Food systems

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

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Research article

DOI:

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

Issue: № 11 (161), 2025

Suggested:

15.10.2025

Accepted:

06.11.2025

Published:

17.11.2025

295

STUDY OF AROMATIC INDICATORS OF GLUTEN-FREE BREAD USING THE 'ELECTRONIC NOSE' DEVICE

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Research article

Umarkhanov R. U.

Makarova A. N.

DOI:

https://doi.org/10.60797/IRJ.2025.159.56

Issue: № 9 (159), 2025

Suggested:

24.07.2025

Accepted:

13.08.2025

Published:

17.09.2025

424

INTEGRATED PROCESSING OF EMPETRUM NIGRUM L. BROWNING RAW MATERIALS GROWING IN THE REPUBLIC OF TYVA

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Research article

DOI:

https://doi.org/10.60797/IRJ.2025.158.23

Issue: № 8 (158), 2025

Suggested:

01.07.2025

Accepted:

01.08.2025

Published:

18.08.2025

436

IMPROVEMENT OF THE METHOD FOR PRODUCING PASTILA USING HOMOGENEOUS APPLE PASTE BASED ON SMALL-FRUITED APPLE TREES

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Research article

DOI:

https://doi.org/10.60797/IRJ.2025.161.5

Issue: № 11 (161), 2025

Suggested:

01.07.2025

Accepted:

19.09.2025

Published:

17.11.2025

142

Biologically active components of some species of lespedeza and prospects of their use in food products

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Research article

DOI:

https://doi.org/10.60797/IRJ.2025.157.43

Issue: № 7 (157), 2025

Suggested:

29.04.2025

Accepted:

04.06.2025

Published:

17.07.2025

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