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| Issue |
Title |
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| No 2 (2025) |
The use of herbal food additives to form the structure of fish semi-finished products with a prolonged shelf life |
Abstract
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A. T. Vasyukova, K. V. Krivoshonok |
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| No 2 (2025) |
The main points of control of the technological process production of frozen crabs |
Abstract
PDF (Rus)
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E. S. Chupikova, A. Yu. Antosyuk, V. V. Maltseva |
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| No 2 (2025) |
Study of Quality Indicators of Fish Pates Enriched with Probiotic Microorganisms |
Abstract
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E. V. Lavrukhina, N. Y. Zarubin, O. V. Bredikhina, A. I. Grinevich, A. V. Mezhonov |
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| No 1 (2025) |
tandardization of frozen scallop fillets |
Abstract
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E. S. Chupikova, A. Yu. Antosyuk, E. V. Yakush |
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| No 1 (2025) |
Document-oriented Model of National Standardization for the Identification of Products from Aquatic Biological Resources |
Abstract
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L. A. Shapovalova, M. V. Fedotova |
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| No 2 (2024) |
Cryopreservation of acipenseriformes sperm: current state and prospects. Part 1. |
Abstract
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O. B. Dokina, A. A. Krasilnikova, K. V. Kovalev, N. D. Pronina |
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| No 2 (2024) |
Substantiation of the method of production of canned food such as «Sprats in oil» |
Abstract
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E. N. Kim, E. A. Zayats |
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| No 3 (2024) |
Cryopreservation of acipenseriformes sperm: current state and perspectives. Part 2. |
Abstract
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O. B. Dokina, K. V. Kovalev, N. D. Pronina |
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| No 3 (2024) |
Modeling of the composition of a probiotic fish product using the Python |
Abstract
PDF (Rus)
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E. V. Lavrukhina, N. Yu. Zarubin, O. V. Bredikhina, A. I. Grinevich |
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| No 4 (2024) |
A new direction of Pollock use |
Abstract
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S. S. Dubrovina, V. A. Grohovskiy, S. Yu. Dubrovin, E. D. Obluchinskaya, E. V. Gorshenina |
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| No 4 (2024) |
Philosophical aspects of food quality |
Abstract
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M. V. Sytova, Z. K. Khojaev, M. V. Kochneva |
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| No 5 (2024) |
The immunomodulatory effect of fish proteins the increasing the adaptation possibilities of children´s torganisms to acute respiratory diseases |
Abstract
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O. A. Radaeva, K. V. Krivoshonok, A. T. Vasyukova |
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| No 5 (2024) |
Implementation of technical regulation requirements for the production of production of frozen crab products |
Abstract
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E. S. Chupikova, A. Y. Antosyuk, V. V. Maltseva |
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| No 1 (2024) |
Standardization of granular salmon roe |
Abstract
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E. S. Chupikova, A. Yu. Antosyuk |
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| No 1 (2024) |
Environmental aspects of fish oil production in Russia |
Abstract
PDF (Rus)
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B. F. Petrov |
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| No 1 (2023) |
Substantiation of the method for determining collagen in raw materials and food products |
Abstract
PDF (Rus)
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E. A. Zayats, E. N. Kim |
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| No 1 (2023) |
Development of technical requirements for canned shrimp is the basis for the production of high–quality and safe products |
Abstract
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E. S. Chupikova, A. Y. Antosyuk |
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| No 6 (2022) |
The use of microalgae in the technology of functional food compositions |
Abstract
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L. V. Donchenko, O. E. Bityutskaya, N. V. Sokol, L. I. Bulli, L. M. Esina, N. F. Mazalova, O. V. Nikitenko |
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| No 1 (2023) |
Kelp production of Arkhangelsk Algae Plant in iodine-enriched food technologies: development experience and commercialization prospects |
Abstract
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Yu. V. Shokina, K. N. Savkina, N. N. Simutina, V. V. Vasilevich, P. V. Antonov |
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| No 6 (2022) |
The use of peptides of sprat secondary raw materials in the production of sauce products |
Abstract
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O. Ya. Mezenova, E. V. Andreeva, Dr J. -Th. Mörsel |
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| No 6 (2022) |
Integration of bacterial starter cultures with fish raw materials: selection and justification |
Abstract
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E. V. Lavrukhina, N. Yu Zarubin, O. V. Bredikhina, A. I. Grinevich |
