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| Issue |
Title |
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| Vol 87, No 3 (2025) |
Technological and biochemical properties of fish fillets and minced meats from hybrids of african catfish for the production of food fish products |
Abstract
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O. D. Sergazieva, A. A. Klimuk, M. D. Tsarkov |
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| Vol 87, No 3 (2025) |
Development of boiled and smoked sausage products using vegetable protein-carbohydrate complexes |
Abstract
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A. A. Derkanosova, E. E. Kurchaeva, A. E. Kutsova, I. S. Kosenko |
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| Vol 87, No 3 (2025) |
Development of the formulation and technology of cookies for gerodietetic nutrition |
Abstract
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M. E. Tkeshelashvili, G. A. Bobozhonova, G. O. Magomedov |
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| Vol 87, No 3 (2025) |
Analysis of consumers' food preferences in relation to fortified meat products |
Abstract
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A. A. Derkanosova, E. E. Kurchaeva, E. V. Panina |
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| Vol 87, No 3 (2025) |
The using magnetic treatment of raw materials in cheese production |
Abstract
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D. M. Fialkov, V. V. Poymanov, A. A. Derkanosova, K. K. Polyansky |
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| Vol 87, No 3 (2025) |
Investigation of the kinetics of three-stage processing of vegetable oil coapstocks |
Abstract
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N. I. Tsapkina, A. N. Ostrikov, M. V. Kopylov, I. S. Bogomolov |
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| Vol 87, No 3 (2025) |
Biologically active bread peptides: sources, routes of formation, properties (mini review) |
Abstract
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I. М. Zharkova, D. S. Ivanchikov |
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| Vol 87, No 3 (2025) |
Methodical aspects of producing biologically complete yogurt |
Abstract
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I. V. Buyanova, S. A. Konovalov, A. A. Derkanosova, K. K. Polyansky |
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| Vol 87, No 3 (2025) |
Heat pump power supply of fluid technology for obtaining dry CO2-extracts from plant materials |
Abstract
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I. P. Dombrovskaia, A. A. Shevtsov, A. V. Drannikov |
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| Vol 87, No 3 (2025) |
Investigation of kinetic patterns of the process of obtaining proteins from sunflower meal |
Abstract
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M. V. Kopylov, A. A. Derkanosova, R. U. Umarkhanov, A. A. Berestovoy, A. A. Torshina |
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| Vol 87, No 3 (2025) |
Changes in the chemical composition of high-protein legumes during germination and technological possibilities of their application in functional food systems |
Abstract
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L. V. Antipova, O. T. Ibragimova, V. E. Plotnikov, I. V. Plotnikova |
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| Vol 87, No 3 (2025) |
Practical justification of the method for regenerating alkaline cleaning solution for brewing production using flocculants |
Abstract
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V. Y. Ovsyannikov, A. I. Klyuchnikov, A. V. Pribytkov |
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| Vol 87, No 3 (2025) |
Investigation of the nutritional value, quality and safety of original meat products using by-products of rabbit slaughter |
Abstract
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L. V. Antipova, M. S. Boldyreva, Z. H. Kumalagova |
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| Vol 87, No 3 (2025) |
«IntensFlor» soluble dietary fiber in the technology of semi-finished poultry meat products |
Abstract
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V. N. Khramova, V. V. Vasilyeva, O. A. Knyazhechenko, K. A. Lubchinsky, A. V. Vasilyev |
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| Vol 87, No 3 (2025) |
Prospects for the application of deep-processed amaranth products in resilience product technologies |
Abstract
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N. S. Rodionova, D. M. Virodov |
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| Vol 87, No 3 (2025) |
Features of beer beverage technology using non-traditional raw materials |
Abstract
