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| Issue |
Title |
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| Vol 83, No 4 (2021) |
Assessment of the influence of alimentary biocorrectors on the energy efficiency of the nutritional status of adolescent children |
Abstract
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L. A. Albycheva |
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| Vol 83, No 4 (2021) |
Milk-containing products with reduced antigenicity |
Abstract
PDF (Rus)
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E. I. Melnikova, E. V. Bogdanova |
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| Vol 83, No 4 (2021) |
Goat milk-based yogurt technology enriched with a mixture of aronia and hawthorn powders |
Abstract
PDF (Rus)
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M. A. Zakina |
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| Vol 83, No 4 (2021) |
Development of a technological scheme and economic justification of ultrafiltration purification and concentration of cheese whey |
Abstract
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S. I. Lazarev, D. A. Rodionov, T. A. Khromova, K. K. Polyansky |
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| Vol 83, No 4 (2021) |
The usage of whey protein hydrolysate in the technology of whey-free quark |
Abstract
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A. N. Ponomarev, E. I. Melnikova, E. V. Bogdanova |
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| Vol 83, No 4 (2021) |
The quality of red-mottled milk and the prospects of its use in the production of soft cheeses of combined composition |
Abstract
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A. A. Derkanosova, E. E. Kurchaeva, E. S. Artemov, E. V. Karpeeva, O. A. Sergeeva, I. M. Glinkina |
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| Vol 83, No 4 (2021) |
Sunflower and its use in waste-free processing technology for the production of therapeutic preventive and baby nutrition |
Abstract
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L. V. Gaponova, V. A. Gavrilova, T. F. Demianenko, T. A. Polezhaeva, G. A. Matveeva |
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| Vol 83, No 4 (2021) |
Inulin as a basis for creating a heterogeneous composition for use in the technology of low-calorie meat products |
Abstract
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R. R. Ryakhimov, A. B. Lisitsyn, S. N. Kidyaev, E. V. Litvinova |
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| Vol 83, No 4 (2021) |
Changes in the fatty acid composition of rapeseed and camelina oil cakes in the extrusion process and their biological effectiveness evaluation |
Abstract
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Y. V. Smolnikova, M. A. Yanova, V. L. Bopp, A. V. Kolomeytsev, V. A. Khanipova |
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| Vol 83, No 4 (2021) |
Analysis of the bacterial composition of fermented milk products using high-throughput sequencing |
Abstract
PDF (Rus)
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M. Y. Syromyatnikov |
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| Vol 83, No 4 (2021) |
Comparative analysis of nutritional value and cytological toxicity of plant dispersion of Russian varieties of beans and haricot |
Abstract
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A. L. Veber, S. A. Leonova, T. A. Nikiforova, M. N. Ziarno |
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| Vol 83, No 4 (2021) |
Probiotic preparations in the system of optimized nutrition and quality improvement of rabbit meat |
Abstract
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A. A. Derkanosova, E. E. Kurchaeva, A. V. Vostroilov, E. S. Artemov, J. A. Larionova, R. N. Zvyagin |
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| Vol 83, No 4 (2021) |
The efficiency of using new brands silica gel for colloidal stabilization of beer |
Abstract
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H. Razan, T. V. Meledina, E. A. Chernikhovec, D. V. Manshin |
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| Vol 83, No 4 (2021) |
The content of dietary fiber in cereal-based complementary foods |
Abstract
PDF (Rus)
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L. V. Berketova |
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| Vol 83, No 4 (2021) |
Search for new effective antioxidants for impregnation of commercial forms of vitamin A for the purpose of feeding farm animals |
Abstract
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T. K. Kalenik, T. A. Senotrusova, E. V. Dobrynina, D. Fadi, L. A. Tekutyeva, V. V. Matveev |
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| Vol 83, No 4 (2021) |
