Current Issue: Vol 5 №3 2020

Content:

Review Articles

Valeriy A. Chereshnev, Valeriy M. Poznyakovskiy
Nutrition Factor and Evolutionary Genetic Development of Intestinal Microflora: Importance for Maintaining Immunity and Health

Food Technologies

Vitaliy O. Tolmachev, Sergey L. Tikhonov, Natalya V. Tikhonova.
Efficiency Research of the Beverage Based on the Still Mineral Water and BAD “Eramin”

Natalya V. Yartseva, Natalia V. Dolganova, Igor Yu. Aleksanian, Albert H.-H. Nugmanov
Prebiotic “Lactulose Premium” as a Promising Functional Additive in Minced Fish

Yuliya Yu. Miller, Olga V. Golub, Karina V. Zakharova
Application of the Agrimonia Eupatoria L. Extract for the Kvases Production

Olga A. Mitryashkina, Lydia V. Shulgina, Yuriy P. Shulgin
Canned Products Based on Animal Hearts as Collagen and Ferrum Sources

Zhanna V. Novikova, Anton A. Maksimkin, Sophie M. Sergeeva, Evgeny V. Mukhanov
Multicomponent Culinary Products Development for Cybersportsmen

Marina N. Shkolnikova, Elena V. Averyanova, Evgeny D. Rozhnov, Evgeny S. Batashov
Antibacterial Activity Research of Sea Buckthorn Meal Flavonoids

Denis V. Poleshuk, Svetlana N. Maksimova, Viktorya I. Poleschuk, Svetlana Yu. Ponomarenko, Anton V. Tabakaev
Prospects for Salted Pacific Sardine (Ivasi) as a Raw Material for Emulsion Products

Market Research

Oksana V. Evdokimova, Inna V. Butenko, Oksana V. Gubina, Nikita S. Evdokimov
Consumer Demand Analysis while Choosing Processed Cheeses on the Market of the Oryol City

Food Chemistry and Hygiene

Alexey V. Tarasov, Olga V. Chugunova, Nataliya Yu. Stozhko
Potentiometric Sensor System Based on Modified Thick-Film Electrodes for Determining the Antioxidant Activity of Beverages

Natalia V. Dementieva, Tatyana M. Boitsova, Elena V. Fedoseeva, Polina N. Krugovaya
Influence of the Technological Cycle “Fixing” on the Quality Characteristics of Pollock Fillets (Theragra Chalcogramma)

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