Food systems

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

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)

DEVELOPMENT OF A METHOD FOR THE QUANTITATIVE MEASUREMENT OF STARCH IN DAIRY PRODUCTS FOR THE PURPOSE OF DETECTING FOOD ADULTERATION

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Research article

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)

APPLICATION OF A PROMISING STRAIN OF LACTIC BACTERIA FOR PROCESSING LOW-GRADE MEAT RAW MATERIALS

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Research article

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)

217

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

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)

568

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

EDN:

VYYFJH

Suggested:

24.07.2025

Accepted:

13.08.2025

Published:

17.09.2025

Issue: № 9 (159), 2025

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

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