Current issue: Vol. 7 №2 2022

Contents:

Rita A. Fedorova, Tatyana V. Kotova, Anastasia S. Valnyukova, Konstantin A. Khudyntsev, Yulia S. Fedorova, Olga Yu. Tikhonova
Research of the Chemical Composition and Acute Toxicity of Wild Grasses Decoctions as a Prescription Component of Soft Drinks

Vyacheslav V. Shcherbinin, Alexander M. Zakharenko, Natalia I. Davydenko, Galina S. Ulyanova
Drying Parameter Influence on the Qualitative Rosehip Fruits Characteristics

Marina N. Shkolnikova, Evgeny D. Rozhnov, Yulia V. Golubtsova, Elena E. Banshchikova, Elena A. Kovtun
Plant Antioxidants in the Oxidative Mayonnaise Spoilage Study

Vladimir A. Lazarev, Alina R. Ershova
Pastille Isomalt and Erythritol Based Product Enriched with Biologically Active Substances of Black Currant

Ludmila N. Burakova, Daniil A. Plotnikov
Substantiation and Development of Bakery Products Enriched with Arctic Vegetable Raw Materials

Olga V. Feofilaktova
Ultrasonic Dispersion Influence on the Rheological Properties of Double Emulsion Food Systems with a High Content of Polyunsaturated Fatty Acids

Natalya V. Yartseva, Natalia V. Dolganova, Igor Yu. Aleksanian, Albert H.-H. Nugmanov
Technology Improvement of Minced Fish from Pond Fish and Quality Assessment of Culinary Products from It

Maria A. Poluyanova, Vladimir G. Popov
Biotechnological Aspects of the Functional Marmalade Development Using Whey for the Gastrointestinal Diseases Prevention

Petr A. Lisin, Anna A. Makarova
Phase-Dynamic Analysis of the Food Fermentation Process