No. 3 (2022): Polzunovskiy vestnik

Published: 2022-09-16

Full Issue

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SECTION 1. FOOD TECHNOLOGY

SUBSTANTIATION OF TECHNOLOGICAL PARAMETERS FOR OBTAINING PROTEIN EMULSIONS FROM SUNFLOWER SEED KERNELS EDN: LBMCTP

Аnastasiya V. Akinfeeva, Elena Yu. Egorova, Sergey N. Tsyganok

7-13
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THE INFLUENCE OF ENZYME PREPARATIONS ON THE QUALITY INDICATORS OF FERMENTED GUICES OF CHOKEBERRY EDN: JEMVYD

Natalia K. Shelkovskaya , Elena P. Kamenskaya , Elena S. Dikalova, Marina N. Kolesnichenko

14-21
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STUDIES OF THE INFLUENCE OF HEAT TREATMENTS ON THE QUALITY INDICATORS OF SPARKLING WINES EDN: LABBFN

Tatyana A. Drozdova , Natalya M. Ageeva , Maxim V. Pospelov

22-27
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THE EXPEDIENCY OF USING SPELT FLOUR AND BEET FIBERS IN THE TECHNOLOGY OF FLOUR CONFECTIONERY EDN: UHEJXK

Nadezhda S. Nadezhda S. Sanzharovskaya Nadezhda S. Sanzharovskaya, Diana V. Romanenko, Mira M. Rzayeva

28-36
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RESEARCH AND DEVELOPMENT OF BAKERY PRODUCTS WITH AMARANTH FLOUR AND CHICORY EDN: QJCUDI

Kristina R. Romantsova, Larisa E. Meleshkina

37-42
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EFFICIENCY OF USE OF THE DISINTEGRATOR IN FLOUR PRODUCTION EDN: HIXDSS

Svetlana S. Kuzmina, Ludmila A. Kozubaeva, Elena Yu. Egorova

43-49
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ANALYSIS OF THE FEATURES OF PNEUMATIC TRANSPORT INJECTION SYSTEMS WITH DRIVE FEEDERS DURING THEIR OPERATION IN TRANSIENT AND UNSTEADY MODES EDN: EWXSDU

Andrey V. Tarasov, Vladimir P. Tarasov

50-57
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PEANUT COOKIES FOR GLUTEN-FREE NUTRITION EDN: BHOFLT

Lyudmila A. Kozubaeva, Svetlana S. Kuzmina

58-64
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EVALUATION OF THE QUALITY OF NATURAL JUICES FROM INTRODUCED GRAPE VARIETIES WITH DARK BERRY COLOR EDN: CKPLFB

Galina A. Makarova, Oxana Yu. Mikhailova

65-70
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QUALITY OF SORGHUM FLOUR AND RHEOLOGICAL PROPERTIES OF DOUGH MADE FROM A MIXTURE OF WHEAT AND SORGHUM FLOUR EDN: LKQTWR

Ekaterina S. Serebrenikova , Ludmila V. Anisimova

71-80
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INVESTIGATION OF THE PROPERTIES OF MINCED MEAT SYSTEMS FROM A MIXTURE OF BEEF AND PORK WITH VEGETABLE RAW MATERIALS EDN: MTVJGT

Marina A. Vaytanis , Zoja R. Khodyreva

81-87
EFFECT OF ULTRASONIC EXPOSURE ON BIOCHEMICAL COMPOSITION OF SUNFLOWER CAKE AND WHEY SUSPENSION EDN: ONJHET

Sergej K. Volonchuk , Kseniya N. Nicievskaya , Svetlana V. Stankevich

88-94
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EFFECT OF THAWING CONDITIONS OF FROZEN SEMI-FINISHED PRODUCTS FROM MULTICOMPONENT MIXTURES ABOUT THE QUALITY OF FINISHED PRODUCTS EDN: KLIVAD

Svetlana I. Koneva, Alexandra S. Zakharova

95-100
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DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF A COMPLEX FOOD ADDITIVE WITH THE PRODUCTION OF A FUNCTIONAL CONFECTIONERY PRODUCT BASED ON IT EDN: TRVDBG

Anastasia A. Trofimova , Vladimir G. Popov, Vladislav Y. Neverov

101-107
RESEARCH OF THE ANTIOXIDANT COMPLEX OF PROMISING AND REGIONAL VARIETIES OF GOSEBERRY IN THE SVERDLOVSK REGION EDN: KZSPSG

Aleksandr V. Arisov, Olga V. Chugunova, Anton V. Vyatkin, Elena M. Chebotok

108-116
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ANALYSIS OF PROCESSES AND DEVICES IMPLEMENTING THE TECHNOLOGICAL STAGES OF BEER PRODUCTION EDN: QMMGAT

Evgenia V. Kravtsova , Alexander G. Novoselov , Alexander Yu. Kuznetsov , Yulia N. Gulyaeva
- PDF (Русский)
STUDY OF THE PHENOLIC COMPOUNDS CONTENT IN BROCCOLI SEED EXTRACTS EDN: RJPBUF

