Current issue: Vol. 11 №3 2026

Contents:

Klein E.E., Velina D.A., Nikitin I.A.
Designing personalized preventative diets for consumers with a genetic predisposition to bulimia nervosa

Zyablitseva M. A.
Study of the combined use of pectin and freeze-dried powders from plant raw materials in the fermented milk drinks production

Belina S.A., Trigub V.V., Nikolenko M.V.
Functional marmalade based on pumpkin puree and Siberian plant raw materials

Pyanikova E.A., Kovaleva A.E., Evdokimova O.V., Ovchinnikova E.V.
Study of the effect of sweet potatoes on the technological modes of cooking fried bakery products

Rysmukhambetova G.E., Sadygova M.K., Mokretsov I.V., Rybin M.B., Pyataeva S.A.
Technological solution for the production of margarine with reduced glycidyl esters content

Davydenko N.I., Zirka A.Yu., Golub O.V., Mirnyj D.D.
Development of a functional mousse cake as a selenium source

Kiseleva T.F., Leitan M.A., Markov A.S., Pomozova V.A., Sergeeva I.Yu.
Pomegranate seed extract in the food industry: bioactive profile and rationale for use

Popov V.G., Aksentyeva V.V., Leonova E.Yu.
Formulation and technology development for a synbiotic food supplement from Arctic plant raw materials for the prevention of dysbacteriosis

Abbazova V.N., Shamilov Sh.A., Shkolnikova M.N.
Developing a confectionery product containing pumpkin products rich in carotenoids for Arctic population

Naumov V.A.
The influence of hydraulic system parameters, temperature and grape juice concentration on the time required to drain from the intermediate tank

Trofimova N.B., Vekovtsev A.A., Poznyakovskiy V.M.
A biologically active complex with sorption properties based on plant raw materials and low-esterified pectin

Devyatkin D.I., Chugunova O.V., Volkov V.V., Pastushkova E.V.
A comprehensive bioinformatic approach to predicting the parameters of plant proteins directed hydrolysis