Vestnik of Astrakhan State Technical University. Series: Fishing industry

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Articles of rubric " TECHNOLOGICAL PROCESSES, MACHINES AND APPARATUS FOR PROCESSING AQUATIC BIORESOURCES " of journal " Vestnik of Astrakhan State Technical University. Series: Fishing industry "

Scientific substantiation of using fat substitute in semi-finished fish products

Studying influence of vegetable additives on changing moisture mass fractions in minced fish when drying

Prospects for using water and plant raw materials of Volga-Caspian basin in technology of fish and vegetable soup formulation for gerodietic nutrition

Fish culinary products for preschool children

Technology and quality of dried-cured products from aquatic biological resources of polycomponent composition

Force and geometric characteristics calculating method of the beach winged seine in a quasistatic statement

Improvement of food filler technology from shrimp processing waste

Development of combined fish and vegetable snacks

Empirical dependences of the hydrodynamic drag coefficient of cod-ends made of T0 and T90 netting

Change of organoleptic and physical characteristics of pikeperch skin during its processing in natural juices

Assessment of resistance of trawl cod-ends with netting T0, T90

Changing the appearance and behavior of fish in the electric current area

Substantiation of thermal treatment modes of molded pollock products imitating pasta ones

Use of fish raw materials of the Chukotka Autonomous Region districts for the production of food and fish products

Features of absorption of infrared (radiation) energy by an optically thin layer of foamed ichthyogelatin from the scales of commercial (ordinary) and pond fish

Optimization of the operating parameters of pelletizing sea urchin caviar

Influence of liquid food products viscosity on lobe pump performance (case of pumping fish oil)

Theory of loading of synthetic fishing materials

Influence of fat content in fish raw materials on quality indicators of fish and vegetable products

Functional and technological properties of dry fish vegetable concentrates

The effect of cryoprotectors on changes in the minced fish composition and properties during its refrigeration treatment

Promising design solutions for drying liquid food systems

Characteristics of elasmoid fish scales and its fractions, according to FT-IR spectroscopy

Development of technology and recipes for caviar fish products with collagen-containing additive

Equations describing trawl complexes operation processes

Optimization of technological parameters for obtaining protein supplements from collagen-containing fish raw materials

Fish-growing bar technology with CO2 lemongrass and eleutherococcus extracts

Experiments with a model of a boat and catamaran in the experimental pool of KSTU to study the small fishing vessels thrust to determine the towing trawl structures conditions

Riets organoleptic analysis from sturgeon objects secondary resources (heads) of commercial aquaculture

Energy efficiency indicators of a rotary pump when feeding semi-finished fish minced products

Prospects of using catfish liver in food technology and biologically active compounds

Functional and technological properties and nutritional value of jellyfish Rhizostoma pulmo (Macri, 1778)

Adaptation of mathematical model of conductive freezing to carp caviar as lecithin source and its solution

Possibility of using fish raw materials of Volga-Caspian basin in production gerodietetic fish and diary product

Study of the rheological properties of minced fish from aquaculture objects

Optimal conditions and parameters verification of fish fillets muscle tissue biotransformation by bacterial starter cultures

Calculation of relaxation modes of the dehydrated surface layer of the whiting during the drying process

Formation of biodegradable films properties based on gelatin

Transportation of fish oil through a pipeline by a single-screw pump

Biotechnological potential of fish scales of the Astrakhan region

Development of rational operating parameters and productivity of convective drying of minced fish

Technological potential of secondary resources of commercial sturgeon processing aquaculture of the Astrakhan region

Method of obtaining preventive orientation curd product

Review of lipid fraction extraction methods in ways for obtaining food protein concentrate from fish oil

Experimental studies of DC electric motors torque for a fishing catamaran

Influence of hydrobiont adhesion on their interaction with various materials during the production of certain types of fish products

Evaluating quality of gerodietic fish molded products enriched with seafood cryoconcentrates

Statics and kinetics of operation of extraction of target components from dry Ectocarpus with aqueous-alcoholic composition

Studying functional and technological properties of dried food product “KalmaKS” made from Commander squid’s skin

About the possibility of using commercial sturgeon gonads and commercial carp of the Volga-Caspian region in the technology of canned fish

On the issue of assessing the quality of raw materials from the Caspian atherina (Atherina boyeri caspia (Risso, 1810))

Study of the technological factors influence on the process of maturation of muscle tissue of silver carp (Hypophthalmichthys)

A method of producing food additives using salted fish skins with scales

Promising design solutions for food materials evaporation

Technology and quality of pastila with seaweed

Prospects for the use of vegetable-fish additive in the preparation of potato pancakes

Study of the effect of nitrite salt on the color formation of dried products from mirror carp (Cyprinus carpio) and silver carp (Hypophthalmichthys)

Using fish protein in innovative technologies of bakery and flour confectionery products

Investigation of physico-mechanical and chemical properties of compound feeds with deodorization straps for sturgeon fish

A device that prevents the loss of catch from a trawl designed to work on a small vessel

Rationale for the choice of sausage products component composition based on fish raw materials to increase their food value and storage capability

Common sprats frozen yellowing causes investigation

Assessment of moisture relationships in the biomass of cultured worms Eisenia fetida as a component of aquaculture feed mixtures

Models of operation processes of bottom trawl under complex impact of abiotic, biotic and anthropogenic factors

Installation for ultrasonic extraction of biologically active substances from algae

Development of fish-growing creeps for feeding people with high cognitive load and low physical activity

Development of qualimetric model for predicting quality indicators of products from aquatic biological resources for school food rations

Light flow control of fish-finding lighting equipment of a large-capacity trawler

Chemical composition of food product “KalmaKS” produced from dried squid skin

Study of the structural and rheological characteristics of squid mince with the addition of structured fillers

Articles of rubric " TECHNOLOGICAL PROCESSES, MACHINES AND APPARATUS FOR PROCESSING AQUATIC BIORESOURCES " of journal " Vestnik of Astrakhan State Technical University. Series: Fishing industry "

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