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Issue | Title | |
Vol 4, No 2 (2021) | Preparation and use of the whey protein microparticulate in the sour cream production technology | Abstract similar documents |
E. I. Melnikova, E. B. Stanislavskaya | ||
"... ://doi. org/10.21323/2618-9771-2020-4-2-117-125 FOR CITATION: Melnikova, E.I., Stanislavskaya, E.B ..." | ||
Vol 7, No 2 (2024) | Justification of membrane filtration parameters in the production of whey protein isolate | Abstract similar documents |
E. I. Melnikova, E. B. Stanislavskaya, E. V. Bogdanova, E. D. Shabalova | ||
Vol 7, No 4 (2024) | Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods | Abstract similar documents |
G. M. Sviridenko, M. B. Zakharova, E. V. Topnikova | ||
Vol 6, No 2 (2023) | Study of oleogel based on components Helianthus annuus L. and Rosmarinus officinalis L. as frying oil | Abstract PDF (Eng) similar documents |
A. V. Samoylov, T. B. Tsyganova, E. A. Yakovlev, E. V. Dudkina | ||
Vol 5, No 2 (2022) | Study of the functional properties of a fermented milk product based on mare’s milk | Abstract similar documents |
E. S. Simonenko, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov | ||
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 4, No 3 (2021) | The main factors of marmalade molecular structure formation | Abstract similar documents |
N. B. Kondratev, M. V. Osipov, O. S. Rudenko, E. V. Kazantsev, E. S. Kalinkina | ||
Vol 7, No 1 (2024) | Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort | Abstract similar documents |
E. M. Serba, E. R. Kryuchkova, L. V. Rimareva, M. B. Overchenko, N. I. Ignatova, S. V. Pavlenko | ||
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 | ||
Vol 7, No 4 (2024) | Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake | Abstract similar documents |
E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko | ||
Vol 5, No 4 (2022) | Urban agricultural activities, a food system resilience strategy during COVID-19 in Haiti | Abstract PDF (Eng) similar documents |
B. Paul | ||
Vol 5, No 1 (2022) | FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS | Abstract similar documents |
E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova | ||
"... ability, while its stability increases significantly up to 80%, i. e., almost twice. The resulting foamy ..." | ||
Vol 6, No 3 (2023) | Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure | Abstract similar documents |
N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova | ||
Vol 6, No 4 (2023) | Assessment of the efficiency of virus extraction from food matrices and the frequency of occurrence of contaminated products in the retail network | Abstract similar documents |
Yu. K. Yushina, A. A. Semenova, O. A. Kuznecova, D. M. Satabaeva, E. V. Zaiko, B. Velebit | ||
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 | ||
Vol 8, No 1 (2025) | Lawsonia inermis extract: Antibacterial, anticancer and antioxidant properties | Abstract PDF (Eng) similar documents |
S. Revathi, E. K. Nasser, H. K. Wafaa, A. B. Altemimi, S. Sutikno, T. Kartika, I. Guswenrivo, F. H. Awlqadr, T. G. Abedelmaksoud | ||
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 | ||
"... 20 40 60 80 100 120 1 2 6 10 A ir b ub bl e m ea n di am et er , μ m Storage ..." | ||
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 | ||
"... . FOR CITATION: Boistean A., Chirsanova A., Ciumac J., Gaina B. The particularities of the clarification process ..." | ||
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 | ||
"... for the modernization of livestock. Bulletin of VNIIMZH,2(26), 49–55. (in Russian) 11. Belokrylova, E.A., Uage, M.B ..." | ||
Vol 2, No 1 (2019) | Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors | Abstract PDF (Eng) similar documents |
A. A. Printseva, N. Yu. Sharova, T. V. Vybornova, B. S. Manzhieva | ||
"... .V., Manzhieva B.S. Features of low-temperature storage of streptomyces strains - producers of glycosidaz ..." | ||
Vol 2, No 1 (2019) | Beta-glucans from biomass of plant and microbial origin | Abstract PDF (Eng) similar documents |
N. Yu. Sharova, B. S. Manzhieva, A. A. Printseva, T. V. Vybornova | ||
"... : : Sharova N.Yu., Manzhieva B.S., Printseva A.A., Vybornova T.V., Beta-glucans from biomass of plant ..." | ||
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 | ||
"... ., 12. Теl.: +7–495–610–83–85, E-mail: sitnikova.p.b@gmail.com ORCID: https://orcid.org/0000–0002–4098 ..." | ||
Vol 4, No 1 (2021) | Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation | Abstract similar documents |
O. B. Fedotova, N. S. Pryanichnikova | ||
"... WITH A FOOD PRODUCT AT EXPOSURE TO ULTRAVIOLET RADIATION Olga B. Fedotova, Nataliya S. Pryanichnikova ..." | ||
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 2, No 4 (2019) | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS | Abstract PDF (Eng) similar documents |
T. V. Savenkova, A. R. Karimov, M. A. Taleysnik, T. V. Gerasimov, N. B. Kondratev | ||
