Vol. 1 No. 4 (2022): Ползуновский вестник

SECTION 1. FOOD TECHNOLOGY

• DEVELOPMENT OF A FUNCTIONAL DESSERT RECIPE IN THE FORM OF VEGETABLE-BASED JELLY EDN: XWBMIC

  Antonina A. Ryadinskaya, Ivan A. Koshchaev , Sergey A. Chuev , Kristina V. Lavrinenko

  7-15

  • PDF (Русский)

• USE OF NATURAL BIOCORRECTORS TO INCREASE THE NUTRITIONAL AND BIOLOGICAL VALUE OF BREAD EDN: EKZUYF

  Natalia V. Sokol , Nadezhda S. Sanzharovskaya

  16-23

  • PDF (Русский)

• USING ULTRASOUND FOR DISPERSION AND STABILIZATION OF THE WATER-DISPERSED STRUCTURE OF THE MEAT-VEGETABLE PATES WITH INCREASED UTILITY OF PROTEINS EDN: PLHEFU

  Natalia S. Agaltseva, Elena Yu. Egorova , Svetlana S. Kuzmina , Sergey N. Tsyganok

  24-32

  • PDF (Русский)

• HYDROTHERMAL TREATMENT OF BUCKWHEAT WITH TWO-STAGE GRAIN MOISTENING IN A SCREW VACUUM INSTALLATION EHGDSJ

  Ludmila V. Anisimova , Sergey V. Yakushev, Andrey E. Zemerov

  33-38

  • PDF (Русский)

• Formation of flows of varietal baking triticale flour, taking into account cumulative ash content curves

  Roman Kh. Kandrokov, Margarita E. Maar , Sergey N. Akhtanin

  39-47

  • PDF (Русский)

• COMPUTER IMAGE PROCESSING AND THEIR INTERPRETATION IN THE ANALYSIS OF THE GRANULOMETRIC COMPOSITION OF OILSEED FLOUR EDN: OXQWDE

  Evgeniy A. Kladov , Stanislav B. Yesin , Elena Yu. Egorova

  48-56

  • PDF (Русский)

• MODERN TRENDS IN THE FORMATION OF AN ASSORTMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS EDN: LFMEJT

  Lyudmila A. Kozubaeva, Svetlana S. Kuzmina

  57-67

  • PDF (Русский)

• SCIENTIFICALLY SUBSTANTIATED APPLICATION OF RASP-BERRY POWDER TO INCREASE THE NUTRITIONAL VALUE OF GLAZE EDN: EMZMIQ

  Ella V. Mazukabzova

  68-77

  • PDF (Русский)

• IDENTIFICATION OF OPTIMAL FORMULATIONS ORGANIC GRAPE-CONTAINING BEVERAGE BASED ON AMUR GRAPES IN LABORATORY WINEMAKING EDN: AUODNH

  Anton S. Rudenko , Oksana M. Zavalishina , Natalya K. Shelkovskaya

  78-85

  • PDF (Русский)

• COMPREHENSIVE ASSESSMENT OF СHАENOMELЕS FRUITS AS A POTENTIAL SOURCE OF PECTIN SUBSTANCES EDN: SAMEJC

  Надежда Сергеевна Санжаровская, Olga P. Khrapko, Hayk A. Avdjian

  86-93

  • PDF (Русский)

• DEVELOPMENT OF A RECIPE FOR FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS WITH THE ADDITION OF PLANT COMPONENTS: HEMP FLOUR AND ACAI BERRY POWDER EDN: XLVMMI

  Victoria N. Makarova , Olga N. Pchelintseva, Zenfira A. Bochkareva

  94-99

  • PDF (Русский)

• TECHNOLOGICAL ASPECTS OF SUGAR FREE PUREE PRODUCTION FROM FRUIT AND BERRY RAW MATERIAL OF ALTAI VARIETIES EDN: WQWNIK

  Elena V. Skorospelova, Oxana Yu. Mikhailova , Natalia K. Shelkovskaya

  100-105

  • PDF (Русский)

