CONVECTION OVEN
Volume, issue
54 № 1 Published
Authors
Smagina Marina , Smagin Denis
DOI
https://doi.org/10.21603/2074-9414-2024-1-2497
Published
28.03.2024
Food Processing: Techniques and Technology
EXPRESS DIAGNOSTICS OF BANKRUPTCY RISKS BASED ON A SELECTIVE-INDICATIVE MODEL
Volume, issue
54 № 1 Published
Authors
Chernichenko Svetlana , Kotov Roman
DOI
https://doi.org/10.21603/2074-9414-2024-1-2498
Published
28.03.2024
Food Processing: Techniques and Technology
LOW-TEMPERATURE PRESERVATION OF CHERRIES
Volume, issue
54 № 1 Published
Authors
Guseynova Batuch , Musaeva Ragima
DOI
https://doi.org/10.21603/2074-9414-2024-1-2499
Published
28.03.2024
Food Processing: Techniques and Technology
PHYLOGENETIC DIVERSITY OF MICROORGANISMS FROM THE ABAKAN ARZHAN THERMAL SPRING: POTENTIAL PRODUCERS OF MICROBIAL ENERGY
Volume, issue
52 № 3 Published
Authors
Dmitrieva Anastasia , Faskhutdinova Elizaveta , Drozdova Margarita , Kutuzov Sergei , Proskuryakova Larisa
DOI
https://doi.org/10.21603/2074-9414-2022-3-2384
Published
05.10.2022
Food Processing: Techniques and Technology
TOLERANCE OF LACTOBACILLUS SAKEI TO OSMOTIC STRESS
Volume, issue
51 № 3 Published
Authors
Nikiforova Anna , Khazagaeva Sofia , Khamagaeva Irina
DOI
https://doi.org/10.21603/2074-9414-2021-3-574-583
Published
28.09.2021
Food Processing: Techniques and Technology
MULTI-STAGE METHOD OF MILK POWDER PRODUCTION: ENERGY COSTS ANALYSIS
Volume, issue
51 № 2 Published
Authors
Kharitonov Vladimir , Asafov Vladimir , Kuznetsov Pavel , Gabrielova Valentina
DOI
https://doi.org/10.21603/2074-9414-2021-2-395-401
Published
15.06.2021
Food Processing: Techniques and Technology
DEVELOPMENT OF LACTIC ACID MICROORGANISMS DURING FERMENTATION OF SUBSTRATE WITH AN INCREASED CONCENTRATION OF CARBOHYDRATES
Volume, issue
51 № 3 Published
Authors
Kondratenko Vladimir , Posokina Natalia , Kolokolova Anastasiay , Zakharova Anna
DOI
https://doi.org/10.21603/2074-9414-2021-3-584-592
Published
28.09.2021
Food Processing: Techniques and Technology
NEURON NETWORK MODELING OF INTENSIFICATION OF ISOGUMULONE EXTRACTION IN A ROTARY PULSE GENERATOR
Volume, issue
51 № 3 Published
Authors
Shafrai Anton , Safonova Elena , Borodulin Dmitry , Golovacheva Yana , Ratnikov Sergey , Kerlos Wasfie Barsoom Wasef
DOI
https://doi.org/10.21603/2074-9414-2021-3-593-603
Published
28.09.2021
Food Processing: Techniques and Technology
THE EFFECT OF REPLACING SUCROSE WITH GLUCOSE-FRUIT SYRUP ON THE QUALITY INDICATORS OF PLOMBIÈRES ICE-CREAM
Volume, issue
51 № 3 Published
Authors
Shobanova Tatyana , Tvorogova Antonina
DOI
https://doi.org/10.21603/2074-9414-2021-3-604-614
Published
28.09.2021
Food Processing: Techniques and Technology
CARREAU'S RHEOLOGICAL MODEL AND A.N. TIKHONOV’S REGULARIZATION METHOD: PARAMETRIC IDENTIFICATION BASED ON A CFD MODEL
Volume, issue
51 № 3 Published
Authors
Khvostov Anatoly , Magomedov Gazibeg , Ryazhskikh Victor , Kovalev Aleksey , Zhuravlev A. , Magomedov Magomed
DOI
https://doi.org/10.21603/2074-9414-2021-3-615-627
Published
28.09.2021
Food Processing: Techniques and Technology
MIGRATION OF HOP POLYPHENOLS IN BEER TECHNOLOGY: MODEL SOLUTION FOR VARIOUS HOPPING METHODS
Volume, issue
51 № 3 Published
Authors
Gernet Marina , Gribkova Irina , Borisenko Olga , Zakharov Maxim , Zakharova Varvara
DOI
https://doi.org/10.21603/2074-9414-2021-3-628-638
Published
28.09.2021
Food Processing: Techniques and Technology
EFFECT OF WATER CONTAMINATION ON THE PRESERVATION OF VITAMINS IN JUICES
Volume, issue
51 № 3 Published
Authors
Yustratov Vladimir , Timoshchuk Irina , Gorelkina Alena , Gora Natalia , Golubeva Nadezhda , Ostapova Elena
DOI
https://doi.org/10.21603/2074-9414-2021-3-639-652
Published
28.09.2021
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