No. 1 (2022): Polzunovskiy vestnik

Published: 2022-03-31

Full Issue

PDF (Русский)

SECTION 1. FOOD TECHNOLOGY

PROSPECTS FOR THE USE OF PEANUTS IN THE PRODUCTION OF CUPCAKES

Svetlana S. Kuzmina, Ludmila Ya. Kozubaeva

7-14
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DEVELOPMENT OF TECHNOLOGY OF EMULSION PRODUCTS WITH PROTEIN AND CARBOHYDRATE COMPOSITION

Sergey A. Pismenny, Albina A. Varivoda

15-22
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COMPARATIVE ASSESSMENT OF RYE BREAD ON SPONTANE-OUS FERMENTATION LEAVENS

Zenfira A. Bochkareva, Olga N. Pchelintseva, Karina N. Belyakova, Sabina K. Sagandykova

23-30
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RESEARCH OF QUALITY INDICATORS OF SOUR CREAM AND VEGETABLE SAUCES

Yulia I. Belyaninova, Albina A. Varivoda

31-38
- PDF (Русский)
ICE CREAM FROM DIFFERENT TYPES OF MILK WITH VITAMIN C

Anna V. Borisova , Alina N. Ivanova, Nadezhda V. Chikova , Ekaterina O. Burlak

39-46
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RELATIONSHIP BETWEEN THE TECHNOLOGICAL CHARACTERISTICS OF DIFFERENT BREEDS OF COWS AND THE QUALITY OF RAW MILK

Natalya D. Rodina, Anna P. Simonenkova, Ekaterina N. Demina, Y. Ekaterina Sergeeva

47-54
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PROSPECTS OF USING CEREAL CROPS PROCESSING PRODUCTS IN PRODUCTION OF A MILK-SOFT PRODUCT WITH A MILK FAT SUBSTITUTE PRODUCED BY PRODUCED CHEESE TECHNOLOGY

Mikhail P. Shchetinin, Natalia S. Zolotukhina, Elena M. Shchetinina

55-59
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PROSPECTS FOR USING PUMPKIN IN THE DAIRY INDUSTRY

Valentina N. Getmanets

60-66
- PDF (Русский)
FORMULATION DEVELOPMENT AND ANALYSIS OF THE PROPERTIES OF ICE CREAM WITH THE ADDITION OF BEER

Marianna S. Voronina, Alena N. Gulyaeva, Daria I. Nisteryuk , Elvira N. Shlyapnikova

67-72
- PDF (Русский)
COMPARATIVE EVALUATION OF BEEF QUALITY DEPENDING ON THE AGING CONDITIONS

Galina V. Gurinovich , Vladislav A. Khrenov, Irina S. Patrakova

73-78
- PDF (Русский)
STATISTICAL PROCESSING RESULTS OF ORGANOLEPTIC EVALUATION SOFT COMBINED CHEESE

Oksana V. Koltyugina , Elena G. Nikiforova

79-85
- PDF (Русский)
DEVELOPMENT OF A SUGAR COOKIES FORMULA FOR CONSUMERS WITH A PREDISPOSITION TO AGE-BASED MACULAR DEGENERATION

Maria V. Chubarova, Olga A. Orlovtseva, Svetlana N. Tefikova

86-94
- PDF (Русский)
INCREASING THE QUALITY OF PANTS BY USING DIFFERENT WAYS OF THEIR PRESERVATION

Vitaly V. Gorshkov , Elena I. Mashkina , Elena М. Shchetinina

95-99
- PDF (Русский)
RELATIONSHIP DIAGRAM IN A COMPARATIVE ASSESSMENT OF THE QUALITY OF SOFT TONING DRINKS

Irina Yu. Reznichenko, Natalya V. Astahova, Anastasiya M. Malikova

100-108
- PDF (Русский)
PRODUCTION TECHNOLOGY AND QUALITY CONTROL CUSTARD HONEY CAKES WITH THE ADDITION OF CHERRY FLOUR

Elena V. Boyarshinova

109-117
- PDF (Русский)

SECTION 2. CHEMICAL TECHNOLOGIES, MATERIALS SCIENCES, METALLURGY

ADDITION ALLOY FORMATION BASED ON THE AL-TI-B SYSTEM BY AN ELECTROSLAG PROCESS USING DISPERSED MECHANICAL ENGINEERING WASTE

Nikolay N. Safronov, Lenar R. Kharisov, Marat R. Fazliyev

118-125
- PDF (Русский)
POTENTIODYNAMIC STUDY OF LEAD BABBITA BT (PbSb15Sn10), WITH SODIUM, IN THE MEDIUM OF ELECTROLYTE NaCl

Izatullo N. Ganiev, Khairullo M. Khodjanazarov , Firuz K. Khodjaev

126-133
- PDF (Русский)
EFFECT OF MODIFICATION OF CARBON FIBER SUFACE ON THE PHYSICAL AND MECHANICAL CHARACTERISTICS OF CARBON FIBER PLASTICS