"... , commensurately), i. e. the following ratio must be observed λ n b. (2) In this case, the acoustic dispersion ..." | ||
Vol 4, No 4 (2021) | Evaluation of microbiological risks in cream as a raw material for buttermaking | Abstract similar documents |
G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova | ||
Vol 6, No 1 (2023) | Development of a personalized diet using the structural optimization method | Abstract similar documents |
A. B. Lisitsyn, I. M. Chernukha, M. А. Nikitina | ||
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 2, No 1 (2019) | Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process | Abstract PDF (Eng) similar documents |
S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, A. E. Ryabova | ||
"... of preparing water for powder products solving. Dairy Industry, 10, 66-67. (in Russian) 78. Ryabchikov, B.E ..." | ||
Vol 6, No 2 (2023) | The sociocultural and productivity nexus in yam farming in Nigeria | Abstract PDF (Eng) similar documents |
E.-O. S. Ema, J. E. Obidegwu, E. M. Akpabio | ||
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 | ||
"... from 20 to 30 °, i. e., in conditions under which the dough rolling and proofing operations take place ..." | ||
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 | ||
"... . DePeters, E.J., German, J.B., Taylor, S.J., Essex, S.T., Perez-Monti, H. (2001). Fatty acid ..." | ||
Vol 3, No 3 (2020) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION) | Abstract PDF (Eng) similar documents |
L. N. Krikunova, E. V. Dubinina | ||
"... –93913–086–0 (in Russian) 19. Rimareva, L.V., Ovcharenko, M.B., Serba, E.M., Ignatova, N.I. (2013). Ef ..." | ||
Vol 7, No 2 (2024) | Technological aspects and requirements to raw materials for increasing the nutritional value of glaze | Abstract similar documents |
E. V. Mazukabzova | ||
Vol 3, No 4 (2020) | Features of micro- and ultrastructure of low-fat butter and its low-fat analogues | Abstract PDF (Eng) similar documents |
E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova | ||
"... , b and d) differed from the control samples (Figure 1, e) by an in- creased amount and less ..." | ||
Vol 3, No 4 (2020) | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa | Abstract PDF (Eng) similar documents |
G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova | ||
"... , Anastasiya N. Shishkina, Evgeniya E. Uskova All-Russian Scientific Research Institute of Butter ..." | ||
Vol 7, No 1 (2024) | Prediction of enzyme action for extraction of antimicrobial substances from Sus scrofa and Bos taurus | Abstract similar documents |
E. K. Polishchuk, E. A. Kotenkova | ||
Vol 5, No 3 (2022) | Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses | Abstract PDF (Eng) similar documents |
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
Vol 4, No 4 (2021) | Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes | Abstract similar documents |
I. V. Kobelkova, M. M. Korosteleva, D. B. Nikityuk, M. S. Kobelkova | ||
Vol 1, No 3 (2018) | ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH | Abstract PDF (Eng) similar documents |
Liliya V. Fedulova, Ekaterina R. Vasilevskaya, Elena A. Kotenkova, Elta B. Kashinova | ||
"... .R., Kotenkova E.A., Kashinova E.B. шинова Э.Б. Применение альтернативных методов биомоделирования для ..." | ||
Vol 6, No 4 (2023) | Leather bergenia as an alternative to synthetic colorants for food systems | Abstract similar documents |
S. V. Tsyrendorzhieva, S. D. Zhamsaranova, B. A. Bazhenova, I. V. Khamaganova | ||
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 6, No 4 (2023) | Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses | Abstract PDF (Eng) similar documents |
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
Vol 8, No 2 (2025) | Development of a method for determining the mass fraction of cocoa products in confectionery by the content of alkaloids | Abstract similar documents |
N. B. Kondratev, O. S. Rudenko, M. V. Osipov, I. A. Belova | ||
Vol 6, No 4 (2023) | Influence of pH on protein extraction from Sus scrofa pancreas | Abstract similar documents |
E. K. Polishchuk, M. A. Aryzina, M. E. Spirina, E. A. Kotenkova | ||
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 | ||
"... that affect the texture [27,28]. FOR CITATION: Lepilkina O. V., Mordvinova V. A., Topnikova E. V ..." | ||
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 | ||
"... INDUSTRY Sergey A. Khurshudyan, Konstantin V. Kobelev, Anastasiya E. Ryabova* All-Russian Scientific ..." | ||
Vol 5, No 4 (2022) | Study of the composition of the residual microflora of milk after pasteurization | Abstract similar documents |
G. M. Sviridenko, T. V. Komarova, E. E. Uskova | ||
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 | ||
"... . FOR CITATION: Oganesyants L.A., Panasyuk A.L., Kuzmina E.I. Rational use of the secondary resources ..." | ||
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