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Current Issue: Vol 5 №3 2020
Content:
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| Review Articles |
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Valeriy A. Chereshnev, Valeriy M. Poznyakovskiy
Nutrition Factor and Evolutionary Genetic Development of Intestinal Microflora: Importance for Maintaining Immunity and Health
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Food Technologies
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Vitaliy O. Tolmachev, Sergey L. Tikhonov, Natalya V. Tikhonova.
Efficiency Research of the Beverage Based on the Still Mineral Water and BAD “Eramin”
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Natalya V. Yartseva, Natalia V. Dolganova, Igor Yu. Aleksanian, Albert H.-H. Nugmanov
Prebiotic “Lactulose Premium” as a Promising Functional Additive in Minced Fish
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Yuliya Yu. Miller, Olga V. Golub, Karina V. Zakharova
Application of the Agrimonia Eupatoria L. Extract for the Kvases Production
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Olga A. Mitryashkina, Lydia V. Shulgina, Yuriy P. Shulgin
Canned Products Based on Animal Hearts as Collagen and Ferrum Sources
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Zhanna V. Novikova, Anton A. Maksimkin, Sophie M. Sergeeva, Evgeny V. Mukhanov
Multicomponent Culinary Products Development for Cybersportsmen
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Marina N. Shkolnikova, Elena V. Averyanova, Evgeny D. Rozhnov, Evgeny S. Batashov
Antibacterial Activity Research of Sea Buckthorn Meal Flavonoids
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Denis V. Poleshuk, Svetlana N. Maksimova, Viktorya I. Poleschuk, Svetlana Yu. Ponomarenko, Anton V. Tabakaev
Prospects for Salted Pacific Sardine (Ivasi) as a Raw Material for Emulsion Products
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Market Research
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Oksana V. Evdokimova, Inna V. Butenko, Oksana V. Gubina, Nikita S. Evdokimov
Consumer Demand Analysis while Choosing Processed Cheeses on the Market of the Oryol City
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Food Chemistry and Hygiene
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Alexey V. Tarasov, Olga V. Chugunova, Nataliya Yu. Stozhko
Potentiometric Sensor System Based on Modified Thick-Film Electrodes for Determining the Antioxidant Activity of Beverages
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Natalia V. Dementieva, Tatyana M. Boitsova, Elena V. Fedoseeva, Polina N. Krugovaya
Influence of the Technological Cycle “Fixing” on the Quality Characteristics of Pollock Fillets (Theragra Chalcogramma)
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