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| Issue |
Title |
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| Vol 21, No 2 (2025) |
Justification of a recipe mixture based on whole oat grain for the production of minced meat products |
Abstract
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Z. A. Bochkareva, E. E. Nikonova |
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| Vol 21, No 2 (2025) |
Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials |
Abstract
PDF (Rus)
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R. A. Zhuravlev, M. Yu. Tamova, T. A. Dzhum, M. A. Sidorcheva |
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| Vol 21, No 2 (2025) |
Microbiological assessment of the quality and safety of black African ostrich meat in accordance with the requirements of TR CU 021/2011 SanPiN 2.3.2.1078-01 |
Abstract
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S. S. Pateev, Yu. N. Cherneta |
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| Vol 21, No 2 (2025) |
Improving the technology of apple-pectin paste production |
Abstract
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A. V. Satibalov, Z. A. Ivanova, F. H. Thazeplova, L. H. Nagudova |
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| Vol 21, No 2 (2025) |
Investigation of biologically active substances of the North Caucasus plant raw materials using various preservation methods |
Abstract
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N. O. Sichko, M. I. Stalnaya |
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| Vol 21, No 2 (2025) |
Formulation development and production technology for a drink based on curd whey with the addition of fruit and vegetable raw materials |
Abstract
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E. S. Smirnova, E. O. Melnikova, E. V. Razhina, N. L. Lopaeva, O. V. Chepushtanova |
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| Vol 21, No 2 (2025) |
Investigation of the influence of the method of grape pomace processing before extraction on the organoleptic and physicochemical parameters of the extract |
Abstract
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Yu. N. Chernyavskaya, A. A. Tyaguscheva, T. V. Pershakova |
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| Vol 21, No 2 (2025) |
Development of technology for obtaining and formulating high-protein potato food products with a low glycemic index |
Abstract
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V. V. Shilov, V. V. Litvyak, A. A. Zhurnya, Yu. F. Roslyakov, T. V. Okulova, A. M. Mazur |
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| Vol 21, No 2 (2025) |
Comprehensive assessment of the effect of ozonation on the quality and safety of grain used in whole grain bread technology |
Abstract
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N. V. Sokol, N. S. Sanzharovskaya, D. R. Agayeva |
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| Vol 21, No 1 (2025) |
Investigation of the meat maturation process |
Abstract
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T. A. Mukhamedov, S. M. Mukhamedova |
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| Vol 21, No 1 (2025) |
Pea dispersion as a basis for the production of fermented products |
Abstract
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D. A. Samsonova, S. Barua, M. D. Gurda, N. V. Iakovchenko |
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| Vol 21, No 1 (2025) |
Development of a recipe for dessert bread with the taro tuber powder |
Abstract
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E. O. Melnikova, E. V. Razhina, E. S. Smirnova, O. P. Neverova, P. S. Galushina |
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| Vol 21, No 1 (2025) |
Use of Melilotus officinalis extracts with antioxidant potential in a protective coating for tomatoes |
Abstract
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M. A. Mulyukin, D. A. Baranenko, Y. Yu. Petrova, O. S. Sutormin |
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| Vol 21, No 1 (2025) |
Applications of beta-carotene in food technology |
Abstract
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E. V. Lisovaya, T. I. Ugryumova, T. A. Shakhrai, E. P. Viktorova, A. A. Skhalyakhov |
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| Vol 21, No 1 (2025) |
Development of recipes for poultry snacks and their quality assessment |
Abstract
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I. V. Asfondyarova, A. A. Abutalimova, V. A. Demchenko |
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| Vol 20, No 4 (2024) |
Development of a yogurt recipe using Clitoria ternatea |
Abstract
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E. V. Razhina, E. S. Smirnova, N. L. Lopaeva, I. M. Khairova, L. M. Stakheeva, V. N. Sinko, A. V. Shilovtsev, P. S. Galushina |
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| Vol 20, No 4 (2024) |
Modeling of process and operating modes for efficient selective disintegration in coriander seed grinding |
Abstract
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N. V. Sterekhova, S. Y. Gonezhuk, Z. A. Meretukov, M. V. Shcherbakov |
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| Vol 20, No 4 (2024) |
Properties and active substances of hummus bean paste based on chickpea puree |
Abstract
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M. W.M. Shehadeh |
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| Vol 20, No 4 (2024) |
Recipe optimization using regression analysis method |
Abstract
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V. A. Bukhovets, O. V. Kartavenko, P. O. Tyurin, G. V. Styrev, D. A. Tverdokhlebova |
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| Vol 20, No 4 (2024) |
