Current Issue: Vol 5 №4 2020

Content:

Quality and Safety

Nadezhda S. Anikina, Sofia N. Cherviak, Nonna V. Gnilomedova
Wine Nutrition Value: Comparative Analysis”

Natalia V. Zavorokhina, Natalya A. Pankratyeva, Ekaterina V. Kryukova
Express Method for Colorimetric Determination of Wheat Flour Contamination with Bac. Subtilis Spores

Food Technologies

Marina I. Slozhenkina, Ivan F. Gorlov, Vera V. Kryuchkova, Dmitry S. Evlushin, Semyon A. Tekuchev
Development of Drinking Yoghurt Enriched in Magnesium

Ekaterina I. Reshetnik, Elena A. Utochkina
Influence of the Milk-Vegetable Mixture Components on the Quality Characteristics of the Fermented Product

Vladislav M. Tiunov, Olga V. Chugunova, Aleksandr V. Arisov
Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Alexander V. Maslov, Zamira Sh. Mingaleeva, Olga A. Reshetnik
Mushroom Powder Application of Oyster Mushroom for Activation of Pressed Baking Yeast

Olga V. Feofilaktova
Systematic Approach to Modeling Emulsion Functional Foods of High Bioavailability

Ekaterina V. Pastushkova, Natalia V. Leiberova, Dmitry A. Karh
Practical Aspects of Obtaining and Applying Plant Antioxidant Complexes Based on Medicinal and Technical Raw Materials

Food Chemistry and Hygiene

Sergey A. Urubkov, Svetlana S. Khovanskaya, Stanislav O. Smirnov
Comparative Mineral Content in Gluten-Free Grain

Natalia Yu. Chesnokova, Egor A. Ashikhmin
Ascorbic Acid Influence on the Extraction Intensity of the Anthocyanin Pigment from Black Currant Berries and Its Stability

Dinara F. Ignatova, Nadezhda V. Makarova
Antioxidant Properties Research of Various Types of Coffee

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