Vol. 13 No. 3 (2025)

Published: 2025-09-10

Review articles

MARKETING RESEARCH OF THE PRODUCT RANGE OF FERMENTED MILK PRODUCTS IN THE FOOD MARKET

Anna P. Simonenkova, Tamara N. Ivanova, Oksana V. Evdokimova

5-15
- PDF (Русский)

Applied Biochemistry and Biotechnology

PRODUCTION OF PROTEIN CONCENTRATES FROM SECONDARY PRODUCTS OF OILSEEDS PROCESSING

Svetlana P. Merenkova, Irina V. Kalinina, Savely A. Grachev

16-25
- PDF (Русский)
REGULARITIES OF STRUCTURIZATION OF JELLY MARMALADE ON AGAR POLYSACCHARIDES AND PECTINS WITH LOW SUGAR CONTENT

Nikita G. Sterligov, Yuri I. Sidorenko

26-33
- PDF (Русский)

Environmental problems of biochemistry and technology

DEVELOPMENT OF A RATIONAL TECHNOLOGY FOR PRODUCING ANTHOCYANIN DYE FROM BLACK RICE

Olga V. Zolotovskaya, Olga I. Konnova, Nataliya V. Nepovinnykh, Yuri A. Maksimenko

34-46
- PDF (Русский)
TECHNOLOGICAL APPROACHES TO ENSURING THE BIOSAFETY OF CHEESE-FITTING DAIRY RAW MATERIALS

Irina Yu. Potoroko, Alena A. Ruskina, Vsevolod E. Vaganov

47-56
- PDF (Русский)
DEVELOPMENT OF PRODUCTION TECHNOLOGY FOR RED DRY WINES CONSIDERING THE PYRAZINE COMPLEX OF RAW MATERIALS

Vitaliy M. Redka, Anton V. Prakh, Natalia M. Ageyeva

57-63
- PDF (Русский)

Pharmaceutical and Food Engineering

PROBIOTIC PRODUCT BASED ON BIFIDO-, LACTOBACILLI AND PEPTIDE ULTRALYSATES

Valery M. Poznyakovsky, Alexander N. Austrievskikh, Evgeniya Yu. Lobach

64-72
- PDF (Русский)