Acrides and the possibility of their use in the composition of feed and food |
Abstract
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A. D. Timofeeva, V. N. Khramova, V. A. Eviev, T. Y. Zhivotova, K. A. Lubchinsky |
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| Vol 83, No 4 (2021) |
The influence of the composition of raw materials on the quality of meat and vegetable semi-finished products for children |
Abstract
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A. T. Vasyukova, R. A. Edvars, M. V. Vasyukov |
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| Vol 83, No 4 (2021) |
Mechanochemical production of a food supplement containing vitamin D and chelated forms of silicon |
Abstract
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A. L. Bychkov, P. A. Reshetnikova, E. G. Trofimova, E. S. Bychkova, O. I. Lomovsky |
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| Vol 83, No 4 (2021) |
Justification for the use of beans in dessert mousse technology |
Abstract
PDF (Rus)
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E. N. Molchanova, I. D. Shchegoleva, Y. D. Arnautova |
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| Vol 83, No 4 (2021) |
Influence of additions on the structure of the free fares |
Abstract
PDF (Rus)
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A. T. Vasyukova, K. B. Krivoshonok, A. E. Alekseev, V. I. Karpov |
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| Vol 83, No 4 (2021) |
Promising Russian developments in the production of flour products with flax seeds and products of their processing |
Abstract
PDF (Rus)
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D. P. Efremov |
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| Vol 83, No 4 (2021) |
Cyanobacteria - promising objects of biotechnology and medicine |
Abstract
PDF (Rus)
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O. Y. Iskusnykh, A. Y. Iskusnykh, D. O. Iskusnykh |
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| Vol 83, No 4 (2021) |
Technological parameters for the production of gluten-free biscuits |
Abstract
PDF (Rus)
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E. A. Pyanikova, A. E. Kovaleva, O. A. Krivdina, A. S. Ryazantseva |
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| Vol 86, No 4 (2024) |
Intensification of the extraction process in the production of licorice root extract |
Abstract
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E. V. Sokolova, Y. A. Maksimenko, O. I. Konnova |
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| Vol 86, No 4 (2024) |
Comparative assessment of the economic efficiency of the project for the production of fillings from fruits and berries of wild plants in the Kemerovo region |
Abstract
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A. S. Nazimov, D. S. Nazimov, O. K. Motovilov |
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| Vol 86, No 4 (2024) |
Технология и аппаратурное оформление производства инулинсодержащего порошка |
Abstract
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, |
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| Vol 86, No 4 (2024) |
Topically irritating and allergenic properties of tomato supernatants |
Abstract
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A. V. Grebenshchikov, A. E. Chusova, V. A. Ivanova, A. A. Pronkina |
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| Vol 86, No 4 (2024) |
The effect of low hydrolyzed polyvinyl alcohol on the unadapted biocenosis of activated sludge |
Abstract
PDF (Rus)
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L. N. Studenikina, V. I. Korchagin, A. A. Savina, T. R. Povaljatva, A. A. Melnikov |
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| Vol 86, No 4 (2024) |
Integrated assessment of drinking water safety by biotesting |
Abstract
PDF (Rus)
|
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S. L. Kalachev, I. B. Leonova, N. A. Ibragimova, O. V. Fukina |
| |
| Vol 86, No 4 (2024) |
The technology of making wheat bread made of whole grain flour |
Abstract
PDF (Rus)
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N. А. Shmal, T. V. Vanitskaya, L. A. Kudryavtseva, I. А. Nikitin, L. F. Ponomareva, E. A. Solov |
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| Vol 86, No 4 (2024) |
Study of the process of making rye-wheat and wheat-rye bread from whole grain flour |
Abstract
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N. А. Shmal, S. V. Demchenko, L. A. Kudryavtseva, I. А. Nikitin, E. U. Bobkova, N. V. Batisheva |
| |
| Vol 86, No 4 (2024) |
Influence of Bacillus Subtilis cultures on the development of diseases of the leaf apparatus of sugar beet |
Abstract
PDF (Rus)
