Issue | Title | |
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 | ||
"... , and to calculate the glycemic index for glucose formed in the process of "digestion” of the test product in vitro ..." | ||
Vol 5, No 2 (2022) | New types of sugar-containing raw materials for food production | Abstract similar documents |
E. I. Kuzmina, O. S. Egorova, D. R. Akbulatova, D. A. Sviridov, M. Yu. Ganin, A. A. Shilkin | ||
"... properties (a degree of hygroscopicity, anti-crystallization properties, a level of sweetness, glycemic index ..." | ||
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 | ||
"... results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar ..." | ||
Vol 3, No 3 (2020) | IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC | Abstract PDF (Eng) similar documents |
R. Siminiuc, D. Țurcanu | ||
"... — a traditional pastry product. Physico-chemical and microbiological indices were analyzed, as well as glycemic ..." | ||
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 | ||
"... with a low glycemic index. The storage time was nine months. Bookmark storage was performed by flushing ..." | ||
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 | ||
"... on mare’s milk and mare’s milk with addition of cow’s milk by in vitro methods. It was proved ..." | ||
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 | ||
"... The article describes in vitro methods basic principles, authors analyzed cell and tissue cultures ..." | ||
Vol 4, No 2 (2021) | Ice cream and frozen desserts nutrient compositions: current trends of researches | Abstract similar documents |
A. V. Landikhovskaya, A. A. Tvorogova | ||
"... of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose ..." | ||
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 | ||
"... of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups ..." | ||
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 | ||
"... - tion, since it has an extremely low glycemic index. At the same time, it masks the aftertaste ..." | ||
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 | ||
"... on a body. The aim of this study is to run in vitro study of the antioxidant, antibacterial, fungicidal ..." | ||
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 | ||
"... index was 0.43. According to in vivo study results, it was shown that the introduction of developed ..." | ||
Vol 5, No 3 (2022) | Composition of fatty acids in the muscle and fat tissue of young sheep | Abstract similar documents |
O. N. Orlova, L. S. Dmitrieva, V. I. Erochenko, L. V. Krichun | ||
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 | ||
"... index (GI). Low Glycemic index food with high fiber content has several benefits such as, lower ..." | ||
Vol 6, No 3 (2023) | Assessment of the palatability of Atlantic salmon by NMR spectroscopy | Abstract similar documents |
L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova | ||
"... index and an increase in bitter taste, which is due to hydrolytic processes occurring during product ..." | ||
Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
S. T. Bykova, T. G. Kalinina | ||
"... .9%, an inulin — 92%, fructose, glucose, sucrose — 8%, an average degree of polymeriza- tion — 11, ashes — less ..." | ||
Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
I. T. Smykov | ||
"... pathway provides modulation of postprandial glycemic and insulinic responses, counteraction ..." | ||
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 | ||
"... , in addition to fermentable sugars (maltose and glucose), intermediate starch hydrolysis products ..." | ||
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 | ||
"... . Determined the content of β-glucans, amino-nitrogen, glucose, disaccharides in grinding grain rye, rye ..." | ||
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 | ||
"... materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents ..." | ||
Vol 1, No 3 (2018) | PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID | Abstract PDF (Eng) similar documents |
Alexander R. Karimov, Mikhail A. Taleysnik, Tat’yana V. Savenkova, Larisa M. Aksenova, Timofei V. Gerasimov | ||
"... (labeled here with index B) and glucose (labeled here with index C), which is found in a polymer melt ..." | ||
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 | ||
"... , helps to decrease a level of cholesterin, doesn’t influence glucose level in blood therefore ..." | ||
Vol 3, No 1 (2020) | CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES | Abstract PDF (Eng) similar documents |
V. L. Kabanov, L. V. Novinyuk | ||
"... cause of citrus green mold when cinnamon essential oil incorporated chitosan coating, showed in vitro ..." | ||
Vol 1, No 1 (2018) | DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION | Abstract PDF (Eng) similar documents |
Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan | ||
"... -glucose molecule (up to 6 %), connected with fructose by a β-1,2-bond. When choosing technological ..." | ||
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 | ||
"... , sorbitol, glucose-fructose syrup, dry glucose syrup, inulin in concentrations that provide ..." | ||
Vol 1, No 2 (2018) | THEORETICAL SUBSTANTIATION OF DIRECT TRANSPORT OF BIOLOGICALLY ACTIVE COMPONENTS IN CONDITIONS OF MODELED GASTROINTESTINAL TRACT | Abstract PDF (Eng) similar documents |
A. V. Evteev, N. V. Gorbunova, O. S. Larionova, A. V. Bannikova | ||
"... their encapsulated forms under conditions of enzymatic hydrolysis in vitro are presented. In the phase of the model ..." | ||
Vol 6, No 3 (2023) | Network pharmacology and molecular docking study to reveal the potential anticancer activity of Oscillatoxin D, E, and F marine cytotoxins | Abstract PDF (Eng) similar documents |
