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Current Issue: Food industry Vol. 4 № 1 2019
Contents:
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Food Technologies
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Liliya Z. Gabdukaeva, Olga A. Reshetnik
Development of the Fish Semi-Finished Products for Baby Food
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Oleg A. Tolmachev, Аleksander N. Avstrievskikh, Anatoliy T. Bykov, Valeriy M. Poznyakovskiy
Specialized Product for Nutrient and Metabolic Musculoskeletal System Support in Physical Education and Sports
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Olga V. Chugunova, Ekaterina V. Pastushkova
Vegetable Raw Materials Use Prospects for the Non-Alcoholic Beverages Production with Antioxidant Effect
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Alexander L. Vereshchagin, Irina Yu. Reznichenko, Nikolai V. Bychin
Originality Identification of Butter by Thermal Analysis Methods
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Natalya V. Naumenko, Irina Yu. Potoroko, Irina V. Kalinina
Process Intensification of the Grain Sprouting Used for the Bread Production and Its Impact on the Finished Products Quality
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| Quality and Safety |
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Yuliya I. Bogomazova, Natalia V. Zavorokhina
Integrated Approach to the Evaluation of the Beverages Quality with Gerontological Effect
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| Food Chemistry and Hygiene |
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Valentina I. Kozubskaya, Svetlana V. Sinitsyna, Tatyana V. Mazhaeva
Possible Motivation Mechanisms in the Quality and Safety for the Food Turnover Participants
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| Review Article |
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Olga L. Sokolova, Ludmila V. Skopova
Innovations Implementation Foreign Experience Review in the Services Field of the Food Industry
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Marina N. Shkolnikova
About the Use of Pectin from Wild Berries Pomace in the Marmalade Recipes
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