Low-glycemic load muffin production process for flour confectionery products expansion for people suffering from diabetes mellitus |
Abstract
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E. G. Dunets, T. A. Dzhum, R. A. Zhuravlev, M. Yu. Tamova |
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| Vol 20, No 4 (2024) |
Dynamics of biologically active compounds and antioxidant activity of coffee during cold extraction at different temperatures |
Abstract
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L. P. Nilova, S. M. Malyutenkova, V. R. Tverskoy |
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| Vol 20, No 4 (2024) |
Investigation of technological parameters of guinea fowl, muscovy duck and turkey meat for the production of culinary products using sous-vide technology |
Abstract
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A. M. Patieva, S. V. Patieva, Z. N. Khatko, T. B. Kolotiy, A. S. Shirokova |
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| Vol 20, No 3 (2024) |
Modern trends in the production and use of biologically active additives (BAA) from the fat of marine mammals |
Abstract
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M. M. Ershova, A. V. Podkorytova |
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| Vol 20, No 3 (2024) |
Development of a bread recipe with added french willow infusion |
Abstract
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N. L. Lopayeva, E. S. Smirnova, E. V. Razhina, L. M. Stakheeva, P. S. Galushina, I. M. Khairova |
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| Vol 20, No 3 (2024) |
Construction of the technological process and design development of a multifunctional unit for processing vital soybeans with ultrasound. Feasibility of water-crude suspension |
Abstract
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D. V. Makarov, F. Ya. Rudik, O. S. Fomenko, V. S. Kutsenkova, A. V. Bannikova |
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| Vol 20, No 3 (2024) |
Prospects for increasing the functionality of milk-containing products through the use of non-traditional plant raw materials |
Abstract
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E. A. Moliboga, L. M. Zavgorodnyaya |
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| Vol 20, No 3 (2024) |
Experimental model of crushing coriander seeds |
Abstract
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N. V. Sterekhova, S. Yu. Gonezhuk, Z. A. Meretukov, M. V. Sherbakov |
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| Vol 20, No 3 (2024) |
Development of a milk-containing drink fermented with chickpea extract |
Abstract
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M. Ahangaran, G. A. Marinenkova, I. I. Ionova, Ya. M. Savinov, N. G. Mashentseva |
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| Vol 20, No 3 (2024) |
Objectives for the use of raw materials and component composition for the production of low-lactose ice cream from goat milk |
Abstract
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M. A. Gasheva, T. P. Arseneva, S. Yu. Fadina |
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| Vol 20, No 2 (2024) |
Determination of the general toxicity of the enriching compositions of bakeries using Stylonychia mytilus cultures |
Abstract
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E. V. Belokurova, M. A. Sargsyan, N. A. Galochkina, N. M. Derkanosova |
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| Vol 20, No 2 (2024) |
A contemporary view of the mechanisms of formation of new contaminants in vegetable oils – esters of monochloropropanediols and high molecular weight carboxylic acids |
Abstract
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E. A. Butina, I. A. Dubrovskaya, E. O. Gerasimenko, S. A. Kalmanovich |
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| Vol 20, No 2 (2024) |
Methodological and technological aspects of the production of lactose-free dairy products |
Abstract
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A. V. Werner, D. V. Grashchenkov, O. V. Chugunova |
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| Vol 20, No 2 (2024) |
The influence of fruit and vegetable mixtures on the organoleptic properties of sorbets |
Abstract
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E. N. Efremova, O. A. Sutorma, D. D. Khoroshilov, K. A. Ambrosova |
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| Vol 20, No 2 (2024) |
Rationale for the development of an innovative product with the addition of hydrobionts within the framework of the ESG challenges |
Abstract
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M. V. Zakoptelova, J. S. Boitsova |
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| Vol 20, No 2 (2024) |
Development of flour confectionery products using physiologically valuable beekeeping products |
Abstract
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A. A. Kovalevskaya, V. V. Illarionova, A. E. Glasenko, I. М. Chebanov, E. N. Guba |
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| Vol 20, No 2 (2024) |
Ultrasonic treatment assisted extraction of sunflower protein |
Abstract
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I. V. Krylova, A. V. Fedorov, M. L. Domoroshchenkova, T. F. Demyanenko, L. O. Shaginova |
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| Vol 20, No 2 (2024) |
Glycerin as an alternative solvent for the extraction of glycyrrhizic acid from the roots of Glycyrrhiza glabra |
Abstract
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K. N. Laricheva, U. G. Grishina |
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| Vol 20, No 2 (2024) |
Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chips |
Abstract
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T. V. Pershakova, T. V. Yakovleva, Yu. N. Chernyavskaya, D. V. Kotvitskaya, A. A. Tyagushcheva |
