DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS by Beznosov Y.V., Erdakova V.P., Poznyakovskiy V.M.

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THE INFORMATIONAL SAFETY MODEL OF A TONIC (ENERGY) DRINK WITH by Kotova T.V., Solopova A.N., Poznyakovskiy V.M.

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INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS by Popova D.G., Titorenko E.Y., Poznyakovskiy V.M.

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USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS by Timakova R.T., Tikhonov S.L., Tikhonova N.V., Poznyakovskiy V.M.

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REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY by Bochkarev M. S., Egorova E. Yu., Reznichenko I. Yu., Poznyakovskiy V. M.

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SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST) by Motovilov O.K., Poznyakovskiy V.M., Motovilov K.Y., Latkova E.V.

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CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION by Lobach E.Y., Vekovtsev A.A., Fesikova P.V., Poznyakovskiy V.M.

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FIELD STUDIES OF THE EFFECTIVENESS OF DIETARY SUPPLEMENTS WITH AIMED FUNCTIONAL PROPERTIES by Vekovcev A.A., Podzorova G.A., Kaz'mina A.Y., Poznyakovskiy V.M.

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PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF В«OLEOPRENNEUROВ» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS by Podzorova G.A., Vekovtsev A.A., Kaz'mina A.Y., Poznyakovskiy V.M.

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SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY by Lobach E.Y., Gur'yanov Y.G., Poznyakovskiy V.M., Kostin A.N.

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INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION by Zhuravlev R.A., Tamova M.Y., Bugayets N.A., Poznyakovskiy V.M., Penov N.D.

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USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH by Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Yu., Aleksandrov A.V., Terent`ev A.E., Lazarev V.A.

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