Food safety knowledge and practices of food handlers at a public Sudanese university by Y. M.A. Idris, A. A. Mariod, Kh. F. Mohamedin, A. S. Alshafi

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High nutritional value instant flakes produced from various cereal grains by W. K. Galal, R. S. Abd El-Salam, A. M. Marie

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Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors by A. A. Printseva, N. Yu. Sharova, T. V. Vybornova, B. S. Manzhieva

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PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP by T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova

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Using the model of closed-loop economy in certain branches of the agro-industrial complex by I. V. Petrunina, N. A. Gorbunova

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Enzyme systems for fragmentation of the rhamnogalacturonan sites main chains in plant tissue protopectin complex by V. V. Kondratenko, T. Yu. Kondratenko

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Neophobia: socio-ethical problems of innovative technologies of the food industry by I. T. Smykov

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DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE by A. V. Samoilov, N. M. Suraeva, S. V. Koptsev, S. V. Glazkov

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Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine by D. A. Utyanov, A. V. Kulikovskii, D. V. Khvostov, A. A. Kurzova

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Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk by V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov

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Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products by E. N. Pirogova, E. V. Topnikova, E. S. Danilova

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Molecular peptide grafting as a tool for creating new generation of biopeptides: A mini-review by I. M. Chernukha, S. L. Tikhonov, N. V. Tikhonova

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Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties by R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud

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Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach by S. S. Smuda, R. M. Mohamed, T. G. Abedelmaksoud

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Composition of fatty acids in the muscle and fat tissue of young sheep by O. N. Orlova, L. S. Dmitrieva, V. I. Erochenko, L. V. Krichun

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Ice cream and frozen desserts nutrient compositions: current trends of researches by A. V. Landikhovskaya, A. A. Tvorogova

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Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation by O. B. Fedotova, N. S. Pryanichnikova

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Colorimetric method for estimating the intensity of heat load during milk pasteurization by E. V. Topnikova, D. S. Myagkonosov, D. V. Abramov, O. G. Kashnikova

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Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology by G. V. Gurinovich, V. A. Khrenov, I. S. Patrakova, M. V. Patshina

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STUDY OF SAFETY INDICATORS OF THE CEREAL PRODUCT “CEREAL BAR” by T. Y. Gumerov, A. R. Usmanova, Z. S. Mingaleeva, E. Y. Tarasova

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