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| Vol 20, No 2 (2024) |
The use of a complex of microorganisms in yogurt production technology |
Abstract
PDF (Rus)
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E. S. Smirnova, E. V. Razhina, N. L. Lopayeva, I. M. Khairova, V. N. Sinko, L. M. Stakheeva, A. V. Shilovtsev |
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| Vol 20, No 2 (2024) |
Improving the technology of gluten-free bread from composite flour mixtures |
Abstract
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A. I. Soloveva, D. A. Bragina, Yu. V. Ushakova, G. Y. Rysmukhambetova |
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| Vol 20, No 2 (2024) |
Simulation of the process of cryogenic freezing of coriander seeds |
Abstract
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N. V. Sterekhova, Z. A. Meretukov, S. Y. Gonezhuk, R. G. Shishova |
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| Vol 20, No 1 (2024) |
Development of almond flour bread recipe |
Abstract
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E. S. Smirnova, E. V. Razhina, N. L. Lopaeva, I. M. Khairova, V. N. Sinko, A. V. Shilovtsev |
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| Vol 20, No 1 (2024) |
Development of recipes and technology for butter cookies using various types of flour and flax seeds |
Abstract
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Z. N. Khatko, A. I. Blyagoz, M. K. Bogus, R. Kh. Blyagoz |
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| Vol 20, No 1 (2024) |
Characteristics of the existing methods for obtaining carotenes from carotenoid concentrates |
Abstract
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E. V. Lisovaya, A. D. Achmiz, E. P. Viktorova, A. A. Skhalyakhov |
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| Vol 20, No 1 (2024) |
An integrated approach to assessing the quality of wines sold on Maikop consumer market |
Abstract
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L. V. Lunina, Z. T. Tazova, N. T. Siyukhova |
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| Vol 20, No 1 (2024) |
Quality assessment of garden strawberries of foreign selection |
Abstract
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I. M. Novikova, O. M. Blinnikova, A. S. Ilyinsky |
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| Vol 20, No 1 (2024) |
The use of hydrocolloids in the production of muffins from gluten-free flour mixtures |
Abstract
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N. V. Sokol, A. V. Kovalenko |
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| Vol 20, No 1 (2024) |
Investigation of quality indicators of flour made of chickpea, corn and rice |
Abstract
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G. Y. Arutyunova, M. M. Udychak, S. A. Gisheva, L. V. Gnetko, B. B. Siyukhova |
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| Vol 20, No 1 (2024) |
Development of semi-finished fish products for the fast food industry |
Abstract
PDF (Rus)
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I. V. Asfondyarova, O. A. Yakovlev, V. A. Demchenko, N. A. Pavlovskaya |
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| Vol 20, No 1 (2024) |
Chromatographic determination of vitamin content in a bar with dried tomatoes |
Abstract
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V. A. Bukhovets, N. A. Semilet, Yu. D. Novikova |
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| Vol 20, No 1 (2024) |
Development of products with extended shelf life |
Abstract
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A. T. Vasyukova, I. U. Kusova, M. M. Dyshekova, A. V. Moshkin, E. V. Glukhova |
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| Vol 20, No 1 (2024) |
Adaptation of the method for identification and quantification of mono- and diacylglycerols in vegetable oils |
Abstract
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D. D. Zhdanov, E. A. Butina, I. A. Dubrovskaya, E. O. Gerasimenko, A. Y. Shazzo |
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| Vol 20, No 1 (2024) |
Investigation of the amino acid composition of gluten-free biscuit with carob |
Abstract
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S. S. Zyuzina, M. D. Shchelkova, Yu. V. Ushakova, G. E. Rysmukhambetova |
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| Vol 19, No 4 (2023) |
Investigation of the effect of high hydrostatic pressure on functional properties of pea protein isolate |
Abstract
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O. V. Chugunova, P. S. Bikbulatov, A. S. Sokolov, N. V. Zavorokhina |
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| Vol 19, No 4 (2023) |
Optimization of grain bread production technology using electrically activated water |
Abstract
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N. S. Sanzharovskaya, N. V. Sokol |
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| Vol 19, No 4 (2023) |
Preparation of cottage cheese enriched with an antioxidant preparation |
Abstract
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O. V. Sycheva, V. G. Kaishev, S. A. Oleinik, E. A. Skorbina, I. A. Trubina |
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| Vol 19, No 4 (2023) |
Study of the properties of pectin substances for the production of healthy food products |
Abstract
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A. V. Tarasenko |
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| Vol 19, No 4 (2023) |
Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers |
Abstract
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A. T. Vasyukova, A. V. Moshkin, I. A. Bogonosova |
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| Vol 19, No 4 (2023) |
The influence of methods of adding flaxseed flour on the quality indicators of rye bread |
