Vol. 10 No. 2 (2023)

Published: 2023-11-01

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

METHODS FOR REDUCING THE CONTENT OF POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKED MEAT PRODUCTS

A.A. Blinohvatov, P.I. Piyaiko

5-10
- pdf (Русский)
NON-TRADITIONAL VEGETABLE FORTIFIERS OF NON-ALCOHOLIC BEVERAGES FERMENTATION DRINKS

S.A. Burenkova, P.K. Garkina

11-14
- pdf (Русский)
COLOR CHARACTERISTICS OF POULTRY MEAT PACKAGED IN A MODIFIED ATMOSPHERE

Yu.S. Kuritsyna, D.I. Frolov

15-18
- pdf (Русский)
MULTICOMPONENT FOOD ADDITIVE BASED ON VEGETABLE BEANS

A.A. Kurochkin, O.A. Novikova

19-24
- pdf (Русский)
ASSESSING THE QUALITY OF SPAGHETTI COOKING

Yu.A. Pavlova, D.I. Frolov

25-30
- pdf (Русский)
DEVELOPMENT OF PASTA AND NOODLES BASED ON AQUEOUS EXTRACT AND POWDERS FROM PLANT PRODUCTS OF THE TAMBOV REGION

Yu.V. Rodionov, D.A. Zaitsev, G.V. Rybin, D.A. Matveev, O.A. Glivenkova

31-36
- pdf (Русский)
RECIPE DESIGN USING ARTIFICIAL INTELLIGENCE

D.I. Frolov, M.A. Sergeeva

37-43
- pdf (Русский)
TECHNOLOGIES FOR SAFE PRESERVATION OF ANIMAL PRODUCTS

D.A. Yurna, D.I. Frolov

44-51
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

ANALYSIS OF THE WORKING PROCESS OF AN ENERGY-EFFICIENT EXTRUDER

A.A. Kurochkin, R.R. Ashirov

52-57
- pdf (Русский)