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| Issue |
Title |
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| Vol 6, No 4 (2024) |
Prospects and Features of the Turbidimetric Analysis Method for Determining the Antimicrobial Activity of Peptides and Antibiotics of the Glycopeptide Series (Systematic Scoping Review) |
Abstract
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Daria A. Shakhova, Maria S. Kanochkina |
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| Vol 6, No 4 (2024) |
Pectic Polysaccharides – Multifunctional Ingredients of Food and Biomedical Systems |
Abstract
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Vladimir N. Golubev, Tatyana B. Tsyganova |
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| Vol 6, No 3 (2024) |
Influence of Pesticides on the Morphology of Yeast Cells During the Fermentation of Fruit Must |
Abstract
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Galina Yu. Beloslyudova, Alexander L. Panasyuk |
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| Vol 6, No 3 (2024) |
Current State and Use of Biodegradable Materials |
Abstract
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Nikita S. Bazhenov, Marina I. Gubanova, Irina A. Kirsh, Olga A. Bannikova, Viktor A. Dymitsky |
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| Vol 6, No 2 (2024) |
Development оf Biodegradable Active Materials Based on Polylactide, Nanobacterial Cellulose and Plant Extracts |
Abstract
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Polina V. Shabanova, Anna V. Abaeva |
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| Vol 6, No 2 (2024) |
Application of Low-Temperature Plasma Treatment in Food Production to Intensify Technological Processes and Improve Product Quality |
Abstract
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Dmitry V. Karpenko, Artem G. Grishin |
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| Vol 6, No 2 (2024) |
Development of a Technological Flowchart and the Main Components of the Composition of a Cosmetic Product for the Prevention of Inflammatory Skin Diseases (Systematic Scoping Review) |
Abstract
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Maria S. Kanochkina, Daria M. Gernet |
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| Vol 6, No 1 (2024) |
Improving Technological Properties of Food Grain Through the Use of Modern Technologies: Scoping Review |
Abstract
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Leonid Ch. Burak, Aleksandr N. Sapach |
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| Vol 5, No 4 (2023) |
Methods for Correcting the Skin Microbiome and Preventing Bacterial Diseases Using Cosmetic Products Based on Probiotics (Systematic Scoping Review) |
Abstract
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Мaria S. Kanochkina, Ekanerina R. Volnova, Karina V. Bakaeva |
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| Vol 5, No 4 (2023) |
Влияние режима нагревания сусла с погружением в него гроздей винограда сорта Красностоп Золотовский на органолептические свойства |
Abstract
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| Vol 5, No 3 (2023) |
Study on the Biodegradation Kinetics of Bioplastic Obtained from Tapioca Starch |
Abstract
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Kirill Kornilov, Nataliya Roeva |
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| Vol 5, No 2 (2023) |
Relevance of the Use of Fish Protein Hydrolysates in Food Technology |
Abstract
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Alevtina V. Yugay |
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| Vol 5, No 2 (2023) |
The Effect of Sodium Chloride on Biomass Growth and Protein Synthesis during Cultivation of Dunaliella salina Microalgae on a Nutrient Medium from Beet Molasses |
Abstract
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Rishat A. Iksanov, Albert V. Kanarsky, Zosya A. Kanarskaya, Venera M. Gimatdinova |
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| Vol 5, No 2 (2023) |
Complex Technology for the Production of Smoked Products of Prolonged Shelf Life with a Reduced Concentration of Sodium Nitrite |
Abstract
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Tatiana N. Danilchuk, Dmitry E. Ipatov |
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| Vol 5, No 2 (2023) |
Study of the Possibility of Using Biodegradable Cellulose-Containing Materials Based on Miscanthus as Disposable Tableware and Food Packaging |
Abstract
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Irina A. Kirsh, Izabella S. Tveritnikova, Valentina V. Batalova |
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| Vol 5, No 1 (2023) |
Intelligent Packaging For Vegetables And Fruits, Classification And Use Prospects: Scoping Review |
Abstract
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Leonid Ch. Burak, Alexander N. Sapach, Maksim I. Pisarik |
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| Vol 4, No 4 (2022) |
Using the Proteolytic Properties of the Biomass of Lactic Acid Microorganisms to Create New Food Products |
Abstract
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Kamal M. Alkhateeb, Tatyana N. Danilchuk |
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| Vol 4, No 4 (2022) |
Investigation of the Fermentation Process of Liquid Rye Sourdough and Determination of Technological Parameters for the Discrete Mode of Production of National Types of Bread |
Abstract
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Alexander V. Akulich, Tatyana D. Samuylenko |
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| Vol 4, No 4 (2022) |
Study of the Influence of the Additive "Polymateria" on the Ability to Biodegrade Polyethylene Films |
Abstract
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Irina A. Kirsh, Izabella S. Tveritnikova, Olga V. Beznaeva, Marina I. Gubanova, Olga A. Bannikova, Tatyana I. Chalykh |
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| Vol 4, No 3 (2022) |
Biological Activation of Baker's Yeast and the Possibility of Enrichment of Bakery Products with Peptides |