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D. R. Kuligin, A. E. Chusova, I. V. Novikova, A. S. Muravev, N. V. Zyeva, A. S. Levashov |
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| Vol 87, No 3 (2025) |
Anti-nutritional factors of leguminous crops: qualitative and quantitative analysis of tannins in lentils and their processed products |
Abstract
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V. E. Plotnikov, M. G. Magomedov, P. T. Sukhanov, I. V. Plotnikova, K. K. Polyanskii, D. Е. Skosar |
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| Vol 87, No 3 (2025) |
A promising technology for obtaining dietary fiber from chicory root |
Abstract
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P. N. Shapovalova, A. H. Nugmanov, S. A. Maslowskij, P. D. Osmolovskiy, A. A. Odintsova |
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| Vol 87, No 3 (2025) |
Application of artificial intelligence to develop food ingredients based on bioactive polysaccharides |
Abstract
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A. S. Sedugina, A. S. Utkina |
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| Vol 87, No 3 (2025) |
Evaluation of the antioxidant, antimicrobial activity of plant raw materials and products of their processing |
Abstract
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S. A. ElSuhaimy, Z. A. Tosheva, V. A. Vorobieva, L. D. Kolomiets, S. P. Gorshenina, A. A. Lyamina |
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| Vol 87, No 3 (2025) |
Development and determination of quality and safety indicators of a creamy vegetable spread in freeze-dried form for specialized nutrition |
Abstract
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I. A. Ivkova, S. A. Konovalov, A. A. Ekimova, A. A. Derkanosova, V. V. Poymanov, K. K. Polyansky |
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| Vol 87, No 3 (2025) |
Influence of grain–blackcurrant distillers’ stillage on the properties of extruded corn–rice crispbreads |
Abstract
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A. Y. Sharikov, A. А. Golubev, E. N. Sokolova, M. V. Amelyakina, E. R. Kryuchkova, V. V. Ivanov |
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| Vol 87, No 1 (2025) |
Forecasting the supply of milling and groats enterprises of the Krasnoyarsk region raw materials of the major cereal crops |
Abstract
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M. А. Yanova, Y. F. Roslyakov, A. V. Sharopatova, M. N. Kuprina |
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| Vol 87, No 1 (2025) |
Optimisation of yoghurt assortment with herbal additives: commodity science approach to selection and evaluation of components |
Abstract
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T. S. Korshik, A. L. Mastikhina, O. D. Sergazieva, N. D. Averyanova |
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| Vol 87, No 1 (2025) |
Study on the influence of main factors on the performance of spray drying of licorice root extract |
Abstract
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E. V. Sokolova |
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| Vol 87, No 1 (2025) |
Features of calculation and design of a combined apparatus for obtaining fatty acids from soapstocks |
Abstract
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A. N. Ostrikov, M. V. Kopylov, N. I. Tsapkina, A. V. Terekhina, V. N. Vasilenko |
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| Vol 87, No 1 (2025) |
Production accounting at food factories with the purpose of cost minimization |
Abstract
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S. A. Konovalov, J. V. Friesen, A. A. Derkanosova, K. K. Polyansky |
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| Vol 87, No 1 (2025) |
Evaluation of lamb meat safety for meat snack production after the use of the feed supplement “Lactuvet-1” in animal diets |
Abstract
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I. A. Gorbanov, T. M. Giro |
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| Vol 87, No 1 (2025) |
Investigation of radiation-convective drying of orange under combined heat supply |
Abstract
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E. Y. Zheltoukhova, M. S. Kolesnik, A. V. Terekhina |
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| Vol 87, No 1 (2025) |
AI-enabled digitalization as a key factor in improving production efficiency and beer quality |
Abstract
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D. R. Kuligin, E. A. Savvina, V. M. Vasechkin, L. S. Chesnikov, E. Y. Zheltoukhova |
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| Vol 87, No 1 (2025) |
Management of raw material innovations in the fermentation industry in the aspect of expanding consumer demand |
Abstract
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I. P. Bogomolova, D. R. Kuligin, A. S. Muravyev |
