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Current Issue: Vol 5 №4 2020
Content:
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Quality and Safety
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Nadezhda S. Anikina, Sofia N. Cherviak, Nonna V. Gnilomedova
Wine Nutrition Value: Comparative Analysis”
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Natalia V. Zavorokhina, Natalya A. Pankratyeva, Ekaterina V. Kryukova
Express Method for Colorimetric Determination of Wheat Flour Contamination with Bac. Subtilis Spores
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Food Technologies
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Marina I. Slozhenkina, Ivan F. Gorlov, Vera V. Kryuchkova, Dmitry S. Evlushin, Semyon A. Tekuchev
Development of Drinking Yoghurt Enriched in Magnesium
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Ekaterina I. Reshetnik, Elena A. Utochkina
Influence of the Milk-Vegetable Mixture Components on the Quality Characteristics of the Fermented Product
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Vladislav M. Tiunov, Olga V. Chugunova, Aleksandr V. Arisov
Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)
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Alexander V. Maslov, Zamira Sh. Mingaleeva, Olga A. Reshetnik
Mushroom Powder Application of Oyster Mushroom for Activation of Pressed Baking Yeast
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Olga V. Feofilaktova
Systematic Approach to Modeling Emulsion Functional Foods of High Bioavailability
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Ekaterina V. Pastushkova, Natalia V. Leiberova, Dmitry A. Karh
Practical Aspects of Obtaining and Applying Plant Antioxidant Complexes Based on Medicinal and Technical Raw Materials
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Food Chemistry and Hygiene
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Sergey A. Urubkov, Svetlana S. Khovanskaya, Stanislav O. Smirnov
Comparative Mineral Content in Gluten-Free Grain
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Natalia Yu. Chesnokova, Egor A. Ashikhmin
Ascorbic Acid Influence on the Extraction Intensity of the Anthocyanin Pigment from Black Currant Berries and Its Stability
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Dinara F. Ignatova, Nadezhda V. Makarova
Antioxidant Properties Research of Various Types of Coffee
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