Agroengineering and food technology

ANALYSIS OF THE EFFECT OF THE TYPE AND MASS FRACTION OF OILCAKE SUPPLEMENTS ON THE ANTIOXIDANT CAPACITY OF BISCUITS

PDF XML

Research article

DOI:

https://doi.org/10.60797/IRJ.2026.166.45

EDN:

NJFZCI

Suggested:

22.02.2026

Accepted:

24.03.2026

Published:

17.04.2026

Issue: № 4 (166), 2026

Rightholder: authors. License: Attribution 4.0 International (CC BY 4.0)

DEVELOPMENT OF A METHOD FOR THE QUANTITATIVE MEASUREMENT OF STARCH IN DAIRY PRODUCTS FOR THE PURPOSE OF DETECTING FOOD ADULTERATION

PDF XML

Research article

DOI:

https://doi.org/10.60797/IRJ.2026.166.59

EDN:

TNIULP

Suggested:

09.02.2026

Accepted:

07.04.2026

Published:

17.04.2026

Issue: № 4 (166), 2026

Rightholder: authors. License: Attribution 4.0 International (CC BY 4.0)

Development of a drinking bowl with a composite heater optimised for maximum informational entropy

PDF XML

Research article

Vedmankin A. V.

Ведманкин А. Y.

DOI:

https://doi.org/10.60797/IRJ.2026.166.66

EDN:

YMWEEW

Suggested:

04.02.2026

Accepted:

08.04.2026

Published:

17.04.2026

Issue: № 4 (166), 2026

Rightholder: authors. License: Attribution 4.0 International (CC BY 4.0)

APPLICATION OF A PROMISING STRAIN OF LACTIC BACTERIA FOR PROCESSING LOW-GRADE MEAT RAW MATERIALS

PDF XML

Research article

DOI:

https://doi.org/10.60797/IRJ.2026.164.50

EDN:

MWDCIE

Suggested:

23.12.2025

Accepted:

27.01.2026

Published:

17.02.2026

Issue: № 2 (164), 2026

Rightholder: authors. License: Attribution 4.0 International (CC BY 4.0)

189

SYNERGISTIC DETOXIFICATION OF AFLATOXIN M1 IN MILK USING CURCUMIN AND FERMENTATION-DERIVED MICROBIOTA

PDF XML

Review article

DOI:

https://doi.org/10.60797/IRJ.2025.162.79

EDN:

XQXVHH

Suggested:

25.11.2025

Accepted:

09.12.2025

Published:

17.12.2025

Issue: № 12 (162), 2025

Rightholder: authors. License: Attribution 4.0 International (CC BY 4.0)

743

of 11

Show by

IRJ is a peer-reviewed scientific journal that provides an opportunity to publish their scientific achievements to graduate students, academic staff, students, people with an academic degree and other interested parties.