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Issue | Title | |
Vol 7, No 1 (2024) | Food waste as a raw material for production of polyhydroxyalkanoates: State and prospects | Abstract similar documents |
A. P. Kuznetsova, R. I. Al-Shekhadat | ||
Vol 1, No 3 (2018) | INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING | Abstract PDF (Eng) similar documents |
Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn | ||
"... .V., Mittelshtein T.M., Kuznetsova T.G., Pchelki na V.A., Spiridonov K.I., Lisitsyn A.B. Influence of beef marbling ..." | ||
Vol 2, No 2 (2019) | PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE | Abstract PDF (Eng) similar documents |
P. B. Sitnikova, A. A. Tvorogova | ||
"... –116 (in Russian) 4. Tvorogova, A.A., Sitnikova, P.B. (2015). Physical and chemical changes in frozen ..." | ||
Vol 2, No 4 (2019) | BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS | Abstract PDF (Eng) similar documents |
I. S. Vitol, N. A. Igoryanova, E. P. Meleshkina | ||
"... A method has been developed for the production of organic ingredients from secondary products ..." | ||
Vol 2, No 4 (2019) | DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS | Abstract PDF (Eng) similar documents |
G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova | ||
"... High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content ..." | ||
Vol 3, No 2 (2020) | RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM | Abstract PDF (Eng) similar documents |
A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova | ||
"... 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the ..." | ||
Vol 6, No 3 (2023) | Prospects for including edible insects into the food composition | Abstract similar documents |
K. G. Kuznetsova, V. Yu. Sitnov, D. S. Ryabukhin | ||
Vol 4, No 3 (2021) | Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures | Abstract similar documents |
I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova | ||
Vol 3, No 3 (2020) | TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS | Abstract PDF (Eng) similar documents |
G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova | ||
"... , Polzunovsky vestnik, 3, 35–37. (In Russian) 3. Sigareva, M.A., Mogilny, M.P., Shaltumaev, T. Sh. (2015). Use ..." | ||
Vol 7, No 4 (2024) | Overview of instrumental methods used in the field of food analysis | Abstract similar documents |
L. N. Rozhdestvenskaya, S. P. Romanenko, I. O. Lomovsky, A. P. Lachugin | ||
Vol 4, No 3 (2021) | Specialized meat semi-finished products for prevention of liver diseases | Abstract similar documents |
O. P. Boleshenko, M. A. Aslanova, A. L. Bero | ||
Vol 7, No 2 (2024) | QSAR of acyl alizarin red biocompound derivatives of Rubia tinctorum roots and its ADMET properties as anti-breast cancer candidates against MMP-9 protein receptor: In Silico study | Abstract PDF (Eng) similar documents |
M. R.T. Alifiansyah, M. A. Herdiansyah, R. C. Pratiwi, R. P. Pramesti, N. W. Hafsyah, A. P. Rania, Ju. E.R.P. Putra, P. A. Cahyono, . Litazkiyyah, S. K. Muhammad, A. A.A. Murtadlo, V. D. Kharisma, A. N.M. Ansori, V. Jakhmola, P. K. Ashok, J. M. Kalra, H. Purnobasuki, I. A. Pratiwi | ||
Vol 4, No 4 (2021) | Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage | Abstract similar documents |
K. A. Kanina, N. A. Zhizhin, E. A. Karakulova, P. R. Atanasov | ||
Vol 1, No 4 (2018) | RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES | Abstract PDF (Eng) similar documents |
I M. Pochitskaya, A. P. Laktionova, V. L. Roslik | ||
"... . 2018; 1(4): 19–26. DOI: 10.21323/2618–9771–2018–1–4–19–26 FOR CITATION: Pochitskaya I.M., Laktionova A.P ..." | ||
Vol 7, No 3 (2024) | Lactobacilli as additional cultures in cheese making | Abstract similar documents |
N. P. Sorokina, I. V. Kucherenko, A. L. Bruckaya | ||
Vol 7, No 1 (2024) | Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses | Abstract PDF (Eng) similar documents |
