Food systems

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)

154

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)

192

PRACTICAL EXPERIENCE OF USING POLYSACCHARIDE-BASED FODDER SUPPLEMENTS IN THE FEEDING OF HONEYBEES, THEIR EFFECT ON QUALITY PARAMETERS AND HONEY PRODUCTION

Research article

Мануриков Я. Н.0009-0003-8781-8808
Кондратьева Т. Н.
Медведева У. Ю.

Manurikov Y. N.
Kondrateva T. N.
Medvedeva U. Y.

https://doi.org/10.60797/IRJ.2026.167.32

DOI:

https://doi.org/10.60797/IRJ.2026.167.32

EDN:

JNANJI

Suggested:

21.01.2026

Accepted:

30.04.2026

Published:

18.05.2026

Issue: № 5 (167), 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

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)

296

RESEARCH INTO THE POTENTIAL OF GOAT MEAT AS AN INGREDIENT FOR INNOVATIVE MEAT PRODUCTS

Research article

Волостнова А. Н.0000-0003-4837-0732

Volostnova A. N.

https://doi.org/10.60797/IRJ.2025.161.59

DOI:

https://doi.org/10.60797/IRJ.2025.161.59

EDN:

LEFLNM

Suggested:

15.10.2025

Accepted:

06.11.2025

Published:

17.11.2025

Issue: № 11 (161), 2025

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

650

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