Optimization of sous-vide processing regimes for fermented cereal grains for the development of functional food products

V. А. Sharchunov; A. S. Barashkau; A. I. Kasyanava

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

ISSN 2073-4794 (Print)

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Sharchunov V.А., Barashkau A.S., Kasyanava A.I. Optimization of sous-vide processing regimes for fermented cereal grains for the development of functional food products. Food Industry: Science and Technology. 2025;18(4):12-19. (In Russ.)

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ISSN 2073-4794 (Print)

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About the Authors

V. А. Sharchunov
Belarusian State University of Food and Chemical Technologies
Belarus

Sharchunov Vyachaslau Alexeyevich, Scientific director, corresponding member of the National Academy of Sciences of Belarus, professor of the Department of Technosphere Safety and General Physics, Doctor of Sciences in Technology, professor

3, Schmidt ave., Mogilev, 212027

A. S. Barashkau
Belarusian State University of Food and Chemical Technologies
Belarus

Barashkau Andrei Sergeevich, Postgraduate student, Head of the Digital Education Department at the Institute for Advanced Training and Retraining

3, Schmidt ave., Mogilev, 212027

A. I. Kasyanava
Belarusian State University of Informatics and Radioelectronics
Belarus

Anastasiya Igorevna Kasyanava, student

6, P. Brovka Str., Minsk, 220013

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