Articles

Current issue: Vol. 6 №4 2021

Contents:

Gennady B. Pischikov, Anton V. Mankov
Hydrodynamics Research of a Stabilized Flow in a Continuous Bioreactor

Galina S. Meshcheryakova, Albert H.-H. Nugmanov, Igor Yu. Aleksanian, Lyubov M. Titova, Olga V. Zolotovskaya
Kinetics Research of the Water-Soluble Component Extraction from the Crushed Watermelon Rind

Ekaterina V. Pastushkova, Arkady S. Ponomarev, Natalia A. Pankratieva, Sergey V. Shikhalev
Complex Grain Additive Effect on the Quality of Bakery Products

Ekaterina I. Reshetnik, Svetlana L. Gribanova, Dmitry V. Egorov, Nikita V. Gritsov
Plant Materials Use in the Production of Fermented Milk Products for Specialized Nutrition

Tatiana M. Boytsova, Elena V. Shemetova, Victoria O. Gnilomedova
Justification and Development of Fermented Milk Products Enriched with Laminaria

Svetlana M. Korpacheva, Olga V. Chugunova, Valeriy M. Poznyakovskiy
Use of Buckwheat Hull Powder in Sponge Cake Semi-Finished Product Formulations and Production Technology

Lyudmila A. Donskova, Alexey Yu. Volkov, Victoria V. Kotkova, Natalia V. Leiberova, Boisjoni T. Tohirien
Fatty Acid Profile of Mechanically Deboned Chicken Minced Meat Treated with High Hydrostatic Pressure

Aleksander M. Zakharenko, Kirill S. Golokhvast, Olga V. Golub, Oleg K. Motovilov
Investigation of the possibility of obtaining a dye from potatoes

Ekaterina L. Bortsova, Larisa Yu. Lavrova
On the Issue of Updating Regulatory Documents when Justifying the Shelf Life of Culinary Products

Elena V. Averyanova, Evgeny D. Rozhnov, Marina N. Shkolnikova
Extraction Methods Effectiveness Evaluation for the Flavonoids Extraction from Sea Buckthorn Meal when Scaling in Small Volumes