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Issue Title
 
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
 
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 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
 
Vol 3, No 4 (2020) Protein-polysaccharide interactions in dairy production Abstract  PDF (Eng)  similar documents
I. T. Smykov
 
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 4 (2019) INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY Abstract  PDF (Eng)  similar documents
V. V. Eveleva, T. M. Cherpalova
 
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 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) 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) 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 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 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 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 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 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 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) 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
 
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
 
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 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
 
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
 
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
 
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) 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 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) 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 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 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 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 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
 
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