Current issue: Vol. 10 №2 2025

Contents:

Razinkova V.G., Greseva E.G., Borisenko A.A., Borisenko A.A., Barybina L.I., Belousova E.V.
The use of ultrasonic treatment for the preparation of protein-fat emulsions based on beef collagen protein

Kandrokov R.Kh., Firsanova A.R., Suvorov O.A.
Technology of bakery products in the form of brioche made from wheat-flax-camelina flour

Gilina A.A., Arisov A.V., Vyatkin A.V.
Formation of consumer characteristics of flour confectionery products with a low glycemic index

Rozhdestvenskaya L.N., Chugunova O.V.
Development of technical solutions to reduce anti-nutritional substances in legume raw materials

Kamartdinova D.R., Kitaevskaya S.V., Reshetnik O.A., Tyurin M.Yu.
Prospects for the use of lactic acid bacteria starter cultures in the technology of spelt grain bread

Kaledina M.V., Vitkovskaya V.P., Shramko M.I., Evdokimov I.A., Shemaykina D.A.
Protein structures formation of dairy systems with micellar casein concentrate in Greek yogurt technology

Mazhaeva T.V., Kozubskaya V.I., Potapkina E.P.
Analysis of the implementation of legislation mandatory requirements in organizing meals in schools of the Sverdlovsk region

Dzhumanazarova A.Z., Turdumambetov K.T., Toktorbek kyzy D., Taakaibekov N.Т., Stozhko N.Y., Bukharinova M.A., Khamzina E.I.
Silver nanoparticles with high antioxidant activity synthesis of using extracts of Jerusalem artichoke flowers, stems and leaves

Dolzhenko R.A.
Catering market in the Russian Federation: current state and development prospects