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Home / Journals / Food Processing: Techniques and Technology / Rubric REVIEW ARTICLE

Articles of rubric " REVIEW ARTICLE " of journal " FOOD PROCESSING: TECHNIQUES AND TECHNOLOGY "

FRUIT OF RASPBERRY RUBUS IDAEUS L. AS A SOURCE OF FUNCTIONAL INGREDIENTS (REVIEW)
WATER TREATMENT IN FOOD INDUSTRY
ICE CREAM AS A CARRIER OF LACTOBACILLUS ACIDOPHILUS
PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY
SUGAR SUBSTITUTES AND SWEETENERS IN CONFECTIONERY TECHNOLOGY
EXTRUSION OF PLANT RAW MATERIALS IN FOOD PRODUCTION: A REVIEW
STARCH GRAIN QUINOA (CHENOPODIUM QUINOA WILLD.): COMPOSITION, MORPHOLOGY AND PHYSICO-CHEMICAL PROPERTIES
FREEZE-DRIED FOOD IN THE DIET OF TEMPORARY RESIDENTS OF THE FAR NORTH
FOOD ALLERGENS AND METHODS FOR PRODUCING HYPOALLERGENIC FOODS
GLOBAL BIOMATERIALS MARKET: POTENTIAL OPPORTUNITIES FOR RAW MATERIALS OF ANIMAL ORIGIN
FOOD AND FEED PROTEIN PREPARATIONS FROM PEAS AND CHICKPEAS: PRODUCTION, PROPERTIES, APPLICATION
RECLAMATION OF POST-TECHNOLOGICAL LANDSCAPES: INTERNATIONAL EXPERIENCE
PROSPECTS OF USING SOIL MICROBIOME OF MINE TIPS FOR REMEDIATION OF ANTHROPOGENICALLY DISTURBED ECOSYSTEMS
CONTEMPORARY BIOLOGICAL METHODS OF MINE RECLAMATION IN THE KEMEROVO REGION – KUZBASS
HYBRID STRATEGY OF BIOINFORMATICS MODELING (IN SILICO): BIOLOGICALLY ACTIVE PEPTIDES OF MILK PROTEIN
DETERMINING THE RESIDUAL AMOUNT OF AMPHENICOL ANTIBIOTICS IN MILK AND DAIRY PRODUCTS
EFFECT OF TECHNOLOGICAL PROCESSING OF PLANT RAW MATERIALS ON THE REDUCTION OF PESTICIDE RESIDUES IN FINISHED PRODUCTS
COLOR SENSORS “IN INTELLIGENT FOOD PACKAGING”
TRADITIONAL AND INNOVATIVE USES OF ULTRAVIOLET TREATMENT IN THE DAIRY INDUSTRY
EXTRACTING ORGANIC COMPOUNDS FROM BREWER'S SPENT GRAIN BY VARIOUS METHODS
ALCOHOLIC DRINKS WITH TOMATO PRODUCTS
TREHALOSE AND ISOMALTULOSE IN THE TECHNOLOGY OF SWEETENED CONDENSED MILK
FUNCTIONAL FOOD MARKET ANALYSIS: RUSSIAN AND INTERNATIONAL ASPECTS
EVALUATION OF METHODS FOR OBTAINING RENDERED ANIMAL FATS
ENZYME-AIDED TREATMENT OF FRUIT JUICE: A REVIEW
BIOTECHNOLOGY OF LACTULOSE PRODUCTION: PROGRESS, CHALLENGES, AND PROSPECTS
ASSESSING THE BIOLOGICAL SAFETY OF DAIRY PRODUCTS WITH RESIDUAL ANTIBIOTICS
A REVIEW OF METHODOLOGICAL APPROACHES TO AUTHENTICATING THE GEOGRAPHICAL ORIGIN OF WINES
MICROBIAL BIOMASS AS A BIORESOURCE OF FUNCTIONAL FOOD INGREDIENTS: A REVIEW
MICROBIOLOGICAL CONTAMINATION OF FOOD RAW MATERIALS AND READY-TO-EAT FOODS: ANALYTICAL REVIEW
SOURDOUGHS OF SPONTANEOUS (NATURAL) FERMENTATION IN MODERN BAKERY PRODUCTION
METHODS FOR EXTRACTING IMMUNE-RESPONSE MODULATING AGENTS OF PLANT ORIGIN
APPROACHES TO DEVELOPING NEW COMPLEX MEAT PRODUCTS WITH PRESET QUALITIY
MICROBIAL BIOFORTIFICATION OF GRAIN CROPS: CURRENT STATE AND PROSPECTS
GLOBAL MARKET OF CHEMICAL CROP PROTECTION AGENTS: FORECASTING YIELD LOSSES AND ECONOMIC PROSPECTS FOR DOMESTIC PESTICIDE PRODUCTION
COMBINED ULTRASOUND AND MICROWAVE FOOD PROCESSING: EFFICIENCY REVIEW
BIOACTIVE ANTI-AGING SUBSTANCES: GEROPROTECTORS
OZONE IN GRAIN STORAGE AND PROCESSING: REVIEW
PROSPECTS FOR INTEGRATED PROCESSING OF BLACK CURRANT
FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES
