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Current issue: Vol. 10 №3 2025
Contents:
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| Food Biotechnology |
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Minaeva L.P., Skorodumov A.S., Chikhalina T.V., Martynova D.S., Staronenkova M.A.
Method optimization for quantitative determination of the food preservative nisin in dry preparations by bioanalysis with the test culture Heyndrickxia coagulans
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Chechenikhina O.S., Lazarev V.A., Pomozova V.A.
Biotechnological approaches to the development of a lactose-free drink based on whey
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| Food Technology |
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Schmidt J.S., Lodygin A.D., Salmanova D.A., Alieva L.R.
Study of the effect of unabi fruit extract (Ziziphus jujuba) on the functional characteristics of goat’s milk yogurt
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Reznichenko I.Yu., Miroshina T.A.
Evaluation of replacing wheat flour with a gluten-free composition in cookie technology
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Korolev A.P., Feofilaktova O.V., Zavorokhina N.V., Lesnikova N.A.
Technology for obtaining and evaluating the quality of additives from burdock root and dandelion officinalis
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Chugunova O.V., Bikbulatov P.S., Devyatkin D.I., Pastushkova E.V., Pankratieva N.A.
Resource potential pea varieties of the Sverdlovsk region for obtaining protein hydrolysates
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| Chemistry and physics of food systems |
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Dadali V.A., Sokolova E.A., Stepanova N.P., Antonova Zh.V., Pavlova R.N.
Bee products of Russian regions as sources of carotenoids
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| Processes and devices for food production |
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Vo T.Q., Nugmanov A.H.-H., Aleksanian I.Yu., Osmolovskiy P.D., Aisungurov N.D., Fomenko E.V.
Empirical study of durian fruit slices hygroscopic parameters
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Martekha A.N., Toroptsev V.V., Kaverina Yu.E.
Modeling the process of forming dough products based on wheat flour using extrusion 3D printing
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