Current Issue: Food industry Vol. 4 № 1 2019

Contents:

Food Technologies

Liliya Z. Gabdukaeva, Olga A. Reshetnik
Development of the Fish Semi-Finished Products for Baby Food

Oleg A. Tolmachev, Аleksander N. Avstrievskikh, Anatoliy T. Bykov, Valeriy M. Poznyakovskiy
Specialized Product for Nutrient and Metabolic Musculoskeletal System Support in Physical Education and Sports

Olga V. Chugunova, Ekaterina V. Pastushkova
Vegetable Raw Materials Use Prospects for the Non-Alcoholic Beverages Production with Antioxidant Effect

Alexander L. Vereshchagin, Irina Yu. Reznichenko, Nikolai V. Bychin
Originality Identification of Butter by Thermal Analysis Methods

Natalya V. Naumenko, Irina Yu. Potoroko, Irina V. Kalinina
Process Intensification of the Grain Sprouting Used for the Bread Production and Its Impact on the Finished Products Quality

Quality and Safety

Yuliya I. Bogomazova, Natalia V. Zavorokhina
Integrated Approach to the Evaluation of the Beverages Quality with Gerontological Effect

Food Chemistry and Hygiene

Valentina I. Kozubskaya, Svetlana V. Sinitsyna, Tatyana V. Mazhaeva
Possible Motivation Mechanisms in the Quality and Safety for the Food Turnover Participants

Review Article

Olga L. Sokolova, Ludmila V. Skopova
Innovations Implementation Foreign Experience Review in the Services Field of the Food Industry

Marina N. Shkolnikova
About the Use of Pectin from Wild Berries Pomace in the Marmalade Recipes

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