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| No 6 (2022) |
Assessment of the quality of smoky smoke based on its physico-chemical characteristics |
Abstract
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E. N. Kim, E. G. Timchuk, E. A. Zayats, E. V. Glebova, E. P. Lapteva |
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| No 5 (2023) |
Development of conversion coefficients for the conversion of the mass of crabs transported in live form on ships of the Far Eastern basin |
Abstract
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E. N. Kharenko, E. V. Yakush, E. S. Chupikova, A. V. Gritsenko, T. А. Sayapina, A. Yu. Antosyuk, N. N. Yarichevskaya |
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| No 5 (2023) |
Technologies of deep processing of pelagic fish species as the basis of competitiveness of industrial enterprises |
Abstract
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I. E. Brazhnaya, E. S. Kuznetsova, M. V. Inyukina, A. A. Mordasova |
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| No 5 (2023) |
Characteristics of food products from holothurias in their complex processing |
Abstract
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Yu. N. Kuznetsov, T. N. Slutskaya, G. N. Timchishina |
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| No 3 (2022) |
Highly efficient technologies used in the refrigeration processing of fish products |
Abstract
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A. A. Spassky, I. A. Spassky |
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| No 5 (2023) |
Influence of heat treatment methods on weight loss of fish semi-finished products |
Abstract
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A. T. Vasyukova, I. U. Kusova, A. S. Moskalenko, A. R. Edwards, A. S. Jaboeva |
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| No 3 (2022) |
Formation of the taste of combined minced fish in the process of culinary processing |
Abstract
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A. T. Vasyukova, K. V. Krivoshonok, M. D. Vedenyapina, V. V. Kuznetsov, B. S. Tverdokhleb |
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| No 3 (2022) |
Microbiological parameters of the fermented product from baikal omul Coregonus migratorius (Georgi, 1775), made with the use of lactic acid bacteria |
Abstract
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A. P. Nikiforova, I. S. Khamagaeva |
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| No 3 (2022) |
Study of the quality of muscle tissue of the black macrurus (grenadier) Coryphaenoides acrolepis during processing |
Abstract
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T. N. Pivnenko, Yu. M. Pozdnyakova, V. V. Kraschenko, R. M. Esipenko, E. V. Mikheev |
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| No 6 (2022) |
Establishment of norms for the output of granular salmon caviar from the chum salmon of the Okhotsk region with a machine method of punching |
Abstract
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E. S. Chupikova, T. A. Sayapina, A. Yu. Antosyuk, E. V. Yakush |
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| No 5 (2023) |
Microbial contamination of fish preserves and its inactivation by ionizing radiation |
Abstract
PDF (Rus)
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N. A. Vasilyeva, N. I. Sanzharova, I. V. Polyakova, N. A. Frolova, O. A. Gubina, E. P. Pimenov |
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| No 5 (2022) |
Methodology of rationing of natural loss of frozen fish during storage |
Abstract
PDF (Rus)
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E. N. Kharenko, N. N. Yarichevskaya, E. S. Konovalenko, L. O. Arkhipov, A. V. Mezhonov, M. V. Sytova |
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| No 5 (2022) |
Technology and commodity characteristics of fish-growing paste |
Abstract
PDF (Rus)
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A. T. Vasyukova, A. S. Moskalenko, G. P. Kapitsa, T. N. Sharova |
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| No 1 (2022) |
Biogenic amines in fish semi-finished products and culinary products |
Abstract
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A. T. Vasyukova, K. V. Krivoshonok, Yu. I. Sidorenko |
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| No 2 (2022) |
Modeling of the evaluation system of the "inedibility index" in the school cafeteria on the example of fish dishes |
Abstract
PDF (Rus)
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A. T. Vasyukova, K. V. Krivoshonok, V. V. Kuznetsov, N. D. Zelinsky |
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| No 4 (2022) |
Hygienic criteria of quality and safety of fish culinary products |
Abstract
PDF (Rus)
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A. T. Vasyukova, K. V. Krivoshonok |
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| No 2 (2022) |
Updating of documents on standardization for fish products as product quality management |
Abstract
PDF (Rus)
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E. S. Chupikova, A. Y. Antosyuk, T. A. Sayapina |
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| No 4 (2023) |
Microbial contamination of fish preserves and its inactivation by ionizing radiation |
Abstract
PDF (Rus)
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N. A. Vasilyeva, N. I. Sanzharova, I. V. Polyakova, N. A. Frolova, O. A. Gubina, E. P. Pimenov |
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| No 2 (2023) |
Saccharina japonica - its technochemical characteristics for use in the technology of food and therapeutic and prophylactic products |
Abstract
PDF (Rus)
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A. V. Podkorytova, A. N. Roshchina, L. H. Kotelnikova, T. V. Rodina |
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