Order results by:
| Issue | Title | |
| Vol 9, No 2 (2026) | Aspects of establishing the shelf life and spoilage of ice cream. A review | Abstract similar documents |
| A. A. Tvorogova, N. V. Kazakova, A. V. Landikhovskaya, P. B. Sitnikova, D. M. Ermochenkov, N. V. Ananyeva | ||
| "... и определения его пороков в процессе производства и хранения. Структурные элементы мороженого распределяются ..." | ||
| Vol 8, No 3 (2025) | Influence of sucrose substitutes on the quality indicators of ice cream in the process of production and storage | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova, I. A. Korolev | ||
| "... и хранения сравнительной оценки показателей качества мороженого традиционного и с заменой сахарозы ..." | ||
| Vol 6, No 2 (2023) | Quality characteristics of milk ice cream with citrus fibers and gum | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... В настоящее время в производстве мороженого для стабилизации структуры используют не менее ..." | ||
| Vol 6, No 3 (2023) | The quality indicators of ice cream upon the enzymatic hydrolysis of lactose | Abstract similar documents |
| A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova | ||
| "... Мороженое является популярной разновидностью молочной продукции, содержащей до 6% лактозы. В связи ..." | ||
| 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 | ||
| "... в части влияния на нуклеацию в мороженом пломбир с массовой долей молочного жира (м.ж.д.) не менее ..." | ||
| 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 | ||
| "... Рассмотрено текущее состояние и новые тенденции исследований в области создания мороженого ..." | ||
| 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 | ||
| "... The results of studies of physical changes of the structure of milk ice cream at fat content ..." | ||
| Vol 6, No 3 (2023) | The effect of freezing and storage temperature on the stability of the fat emulsion in cream | Abstract similar documents |
| E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov | ||
| "... целесообразности применения различных режимов замораживания и хранения для получения продукта со стабильной жировой ..." | ||
| Vol 6, No 4 (2023) | Substantiation, directions and results of using whey processed products in ice cream production | Abstract similar documents |
| P. B. Sitnikova, N. V. Kazakova | ||
| "... о применении сыворотки и продуктов ее переработки в технологии мороженого и взбитых замороженных десертов ..." | ||
| 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 | ||
| "... В настоящее время развивается производство мороженого функциональной направленности, и в связи ..." | ||
| Vol 7, No 3 (2024) | Application of whey protein microparticulates in the production of ice cream and other dairy products | Abstract similar documents |
| P. B. Sitnikova, N. V. Kazakova | ||
| "... белков (МПСБ) в производстве мороженого и других молочных продуктов. Приведена информация о сущности ..." | ||
| 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 | ||
| "... on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction ..." | ||
| Vol 7, No 2 (2024) | The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova, S. E. Kochneva | ||
| "... Гидроколлоиды стабилизационных систем являются необходимыми компонентами в производстве мороженого ..." | ||
| Vol 6, No 3 (2023) | Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream | Abstract PDF (Eng) similar documents |
| A. A. A. El-Maksoud, M. A. Hesarinejad, T. G. Abedelmaksoud | ||
| "... Целью исследования было производство мороженого с повышенной питательной ценностью путем ..." | ||
| Vol 7, No 2 (2024) | Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates | Abstract similar documents |
| A. A. Tvorogova, I. A. Gurskiy, Yu. I. Bogdanova | ||
| "... молоком содержат значительно меньше лактозы. Применение концентратов белков в мороженом без содержания ..." | ||
| Vol 4, No 4 (2021) | Evaluation of microbiological risks in cream as a raw material for buttermaking | Abstract similar documents |
| G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova | ||
| "... . Хранение образцов осуществляли при температурных режимах 30 ± 1 °C, 10 ± 1 °C и 4 ± 2 °C. Для оценки ..." | ||
| Vol 7, No 4 (2024) | Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods | Abstract similar documents |
| G. M. Sviridenko, M. B. Zakharova, E. V. Topnikova | ||
| "... тест-культуры на стадиях изготовления и хранения сливочного масла. Объектами исследования служили ..." | ||
| 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 | ||
| "... свойства микропартикулята улучшали выживаемость микрофлоры заквасочных культур при хранении. Образование ..." | ||
| Vol 6, No 1 (2023) | The texture of non-fat yogurt with proteins isolates and concentrates | Abstract similar documents |
| I. A. Gurskiy | ||
| "... непосредственного в пищу и используют для производства кисломолочных десертов и мороженого. Актуальная задача для ..." | ||
| Vol 1, No 3 (2018) | THE PROPERTIES OF THE CONIDIA OF STRAINS OF THE ACTINOMYCETE STREPTOMYCES LUCENSIS AND STREPTOMYCES VIOLACEUS DURING STORAGE AT LOW TEMPERATURES | Abstract PDF (Eng) similar documents |
| Natalya Yu. Sharova, Tatyana V. Vybornova, Anastasia A. Printseva, Bairta S. Manzhieva | ||
| "... . Практикуется низкотемпературное хранение актиномицетов при температуру минус 70°С. В статье представлены ..." | ||
| Vol 8, No 2 (2025) | Assessment of safety and tolerability of hybrid gel oral administration in an experiment on Wistar rats | Abstract PDF (Eng) similar documents |
| N. V. Nepovinnykh, S. V. Kozlov, I. V. Ziruk, V. S. Kutsenkova, Z. B. Ghorghi, M. A. Hesarinejad, S. Yeganehzad | ||
| "... жиры в различных пищевых продуктах, таких как торты, печенье, мясные изделия, шоколад и мороженое. Нами ..." | ||
| 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 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 | ||
| Vol 1, No 4 (2018) | DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, A. N. Ivankin | ||
| Vol 1, No 3 (2018) | THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY | Abstract PDF (Eng) similar documents |
| Sergey V. Tyulkin | ||
| 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 | ||
| 1 - 26 of 26 Items | ||
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