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| Issue |
Title |
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| Vol 7, No 3 (2025) |
Causes of Unauthorized Depressurization of Polyethylene Sleeves During Field Storage of Plant Products |
Abstract
PDF (Rus)
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Alla V. Novikova |
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| Vol 7, No 3 (2025) |
The Role of Food in Enhancing Individual Detoxification Potential |
Abstract
PDF (Rus)
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Tatyana V. Spitsina, Igor A. Nikitin |
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| Vol 7, No 2 (2025) |
Optimization of the Diet for Military Personnel in the Context of a Special Military Operation: Analysis of Effectiveness and Development Prospects |
Abstract
PDF (Rus)
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Sergei A. Sintiaev |
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| Vol 7, No 2 (2025) |
Ultra-processed Foods: Methods to Reduce their Caloric Content and Increase their Nutritional Value (Scoping Review) |
Abstract
PDF (Rus)
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|
leonid Ch. Burak |
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| Vol 7, No 2 (2025) |
The Role of Fat Components in the Formation of Taste and Quality of Sweets |
Abstract
PDF (Rus)
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Marina S. Goloviznina, Alla V. Ryzhakova |
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| Vol 7, No 1 (2025) |
Effect of Berry Compositions on Antioxidant Properties during the Production and Storage of Multicomponent Crushed Berries without Sugar |
Abstract
PDF (Rus)
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Liudmila P. Nilova |
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| Vol 7, No 1 (2025) |
Development of Culinary Products from Offal |
Abstract
PDF (Rus)
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Rostislav A. Edvars, Alexander Yu. Malkin |
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| Vol 6, No 4 (2024) |
Justification of the Choice of Raw Materials for the Creation of Specialized Nutrition for People with Dysphagia Using 3D Printing |
Abstract
PDF (Rus)
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Olesya E. Bakumenko, Maxim V. Maletskiy |
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| Vol 6, No 3 (2024) |
Study of Physical and Chemical Properties of Grain Legume Raw Materials for Obtaining Dry Functional Mixtures |
Abstract
PDF (Rus)
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Anna T. Vasyukova, Irina U. Kusova, Aleksandr V. Moshkin |
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| Vol 6, No 1 (2024) |
The Influence of the Composition of Gases in a Modified Atmosphere Packaging on the Storage Capacity of Minced Pork |
Abstract
PDF (Rus)
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Yulia M. Bukhteeva, Natalia A. Stavtseva |
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| Vol 6, No 1 (2024) |
The Line of Functionally Oriented Fermented Dairy Products "Beta-ON" |
Abstract
PDF (Rus)
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Olga V. Sycheva, Elena A. Skorbina, Irina A. Trubina |
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| Vol 5, No 4 (2023) |
Products of Berry Processing as Promising Sources of Antioxidants |
Abstract
PDF (Rus)
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Olga Yu. Rashchupkina,, Marianna S. Voronina, Alena N. Gulyaeva, Victoria G. Katkasova, Tatyana S. Schanykina |
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| Vol 5, No 4 (2023) |
Study of the Influence of the Use of Food Concentrates in the Context of Functional Specialized Nutrition on the Performance of Athletes in the Conditions of Training Camps |
Abstract
PDF (Rus)
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Anastasiia V. Kabachkova, Elena S. Negodenko |
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| Vol 5, No 4 (2023) |
Development of Complete Diets for Schoolchildren in Full-term Boarding Schools |
Abstract
PDF (Rus)
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Anna T. Vasyukova, Rostislav A. Edvars, Aleksandr V. Moshkin |
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| Vol 5, No 3 (2023) |
Linear Economics of Food Industry Enterprises and Ways to Improve its Efficiency and Environmental Friendliness |
Abstract
PDF (Rus)
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Alice A. Lyushnina, Oleg A. Suvorov, Tatyana Yu. Tokareva |
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| Vol 5, No 3 (2023) |
The Usage of Calendula Cryopowder in Food Technology |
Abstract
PDF (Rus)
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|
Yuriy B. Gerber, Nataliya Yu. Yaroshenko |
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| Vol 5, No 3 (2023) |
The Use of Phytoextracts to Reduce Oxidative Stress of Lipid Fractions of Animal Origin |
Abstract
PDF (Rus)
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Sergey N. Kidyaev, Elena V. Litvinova, Viktoria L. Lapshina, Irina A. Kashevarova |