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| Vol 87, No 1 (2025) |
The effect of a plant-based fortifier on the functional properties of oatmeal cookies |
Abstract
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V. N. Nartova, N. N. Alekhina, E. I. Ponomareva, S. I. Lukina |
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| Vol 87, No 1 (2025) |
Search for antihypertensive peptides in hydrolysates of pork by-products using peptidomic approaches |
Abstract
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E. S. Razumovskaya, I. S. Milentyeva |
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| Vol 87, No 1 (2025) |
Development of technology for a functional food product enriched with iodine and selenium sources |
Abstract
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Y. Y. Denisovich |
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| Vol 87, No 1 (2025) |
On the issue of compliance with legal requirements for ensuring the quality and safety of food products |
Abstract
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N. A. Khuzina, K. K. Polyansky, N. M. Degtyarev, A. A. Derkanosova |
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| Vol 87, No 1 (2025) |
Modernization of the digital control system for the beer pasteurization process |
Abstract
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M. V. Alekseev, V. S. Kudryashov, I. A. Avtsinov, A. N. Gavrilov, A. V. Ivanov, I. A. Kozenko, I. A. Ustinenok |
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| Vol 87, No 1 (2025) |
Regional development of russian cheese making |
Abstract
PDF (Rus)
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T. V. Rybchenko, S. A. Konovalov, A. A. Derkanosova, K. K. Polyansky |
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| Vol 87, No 1 (2025) |
Development of an equipment and technological whiskey production line using accelerated technology |
Abstract
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D. A. Kazartsev, A. I. Klyuchnikov, O. Y. Vostrikov, K. V. Nazina, Y. A. Demenkova |
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| Vol 87, No 1 (2025) |
Development of a composition for the preparation of chocolate mass and chocolate of increased nutritional value with preventive properties |
Abstract
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M. E. Tkeshelashvili, G. A. Bobozhonova, G. O. Magomedov |
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| Vol 87, No 1 (2025) |
Development of technology for processing jerusalem artichoke into oligofructose and fructose-glucose syrups |
Abstract
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N. D. Lukin, T. S. Puchkova, D. A. Kazartsev, A. I. Klyuchnikov, A. A. Slavyanskiy, V. A. Gribkova |
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| Vol 87, No 1 (2025) |
Use of protected protein supplements in cow feeding: purposes of application, impact on physiological parameters of animals and economic efficiency of milk production (review) |
Abstract
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N. А. Perova, V. N. Kalaev, O. Y. Maltseva, I. V. Novikova |
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| Vol 87, No 1 (2025) |
Estimation of biotic potential in potatoes and apples |
Abstract
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A. E. Dzhabakova, T. V. Tulyakova, N. V. Fomenko, I. B. Leonova |
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| Vol 87, No 1 (2025) |
Study of quality indicators of fatty acids obtained during soapstock pro-cessing by three-stage technology |
Abstract
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A. N. Ostrikov, M. V. Kopylov, N. I. Tsapkina, A. V. Terekhina, V. N. Vasilenko |
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| Vol 87, No 1 (2025) |
Mathematical interpretation of kinetic patterns of beet shavings drying |
Abstract
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A. V. Drannikov, N. Y. Sitnikov, A. R. Bubnov, V. Y. Ovsyannikov, K. K. Polyansky |
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| Vol 87, No 1 (2025) |
Investigation of the effect of chia seeds on the rheological properties of aqueous solutions |
Abstract
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A. V. Terekhina, V. S. Kapustina, D. S. Mytsikova, S. A. Titova, V. N. Vasilenko |
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| Vol 87, No 1 (2025) |
Development of the formulation of raw gingerbread enriched with non-traditional raw materials |
Abstract
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E. I. Ponomareva, S. I. Lukina, N. N. Alekhina, V. N. Nartova |
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| Vol 87, No 1 (2025) |
Analysis of the nutritional and biological value of cultivated mushrooms |
Abstract