FOOD SECURITY OF RUSSIA AND THE SIXTH TECHNOLOGICAL MODE IN AGRO-INDUSTRIAL COMPLEX
AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM
METHODS OF ASSESSING MILK PROTEINS COAGULATION AS A PART OF THE FORECASTING SYSTEM OF TECHNOLOGICAL PROPERTIES
Food Processing: Techniques and Technology
FRUIT OF RASPBERRY RUBUS IDAEUS L. AS A SOURCE OF FUNCTIONAL INGREDIENTS (REVIEW)
Volume, issue
48 № 1 Published
Authors
Zhbanova Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2018-1-5-14
Published
22.03.2018
Food Processing: Techniques and Technology
WATER TREATMENT IN FOOD INDUSTRY
Volume, issue
48 № 1 Published
Authors
Krasnova Tamara Andreevna
DOI
https://doi.org/10.21603/2074-9414-2018-1-15-30
Published
22.03.2018
Food Processing: Techniques and Technology
ICE CREAM AS A CARRIER OF LACTOBACILLUS ACIDOPHILUS
Volume, issue
48 № 2 Published
Authors
Ryabtseva Svetlana , Akhmedova Valida , Anisimov Georgy
DOI
https://doi.org/10.21603/2074-9414-2018-2-5-27
Published
27.06.2018
Food Processing: Techniques and Technology
PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY
Volume, issue
27 № 4 Published
Authors
Kharitonov Vladimir , Budrik V. , Agarkova Evgeniya , Botina S. , Berezkina K. , Kruchinin Alexandr , Ponomarev A. , Mel'nikova E.
DOI
https://doi.org/
Published
12.12.2012
Food Processing: Techniques and Technology
SUGAR SUBSTITUTES AND SWEETENERS IN CONFECTIONERY TECHNOLOGY
Volume, issue
50 № 4 Published
Authors
Reznichenko Irina , Shcheglov Mikhail
DOI
https://doi.org/10.21603/2074-9414-2020-4-576-587
Published
30.12.2020
Food Processing: Techniques and Technology
EXTRUSION OF PLANT RAW MATERIALS IN FOOD PRODUCTION: A REVIEW
Volume, issue
50 № 4 Published
Authors
Bakhchevnikov Oleg , Braginets Sergey
DOI
https://doi.org/10.21603/2074-9414-2020-4-690-706
Published
30.12.2020
Food Processing: Techniques and Technology
STARCH GRAIN QUINOA (CHENOPODIUM QUINOA WILLD.): COMPOSITION, MORPHOLOGY AND PHYSICO-CHEMICAL PROPERTIES
Volume, issue
51 № 1 Published
Authors
Orlova Tatiana , Aider Mohammed
DOI
https://doi.org/10.21603/2074-9414-2021-1-98-112
Published
25.03.2021
Food Processing: Techniques and Technology
FREEZE-DRIED FOOD IN THE DIET OF TEMPORARY RESIDENTS OF THE FAR NORTH
Volume, issue
51 № 1 Published
Authors
Titov Evgeniy , Krasnova Irina , Ganina Vera , Semenova Elena
DOI
https://doi.org/10.21603/2074-9414-2021-1-170-178
Published
25.03.2021
Food Processing: Techniques and Technology
FOOD ALLERGENS AND METHODS FOR PRODUCING HYPOALLERGENIC FOODS
Volume, issue
51 № 2 Published
Authors
Gromov Danil , Borisova Anna , Bakharev Vladimir
DOI
https://doi.org/10.21603/2074-9414-2021-2-232-247
Published
15.06.2021
Food Processing: Techniques and Technology
GLOBAL BIOMATERIALS MARKET: POTENTIAL OPPORTUNITIES FOR RAW MATERIALS OF ANIMAL ORIGIN
Volume, issue
51 № 2 Published
Authors
Patshina Marina , Voroshilin Roman , Osintsev Alexey
DOI
https://doi.org/10.21603/2074-9414-2021-2-270-289
Published
15.06.2021
Food Processing: Techniques and Technology
FOOD AND FEED PROTEIN PREPARATIONS FROM PEAS AND CHICKPEAS: PRODUCTION, PROPERTIES, APPLICATION
Volume, issue
51 № 2 Published
Authors
Kolpakova Valentina , Kulikov Denis , Ulanova Rusalia , Chumikina Ludmila
DOI
