No. 3 (2021): Polzunovskiy vestnik

Published: 2021-09-30

Full Issue

PDF (Русский)

SECTION 1. FOOD TECHNOLOGY

ASSESSMENT OF THE QUALITY OF RAW MATERIALS USED FOR EXTRACTION OF TARGET COMPONENTS WHEN CREATING A PRODUCT FOR ENCAPSULATION doi: 10.25712/ASTU.2072-8921.2021.03.001

Anastasia S. Terentyeva, Alina E. Shiryaeva Shiryaeva

7-12
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NUTRIENT STUDY OF BROWN AND WHITE FLAX SEEDS doi: 10.25712/ASTU.2072-8921.2021.03.002

Maria A. Bolgova, Natalia L. Kleymenova, Inessa N Bolgova, Maxim V. Kopylov

13-20
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USE OF EXTRACTS OF MEDICINAL-TECHNICAL RAW MATERIALS IN FORMULATIONS OF DESSERT LIQUEURS AND LIQUEUR FILLINGS OF SWEETS AND CARAMELS doi 10.25712/ASTU.2072-8921.2021.03.003

Elena Yu. Egorova, Аlina Yu. Tkacheva, Denis А. Shokhin

21-29
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RESEARCH OF CHEMICAL COMPOSITION OF JUICE FROM FRUITS OF SMALL-FRUITED APPLE TREES GROWING IN TERRITORY OF KRASNOYARSK KRAI doi: 10.25712/ASTU.2072-8921.2021.03.004

Denis A. Koch

30-34
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DEVELOPMENT OF FRUIT AND VEGETABLE SAUCE RECIPES ENRICHED WITH SPICY-AROMATIC INGREDIENTS doi: 10.25712/ASTU.2072-8921.2021.03.005

Natalia K. Shelkovskaya, Dora I. Deisling, Oxana Yu. Mikhailova

35-41
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COMPLEX STUDIES OF CULTIVATION PROCESS OF BAKER’S YEAST WITH HIGH CONCENTRATIONS OF BIO-MASS. 1. INVESTIGATION OF PHYSICAL PROPERTIES OF BEET MOLASSES doi: 10.25712/ASTU.2072-8921.2021.03.006

Evgeniya V. Kravtsova, Aleksandr G. Novoselov, Aleksey A. Fedorov, Sergey A. Sorokin, Ekaterina A. Fomina, Olga A. Suzdaltseva

42-53
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USE OF SEMI-FINISHED ARMILLARIA BOREALIS IN BAKERY doi: 10.25712/ASTU.2072-8921.2021.03.007

Zhanna A. Koсh, Denis A. Koсh, Yulia A. Litovka, Igor N. Pavlov

54-60
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DEVELOPMENT OF GLUTEN-FREE COOKIES WITH IMPROVED CONSUMER PROPERTIES doi: 10.25712/ASTU.2072-8921.2021.03.008

Nadezhda S. Sanzharovskaya, Olga P. Hrapko, Valentine I. Kolomiets

61-67
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ANALYSIS OF RESEARCH RESULTS OF SELENIUM CONTENT IN VEGETABLE RAW MATERIALS doi: 10.25712/ASTU.2072-8921.2021.03.009

Svetlana M. Ponomareva, Marina Igorevna Lyndina, Irina V. Protunkevich

68-74
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USE OF DRIED GUARANA BERRIES AND RICE FLOUR IN PRODUCTION OF BAKERY PRODUCTS doi: 10.25712/ASTU.2072-8921.2021.03.010

Victoria N. Makarova, Yegor G. Sobolev, Olga Pchelintseva , Zenfira Bochkareva

75-82
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BIOSYNTHESIS OF OILS doi: 10.25712/ASTU.2072-8921.2021.03.011

Ivan I. Khvostov, Anna V. Borisova

83-88
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QUALITY IDENTIFICATION OF COMPLEX FOOD SUPPLEMENTS FOR MEAT INDUSTRY doi: 10.25712/ASTU.2072-8921.2021.03.012

Alexander Lukin, Natalya L. Naumova

89-94
- PDF (Русский)
USE OF PLANT COMPONENT IN YOGURT BIOTECHNOLOGY doi: 10.25712/ASTU.2072-8921.2021.03.013

Yuliia G. Sturova, Daria D. Gilderman

95-101
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RATIONALITY OF STERILIZATION REGIMES AS DETERMINANT OF MEAT QUALITY STABILITY IN CANNED MEAT IN PIECES doi: 10.25712/ASTU.2072-8921.2021.03.014

Valentina B. Krylova, Tatyana V. Gustova

102-110
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CORRELATION BETWEEN RHEOLOGICAL PROPERTIES AND QUALITY THREE-DIMENSIONAL PRINTED CHOCOLATE MASS doi: 10.25712/ASTU.2072-8921.2021.03.015

