Current Issue: Food industry Vol. 3 № 1 2018
Contents:
|
Food Chemistry and Hygiene
|
Donskova L.A., Belyaev N.M., Leiberova N.V Fatty-Acid Composition of Lipids as Functional Purpose Indicator of Poultry Meat Products from: Theoretical and Practical Aspects
|
Tabatorovich A.N/ Chemical Composition and Quality Study of Pumpkin Prepared Food for Confectionery Manufacture
|
Latkov N.Y Study of Indicator Features Characterized the Nutritional Factors Influence on Athletes Metabolic Processes During Adaptation to Ultra-High Exertion
|
Food Technology |
Vereshchagin A.L., Bychin N.V Temperature Resistant Evaluation of the Baking Processed Goods
|
Anikina E.N., Pasko O.V Dairy and Vegetable Base Engineering for Bioproduct with Oatmeal Manufacture
|
Pastushkova E.V., Khabarov S.N Influence of the medical raw material processing with high pressure on the antioxidants exhaustion while water extraction
|
Quality and Safety |
Krapiva T.V., Koksharov A.A., Majurnikova L.A. Japanese Cuisine Quality Level Evaluation at the Food Industry Enterprises in Kemerovo
|
Mazhaeva T.V People Purchasing Power Influence on the Nutrition Structure and Incidence Rate
|
Food Manufacture Processes and Equipment |
Mutsaev R.V., Aleksanyan I.Yu., Poliсarpova N.E. The Process Intensification of the Inulin Extraction from Vegetable Raw Materials
|
Market Research |
Nikolaeva M.A., Kartashova L.V Grain and Corn Flour Products Market: Conditions and Development Prospects
|
Pomozova V.A., Stepakova N.N., Koryakina N.A Market Researches of Consumer Motivations and Preferences when Choosing Products Covered with Jelly Fillings
|