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| Vol 5, No 1 (2023) |
The Concept of Light Food Ration for Military Personnel of the Russian Federation or LFR. Minimization of Weight and Size Indicators |
Abstract
PDF (Rus)
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Evgeny N. Yumatov |
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| Vol 4, No 3 (2022) |
Comparative Evaluation of Heat Treatment of Guinea Fowl Meat |
Abstract
PDF (Rus)
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Elena V. Litvinova, Sergey N. Kidyaev, Viktoria I. Lapshina, Vladimir V. Nikitin |
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| Vol 4, No 3 (2022) |
Assessing Student Nutrition for Food Security |
Abstract
PDF (Rus)
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Yulia N. Bagmut, Olga V. Pliska, Valeriya R. Geymbikhner |
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| Vol 4, No 2 (2022) |
Innovative Cream-Based Products with Antioxidant Activity and Hepatoprotective Properties |
Abstract
PDF (Rus)
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Tatyana N. Danilchuk, Yulia G. Novosad, Eva A. Berezhnaya |
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| Vol 4, No 2 (2022) |
The Research on the Actual Nutrition of Children in a Boarding School and at Home |
Abstract
PDF (Rus)
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Aleksandr V. Arisov, Dmitry V. Grashchenkov, Alexey V. Werner |
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| Vol 4, No 1 (2022) |
Nutritional Value of Introduced Cherry Varieties in Conditions of Foothill Fruit Zone of Dagestan |
Abstract
PDF (Rus)
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Batuch M. Guseinova, Magomed D. Abdulgamidov, Ragima T. Musaeva |
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| Vol 4, No 1 (2022) |
The state and prospects of the use of Argania spinosa oil in nutrition and diet therapy |
Abstract
PDF (Rus)
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Elena Yu. Yegorova, Elguendaoui Ayoub |
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| Vol 3, No 4 (2021) |
Food Sonochemistry: Reality and Prospects |
Abstract
PDF (Rus)
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Olga N. Krasulya |
| |
| Vol 3, No 4 (2021) |
Trends in Packaging Made of Multilayer Materials for Prolongation of Shelf Life of Food Products |
Abstract
PDF (Rus)
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Irina A. Kirsh, Marina I. Gubanova, Olga V. Beznaeva, Olga A. Bannikova, Sergey A. Ovsyannikov, Sergey S. Morozov, Kristian Traino |
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| Vol 3, No 2 (2021) |
The Problems of Nutrition of Students Involved in Sports in Higher Educational Institutions |
Abstract
PDF (Rus)
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Nikita Bazhenov, Oleg Suvorov, Marina Gubanova |
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| Vol 3, No 4 (2021) |
Development оf the Recipe Composition of a Functional Snack Bar Based on Vegetable Ingredients |
Abstract
PDF (Rus)
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Elena V. Alekseenko, Anastasia A. Petrova, Natalia V. Ruban, Olesya Е. Bakumenko |
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| Vol 3, No 2 (2021) |
Development of Products Based on a Combination of Animal and Plant Proteins |
Abstract
PDF (Rus)
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Anna T. Vasyukova, Rostislav A. Edvars, Stanislav N. Shagarov |
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| Vol 3, No 2 (2021) |
Amino Acid Composition of Proteins Produced by Traditional Industries of the North |
Abstract
PDF (Rus)
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Lyudmila Eliseeva, Konstantin Stepanov, Lidiya Petrova, Alexey Evseev, Violetta Kolodeznikova |
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| Vol 3, No 3 (2021) |
Study of the Content of Antioxidant Substances in Fruit and Vegetable Raw Materials of the Samara Region |
Abstract
PDF (Rus)
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Sofia A. Aleksashina, Nadezhda V. Makarova |
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| Vol 3, No 3 (2021) |
The Use of Processing Aids to Control the Water-Binding Properties of Flour Mixtures from Buckwheat Flour |
Abstract
PDF (Rus)
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Maxim S. Okolelov |
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| Vol 3, No 1 (2021) |
Automated system for calculating and controlling the ratio of incoming raw materials and finished products in confectionery production (а line for the production of chocolate) |
Abstract
PDF (Rus)
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Margarita M. Blagoveschenskaya, Alexander M. Adnodvortsev |
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| Vol 2, No 3 (2020) |
Determination of the efficiency of the process of separating sunflower seeds in a stream using computer vision |
Abstract
PDF (Rus)
