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| Issue |
Title |
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| Vol 63, No 1 (2025) |
Recycling of slaughterhouse tankage as a source of feed products with high biological and nutritional properties |
Abstract
PDF (Rus)
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A. V. Mishurov, V. N. Romanov |
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| Vol 62, No 4 (2024) |
Application in confectionery creams of table beet extracts (Beta vulgaris L.) obtained using ultrasonic treatment |
Abstract
PDF (Rus)
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O. A. Suvorov, V. V. Kashirskaya, A. S. Vlasenko, M. S. Safonov, A. L. Kuznetsov, M. A. Pogorelova |
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| Vol 62, No 2 (2024) |
Using electrodialysis to increase the efficiency of sugar enterprises |
Abstract
PDF (Rus)
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O. K. Nikulina |
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| Vol 62, No 1 (2024) |
The effect of encapsulated sunflower oil in hydrocolloids shells on the quality and structure of oatmeal cookies |
Abstract
PDF (Rus)
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V. A. Vaskina, I. A. Mashkova, A. A. Bykov, E. N. Rogozkin, E. I. Shcherbakova, A. A. Ruschits, A. S. Salomatov |
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| Vol 62, No 1 (2024) |
Machine-hardware diagram of complex biotechnological processing of aquaculture objects |
Abstract
PDF (Eng)
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Yu. N. Korzhavina, D. L. Alshevskiy, M. N. Alshevskaya, V. I. Ustich, F. S. Karneeva, E. P. Bedo |
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| Vol 61, No 4 (2023) |
Scientific substantiation of use of food plant raw materials for production of specialized flour food products in cases of pathologies of metabolism protein component |
Abstract
PDF (Rus)
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M. N. Vasileuskaya, A. F. Tsikhanovich |
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| Vol 61, No 3 (2023) |
Complex technological process for production of apple distillates and evaluation of its quality indicators. |
Abstract
PDF (Rus)
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E. P. Kulagova, O. L. Zubkovskaya, N. R. Rabchonok |
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| Vol 61, No 2 (2023) |
Effect of white wheat in durum wheat on the yield and quality of flour and pasta products |
Abstract
PDF (Rus)
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R. Kh. Kandrokov |
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| Vol 61, No 1 (2023) |
Assessment of quality and safety indicators of drinking and process water |
Abstract
PDF (Rus)
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Z. V. Lovkis |
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| Vol 60, No 4 (2022) |
Basic aspects determining dynamics of storage pests’ population in technocenoses of grain storage facilities of the Republic of Belarus |
Abstract
PDF (Rus)
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E. V. Brechko, L. I. Trepashko |
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| Vol 60, No 3 (2022) |
STUDY OF EFFECT OF COMPOSITION OF WALL MATERIAL OF INCAPSULATED WALNUT OIL ON STRUCTURE AND QUALITY OF MILK FONDANT |
Abstract
PDF (Rus)
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V. A. Vaskina, R. K. Kandrokov, A. A. Bykov, E. S. Novozhilova |
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| Vol 60, No 1 (2022) |
Technological and rheological bases for molding pasta in press houses with preliminary two-stage compaction, plasticization and warming of dough |
Abstract
PDF (Rus)
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V. Ya. Grudanov, A. B. Torgan, V. G. Barsukov |
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| Vol 59, No 4 (2021) |
Improving modes of germination of seeds of mung bean, chickpea and soybeans for obtaining high-protein concentrates |
Abstract
PDF (Rus)
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V. A. Sharshunou, A. M. Ourbantchik, L. I. Sapunova, A. I. Masaltsava, M. M. Haldova, A. M. Pauliuk |
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| Vol 59, No 3 (2021) |
Impact of lactic acid product on quality indices of raw meat for the smoked sausages production |
Abstract
PDF (Eng)
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S. V. Merzlov, N. N. Fedoruk, A. V. Andriichuk, Yu. V. Fedoruk, V. N. Nadtochii, O. P. Hrebelnyk, H. P. Kalinina, S. A. Polishchuk |
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| Vol 59, No 2 (2021) |
Study of impact of amaranth flour and wall material of enclosed nut oil on quality of raw gummy gingerbread |
Abstract
