No. 3 (2023): Polzunovskiy vestnik

View No. 3 (2023): Polzunovskiy vestnik

Published: 2023-10-08

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SECTION 1. FOOD TECHNOLOGY

USING ANALYTICAL APPROACHES TO ASSESS THE EFFECT OF LIPIDS ON THE DIGESTION TIME OF PROTEINS AND CARBOHYDRATES IN FOOD RYPJSR

Yuri I. Matveev , Elena V. Averyanova

7-12
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EFFECT OF LEMON PEEL ON ORGANOLEPTIC AND TECHNOLOGICAL INDICATORS OF ICE CREAM QUALITY RBLNHX

Alexander I. Yashkin

13-20
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STABILITY ANALYSIS OF TECHNOLOGY FOR CLEANING TOPINAMBUR TUBERS ECXULO

Igor A. Bakin, Anna A. Makarova, Shagen V. Gasparyan

21-33
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INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON FORMATION OF QUALITY AND NUTRITIONAL VALUE OF FUNCTIONAL BAKERY PRODUCTS OXXLGA

Alexandra S. Zakharova , Svetlana I. Koneva , Larisa E. Meleshkina

34–40
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MODELING OF A COMPLEX FOOD SUPPLEMENT FROM ARCTIC PLANT RAW MATERIALS WITH ANTIOXIDANT AND IMMUNO-CORRECTING PROPERTIES BHJURM

Svetlana A. Belina

41-46
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TRANSFORMATION OF VOLATILE COMPONENTS OF FRUIT BRANDY DURING STORAGE AJYZLU

Ludmila N. Krikunova , Elena V. Dubinina , Ekaterina V. Ulianova , Olga N. Obodeeva

47–52
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THE USE OF LINGONBERRY POMACE IN RECIPES OF CHOPPED SEMI-FINISHED CHICKEN MEAT ZRRHEY

Nadezhda A. Velichko , Ekaterina V. Melnikova , Ekaterina N. Aeshina

53–57
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POTENTIAL OF USING MICROEMULSIONS AS A BIOACTIVE COMPONENT OF FOOD FILM MATERIALS ETQXVC

Svetlana P. Merenkova, Oksana V. Zinina

58–64
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USE OF GELATIN OF DIFFERENT ORIGIN IN THE TECHNOLOGY OF FINISHING CONFECTIONERIES SEMI-FINISHED PRODUCTS WCOHZI

Olesya S. Yakubova, Adela A. Bekesheva , Olga V. Chugunova

65–75
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USE OF FOOD ADDITIVES AND ISSUES OF THEIR REGULATION IN CHIPS VQHPIA

Irina Yu. Reznichenko

76–82
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EFFECT OF BIOLOGICAL AND PHYSICAL TREATMENT ON QUALITY AND LOSS OF PEARS DURING STORAGE RXBOSJ

Tatiana V. Pershakova, Grigoriy A. Kupin, Tatiana V. Yakovleva , Vladimir N. Aleshin

83–91
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IDENTIFICATION OF PACKED DEEP WATER FROM LAKE BAIKAL VHXPAO

Elena M. Sevostianova, Alexey A. Shilkin

92–100
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CONSUMER PROPERTIES AND NUTRITIONAL VALUE WINTER APPLES NOKFMQ

Natalya L. Naumova , Alexander A. Lukin , Evgeny A. Velisevich

101–106
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METHOD OF PRODUCTION OF SOFT CHEESE WITH CARROT POWDER OF FUNCTIONAL ORIENTATION LUUTLM

Viktor B. Mazalevskij, Sergej K. Volonchuk, Galina P. Chekryga , Svetlana V. Stankevich

107–114
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IMPROVING PROPERTIES OF PASTILLE PRODUCTS BY MEANS OF ENRICHMENT WITH IODINE-CONTAINING RAW MATERIALS GERYED

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

115–122
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DESIGN THE RECIPE AND TECHNOLOGY OF BAKERY PRODUCTS USING APIPRODUCTS GIGAZX

Svetlana I. Koneva , Alexandra S. Zakharova, Larisa E. Meleshkina

123–128
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NATURAL JUICES FROM INTRODUCED SORTS OF GRAPE WITH WHITE BERRIES MDBSAU

