Vol. 10 No. 4 (2022)

Published: 2022-12-15

Review articles

PROSPECTS FOR USING SIBERIAN FEDERAL DISTRICT PLANTS IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

Lyudmila K. Asyakina, Anna I. Loseva, Irina S. Milentyeva, Aleksandr Yu. Prosekov, Varvara I. Minina (Author)

5-17
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Applied Biochemistry and Biotechnology

EVALUATION OF THE POSSIBILITY OF USING SPROUTED GREEN BUCKWHEAT IN THE TECHNOLOGY OF PROBIOTIC DRINKS

Natalia V. Popova, Karina S. Gavrilova, Ekaterina E. Naumenko (Author)

18-25
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BIODEGRADABLE MATERIALS BASED ON PLANT POLYSACCHARIDES FOR FOOD PACKAGING. PART 4: PROCESSES OCCURRING IN THE MATRIX OF THE MATERIAL

Irina Yu. Potoroko, Artem V. Malinin, Aram V. Tsaturov, Uday Bagale, Anastasia V. Ignatova, Maxim A. Bulakh (Author)

26-35
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INTEGRATED STUDIES OF SOYBEAN SEEDS AS AN OBJECT OF PRODUCTION OF PROTEIN-CONTAINING PRODUCTS

Vladimir V. Tkach, Irina W. Kuznetcova, Alexander A. Shevtsov (Author)

36-44
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Проектирование и моделирование новых продуктов питания

EFFECTING OF PLANT PROTEIN ISOLATES ON STRUCTURAL AND MECHANICAL CHARACTERISTICS MEAT SYSTEMS

Pavel S. Bikbulatov, Olga V. Chugunova, Nataliya V. Zavorokhina (Author)

45-56
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DEVELOPMENT OF THE FORMULA OF BREAD ENRICHED WITH A CONCENTRATE OF DIETARY FIBER FROM PLANT BY-PRODUCT

Oksana V. Zinina, Vladimir N. Kuznetsov, Svetlana A. Serebrova, Anna D. Bryzgalova (Author)

57-67
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SYSTEMATIC ANALYSIS OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF AN ANALOGUE OF MEAT SEMI-FINISHED PRODUCT FROM SOYBEAN PROCESSING PRODUCTS

Anna A. Makarova, Ekaterina V. Kryukova, Ekaterina V. Pastushkova, Olga V. Pasko (Author)

68-79
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Environmental problems of biochemistry and technology

OPTIMIZATION OF RUTIN ENCAPSULATION CONDITIONS IN Saccharomyces cerevisiae YEAST CELLS

Irina V. Kalinina, Rinat I. Fatkullin, Ekaterina E. Naumenko (Author)

80-88
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MICROSTRUCTURED PRODUCTS OF GRAIN PROCESSING AS HYDROCOLLOIDS IN FOOD EMULSIONS

Irina Yu. Potoroko, Natalia V. Naumenko, Ammar M.Y. Kadi, Ksenia K. Bakina, Savely A. Grachev (Author)

89-99
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Pharmaceutical and Food Engineering

DEVELOPMENT OF EMULSION SAUCES OPTIMIZED IN PUFA COMPOSITION

Olga V. Feofilaktova, Natalia V. Zavorokhina (Author)

100-108
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Brief message

POSSIBILITIES OF USE OF DOUBLE EMULSIONS IN THE FOOD INDUSTRY

Irina V. Kalinina, Natalia V. Naumenko, Uday Bagale, Ammar M.Y. Kadi, Artem V. Malinin, Aram V. Tsaturov (Author)

109-114
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