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| Issue |
Title |
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| Vol 33, No 1 (2025) |
Features of the Formation of Consumer Properties of Multicomponent Dairy Systems |
Abstract
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Evgeniya Yu. Agarkova, Vladimir V. Kondratenko, Anastasia E. Ryabova, Alexey N. Yashin, Dariya N. Glazunova |
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| Vol 33, No 1 (2025) |
The Effect of Extraction Parameters on the Characteristics of Extracts from Vegetative Parts and Fruits of Sórbus Aucupária |
Abstract
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Kseniya N. Nitsievskaya, Svetlana V. Stankevich, Elena V. Boroday |
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| Vol 32, No 4 (2024) |
Adjustment of the Lipid Status of Animal Raw Materials |
Abstract
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Andrey N. Ivankin, Alexey N. Verevkin |
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| Vol 32, No 4 (2024) |
Research on Technological Methods for Extracting Inulin from Common Chicory Roots (Cichorium Intybus L.) |
Abstract
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Albert Kh.-Kh. Nugmanov, Igor A. Bakin, Anna S. Mustafina, Polina N. Shapovalova |
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| Vol 32, No 3 (2024) |
Wave and Field Impacts in Food Technologies: A Scoping Review |
Abstract
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Dmitry V. Karpenko, Artem G. Grishin, Anna D. Zagranichnaya, Maksim G. Gordjushin, Elizaveta M. Smirnova |
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| No 4 (2022) |
Optimization of Conditions for Isolation of IgY from the Yolk of Chicken Eggs |
Abstract
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Alla A. Krasnoshtanova, Alesya N. Yudina |
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| No 4 (2023) |
Analysis of Biologically Active Substances in Bee Royal Jelly and Bovine Colostrum for the Creation of a Complex Biologically Active Supplement |
Abstract
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Lazat Bekenovna Umiraeva, Marat Samatovich Amangeldin, Nina Leonidovna Tankova, Akniet Tolegenkyzy Ibraikhan, Rauhan Kydyrkhanovna Makeeva, Sabyrkhan Mukhituly Barmak |
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| No 3 (2023) |
Experimental Evaluation of the Effect of Complex Treatment with High Pressure and Ultrasound on Microbiological Parameters of Liquid Egg Melange |
Abstract
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Sergey A. Sokolov, Innesa G. Deyneka, Aleksej A. Dekan', Aleksander A. Yashonkov |
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| No 4 (2023) |
Experimental Evaluation of the Significance of the Influence of Variable Low-Frequency Magnetic Field on Ice Crystal Formation in Relation to Biological Substances |
Abstract
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Vladimir Andreevich Maksimenko |
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| No 4 (2023) |
Production of Nutrient-Rich Watermelon-Based Juices |
Abstract
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Urishbai Chomanovich Chomanov, Gulzhan Yeralievna Zhumaliyeva, Gulnara Sundetbayevna Aktokalova, Gaziza Turdalievna Zhumaliyeva, Dulat Bolatuly Muratkhanov, Marzhan Amangeldievna Idayatova |
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| No 2 (2023) |
Influence of Pre-Treatment by a Pulsed Electric Field on the Drying Process: Scoping Review |
Abstract
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Leonid Ch. Burak, Aleksander N. Sapach |
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| No 2 (2023) |
The Process of Sterilization of Medicinal Plant Raw Materials Origanum Vulgare L. using Controlled Infrared Radiation |
Abstract
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Igor A. Khudonogov, Elena A. Khudonogova |
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| No 1 (2023) |
Study of the Influence of Reflector Characteristics on the Process of Drying Foodstuffs |
Abstract
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Vladimir A. Ermolaev |
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| No 3 (2022) |
Development of Technology for Bakery Products with the Introduction of Pea Hydrolyzate |
Abstract
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Elena S. Bychkova, Ekaterina M. Podgorbunskikh, Lada N. Rozhdestvenskaya, Vladimir A. Buchtoyarov, Polina V. Kudacheva |
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| No 4 (2022) |
Creation of Semi-Finished Products with a High Content of Micronutrients Based on Fruit and Vegetable Raw Materials |
Abstract
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Mikhail A. Pesterev, Mikhail A. Lavrukhin |
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| No 2 (2022) |
Improvement of the Structural Properties of a Ferrous Milk Product by Introducing Modified Whey Proteins |
Abstract
