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Vol 28, 2025, 4 No, Part 2
DOI: 10.21443/1560-9278-2025-28-4/2
Biotechnology of food products & biologically active substances. Food systems
Antonova A. D., Naumenko N. V., Zaitsev V. G., Kalinina I. V.
Study of the properties of hydrolysates from secondary fish raw materials obtained by a combination of enzymatic hydrolysis and ultrasonic treatment technologies
P. 577-587
Berezina E. A., Kriger O. V.
Comparative analysis of antioxidant properties and biochemical composition of wild berries: Raspberry, cranberry and blueberry
P. 588-601
Karpenko D. V., Grishin A. G., Prudnik T. V.
Activation of brewer's yeast by pre-treatment with ultrasound
P. 602-613
Kozubaeva L. A., Kuzmina S. S., Minakov D. V., Egorova E. Yu.
Activation of microorganisms of bakery starter cultures with extracts of biomass of mycelium of mushrooms Cordyceps militaris and Lentinula edodes
P. 614-626
Pupysheva N. S., Nikiforova T. E., Kozlov V. A.
Sorption of Cu(II) ions from aqueous solutions by chitosan modified with taurine
P. 627-631
Ryabokoneva L. A., Sergeeva I. Yu., Markov A. S., Kozlova O. V., Kiseleva T. F.
Supercritical extraction as a method for obtaining Coriandrum sativum essential oil with increased linalool content
P. 632-642
Shramko M. I., Nazarenko D. M., Evdokimov I. A., Lodygin A. D., Abakumova E. A., Rodionov I. S., Nersesyan T. V.
Development of biotechnological approaches to creation of fermented permeate drinks with a predictable carbohydrate composition
P. 643-653
Brazhnaia I. E., Derkach S. R., Uskova I. V., Poteshkina V. A., Borovinskaya E. V., Inyukina M. V., Mordasova A. A.
Justification of the possibility of using minced fish meat and bones from cod fish species for food purposes
P. 654-662
Donchenko L. V., Lukyanenko M. V., Sobol I. V., Chebotareva E. N., Ustyugova (Grushina) E. Yu., Podpletennaya E. R.
Polypotent properties of dietary fiber from recycled apple raw materials for snack production
P. 663-672
Kopylova A. V., Kuleshov I. A., Che K. E.
Qualimetric evaluation of quality indicators of bread and bakery products in Novosibirsk
P. 673-686
Savkina K. N., Kuchina Yu. A., Voropaeva S. O., Derkach S. R., Petrova L. A.
The influence of protein hydrolysate from mussels on consumer properties of crispbreads
P. 687-699
Simonenkova A. P., Ivanova T. N., Markov V. V.
Optimization of functional food supplements formulations for the prevention of respiratory diseases
P. 700-710
Golubeva O. A., Zhikhoruk A. A., Malaeva A. V.
Energy efficiency analysis of the blanching process of aquatic biological raw materials in the Northern Basin
P. 711-717
Zhigailov A. S., Vechtomova E. A., Russakov D. M., Kozlova O. V.
Biological role of selenium and comparative evaluation of methods for obtaining its bioavailable forms for biofortification of agricultural crops
P. 718-734