Galina A. Makarova , Oxana Yu. Mikhailova

129–133
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DEVELOPMENT OF A MULTIENZYMATIC COMPOSITION FOR BREWER’S SPENT GRAIN HYDROLYSIS THROUGH USE OF MATHEMATICAL MODELING METHODS KSGYGV

Victoria P. Vistovskaya, Elena P. Kamenskaya, Denis S. Kozhemyakin , Elena S. Dikalova

134–141
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MODERN APPROACHES TO EXPANSION PRODUCT RANGE BY THE METHOD OF DESIGN KLHMHF

Dmitry V. Grashchenkov, Alexey V. Werner

142–149
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LASSIFICATION AND CONFIRMATION OF ANTIMICROBIAL ACTIVITY OF A FOOD PEPTIDE IN AN IN VITRO EXPERIMENT ZQMDEG

Sergey L. Tikhonov , Natalya V. Tikhonova, Inga G. Pestova, Natalia V. Merzlyakova

150–155
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INCREASING THE NUTRITIONAL VALUE OF ITALIAN BREAD WITH THE INTRODUCTION OF FLAVONOID-CONTAINING ADDI-TIVES OF VEGETABLE ORIGIN

Aleksey A. Fedotov , Naila E. Tagieva , Anna V. Borisova

156–162
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MATHEMATICAL PROCESSING OF RESULTS EVALUATION OF ACTION OF β-GALACTAZIDASE ON HYDROLYSIS OF LACTOSE IN MILK UORPYV

Alexander A. Medvedev , Yuri A. Peleganchuk , Oksana V. Koltyugina , Yulia G. Sturova , Tatiana A. Stoporeva

163–169
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SECTION 2. CHEMICAL TECHNOLOGIES, MATERIALS SCIENCES, METALLURGY

OPERATIONAL EVALUATION OF METALWORKING TOOLS AND REQUIREMENTS FOR THEM SIWGDN

Аlexander A. Shmatov , Mei Shunqi

170–176
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PHYSICO-CHEMICAL FEATURES OF MODIFICATION OF FI-BROUS MATERIALS BY ORGANOSILANE FINISHES UMRQWT

Natalya G. Zubova

177–184
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INFLUENCE OF SERPENTINE AND MAGNESIUM SPINEL ON PHYSICO-MECHANICAL AND TRIBOTECHNICAL PROPER-TIES OF POLYTETRAFLUOROETHYLENE XUIRLG

Iuliia V. Kapitonova , Praskovia N. Tarasova , Nadezhda N. Lazareva , Aitalina A. Okhlopkova , Aleksei G. Tuisov , Raisa V. Borisova

185–190
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MELT BINDERS FOR ARTICLES MADE OF POLYMER COMPOSITE MATERIALS GZWGQL

Vitaly E. Rogov , Lyubov A. Bokhoeva

191–196
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INVESTIGATION OF HUMIC AND FULVIC ACIDS OF MUMIYO ACCORDING TO IR SPECTROSCOPY DATA TZAVYO

Galina R. Bukhalova, Lina V. Zatonskaya

197–202
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Extraction from solids

Larisa N. Rubtsova, Vladislav V. Sorokin, Elena F. Kasyanenko

203–209
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MPROVEMENT OF POLYMER CASTING TECHNOLOGY PRODUCTS UNDER PRESSURE SLEVIO

Alexander P. Lukyanenko , Vladimir A. Somin , Larisa F. Komarova

210–214
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ANALYSIS OF MODERN METHODS AND TECHNOLOGIES OF INDUSTRIAL WATER TREATMENT EVMPZM

Evgeny N. Neverov , Alyona K. Gorelkina , Roman Yu. Skhaplok

215–225
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EMITTERS FOR THE FORMATION OF HIGH-INTENSITY ULTRASONIC VIBRATIONS IN GASEOUS MEDIA FOR VARIOUS PURPOSES ZJSJJW

Roman S. Dorovskikh , Anna E. Puzhaykina , Alexander S. Bochenkov , Andrey V. Shalunov , Viktor A. Nesterov

226–237
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A COMPLEX THERMAL-CHEMICAL TREATMENT INFLUENCE TO CORROSION RESISTANCE OF STEEL PRODUCTS CUJOGE

Aleksandr G. Sokolov , Eduard E. Bobylyov , Viacheslav D. Marchenko

238–244
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