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Issue | Title | |
Vol 2, No 4 (2019) | DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE | Abstract PDF (Eng) similar documents |
A. V. Samoilov, N. M. Suraeva, S. V. Koptsev, S. V. Glazkov | ||
"... and sorbic acids added to pureed vegetables have been developed. Distilled water and acetone were used ..." | ||
Vol 5, No 1 (2022) | ASSESSMENT OF THE TOXIC POTENTIAL OF A MIXTURE OF ASPARTAM AND SORBIC ACID WITH BIOASSAY | Abstract similar documents |
M. V. Zaytseva, N. M. Suraeva, A. V. Samoilov | ||
"... The biomarkers of the subchronic toxicity of binary mixtures of food additives sorbic acid ..." | ||
Vol 2, No 1 (2019) | Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes | Abstract PDF (Eng) similar documents |
A. S. Dydykin, O. K. Derevitskaya, A. N. Ivankin, A. V. Kulikovskii, E. I. Dragunskaya | ||
"... of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment ..." | ||
Vol 3, No 2 (2020) | IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE | Abstract PDF (Eng) similar documents |
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova | ||
"... characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat ..." | ||
Vol 2, No 2 (2019) | CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS | Abstract PDF (Eng) similar documents |
Yu. D. Gavrichenkov, A. S. Razvorotnev, I. A. Kechkin, I. A. Verezhnikova | ||
"... , the indicator is considered — acid number of fat (ANF) mg KOH per gram of fat in the stored grain sample ..." | ||
Vol 2, No 4 (2019) | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION | Abstract PDF (Eng) similar documents |
E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova | ||
"... kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce ..." | ||
Vol 5, No 2 (2022) | Formation of uric acid in grain produced by rhyzopertha dominica (f.) | Abstract similar documents |
G. A. Zakladnoy, A. V. Yaitskikh, D. S. Stepanenko | ||
"... The study describes the peculiarities of the development of uric acid produced by lesser grain ..." | ||
Vol 1, No 1 (2018) | TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS | Abstract PDF (Eng) similar documents |
Alexander I. Panasyuk, Konstantin V. Kobelev, Elena I. Kuzmina, Larisa I. Rozina, Dilyara R. Letfullina | ||
"... it, is the production of vinegar. The article presents data on the study of volatile components, organic acids and amino ..." | ||
Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
O. V. Lepilkina, A. I. Grigorieva | ||
"... , enzymes of psychrotrophic bacteria and lactic acid microorganisms that enter milk both accidentally (non ..." | ||
Vol 1, No 1 (2018) | RESEARCH OF INVERTASE ACTIVITY WHEN CHANGING THE PARAMETERS OF THE FERMENTATION PROCESS SUGAR-MINERAL MEDIUM AND HYDROLYSATE OF STARCH BY THE MICROMYCETE Aspergillus niger | Abstract PDF (Eng) similar documents |
Anastasia A. Printseva, Natalya Yu Sharova, Tatyana V. Vybornova | ||
"... acid, can synthesize hydrolytic enzymes with invertase activity with a deep cultivation method ..." | ||
Vol 1, No 4 (2018) | IFLUENCE OF FUNCTIONAL FOOD PRODUCT ON SERUM FATTY ACID COMPOSITION IN HYPERLIPIDEMIC RATS | Abstract PDF (Eng) similar documents |
I. M. Chernukha, E. A. Kotenkova | ||
"... of saturated fatty acids by 21.1%(P<0.05), mainly due to palmitic fatty acid reduction by 42.0% (P<0 ..." | ||
Vol 7, No 1 (2024) | Optimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp. | Abstract PDF (Eng) similar documents |
D. E. Mohamed, A. M. Alian, R. M. Mohamed | ||
"... Kojic acid (KA) is an organic acid that is generated by various fungi, particularly by Aspergillus ..." | ||
Vol 7, No 2 (2024) | Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine | Abstract similar documents |
D. A. Utyanov, A. V. Kulikovskii, D. V. Khvostov, A. A. Kurzova | ||
"... of the Maillard reaction. Amino acids, carbohydrates and creatin(in)e are assigned to the main precursors ..." | ||
Vol 7, No 4 (2024) | Improvement and quality evaluation of rutab date paste fortified with wheat germ | Abstract PDF (Eng) similar documents |
A. S. Dyab, Kh. M. Atieya, M. A. Abdel Salam | ||
"... %, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological quality ..." | ||