Abstract
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A. V. Fedorov, A. A. Khlopov, E. S. Lybenko |
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| Vol 19, No 4 (2023) |
Development of technology for complex processing of Jerusalem artichoke |
Abstract
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A. K. Vologirov, A. S. Dzhaboeva, A. T. Vasyukova, Z. N. Khatko, A. I. Blyagoz |
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| Vol 19, No 4 (2023) |
Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks |
Abstract
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Z. N. Khatko, J. M. Begeretova, T. A. Belyavtseva |
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| Vol 19, No 4 (2023) |
Evaluation of the quality and safety of sugar substitutes |
Abstract
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A. S. Gavrilov, E. Yu. Minnikhanova, A. A. Tumashov, A. V. Tarasov, D. A. Gladkova |
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| Vol 19, No 4 (2023) |
The use of corn and buckwheat flour in the production of bakery products |
Abstract
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E. N. Efremova, A. I. Belyaev, N. Y. Petrov, E. A. Zenina |
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| Vol 19, No 4 (2023) |
The use of non-traditional prescription components to expand the range of functional pastille products |
Abstract
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R. A. Zhuravlev, E. V. Barashkina, T. A. Dzhum, M. Yu. Tamova |
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| Vol 19, No 4 (2023) |
The influence of plant components on microbiological and oxidative processes in dry fish and plant products during storage |
Abstract
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S. V. Zolotokopova, I. Koroma, A. A. Nevalennaya, E. Y. Lebedeva |
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| Vol 19, No 4 (2023) |
Studying the influence of vibration on the process of obtaining semi-finished products for distillery production |
Abstract
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N. Yu. Kachaeva, N. N. Maleev, Kh. E. Kachaev |
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| Vol 19, No 4 (2023) |
Use of dandelion root in functional bread technology |
Abstract
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A. P. Korolev, O. V. Feofilaktova, N. V. Zavorokhina, A. V. Tarasov |
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| Vol 19, No 4 (2023) |
Thermodynamics of interaction of inulin complex with water |
Abstract
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Yu. A. Maksimenko, O. I. Konnova, I. Yu. Aleksanian |
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| Vol 19, No 4 (2023) |
Development of technological solutions to increase the biological value of gluten-free bread |
Abstract
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N. A. Pankratyeva, O. S. Chechenikhina |
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| Vol 19, No 4 (2023) |
Rationale for the use of quail meat in the production of food products for special purposes |
Abstract
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A. M. Patieva, Z. N. Khatko, S. V. Patieva, A. V. Zykova |
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| Vol 19, No 4 (2023) |
Research of the antioxidants content in plant raw materials – ingredients for polycomponent functional chips |
Abstract
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O. V. Perfilova, Z. Yu. Rodina, K. V. Bryksina, A. S. Ilyinsky |
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| Vol 19, No 4 (2023) |
Rationale for obtaining protein concentrate of industrial hemp seeds of Cannabis sativa L. of modern selection based on mathematical modeling and its application in food production |
Abstract
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A. V. Petrenko, E. S. Tarasov, O. N. Kaminir, E. N. Guba, E. A. Kalinyuk |
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| Vol 19, No 4 (2023) |
Bakery products with dietary supplements for a healthy diet |
Abstract
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L. A. Avetisyan, O. P. Khrapko |
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| Vol 19, No 4 (2023) |
Studying the chemical composition and energy value of a mixture of roe films and caviar of a series of freshwater fish |
Abstract
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Z. M. Arabova, I. Yu. Aleksanyan, A. H.-H. Nugmanov, I. А. Bakin, O. I. Konnova, E. V. Sokolova |
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| Vol 19, No 4 (2023) |
Investigation of the features of the structural organization of inulin and analysis of the possibilities of its application |
Abstract
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V. A. Byzov, V. V. Litvyak, N. D. Lukin, V. V. Shilov, Yu. F. Roslyakov, J. K. Irmatova |
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| Vol 19, No 3 (2023) |
Medical and biological feasibility of the recipe for baby boiled sausages for feeding children with food intolerance |
Abstract
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A. V. Zykova, A. M. Patieva, Z. N. Khatko, S. V. Patieva |
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| Vol 19, No 3 (2023) |
The influence of the chemical composition of modified lecithins on their surface-active and emulsifying properties |
Abstract
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E. V. Lisovaya, E. P. Viktorova, A. V. Sverdlichenko, M. R. Zhan |
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| Vol 19, No 3 (2023) |
Medical and biological justification for the use of venison in special food products |
Abstract
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A. M. Patieva, Z. N. Khatko, S. V. Patieva, A. V. Zykova |