A. V. Gutnov, G. S. Kachmazov, P. N. Chalikidi, A. Yu. Tuaeva | ||
Vol 7, No 4 (2024) | Predicting composition of a functional food product using computer simulation | Abstract similar documents |
M. A. Nikitina, I. M. Chernukha, M. P. Artamonova, A. T. Qusay | ||
Vol 8, No 1 (2025) | Effect of thermoultrasonic treatment on the antioxidant activity of elderberry (Sambucus nigra L.) juice | Abstract similar documents |
L. Ch. Burak, A. P. Zavaley, V. V. Yablonskaya, A. N. Sapach | ||
Vol 7, No 1 (2024) | Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings | Abstract similar documents |
O. V. Zinina, S. P. Merenkova, M. B. Rebezov, E. A. Vishnyakova | ||
Vol 8, No 1 (2025) | Phenolic compounds, organic acids, methylxanthines and soluble sugars profiles in cocoa placenta | Abstract PDF (Eng) similar documents |
K. A. Goudé, K. H. Kouamé, O. J. Gbotognon, E. J. P. Kouadio | ||
Vol 5, No 4 (2022) | Study of morphological features and growth parameters of psychrophilic microalgae and cyanobacteria | Abstract similar documents |
V. F. Dolganyuk, E. V. Kashirskikh, E. A. Budenkova, A. P. Andreeva, S. A. Sukhikh | ||
Vol 5, No 3 (2022) | In vitro study of biologically active properties of complexes isolated from biomass of microscopic algae | Abstract similar documents |
V. F. Dolganyuk, O. O. Babich, S. A. Sukhikh, E. V. Ulrikh, E. V. Kashirskikh, A. P. Andreeva | ||
Vol 5, No 2 (2022) | Protein-fat concentrate for enrichment of wheat flour | Abstract similar documents |
G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, S. N. Kolomiets | ||
Vol 7, No 4 (2024) | Effectiveness assessment of the bifidobacteria encapsulation when enriching juice-containing beverages with probiotics | Abstract similar documents |
O. P. Neverova, O. V. Zinina, Ch. Li, Zh. Liang, M. B. Rebezov, E. A. Vishnyakova, E. S. Barykina | ||
"... processing for 30 minutes at 98°C. The differences were statistically significant (p≤0.05). Thus, using ..." | ||
Vol 8, No 1 (2025) | Biochemical changes in rats after treatment with soft drink and menthol flavoured candy | Abstract PDF (Eng) similar documents |
E. F. Isoje, I. O. Okoro, B. M. A. Ali, G. I. Edo, E. Yousif, J. Okpoghono, E. O. Okoro, S. U. Okom, A. E. A. Essaghah, H. Umar, J. O. Owheruo, P. O. Akpoghelie, D. S. Ahmed | ||
"... levels of total protein (TP) and albumin (Alb), and significantly (p < 0.05) higher serum levels ..." | ||
Vol 2, No 3 (2019) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS) | Abstract PDF (Eng) similar documents |
L. N. Krikunova, E. V. Dubinina, V. P. Osipova | ||
"... , A.P., Traubenberg, S.E., Kochetkova, A.A., Kolpakova, V.V., Vi- tol, I.S., Kobeleva, I.B. (2016 ..." | ||
Vol 6, No 4 (2023) | Substantiation, directions and results of using whey processed products in ice cream production | Abstract similar documents |
P. B. Sitnikova, N. V. Kazakova | ||
Vol 7, No 3 (2024) | Application of whey protein microparticulates in the production of ice cream and other dairy products | Abstract similar documents |
P. B. Sitnikova, N. V. Kazakova | ||
Vol 8, No 1 (2025) | Enzymatic hydrolysates of grain and products of its processing. A review of the subject field | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina | ||
Vol 3, No 2 (2020) | CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING | Abstract PDF (Eng) similar documents |
T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova | ||
"... characterized by a high approximation coefficient. The dependence of the color characteristic of flour in the ..." | ||
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 | ||
Vol 6, No 1 (2023) | Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
Vol 4, No 1 (2021) | To the question of determining glycemic index by glucose | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, G. N. Dubtsova | ||
"... , 46, 83–90. https://doi.org/ 10.1016/j.ifset.2017.10.005 21. Nechaev, A.P., Traubenberg, S ..." | ||
