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| Issue |
Title |
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| Vol 26, No 4 (2025) |
Optimization of craft beer fermentation process by means of Table Curve system modeling |
Abstract
PDF (Rus)
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M. A. Shadrin, N. V. Burakovskaya, E. A. Moliboga, N. V. Shchukina, M. I. Pristavka |
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| Vol 26, No 4 (2025) |
Modeling of oil extraction process from sea buckthorn products |
Abstract
PDF (Rus)
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D. F. Ziatdinova, R. G. Safin, E. N. Soloveva |
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| Vol 26, No 3 (2025) |
Russian cultivars for processing into potato chips |
Abstract
PDF (Rus)
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A. E. Shabanov, S. V. Maltsev, D. V. Abrosimov, P. V. Solomentsev |
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| Vol 25, No 6 (2024) |
Study on the chemical composition of gluten-free cereal bars and application of the calculation method for assessing the glycemic index and glycemic load |
Abstract
PDF (Rus)
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A. V. Budova, S. A. Urubkov, S. O. Smirnov |
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| Vol 25, No 6 (2024) |
Extrusion of rice grits with lingonberry pomace hydrolysate: moisture content and characteristics of the extrudate |
Abstract
PDF (Rus)
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A. Yu. Sharikov, V. V. Ivanov, M. V. Amelyakina, E. N. Sokolova, V. V. Ionov, E. M. Serba |
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| Vol 25, No 3 (2024) |
Experimental studies of the safety of pantohematogen as a functional ingredient in specialized products: allergenic and immunotoxic properties |
Abstract
PDF (Rus)
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G. A. Dorn, E. Yu. Lobach, Yu. G. Guryanov, B. Tohiriyon, V. M. Poznyakovsky |
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| Vol 24, No 6 (2023) |
Complex bioconversion of secondary products of processing pea flour into fodder yeast |
Abstract
PDF (Rus)
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V. V. Kolpakova, R. V. Ulanova, D. S. Kulikov, V. A. Gulakova |
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| Vol 24, No 4 (2023) |
Estimating splitting capability of modified flax fiber during quality control |
Abstract
PDF (Rus)
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E. L. Pashin, A. V. Orlov |
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| Vol 24, No 4 (2023) |
The use of high humidity disperse fraction of jerusalem artichoke developed by its processing into alcohol in the food extrusion technology |
Abstract
PDF (Rus)
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A. Yu. Sharikov, M. V. Turshatov, M. V. Amelyakina, A. O. Solovyev, I. M. Abramova |
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| Vol 23, No 6 (2022) |
Study of the composition of potatoes by agronomic traits determining its suitability for industrial processing |
Abstract
PDF (Rus)
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A. V. Semenova, V. G. Goldstein, V. A. Degtyarev, A. A. Morozova, A. K. Koroleva |
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| Vol 23, No 4 (2022) |
Evaluation of various varieties of peas as raw material for deep processing |
Abstract
PDF (Rus)
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V. G. Goldstein, L. P. Nosovskaya, L. V. Adikaeva, V. A. Kovalenok |
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| Vol 23, No 1 (2022) |
Determination of suitability of different potato (Solanum tuberosum L.) varieties with white and pigmented pulp for processing into potato products |
Abstract
PDF (Rus)
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V. G. Goldstein, V. A. Degtyarev, V. A. Kovalenok, A. V. Semenova, A. A. Morozova |
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| Vol 22, No 6 (2021) |
Investigation of the process of extraction of a highly starchy fraction of rye flour by air classification |
Abstract
PDF (Rus)
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N. R. Andreev, V. G. Goldstein, V. A. Kovalenok, L. P. Nosovskaya, L. V. Adikaeva, A. A. Miroshnikov |
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| Vol 22, No 6 (2021) |
Dependence of surface tension of fruit puree on temperature exposure |
Abstract
PDF (Rus)
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L K. Patsyuk, T. V. Fedosenko, V. V. Kondratenko, M. V. Lukyanenko |
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| Vol 20, No 5 (2019) |
Naked oat is promising raw material for deep grain processing |
Abstract
PDF (Rus)
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N. R. Andreev, V. G. Goldstein, L. P. Nosovskaya, L. V. Adikaeva, E. O. Golionko |
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| Vol 20, No 4 (2019) |
Expansion of assortment of functional gingerbread products |
Abstract
PDF (Rus)
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N. K. Lapteva, L. V. Mitkinykh |
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| No 6 (2018) |
Isolation and identification of Alicyclohacillus genus bacteria in domestically produced apple juice concentrates |
Abstract
PDF (Rus)
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M. N. Kurbanova, M. V. Trishkaneva, Zh. A. Semenova, A. Yu. Kolokolova, M. T. Levshenko |
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| No 6 (2018) |
The functional food product on the basis of topinambur |
Abstract
PDF (Rus)
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L. K. Patsyuk, T. V. Fedosenko, E. A. Medvedeva, T. V. Narinian |
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| No 5 (2018) |
Nutritional and biological value of new bakery and flour confectionery products |
Abstract
PDF (Rus)
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N. K. Lapteva, L. V. Mit'kinykh |
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| No 5 (2018) |
Safety of the functional food product - canned "dessert from topinambur" in the process of its manufacture |
Abstract
PDF (Rus)
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L. K. Patsyuk, T. V. Fedosenko, D. V. Zhuravskaya-Skalova |
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| No 4 (2018) |
The use of pectins from the bark of coniferous trees in canned food production |
Abstract
PDF (Rus)
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E. A. Medvedeva, L. K. Patsyuk, N. M. Alabina, T. V. Nariniyants |
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| No 5 (2017) |
Flour confectionery products of increased nutritional value |
Abstract
PDF (Rus)
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N. K. Lapteva, L. V. Mitkinykh |
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| No 3 (2016) |
Novelties in assortment of the bakery products with use of rye raw materials |
Abstract
PDF (Rus)
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N. K. Lapteva, L. V. Mitkinykh |
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| No 1 (2016) |
Improving of method for determination of the long fiber output for qualimetry of flax varieties |
Abstract
PDF (Rus)
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L. V. Pashina, E. L. Pashin |
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