Vol 5, No 4 (2022) | Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses | Abstract similar documents |
V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova | ||
"... , acid number, Reichert-Meissl number and fatty acid composition of the fatty phase of cheeses were ..." | ||
Vol 5, No 3 (2022) | Balanced composition of multicomponent groats in conditions of the adequate nutrition concept | Abstract similar documents |
S. V. Zverev, O. V. Politukha | ||
"... protein corresponds to the minimal essential amino acid (EAA) score not lower than one. The B: C ratio ..." | ||
Vol 5, No 4 (2022) | Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
"... by the highest proteolytic activity, while the activity of neutral proteinases exceeded the activity of acid ..." | ||
Vol 1, No 4 (2018) | DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS | Abstract PDF (Eng) similar documents |
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, A. N. Ivankin | ||
"... standards and requirements for fatty acid composition (FAC) of meat products and the content of vegetable ..." | ||
Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract similar documents |
S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
"... of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual ..." | ||
Vol 4, No 2 (2021) | Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses | Abstract similar documents |
G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova | ||
"... of the organoleptic characteristics of the cheeses. It is shown that the composition of the main acid-forming starter ..." | ||
Vol 6, No 2 (2023) | Protein preparations from rapse processing waste: A review of the current status and development prospects of existing technologies | Abstract similar documents |
I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. M. Serba, N. G. Mashentseva | ||
"... (Brassicaceae napus) is of great interest due to its high oil content (39.80–46.00%) and rich fatty acid ..." | ||
Vol 6, No 3 (2023) | Assessment of the palatability of Atlantic salmon by NMR spectroscopy | Abstract similar documents |
L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova | ||
"... fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine ..." | ||
Vol 6, No 3 (2023) | Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile | Abstract PDF (Eng) similar documents |
Sh. D. Mirzaxmedov, J. H. Hasanov, C. G. Octavio, E. M. Sultonova, E. H. Nematov, A. H. Nabiyev | ||
"... acids profile. Besides its high content of unsaturated fatty acids, flaxseed oil is known for its low ..." | ||
Vol 7, No 1 (2024) | Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk | Abstract PDF (Eng) similar documents |
A. N. Saalieva, A. M. Usubalieva, M. M. Musulmanova | ||
"... (4.95, 4.55 and 5.3%, respectively). Milk we studied is high in amino acids such as methionine ..." | ||
Vol 7, No 1 (2024) | Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products | Abstract similar documents |
E. N. Pirogova, E. V. Topnikova, E. S. Danilova | ||
"... on the research results, differences in the fatty acid composition of the studied butter samples were established ..." | ||
Vol 7, No 4 (2024) | Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation | Abstract similar documents |
S. N. Cherviak, V. A. Boyko, V. A. Oleinikova, А. V. Romanov | ||
"... of carbohydrate-acid and phenolic complexes of grapes as they reach technical and phenolic ripeness ..." | ||
Vol 8, No 1 (2025) | Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers | Abstract PDF (Eng) similar documents |
R. M. Mohamed, M. R. Ali | ||
Vol 5, No 3 (2022) | Composition of fatty acids in the muscle and fat tissue of young sheep | Abstract similar documents |
O. N. Orlova, L. S. Dmitrieva, V. I. Erochenko, L. V. Krichun | ||
"... The article presents the results of studies of the content of fatty acids in the lipids ..." | ||
Vol 6, No 4 (2023) | Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation | Abstract similar documents |
G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova | ||
"... acid bacteria, i. e., bacterial starter cultures with different species and strain composition ..." | ||
1 - 29 of 29 Items |
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