Vol 6, No 4 (2023) | Compositions of enzyme preparations for targeted modification of multicomponent bran | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, L. N. Krikunova | ||
Vol 7, No 1 (2024) | Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health | Abstract PDF (Eng) similar documents |
L. Rahmah, Arif N. M. Ansori, Novi I. P. Sari | ||
Vol 7, No 3 (2024) | Current developments in grain science. Review | Abstract similar documents |
E. P. Meleshkina, L. V. Vanina, I. S. Vitol | ||
Vol 1, No 2 (2018) | CHITIN- AND CHITOSAN BIOSORBENTS FROM CITRIC A CID MYCELIAL INDUSTRIAL WASTE | Abstract PDF (Eng) similar documents |
L. V. Novinyuk, D. K. Kulyov, I. V. Negrutsa, P. Z. Velinzon | ||
"... . Bioresource Tech- nology, 101(6), 1769–1775 REFERENCES: 1. Skryabin, K.G., Vokhoreva, G.A., Varlamov, V.P ..." | ||
Vol 6, No 4 (2023) | The effect of ultrasound on the feed mixture of sunflower cake and whey | Abstract similar documents |
S. K. Volonchuk, V. B. Mаzalevskiy, S. V. Stankevich, G. P. Chekryga | ||
Vol 2, No 4 (2019) | AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS | Abstract PDF (Eng) similar documents |
S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova | ||
"... refrigerated transport, presales storage) of the continuous cold chain on the way to a consumer. Apple fruits ..." | ||
Vol 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
G. A. Zakladnoy | ||
"... Resistance of stored grain pests to phosphine is a problem that is being treated in many countries ..." | ||
Vol 3, No 1 (2020) | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR | Abstract PDF (Eng) similar documents |
A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina | ||
"... in vinegar cle ing p ocess Time is a p ram ter that influences the clearing process. In order to d termin ..." | ||
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 | ||
"... present studies were performed. Samples of grain, harvest 2017, were placed in a desiccator over salt ..." | ||
Vol 3, No 1 (2020) | MODERN ANALYSIS METHODS USE IN ORDER TO ESTABLISH THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS | Abstract PDF (Eng) similar documents |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov | ||
"... «light» and «heavy» isotopes during biological and geochemical processes within a single region. The ..." | ||
Vol 4, No 3 (2021) | Studies of the content of optical isomers of amino acids in food | Abstract similar documents |
A. S. Knyazeva, D. A. Utyanov, A. V. Kulikovskii, A. A. Kurzova | ||
Vol 3, No 4 (2020) | Historical and statistical data on the development of the domestic alcoholic beverages industry | Abstract PDF (Eng) similar documents |
S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova | ||
"... ). Moscow: Belo- vodye. — 544 p. ISBN: 5–88901–018–2 7. Khurshudyan, S.A., Zaychik, Ts.R. (2009). History ..." | ||
Vol 5, No 3 (2022) | Defrosted products with preserved micro- and macrostructure | Abstract similar documents |
I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova | ||
Vol 5, No 4 (2022) | Authentication of vegetable oils using isotope mass spectrometry | Abstract similar documents |
A. L. Panasyuk, D. A. Sviridov, A. A. Shilkin | ||
Vol 4, No 3 (2021) | Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content | Abstract similar documents |
A. A. Ruban, M. V. Novikova (Zakharova), A. A. Kostin | ||
Vol 2, No 2 (2019) | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY | Abstract PDF (Eng) similar documents |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina | ||
"... grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain ..." | ||
Vol 2, No 3 (2019) | ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001 | Abstract PDF (Eng) similar documents |
Yu. A. Kuzlyakina, Z. A. Yurchak, B. D. Baskhamdgieva | ||
"... waste and wastewater. As a result, it has a major impact on climate change, consumption of natural ..." | ||
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