Sergey Bredikhin, Vladimir Andreev, Alexander Martekha, Yuriy Berezovskiy

111-116
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ANALYSIS OF STUDIES ON DEVELOPMENT OF FUNCTIONAL PRODUCTS WITH IMMUNOMODULATORY PROPERTIES doi: 10.25712/ASTU.2072-8921.2021.03.016

Lyudmila N. Burakova, Daniil A. Plotnikov

117-122
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DEVELOPMENT OF FUNCTIONAL COCKTAIL FORMULATIONS doi: 10.25712/ASTU.2072-8921.2021.03.017

Valentina N. Getmanets

123-130
- PDF (Русский)
RESEARCH OF FAT-ACID COMPOSITION OF CERTAIN VEGETABLE OILS AND THEIR BLENDS doi: 10.25712/ASTU.2072-8921.2021.03.018

Ekaterina Yu. Volf, Victoria M. Kozyreva, Inna Simakova, Andrey Volf

131-140
- PDF (Русский)
DEVELOPMENT OF FORMULATION AND PRODUCTION TECHNOLOGY FOR POLYFUNCTIONAL FOOD INGREDIENT WITH ADAPTOGENIC PROPERTIES doi: 10.25712/ASTU.2072-8921.2021.03.019

Ksenia R. Piskunenko, Vladimir G. Popov

141-146
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ANALYSIS OF COMPETITIVE ADVANTAGES OF FUNCTIONAL FLOUR PASTRY PRODUCTS doi: 10.25712/ASTU.2072-8921.2021.03.020

Irina Reznichenko, Andrey M. Chistyakov, Mikhail S. Shcheglov

147-154
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QUALITY AND NUTRITIONAL VALUE OF COMPOSITE MIXTURES INCLUDING SPELT WHEAT doi: 10.25712/ASTU.2072-8921.2021.03.021

Yulia A. Betz, Irina V. Pankrashkina, Natalia L. Naumova

155-162
- PDF (Русский)
RELEVANCE OF DEVELOPMENT OF FORMULATIONS AND TECHNOLOGIES FOR PRODUCTION OF SNACKS FROM NON-TRADITIONAL FISH RAW MATERIALS doi: 10.25712/ASTU.2072-8921.2021.03.022

Stanislav V. Kuzmin, Vladimir Popov, Irina V. Mozzherina

163-169
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SECTION 2. CHEMICAL TECHNOLOGY

MATHEMATICAL MODEL OF ION TRANSFER IN ELECTRODIALYSIS PROCESS doi: 10.25712/ASTU.2072-8921.2021.03.023

Mohammed Q. Gubari, Nadezda V. Alekseeva

170-178
- PDF (Русский)
RESEARCH OF THE INFLUENCE OF ENVIRONMENTAL FAC-TORS ON THE MECHANISM OF TEXTOLITHIC BIOLOGY IN THE CONDITIONS OF THE OPEN ECOSYSTEM doi: 10.25712/ASTU.2072-8921.2021.03.025

Larisa A. Erofeevskaya, Anatolii Kychkin, Aisen A. Kychkin, Aleksandr A. Gabishev

189-200
- PDF (Русский)

SECTION 3. METALLURGY AND MATERIALS SCIENCE

INFLUENCE OF TYPE OF VULCANIZATION SYSTEM AND VULCANIZATION ACCELERATOR ON PROPERTIES OF POROUS RUBBERS doi: 10.25712/ASTU.2072-8921.2021.03.026

Kymbat S. Zhansakova

201-207
- PDF (Русский)
INFLUENCE OF ALUMINUM ON SPECIFIC HEAT CAPACITY AND CHANGES IN THERMODYNAMIC FUNCTIONS OF ZINC doi: 10.25712/ASTU.2072-8921.2021.03.027

Izatullo N. Ganiev, Safargul S. Sodikova, Umarali Sh. Yakubov, Surayo J. Alikhonova

208-216
- PDF (Русский)

No. 3 (2021): Polzunovskiy vestnik

Full Issue

SECTION 1. FOOD TECHNOLOGY

ASSESSMENT OF THE QUALITY OF RAW MATERIALS USED FOR EXTRACTION OF TARGET COMPONENTS WHEN CREATING A PRODUCT FOR ENCAPSULATION doi: 10.25712/ASTU.2072-8921.2021.03.001

NUTRIENT STUDY OF BROWN AND WHITE FLAX SEEDS doi: 10.25712/ASTU.2072-8921.2021.03.002

USE OF EXTRACTS OF MEDICINAL-TECHNICAL RAW MATERIALS IN FORMULATIONS OF DESSERT LIQUEURS AND LIQUEUR FILLINGS OF SWEETS AND CARAMELS doi 10.25712/ASTU.2072-8921.2021.03.003

RESEARCH OF CHEMICAL COMPOSITION OF JUICE FROM FRUITS OF SMALL-FRUITED APPLE TREES GROWING IN TERRITORY OF KRASNOYARSK KRAI doi: 10.25712/ASTU.2072-8921.2021.03.004

