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| Issue |
Title |
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| No 3 (2023) |
Influence of the Recipe Components on the Technical Characteristics of the Pine Nuts and Oil Cake Beverages |
Abstract
PDF (Rus)
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Viktor B. Mazalevskiy |
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| No 2 (2023) |
Development of Concentrates of Dry Drinks Based on Vegetable Cryopowders |
Abstract
PDF (Rus)
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Irina V. Sherba, Olesya Eu. Bacumenko, Polina V. Bacumenko |
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| No 2 (2023) |
Creation of Functional Fermented Milk Products Based on New Strains of Lactic Acid Bacteria with High Organoleptic Characteristics |
Abstract
PDF (Rus)
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Marya S. Kanochkina, Marya G. Shipareva, Anastasia S. Bilyalova, Nikolay B. Smirnov |
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| No 3 (2023) |
Substantiation of the selection of functional ingredients in the formulation of mixtures for enteral nutrition, providing biological efficacy and physiological effect |
Abstract
PDF (Rus)
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Stanislav O. Smirnov, Oliya F. Fazullina, Alexey Yu. Danilkin, Olesya E. Bakumenko, Roman Kh. Kandrokov |
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| No 1 (2023) |
Influence of Hemp Processing Products and the Nature of Protein in the Wall Material of Emulsion Gel on the Quality and Structure of Choux Semi-Finished for Eclair |
Abstract
PDF (Rus)
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Valentina A. Vaskina, Vyacheslav A. Sharshunov, Irina A. Mashkova, Alexander A. Bykov, Irina D. Shchegoleva |
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| No 1 (2023) |
Pickering Emulsions Based on Modified Brown Algae Polysaccharides for the Production of New Generation Food Systems |
Abstract
PDF (Rus)
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Irina Yu. Potoroko, Ammar M. Kadi, Anastasiya V. Paymulina, Natalia V. Naumenko |
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| No 4 (2022) |
Modeling the Composition of Oat Biscuit Based on Natural Sugar Substitutes |
Abstract
PDF (Rus)
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Manana E. Tkeshelashvili, Galina A. Bobozhonova, Irina B. Leonova |
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| No 3 (2022) |
Evaluation of Encapsulation Efficiency polyphenols in the cells of the yeast Saccharomyces Cerevisiae |
Abstract
PDF (Rus)
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Irina V. Kalinina, Natalia V. Naumenko, Rinat I. Fatkullin, Nataliya V. Popova, Ekaterina Eu. Naumenko |
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| No 4 (2022) |
Development of technology for an enriched drink with synbiotic properties based on waste from the production of grated cocoa |
Abstract
PDF (Rus)
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Maria S. Kanochkina, Iliya R. Sokolov |
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| No 3 (2022) |
Soft Cheese Based on Goat's Milk for Specialized (Sports) Nutrition |
Abstract
PDF (Rus)
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Elena M. Shchetinina, Natalya B. Gavrilova, Natalya L. Chernopolskaya, Mikhail P. Shchetinin |
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| No 3 (2022) |
Fir Tree (Abies Sibirica) Greens Application in the Pumpkin's (Cucurbita) Windfall Vegetable Sauce Extraction Technology |
Abstract
PDF (Rus)
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Ksenia N. Nitsievskaya, Elena V. Borodai, Svetlana V. Stankevich |
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| No 4 (2022) |
Justification of the Feasibility of Developing a Technology for a New High-Protein Milk Drink with Barley |
Abstract
PDF (Rus)
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Alla L. Novokshanova, Anna A. Ababkova, Yuliya S. Fedotova |
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| No 3 (2022) |
The Influence of Hemp Seed Processing Products On Consumer Properties of Flour Confectionery Products |
Abstract
PDF (Rus)
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Agata A. Goncharova, Valentin I. Uschapovsky, Irina E. Minevich |
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| No 2 (2022) |
Kinetic evaluation and optimization of the drying process of 3D printed pasta |
Abstract
PDF (Rus)
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Alexander N. Martekha, Yuliya Eu. Kaverina |
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| No 2 (2022) |
Influence of the Composition of Protein-Polysaccharide Mixtures on the Formation of the Structure and Quality of Chocolate-Nut Filling for Confectionery |
Abstract
PDF (Rus)
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Sergey A. Butin, Valentina A. Vaskina, Irina D. Shchegoleva |
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| No 1 (2022) |
Scientific aspects of designing a cereal bar recipe using non-traditional vegetable raw materials |
Abstract
PDF (Rus)
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Olesya E. Bakumenko, Elena V. Alekseenko, Nataliya V. Ruban |
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| No 4 (2021) |
Selection of Oats and Barley Varieties for the Production of Protein-lipid-carbohydrate Compositions with a Balanced Nutrient Composition |
Abstract
PDF (Rus)
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Lilia V. Gaponova, Tatiana A. Polezhaeva, Galina A. Matveeva, Elena V. Blinova, Igor G. Loskutov |
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| No 2 (2021) |
Butter Cookies of High Nutritional Value |
Abstract
PDF (Rus)
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Elena V. Alekseenko, Irina G. Belyavskaya, Larisa V. Zaitseva, Anna G. Uvarova |
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| No 2 (2021) |
