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| Issue | Title | |
| 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 | ||
| "... ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm ..." | ||
| 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 | ||
| "... in the elastic modulus (G’) and dynamic viscosity (h’). The length of the cheese thread, as one of the main ..." | ||
| 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 | ||
| Vol 4, No 1 (2021) | Determining the authenticity of turmeric | Abstract similar documents |
| N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani | ||
| Vol 4, No 1 (2021) | Water in bakery production technology products with delayed bakery | Abstract similar documents |
| Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova | ||
| Vol 3, No 1 (2020) | FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS | Abstract PDF (Eng) similar documents |
| D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova | ||
| Vol 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
| G. A. Zakladnoy | ||
| Vol 2, No 2 (2019) | DEFORMATION FEATURES OF UNIAXIAL COMPRESSION OF SAMPLES FROM THE POTATO TUBERS FLESH | Abstract PDF (Eng) similar documents |
| V. G. Zhukov, N. D. Lukin | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| Vol 2, No 2 (2019) | ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN | Abstract PDF (Eng) similar documents |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| Vol 3, No 3 (2020) | PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP | Abstract PDF (Eng) similar documents |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| "... .4 units. INU/g of syrup DS; time 20–24 h. A sample of oligofructose syrup was obtained using ..." | ||
| Vol 3, No 2 (2020) | СONCEPT AND CALCULATION OF THE LIMIT TRANSVERSE SIZE OF CAPILLARIES | Abstract PDF (Eng) similar documents |
| V. G. Zhukov, N. D. Lukin | ||
| Vol 2, No 4 (2019) | EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN | Abstract PDF (Eng) similar documents |
| Yu. F. Markov, A. N. Buriak, L. G. Eresko | ||
| "... in natural climatic conditions with intensive insolation, the increase was 1.7 mg KOH/1 g of fat (from 7.3 mg ..." | ||
| Vol 3, No 2 (2020) | FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY | Abstract PDF (Eng) similar documents |
| O. V. Lepilkina, I. V. Loginova, O. G. Kashnikova | ||
| Vol 2, No 1 (2019) | Balance of protein supplements according to the criterion of convertible protein | Abstract PDF (Eng) similar documents |
| S. V. Zverev, M. A. Nikitina | ||
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| Vol 2, No 3 (2019) | METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE | Abstract PDF (Eng) similar documents |
| M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
| Vol 2, No 2 (2019) | DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS | Abstract PDF (Eng) similar documents |
| N. E. Posokina, N. M. Alabina, A. Yu. Davydova | ||
| Vol 2, No 4 (2019) | THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS | Abstract PDF (Eng) similar documents |
| Marina V. Gernet, I. N. Gribkova, O. A. Borisenko | ||
| Vol 3, No 3 (2020) | METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION | Abstract PDF (Eng) similar documents |
| T. A. Fomina, V. Yu. Kornienko, M. Yu. Minaev | ||
| Vol 3, No 3 (2020) | RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA | Abstract PDF (Eng) similar documents |
| I. I. Ageikina, E. G. Lazareva, I. Yu. Mikhailova, V. K. Semipyatny | ||
| 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 | ||
| Vol 3, No 3 (2020) | THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova | ||
| "... The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel ..." | ||
| Vol 3, No 4 (2020) | Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| Vol 3, No 4 (2020) | Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina, T. V. Bushueva, T. E. Borovik | ||
| 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 | ||
| "... from 0.70 to 1.21 mcg/g. At that during storage the optical properties of flour variety with the lowest ..." | ||
| Vol 3, No 4 (2020) | DNA authentication technologies for product quality monitoring in the wine industry | Abstract PDF (Eng) similar documents |
| E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, I. Yu. Mikhailova, V. K. Semipyatny, R. R. Vafin | ||
| 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 | ||
| Vol 3, No 2 (2020) | INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES | Abstract PDF (Eng) similar documents |
| E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev | ||
| Vol 2, No 2 (2019) | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES | Abstract PDF (Eng) similar documents |
| T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, M. A. Taleysnik | ||
| 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 | ||
| 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 | ||
| Vol 4, No 1 (2021) | Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| 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 | ||
| Vol 4, No 1 (2021) | Potential for the application of DNA technologies in the brewing industry | Abstract similar documents |
| E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, S. V. Tuylkin, R. R. Vafin | ||
| 1 - 35 of 35 Items | ||
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