Sergey V. Morozov , Sergey V. Ananyin

134-138
- PDF (Русский)
OBTAINING AND INVESTIGATION OF PIEZOELECTRIC COMPOSITE CONSISTING OF LEAD ZIRCONATE-TITANATE AND ORTHOPHOSPHORIC ACID

Gleb A. Koshkin , Chir Gen Pak , Andrey Ye. Rozen, Viktor V. Kikot

139-146
- PDF (Русский)
EVALUATION OF THE CONTRIBUTION OF THE AGGLOMERED COMPONENT TO THE FORMATION OF THE ELECTRICAL CONDUCTIVITY OF FILLED POLYMERS ACCORDING TO COMPARATIVE CHARACTERISTICS MICROPHOTOGRAPHY OF THE STRUCTURE

Natalia N. Minakova

147-153
- PDF (Русский)
STUDY OF THE INFLUENCE OF TECHNICAL CARBON ON THE PROPERTIES OF ISOPRENE ELASTOMERS

Igor S. Makarov , Afanasii A. Dyakonov , Nataliia N. Petrova , Aitalina A. Okhlopkova, Nadezhda N. Lazareva , Anatolii K. Kychkin , Aisen A. Kychkin, Aleksei G. Tuisov , Pavel V. Vinokurov , Natalya P. Gladkina

154-163
- PDF (Русский)

No. 1 (2022): Polzunovskiy vestnik

Full Issue

SECTION 1. FOOD TECHNOLOGY

PROSPECTS FOR THE USE OF PEANUTS IN THE PRODUCTION OF CUPCAKES

DEVELOPMENT OF TECHNOLOGY OF EMULSION PRODUCTS WITH PROTEIN AND CARBOHYDRATE COMPOSITION

COMPARATIVE ASSESSMENT OF RYE BREAD ON SPONTANE-OUS FERMENTATION LEAVENS

RESEARCH OF QUALITY INDICATORS OF SOUR CREAM AND VEGETABLE SAUCES

ICE CREAM FROM DIFFERENT TYPES OF MILK WITH VITAMIN C

RELATIONSHIP BETWEEN THE TECHNOLOGICAL CHARACTERISTICS OF DIFFERENT BREEDS OF COWS AND THE QUALITY OF RAW MILK

PROSPECTS OF USING CEREAL CROPS PROCESSING PRODUCTS IN PRODUCTION OF A MILK-SOFT PRODUCT WITH A MILK FAT SUBSTITUTE PRODUCED BY PRODUCED CHEESE TECHNOLOGY

PROSPECTS FOR USING PUMPKIN IN THE DAIRY INDUSTRY

FORMULATION DEVELOPMENT AND ANALYSIS OF THE PROPERTIES OF ICE CREAM WITH THE ADDITION OF BEER

COMPARATIVE EVALUATION OF BEEF QUALITY DEPENDING ON THE AGING CONDITIONS

STATISTICAL PROCESSING RESULTS OF ORGANOLEPTIC EVALUATION SOFT COMBINED CHEESE

DEVELOPMENT OF A SUGAR COOKIES FORMULA FOR CONSUMERS WITH A PREDISPOSITION TO AGE-BASED MACULAR DEGENERATION

INCREASING THE QUALITY OF PANTS BY USING DIFFERENT WAYS OF THEIR PRESERVATION

RELATIONSHIP DIAGRAM IN A COMPARATIVE ASSESSMENT OF THE QUALITY OF SOFT TONING DRINKS

PRODUCTION TECHNOLOGY AND QUALITY CONTROL CUSTARD HONEY CAKES WITH THE ADDITION OF CHERRY FLOUR

SECTION 2. CHEMICAL TECHNOLOGIES, MATERIALS SCIENCES, METALLURGY

ADDITION ALLOY FORMATION BASED ON THE AL-TI-B SYSTEM BY AN ELECTROSLAG PROCESS USING DISPERSED MECHANICAL ENGINEERING WASTE

POTENTIODYNAMIC STUDY OF LEAD BABBITA BT (PbSb15Sn10), WITH SODIUM, IN THE MEDIUM OF ELECTROLYTE NaCl

EFFECT OF MODIFICATION OF CARBON FIBER SUFACE ON THE PHYSICAL AND MECHANICAL CHARACTERISTICS OF CARBON FIBER PLASTICS

OBTAINING AND INVESTIGATION OF PIEZOELECTRIC COMPOSITE CONSISTING OF LEAD ZIRCONATE-TITANATE AND ORTHOPHOSPHORIC ACID

EVALUATION OF THE CONTRIBUTION OF THE AGGLOMERED COMPONENT TO THE FORMATION OF THE ELECTRICAL CONDUCTIVITY OF FILLED POLYMERS ACCORDING TO COMPARATIVE CHARACTERISTICS MICROPHOTOGRAPHY OF THE STRUCTURE

STUDY OF THE INFLUENCE OF TECHNICAL CARBON ON THE PROPERTIES OF ISOPRENE ELASTOMERS

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