https://doi.org/10.21603/2074-9414-2021-2-333-348
Published
15.06.2021
Food Processing: Techniques and Technology
RECLAMATION OF POST-TECHNOLOGICAL LANDSCAPES: INTERNATIONAL EXPERIENCE
Volume, issue
51 № 4 Published
Authors
Asyakina Lyudmila , Dyshlyuk Lyubov , Prosekov Alexander
DOI
https://doi.org/10.21603/2074-9414-2021-4-805-818
Published
12.01.2022
Food Processing: Techniques and Technology
PROSPECTS OF USING SOIL MICROBIOME OF MINE TIPS FOR REMEDIATION OF ANTHROPOGENICALLY DISTURBED ECOSYSTEMS
Volume, issue
51 № 4 Published
Authors
Faskhutdinova Elizaveta , Osintseva Maria , Neverova Olga
DOI
https://doi.org/10.21603/2074-9414-2021-4-883-904
Published
12.01.2022
Food Processing: Techniques and Technology
CONTEMPORARY BIOLOGICAL METHODS OF MINE RECLAMATION IN THE KEMEROVO REGION – KUZBASS
Volume, issue
51 № 4 Published
Authors
Fotina Natalya , Emelianenko Vladislav , Vorob’eva Ekaterina , Burova Nadezhda , Ostapova Elena
DOI
https://doi.org/10.21603/2074-9414-2021-4-869-882
Published
12.01.2022
Food Processing: Techniques and Technology
HYBRID STRATEGY OF BIOINFORMATICS MODELING (IN SILICO): BIOLOGICALLY ACTIVE PEPTIDES OF MILK PROTEIN
Volume, issue
52 № 1 Published
Authors
Kruchinin Alexandr , Bolshakova Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2022-1-46-57
Published
14.04.2022
Food Processing: Techniques and Technology
DETERMINING THE RESIDUAL AMOUNT OF AMPHENICOL ANTIBIOTICS IN MILK AND DAIRY PRODUCTS
Volume, issue
52 № 1 Published
Authors
Chaplygina Olga , Prosekov Alexander , Vesnina Anna
DOI
https://doi.org/10.21603/2074-9414-2022-1-79-88
Published
14.04.2022
Food Processing: Techniques and Technology
EFFECT OF TECHNOLOGICAL PROCESSING OF PLANT RAW MATERIALS ON THE REDUCTION OF PESTICIDE RESIDUES IN FINISHED PRODUCTS
Volume, issue
52 № 2 Published
Authors
Andreev Timofey , Tsygankov Vasiliy
DOI
https://doi.org/10.21603/2074-9414-2022-2-2360
Published
06.07.2022
Food Processing: Techniques and Technology
COLOR SENSORS “IN INTELLIGENT FOOD PACKAGING”
Volume, issue
52 № 2 Published
Authors
Kryuk Roman , Kurbanova Marina , Kolbina Anastasia , Plotnikov Konstantin , Plotnikov Igor , Petrov Andrey , Khelef Mohammed El Amine
DOI
https://doi.org/10.21603/2074-9414-2022-2-2366
Published
06.07.2022
Food Processing: Techniques and Technology
TRADITIONAL AND INNOVATIVE USES OF ULTRAVIOLET TREATMENT IN THE DAIRY INDUSTRY
Volume, issue
52 № 2 Published
Authors
Riazantseva Ksenia , Sherstneva Natalia
DOI
https://doi.org/10.21603/2074-9414-2022-2-2372
Published
06.07.2022
Food Processing: Techniques and Technology
EXTRACTING ORGANIC COMPOUNDS FROM BREWER'S SPENT GRAIN BY VARIOUS METHODS
Volume, issue
52 № 3 Published
Authors
Gribkova Irina , Kharlamova Larisa , Sevostianova Elena , Lazareva Irina , Zakharov Maxim , Borisenko Olga
DOI
https://doi.org/10.21603/2074-9414-2022-3-2383
Published
05.10.2022
Food Processing: Techniques and Technology
ALCOHOLIC DRINKS WITH TOMATO PRODUCTS
Volume, issue
52 № 3 Published
Authors
Chusova Alla , Zharkova Irina , Korkina Angelina , Pronkina Alena , Khitsenko Viktoria
DOI
https://doi.org/10.21603/2074-9414-2022-3-2390
Published
05.10.2022
Food Processing: Techniques and Technology
