Current issue: Vol. 8 №4 2023

Contents:

Svetlana D. Khasanova, Zinaida G. Skobelskaya, Murat S. Gins
Amaranth Meal Powder Use in the Technology of Sweets with Fondant Cases

Elena A. Vovk, Valentina I. Bakaitis, Tatiana F. Kiseleva
Formulations and Technology of Pectin-Containing Drinks Based on Honeysuckle

Aleksey Y. Danilkin, Olesya E. Bakumenko, Oliya F. Fazullina, Stanislav O. Smirnov
Development of the Enteral Mixtures Composition for the Protein-Energy Deficiency Correction

Andrey V. Artemov, Elena N. Kharenko, Yulia A. Baskakova
Potential Assessment of Sturgeon Muscle Tissue as a Development Basis for Specialized Athletes Nutrition

Natalia A. Lesnikova, Vladimir A. Lazarev, Olga S. Chechenikhina, Tatyana V. Kotova
Physicochemical Properties Research of Mechanoactivated Flour from Wheat Germ Cake

Natalya V. Naumenko, Rinat I. Fatkullin, Irina V. Kalinina, Natalia V. Popova, Anastasia V. Radkevich
Production Possibility of Raw Ingredients of Plant Origin with Increased Bioavailability

Mariya A. Zakharenko, Alexander A. Vekovtsev, Elena M. Serba, Valery M. Poznyakovsky, Anton V. Vyatkin
Biologically Active Complex Based on Fermented Fiber to Normalize and Ensurethe Vital Microflora Activity

Larisa A. Mayurnikova, Tatiana V. Krapiva, Arkady A. Koksharov, Anastasia A. Drill
Quality Development of Soft Drinks Based on the Qualimetric Model Engineering

Andrey V. Mamaev, Anna O. Solovyova, Anna P. Simonenkova, Marina V. Yarkina
Magnetic Laser Radiation Use for the Technological Characteristics Optimization of Raw Milk

Marina N. Smagina, Alexander L. Zheludkov, Denis A. Smagin, Sergey V. Akulenko
Research on Heating Chicken Meat Process in Mechanical and Thermal Operations Using Model Bodies

Natalia V. Dementieva, Tatyana M. Boitsova, Andrey A. Bokov
Research on the Potential of Secondary Raw Materials Formed during Bivalve Mollusks Processing

Irina Yu. Potoroko, Ammar M.Ya. Kadi, Alyona A. Ruskina, Artem V. Malinin, Varisha Anium, Marouane Chemek
Fortification of Emulsions Stabilized by an Authentic Bioactive Complex into a Complex Heterogeneous Food Matrix