Current issue: Vol. 9 №1 2024

Contents:

Maria S. Esipova, Marina N. Shkolnikova, Evgeny D. Rozhnov, Elena A. Moliboga
Increasing Nutritional Value of Cottage Cheese Products by the Rúbus idáeus Fortification

Alexander A. Borisenko, Elena G. Kostenko, Alexey A. Borisenko, Konstantin V. Kostenko, Olga I. Oleshkevich, Igor V. Rzhepakovsky
Use of Dry Milk Molasses with Lactulose in the Yogurt Production Technology with Ultrasonic Treatment

Daria K. Filina, Julia D. Novikova, Ildar A. Akhmetzhanov, Nataliia V. Nepovinnykh
Non-Traditional Vegetable Raw Materials Use in the Yeast-Free Biscuits Technology

Olga V. Feofilaktova
Methodological Approach to the Bioactive Emulsion Food Systems Development

Zarema M. Arabova, Igor Yu. Aleksanyan, Albert H.-H. Nugmanov, Olga I. Konnova, Artem.V. Nazarenko
Granulometric Parameters Determination of the Caviar-Hawk Complex as a Dispersed System for the Fractionated Lecithin Technology Implementation

Ivan S. Brashko, Valery M. Poznyakovsky, Lyudmila A. Donskova
Enzyme Preparation Characteristics and New Technical Solution Development for Bioconversion of Collagen-Containing Raw Materials

Maxim S. Tsyganov, Elena V. Nikitina
Starch Enzyme Modification Optimization for the Texture Correction of a Low-Fat Fermented Milk Product

Yulia Yu. Miller, Valentina A. Pomozova, Tatyana F. Kiseleva
Dry Baking Yeast Use in the Fermented Grain Drinks Production

Andrey V. Blinov, Alexey B. Golik, Alexey A. Gvozdenko, Alina V. Prasolova, Maxim A. Pirogov, Zafar A. Rekhman
Iron Ascorbate Threonine (II) as a New Chelated Form of Essential Iron for Food Fortification

Elena P. Potapkina, Tatiana V. Mazhaeva, Svetlana V. Sinitsyna, Valentina I. Kozubskaya, Olga V. Chugunova, Dmitry V. Grashchenkov
An Integrated Approach to the High-Quality, Safe and Healthy Nutrition Provision for Schoolchildren