Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders by S. Fernández-Huazo, I.I. Ruiz-López, C.E. Ochoa-Velasco, P. Hernández-Carranza

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PROPERTIES OF NANOSTRUCTURED CHIA SEEDS AND PROSPECTS OF THEIR APPLICATION IN FUNCTIONAL FOODSTUFFS by ALEXANDER A. KROLEVETS, NINA I. MYACHIKOVA, CECILIA GEORGESCU, VYACHESLAV S. ANDREENKOV

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Broccoli seed sprouts as a functional ingredient in gluten-free cake based on rice flour by Maniya Mohammadi, Fariborz Nahidi, Marzieh Bolandi

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DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES by ELENA А. SOLOMATINA, NIKOLAY М. SOLOMATIN, VLADIMIR N. SOROKOPUDOV, OLGA A. SOROKOPUDOVA, NINA I. MYACHIKOVA, ADINA FRUM, CECILIA GEORGESCU

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FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT by Anikina V.A., Chirkina T.F.

Subjects: “…functional product…”
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Evaluation of quality attributes, antioxidant activity, and phytochemical content of functional canned whole strawberries (Fragaria × ananassa) as influenced by sweetening medium,... by Ahmed Hamid Ziena

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Study on the Development of Marine Biological Functional Products Industry in Shandong Province by ZHANG Donghua, XING Yan, LU Yan

Subjects: “…biological functional products…”
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Development and metabolomic characterization of novel functional fermented juices fortified with a probiotic consortium by Maria Michela Salvatore, Angela Maione, Marianna Imparato, Annalisa Buonanno, Elisabetta de Alteriis, Daniele Naviglio, Monica Gallo, Anna Andolfi, Marco Guida, Francesco Salvatore, Emilia Galdiero

Subjects: “…Functional products…”
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The methodology of food design. Part 1. The individual aspect by A. Yu. Prosekov

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THE STUDY OF FISH SUPPLEMENT AND BUTTERFAT SUBSTITUTE EFFECT ON EXPIRY DATE OF PROCESSED CHEESE PRODUCT by NATALIYA LOTYSH, TAMARA ARSENEVA

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Prediction of quality indicators of bakery products using functional additives by V. V. Plotnikova, Ya. V. Maloletkova, S. V. Susarev

Subjects: “…functional products…”
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The Use of Milk Protein in the Production of Jelly Products by Krylova E., Savenkova T., Rudenko O., Mavrina E.

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EFFECTS OF SOME VEGETABLE PROTEINS ADDITION ON YOGURT QUALITY by ADRIANA DABIJA, GEORGIANA GABRIELA CODINĂ, ANCA-MIHAELA GÂTLAN, ELENA TODOSI SĂNDULEAC, LĂCRĂMIOARA RUSU

Subjects: “…functional product…”
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SPIRULINA AS A PROMISING BIOLOGICALLY ACTIVE ADDITIVE FOR ADVANCED HEALTHY FOOD PRODUCTS by M. V. Kaledina, A. N. Fedosova, I. A. Bajdina, N. P. Shevchenko, L. V. Voloshenko

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DETERMINATION OF THE CRYOSCOPIC TEMPERATURE OF A FUNCTIONAL MINCED FISH PRODUCT AND THE AMOUNT OF MOISTURE FROZEN IN IT WHEN IT IS FROZEN by A. H. Nugmanov, N. V. Dolganova, N. V. Yartseva

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The use of a complex of microorganisms in yogurt production technology by E. S. Smirnova, E. V. Razhina, N. L. Lopayeva, I. M. Khairova, V. N. Sinko, L. M. Stakheeva, A. V. Shilovtsev

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ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

Subjects: “…functional product…”
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Use of synbiotics in the production of fermented milk products by O. S. Chechenikhina, N. V. Leiberova, D. V. Dyldin, E. S. Smirnova, E. V. Razhina

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The application of system analysis methods in assessing the quality of bakery products by Ya. V. Maloletkova, S. V. Susarev

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Babukhadiya K.R., Reshetnik E.I. Functional cottage cheese product enriched with non-traditional vegetable components by A. O. Ermolaev, K. R. Babukhadiya, E. I. Reshetnik

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