Articles

Current Issue: Vol 5 №2 2020

Contents:

Irina Yu. Sergeeva, Olga V. Golub, Maria V. Sevostyanova, Valentina E. Kalegova
Qualitative Characteristics Research of New Fruit Sauces

Ekaterina Yu. Fedinishina, Svetlana A. Eliseeva, Elena V. Moskvicheva, Anastasia Yu. Nasredinova
Technology Justification of Sponge Cake Using Secondary Food Resources

Anna A. Makarova, Olga V. Pasko
Marketing Research Consumer Preferences for the Analog Meat Product Development

Food Technologies

Alexander L. Vereshchagin, Irina Yu. Reznichenko, Nikolay V. Bychin
Differentiated Scanning Calorimetry of Model Systems with Cocoa Butter

Evgeny D. Rozhnov, Alexey O. Kazarskikh, Marina N. Shkolnikova
Polyvinyl Polypyrrolidones Use for Stabilizing Phenol Compounds in the Sea Buckthorn Juices Production

Ivan F. Gorlov, Marina I. Slozhenkina, Gilyan V. Fedotova, Arkadiy K. Natyrov, Aleksei B. Slozhenkin, Mariya V. Erendzhenova
Meat Product Innovative Formula of the Functional Use

Sergey L. Tikhonov, Natalya V. Tikhonova, Vladimir A. Lazarev
Protein preparation and prospects for its use in meat technology

Oliya F. Fazullina, Stanislav O. Smirnov
Nutritional Value Research of Spelt Pasta with Vegetable Additives

Ekaterina Yu. Minnikhanova, Nataliya V. Zavorokhina, Anna A. Gilina
Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Regina K. Shchekaleva, Elena I. Cherevach, Marina V. Palagina, Elena Yu. Tarashkevich
Optimization of Technological Modes of Extraction of Tea Raw Material Used in Emulsion Beverages Technology

Andrey N. Petrov, Zarema M. Arabova, Igor Yu. Aleksanian, Albert H.-H. Nugmanov, Miguel А.S. Barzola, Adelina A. Nugmanova
Temperature Increase Research of Particles Formed by Ultrasonic Grinding of Spinach Leaves