PDF (Rus)
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V. A. Vaskina, R. Kh. Kandrokov, L. N. Haydar-Zade |
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| Vol 59, No 1 (2021) |
Rheological modeling of pasta dough flow processes in channels of convergent-divergent inserts of molding matrix |
Abstract
PDF (Rus)
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V. Ya. Grudanov, A. B. Torgan, V. G. Barsukov |
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| Vol 58, No 4 (2020) |
Food and biological value of meat paste with emulsions from collagen-containing raw materials after technological preparation |
Abstract
PDF (Rus)
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A. V. Meliaschenya, T. A. Saveleva, I. V. Kaltovich |
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| Vol 58, No 3 (2020) |
Methods for calculating the duration of baking of minced meat products during heat treatment in convection ovens |
Abstract
PDF (Rus)
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D. A. Smagin, A. A. Smolyak, M. N. Smagin |
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| Vol 58, No 2 (2020) |
Process of pasta products forming in matrix wells with pre-compaction, plasticization and heating of dough |
Abstract
PDF (Rus)
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V. Ya. Grudanov, A. B. Torhan, P. V. Stankevich |
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| Vol 58, No 2 (2020) |
Construction of specific primers for identification of Leuconostoc mesenteroides subspecies |
Abstract
PDF (Rus)
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A. M. Biruk, N. N. Furik, Yu. S. Tarashkevich, T. A. Savelyeva |
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| Vol 58, No 1 (2020) |
Development of formulations for emulsions and dry mixes for production of semi-finished products using additive technologies |
Abstract
PDF (Rus)
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A. V. Meliashchenia, I. V. Kaltovich |
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| Vol 57, No 4 (2019) |
Research and methodological basis for identification of palm oil in food |
Abstract
PDF (Rus)
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Z. V. Lovkis, I. M. Pochitskaya, E. M. Morgunova |
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| Vol 57, No 3 (2019) |
Process of crushing sprouted grains of rye, wheat and triticale in combined disperser dryer |
Abstract
PDF (Rus)
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V. A. Sharshunov, M. A. Kirkor, A. V. Evdokimov |
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| Vol 57, No 3 (2019) |
Application of flaxseed fiber as physiologically functional ingredient for production of enriched food concentrates |
Abstract
PDF (Rus)
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Z. V. Lovkis, Y. S. Usenia, M. Y. Ulozhinova, L. V. Filatova |
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| Vol 57, No 2 (2019) |
Dynamics of changes of physical and chemical indicators of the wort at alcohol production and stages of mechanical and enzymatic treatment at increase of grain concentration. |
Abstract
PDF (Rus)
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A. A. Pushkar, D. V. Khlimankov, V. I. Solovei, Yu. S. Pusovskaya |
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| Vol 57, No 1 (2019) |
Scientific basis of technology for production of cationic starch |
Abstract
PDF (Rus)
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V. V. Litvyak |
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| Vol 56, No 4 (2018) |
Amino-acid composition and balance of collagen containing raw materials |
Abstract
PDF (Rus)
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A. V. Meleshchenya, T. A. Savelyeva, S. А. Gordynets, I. V. Kaltovich |
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| Vol 56, No 3 (2018) |
STUDYING THE EFFECT OF POST-HARVEST RIPENING ON THE QUALITY PARAMETERS OF RAPE AND BROWN MUSTARD OILSEEDS DURING STORAGE |
Abstract
PDF (Rus)
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Z. V. Lovkis, A. V. Pchelnikova, V. N. Babodey, K. I. Zhakova |
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| Vol 56, No 2 (2018) |
SELECTIVE METHODS OF PREPARATION OF MILK RAW MATERIALS IN CHEESE PRODUCTION TECHNOLOGY |
Abstract
PDF (Rus)
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L. L. Bahdanava, I. B. Frolov, T. A. Savelyeva |
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| Vol 56, No 1 (2018) |
STUDYING THE DIVERSITY OF LACTOCOCCI BACTERIOPHAGES OBTAINED FROM FERMENTED DAIRY PRODUCTS USING MOLECULAR GENETIC METHODS |
Abstract
PDF (Rus)
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S. I. Vasilenko, N. N. Furyk, A. N. Kazak |
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| No 4 (2017) |
