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| Issue | Title | |
| 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 | ||
| "... Jelly candies have a poor nutritional value due to their primary ingredients, which include ..." | ||
| 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 | ||
| "... menthol flavoured candies and soft drinks. Seventy male Wistar albino rats in total were acquired, split ..." | ||
| Vol 7, No 4 (2024) | Laser irradiation and pomegranate peel for preservation of the strawberry quality | Abstract PDF (Eng) similar documents |
| N. Elsayed, H. Elkashef, Sh. R. Ali | ||
| "... , микробиологические, цветовые и органолептические характеристики ягод клубники в течение пятнадцати дней хранения в ..." | ||
| 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 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 | ||
| "... производстве ее используют для создания отливных и кру- глых помадных корпусов конфет, жидких фруктовых на ..." | ||
| 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 | ||
| "... and diabetic food, just also as a jelly former in food. In the All-Russian Research Institute of Starch ..." | ||
| 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 | ||
| "... составила 9,6% от исследуемых образцов; на втором месте находилась клубника, где встречаемость норовируса ..." | ||
| 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 | ||
| "... to develop the technology of «green» fruit jelly on the basis on the invert syrup with the use of fresh ..." | ||
| 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 | ||
| "... купажи, приготовленные из полуфабрикатов пюре и концентратов персика, яблок, бананов, клубники, гуавы ..." | ||
| 1 - 9 of 9 Items | ||
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