Current issue: Vol. 9 №2 2024

Contents:

Valery M. Poznyakovsky
Challenges and Strategic Megatrends of Modern Nutrition

Vera A. Ivashina, Oksana V. Tabakaeva
Protein–Fat Emulsion Development Using Algae Ascophyllum Nodosum

Yuliya I.Derzhapolskaja, Ekaterina I. Reshetnik, Svetlana L. Gribanova, Lubov L. Pashina, Anonina P. Pakusina
Muscle Tissue Use Prospects of Freshwater Fish of the Amur Region to Develop Innovative Food Products

Elena V. Averyanova, Marina N. Shkolnikova, Evgeniy D. Rozhnov
Development and Quality Assessment of Marmalade with Vegetable Raw Material Extracts

Dmitry V. Grashchenkov, Alexey V. Werner, Olga V. Chugunova
Diet Development for Children with Lactose Intolerance Using the Optimization Method Based on the Given Gradient

Shamil A. Shamilov, Natalia V. Zavorokhina, Alexey V. Tarasov
Wild Arctic Raw Materials and Polyunsaturated Fatty Acids Use in the Functional Chocolate Truffle Development

Ludmila R. Alieva, Irina K. Kulikova, Olga I. Oleshkevich, Ivan A. Evdokimov
Microflora Impact on Organoleptic Properties of Mixed Fermentation Products as in the Case of Homemade Ayran Produced in the North Caucasus

Yulia V. Zakharova, Tatyana V. Kotova, Lyudmila A. Levanova, Andrey S. Sukhih
Amino Acid Composition of the Fermented Milk Probiotic Preparation and the Starter Culture Components of Direct Application

Andrey V. Blinov, Zafar A. Rekhman, Alexander V. Serov, Alexei A. Gvozdenko, Alexei B. Golik, Anastasia A. Blinova
Principle Development for Milk Enrichment with Nano-Sized Forms of the Essential Trace Element Selenium

Ivan S. Brashko, Lyudmila A. Donskova
Minced Meat Biotechnology: Quality Determination and Biological Value