Current issue: Vol. 10 №1 2025

Contents:

Smagina M.N., Smagin D.A.
Equivalent similarity numbers determination for describing the heat conduction process of meat products during baking

Zyablitseva M.A.
Development of fermented milk drink with dry whey and flour from sea buckthorn meal

Konnova O.I., Maksimenko Yu.A.
Technology of obtaining inulin from Jerusalem artichoke tubers

Samburov A.M., Zavorokhina N.V., Chugunov P.A., Chugunova O.V.
Freezing technology effect on the change in the morphological turnip cells structure (Brassica rapa)

Golub O.V., Motovilova N.V., Motovilov O.K., Boroday E.V., Shcherbinin V.V.
Scoring system for organoleptic evaluation of honey-cedar syrup development

Krishtafovich D.V., Krishtafovich V.I.
Identification and quality assessment of canned fish

Utkina A.S., Kovyanova T.I., Panteleeva D.B., Karagodin V.P.
Model systems for comprehensive assessment of the nutraceuticals expected efficiency in relation to metabolic syndrome

Ignatova T.A., Berezina M.O., Roshchina A.N.
Species composition and biochemical characteristics of macrophyte algae natural mixtures of the White Sea used to obtain food hydrocolloids

Rozhnov E.D., Shkolnikova M.N.
Food technology priority trends in light of production digitalization and sustainable development concept

Ermolaev V.A., Ruban D.A.
Conceptual apparatus analysis in international practice in relation to butter. Subject field review