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Articles of rubric " FOOD AND HOTEL INDUSTRY " of journal " TRADE, SERVICE, FOOD INDUSTRY "

DEVELOPMENT OF BREAD OF A NEW TYPE OF THE INCREASED NUTRITION VALUE WITH USE OF LINEN FLOUR FOR THE ARCTIC REGION OF THE RUSSIAN FEDERATION
THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE
POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES
PROMISING DIRECTIONS IN THE DEVELOPMENT OF NEW TYPES OF FOOD PRODUCTS USING FRUITS OF SORBUS SIBIRICA HEDL.
A STUDY OF THE PREFERENCES OF CHINESE CONSUMERS IN CHOOSING ORGANIC FOOD IN CHINA
RESEARCH OF CONSUMER PREFERENCES OF KRASNOYARSK RESIDENTS IN RELATION TO PASTRY WAFFLES
RESOURCE-SAVING TECHNOLOGY FOR GERMINATING SOY BEANS
THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS
MASH BEANS SPROUTS (VIGNA RADIATE L.) AS VALUABLE FOOD OR INGREDIENT OF CULINARY PRODUCTS FROM THE POINT OF VIEW OF FOOD CHEMISTRY
FEATURES OF THE BEHAVIOR OF CONSUMERS OF SERVICES OF CHINESE CATERING ENTERPRISES
PUMPKIN MEAL AS A RAW MATERIAL FOR ENRICHING FLOUR CONFECTIONERY PRODUCTS
GASTRONOMIC TOUR AS A COMPONENT OF THE HOTEL INDUSTRY
ASSESSMENT OF THE WORK OF THE CONTACT SERVICE OF THE HOTEL "AURORA" PROKOPYEVSK CITY OF THE KEMEROVSK REGION
FLOUR CONFECTIONERY PRODUCTS WITH THE USE OF AMARANTH FLOUR
ANALYSIS OF TRADE OFFERS OF FLOUR MIXTURES FOR BAKING BAKERY PRODUCTS
THE IMPACT OF TOURIST DIGITALIZATION FOR THE IMPROVING OF THE FOOD INDUSTRY, HOSPITALITY AND CONSUMER GOODS MARKET
THE SYSTEM OF ADAPTATION OF THE STAFF OF THE HOTEL BUSINESS
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF NEW TYPES OF PROTEIN-VITAMIN SWEET DISHES
MODEL OF A CONTINUOUS DEODORIZER IN THE PROCESS OF FILM FLOW
STUDY OF THE POSSIBILITY OF USING REGIONAL PLANT INGREDIENTS OF THE ROSACEAE FAMILY IN THE PRODUCTION TECHNOLOGY OF BISCUIT SEMI-FINISHED PRODUCTS
STUDY OF THE BEHAVIOR OF CHINESE CONSUMERS WHEN CHOOSING AGRICULTURAL PRODUCTS ON THE INTERNET
THE USE OF SCHISANDRA CHINENSIS FRUITS IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS
SPECIALIZED NUTRITION FOR DIABETES MELLITUS
DEVELOPMENT OF NEW TYPES OF BAKERY PRODUCTS USING PRODUCTS OF PROCESSING OF COMMON BIRD CHERRY
CHARACTERISTIC OF THE CURRENT STATE OF THE MARKET OF HOTEL SERVICES IN KRASNOYARSK REGION
SPACE OPTIMIZATION AND HOTEL ACCESSIBILITY REQUIREMENTS FOR PEOPLE WITH LIMITED MOBILITY
ASSESSMENT OF THE COMPETITIVENESS OF 3-STAR HOTELS IN KRASNOYARSK
Trade, service, food industry
DEVELOPMENT OF BREAD OF A NEW TYPE OF THE INCREASED NUTRITION VALUE WITH USE OF LINEN FLOUR FOR THE ARCTIC REGION OF THE RUSSIAN FEDERATION
Volume, issue
1 № 1 Published
Authors
Safronova Tatyana , Fatyanov Evgeny
DOI
https://doi.org/10.17516/2782-2214-0006
Published
05.03.2021
Trade, service, food industry
THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE
Volume, issue
1 № 1 Published
Authors
Pushmina Irina , Kolman Olga , Koyupchenko Irina , Kudryavtsev Mihail
DOI
https://doi.org/10.17516/2782-2214-0007
Published
05.03.2021
Trade, service, food industry
POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES
Volume, issue
1 № 4 Published
Authors
Gubanenko Galina , Cheremnykh Daria , Balyabina Tatiana , Glotova Marina
DOI
https://doi.org/10.17516/2782-2214-0030
Published
29.01.2022
Trade, service, food industry
PROMISING DIRECTIONS IN THE DEVELOPMENT OF NEW TYPES OF FOOD PRODUCTS USING FRUITS OF SORBUS SIBIRICA HEDL.
