Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Vol 28, 2025, 2 No
DOI: 10.21443/1560-9278-2025-28-2
Biotechnology of food products & biologically active substances. Food systems
Valieva Sh. S., Tikhonov S. L., Tikhonova N. V., Timofeeva M. S., Shikhalev S. V.
Construction of a proteolysis-resistant peptide sequence of the food recombinant protein GDF-11 and plasmid synthesis for its expression in E. coli
P. 143-150
Gribkova V. A., Mitroshina D. P., Slavyanskiy A. A., Nikolaeva N. V., Litvyak V. V., Shilov V. V.
Development of food products based on cyclodextrins
P. 151-163
Ivanova D. A., Tarabanova E. V.
Modeling of flour confectionery recipes using alternative functional components
P. 164-174
Syngeeva E. V., Lamazhapova G. P.
Bioactive compounds in extracts from sea buckthorn and currant leaves:From chemical composition to practical application
P. 175-185
Dubkova N. Z., Kharkov V. V., Shakirova G. K.
Study on effect of blueberry powder on quality of bakery products
P. 186-197
Ivanova N. G., Volkonskaya A. A.
Breadstick technology for women nutrition during preconception preparation, pregnancy and lactation periods
P. 198–209
Igonina E. D., Chernova A. V., Kazimirchenko O. V.
Justification of the possibility of preserving buckwheat starter by cryopreservation method
P. 210-218
Karpenko D. V., Moiseyak M. B., Lyalina M. S., Panesh M. K., Annagulyyeva M., Voropaeva A. S.
Evaluation of the possibility of using domestic flavoring and aromatic compounds in the production of beer drinks
P. 219-230
Savkina K. N., Cshetinsky V. V., Tihonova P. A., Shokina Yu. V.
Development of the technology of a new flour culinary fish product enriched with iodine of the White Sea kelp
P. 231-243
Fomenko O. S., Rudik F. Ya.
Analysis of quality and technical and economic indicators of the technology for the production of packaged meat and bone broths with long shelf life
P. 244-251
Ermolaev V. A., Bondarchuk O. N., Makhacheva E. V.
Research of caviar vacuum drying processes
P. 252-262
Kharkov V. V., Lavrova K. Z.
Численное исследование процесса распылительной сушки молока
P. 263-272
Burak L. Ch.
Modern methods of blanching and their influence on the process of drying fruits and vegetables
P. 273-295
Bychkova T. S., Krutina E. M., Diaghileva Yu. A.
Role of lactic acid bacterial enzymes in forming antioxidant potential of fermented milk products
P. 296-311
Skorodumov A. S., Nesterov E. D., Gorn D. S., Barkanov A. V., Shanenko E. F.
Prospects for the use of inulin and its modifications in the food, cosmetic and pharmaceutical industries
P. 312-324
