Vol. 12 No. 1 (2025)

Published: 2025-03-18

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

PROSPECTS FOR THE CREATION OF FUNCTIONAL BAKERY PRODUCTS AT THE EXPENSE OF VEGETABLE RAW MATERIALS

I.V. Dolmatova, P.K. Garkina

5-9
- pdf (Русский)
THE USE OF EXTRUDATES FOR THE PRODUCTION OF FUNCTIONAL FOODS

V.M. Zimnyakov

10-16
- pdf (Русский)
MODELING OF BANANA DRYING PROCESS PARAMETERS

D.N. Kudryakov, D.I. Frolov

17-22
- pdf (Русский)
THE USE OF PROTEIN STABILIZERS IN THE PRODUCTION OF BOILED SAUSAGES

D.A. Kurmaev, B.V. Artamonov

23-29
- pdf (Русский)
IMPROVEMENT OF BOILED SAUSAGE PRODUCTION TECHNOLOGIES

D.A. Kurmaev, V.M. Zimnyakov

30-37
- pdf (Русский)
SUBSTANTIATION OF THE TECHNOLOGY FOR PRODUCING EXTRUDATE BASED ON POMEGRANATE SEEDS

A.A. Kurochkin, O.A. Novikova, A.V. Polyakov

38-43
- pdf (Русский)
THE INFLUENCE OF PACKAGING CONDITIONS IN A MODIFIED ATMOSPHERE ON THE QUALITY OF GRATED CHEESE

D.G. Simakov, D.I. Frolov

44-50
- pdf (Русский)
PROSPECTS OF USING NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF PUFF PASTRY PRODUCTS OF INCREASED NUTRITIONAL AND BIOLOGICAL VALUE

D.A. Yurna, Yu.A. Nazarkina, P.K. Garkina

51-54
- pdf (Русский)
DETERMINATION OF LUTEIN CONTENT IN FOODS AND PROSPECTS FOR ITS USE IN BAKERY PRODUCTS

D.I. Frolov, D.A. Yurna

55-59
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

SOME RECOMMENDATIONS ON THE USE OF POWDER ALLOYS IN THE RESTORATION OF AGRICULTURAL MACHINERY PARTS BY PLASMA SURFACING AND SPRAYING

A.A. Karimov

60-65
- pdf (Русский)
ON THE ISSUE OF SUBSTANTIATION OF THE BASIC ELEMENT OF THE TECHNOLOGY OF PROCESSING BIRD DROPPINGS

A.A. Kurochkin, R.R. Ashirov

66-71
- pdf (Русский)
CLASSIFICATION OF ENERGY-SAVING UNITS FOR THERMAL VACUUM EXTRUSION OF AGRICULTURAL RAW MATERIALS

A.A. Kurochkin, R.R. Ashirov, A.V. Polyakov

72-77
- pdf (Русский)