Volume, issue
1 № 4 Published
Authors
Pervishina Galina G , Kondratyuk Tatiana , Khudykh Timofey , Karymshakova Asiya , Valueva Ksenia , Korotchenko Irina
DOI
https://doi.org/10.17516/2782-2214-0036
Published
29.01.2022
Trade, service, food industry
A STUDY OF THE PREFERENCES OF CHINESE CONSUMERS IN CHOOSING ORGANIC FOOD IN CHINA
Volume, issue
2 № 3 Published
Authors
Vinichuk Oksana , Nikulina Tatyana , Savostina Svetlana
DOI
https://doi.org/10.17516/2782-2214-0061
Published
17.09.2022
Trade, service, food industry
RESEARCH OF CONSUMER PREFERENCES OF KRASNOYARSK RESIDENTS IN RELATION TO PASTRY WAFFLES
Volume, issue
2 № 3 Published
Authors
Gubanenko Galina , Sheveleva Alyona , Cheremnykh Daria , Zayceva Nadezhda , Balyabina Tatiana
DOI
https://doi.org/10.17516/2782-2214-0057
Published
17.09.2022
Trade, service, food industry
RESOURCE-SAVING TECHNOLOGY FOR GERMINATING SOY BEANS
Volume, issue
1 № 2 Published
Authors
Zayceva Nadezhda , Safronova Tatyana , Aleksandrenko Nina
DOI
https://doi.org/10.17516/2782-2214-0020
Published
10.07.2021
Trade, service, food industry
THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS
Volume, issue
1 № 3 Published
Authors
Kol'man Ol'ga Yakovlevna , Pushmina Irina , Ivanova Galina
DOI
https://doi.org/10.17516/2782-2214-0022
Published
26.10.2021
Trade, service, food industry
MASH BEANS SPROUTS (VIGNA RADIATE L.) AS VALUABLE FOOD OR INGREDIENT OF CULINARY PRODUCTS FROM THE POINT OF VIEW OF FOOD CHEMISTRY
Volume, issue
2 № 1 Published
Authors
Naimushina Lilia , Zykova Irina , Dyundikova Polina
DOI
https://doi.org/10.17516/2782-2214-0039
Published
20.05.2022
Trade, service, food industry
FEATURES OF THE BEHAVIOR OF CONSUMERS OF SERVICES OF CHINESE CATERING ENTERPRISES
Volume, issue
2 № 2 Published
Authors
Kmet Elena
DOI
https://doi.org/10.17516/2782-2214-0047
Published
11.07.2022
Trade, service, food industry
PUMPKIN MEAL AS A RAW MATERIAL FOR ENRICHING FLOUR CONFECTIONERY PRODUCTS
Volume, issue
2 № 4 Published
Authors
Kol'man Ol'ga Yakovlevna , Ivanova Galina
DOI
https://doi.org/10.17516/2782-2214-0071
Published
12.12.2022
Trade, service, food industry
GASTRONOMIC TOUR AS A COMPONENT OF THE HOTEL INDUSTRY
Volume, issue
3 № 1 Published
Authors
Kazina Valentina , Saryglar Asiata
DOI
https://doi.org/
Published
05.05.2023
Trade, service, food industry
ASSESSMENT OF THE WORK OF THE CONTACT SERVICE OF THE HOTEL "AURORA" PROKOPYEVSK CITY OF THE KEMEROVSK REGION
Volume, issue
3 № 2 Published
Authors
Teplyuk Nadezhda , Zayceva Nadezhda
DOI
https://doi.org/
Published
08.07.2023
Trade, service, food industry
FLOUR CONFECTIONERY PRODUCTS WITH THE USE OF AMARANTH FLOUR
Volume, issue
3 № 3 Published
Authors
Kokourov Sergej , Naimushina Lilia , Zykova Irina , Zharinova Kristina , Kovalenko Diana
DOI
https://doi.org/
Published
22.09.2023
Trade, service, food industry
ANALYSIS OF TRADE OFFERS OF FLOUR MIXTURES FOR BAKING BAKERY PRODUCTS
Volume, issue
3 № 4 Published
Authors
Yemelyanova Darya , Gubanenko Galina , Yalovenko Vasilina , Volkova Maria
DOI
https://doi.org/
Published
29.12.2023
Trade, service, food industry
THE IMPACT OF TOURIST DIGITALIZATION FOR THE IMPROVING OF THE FOOD INDUSTRY, HOSPITALITY AND CONSUMER GOODS MARKET