TREHALOSE AND ISOMALTULOSE IN THE TECHNOLOGY OF SWEETENED CONDENSED MILK
Volume, issue
52 № 4 Published
Authors
Bolshakova Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2022-4-2391
Published
21.12.2022
Food Processing: Techniques and Technology
FUNCTIONAL FOOD MARKET ANALYSIS: RUSSIAN AND INTERNATIONAL ASPECTS
Volume, issue
52 № 4 Published
Authors
Moliboga Elena , Sukhostav Elizaveta , Kozlova Oksana , Zinich Alla
DOI
https://doi.org/10.21603/2074-9414-2022-4-2405
Published
21.12.2022
Food Processing: Techniques and Technology
EVALUATION OF METHODS FOR OBTAINING RENDERED ANIMAL FATS
Volume, issue
52 № 4 Published
Authors
Vechtomova Elena , Kozlova Oksana , Orlova Maria
DOI
https://doi.org/10.21603/2074-9414-2022-4-2408
Published
21.12.2022
Food Processing: Techniques and Technology
ENZYME-AIDED TREATMENT OF FRUIT JUICE: A REVIEW
Volume, issue
53 № 1 Published
Authors
Pui Liew Phing , Saleena Lejaniya Abdul Kalam
DOI
https://doi.org/10.21603/2074-9414-2023-1-2413
Published
27.03.2023
Food Processing: Techniques and Technology
BIOTECHNOLOGY OF LACTULOSE PRODUCTION: PROGRESS, CHALLENGES, AND PROSPECTS
Volume, issue
53 № 1 Published
Authors
Ryabtseva Svetlana , Khramtsov Andrey , Shpack Maria , Lodygin Aleksei , Anisimov Georgy , Sazanova Serafima , Tabakova Yulia
DOI
https://doi.org/10.21603/2074-9414-2023-1-2419
Published
27.03.2023
Food Processing: Techniques and Technology
ASSESSING THE BIOLOGICAL SAFETY OF DAIRY PRODUCTS WITH RESIDUAL ANTIBIOTICS
Volume, issue
53 № 1 Published
Authors
Chaplygina Olga , Kozlova Oksana , Zharko Maria , Petrov Andrey
DOI
https://doi.org/10.21603/2074-9414-2023-1-2427
Published
27.03.2023
Food Processing: Techniques and Technology
A REVIEW OF METHODOLOGICAL APPROACHES TO AUTHENTICATING THE GEOGRAPHICAL ORIGIN OF WINES
Volume, issue
53 № 2 Published
Authors
Gnilomedova Nonna , Anikina Nadezhda , Kolesnov Alexander
DOI
https://doi.org/10.21603/2074-9414-2023-2-2429
Published
23.06.2023
Food Processing: Techniques and Technology
MICROBIAL BIOMASS AS A BIORESOURCE OF FUNCTIONAL FOOD INGREDIENTS: A REVIEW
Volume, issue
53 № 3 Published
Authors
Serba Elena , Yuraskina Tatyana , Rimareva Liubov , Tadzibova Polina , Sokolova Elena , Volkova Galina
DOI
https://doi.org/10.21603/2074-9414-2023-3-2446
Published
29.09.2023
Food Processing: Techniques and Technology
MICROBIOLOGICAL CONTAMINATION OF FOOD RAW MATERIALS AND READY-TO-EAT FOODS: ANALYTICAL REVIEW
Volume, issue
53 № 3 Published
Authors
Khishov Andrei , Balagula Tatiana , Lavrukhina Olga , Tretyakov Aleksey , Ivanova Olga , Kozeicheva Elizaveta
DOI
https://doi.org/10.21603/2074-9414-2023-3-2451
Published
29.09.2023
Food Processing: Techniques and Technology
SOURDOUGHS OF SPONTANEOUS (NATURAL) FERMENTATION IN MODERN BAKERY PRODUCTION
Volume, issue
53 № 3 Published
Authors
Zharkova Irina , Roslyakov Yuri , Ivanchikov Danil
DOI
https://doi.org/10.21603/2074-9414-2023-3-2455
Published
29.09.2023
Food Processing: Techniques and Technology
METHODS FOR EXTRACTING IMMUNE-RESPONSE MODULATING AGENTS OF PLANT ORIGIN
Volume, issue
53 № 4 Published
Authors
Kozlova Oksana , Velichkovich Natalia , Faskhutdinova Elizaveta , Neverova Olga , Petrov Andrey
DOI
https://doi.org/10.21603/2074-9414-2023-4-2468