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Ksenia A. Riazantseva, Natalia E. Sherstneva, Nikolay A. Zhizhin |
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| No 2 (2022) |
Energy-Saving Drying of Sweet Pepper |
Abstract
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Alexander V. Gulin, Vera A. Machulkina, Olga P. Kigashpaeva, Altynbek S. Karakadzhiev, Svetlana A. Volodina |
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| No 2 (2022) |
Analysis of the influence of storage and processing parameters on banana quality indicators |
Abstract
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Vladimir A. Ermolaev |
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| No 4 (2021) |
Biocatalysis of Corn Starch with Thermostable α-amylase in Twin-screw Extruder |
Abstract
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Anton Yu. Sharikov, Viktor V. Ivanov, Maria V. Amelyakina, Anna S. Sereda, Daria V. Polivanovskaya |
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| No 4 (2021) |
Analysis of the Dispersed Composition of Egg White by Microscopy |
Abstract
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Sergey A. Sokolov, Alexandr A. Yashonkov |
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| No 4 (2020) |
Modern Methods of Using HopProducts in Brewing |
Abstract
PDF (Rus)
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M. Gernet, I. Gribkova |
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| No 4 (2020) |
Obtaining Highly Dispersed Buckwheat Flour for Baby Food Using Infrared Processing |
Abstract
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V. Kirdyashkin, R. Kandrokov, A. Andreeva, V. Shchebelev |
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| No 3 (2020) |
Characteristics of Powders Produced From Flaxed Raw Materials Using the Spray Drying Method |
Abstract
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I. E. Minevich, T. B. Tsyganova, V. Ya. Chernykh |
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| No 3 (2020) |
Improvement of Sugar Beet Technological Quality as a Result of Foliar Application of the Biologic “Bioterra Antistress” |
Abstract
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L. N. Putilina, N. A. Lazutina |
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| No 3 (2020) |
Temperature Impact on Lactoferrin Concentration in Bovine Milk |
Abstract
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G. A. Donskaya, I. V. Chumakova |
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| No 3 (2020) |
Study of the Organoleptic and Physico–Chemical Properties of Edible Glasses Based on Apple Raw Materials Using Various Additives: Milk Powder, Dried Cream, Potato and Corn Starch, Carboxymethyl Cellulose, Lecithin |
Abstract
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N. V. Makarova, N. B. Eremeeva, E. A. Eliseeva, Y. V. Davydova |
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| No 1 (2021) |
Forming of Technological Quality and Productivity of Sugar Beet as a Result of Action of Modern Fungicides |
Abstract
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Lyudmila N. Putilina, Nadezhda A. Lazutina |
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| No 1 (2021) |
Development of Modes of Vacuum Drying of Honey |
Abstract
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Vladimir A. Ermolaev, Anatoliy A. Slavyanskiy |
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| No 1 (2021) |
Proving Regimens for Gradient Constant Magnetic Field Treatment of Tobacco leaves During their Processing |
Abstract
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Evgeny I. Vinevskii, Alekxanr V. Chernov |
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| No 1 (2021) |
The Effect of the Emulsifiers on Oxidative Stability of the Fat Phase |
Abstract
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Antonina A. Tvorogova, Tatyana V. Shobanova, Igor A. Gurskiy |
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| No 1 (2018) |
Influence of the Moisture Heat and Extrusion Heat Treatment of Corn Starch on Its Resistance |
Abstract
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E. K. Koptelova, L. G. Kuzmina, N. D. Lukin |
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| No 1 (2018) |
Storage of Functional Marmalade Containing Flaxseed Oil |
Abstract
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Z. G. Skobelskaya, S. A. Butin, I. A. Lubenina |
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| No 1 (2018) |
Innovative Approach to Electrical Processing of Dairy Drinks |
Abstract
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I. M. Osadchenko, I. F. Gorlov, A. I. Sivkov, D. V. Nikolaev, N. I. Mosolova |
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| No 2 (2018) |
Сравнительный анализ методов исследования примесей в дистиллятах и спиртных напитках на их основе |
Abstract
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I. M. Abramova, M. J. Medrish, V. B. Savel’Eva, N. V. Prijomuhova, A. G. Romanova, O. P. Presnjakova |
