Vol 21, 2018, 3 No
Technical Sciences. Food products technology
Novikova I. V., Yuritsyn I. A., A. S. Muravev A. S.
Conditions of acetic acid producing by Brettanomyces yeast
Obluchinskaya E. D.
Antioxidant complex extracts from fucus algae of the Barents Sea
Pivnenko T. N. , Pozdnyakova Yu. M., Kovalev N. N., Mikheev E. V., Esipenko R. V.
The enzymatic activity of various organs and tissues of Far-Eastern trepang as a system of indicators of maturation and quality of products
Agarkova E. Yu., Kruchinin A. G.
Enzymatic conversion as a method of producing biologically active peptides
Astramovich V. L., Golubeva O. A.
Improving the process of heat treatment of the stingray stellate
Golubeva O. A., Titova S. A., Grekov E. O.
Cryoextrusion in technology of fish feed production
Brazhnaya I. E., Chernyavskaya A. S., Sudak S. N., Bykova A. E.
Development of technology of sauce from regional raw materials with the addition of pectin
Bykov D. E., Makarova N. V., Valiulina D. F.
Chocolate as a product for functional nutrition
Demid A. V., Grokhovsky V. A., Kuranova L. K., Volchenko V. I.
Development of new delicacy pasteurized canned fish with exotic fruits and olive oil
Fermented drinks supplemented with whey proteins and water-soluble antioxidants
Donskaya G. A., Drozhzhin V. M., Bryzgalina V. V.
Kondratev N. B., Linovskaya N. V., Parashina F. I., Rudenko O. S., Savenkova T. V.
Features of the preservation of vitamins in chocolate
Nizhelskaya K. V., Chizhikova O. G.
Development of new types of precooked meat products – cutlets for older people
Rudenko O. S., Osipov M. V., Belova I. A., Svyatoslavova I. M.
Compliance of information on the content of vitamins when labeling confectionery products with their actual content
Taleysnik M. A. , Savenkova T. V., Soldatova E. A., Misteneva S. Yu., Mizinchikova I. I.
Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing