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| Issue |
Title |
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| No 64 (2022) |
Approaches to solving the problem of determing the sufficiency of marine placental collagen purification |
Abstract
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N. A. Rachkova, V. V. Soklakov, B. Y. Vorotnikov |
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| No 74 (2024) |
Assessment of the potential of lipids of secondary fish raw materials as a biotechnological substrate for the synthesis of target products |
Abstract
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O. Ya. Mezenova, S. V. Agafonova, N. Yu. Romanenko, N. S. Kalinina, V. V. Volkov, E. G. Kiselev, N. O. Zhila, L. V. Dambarovich |
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| No 74 (2024) |
The use of food supplements to reduce the loss of carotenoids in fish products enriched with krill oil |
Abstract
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M. L. Vinokur, A. V. Andryukhin, V. A. Galdukevich, I. O. Morozov, N. V. Shadrina |
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| No 74 (2024) |
Prospects for the use of fish collagen-containing additives in the preparation of meat semi-finished products in dough casings |
Abstract
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O. P. Chernega, V. I. Vorobev |
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| No 74 (2024) |
Development of a recipe for imitation lard based on fat-containing components of duck for use in rillettes technology |
Abstract
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D. L. Alshevskiy, M. N. Alshevskaya |
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| No 74 (2024) |
Improving the formulation and setting the shelf life of a specialized bakery product with low humidity for school-age children |
Abstract
PDF (Rus)
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E. D. Kovaleva, N. Yu. Klyuchko, D. A. Pozdnyakova |
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| No 76 (2025) |
Preparation of milk jelly with collagen-containing additive from fish scales |
Abstract
PDF (Rus)
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V. I. Vorobev, E. V. Nizhnikova |
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| No 76 (2025) |
"Amber" drinks in the regulation of the functional state of the human body |
Abstract
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V. D. Lemeshko, B. Yu. Vorotnikov |
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| No 76 (2025) |
Study on the improvement of the recipe for soft cheese with increased biological value and osteotropic orientation |
Abstract
PDF (Rus)
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O. S. Fedorova, N. Yu. Klyuchko |
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| No 64 (2022) |
Improving the technology of antarctic krill (Euphausia superba) complex processing |
Abstract
PDF (Rus)
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A. V. Andriukhin, M. P. Andreev, V. A. Galdukevich |
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| No 64 (2022) |
Chemical and microbiological parameters of fish skin and scales in processing and obtaining new food products |
Abstract
PDF (Rus)
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V. I. Vorobyov, O. V. Kazimirchenko, E. V. Nizhnikova |
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| No 64 (2022) |
Substantion of the method for separating the skin surface of the beaver tail from its lipid-protein part |
Abstract
PDF (Rus)
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Y. V. Mastyugin, D. L. Alshevskiy, Y. N. Korzhavina, A. Koshkina |
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| No 75 (2024) |
Enzymatic extraction of oil from Baltic herring heads using protosubtilin G3x |
Abstract
PDF (Rus)
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M. L. Vinokur, A. V. Andryukhin, I. O. Morozov |
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| No 75 (2024) |
Methodology of salmon roe fraud detection |
Abstract
PDF (Rus)
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B. Yu. Vorotnikov, V. V. Soklakov, A. G. Bulychyov, N. A. Rachkova |
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| No 75 (2024) |
Development and quality assessment of a soft cheese product with plant milk |
Abstract
PDF (Rus)
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I. Yu. Reznichenko, N. A. Frolova, D. B. Podashev, I. S. Aleksandrov |
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| No 75 (2024) |
Justification of the choice of a starter culture of lactic acid organisms for the production of enriched yogurt |
Abstract
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A. I. Rykov, S. V. Agafonova |
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| No 64 (2022) |
Study of storage stability of products made of collagen hydrolysate |
Abstract
PDF (Rus)
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N. K. Aleksandrov, O. P. Chernega |
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| No 66 (2022) |
Study on the technology improvement of bakery products enriched with a fish protein-mineral additive |
Abstract
PDF (Rus)
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N. Yu. Klyuchko, D. A. Pozdnyakova |
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| No 66 (2022) |
Dynamic analysis of the basic mechanism of a technological machine |
Abstract
PDF (Rus)
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V. G. Sukiasov, N. A. Sereda |
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| No 73 (2024) |
Improving the technology of semi-finished fish dough products with reduced gluten content |
Abstract
PDF (Rus)
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D. L. Al'shevskiy, D. O. Smirnova, M. N. Al'shevskaya |
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| No 73 (2024) |
Investigation of the effect of hydrated jerusalem artichoke powder on the functional, technological and rheological parameters of minced meat for chopped semi-finished products |
Abstract
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N. A. Murav’eva, L. S. Baydalinova, G. E. Stepantsova |
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| No 73 (2024) |
Regulatory approach to ensuring the safety of non-traditional dairy raw materials |
Abstract
PDF (Rus)
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R. T. Timakova, Yu. V. Il’yukhina |
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| No 72 (2024) |
Safety and quality of smokeless hot smoked fish with the use of smoked algae composition |
Abstract
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A. D. Sushina, O. Ya. Mezenova |
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| No 70 (2023) |
Possibility of using fish protein and protein-mineral additives in the technology of bakery products |
Abstract
PDF (Rus)
