Category Archives: Processing
Comparative analysis of biochemical and organoleptic parameters of carrots frozen in various regime conditions
UDC 635.132: 664.83 https://doi.org/10.25630/PAV.2026.47.15.003 Yanchenko E.V., Yanchenko A.V., Kaukhcheshvili N.E., Gryzunov A.A., Kornev A.V.
Posted in Processing
Tagged carrots, different temperature conditions, freezing, organoleptic characteristics, quality, raw materials
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Spicy aromatic plants from the Lamiaceae family as sources of antioxidants in the diet
UDC 633.25:581.19:631.524.85 https://doi.org/10.25630/PAV.2026.16.79.002 Malankina E.L. Eremeeva E.N.
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Tagged antioxidant activity, aromatically herbs, essential oil, flavonoids, polyphenols
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The use of abscisic acid in the technology of food potato storage
UDC 633.491:631.243.42 https://doi.org/10.25630/PAV.2025.82.96.004 Maslovskiy S.A., Mudrechenko S.L., Soldatenko A.A., Mitin D.N., Tsygankova K.Yu.
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Tagged abscisic acid, diseases, potatoes, processing, shelf life, storage, weight loss
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A new approach to the selection of components for food fortification
UDC 339.13 https://doi.org/10.25630/PAV.2025.16.55.004 Yankovskaya V.S., Dunchenko N.I.
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Tagged fortification, functional food ingredients, functional food products, methodology, product design, regulatory requirements
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Fortification of food products with cryopowders from vegetable crops
UDC 664.8 https://doi.org/10.25630/PAV.2025.99.97.003 Yankovskaya V.S., Dunchenko N.I.
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Tagged carrots, cryopowders, enrichment, functional food products, pumpkin, turnips, vegetables
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Improving the technology of obtaining alcohol extracts from capsicum fruits for the production of bitter tincture
UDC 663.612.6:635.21 https://doi.org/10.25630/PAV.2025.93.86.002 Nugmanov A.H.-H., Kvasova T.S., Osmolovskiy P.D., Tolmacheva T.A., Zheltyak L.I.
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Tagged bitter tincture, Capsicum, distillery industry, extraction, Scoville Heat Unit
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