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| Vol 19, No 3 (2023) |
The use of non-traditional plant raw materials for the recipe composition of chips |
Abstract
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O. V. Perfilova, K. V. Bryksina, Z. Y. Rodina |
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| Vol 19, No 3 (2023) |
Comprehensive assessment of the quality of flour wheat-flax composite mixtures for the production of enriched bread |
Abstract
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N. A. Revyakina, N. V. Sokol |
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| Vol 19, No 3 (2023) |
The use of innovative technologies in the production of culinary products in public catering enterprises |
Abstract
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E. S. Franchenko, M. Yu. Tamova, T. A. Dzhum, R. A. Zhuravlev, K. K. Nikanov |
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| Vol 19, No 3 (2023) |
Preparation of ovarian fluid (caviar sol) of sturgeons for the use as physiological and functional ingredients in new generation food products |
Abstract
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I. M. Chebanov, V. E. Tarasov, I. A. Dubrovskaya, S. A. Kalmanovich |
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| Vol 19, No 3 (2023) |
Efficient use of multiculturally cultivated pond fish is a vector for the developmentи of the production of high-quality fish products |
Abstract
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L. V. Antipova, E. S. Popov |
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| Vol 19, No 3 (2023) |
Development of a business project «Functional bread» |
Abstract
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S. N. Edygova, Z. N. Khatko, V. A. Kiseleva, D. A. Vyazovikova |
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| Vol 19, No 2 (2023) |
Development of technology for preparation of pressed beet pulp for pectin extraction |
Abstract
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N. M. Daisheva, S. O. Semenikhin, A. A. Fabritskaya, M. M. Usmanov |
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| Vol 19, No 2 (2023) |
Features of removal of coloring substances during bleaching vegetable oils |
Abstract
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V. V. Illarionova, O. S. Kruglaya, A. A. Lobanov, Yu. Sh. Yusupova, E. A. Verbitskaya |
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| Vol 19, No 2 (2023) |
Fractionation as the main method for smoked tobacco products identification |
Abstract
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S. V. Kalashnikov |
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| Vol 19, No 2 (2023) |
Reflection of the principle - a consumer, managing relations (CMR) in the assortment policy of the existing players in the food industry |
Abstract
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V. Yu. Karpenko, M. Yu. Tamova, T. A. Dzhum, E. V. Barashkina |
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| Vol 19, No 2 (2023) |
Development of grain drink technology based on unsteamed buckwheat |
Abstract
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G. M. Kerimova, I. A. Fomenko, A. R. Pivchenko, I. R. Sokolov |
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| Vol 19, No 2 (2023) |
Evaluation of hydrodynamic flows of cellular fluid in artificially formed continuums of plant material structure |
Abstract
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M. D. Sosnin, I. A. Shorstky |
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| Vol 19, No 2 (2023) |
Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content |
Abstract
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Z. N. Khatko, S. T. Beretar, L. P. Nerovnykh, S. K. Kudaynetova, E. M. Kolodina |
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| Vol 19, No 2 (2023) |
Influence of sorghum flour on the rheological properties of semi-finished wheat product |
Abstract
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V. A. Bukhovets, O. B. Kamenewa, O. V. Kartavenko, K. A. Kuklina |
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| Vol 19, No 1 (2023) |
Development of a functional product – chocolates with hemp seeds |
Abstract
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A. I. Blyagoz, Z. N. Khatko, A. A. Khachatryan, R. M. Zhilova |
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| Vol 19, No 1 (2023) |
Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines |
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L. V. Gnetko, L. P. Nerovnykh, Kh. R. Siyukhov, G. Yu. Arutyunova |
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| Vol 19, No 1 (2023) |
Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise |
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T. A. Dzhum, M. Yu. Tamova, S. K. Kuizheva, Z. N. Khatko |
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| Vol 19, No 1 (2023) |
Designing a gingerbread product based on gluten-free vegetable compositions |
Abstract
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G. E. Rysmukhambetova, K. E. Beloglazova, Yu. V. Ushakova, I. V. Ziruk |
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| Vol 19, No 1 (2023) |
Development of the recipe and technology of semi-finished mock cutlets of functional purpose |
Abstract
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A. B. Tkhaishaova, Z. N. Khatko, N. A. Loban |
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| Vol 19, No 1 (2023) |
The physiological role of carotenoids and their use in food technologies |
Abstract
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A. D. Achmiz, E. V. Lisovaya, E. P. Viktorova, A. A. Skhalyakhov |
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