Vol. 8 No. 4 (2020)

Published: 2020-12-08

Review articles

APPROACHES TO THE DEVELOPMENT OF A NEW-STYLE FOOD MARKET

Galiia D. Apalkova, Natalia V. Popova, Anastasia D. Liksunova

5-12
- PDF (Русский)
CLASSIFICATION OF QUALITY INDICATORS OF MARKING FOOD PRODUCTS

Olga Yu. Tikhonova, Tatyana V. Kotova, Igor I. Bersenev

13-21
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Applied Biochemistry and Biotechnology

INFLUENCE OF GLUCOAMYLASE DOSAGE AND HYDROLYSIS TIME ON THE DEXTROSE EQUIVALENT OF HIGHLY CONCENTRATED GLUCOSE SYRUPS OF EXTRUDED STARCH

Maria V. Amelyakina, Victor V. Ivanov, Anton Yu. Sharikov

22-29
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BIODEGRADABLE MATERIALS BASED ON PLANT POLYSACCHARIDES FOR FOOD PACKAGING. PART 2: MANAGING RECYCLING PROCESSES

Irina Yu. Potoroko, Artem V. Malinin, Aram V. Tsaturov, Ammar M.Y. Kadi, Uday Bagale

30-37
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CEREAL PRODUCTS IN THE FORM OF PASTA FOR NUTRITION OF PERSONS WITH A GERONTOLOGICAL PROFILE

Sergey A. Urubkov, Stanislav O. Smirnov, Aleksandr A. Korolev

38-45
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Проектирование и моделирование новых продуктов питания

MATHEMATICAL METHODS FOR ANALYZING THE COMBINED FOOD SYSTEMS CHARACTERISTICS

Svetlana P. Merenkova, Anastasia D. Liksunova, Alexander V. Merenkov, Stanislav I. Yakimov

46-52
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APPLICATION OF THE DESCRIPTOR-PROFILE METHOD FOR EVALUATING THE QUALITY OF ENRICHED PASTA

Oliya F. Fazullina, Stanislav O. Smirnov

53-58
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Environmental problems of biochemistry and technology

THE USING OF SECONDARY RAW MATERIALS AS A NUTRIENT MEDIUM FOR ERGOSTEROL SYNTHESIS BY YEAST SACCHAROMYCES CEREVISIAE

Irina V. Kalinina, Daniil D. Ni, Stepan S. Chernyaev, Ekaterina V. Merlina, Alfiya R. Abdullina, Rinat I. Fatkullin

59-68
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MINIMIZATION OF FOOD LOSSES WITH ECOTECHNOLOGY APPROACHES BEING USED

Natalia V. Naumenko, Valentina V. Botvinnikova, Lyudmila P. Nilova, Anatoly A. Sergeev, Ekaterina E. Naumenko, Daria S. Stepanova

69-76
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TECHNOLOGICAL SOLUTIONS FOR THE USE OF ULTRASONIC ACTION FOR THE PRODUCTION OF BRINE CHEESES ENRICHED WITH CINNAMON OIL

Irina Yu. Potoroko, Tatyana Vladimirovna Pilipenko, Ammar M.Y. Kadi, Artem V. Malinin

77-85
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STUDY OF THE EFFECT OF THE BIOLOGICAL PRODUCT BASED ON BACILLUS ATROPHAEUS ON POTATO QUALITY

Olga B. Soprunova, Vera E. Soprunova, Shamil B. Bayrambekov, Ekaterina V. Polyakova

86-95
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Pharmaceutical and Food Engineering

RESEARCH OF QUALITY AND AVAILABILITY OF GMO IN CURD PRODUCTS

Tatiana A. Matveeva, Irina Yu. Reznichenko, Anastasia A. Titova, Kristina S. Kvitko

96-103
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BIOLOGICAL EFFECTS AND MAIN MECHANISMS OF INFLUENCE OF ELECTROLYZED RECONSTITUTED WATER ON HUMANS

Oleg A. Suvorov, Artyom I. Panait, Svetlana Yu. Voloshaninova, Alexander L. Kuznetsov, Larisa G. Ipatova, Alexander G. Pogorelov

104-110
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