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Current issue: Vol. 9 №4 2024
Contents:
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| Food Technology |
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Malinin A.V., Potoroko I.Yu., Ruskina A.A.
Ultrasonic technology development for obtaining biomaterials – sensors for food packaging
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Boytsova T.M., Dementyeva N.V.
Formulation components influence on the structural and mechanical characteristics of the minced meat system
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Shamilov Sh.A., Zavorokhina N.V., Pastushkova E.V.
Using sensory analysis the descriptor-profile method to assess creamy candies quality with arctic berries
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Kandrokov R.Kh., Konko E.A., Andreeva A.A.
Infrared treatment influence on the buckwheat groats structural and mechanical properties
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Chechenikhina O.S., Lazarev V.A.
Dairy raw materials quality evaluation under conditions of intensive robotic and baromembrane technologies
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Abbazova V.N., Shkolnikova M.N., Karkh D.A.
Fermented pumpkin puree effect on the activity of fermented milk products probiotic microflora and organoleptic indicators
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| Processes and devices for food production |
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Yasnov A.S., Nugmanov A.Н.-Н., Aleksanyan I.Yu., Osmolovskiy P.D., Mukhanbetova I.R.
Catfish liver microwave dehydration modeling based on its kinetic patterns identification
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| Quality and Safety |
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Miroshina T.A., Reznichenko I.Yu.
Eating behavior and attitudes towards healthy food products among student youth analysis
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Bortsova E.L., Goncharova N.A., Bortsov S.M.
Sanitary audits in public catering enterprises activities as a self-examination tool
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| Chemistry and physics of food systems |
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Tarasov A.V., Feofilaktova O.V.
Effects evaluation of plant-based milk alternative beverages on tea and coffee antioxidant activity
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Cherepanov I.S., Tarasova D.A., Egorova A.I.
Correlations study «structure – property» of model products reaction monosaccharides non-enzymatic coloring in ethanol media
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| Processing, storage, standardization |
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Kovalev V.E., Antineskul E.A.
Improving food products sales and processing in retail chains economic efficiency
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