Agroengineering and food technology

IMPROVING THE QUALITY OF FOOD SPROUTS BY STIMULATING THE GROWTH OF AMARANTH WITH AN ELECTROACTIVATED CATHOLYTE SOLUTION

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Research article

Petenko A. I.

Smolin S. A.

DOI:

https://doi.org/10.23670/IRJ.2023.129.72

Issue: № 3 (129), 2023

Suggested:

13.02.2023

Accepted:

02.03.2023

Published:

17.03.2023

ANTIOXIDANT ACTIVITY OF AQUEOUS OR OILY SPINACH PASTE FOR SALTY OR SWEET BISCUITS

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Research article

Krivtsov N. Y.

DOI:

https://doi.org/10.23670/IRJ.2023.127.74

Issue: № 1 (127), 2023

Suggested:

01.12.2022

Accepted:

20.12.2022

Published:

24.01.2023

228

ANTIOXIDANT PROPERTIES OF PROTEIN COOKIES BASED ON WHEAT MALT EMULSION WITH THE ADDITION OF ADAPTOGENIC COMPONENTS

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Research article

Bragina K. V.

Kabak N. L.

DOI:

https://doi.org/10.23670/IRJ.2022.125.97

Issue: № 11 (125), 2022

Suggested:

21.10.2022

Accepted:

07.11.2022

Published:

17.11.2022

610

Separate and Combined Effects of Oxygen Metabolism Regulators on Rye Germination

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Research article

Kabak N. L.

DOI:

https://doi.org/10.23670/IRJ.2022.125.1

Issue: № 11 (125), 2022

Suggested:

13.07.2022

Accepted:

27.10.2022

Published:

17.11.2022

599

AUTOMATION OF AGRICULTURAL PRODUCTS REFINING PROCESSES ON THE EXAMPLE OF BREWING

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Research article

DOI:

https://doi.org/10.23670/IRJ.2022.122.112

Issue: № 8 (122), 2022

Suggested:

08.08.2022

Accepted:

10.08.2022

Published:

17.08.2022

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