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Vladislav G. Blagoveshchenskiy, Alexander N. Petryakov, Vyacheslav A. Sumerin |
| |
| Vol 2, No 3 (2020) |
Comparative study of frequency converters of three-phase electric motors in automatic control of technological parameter |
Abstract
PDF (Rus)
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Margarita M. Blagoveshchenskaya, Mikhail V. Veselov |
| |
| Vol 2, No 4 (2020) |
Prospects for the use of complex additives from natural raw materials in the development of functional bakery products |
Abstract
PDF (Rus)
|
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Anastasiia Nikolaevna Tkach, Svetlana Mikhailovna Korpacheva |
| |
| Vol 2, No 3 (2020) |
Development of low-lactose curd product with papaya |
Abstract
PDF (Rus)
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Bao Chau Nguyen, Natalia A. Tikhomirova |
| |
| Vol 2, No 4 (2020) |
Thermal effect of carbohydrate dissolution in aqueous-organic media |
Abstract
PDF (Eng)
|
|
Yulia V Danilchuk |
| |
| Vol 3, No 1 (2021) |
Modeling of fatty acid composition for dressing bases |
Abstract
PDF (Rus)
|
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Ekaterina Romanovna Volnova, Svetlana Nikolaevna Butova, Julia Vladimirovna Nicolaeva, Elena Alexandrovna Olshanova |
| |
| Vol 3, No 1 (2021) |
Development of packaging design for new chocolate "Maft" with sugar substitute |
Abstract
PDF (Rus)
|
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Yulia Aleksandrovna Filinskaya, Evgeniy Alekseevich Zabolotniy, Olga Anatolyevna Bannikova |
| |
| Vol 2, No 1 (2020) |
Healthy Food Industry Development using Progressive Information Technologies & Solutions |
Abstract
PDF (Rus)
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Yu. N. Belova, A. S. Maximov, A. A. Noshin, O. A. Suvorov, A. E. Yablokov, A. O. Yakushev |
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| Vol 2, No 1 (2020) |
Advantages of Using Neurotechnologies in the Food Industry |
Abstract
PDF (Rus)
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N. S. Bukreev, G. V. Paramonov , V. A. Soumerin, M. A. Shank |
| |
| Vol 2, No 1 (2020) |
Development of Anti-Adhesive Fluoroplastic Coatings for Food Technologies |
Abstract
PDF (Rus)
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M. I. Gubanova, I. A. Kirsh, O. A. Bannikova, O. V. Beznaeva |
| |
| Vol 2, No 1 (2020) |
Detection of Microplastic Particles in Vegetable Oils |
Abstract
PDF (Rus)
|
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K. N. Kornilov, N. N. Roeva |
| |
| Vol 2, No 1 (2020) |
Results of Pilot Studies Masloizgotovitelya |
Abstract
PDF (Rus)
|
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A. V. Machnev, Yu. V. Polyvyanyi, A. V. Yashin, P. N. Khorev |
| |
| Vol 2, No 1 (2020) |
Efficiency of the Fast Electron Exposure Method for Reducing Spoilage of Food Raw Materials and Food Products During Storage and Transportation |
Abstract
PDF (Rus)
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I. A. Rogov, U. Ch. Chomanov, T. N. Danilchuk |
| |
| Vol 2, No 1 (2020) |
Evaluation Methods for Protective Polymer Coatings for Food Contact |
Abstract
PDF (Rus)
|
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Yu. V. Frolova |
| |
| Vol 2, No 1 (2020) |
Quality Control of Bottling and Labelling Food Products with the use of Intelligent Technologies |
Abstract
PDF (Rus)
|
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M.T.H. Eraki, I. G. Blagoveshchenskiy, V. G. Blagoveshchenskiy, D. V. Zubov |
| |
| Vol 1, No 4 (2019) |
The Development оf Bread Technology with Peppermint Products |
Abstract
PDF (Rus)
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I. G. Belyavskaya, E. V. Alekseenko, K. F. Kapustina, I. B. Isabaev |
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| Vol 1, No 4 (2019) |
Investigation of the Influence of the Process of Heating Rye-Wheat Bread from Frozen Semi-Finished Products of High Readiness on Physical and Chemical Indicators |
Abstract
PDF (Rus)
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N. V. Labutina, E. O. Gerasimova, E. N. Rogozkin, D. A. Shaimerdenova, T. I. Yurchenko |
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| Vol 1, No 4 (2019) |
Detection of Metallic and Non-Metallic Inclusions in Food Products by Electrometric Method |
Abstract
PDF (Rus)
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I. D. Murashov, E. V. Kryukova, E. D. Goryacheva, A. E. Dzhabakova, G. V. Paramonov |
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| Vol 1, No 4 (2019) |
Detection of Viable but Nоnculturable Microbial Cells in Chicken Mince |
Abstract
PDF (Eng)
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A. M. Abdullaeva, L. P. Blinkova, B. V. Usha, R. K. Valitova, Yu. D. Pakhomov, D. B. Mitrofanova |
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| Vol 1, No 4 (2019) |
Study of the Impact of the Use of Technical Vision on the Quality Indicators of Omani Halva |
Abstract
PDF (Rus)
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I.S.D. Al Balushi, I. G. Blagoveshchensky, M. M. Blagoveshchenskaya, V. A. Soumerin |