Abstract
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Giorgy S. Akopyan, Sergey L. Tikhonov, Natalya V. Tikhonova |
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| Vol 4, No 2 (2022) |
Increasing the Colloidal Stability of Non-alcoholic Beer Using "BREWERS CLAREX" Enzyme Preparation |
Abstract
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Dmitry V. Karpenko, Ivan M. Kaledin |
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| Vol 4, No 1 (2022) |
X-ray Diffraction for Detecting Starch Adulteration and Measuring the Crystallinity Indices of the Polymorphic Modifications of Starch |
Abstract
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Ekaterina M. Podgorbunskikh, Karina V. Dome, Vladimir Bukhtoyarov, Aleksey L. Bychkov |
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| Vol 3, No 2 (2021) |
The Usage of Secondary Raw Materials of the Wine Industry in Biotechnology of Fermentation Beverages |
Abstract
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Elena Yu. Yegorova, Yuri V. Morozhenko |
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| Vol 3, No 1 (2021) |
Effects of microwave radiation on living microorganisms: effects and mechanisms |
Abstract
PDF (Eng)
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Tatyana N. Danilchuk, Kamal М. Alkhateeb |
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| Vol 2, No 3 (2020) |
On the possibility of using amaranth processing products in meat systems |
Abstract
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Vladimir V. Nikitin, Evgeny Titov, Elena V. Litvinova |
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| Vol 2, No 4 (2020) |
Nutritional properties of bread with the addition of brewing spent grains |
Abstract
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Vladimir V. Zhitkov, Boris N. Fedorenko, A. V. Bykov |
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| Vol 2, No 3 (2020) |
Evaluation of the effectiveness of the modern hop extraction method in the brewing industry with the use of specialized equipment |
Abstract
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Boris N. Fedorenko, Ilya A. Orlov, Ivan M. Kaledin, Nikita S. Skomorokhov |
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| Vol 2, No 4 (2020) |
Identification and characteristics of Pantoea cypripedii 4A strain producing high molecular exopolysaccharide |
Abstract
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Olesya Ivanovna Sazonova, Anna Andriyanovna Vetrova, Arslan Bulatovich Gafarov, Maria Vadimovna Sharova, Sergey Lvovich Sokolov |
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| Vol 2, No 4 (2020) |
A Study on the Genetic Variation in Licorice (Glycyrrhiza glabra) Iran by Molecular DNA Markers (RAPD) |
Abstract
PDF (Eng)
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Mahboobeh Ahangaran, Mahmood Gharaviri, Majid Masoumian |
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| Vol 2, No 1 (2020) |
Determination of Rational Parameters of Acoustic Processing in order to Activate Brewer’s Yeast |
Abstract
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D. V. Karpenko |
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| Vol 2, No 1 (2020) |
Tea Production Waste as an Additional Resource of Biologically Active Substances |
Abstract
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I. D. Schegoleva, E. N. Molchanova |
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| Vol 2, No 1 (2020) |
Improvement of Fruit-Berry Juices Technology using Pectolytic Enzymes |
Abstract
PDF (Rus)
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S. N. Butova, E. R. Volnova, Yu. V. Nikolaeva, J. Jedličková |
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| Vol 1, No 4 (2019) |
Obtaining a Cell Culture of Ginger |
Abstract
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L. A. Ivanova, I. A. Fomenko, V. V. Fomenko, L. A. Churmasova, A. M. Shhennikova |
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| Vol 1, No 4 (2019) |
Creation of Low-Lactose Milk Serum using Bacterial β-Galactosidase |
Abstract
PDF (Rus)
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Yu. V. Krasnova, S. N. Butova, E. R. Volnova, Ju. V. Nikolaeva |
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| Vol 1, No 1 (2019) |
Transglycosylation of Rebaudioside A by ß-Fructofuranosidase |
Abstract
PDF (Eng)
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K. V. Chkhan |
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| Vol 2, No 2 (2020) |
Research of antioxidant properties α-tocopherol, quercetin, β-sitosterol, retinyl palmitate and development of an antioxidant complex based on them |
Abstract
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A. Y. Krivova, Y. N. Sokolova, Y. D. Goryacheva, I. A. Timofeyeva, Y. M. Serba |
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| Vol 2, No 2 (2020) |
Comparative evaluation of methods for freezing meatraw materials with a different nature of autolysis |
Abstract
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E. V. Litvinova, M. P. Artamonova, J. M. Bukhteeva |
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| Vol 1, No 2 (2019) |
Development of Technologies for Producing Phytomelanines on Waste Oil Production |
Abstract
PDF (Rus)
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L. A. Ivanova, I. A. Fomenko, D. A. Sergeeva, L. A. Churmasova, Zh. Kabarzhan |
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| Vol 1, No 3 (2019) |
Microbiological Safety of Honey |
Abstract
PDF (Rus)
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I. V. Kushch, N. E. Vanner, D. I. Udavliev, M. D. Muradova |
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| Vol 1, No 3 (2019) |
Use of Microbial Cultures in Functional Beverages Technology |
Abstract
PDF (Rus)
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A. A. Ryndin, E. F. Shanenko, T. G. Muhamedjanova, A. G. Grishin, K. A. Veselkov, A. S. Konstantinova |
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