Articles

Current issue: Vol 7 №3 2022

Contents:

Eduard Sh. Yunusov, Vsevolod Ya. Ponomarev, Elena V. Nikitina
Prospects for the Use of Non-Starter Strain Lactiplantibacillus Plantarum AG15 in Dairy Technology

Natalia V. Dementieva, Tatyana M. Boitsova
Formulation and Technology Development of Sweets with Excessive Nutrition Value from Japan Sea Tangle

Vladimir V. Bakharev, Marianna S. Voronina, Alena N. Gulyaeva, Olesya A. Nafikova
Dehydration of Beet Bagasse with Subsequent Extrusion and Their Physico-Chemical Parameters Comparison

Nataliia V. Nepovinnykh, Oksana N. Petrova, Nina M. Kuprik
Textural Characteristics of Food Confectionery Gels Using Sweeteners

Natalia V. Zavorokhina, Denis S. Mysakov, Anastasia G. Bochkova
Development of Adaptogenic Beverages from Arctic Raw Materials for the Far North Residents

Anton V. Tabakaev, Oksana V. Tabakaeva, Yuriy V. Prikhodko
Mathematical Modeling of Carotenoid Extraction from Brown Algae S. Miyabei

Svetlana A. Kovalenko, Azat V. Fayziev, Maria A. Sysoeva
Practical Application of Empetrum Nigrum Extract in Brewing

Natalia P. Oboturova, Andrey A. Naghdalyan, Andrey V. Blinov, Igor S. Baklanov, Valeria A. Chestnykh, Andrey V. Sklyuev
Effectiveness Assessment of the Electrophysical and Acoustic Methods of Water Purification and Wastewater Treatment in the Food Industry

Olga V. Chugunova, Aleksandr V. Arisov, Vladislav M. Tiunov, Anton V. Vyatkin
Terroir Influence on the Antioxidant Activity of Grape Wines

Elena A. Ivantsova, Alexey S. Venetsiansky, Olga V. Zorkina, Victoria M. Napalkova, Vladimir V. Kochkin
State Assessment of the Russian Dairy Industry During the Coronavirus Pandemic