D. Luthfiana, M. Soleha, A. Prasetiyo, W. A. Kusuma, R. Fatriani, L. Nurfadhila, N. Yunitasari, A. H. Ahkam, T. L. Wargasetia, R. Irfandi, A. N. M. Ansori, V. D. Kharisma, S. W. Naw, E. Ullah, V. Jakhmola, R. Zainul | ||
"... in the in vitro or in vivo studies toward cancer cell lines, but their exact mechanism of action on the target ..." | ||
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 | ||
"... of saсcharose into glucose and fructose, what is widely used in the production of pastry confectionery products ..." | ||
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 | ||
"... products Index Feedstock for ingredients containing dietary fiber triticale grinding products ..." | ||
Vol 4, No 2 (2021) | Saline extraction as a method of obtaining a mixture of biologically active compounds of protein nature from a porcine pancreas | Abstract similar documents |
E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova | ||
"... , A., Risse, K. et al. (2020). Human gastrointestinal conditions affect: In vitro digestibility of ..." | ||
Vol 6, No 4 (2023) | Bioinformatics study of selective inhibitor from Garcinia mangostana L. tackle HIV‑1 infection | Abstract PDF (Eng) similar documents |
V. D. Kharisma, A. N.M. Ansori, V. Jakhmola, E. Ullah, H. Purnobasuki | ||
"... , are used for traditional medicine. Research with in vitro and in vivo approaches reveals that mangostin ..." | ||
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 | ||
"... in the reaction between asparagine and sugars (fructose, glucose and so on) at high temperatures. Since 1950 ..." | ||
Vol 2, No 4 (2019) | NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT | Abstract PDF (Eng) similar documents |
L. S. Abramova, A. V. Kozin, A. S. Shashkov | ||
"... in the European Community coun- tries, the sensory quality of fish (fish quality index) is used ..." | ||
Vol 6, No 4 (2023) | Protein hydrolysate as a source of bioactive peptides in diabetic food products | Abstract similar documents |
O. V. Zinina, A. D. Nikolina, D. V. Khvostov, M. B. Rebezov, S. N. Zavyalov, R. V. Akhmedzyanov | ||
"... in the laboratory conditions and their taste was assessed. An effect of the beverage on glucose reduction ..." | ||
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 dry dairy products dissolution in the Russian Federation is the solubility index, which ..." | ||
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 | ||
"... . Intensification of oxidation, with the formation ultimately of CO₂ and ammonia 3. Formation of glucose ..." | ||
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 | ||
"... ) of flour (semolina) — the «yellowness» index calculated from the basic colors and the color ..." | ||
Vol 5, No 2 (2022) | Scientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillates | Abstract similar documents |
L. N. Krikunova, E. V. Dubinina, E. V. Uljanova, A. A. Moiseeva, S. M. Tomgorova | ||
"... , titratable acidity, free amino acids, pH and sugar-acid index of the fruit raw materials under consideration ..." | ||
Vol 6, No 1 (2023) | Evaluation of the consequences of the toxic effects of food sweeteners with bioassay | Abstract similar documents |
A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva | ||
"... . In the experimental groups with the maximum content of sweeteners, a lower mitotic index (p≤0.05) in the meristem ..." | ||
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 | ||
"... ), biological value (BV), coefficient of utility, essential amino acids index (IEAA). ..." | ||
Vol 1, No 1 (2018) | RESEARCH OF INVERTASE ACTIVITY WHEN CHANGING THE PARAMETERS OF THE FERMENTATION PROCESS SUGAR-MINERAL MEDIUM AND HYDROLYSATE OF STARCH BY THE MICROMYCETE Aspergillus niger | Abstract PDF (Eng) similar documents |
Anastasia A. Printseva, Natalya Yu Sharova, Tatyana V. Vybornova | ||
"... composition the product of sucrose hydrolysis- glucose. According to the literature, invertase is excreted ..." | ||
Vol 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
G. A. Zakladnoy | ||
"... ., Desmarchelier, J. M., Watson, F. (1997). Effect of Grain fumiga- tion on Lipid in Vivo and in Vitro. Journal ..." | ||
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 | ||
"... as the grayish tint of the cookies. Water absorption index The amount of water that the flour absorbs when ..." | ||
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 | ||
"... ’t differ. It was determined that the air phase dispersion as regards the index «the air bubble mean ..." | ||
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 | ||
"... to identify the possible im- pact of sunflower oil introduced into the grain mass on the change of FAV index ..." | ||
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 | ||
"... of stilbene-containing extract in in vitro ex- periments. Winemaking and Viticulture, 3, 26–27. (in Russian ..." | ||
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 | ||
"... in different ways: in a desiccator E6 for the entire period of storage of the value of this index remained ..." | ||
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 | ||
"... variation of the roll space: for the first break system from 0.75 mm to 0.20 mm, providing yield index ..." | ||
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 | ||
"... by the standard method of plating on the glucose pep- tone medium (GPM) [24]. To detect yeasts, 40 % lactic acid ..." | ||
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 | ||
"... (mainly fructose and glucose), water, in addition, honey consists of proteins, free amino acids ..." | ||
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