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N. V. Bezler, O. A. Fedorova, J. N. Saneeva, V. D. Tsomaia |
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| Vol 86, No 4 (2024) |
Study of the ability of cultures of rhizobacteria to colonize the root system of sugar beet |
Abstract
PDF (Rus)
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N. V. Bezler, O. A. Fedorova, J. N. Saneeva, V. D. Tsomaia |
| |
| Vol 86, No 4 (2024) |
Development of a recipe and technology for a reduced-calorie chocolate sponge cake |
Abstract
PDF (Rus)
|
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A. E. Kovaleva, E. A. Pyanikova, O. V. Evdokimova, A. E. Pavlova, E. E. Pavlova |
| |
| Vol 86, No 4 (2024) |
Justification of the raw materials used and the component composition for the production of enriched bakery products |
Abstract
PDF (Rus)
|
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D. I. Devyatkin, N. A. Lesnikova, D. S. Mysakov |
| |
| Vol 86, No 4 (2024) |
Development of approaches for biofortification of microgreens when growing in an urban type phytotron |
Abstract
PDF (Rus)
|
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L. G. Eliseeva, D. V. Simina, Y. I. Sidorenko, P. I. Tokarev, T. A. Santuryan |
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| Vol 86, No 4 (2024) |
Forecasting the development of technological processes using the example of the leading equipment of the candy waffle production line with filling |
Abstract
PDF (Rus)
|
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Y. V. Ustinova, M. V. Prosin, D. М. Borodulin, D. V. Donya |
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| Vol 86, No 4 (2024) |
Increase in carotenoid content in Vischeria punctata Vischer biomass during cultivation in a laboratory bioreactor |
Abstract
PDF (Rus)
|
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T. A. Kuznetsova, M. H. Mustafakulov |
| |
| Vol 86, No 4 (2024) |
The effect of soft drinks based on tomato supernatant on the morpho-functional state of individual animal organs in vivo experiments |
Abstract
PDF (Rus)
|
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A. V. Grebenshchikov, A. E. Chusova, V. A. Ivanova, A. A. Pronkina, O. P. Proskurina, L. I. Vasilenko |
| |
| Vol 86, No 4 (2024) |
Review of methods for extracting biologically active compounds from flaxseed processing products |
Abstract
PDF (Rus)
|
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A. A. Mizheva, I. A. Fomenko, A. I. Karachun, V. V. Krasnova |
| |
| Vol 86, No 3 (2024) |
Formation of functional and technological properties of minced meat using protein-carbon composites |
Abstract
PDF (Rus)
|
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A. A. Derkanosova, E. E. Kurchaeva, E. V. Panina |
| |
| Vol 86, No 4 (2024) |
Technology and quality assessment of gelled desserts for vegans |
Abstract
PDF (Rus)
|
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N. I. Myachikova, Y. A. Boltenko, Y. V. Churkina, L. N. Frolova, M. V. Chernova, A. A. Derkanosova |
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| Vol 86, No 4 (2024) |
Research of the assortment and determination of synthetic azo dyes in the composition of jelly concentrates of sweet dishes |
Abstract
PDF (Rus)
|
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N. A. Kolomeytseva, I. A. Glotova, A. A. Derkanosova, A. E. Kutsova |
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| Vol 86, No 3 (2024) |
Evaluation of damaged starch content in premium wheat flour using different methods |
Abstract
PDF (Rus)
|
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I. М. Zharkova, I. V. Plotnikova, D. Ivanchikov |
| |
| Vol 86, No 3 (2024) |
Instant pasta with increased nutritional value using flour from white flax and camelina grains |
Abstract
PDF (Rus)
|
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J. V. Friesen, S. A. Konovalov, E. S. Grishina, A. A. Merklinger, A. A. Derkanosova, K. K. Polyansky |
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| Vol 86, No 3 (2024) |
Physico-chemical properties and lipid binding capacity of bacterial cellulose synthesized on whey |
Abstract
PDF (Rus)
|
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N. A. Pogorelova, N. A. Sarnitskaya, K. K. Polyansky, A. A. Derkanosova, S. A. Konovalov |
| |
| Vol 86, No 3 (2024) |
Peculiarities of gluten-free beer technology using different yeast strains |
Abstract
PDF (Rus)
|
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D. R. Kuligin, A. E. Chusova, I. V. Novikova, E. A. Korotkikh, A. S. Muravyev, A. S. Levashov |
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| Vol 86, No 3 (2024) |
Development of technology for chilled culinary products with extended shelf life |
Abstract
