Food systems

Development of resource-saving technological scheme of candy production on the basis of mountain ash fruits

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Research article

Khudikh T. A.

Balabueva E. V.

DOI:

https://doi.org/10.60797/IRJ.2024.144.163

Issue: № 6 (144), 2024

Suggested:

17.04.2024

Accepted:

23.05.2024

Published:

17.06.2024

Development of Fish Semifinished Products Recipes for Gerontological Nutrition

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Research article

Danilyuk M. A.

Ishevskii A. L.

Naumova A. V.

Yakkola A. N.

DOI:

https://doi.org/10.60797/IRJ.2024.143.133

Issue: № 5 (143), 2024

Suggested:

08.04.2024

Accepted:

11.04.2024

Published:

17.05.2024

138

The Effect of Goji Berries on the Nutritional Value of Camel Meat Prepared by Sous-vide Technology

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Research article

DOI:

https://doi.org/10.23670/IRJ.2024.139.156

Issue: № 1 (139), 2024

Suggested:

16.11.2023

Accepted:

27.11.2023

Published:

24.01.2024

329

CRISPY BREADS WITH PROTEIN-CARBOHYDRATE FLOUR FOR HEALTHY DIET

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Research article

DOI:

https://doi.org/10.23670/IRJ.2023.135.41

Issue: № 9 (135), 2023

Suggested:

09.07.2023

Accepted:

21.08.2023

Published:

18.09.2023

669

DYNAMICS OF REDOX-ACTIVE COMPOUNDS DURING RYE GRAIN STACKING AND ADAPTOGENIC PROPERTIES OF BREAD ON RYE MALT

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Research article

Kabak N. L.

DOI:

https://doi.org/10.23670/IRJ.2023.133.95

Issue: № 7 (133), 2023

Suggested:

31.05.2023

Accepted:

19.06.2023

Published:

17.07.2023

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