Agroengineering and food technology

Evaluation of the influence of wood flour as an adhesive filler on the penetration depth of adhesive into peeled larch veneer

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Research article

Бегункова Н. О.0000-0001-5069-9604

Begunkova N. O.

https://doi.org/10.60797/IRJ.2026.170.74

DOI:

https://doi.org/10.60797/IRJ.2026.170.74

EDN:

WZIZZI

Suggested:

12.06.2026

Accepted:

30.06.2026

Published:

17.08.2026

Issue: № 8 (170), 2026

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

117

The influence of a synbiotic complex based on Pleurotus ostreatus β-glucan and Lactobacillus acidophilus in an alginate matrix on the physicochemical, rheological and organoleptic properties of yoghurt

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Research article

Дозорцева А. К.0009-0004-7986-5687

Dozortseva A. K.

https://doi.org/10.60797/IRJ.2026.170.82

DOI:

https://doi.org/10.60797/IRJ.2026.170.82

EDN:

QAWGEH

Suggested:

12.05.2026

Accepted:

30.06.2026

Published:

17.08.2026

Issue: № 8 (170), 2026

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

124

The prospects for using "green" technologies to produce antimicrobial agents for use in food systems

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Review article

Оконов С. С.
Овсюк Е. А.

Okonov S. S.
Ovsuk E. A.

https://doi.org/10.60797/IRJ.2026.168.65

DOI:

https://doi.org/10.60797/IRJ.2026.168.65

EDN:

EXQMIS

Suggested:

29.04.2026

Accepted:

21.05.2026

Published:

17.06.2026

Issue: № 6 (168), 2026

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

250

The prospect of using non-traditional plant-based raw materials in the production of meat-and-vegetable semi-finished products

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Research article

Иванова Н. Н.0000-0001-8238-9491
Иванов А. Д.

Ivanova N. N.
Ivanov A. D.

https://doi.org/10.60797/IRJ.2026.168.85

DOI:

https://doi.org/10.60797/IRJ.2026.168.85

EDN:

STCIQY

Suggested:

08.03.2026

Accepted:

10.06.2026

Published:

17.06.2026

Issue: № 6 (168), 2026

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

252

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

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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)

352

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