Faculty Of Food Technology 1

1. Comparative Antibacterial Activity of Cabbage Varieties Against Thermophilic Bacillus spp. Isolated from Wheat Grains
2. A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
3. Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives
4. ANALYSES OF STATE CONTROL AND SUPERVISION OF FOOD SAFETY IN RUSSIA
5. THE ROLE OF DRINKING WATER IN THE HUMAN DIET AND THE QUALITY OF BOTTLED DRINKING WATER
6. A Study on the Quality of Food Flakes Obtained from Triticale Sprouts
7. Development of a Functional Granola Enriched with Cranberry (Vaccinium macrocarpon, cv. Ben Lear) Extract: Formulation and Sensory Assessment
8. Development of Alginate–Pullulan Capsules for Targeted Delivery of Herbal Dietary Supplements in Functional Fermented Milk Products
9. Technological Process of Anaerobic Digestion of Cattle Manure in a Bioenergy Plant
10. Functionalization of Chocolate: Current Trends and Approaches to Health-Oriented Nutrition
11. Extraction of safflower seed oil using various solvents and its physicochemical properties for use in functional and dietary food applications
12. Effect of Ozone Treatment on Walnut Storage at Different Temperatures
13. Optimisation of Storage Parameters for Walnuts Under Controlled Ozone and Temperature Conditions
14. Extrusion Technology for Complex Processing of Brewery Waste Into Feed Products for Livestock and Poultry
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