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Current Issue: Food industry Vol. 3 № 2 2018
Contents:
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Food Technology
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Dobrovolsky V.F., Agureev A.N.
Medical and Technical Requirements to the Basic Ration of the Most Advanced Man-Rate Ferry Ship Crew and Products Contained Radioprotective Characteristics
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Bortsova E.L./
Technological Production Aspects of the Food Concentrates Made of Buckwheat
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Golub O.V., Miller J.Yu., Tyapkina E.V., Shabanova T.A.
Development of the New Adjika Sauce Brand
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Chugunova O.V., Kokoreva L.A., Tiunov V.M.
Recipe Justification of the Dry Gluten-Free Bake Mix
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| Food Chemistry and Hygiene |
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Tarasov A.V., Bukharinova M.A., Khamzina E.I.
Aqueous Extracts Antioxidant Activity Determination of Some Plants from the Ural Region
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| Quality and Safety |
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Protasova L.G.
Quality and Safety Maintenance of the Raw Materials for Diary Products
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Ruban N.Y., Reznichenko I.Yu.
Studying Consumer Preferences of Aged and Senior Aged Agents With Regard to Dairy Products
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| Quality and Safety |
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Timakova R.T.
Radiotechnology Appliance and Identification of the Irradiate Poultry Meat
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Yalunina E.N.
Development of the bakery products assortment correspond with consumer preferences.
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| Review Article |
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Majurnikova L.A., Novoselov S.V.
School Meal Modernization on the Enterprise Business Process Development Basis in the Regional Conditions
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Smirnov S.O., Lyndina M.I., Protunkevich I.V.
Development Aspects of the Food Concentrate Industry in the Russian Federation
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