• IMPROVEMENT OF QUALITATIVE CHARACTERISTICS OF LAMB MEAT PRODUCTS EDN: RYCTNA

  Gilyan V. Fedotova , Arkady K. Natyrov, Baatr K. Bolaev , Oksana N. Konieva

  106-113

  • PDF (Русский)

• RHEOLOGICAL CHARACTERISTICS OF MILK SYSTEMS WITH AN INTERMEDIATE MOISTURE IN THE ASPECT OF UNWANTED FOAMING EDN: FAMWEI

  Elena E. Illarionova, Aleksandr G. Kruchinin, Svetlana N. Turovskaya , Alana V. Bigaeva

  114-120

  • PDF (Русский)

• RESEARCH OF THE POSSIBILITY OF EXPANDING THE RANGE OF ENRICHED PROCESSED CHEESES EDN: RGNCDO

  Olga N. Musina, Daria A. Usatyuk, Elena M. Nagornyh

  121-125

  • PDF (Русский)

• STATE AND PROSPECTS OF DEVELOPMENT OF THE PRODUCTION OF SOFT AND SEMI-HARD CHEESES BASED ON GOAT MILK EDN: JARUBB

  Natalya B. Gavrilova, Elena M. Shchetinina, Natalya L. Chernopolskaya, Mikhail P. Shchetinin

  126-132

  • PDF (Русский)

• QUALITY AND SAFETY MANAGEMENT OF SEMI-SMOKED SAUSAGES WITH ADDITION OF VENISON EDN: FKVVME

  Alexander I. Yashkin

  133-139

  • PDF (Русский)

• CURRENT STATE OF THE MARKET OF SECONDARY RAW MATERIAL RESOURCES OF THE DAIRY INDUSTRY EDN: UHSMMD

  Aleksandr G. Kruchinin , Alana V. Bigaeva, Svetlana N. Turovskaya, Elena E. Illarionova

  140-148

  • PDF (Русский)

• SOFT CHEESE MADE FROM A MIXTURE OF COW'S AND GOAT'S MILK EDN: JNGYIL

  Olga N. Musina, Nina I. Bondarenko, Дарья Андреевна Усатюк

  149-153

  • PDF (Русский)

• EVALUATION OF THE POSSIBILITY OF USING GOAT AND SHEEP MILK IN YOGHURT PRODUCTION EDN: JHQRKJ

  Asan B. Ospanov , Elena M. Shchetinina , Shukhrat M. Velyamov , Raushan K. Makeeva

  154-159

  • PDF (Русский)

• QUALITY AND BIOLOGICALLY ACTIVE SUBSTANCES REFINED VEGETABLE OILS EDN: XCJKJT

  Natalya L. Naumova, Yulia A. Bets, Elena G. Kovaleva, Said A. S. Abushanab

  160-166

  • PDF (Русский)

• OBTAINING ASTAXANTHIN FROM ARTEMIA SALINA CYSTS FOR THE DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS EDN: AKJRCZ

  Anastasia A. Minakova , Natalia G. Bazarnova, Denis V. Minakov , Irina V. Mikushina , Anastasia E. Dubrovina

  167-173

  • PDF (Русский)

• SELECTION, CHARACTERISTICS AND PROSPECTS OF USING PEPTIDE OF COLOSTRUM OF COWS EDN:ARSKGW

  Sergey L. Tikhonov , Natalya V. Tikhonova , Irina G. Danilova , Anna S. Ozhgihina , Mariya S. Tikhonova , Anzhelika D. Popovskih

  174-186

  • PDF (Русский)

• USE OF SPROUTED GRAIN OF NAKED OATS IN SMOOTHIE TECHNOLOGY EDN: CKNPSR

  Anna V. Snegereva , Larisa E. Meleshkina

  187-193

  • PDF (Русский)