Volume, issue
4 № 2 Published
Authors
Volchenko Tatiana
DOI
https://doi.org/
Published
28.06.2024
Trade, service, food industry
THE SYSTEM OF ADAPTATION OF THE STAFF OF THE HOTEL BUSINESS
Volume, issue
4 № 3 Published
Authors
Mironova Irina , Chamara Yneta
DOI
https://doi.org/
Published
17.08.2024
Trade, service, food industry
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF NEW TYPES OF PROTEIN-VITAMIN SWEET DISHES
Volume, issue
1 № 2 Published
Authors
Ivanova Galina , Kol'man Ol'ga Yakovlevna , Nikulina Ekaterina Olegovna , Kirienko Olesya
DOI
https://doi.org/10.17516/2782-2214-0015
Published
10.07.2021
Trade, service, food industry
MODEL OF A CONTINUOUS DEODORIZER IN THE PROCESS OF FILM FLOW
Volume, issue
1 № 3 Published
Authors
Marchenkova Svetlana Georgievna , Gogoleva Ol'ga , Strupan Ekaterina Anatol'evna , Hudonogov Seogey
DOI
https://doi.org/10.17516/2782-2214-0023
Published
26.10.2021
Trade, service, food industry
STUDY OF THE POSSIBILITY OF USING REGIONAL PLANT INGREDIENTS OF THE ROSACEAE FAMILY IN THE PRODUCTION TECHNOLOGY OF BISCUIT SEMI-FINISHED PRODUCTS
Volume, issue
2 № 1 Published
Authors
Pervishina Galina G , Kondratyuk Tatiana , Korotchenko Irina , Alekseeva Tatyana
DOI
https://doi.org/10.17516/2782-2214-0041
Published
20.05.2022
Trade, service, food industry
STUDY OF THE BEHAVIOR OF CHINESE CONSUMERS WHEN CHOOSING AGRICULTURAL PRODUCTS ON THE INTERNET
Volume, issue
2 № 2 Published
Authors
Nikulina Tatyana , Vinichuk Oksana , Perminova Galina
DOI
https://doi.org/10.17516/2782-2214-0050
Published
11.07.2022
Trade, service, food industry
THE USE OF SCHISANDRA CHINENSIS FRUITS IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS
Volume, issue
2 № 4 Published
Authors
Sergienko Evgeniya , Naimushina Lilia , Zykova Irina
DOI
https://doi.org/10.17516/2782-2214-0068
Published
12.12.2022
Trade, service, food industry
SPECIALIZED NUTRITION FOR DIABETES MELLITUS
Volume, issue
3 № 1 Published
Authors
Shakhova Ruslana , Gubanenko Galina , Kiseleva Olga , Meteleva Ksenia , Zayceva Nadezhda
DOI
https://doi.org/
Published
05.05.2023
Trade, service, food industry
DEVELOPMENT OF NEW TYPES OF BAKERY PRODUCTS USING PRODUCTS OF PROCESSING OF COMMON BIRD CHERRY
Volume, issue
1 № 2 Published
Authors
Komissarova Ekaterina , Safronova Tatyana
DOI
https://doi.org/10.17516/2782-2214-0016
Published
10.07.2021
Trade, service, food industry
CHARACTERISTIC OF THE CURRENT STATE OF THE MARKET OF HOTEL SERVICES IN KRASNOYARSK REGION
Volume, issue
1 № 3 Published
Authors
Safronova Tatyana , Yakusheva Alyona , Aleksandrenko Nina
DOI
https://doi.org/10.17516/2782-2214-0026
Published
26.10.2021
Trade, service, food industry
SPACE OPTIMIZATION AND HOTEL ACCESSIBILITY REQUIREMENTS FOR PEOPLE WITH LIMITED MOBILITY
Volume, issue
2 № 1 Published
Authors
Teplyuk Nadezhda
DOI
https://doi.org/10.17516/2782-2214-0042
Published
20.05.2022
Trade, service, food industry
ASSESSMENT OF THE COMPETITIVENESS OF 3-STAR HOTELS IN KRASNOYARSK
Volume, issue
1 № 3 Published
Authors
Yabrova Olga , Kamoza Tatyana , Safronova Tatyana , Yakusheva Alyona
DOI
https://doi.org/10.17516/2782-2214-0027
Published
26.10.2021
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