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| Vol 1, No 1 (2019) |
Study of the Effect of Enriching Additives on the Quality Indicators of Canned Meat for Baby Food |
Abstract
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O. E. Bakumenko, A. A. Andreeva, E. V. Alekseenko |
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| Vol 1, No 1 (2019) |
The Influence of Wave Effects on the Activity of Amylases of Microbial Origin |
Abstract
PDF (Rus)
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D. V. Karpenko, K. V. Shalaginov |
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| Vol 1, No 1 (2019) |
The Current State and Forecast for the Development of Baby Food Production |
Abstract
PDF (Rus)
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L. T. Pechenaya, T. S. Korshik, L. S. Tsvetlyuk, A. G. Boldycheva |
| |
| Vol 2, No 2 (2020) |
Effect of hydrothermal treatment on the exit and quality of wheat-tritikal-linen flour |
Abstract
PDF (Rus)
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R. K. Kandrokov, G. N. Pankratov |
| |
| Vol 2, No 2 (2020) |
Investigation of the process of rye brews saccharification |
Abstract
PDF (Rus)
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T. D. Samuilenko, A. V. Akulich |
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| Vol 2, No 2 (2020) |
Socio-economic aspects of the use of innovative technologies in the production of bakery, pasta and confectionery products |
Abstract
PDF (Rus)
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V. V. Filatov, T. A. Bulavina |
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| Vol 1, No 3 (2019) |
Producing Ready Breakfast in the Form of Flakes from Triticale Grains |
Abstract
PDF (Rus)
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V. A. Gunkin, G. M. Suslyanok, J. A. Wani |
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| Vol 1, No 3 (2019) |
Use of a Two-Disc Distributing and Two-Level Reflecting Devices of a Chamber Protector to Increase the Quality of Treatment of Seeds of Grain Crops |
Abstract
PDF (Rus)
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A. V. Machnev, B. N. Fedorenko, O. N. Kukharev, V. A. Machnev, M. A. Latyshev, O. Yu. Machneva |
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| Vol 1, No 3 (2019) |
Justification of the Energy Efficiency of the Technology for the Thermochemical Preparation of Beet Chips for the Extraction of Sucrose Using Exergy Analysis Methods |
Abstract
PDF (Rus)
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N. V. Ruban, N. G. Kulneva, M. V. Zhuravlev |
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| Vol 1, No 3 (2019) |
Cryogenic Electrochemical Technology for Increasing the Safety and Shelf Life of Fish |
Abstract
PDF (Rus)
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O. A. Suvorov |
| |
| Vol 1, No 3 (2019) |
Modification of Polymer Mixtures with Copolymers to Obtain Polymer Compositions with Improved Deformation and Strength Characteristics |
Abstract
PDF (Rus)
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I. S. Tveritnikova, O. A. Bannikova, O. V. Beznaeva, V. A. Romanova, D. M. Zagrebina, T. A. Kondratova |
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| Vol 1, No 2 (2019) |
Modernization of Milk Packaging as a Result of Replacing Aluminum Foil with Metallized Polyethylene |
Abstract
PDF (Rus)
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V. V. Ananyev, A. O. Bannikova, A. Alkheer |
| |
| Vol 1, No 2 (2019) |
The Rationale for the Use of Pectin in Ketchup Technology |
Abstract
PDF (Rus)
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S. N. Butova, E. R. Volnova, M. Y. Musica, I. D. Shchegoleva, B. Dolezal |
| |
| Vol 1, No 2 (2019) |
Creation of Meat Products with Increased Biological Value using Chicken Liver and Nut Pulp |
Abstract
PDF (Rus)
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T. N. Danilchuk, Yu. G. Efremova, I. A. Barkovskaya |
| |
| Vol 1, No 2 (2019) |
Determination of Different Nanoparticles Contamination in Drinking Water and non Alcoholic Beverages |
Abstract
PDF (Rus)
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K. N. Kornilov, N. N. Roeva |
| |
| Vol 1, No 2 (2019) |
Increasing of Sowing Qualities of a Mung Bean Seeds by Infrared Radiation |
Abstract
PDF (Rus)
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V. V. Kirdyashkin, A. A. Andreeva, J. E. Eliseeva |
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| Vol 1, No 2 (2019) |
Functional Significance of Flax Seeds and Practice of Their Use in Food Technologies |
Abstract
PDF (Rus)
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I. E. Minevich |
| |
| Vol 1, No 2 (2019) |
Improving the Quality of Ground Coffee "Arabica" by Using the SCADA System to Automate the Volumetric Dosing Process |
Abstract
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M. R. Santos Cunnighan, I. G. Blagoveshchensky, V. G. Blagoveshchensky, A. N. Petryakov |
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