Articles

Vol. 7 №1 2022

Current issue: Vol. 7 №1 2022

Contents:

Food Manufacture Processes and Equipment

Marina A. Maryisheva, Igor Yu. Aleksanian, Albert H.-H. Nugmanov, Lyubov M. Titova
Kinetic Regularities Research of the Convective Concentration Process of a Hexane-Paraffinic Composition for the Food Paraffin Production

Food Technologies

Olga V. Golub, Galina P. Chekryga, Anastasia V. Paimulina, Natalia V. Motovilova, Oleg K. Motovilov
Effect of Freezing and Subsequent Storage Processes on the Gooseberries Quality

Muhammad Alrajab, Lydia V. Shulgina
Тechnology of Emulsive Caviar Products Enriched with Essential Lipids

Valery M. Poznyakovskiy, Maria M. Shamova, Alexander N. Avstriyevskikh, Elena V. Vyalykh
Polysystem Bioregulator Based on the Polyprenols for Active Health Management

Nadezhda M. Podgornova, Alexandra A. Grunina
Encapsulation Use for the Property Retention of the Vegetable Oils Blend

Anton V. Tabakaev, Oksana V. Tabakaeva
Efficiency Evaluation of the Carotenoids Extraction from Brown Algae S. Miyabei and Their Stability during Storage

Food Biotechnology

Yulia V. Zakharova, Tatyana V. Kotova, Olga M. Soboleva, Andrey S. Sukhikh, Violeta M. Le
Bifidogenic Properties of Barley Seedling Extracts

Sergey L. Tikhonov, Natalia V. Tikhonova, Inga G. Pestova, Maria S. Tikhonova
Research of the Photostimulation Effect on the Lactobacillus Lactis Culture Productivity and Resulting Nisin Activity

Quality and Safety

Timofey Y. Gumerov, Zamira S. Mingaleeva, Olga A. Reshetnik
Recipes Development and Evaluation of Quality and Safety Indicators for Cereal Products

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