Published
30.12.2023
Food Processing: Techniques and Technology
APPROACHES TO DEVELOPING NEW COMPLEX MEAT PRODUCTS WITH PRESET QUALITIY
Volume, issue
53 № 4 Published
Authors
Miroshnik Alexei , Gorlov Ivan , Slozhenkina Marina
DOI
https://doi.org/10.21603/2074-9414-2023-4-2471
Published
30.12.2023
Food Processing: Techniques and Technology
MICROBIAL BIOFORTIFICATION OF GRAIN CROPS: CURRENT STATE AND PROSPECTS
Volume, issue
54 № 2 Published
Authors
Kolpakova Daria , Serazetdinova Yuliya , Fotina Natalya , Zaushintsena Alexandra , Asyakina Lyudmila , Loseva Anna
DOI
https://doi.org/10.21603/2074-9414-2024-2-2500
Published
03.07.2024
Food Processing: Techniques and Technology
GLOBAL MARKET OF CHEMICAL CROP PROTECTION AGENTS: FORECASTING YIELD LOSSES AND ECONOMIC PROSPECTS FOR DOMESTIC PESTICIDE PRODUCTION
Volume, issue
54 № 2 Published
Authors
Tareev Alexander , Bereznov Alexey , Smirnov Valery , Tareeva Anna , Kislaya Sofya
DOI
https://doi.org/10.21603/2074-9414-2024-2-2508
Published
03.07.2024
Food Processing: Techniques and Technology
COMBINED ULTRASOUND AND MICROWAVE FOOD PROCESSING: EFFICIENCY REVIEW
Volume, issue
54 № 2 Published
Authors
Burak Leonid , Zavaley Andrey
DOI
https://doi.org/10.21603/2074-9414-2024-2-2510
Published
03.07.2024
Food Processing: Techniques and Technology
BIOACTIVE ANTI-AGING SUBSTANCES: GEROPROTECTORS
Volume, issue
54 № 2 Published
Authors
Fokina Anna , Vesnina Anna , Frolova Anna , Chekushkina Darya , Proskuryakova Larisa , Aksenova Larisa
DOI
https://doi.org/10.21603/2074-9414-2024-2-2517
Published
03.07.2024
Food Processing: Techniques and Technology
OZONE IN GRAIN STORAGE AND PROCESSING: REVIEW
Volume, issue
54 № 3 Published
Authors
Bahchevnikov Oleg , Braginets Andrey
DOI
https://doi.org/10.21603/2074-9414-2024-3-2520
Published
02.10.2024
Food Processing: Techniques and Technology
PROSPECTS FOR INTEGRATED PROCESSING OF BLACK CURRANT
Volume, issue
54 № 3 Published
Authors
Kodentsova Vera , Risnik Dmitry , Serba Elena , Abramova Irina , Sokolova Elena , Kryuchkova Elizaveta , Rimareva Liubov
DOI
https://doi.org/10.21603/2074-9414-2024-3-2525
Published
02.10.2024
Food Processing: Techniques and Technology
FAMINE IN RETROSPECT: PAST EXPERIENCE AND FUTURE CHALLENGES
Volume, issue
47 № 4 Published
Authors
Prosekov Alexander
DOI
https://doi.org/10.21603/2074-9414-2017-4-5-20
Published
30.12.2017
Food Processing: Techniques and Technology
FOOD SECURITY OF RUSSIA AND THE SIXTH TECHNOLOGICAL MODE IN AGRO-INDUSTRIAL COMPLEX
Volume, issue
37 № 2 Published
Authors
Panfilov Victor A
DOI
https://doi.org/
Published
30.06.2015
Food Processing: Techniques and Technology
AGRARNO-FOOD TECHNOLOGY: THE EFFECT OF COMPLEX SYSTEM
Volume, issue
35 № 4 Published
Authors
Panfilov Victor A
DOI
https://doi.org/
Published
25.12.2014
Food Processing: Techniques and Technology
METHODS OF ASSESSING MILK PROTEINS COAGULATION AS A PART OF THE FORECASTING SYSTEM OF TECHNOLOGICAL PROPERTIES
Volume, issue
51 № 3 Published
Authors
Illarionova Elena , Kruchinin Alexandr , Turovskaya Svetlana , Bigaeva Alana
DOI
https://doi.org/10.21603/2074-9414-2021-3-503-519
Published
28.09.2021
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