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Y. A. Petrushov, S. L. Kalatchev, S. V. Kolobov, E. V. Zhirkova |
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| Vol 87, No 1 (2025) |
Investigation of the effect of enzyme treatment of grain on the process of bread hardening |
Abstract
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V. V. Orlova, E. I. Ponomareva, N. N. Alеhina, S. I. Lukina, J. P. Gubareva |
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| Vol 87, No 2 (2025) |
Development of technology for the production of lactose-free albumin |
Abstract
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A. V. Werner, O. V. Chugunova, D. V. Grashchenkov, E. V. Pastushkova, D. I. Devyatkin |
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| Vol 87, No 2 (2025) |
Whole-grain spelt pasta with increased dietary fiber content due to persimmon byproducts |
Abstract
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N. V. Merkuryev, A. E. Makarov, A. H. Nugmanov, I. Y. Aleksanyan, P. D. Osmolovskiy, K. A. Borodulina |
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| Vol 87, No 2 (2025) |
Analysis of changes in geometry and kinematics of the gear gears in conditions of abrasive wear |
Abstract
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A. M. Popov, A. L. Maytakov, R. V. Mehdiyev, N. T. Vetrova |
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| Vol 87, No 2 (2025) |
Model of automated heat treatment system for tomato juice preservation machine |
Abstract
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S. V. Gromov |
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| Vol 87, No 2 (2025) |
Trends and prospects for the development of intellectual property in biotechnology and food technologies: an analysis of university’s centres technology transfers |
Abstract
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A. O. Sapronova |
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| Vol 87, No 2 (2025) |
Smart packaging: integration of It and sensors for food quality control |
Abstract
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S. M. Makhov |
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| Vol 87, No 2 (2025) |
Active Packaging Methods: A Comparative Analysis of Technologies for Extending Shelf Life of Food Products |
Abstract
PDF (Rus)
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S. M. Makhov |
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| Vol 87, No 2 (2025) |
Effect of Bacillus subtilis probiotic bacteria on behavioral characteristics of mice and serum biochemical parameters during induced systemic inflammation |
Abstract
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S. V. Pogorelova, E. A. Chirkin, P. D. Morozova, M. Y. Syromyatnikov, O. V. Zvereva, A. A. Tolkacheva |
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| Vol 87, No 2 (2025) |
Trehalose as a protective stressor for the probiotic yeast Saccharomyces cerevisiae var. boulardii |
Abstract
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A. S. Andreeva, T. V. Meledina, I. V. Novikova, A. A. Fedorov, O. S. Veselova, V. O. Faustof |
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| Vol 87, No 2 (2025) |
Application of the technology of partial baking of special-purpose cakes in the Republic of Sakha (Yakutia) |
Abstract
PDF (Rus)
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K. V. Ivanova, I. P. Berezovikova, O. D. Varnavskaya |
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| Vol 87, No 2 (2025) |
Optimizing quinoa seed drying modes in a drum dryer with a channel nozzle |
Abstract
PDF (Rus)
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S. V. Rodnishchev, D. V. Dmitriev, I. A. Bakin, S. V. Shakhov, I. A. Glotova, A. S. Muravyev |
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| Vol 87, No 2 (2025) |
Kinetics of apple pomace drying in fluidised bed |
Abstract
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A. N. Poperechny, B. Y. Baida, I. A. Pletmintsev |
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| Vol 87, No 2 (2025) |
Rational Parameters for Ultrasonic Extraction of Bioactive Compounds from Hypericum perforatum |
Abstract
PDF (Rus)
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A. V. Drannikov, Y. P. Dombrovskaya, A. A. Derkanosova, I. E. Shabanov, D. S. Kitaev, N. L. Klejmenova |
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| Vol 87, No 2 (2025) |
Application of yeast Saccharomyces cerevisiae var. boulardii and WildBrew Philly Sour of the genus Lachancea spp. in the technology of fermented oat drink (Avena sativa L) |
Abstract
PDF (Rus)
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V. A. Ivanov, A. S. Ivanova, A. S. Andreeva, I. V. Novikova |
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