Current Issue: Food industry Vol. 4 № 2 2019
Contents:
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Food Technologies
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Andrey G. Khramtsov Technological Breakthrough Production Innovation Priorities of the Original Ingredient for Food Industry from Milk Whey – Common Agricultural Raw Materials
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Elena А. Kuznetsova, Jan Brinza, Elena V. Klimova, Andrey B. Borovkov, Irina N. Gudvilovich, Yana D. Zhondareva, Elena Al. Kuznetsova Microalga Dunaliella Salina Extract Use in The Jelly-Fruit Marmalade Technology
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Elena V. Averyanova, Marina N. Shkolnikova, Evgeniy D. Rozhnov Prospects and Ways of Berries Oil Seed Meal
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Olga V. Feofilaktova, Arkadiy S. Ponomarev Technological Property Research of the Alternative Flour Types while Food Producing in Catering in Catering
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Viktoria V. Gomboeva, Dmitriy A. Plotnikov Cutting Pattern Development of the Yakut Foal Breed Meat
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Larisa Yu. Lavrova Bioproducts Technology and Recipe Development on the Grain Milk Basis
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Review Article |
Sergey T. Antipov, Alexander V. Nikiforov, Viktor A. Panfilov Advanced Engineering Education and Food Technology Engineering
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Food Manufacture Processes and Equipment |
Ekaterina V. Fomenko, Albert H.-H. Nugmanov, Adelina A. Nugmanova Thermophysical Parameter Research of the Native Wheat Gluten at Various Temperatures
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Quality and Safety |
Natalia V. Leiberova, Natalya A. Pankratyeva Amylose Quantity Influence on the Wheat Bread Quality Indicators While Storage
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