DEVELOPMENT OF FRUIT AND VEGETABLE SAUCE RECIPES ENRICHED WITH SPICY-AROMATIC INGREDIENTS doi: 10.25712/ASTU.2072-8921.2021.03.005

COMPLEX STUDIES OF CULTIVATION PROCESS OF BAKER’S YEAST WITH HIGH CONCENTRATIONS OF BIO-MASS. 1. INVESTIGATION OF PHYSICAL PROPERTIES OF BEET MOLASSES doi: 10.25712/ASTU.2072-8921.2021.03.006

USE OF SEMI-FINISHED ARMILLARIA BOREALIS IN BAKERY doi: 10.25712/ASTU.2072-8921.2021.03.007

DEVELOPMENT OF GLUTEN-FREE COOKIES WITH IMPROVED CONSUMER PROPERTIES doi: 10.25712/ASTU.2072-8921.2021.03.008

ANALYSIS OF RESEARCH RESULTS OF SELENIUM CONTENT IN VEGETABLE RAW MATERIALS doi: 10.25712/ASTU.2072-8921.2021.03.009

USE OF DRIED GUARANA BERRIES AND RICE FLOUR IN PRODUCTION OF BAKERY PRODUCTS doi: 10.25712/ASTU.2072-8921.2021.03.010

BIOSYNTHESIS OF OILS doi: 10.25712/ASTU.2072-8921.2021.03.011

QUALITY IDENTIFICATION OF COMPLEX FOOD SUPPLEMENTS FOR MEAT INDUSTRY doi: 10.25712/ASTU.2072-8921.2021.03.012

USE OF PLANT COMPONENT IN YOGURT BIOTECHNOLOGY doi: 10.25712/ASTU.2072-8921.2021.03.013

RATIONALITY OF STERILIZATION REGIMES AS DETERMINANT OF MEAT QUALITY STABILITY IN CANNED MEAT IN PIECES doi: 10.25712/ASTU.2072-8921.2021.03.014

CORRELATION BETWEEN RHEOLOGICAL PROPERTIES AND QUALITY THREE-DIMENSIONAL PRINTED CHOCOLATE MASS doi: 10.25712/ASTU.2072-8921.2021.03.015

ANALYSIS OF STUDIES ON DEVELOPMENT OF FUNCTIONAL PRODUCTS WITH IMMUNOMODULATORY PROPERTIES doi: 10.25712/ASTU.2072-8921.2021.03.016

DEVELOPMENT OF FUNCTIONAL COCKTAIL FORMULATIONS doi: 10.25712/ASTU.2072-8921.2021.03.017

RESEARCH OF FAT-ACID COMPOSITION OF CERTAIN VEGETABLE OILS AND THEIR BLENDS doi: 10.25712/ASTU.2072-8921.2021.03.018

DEVELOPMENT OF FORMULATION AND PRODUCTION TECHNOLOGY FOR POLYFUNCTIONAL FOOD INGREDIENT WITH ADAPTOGENIC PROPERTIES doi: 10.25712/ASTU.2072-8921.2021.03.019

ANALYSIS OF COMPETITIVE ADVANTAGES OF FUNCTIONAL FLOUR PASTRY PRODUCTS doi: 10.25712/ASTU.2072-8921.2021.03.020

QUALITY AND NUTRITIONAL VALUE OF COMPOSITE MIXTURES INCLUDING SPELT WHEAT doi: 10.25712/ASTU.2072-8921.2021.03.021

RELEVANCE OF DEVELOPMENT OF FORMULATIONS AND TECHNOLOGIES FOR PRODUCTION OF SNACKS FROM NON-TRADITIONAL FISH RAW MATERIALS doi: 10.25712/ASTU.2072-8921.2021.03.022

SECTION 2. CHEMICAL TECHNOLOGY

MATHEMATICAL MODEL OF ION TRANSFER IN ELECTRODIALYSIS PROCESS doi: 10.25712/ASTU.2072-8921.2021.03.023

RESEARCH OF THE INFLUENCE OF ENVIRONMENTAL FAC-TORS ON THE MECHANISM OF TEXTOLITHIC BIOLOGY IN THE CONDITIONS OF THE OPEN ECOSYSTEM doi: 10.25712/ASTU.2072-8921.2021.03.025

SECTION 3. METALLURGY AND MATERIALS SCIENCE

INFLUENCE OF TYPE OF VULCANIZATION SYSTEM AND VULCANIZATION ACCELERATOR ON PROPERTIES OF POROUS RUBBERS doi: 10.25712/ASTU.2072-8921.2021.03.026

INFLUENCE OF ALUMINUM ON SPECIFIC HEAT CAPACITY AND CHANGES IN THERMODYNAMIC FUNCTIONS OF ZINC doi: 10.25712/ASTU.2072-8921.2021.03.027

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