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Vol 29, 2026, 3 No
DOI: 10.21443/1560-9278-2026-29-3
Food systems. Biotechnology of food products & biologically active substances
Kolotova D. S., Voropaeva S. O., Petrova L. A.
Development of biodegradable food films based on collagen-containing ichthyosubstance derived from cod waste: The effect of chitosan and plasticizers on mechanical and barrier properties
P. 317-334
Mizheva Ai. A., Fomenko I. A., Chernukha I. M., Podobuev F. V.
Analysis of bioactive peptides derived from hydrolysates of chickpea and rapeseed protein isolates
P. 335-346
Novikov V. Yu., Dolgopyatova N. V., Konovalova I. N., Kuchina Yu. A., Glukharev A. Yu., Derkach S. R.
Synthesis and characteristics of carboxymethylated chitin derivatives from the shells of king crab and snow crab
P. 347-360
Fomenko V. V., Bolshev N. A., Mashentseva N. G., Detinkin I. A., Aleksanochkin D. I.
Study of the interaction of biologically active soy peptides with ACE and DPP-4 molecules using molecular docking
P. 361-376
Yamashev T. A., Khusainov I. A., Kruchina-Bogdanov I. V., Naumov I. A., Kanarsky A. V.
The influence of carbon source and cultivation conditions on the synthesis of xanthan gum by Xanthomonas campestris bacteria VKPM B-6720 and its properties
P. 377-392
Velichko N. A., Rygalova E. A., Smolnikova Ya. V., Sharoglazova L. P.
Integrated processing of Siberian plant raw materials into functional products
P. 393-402
Krasulya O. N., Osmolovsky P. D., Nugmanov A. H., Seregin S. A., Mukhanbetova I. R.
Investigation of sorption characteristics of beef rumen as an object of dehydration in imitation bacon technology
P. 403-416
Posnova G. V., Ivanova N. G., Panchuk K. A.
Development and evaluation of consumer properties of a fermented plant-based beverage
P. 417-432
Sergun V. P., Shamova M. M., Poznyakovsky V. M., Sergeeva I. Yu.
The effect of edaphoclimatic conditions and seasonality of Populus tremula L. on the content of phenols and their derivatives for creating functional food systems
P. 433-441
Dolotov S. I., Potutkin A. G.
Distribution of mature burbot (Lotta lotta L.) in the Verkhnetulomsky reservoir (Murmansk region) in the post-spawning period
P. 442-451
Burak L. Ch.
Characteristics of fermented vegetables and fruits, their nutritional value and impact on health. A review of the subject field
P. 452-478
Sharikov A. Yu., Golubev A. A., Amelyakina M. V., Ivanov V. V., Abramova I. M.
Stinging nettle Urtica dioica L. in the food industry: A review of the research landscape and prospects for its use
P. 479-496
