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Current Issue: Vol 6 №1 2021
Content:
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Quality and Safety
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Irina Yu. Reznichenko, Nina A. Frolova, Ekaterina E. Zharskaya, Yana S. Kovalchuk, Margarita A. Solovyova
Properties Tree in the Consumer Criteria Evaluation for Sugary Confectionery Products
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Natalia V. Dementieva, Tatyana M. Boitsova, Natalia V. Sokolova
Quality Indicators Research of Chips Obtained From Combined Stuffed Hydrobionts
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Food Technologies
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Evgeny D. Rozhnov
Antioxidant Potential of Sea Buckthorn Fruits and Products of Its Processing
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Marina G. Kurbanova, Anastasia Yu. Kolbina
Production Aspects of Milk Probiotic Caramel of Functional Orientation
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Natalia V. Zavorokhina, Ekaterina Yu. Minnikhanova
Recipes and Technologies Development of Low-Calorie Mousses with a Given Flavor
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Olga Yu. Yeremina, Olga N. Vetrova
Development and Evaluation of Consumer Properties of the Whey Drink “Rostok”
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Svetlana N. Maksimova, Denis V. Poleschuk, Viktorya I. Poleschuk, Svetlana Yu. Ponomarenko, Anton V. Tabakaev
Marine Polysaccharides Use in the Technology of Emulsion Multicomponent Products Based on the Salted Pacific Sardine (Ivasi)
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Elena M. Lobacheva, Nataliia I. Davydenko, Olga V. Golub, Elena V. Tyapkina
Application of Red Currant Berries as a Basis of Food Ice
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Food Manufacture Processes and Equipment
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Elena V. Andreeva, Sofia S. Evseeva, Albert H.-H. Nugmanov, Igor Yu. Aleksanian
Hygroscopic Parameters of Raffinate as an Object of Dehydration after Extraction of Coloring Components from Fruit and Vegetable Raw Materials
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