Elmira R. Eminova, Mahmood A. Hashim, Olga F. Lunyova, Anastasiya V. Zhernyakova , Denis A. Baranenko

123-129
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STUDY OF TECHNOLOGICAL FACTORS DURING PROCESSING OF VIBURNUM OPULUS FRUITS EDN: ZYLSQW

Yulia S. Shimova , Vladislav A. Ivanov , Elena V. Lis , Ekaterina V. Fibikh

130-135
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DEVELOPMENT OF HIGH-PROTEIN CHIPS USING NON-TRADITIONAL RAW MATERIALS OF TYUMEN REGION EDN: QRYNMM

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

136-143
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JUSTIFICATION OF THE TECHNOLOGICAL MODE OF BLANCH-ING SEMI-FINISHED PRODUCTS FROM JERUSALEM ARTICHOKE TUBERS FOR PREPARATION OF ECO-SNACKS EDN: RCUVVH

Natalia T. Shamkova , Olga V. Rudenko, Maya Yu. Tamova , Albina A. Varivoda , Tatiana V. Yakovleva

144-151
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THE EFFECT OF THE MEADOW CLOVER SYRUP ON THE SWEET YEAST BAKERY PRODUCTS EDN: QMNKAM

Anastasiia Andreeva, Maria V. Shabunina

152-159
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STUDY OF THE VITAMIN COMPOSITION OF MILK THISTLE EDN: VQMQMP

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

160-165
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EVALUATION OF THE MAINTAINABILITY OF HEAT GENERATING DEVICES FOR TECHNOLOGICAL EQUIPMENT OF FOOD PRODUCTION EDN: PAUCIC

Nikolay А. Ermoshin , Sergey A. Romanchikov, Sergey V. Bulanov

166-172
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SCREENING AND RESEARCH OF PRODUCERS OF MILK-COAGULATING ENZYMES AMONG CULTURES OF HIGHER BASIDIOMYCETES EDN: LFMEJT

Denis V. Minakov , Yana V. Urazova, Anastasiya A. Minakova

173-180
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SECTION 2. CHEMICAL TECHNOLOGIES, MATERIALS SCIENCES, METALLURGY

HYBRID COMPOSITES WITH BI-BASE BINDER EDN: SHYXHD

Viktor B. Markin

181-185
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IMPROVEMENT OF JUNIPER ESSENTIAL OIL PRODUCTION TECHNOLOGY EDN: XZTJBU

Igor V. Matskevich , Viktor N. Nevzorov , Zhanna A. Koch

186-193
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INVESTIGATION OF THE EQUATIONS OF THE CELL STRUCTURE OF FLOWS IN PROCESSES AND APPARATUS OF CHEMICAL EN-GINEERING EDN: VGHNOK

Larisa N. Rubtsova , Lyubov Yu. Alexandrova, Pavel G. Ganin , Alla V. Markova, Alexander I. Moshinsky , Vladislav V. Sorokin

194-203
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ANALYSIS OF THE CURRENT SITUATION IN THE FIELD OF APPLICATION OF ELECTRON-BEAM PROCESSING OF VARIOUS ALLOYS. PART 2 EDN: VAJZCT

Dmitrij V. Komarov, Sergej V. Konovalov, Dmitrij V. Zhukov, Il'ya S. Vinogradov, Irina A. Panchenko

204-215
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STUDY OF THE INFLUENCE OF MORPHOLOGICAL STRUCTURE WOOD FOR OPERATIONAL CHARACTERISTICS OF THE SLAB MATERIAL EDN: TYORTX

Olga S. Beusheva , Natalia V. Koreneva , Alexander A. Beushev

216-221
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NFLUENCE OF FILLERS PRODUCED ON THE BASIS OF GRAIN PROCESSING WASTE ON THE CHEMICAL RESISTANCE OF EPOXY MATERIALS EDN: TYTOQQ

Alina R. Valeeva Valeeva, Elena M. Gotlib, Ekaterina S. Yamaleeva, Almira R. Gimranova, Rut Sh. Ntsoumou

222-229
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No. 3 (2022): Polzunovskiy vestnik

Full Issue

SECTION 1. FOOD TECHNOLOGY

SUBSTANTIATION OF TECHNOLOGICAL PARAMETERS FOR OBTAINING PROTEIN EMULSIONS FROM SUNFLOWER SEED KERNELS EDN: LBMCTP

THE INFLUENCE OF ENZYME PREPARATIONS ON THE QUALITY INDICATORS OF FERMENTED GUICES OF CHOKEBERRY EDN: JEMVYD

STUDIES OF THE INFLUENCE OF HEAT TREATMENTS ON THE QUALITY INDICATORS OF SPARKLING WINES EDN: LABBFN

THE EXPEDIENCY OF USING SPELT FLOUR AND BEET FIBERS IN THE TECHNOLOGY OF FLOUR CONFECTIONERY EDN: UHEJXK

RESEARCH AND DEVELOPMENT OF BAKERY PRODUCTS WITH AMARANTH FLOUR AND CHICORY EDN: QJCUDI

EFFICIENCY OF USE OF THE DISINTEGRATOR IN FLOUR PRODUCTION EDN: HIXDSS

ANALYSIS OF THE FEATURES OF PNEUMATIC TRANSPORT INJECTION SYSTEMS WITH DRIVE FEEDERS DURING THEIR OPERATION IN TRANSIENT AND UNSTEADY MODES EDN: EWXSDU

