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Current issue: Vol. 10 №4 2025
Contents:
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| Food Biotechnology |
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Merenkova S.P., Potoroko I.Yu.
Resource potential of flaxseed cake for food systems technology analysis
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Pishchikov G.B., Lazarev V.A., Chechenikhina O.S.
Biotechnological aspects of the development of apple cider enriched with biologically active substances from Jerusalem artichoke
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| Food Technology |
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Naimushina L.V., Gubanenko G.A., Zykova I.D., Moskvicheva T.S.
Technology development for bread made from triticale and soy flour with fenugreek seeds
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Chetverikov V.I., Rozhnov E.D., Shkolnikova M.N.
The use of fruitwood for aging distillates scientific substantiation as a prerequisite for the the Russian Federation technological sovereignty establishment
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| Quality and Safety |
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Abbazova V.N., Karkh D.A.
Integrating artificial intelligence technologies to assess vegetable quality in food industry and trading enterprises
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| Chemistry and physics of food systems |
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Ivanova Ye., Kuprina E.E., Eremeeva N.B.
«Green» synthesis of zinc oxide nanoparticles in the matrix of Tanacetum vulgare L. extract and their physicochemical characteristics, antimicrobial and antifungal activity
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Ryabokoneva L.A., Sergeeva I.Yu., Markov A.S., Nizolenko A.P., Nazimova E.V., Nasurtdinov K.F.
Extraction method influence on the spectral characteristics of Nigella sativa extracts
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Eremina O.Yu., Anokhin Yu.V.
Biologically active substances investigation and functional properties of dried pomace from black currants and sea buckthorn evaluation
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| Review Articles |
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Grashchenkov D.V., Kokoreva L.A., Mazhaeva T.V., Zakipnaya E.V.
The system of regulatory documentation and practical aspects of designing baby food products using mathematical modeling and artificial intelligence methods
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