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Current issue: Food Industry № 2 (2)
Contents:
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Scientific Basis of the Merchandize and Food Technology
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Khramtsov A.G.
Innovative Priorities of the Food Industry Modernization in the Paradigm of the New (Sixth) Technological Mode: the Case of the Dairy Sector of the Agricultural Complex
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Panfilov V.A.
Summary of the Research Methodology in Creating Technology System Complexes
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| Quality and Safety |
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Polyakov V.A., Poznyakovskiy V.M., Kotova T.V.
Experimental Safety Proof of the Tonic Beverages Based on the Herbal Raw Materials
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Koshelev Yu.A., Vereschagin A.L., Goremykina N.V.
Modern approaches to the model analysis of the capsulate functional product based on the sea buckthorn oil
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Baeva Z.T., Tedtova V.V., Kokaeva M.G.
Research on Physico-Chemical Properties of Milk and Milk Derived Products Made in Technogenic Area
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Kudryashov L.S., Kudryashova O.A.
The Phosphate and Trehalose Use in the Sausages Production from PSE Pork
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Grashchenkov D.V.
Development of Automate Information System of the Nutrition Among Managed Staff
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| Food Manufacture Processes and Equipment |
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Khabarov S.N., Shikhalev S.V., Reshetnikov I.F.
The New Approach to the Technological Parameters Rationalization of the Heat-Exchange Equipment
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Tikhonov S.L., Lazarev V.A., Muratov A.A.
Wasteless Membrane Technology of the Whey Processing
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| Legal and Economic Aspects |
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Chugunova O.V., Starovoytova Ya.Yu.
Marketing Management of the Restaurant Enterprises on the Base of Market Segmentation Results
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