PEANUT COOKIES FOR GLUTEN-FREE NUTRITION EDN: BHOFLT

EVALUATION OF THE QUALITY OF NATURAL JUICES FROM INTRODUCED GRAPE VARIETIES WITH DARK BERRY COLOR EDN: CKPLFB

QUALITY OF SORGHUM FLOUR AND RHEOLOGICAL PROPERTIES OF DOUGH MADE FROM A MIXTURE OF WHEAT AND SORGHUM FLOUR EDN: LKQTWR

INVESTIGATION OF THE PROPERTIES OF MINCED MEAT SYSTEMS FROM A MIXTURE OF BEEF AND PORK WITH VEGETABLE RAW MATERIALS EDN: MTVJGT

EFFECT OF ULTRASONIC EXPOSURE ON BIOCHEMICAL COMPOSITION OF SUNFLOWER CAKE AND WHEY SUSPENSION EDN: ONJHET

EFFECT OF THAWING CONDITIONS OF FROZEN SEMI-FINISHED PRODUCTS FROM MULTICOMPONENT MIXTURES ABOUT THE QUALITY OF FINISHED PRODUCTS EDN: KLIVAD

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF A COMPLEX FOOD ADDITIVE WITH THE PRODUCTION OF A FUNCTIONAL CONFECTIONERY PRODUCT BASED ON IT EDN: TRVDBG

RESEARCH OF THE ANTIOXIDANT COMPLEX OF PROMISING AND REGIONAL VARIETIES OF GOSEBERRY IN THE SVERDLOVSK REGION EDN: KZSPSG

ANALYSIS OF PROCESSES AND DEVICES IMPLEMENTING THE TECHNOLOGICAL STAGES OF BEER PRODUCTION EDN: QMMGAT

STUDY OF THE PHENOLIC COMPOUNDS CONTENT IN BROCCOLI SEED EXTRACTS EDN: RJPBUF

STUDY OF TECHNOLOGICAL FACTORS DURING PROCESSING OF VIBURNUM OPULUS FRUITS EDN: ZYLSQW

DEVELOPMENT OF HIGH-PROTEIN CHIPS USING NON-TRADITIONAL RAW MATERIALS OF TYUMEN REGION EDN: QRYNMM

JUSTIFICATION OF THE TECHNOLOGICAL MODE OF BLANCH-ING SEMI-FINISHED PRODUCTS FROM JERUSALEM ARTICHOKE TUBERS FOR PREPARATION OF ECO-SNACKS EDN: RCUVVH

THE EFFECT OF THE MEADOW CLOVER SYRUP ON THE SWEET YEAST BAKERY PRODUCTS EDN: QMNKAM

STUDY OF THE VITAMIN COMPOSITION OF MILK THISTLE EDN: VQMQMP

EVALUATION OF THE MAINTAINABILITY OF HEAT GENERATING DEVICES FOR TECHNOLOGICAL EQUIPMENT OF FOOD PRODUCTION EDN: PAUCIC

SCREENING AND RESEARCH OF PRODUCERS OF MILK-COAGULATING ENZYMES AMONG CULTURES OF HIGHER BASIDIOMYCETES EDN: LFMEJT

SECTION 2. CHEMICAL TECHNOLOGIES, MATERIALS SCIENCES, METALLURGY

HYBRID COMPOSITES WITH BI-BASE BINDER EDN: SHYXHD

IMPROVEMENT OF JUNIPER ESSENTIAL OIL PRODUCTION TECHNOLOGY EDN: XZTJBU

INVESTIGATION OF THE EQUATIONS OF THE CELL STRUCTURE OF FLOWS IN PROCESSES AND APPARATUS OF CHEMICAL EN-GINEERING EDN: VGHNOK

ANALYSIS OF THE CURRENT SITUATION IN THE FIELD OF APPLICATION OF ELECTRON-BEAM PROCESSING OF VARIOUS ALLOYS. PART 2 EDN: VAJZCT

STUDY OF THE INFLUENCE OF MORPHOLOGICAL STRUCTURE WOOD FOR OPERATIONAL CHARACTERISTICS OF THE SLAB MATERIAL EDN: TYORTX

NFLUENCE OF FILLERS PRODUCED ON THE BASIS OF GRAIN PROCESSING WASTE ON THE CHEMICAL RESISTANCE OF EPOXY MATERIALS EDN: TYTOQQ

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