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

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

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

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

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

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

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

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

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

89-99
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Pharmaceutical and Food Engineering

DEVELOPMENT OF EMULSION SAUCES OPTIMIZED IN PUFA COMPOSITION

Olga V. Feofilaktova, Natalia V. Zavorokhina

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

109-114
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