|
Current Issue: Vol. 4 № 4 2019
Contents:
|
|
Food Technologies
|
|
Anastasiia A. Dril, Larisa A. Mayurnikova
Advantages of Thickener Composite Mixtures Application in Paste-Like Semi-Finished Product from Oyster Mushroom
|
|
Olesya S. Iakubova, Adelya A. Bekesheva
Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form
|
|
Nadezhda V. Kenijz, Anton A. Nesterenko, Maya S. Zayats
Cryoprotectants in the Technology for the Production of Frozen Bakery Products
|
|
Svetlana N. Maksimova, Denis V. Poleschuk, Elena V. Surovtseva, Kseniya K. Vereshchagina, Alexei V. Milovanov
King Crab Wastes Potential as the Technological Valuable Raw Materials
|
|
Evgeny D. Rozhnov
Approaches to the Formulations Development of Carotenoid-Containing Soft Drinks
|
|
Olga V. Feofilaktova, Olga N. Stoyanova, Konstantin Ya. Motovilov
Use of the Ural Region Plant Raw Materials in the Public Catering Enterprises Production
|
| Food Manufacture Processes and Equipment |
|
Yury A. Maksimenko, Thi S. Nguyen, Zarema M. Arabova, Igor Yu. Aleksanian, Albert H.-H. Nugmanov
Thermophysical, Structural and Mechanical Characteristics of Jackfruit Slices
|
| Quality and Safety |
|
Olga Yu. Tikhonova, Tatyana V. Kotova, Ekaterina K. Kotova
Competitiveness Assessment of Tonic Drinks Labeling
|
| Review Articles |
|
Viktor F. Dobrovolsky
Recommendations Development for the Food Use while Forming 16-Day Menu Food Ration for Astronauts
|
