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Vol 2, No 3 (2019) STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... fraction of moisture 43%; FOR CITATION: Smykov I. T. Study of the enzymatic stage of milk gelation ..."
 
Vol 3, No 4 (2020) Protein-polysaccharide interactions in dairy production Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... , FOR CITATION: Smykov IT. Protein-polysaccharide interactions in dairy production. Food systems. 2020; 3(4 ..."
 
Vol 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract  PDF (Eng)  similar documents
I, T. Smykov
"... ;1(2):12-20. DOI: 10.21323/2618–9771–2018–1–2–12–20 FOR CItAtION: Smykov I.t. Milk curd cutting time ..."
 
Vol 4, No 3 (2021) Influence of different milk-clotting enzymes on the process of producing soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
 
Vol 2, No 3 (2019) LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA Abstract  PDF (Eng)  similar documents
S. T. Bykova, T. G. Kalinina
"... and power values are defined. It is shown that in the received products protein content doesn’t exceed ..."
 
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
"... WITH PHENYLKETONURIA Svetlana T. Bykova1,* Tamara G. Kalinina1, Tatyana V. Bushueva2,3, Tatyana E. Borovik2,4 1 All ..."
 
Vol 2, No 4 (2019) INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY Abstract  PDF (Eng)  similar documents
V. V. Eveleva, T. M. Cherpalova
"... FOR CITATION: Eveleva V. V., Cherpalova T. M. Innovative decisions to improve food quality and safety. Food ..."
 
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
"... .V., Kochetkova, A.A, Voro- bieva, I.S., Kiseleva, T.L. (2016). The production technology of diabetic confection ..."
 
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
"... of FOS consumption is 5–10 g/day. FOR CITATION: Puchkova T. S., Pikhalo D. M., Karasyova O. M ..."
 
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
"... . Fernandes, T.J.R., Costa, J., Oliveira, M.B. P.P., Mafra, I. (2018). Exploiting 16S rRNA gene ..."
 
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
"... ca l de n si ty E ff ec t of a  d ec ol or i- za ti on , % P ro te in , % E ff ec ..."
 
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
"... , inhibi- tory activity, proteinase activity FOR CITATION: : Printseva A.A., Sharova N.Yu., Vybornova T ..."
 
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
"... compounds of pentosans and hexosans, pH = 3.9 ± 0.1; t = 37 ± 2 ○C, τ = 60 min, a dosage of 2 units CA/g ..."
 
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
"... - fectionery» (1992). [Ed.: Bernshtejn T.S. i dr.]. M., All-Union research In- stitute of the confectionery ..."
 
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
"... cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air ..."
 
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
"... paper RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA Irina I ..."
 
Vol 1, No 2 (2018) NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS Abstract  PDF (Eng)  similar documents
T. V. Shobanova, A. A. Tvorogova
"... , Россельхозакадемия.— 46 с. 4. Williams, P. A., Phillips, G.О., Norton, I.t, Foster t. J. (2002). Hydrocol- loids ..."
 
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
"... according to the methods described in [17] modified by Smykov IT. [18]. For this, a sample of butter ..."
 
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
"... sa m p le s to ra ge ,% R el at iv e h u m id it y sp ec ifi ed i n a d es ic ca ..."
 
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
"... ,, 10, 16–17. (In Russian) 6. Steinberg, T.S., Meleshkina, E. P., Semikina, L. I., Shvedova, O. G ..."
 
Vol 4, No 2 (2021) Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds Abstract  similar documents
M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud
"... were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry ..."
 
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
"... . N., Meleshkina E. P., Vitol I. S., Kechkin I. A., Nagainikova Yu. R. Technological schemes ..."
 
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
"... . (in Russian) 10. Pogosyan, D.G., Gavryushyna, I.V., Shyshkina, T.V. (2014). Application of dehydroquercitin ..."
 
Vol 2, No 2 (2019) INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD Abstract  PDF (Eng)  similar documents
Z. Yu. Belyakova, I. A. Makeeva, N. V. Stratonova
"... type I. Principles and procedures» Мoscow: Stan- dardinform. —2000. —11 p. (in Russian) 26. Do Bu, T ..."
 
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
"... properties. REFERENCES 1. Oganesyants, L.A., Panasyuk, A.L., Kuzmina, E.I., Sviridov, D.A., Sokols- kaya T ..."
 
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
"... .S., Vasilenko, T. I. The method of obtaining a concentrated drink. Patent RF, no. 2215452, 2013. (In Rus- sian ..."
 
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
"... properties. FOR CITATION: Vitol I. S., Igoryanova N. A., Meleshkina E. P. Bioconversion of secondary ..."
 
