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1. Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization

   Authors: I. V. Kucherenko E. V. Kuraeva E. S. Masegnaya

2. Modern biological methods of processing plant raw materials used to increase its storage capacity

   Authors: N. E. Posokina A. I. Zakharova

3. Risk assessment in production of functional food products by means of RCA method

   Authors: A. S. Dydykin Yu. N. Zubarev E. I. Logunova Yu. A. Kuzlyakina

4. Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks

   Authors: R. R. Vafin I. Yu. Mikhailova I. I. Ageykina

5. Formation of cheese pattern when using monospecies cultures

   Authors: G. M. Sviridenko O. M. Shukhalova D. S. Vakhrusheva D. S. Mamykin

6. Technological aspects and requirements to raw materials for increasing the nutritional value of glaze

   Authors: E. V. Mazukabzova

7. Food safety knowledge and practices of food handlers at a public Sudanese university

   Authors: Y. M.A. Idris A. A. Mariod Kh. F. Mohamedin A. S. Alshafi

8. Microscopic methods to study meat and meat product quality

   Authors: V. A. Pchelkina

9. Justification of membrane filtration parameters in the production of whey protein isolate

   Authors: E. I. Melnikova E. B. Stanislavskaya E. V. Bogdanova E. D. Shabalova

10. Iodine deficiency in Russia: Current state of the problem, global practice and new approaches to therapy

    Authors: I. A. Barkovskaya A. G. Kruchinin I. V. Rozhkova

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