Category Archives: Processing
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.
Posted in Processing
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.
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.
Posted in Processing
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.
Posted in Processing
Tagged bitter tincture, Capsicum, distillery industry, extraction, Scoville Heat Unit
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Comparative assessment of the yield and chemical composition of essential oil from fragrant dill fruits
UDC 633.81:547.91:665.524.2 https://doi.org/10.25630/PAV.2025.77.75.002 Dmitriev K.O., Nugmanov A.H.-H., Osmolovskiy P.D., Bakin I.A., Mustafina A.S.
Complex potato processing for starch and by-products on the base of hydrocyclones
UDC 633. 491: 664.2 https://doi.org/10.25630/PAV.2025.22.98.005 Byzov V.A., Lukin N.D., Andreev N.R., Solomin D.A.
Evolution of potato starch production in Russia
UDC 664.2 https://doi.org/10.25630/PAV.2025.44.47.003 Goldstein V.G., Byzov V.A.
Posted in Potato growing, Processing
Tagged historical review, potato, processing, starch
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