HYDRODINAMIC PROCESSES IN FOOD INDUSTRY |
Abstract
PDF (Rus)
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Z. V. Lovkis |
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| No 2 (2017) |
CHEMICAL COMPOSITION AND PROPERTIES OF PORK FOR BABY FOOD PRODUCTION DEPENDING ON DIET FEEDS COMPOSITION |
Abstract
PDF (Rus)
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A. I. Shamonina, A. A. Khochenkov, D. N. Hodosovsky, L. A. Tanana, M. V. Pestis |
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| No 3 (2017) |
DEVELOPMENT OF OXIDATION-RESISTANT BIOLOGICALLY ACTIVE FOOD SUPPLEMENTS BASED ON FLAXSEED OIL |
Abstract
PDF (Rus)
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O. I. Shadyro, A. A. Sosnovskaya, I. P. Edimecheva |
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| No 1 (2017) |
RHEOLOGICAL ASPECTS OF MACARONI BATTER FLOW IN CHANNELS OF MATRIX OF STEP AND VARIABLE SECTION |
Abstract
PDF (Rus)
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V. Ya. Grudanov, A. B. Torhan |
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| No 4 (2016) |
OBTAINING BIOLOGICALLY ACTIVE CEREAL PRODUCT BASED ON MIXTURES OF SPROUTED WHEAT GRAIN AND HULLESS OAT |
Abstract
PDF (Rus)
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V. A. Sharshunov, E. N. Urbanchik, A. E. Shalyuta, M. N. Galdova |
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| No 3 (2016) |
COMPARATIVE ANALYSIS OF THE EFFICIENCY OF USING DIFFERENT TYPES OF YEAST IN ALCOHOL PRODUCTION |
Abstract
PDF (Rus)
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Z. V. VASILENKO, E. A. TSED, S. V. VOLKOVA |
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| No 4 (2014) |
OPTIMIZATION OF THE MODES OF THERMOMECHANICAL PROCESSING OF GERMINATED PEAS |
Abstract
PDF (Rus)
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V. A. Sharshunov, E. N. Urbanchyk, A. E. Shaluta |
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| No 4 (2015) |
THEORETICAL ANALYSIS OF THE POSSIBILITIES TO ACTIVATE THE PROCESS OF FLUID OUTFLOW FROM FOAMS USING THE EXAMPLE OF FOAM OF POTATO AND STARCH PRODUCTION |
Abstract
PDF (Rus)
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Z. V. Lovkis, M. P. Shabeta, N. N. Petyushev, O. N. Stankevich |
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| No 2 (2016) |
TECHNOLOGY OF PRODUCING MODIFIED STARCH OF COLD SWELLING WITH CONTROLLED PROPERTIES FOR COMMERCIAL COMPLEX |
Abstract
PDF (Rus)
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V. V. Moskva, V. V. Litvjak, J. Bendoraitiene, E. Lekniute-Kyzike |
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| No 3 (2014) |
GENETICALLY MODIFIED PLANTS (ENVIRONMENTAL AND HEALTH PROBLEMS OF THEIR USE) |
Abstract
PDF (Rus)
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S. E. Dromashko |
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| No 3 (2015) |
SUITABILITY FOR A LONG-TERM STORAGE AND DIRECTIONS OF THE USE OF POTATO VARIETIES OF BELARUSIAN BREEDING |
Abstract
PDF (Rus)
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D. D. Fitsuro, S. A. Turko, L. I. Pishchenko, V. A. Rylko |
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| No 1 (2016) |
OPTIMIZATION OF THE PROCESS OF YEAST GENERATION AT DIFFERENTIATED DIVISION AND PROCESSING OF RYE BIOPOLYMERS IN ALCOHOL PRODUCTION |
Abstract
PDF (Rus)
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D. V. Khlimankov, T. M. Tananaika, A. A. Pushkar |
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| No 2 (2014) |
RESEARCH ON STALING OF MARSHMALLOW SOUFFLÉ ENRICHED IN FOOD FIBRES |
Abstract
PDF (Rus)
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I. I. Kandratava, S. E. Tamashevich, V. M. Kananovich, L. M. Shostak |
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| No 1 (2014) |
OPTIMIZATION OF MODES OF PEA GERMINATION |
Abstract
PDF (Rus)
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V. A. Sharshunov, E. N. Urbanchyk, A. E. Shaluta |
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| No 1 (2014) |
APPLE AND APPLE JUICE COMPOSITION INVESTIGATION BY MEANS GC/MS AND LC/MS |
Abstract
PDF (Rus)
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I. M. Pochitskaya, V. P. Subach, V. L. Roslik |
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| No 2 (2015) |
FILTRATION OF FLUID SUSPENSIONS IN FOOD TECHNOLOGIES |
Abstract
PDF (Rus)
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Z. V. Lovkis, M. P. Shabeta |
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| No 1 (2015) |
USE OF PLANT RAW MATERIALS FOR PROTECTION OF FLAXSEED OIL FROM OXIDATION |
Abstract
PDF (Rus)
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O. I. Shadyro, A. A. Sosnovskaya, I. P. Edimecheva |
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