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
|