Current Issue: Food industry Vol. 4 № 2 2019

Contents:

Food Technologies

Andrey G. Khramtsov
Technological Breakthrough Production Innovation Priorities of the Original Ingredient for Food Industry from Milk Whey – Common Agricultural Raw Materials

Elena А. Kuznetsova, Jan Brinza, Elena V. Klimova, Andrey B. Borovkov, Irina N. Gudvilovich, Yana D. Zhondareva, Elena Al. Kuznetsova
Microalga Dunaliella Salina Extract Use in The Jelly-Fruit Marmalade Technology

Elena V. Averyanova, Marina N. Shkolnikova, Evgeniy D. Rozhnov
Prospects and Ways of Berries Oil Seed Meal

Olga V. Feofilaktova, Arkadiy S. Ponomarev
Technological Property Research of the Alternative Flour Types while Food Producing in Catering in Catering

Viktoria V. Gomboeva, Dmitriy A. Plotnikov
Cutting Pattern Development of the Yakut Foal Breed Meat

Larisa Yu. Lavrova
Bioproducts Technology and Recipe Development on the Grain Milk Basis

Review Article

Sergey T. Antipov, Alexander V. Nikiforov, Viktor A. Panfilov
Advanced Engineering Education and Food Technology Engineering

Food Manufacture Processes and Equipment

Ekaterina V. Fomenko, Albert H.-H. Nugmanov, Adelina A. Nugmanova
Thermophysical Parameter Research of the Native Wheat Gluten at Various Temperatures

Quality and Safety

Natalia V. Leiberova, Natalya A. Pankratyeva
Amylose Quantity Influence on the Wheat Bread Quality Indicators While Storage

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