Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Vol 22, 2019, 3 No
DOI: 10.21443/1560-9278-2019-22-3
Technical Sciences. Food technology
Voblikova T. V.
Viability of the culture of Bifidobacterium bifidum immobilized by microencapsulation in dairy drink and the simulated gastrointestinal liquids
Daurtseva A. V., Obluchinskaya E. D.
The stability of pigments in the thalli and extracts of the Barents Sea fucus algae
Makarova N. V., N. B. Eremeeva N. B., Ignatova D. F.
Effect of extraction technology on antioxidant activity of black chokeberry Aronia melanocarpa, cranberries Vaccinium vitis-idae, blueberries Vaccinium myrtillus, raspberries Rubus idaeus
Pozdnyakova O. G., Belavina G. A., Avstrievskih A. N., Poznyakovsky V. M.
Biologically active plant-based complex: Production technology, quality indicators, functional properties
Brazhnaya I. E., Tifanyuk A. V., Mikhaylovskaya A. V.,Sudak S. N., Kulik O. M.
The use of ultraviolet bactericidal radiation in the technology of manufacturing fish minced semi-finished products from low-profitable raw materials of the Northern Basin
Vasyukova А. Т., Bogonosova I. A., Novozhilov M. P.
Development of preventive vegetable products with protein fortifiers
Volchenko V. I., Dvoryankina K. V., KovalyovaO. S., Plavunov R. I.
Developing the technology of culinary production based on using unconventional fish fatty raw material
Soldatova E. A., Misteneva S. Yu., Savenkova T. V.
Methods of optimizing technologies and recipe of oatmeal cookies
Golubeva O. A., Grekov E. O., Titova S. A.
Extrusion in the production technologies of North Basin cartilage fish
Paramonova V. A., Kudryavtsev V. N.
Drying processes of pumpkin candied fruits in the microwave field: Studying the oscillating mode of energy supply
Pokintelitsa N. I., Levchenko E. A.
Improving the process of grinding food products
Shorstkii I. A., Khudyakov D. A.
Sunflower mesh rheological properties analysis during pressing with varying temperature, pressure and oil content
Linovskaya N. V., Mazukabzova E. V., Kondratyev N. B., Krylova E. N.
The study of the technological adequacy of raw materials used in the production of chocolate semi-finished product
Litvinenko O. V., Korneva N. Yu.
Prospects for using new soybean varieties breeding by All-Russian SRI of Soybean in the production of a soy-chocolate drink
Voitleva Z. A.
The development of multi-structure in agriculture: A regional aspect
Uskova I. V., Poteshkina V. A., Kalinchuk K. A.
Comprehensive monitoring of the bacterial plankton fish farm of the Tuloma River and the intestinal enteric microbiota cultivated in trout cages
Chimitdorzhieva G. D., Zhamsaranova S. D., Bazhenova B. A.
The fractionation of 13С in the Тransbaikalia ecosystem
Fazullina O. F., Smirnov S. O.
The use of plant enriching additives in the production of pasta: Literature review
