Agroengineering and food technology

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

Research article

Лесовская М. И.0000-0003-3665-3233

Lesovskaya M. I.

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

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)

145

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

Research article

Алпатова Н. В.0000-0002-2788-610X

Alpatova N. V.

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

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)

176

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

Research article

Ведманкин А. В.
Еремочкин С. Ю.

Vedmankin A. V.
Ведманкин А. Y.

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

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)

219

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

Research article

Пономарев В. Я.0000-0003-1320-4881
Юнусов Э. Ш.0000-0001-7847-7229
Китаевская С. В.0000-0002-2211-8742

Ponomarev V. Y.
Yunusov E. S.
Kitaevskaya S. V.

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

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)

285

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

Review article

Баруа Субхраджит0000-0003-3303-7742

Barua S.

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

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)

902

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