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Current Issue: Vol 6 №2 2021
Content:
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Food Chemistry and Hygiene
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Yulia V. Zakharova, Larisa Yu. Otdushkina, Tatyana V. Kotova, Andrey S. Sukhikh, Yulia S. Fedorova, Olga M. Soboleva
Molecular Markers of Bifidus Bacteria Biological Activity as Components of Functional Nutrition
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Andrey A. Vekovtsev, Elena M. Serba, Badarch Byambaa, Valeriy M. Poznyakovsky
Microbiome and Biohacking: Health Management Paradigm
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Food Technologies
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Svetlana A. Leontieva, Sergey L. Tikhonov, Natalya V. Tikhonova, Vladimir A. Lazarev
Colostrum as a Promising Raw Material for the Food Production
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Olga Yu. Eremina, Natalia V. Seregina, Ekaterina Yu. Didenko
Consumer Properties Formation and Assessment of Cookies with the Addition of Malt Wheat Germ
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Anna A. Semenyuta, Tatiana V. Tanashkina, Vasiliy N. Semenyuta
Gluten-Free Kvass from Buckwheat Colored Malts
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Anna A. Makarova, Petr A. Lisin, Olga V. Pasko
Design of Analog Meat Semi-Finished Products Using the Simplex Method
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Aleksandr V. Arisov, Vladislav M. Tiunov, Anton V. Vyatkin
Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain
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Sofya Y. Yakovleva, Vera V. Trigub, Vladimir G. Popov
Recipes and Technologies Improvement for Yogurt Production of Functional Use
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Tatyana A. Yarkova, Elena S. Yakunina, Stanislav V. Kolobov, Oksana V. Evdokimova
Product Development for Food Nutrition
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Review Articles
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Bernd O. Hallier
Hygroscopic Parameters of Raffinate as an Object of Dehydration after Extraction of Coloring Components from Fruit and Vegetable Raw Materials
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Marina N. Shkolnikova, Elena V. Voronova
Polyphenols Microencapsulation as a Way to Increase Their Bioavailability in Food Systems: Modern Technologies Overview
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