Функциональный кисломолочный напиток на основе пахты |
Abstract
PDF (Rus)
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Ol'ga P. Serova, Sabina V. Chernavina, Ivan F. Gorlov, Marina I. Slozhenkina, Svetlana A. Brekhova |
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| No 3 (2021) |
Application of cluster analysis for oilseeds identification |
Abstract
PDF (Rus)
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Natalia L. Kleymenova, Inessa N. Bolgova, Maxim V. Kopylov, Alla N. Pegina, Daria A. Koshelkina |
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| No 2 (2021) |
Cupcakes with inulin for a healthy diet |
Abstract
PDF (Rus)
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Natalia V. Ruban, Alla E. Tumanova, Larisa I. Ryseva |
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| No 2 (2021) |
Optimization of the technology for obtaining flavoring cream cheese preparation |
Abstract
PDF (Rus)
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Anna V. Borisova, Pavel A. Chaldaev |
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| No 3 (2021) |
Modeling the composition of the bakery improvers with directional action |
Abstract
PDF (Rus)
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Natalia A. Shmalko |
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| No 4 (2020) |
Functional and Technological Properties of Sunflower Flour |
Abstract
PDF (Rus)
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A. Frolova, M. Shchetinin |
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| No 3 (2020) |
Development of a Comprehensive Milk Protein Composition Assessment from Raw Materials of Various Farm Animals for the Functional Products Production |
Abstract
PDF (Rus)
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D. N. Meldenberg, O. S. Polyakova, E. S. Semenova, E. A. Yurova |
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| No 3 (2020) |
Development of Methodological Aspects of Identification of Sugar Beet Diseases when Arriving into a Technological Streamfor Producing Sugar |
Abstract
PDF (Rus)
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M. I. Egorova, L. N. Puzanova, L. Y. Smirnova |
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| No 1 (2021) |
Optimization of the formulation of ice cream by the method of simplex-lattice planning |
Abstract
PDF (Rus)
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Ekaterina N. Demina, Natalia A. Berezina, Andrey V. Kazakov |
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| No 1 (2021) |
Innovative Semi-Hard Goat Cheese Technology for Specialized Nutrition |
Abstract
PDF (Rus)
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Elena M. Shchetinina, Natalia B. Gavrilova, Natalia L. Chernopolskaya, Natalia I. Solovieva |
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| No 1 (2019) |
Formation of the Formulation of the Biscuit Gluten-Free Semi-Finished Product |
Abstract
PDF (Rus)
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M. P. Schetinin, Z. R. Khodyreva |
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| No 2 (2019) |
Scientific and Practical Justification of the Use of Pectinal Substances in the Technology of Cheese Sauce |
Abstract
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M. Yu. Muzyka |
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| No 3 (2019) |
Designing of Recipes of Meat-Vegetable Semi-Finished Products of Increased Nutritional Value |
Abstract
PDF (Rus)
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L. Z. Gabdukaeva, O. A. Reshetnik |
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| No 3 (2019) |
Formulation Development and Evaluation of Functional and Technological Properties of Fermented Milk Product Enriched with Jerusalem Artichoke and Red Currant |
Abstract
PDF (Rus)
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V. V. Kryuchkova, S. N. Belik, I. F. Gorlov, M. I. Slozhenkina, S. A. Brekhova |
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| No 4 (2019) |
Scientific and Practical Justification of Use of Paste from the Topinambur in Technology of Mixed Purees |
Abstract
PDF (Rus)
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T. N. Safronova, L. G. Ermosh, O. M. Evtukhova |
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| No 4 (2019) |
Extension of the Range of Enriched Cakes |
Abstract
PDF (Rus)
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M. E. Tkeshelashvili, G. A. Bobozhonova, A. V. Sorokina, M. D. Bochkareva |
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| No 1 (2020) |
Development of Technology and Evaluation of the Efficiency of a New Product -a Functional Gluten-Free Cup |
Abstract
PDF (Rus)
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I. M. Zharkova, Y. A. Safonova, V. G. Gustinovich, T. L. Ileva |
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| No 1 (2020) |
Pasta from Wholegrain Spelt Flour and Broccoli and Celery Powders |
Abstract
PDF (Rus)
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O. F. Fazullina, S. O. Smirnov, A. A. Korolev |
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| No 2 (2020) |
Concentrated Paste from Sugar Beet as an Alternative of Treacles and an Invert Syrup in the Production of Gingerbread |
Abstract
PDF (Rus)
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S. K. Zhabbarova, I. B. Isabaev, L. N. Khaidar-Zade, E. V. Alekseenko |
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| No 2 (2020) |
Cupcakes with New Functional Ingredients for the Nutrition of Primary School Children |
Abstract
PDF (Rus)
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G. O. Magomedov, L. A. Lobosova, T. N. Malyutina, S. A. Rozhkov |
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| No 2 (2018) |
Application of Mathematical Methods for Planning and Predicting the Enzymatic Activity of Oat Malt |
Abstract
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G. V. Agafonov, A. E. Chusova, E. S. Sapunova, A. V. Zelenkova |
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