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| No 2 (2018) |
Stabilization of Direct Emulsions with Triterpene Saponins |
Abstract
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V. A. Sal’Nikova |
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| No 2 (2018) |
Influence of Technological Parameters on Physical and Chemical Characteristics of the Triticale Dextrine |
Abstract
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L. S. Solomina, D. A. Solomin |
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| No 2 (2018) |
The Influence of Enzymatic Treatment on the Process of Producing Alcoholized Fruit Drinks from Dried Raw Materials |
Abstract
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E. V. Vorob’Eva, I. M. Abramova, N. E. Golovacheva, S. S. Morozova, L. P. Galljamova, N. A. Shubina |
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| No 1 (2019) |
Unconventional Approaches to the Processing of Poultry Meat |
Abstract
PDF (Rus)
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T. N. Danilchuk, G. G. Abdrashitova, D. A. Rusalieva, S. A. Grigoryeva |
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| No 2 (2018) |
Features of Mass Transfer in the Supersaturated Solution in the Crystallization |
Abstract
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E. V. Semenov, A. A. Slavijanskij |
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| No 1 (2019) |
Change of Limits for Humidity and Temperature when Drying Grain Crops |
Abstract
PDF (Rus)
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V. F. Sorochinsky, A. L. Dogadin |
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| No 3 (2018) |
Obtaining of Cosmetic Extracts from Microalga Chlorella Vulgaris |
Abstract
PDF (Rus)
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S. N. Butova, I. D. Schegoleva, K. A. Thorzevskaya |
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| No 1 (2019) |
Development of Confectionery Enriched with Protein |
Abstract
PDF (Rus)
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M. E. Tkeshelashvili, G. A. Bobozhonova, A. V. Sorokina |
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| No 3 (2018) |
Research of the Process of Receiving Amylopectin Phosphatic Starch |
Abstract
PDF (Rus)
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L. S. Solomina, D. A. Solomin |
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| No 2 (2019) |
Improvement of Sugar Beet Root Storage Ability in Clamps |
Abstract
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L. N. Putilina, N. A. Lazutina, V. B. Chernogril |
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| No 4 (2018) |
Comparative Study of Impurities in Distillates from Grain Raw Materials and Drinks Dased on Them |
Abstract
PDF (Rus)
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I. M. Abramova, M. E. Medrish, S. Y. Makarov, V. V. Girova |
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| No 2 (2019) |
Receiving and Properties of Triticale Dextrin |
Abstract
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L. S. Solomina, D. A. Solomin |
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| No 4 (2018) |
The Increase in Periods of Storage of Semiproducts of Animal Origin by the Action of Low-Temperature Plasma |
Abstract
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I. I. Badmaeva, S. V. Gomboeva |
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| No 3 (2019) |
Scientific and Applied Aspects of the Hydrobionts Defrostation Process in the HDTV Field |
Abstract
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S. T. Antipov, S. V. Shakhov, V. I. Ryazhskikh, A. I. Klyuchnikov |
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| No 4 (2018) |
Production of Coloured Food Starches |
Abstract
PDF (Rus)
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T. V. Shevchenko, I. E. Dubinina, Y. V. Ustinova, A. M. Popov |
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| No 3 (2019) |
Improving Evaporation Process of Curd Whey by Direct Heating in the Producing of Instant Drinks |
Abstract
PDF (Rus)
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A. M. Popov, N. N. Turova, E. I. Stabrovskaya |
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| No 4 (2019) |
The Research of the Influence of the Flax Seed Processing Conditions on the Macronutrients Ratio in the Target Products by IR-Spectroscopy FTIR |
Abstract
PDF (Rus)
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I. E. Minevich, L. L. Osipova, A. P. Nechiporenko, T. B. Tsyganova, D. A. Gromova |
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| No 1 (2020) |
Study of Kinetic Laws and Modeling of Heat and Mass Transfer During Jackfruit Drying |
Abstract
PDF (Rus)
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I. Yu. Aleksanyan, Y. A. Maksimenko, A. H. Nugmanov, S. N. Thi |
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