PDF (Rus)
|
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J. N. Bagmut, O. V. Chugunova, L. A. Kokoreva, E. V. Pastushkova, A. Y. Volkov, K. B. Kostin |
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| Vol 86, No 3 (2024) |
Development of drinking soursels with enriched protein-carbohydrate composition for potentiation of immune status of the population |
Abstract
PDF (Rus)
|
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N. A. Kolomeytseva, I. A. Glotova, A. E. Kutsova, A. A. Derkanosova |
| |
| Vol 86, No 3 (2024) |
Overview of the russian food production market |
Abstract
PDF (Rus)
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A. S. Subhonberdiev, V. A. Ivannikov, O. S. Saprykina, G. N. Egorova |
| |
| Vol 86, No 3 (2024) |
Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use |
Abstract
PDF (Rus)
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N. P. Derkacheva, L. A. Novikova, S. V. Nedomolkina, A. A. Derkanosova, G. N. Egorova, E. E. Kurchaeva |
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| Vol 86, No 4 (2024) |
Development of the formulation and technology of oatmeal diet cookies |
Abstract
PDF (Rus)
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A. E. Kovaleva, E. A. Pyanikova, O. V. Evdokimova, I. V. Cheremushkina |
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| Vol 86, No 3 (2024) |
Improving sucrose extraction technology when processing substandard raw materials |
Abstract
PDF (Rus)
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N. G. Kulneva, Y. I. Posledova |
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| Vol 86, No 3 (2024) |
Analysis of the consumer market for sports nutrition in the Oryol region |
Abstract
PDF (Rus)
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O. Y. Eremina, Y. V. Anokhin |
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| Vol 86, No 3 (2024) |
Research into the production process of confectionery fat with a balanced fatty acid composition based on plant crops |
Abstract
PDF (Rus)
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E. Y. Zheltoukhova, A. V. Terekhina, L. A. Lobosova, M. A. Barbashin, Y. S. Shchedrina |
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| Vol 86, No 3 (2024) |
Catering in schools |
Abstract
PDF (Rus)
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M. A. Belyaeva, A. P. Bocharov |
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| Vol 86, No 3 (2024) |
Experimental-analytical study of the process of ultrasonic extraction of inulin from jerusalem tubers |
Abstract
PDF (Rus)
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O. I. Konnova, Y. A. Maksimenko |
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| Vol 86, No 3 (2024) |
Prospects for the use of complex additive to improve biotechnological characteristics of yeast Saccharomyces Cerevisiae |
Abstract
PDF (Rus)
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A. V. Maslov, Z. S. Mingaleeva, O. V. Starovoitova, L. I. Agzamova, O. A. Reshetnik |
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| Vol 86, No 2 (2024) |
Targeted fermentolysis of pumpkin pulp as a tool for developing the quality of semi-finished products |
Abstract
PDF (Rus)
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E. D. Rozhnov, M. N. Shkolnikova, V. N. Abbazova, E. V. Averyanova, T. I. Romanyuk, P. K. Ososko |
| |
| Vol 86, No 3 (2024) |
Influence of Bacillus Subtilis cultures on the development of diseases of the leaf apparatus of shugar beet |
Abstract
PDF (Rus)
|
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N. V. Bezler, O. A. Fedorova, J. N. Saneeva, V. D. Tsomaia |
| |
| Vol 86, No 3 (2024) |
Research on the obtaining of distillates from fermented grain and fruit raw materials using periodic devices |
Abstract
PDF (Rus)
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E. A. Kirillov, V. D. Nikitenko, M. V. Turshatov, V. V. Kononenko, A. O. Solovyev |
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| Vol 86, No 2 (2024) |
Technological approaches to the production of minced meat semi-finished products enriched with composites of animal and plant origin |
Abstract
PDF (Rus)
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A. A. Derkanosova, E. E. Kurchaeva, E. V. Panina |
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| Vol 86, No 3 (2024) |
Improving the quality of flour dishes using vegetable milk analogues based on the development of a qualimetric model |
Abstract
PDF (Rus)
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S. M. Korpacheva, O. V. Rogova, S. D. Antipin |
| |
| Vol 86, No 3 (2024) |
Studying the quality indicators of the enriched sour cream product |
Abstract
PDF (Rus)
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O. I. Dolmatova, K. Y. Panfilova |
