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Current Issue: Food industry Vol. 3 № 4 2018
Contents:
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Review Article
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Andrey G. Khramtsov
Logistics of the Dairy Sector New Technological Structure Formation of the Food Industry of the Agroindustrial Sector in the Conditions of the Limited Traditional Raw Materials Resources 
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Food Technologies
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Natalia V. Leiberova, Lyudmila A. Donskova
Camelina Oil Use in the Vegetable-Based Sauce Formulation
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Natalia V. Zavorokhina
Approaches verification of formulation modeling of non-alcoholic syrups targeting the gerontology
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Nataliia V. Nepovinnykh, Yuri A. Kodatsky, Oksana N. Klyukina, Nataliia M. Ptichkin, Samira Yeganehzad
Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin
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Elena A. Rubashanova, Valentina I. Bakaitis, Mariam K. Alimardanova, Valeriy M. Poznyakovskiy
Preventive Medical Drink with Pectin and Vitamins for Employees Working in Harmful Labor Conditions
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Sergey L. Tikhonov, Natalya V. Tikhonova
Barrier Technologies in the Meat Products Production
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Olesya S. Iakubova, Adelya A. Bekesheva
Regulated Indicators Verification of the Food Fish Gelatin Qualit
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| Food Chemistry and Hygiene |
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Dmitriy V. Graschenkov
Composition Math Modeling for Child Catering Service
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| Food Manufacture Processes and Equipment |
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Vladimir A. Lazarev1, Elena G. Miroshnikova1, Gennadiy B. Pischikov
Small-Size Equipment of Final Water Treatment with Partial Demineralization for Laboratory Needs
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Albert H-H. Nugmanov, Olesya A. Aleksanyan, Miguel A. S. Barzola
Kinetic Principles of the Vegetable Raw Materials Hydrothermal Treatment
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| Quality and Safety |
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Jiaqing Wang, Irina Yu. Potoroko, Lina A. Tsirulnichenko
Immune Characterization of C-Type Lectin-Like Protein in Rainbow Trout
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| Scientific Basis of the Merchandize and Food Technology |
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Ekaterina V. Pastushkova, Olga V. Chugunova, Leonid S. Volkanin
Development of the Express Method for Determining the Oxidative Stress Level of the Population
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