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
"... industry, 4, 40–41. (In Russian) 11. Lepilkina, O.V., Smykov, I.T., Loginova, I.V. (2014). Free fat ..."
 
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
"...  BEER DiALYSTS Alexander.L.Panasyuk*, Konstantin.V.Kobelev, Elena.I.Kuzmina, Larisa.I.Rozina, Dilyara ..."
 
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
"... THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS Lev A. Oganesyants, Alexander L. Panasyuk, Elena I. Kuzmina*, Dmitriy ..."
 
Vol 1, No 4 (2018) STUDY OF FAST ELECTRON IRRADIATION EFFECT ON THE STRUCTURE AND SURFACE OF POLYAMIDE/ POLYETHYLENE/ETHYLENE VINYL ACETATE FILM MATERIAL USING THE UELR 10-10-40 PLANT Abstract  PDF (Eng)  similar documents
V. T. Tarasyuk, N. E. Strokova, N. A. Sazhnev, A. V. Prokopenko, N. R. Kil’deeva
"... USING THE UELR-10-10-40 PLANT Venera T.Tarasyuk1*, Natalia E. Strokova2, Nikita A. Sazhnev 3, Aleksandr ..."
 
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
"... .H., Chalisova, N.I., Linkova, N.S., Khalimov, R.I., Nichik, T.E. (2015). The dependence of tissue-specific ..."
 
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
"... FOR CITATION: Myagkonosov D. S., Mordvinova V. A., Delitskaya I. N., Abramov D. V., Ovchinnikova E. G ..."
 
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
"... TECHNOLOGY Elena I. Melnikova, Ekaterina B. Stanislavskaya* Voronezh State University of Engineering ..."
 
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
"... ,1* Olga K. Derevitskaya,1 Andrew N. Ivankin,1,2 Andrey V. Kulikovskii,1 Ekaterina I. Dragunskaya1 ..."
 
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
"... .A., Turovskaya, S.N., Karapetyan, V.V., Malova, T.I., Galstyan, A.G. (2014). To the items of efficiency of dry ..."
 
Vol 2, No 3 (2019) THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS Abstract  PDF (Eng)  similar documents
N. S. Shishkina, O. V. Karastoyanova, L. A. Borchenkova, N. V. Korovkina, N. I. Fedyanina
"... .A., Karastoyanova, O.V., Shatalova, N.I., Korovkina, N.V., Levshenko, M.T. (2019). Improvement of the process ..."
 
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
"... , A., Moschopoulou, E., Aktypis, A., Massouras, T., Zoidou, E., Kandarakis, I., Anifantakis, E. (2005). Evolution ..."
 
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
"... летучих компонентов (Emment a l El i t e) , тогда как масляной содержится в среднем 11,5 % и её содержание ..."
 
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
"... ., Jalvková, M., Jurcek, T., Frébort, I. (2008). Quan- tification of DNA during winemaking by fluorimetry ..."
 
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
"... . Zverev1*, Valeriy I. Karpov2, Marina A. Nikitina3 1 All-Russian Scientific Research Institute for Grain ..."
 
Vol 4, No 1 (2021) Impact of yeast sediment beta-glucans on the quality indices of yoghurt Abstract  PDF (Eng)  similar documents
A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc
"... , 164–170. https://doi.org/10.1016/j.ifset.2013.12.013 18. Apostu, P. M., Nicolau, A. I., Mihociu, T ..."
 
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
"... : Vitol, I.S., Meleshkina, E.P., Dubtsova, G.N. (2021). To the question of determining glycemic index by ..."
 
Vol 4, No 2 (2021) Development of the technology of juice fruit and vegetable products enriched with collagen Abstract  similar documents
Ya. G. Verkhivker, E. M. Myroshnichenko, S. I. Pavlenko
"... . https://doi. org/10.1016/j.jff.2015.02.024 13. Novikova, I.V., Antipova, L.V., Romanyuk, T.I., Bovva, O ..."
 
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
"... , V.A., Ostroukhova, I.L. (2021). Study of the influence of the composition of mold and starter ..."
 
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 4, No 3 (2021) Eyes in cheese: reasons for formation and methods of assessment Abstract  similar documents
O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova
 
Vol 4, No 4 (2021) Methods for determining color characteristics of vegetable raw materials. A review Abstract  similar documents
N. I. Fedyanina, O. V. Karastoyanova, N. V. Korovkina
 
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
"... FOR CItAtION: Novinyuk L.V., Kulyov D.Kh., Negrutsa I.V., Velinzon P.Z. Chitin- and _hitosan biosorbents from ..."
 
Vol 4, No 4 (2021) Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method Abstract  similar documents
A. V. Kozin, L. S. Abramova, E. S. Guseva, I. V. Derunets
 
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