| |
| Vol 86, No 3 (2024) |
Development of technology for functional prebiotic fondant candies using powder made of jerusalem artichoke pulp |
Abstract
PDF (Rus)
|
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G. O. Magomedov, M. G. Magomedov, I. V. Plotnikova, T. A. Shevyakova, V. E. Plotnikov |
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| Vol 86, No 2 (2024) |
Fermented milk drink enriched with products of deep processing of grape seed |
Abstract
PDF (Rus)
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E. A. Pozhidaeva, E. S. Popov, A. M. Okorokova, M. M. Khorpyakov, J. V. Durova, M. S. Grebennikova |
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| Vol 86, No 2 (2024) |
Properties of soybeans as a guarantee of economic accessibility of the product |
Abstract
PDF (Rus)
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L. L. Pashina, E. I. Reshetnik, A. P. Pakusina, S. L. Gribanova, Y. I. Derzhapolskaya, P. N. Shkolnikov |
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| Vol 86, No 3 (2024) |
Development of a recipe for fritters based on vegetable analogues of milk |
Abstract
PDF (Rus)
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S. M. Korpacheva, A. I. Molchanova |
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| Vol 86, No 2 (2024) |
Possibility of using a plant dispersion from legume grains to improve the properties of wheat bread |
Abstract
PDF (Rus)
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A. L. Veber, S. A. Leonova |
| |
| Vol 86, No 2 (2024) |
Effects of sport and physical activity on the human intestinal microbiome |
Abstract
PDF (Rus)
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O. N. Kryukova, A. I. Bushuyev, T. S. Kovaleva, S. F. Yakovleva |
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| Vol 86, No 3 (2024) |
Effect of dietary intake on the composition of the intestinal microbiota |
Abstract
PDF (Rus)
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T. S. Kovaleva, O. N. Kryukova, A. V. Ezhova, S. F. Yakovleva |
| |
| Vol 86, No 2 (2024) |
Comparison of technological characteristics of clarias gariepinus hybrid progress with the parental individuals |
Abstract
PDF (Rus)
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A. A. Klimuk, O. D. Sergazieva, A. K. Ponomarev, S. V. Beketov, A. D. Larkin, A. P. Minaenko |
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| Vol 86, No 2 (2024) |
Evaluation of antioxidant and antimicrobial activity of peppermint, ginger and rosemary extracts |
Abstract
PDF (Rus)
|
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Sobhy A.A. El-Suhaimy, Z. A. Oleneva, A. D. Toshev |
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| Vol 86, No 2 (2024) |
The effect of peppermint extract on the storage of meat semi-finished products |
Abstract
PDF (Rus)
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Sobhy A.A. El-Suhaimy, Z. A. Oleneva, A. D. Toshev, D. Tazeddinova |
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| Vol 86, No 2 (2024) |
Increasing the nutritional value of a cupcak made of premium wheat flour |
Abstract
PDF (Rus)
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E. I. Ponomareva, N. N. Fedorchenko, L. А. Nikitina |
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| Vol 86, No 2 (2024) |
The use of cold-pressed linseed oil in combination with white lupine, which has undergone barohydrothermal treatment, as part of compound feeds for Rainbow trout (Oncorhynchus mykiss) |
Abstract
PDF (Rus)
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Y. A. Kuchikhin, E. A. Razmochaev, N. I. Kochetkov, D. L. Nikiforov, E. V. Evseev |
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| Vol 86, No 2 (2024) |
New assortment lines of meat food products using rabbit slaughter by-products |
Abstract
PDF (Rus)
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L. V. Antipova, M. S. Boldyreva |
| |
| Vol 86, No 2 (2024) |
Study of rheological properties of fermented milk drink |
Abstract
PDF (Rus)
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O. I. Dolmatova, S. V. Mukhorkina |
| |
| Vol 86, No 2 (2024) |
Nutritional potential of horsemeat pate with milk sauce |
Abstract
PDF (Rus)
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B. M. Nurgalieva, S. S. Zyuzina, K. E. Beloglazova, G. E. Rysmukhambetova, U. M. Kurako, L. V. Karpunina |
| |
| Vol 86, No 2 (2024) |
Dry hopping of beer as a method of expansion range for small enterprises |
Abstract
PDF (Rus)
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D. A. Kazartsev, A. I. Klyuchnikov, D. V. Klyuchnikova, N. V. Zueva, I. N. Krivanosov, D. L. Kuligin |
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