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N. Yu. Klyuchko, D. A. Pozdnyakova, E. D. Kovaleva |
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| No 69 (2023) |
Technology of a collagen-containing caviar-mayonnaise sauce in the recipe of "Atlantic herring" preserves |
Abstract
PDF (Rus)
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V. I. Vorob’ev, O. P. Chernega, M. V. Yakovleva |
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| No 70 (2023) |
Potential and perspectives of using fat from smoked fish waste |
Abstract
PDF (Rus)
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O. Ya. Mezenova, S. V. Agafonova, N. Yu. Romanenko, N. S. Kalinina, V. V. Volkov, L. V. Dambarovich |
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| No 69 (2023) |
Biopotential of secondary chitin-containing raw material and its rational uses |
Abstract
PDF (Rus)
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O. Ya. Mezenova |
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| No 70 (2023) |
Study of the fermentation process of regional stone fruit raw materials (plums) to expand the range of catering products |
Abstract
PDF (Rus)
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O. P. Chernega, O. V. Kazimirchenko, A. A. Kostenko |
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| No 69 (2023) |
Determining the possible level of sodium chloride reduction in salted fish based on consumer assessment and studying the effect of salt-replacing nutritional supplements on product quality indicators |
Abstract
PDF (Rus)
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E. I. Stepanenko, B. L. Nekhamkin, I. O. Shalimova |
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| No 65 (2022) |
Influence of a fish collagen fiber additive on the qualitative indicators of wheat dumpling dough |
Abstract
PDF (Rus)
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V. I. Vorobyov, O. P. Chernega, A. V. Sadovaya |
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| No 65 (2022) |
Thermodynamic analysis of the static patterns of moisture absorption by a biopolymer based on its hygroscopic characteristics |
Abstract
PDF (Rus)
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A. Kh.-Kh. Nugmanov, G. S. Meshcheryakova, V. A. Lebedev, I. Yu. Aleksanyan, D. Y. Adzhey |
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| No 71 (2023) |
Scientific substantiation of technological parameters and recipe of protein filler from collagen-containing carp processing wastes |
Abstract
PDF (Rus)
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N. K. Aleksandrov, D. L. Al'shevskiy |
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| No 65 (2022) |
Bioecological potential of marine placental collagen in cosmetology |
Abstract
PDF (Rus)
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N. A. Rachkova, V. V. Soklakov, B. Yu. Vorotnikov |
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| No 71 (2023) |
Experience of obtaining peptides with low molecular weight from various types of secondary fish raw materials |
Abstract
PDF (Rus)
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E. A. Bazhenov, L. S. Baydalinova, V. V. Volkov, Th. Grimm |
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| No 65 (2022) |
Method for determining reactions in pairs of single-moving mechanisms of a technological machine |
Abstract
PDF (Rus)
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N. A. Sereda, S. V. Fedorov |
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| No 66 (2022) |
Study of the influence of food plant components on the structural and mechanical parameters of minced river beaver (Castor fiber) meat |
Abstract
PDF (Rus)
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D. L. Al'shevskiy D., F. S. Karneeva, E. V. Mikshta, M. N. Al'shevskaya, Yu. V. Mastyugin |
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| No 72 (2024) |
Development of a method for producing a food additive based on spawning scales of Baltic herring |
Abstract
PDF (Rus)
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V. I. Vorob’ev, O. P. Chernega, E. V. Nizhnikova |
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| No 66 (2022) |
Similarity criteria of units for pumping low-viscosity food liquids by peripheral pumps |
Abstract
PDF (Rus)
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N. A. Akhmedova, O. I. Levicheva, V. A. Naumov |
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| No 72 (2024) |
Integrated processing of collagen-containing fish raw materials |
Abstract
PDF (Rus)
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V. S. Kazakova, E. S. Zemlyakova |
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| No 66 (2022) |
Application of vegetable raw materials with fish collagen in the production of small-piece bakery products |
Abstract
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V. I. Vorobyov, O. P. Chernega |
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| No 70 (2023) |
Characteristics of food collagen hydrate obtained from pikeperch skin by FTIR spectroscopy |
Abstract
PDF (Rus)
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V. I Vorob’ev, A. G. Bulychev, E. V. Nizhnikova |
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| No 68 (2023) |
Technological aspects of improving the efficiency of phytocomposition based on sea buckthorn meal flavonoids |
Abstract
PDF (Rus)
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E. V. Averʼyanova, M. N. Shkolʼnikova, E. D. Rozhnov |
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| No 68 (2023) |
Obtaining food dispersions using high-molecular fish scale collagen |
Abstract
PDF (Rus)
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V. I. Vorobyov, O. P. Chernega |
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| No 68 (2023) |
The stress state analysis of the links of the technological machine basic mechanism |
Abstract
PDF (Rus)
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V. G. Sukiasov, S. V. Fedorov |
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| No 72 (2024) |
Performance evaluation of high-viscosity food masses feeding installations using Russian-made lobe pumps |
Abstract
PDF (Rus)
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N. R. Akhmedova, O. I. Levicheva, V. A. Naumov |
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| No 67 (2022) |
Recommendations on the composition of the salt mixture that stabilizes the quality of salted products from salmon fish |
Abstract
PDF (Rus)
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E. I. Stepanenko, B. L. Nekhamkin, I. O. Shalimova |
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| No 72 (2024) |
Identification of the mathematical model of the MAG-3/1100 autoclave |
Abstract
PDF (Rus)
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N. S. Budchenko, N. A. Dolgiy, V. I. Ustich |
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