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 21, 2018, 3 No
DOI: 10.21443/1560-9278-2018-21-3
Technical Sciences. Food products technology
Novikova I. V., Yuritsyn I. A., A. S. Muravev A. S.
Conditions of acetic acid producing by Brettanomyces yeast
P. 387-394
Obluchinskaya E. D.
Antioxidant complex extracts from fucus algae of the Barents Sea
P. 395-401
Pivnenko T. N. , Pozdnyakova Yu. M., Kovalev N. N., Mikheev E. V., Esipenko R. V.
The enzymatic activity of various organs and tissues of Far-Eastern trepang as a system of indicators of maturation and quality of products
P. 402-411
Agarkova E. Yu., Kruchinin A. G.
Enzymatic conversion as a method of producing biologically active peptides
P. 412-419
Astramovich V. L., Golubeva O. A.
Improving the process of heat treatment of the stingray stellate
P. 420-426
Golubeva O. A., Titova S. A., Grekov E. O.
Cryoextrusion in technology of fish feed production
P. 427-433
Brazhnaya I. E., Chernyavskaya A. S., Sudak S. N., Bykova A. E.
Development of technology of sauce from regional raw materials with the addition of pectin
P. 434-446
Bykov D. E., Makarova N. V., Valiulina D. F.
Chocolate as a product for functional nutrition
P. 447-459
Demid A. V., Grokhovsky V. A., Kuranova L. K., Volchenko V. I.
Development of new delicacy pasteurized canned fish with exotic fruits and olive oil
P. 460-470
Fermented drinks supplemented with whey proteins and water-soluble antioxidants
Donskaya G. A., Drozhzhin V. M., Bryzgalina V. V.
P. 471-480
Kondratev N. B., Linovskaya N. V., Parashina F. I., Rudenko O. S., Savenkova T. V.
Features of the preservation of vitamins in chocolate
P. 481-487
Nizhelskaya K. V., Chizhikova O. G.
Development of new types of precooked meat products – cutlets for older people
P. 488-496
Rudenko O. S., Osipov M. V., Belova I. A., Svyatoslavova I. M.
Compliance of information on the content of vitamins when labeling confectionery products with their actual content
P. 497-504
Taleysnik M. A. , Savenkova T. V., Soldatova E. A., Misteneva S. Yu., Mizinchikova I. I.
Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing
P. 505-512
Tsibizova M. E.
Expansion of assortment of culinary products from the grown fish
P. 513-523
