Current issue: Vol. 8 №1 2023

Contents:

Svetlana V. Kitaevskaya
Enzyme Composition Modeling and Its Application in the Baking Cryotechnology

Roza T. Timakova, Ruslan V. Iliukhin
Small γ-Radiation Doses Impact in the Conditions of Controlled Micropenological Octores of Spring Barley

Olga N. Musina, Nina I. Bondarenko, Darya A. Usatyuk
Accelerated Cream Cheese Technology Development with Combined Acidification

Ludmila N. Burakova, Marina N. Shkolnikova, Daniil A. Plotnikov
Composition and Technology Development of a Complex Adaptogenic Food Additive for the Arctic Zone Population of the Russian Federation

Olesia S. Iakubova, Adelya A. Bekesheva, Mariya A. Mukhanova
Organoleptic Quality Characteristics Research of Sauces from Secondary Aquatic Biological Resources

Anna A. Semenyuta, Tatiana V. Tanashkina, Vasiliy N. Semenyuta
Special Buckwheat Malt Obtaining and Quality Evaluating

Evgeniya V. Khmeleva
Spelt Grain Use in the Technology of Grain Bread of Increased Nutritional Value

Mariya A. Zyablitseva
Possibility Assessment of Using Dihydroquercetin and Pectin in the Oil Pastes Composition to Increase Their Nutritional Value

Dmitry V. Grashchenkov, Svetlana E. Dubenko, Olga V. Chugunova
Mathematical Modeling Methods Application in the Development of Diets of a Given Nutritional Value

Aleksandr S. Semukhin, Natalia V. Zavorokhina, Ekaterina V. Pastushkova
Technological Properties Research of Biocomposites Based on the Natural Decomposable Compounds Reinforced with Buckwheat Husk

Natalia V. Dementieva, Tatyana M. Boitsova, Andrey A. Bokov
Possibilities for the Technology Improvement of Soft-Salted Sockeye Salmon Fillet with a Prolonged Shelf Life without Preservatives Use