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Vol 27, 2024, 3 No
DOI: 10.21443/1560-9278-2024-27-3
Food Technology
Arabova Z. M., Aleksanyan I. Yu., Nugmanov A. H.-H., Konnova O. I., Aleksanyan A. I., Yasnov A. S.
Determining the efficient mass ratio of the extractant and the object of extraction and the equilibrium concentrations of the target components in them
P. 271-281
Veber A. L., Leonova S. A.
Changes in the biological and nutritional value of pea and bean grains as a result of their bioactivation
P. 282-293
Zhivliantceva Yu. V., Kuranova L. K., Grokhovsky V. A.
The use of protein hydrolysate from fish waste as part of microbiological culture media
P. 294-301
Karlov V. A., Golbraikh A. A., Mezenova O. Ya.
Producing food supplements by complex processing of fruits and vegetables of reduced quality using biotechnology methods
P. 302-315
Kazakova V. S., Zemlyakova E. S.
Evaluation of the nutritional value of freeze-dried hydrolysates obtained from fish skin
P. 316-327
Sheshnev K. V., Martynov A. A., Selezneva E. A., Buhancev O. V.
Improving the technology for manufacturing food additives, starches and starch products using infrared radiation
P. 328-342
Burak L. Ch.
Use of non-thermal treatment methods to ensure the quality and safety of fish and other hydrobionts. Overview of the subject field
P. 343-360
Lobosova L. A., Malyutina T. N., Zheltoukhova E. Yu., Feofanova T. M., Volkova V. O.
Technology for the production of oatmeal cookies using non-traditional plant raw materials
P. 361-372
Pakusina A. P., Zakharova L. M., Pashina L. L., Babukhadiya K. R., Shkolnikov P. N.
The effect of functional ingredients on the quality of the curd product and its storage capacity
P. 373-384
Ponomareva E. I., Fedorchenko N. N., Lukina S. I., Alyokhina N. N., Nikitina L. A.
Increasing the nutritional value of cupcakes and evaluating their quality
P. 385-399
Posnova G. V., Ivanova N. G.
Development of technology for pita bread with increased nutritional value
P. 400-411
Samokhin A. V., Blagonravova M. V., Spirina M. E., Fedulova L. V.
Comparative analysis of the physical and chemical properties of dried products "KalmaKS" from the skin of the Commander and Pacific squid
P. 412-423
Shchetinsky V. V., Shokina Yu. V., Nikiforov-Nikishin A. L.
Development of a technological solution aimed at improving the consumer properties of a new fish culinary product enriched with chondroitin sulfate of thorny skate
P. 424-436
Zinurov V. E., Kharkov V. V., Abdullina A. A., Madyshev I. N.
Numerical study of influencing geometry of separator elements for cleaning dust of food production on its efficiency
P. 437-446
Lukin S. A., Kaychenov A. V., Ereschenko V. V., Selyakov I. Yu.
Modernization of small-sized drying plant for searching optimal modes with thermovision control
P. 447-457
Pokholchenko V. A., Ershov A. M., Glukhikh Ya. A., Mishanina L. A.
Scientific and practical basis of cephalopods dehydration processes
P. 458-470
