Issue | Title | |
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 | ||
"... — fruit and vegetable juices, drinks, enriched with animal or plant collagen. As a result, the assortment ..." | ||
Vol 5, No 2 (2022) | Study of the antioxidant potential of oat drinks enriched with plant components | Abstract similar documents |
N. V. Kupaeva, M. A. Ilina, M. V. Svetlichnaya, Yu. N. Zubarev | ||
"... , cereal products, fruit and vegetable juices is developing especially actively. Drinks based on oat flakes ..." | ||
Vol 5, No 3 (2022) | Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products | Abstract similar documents |
E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
"... for accelerated aging of soft drinks on the market. Selection principles for the controlled indicators ..." | ||
Vol 6, No 2 (2023) | Functional properties of the dietary fibers and their using in the manufacturing technology of fish products | Abstract similar documents |
T. N. Pivnenko | ||
"... origin (fiber and hydrocolloids) and animal origin (chitosan and collagen) in the food systems. The main ..." | ||
Vol 5, No 1 (2022) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) | Abstract similar documents |
L. N. Krikunova, E. V. Dubinina, O. N. Obodeeva | ||
"... A distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary ..." | ||
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 | ||
"... is the shelf life of drinks, since they determine the presence in the composition of useful nutrients ..." | ||
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 | ||
"... drinks accelerated aging method in the market. The controlled indicators selection principles, mainly ..." | ||
Vol 4, No 4 (2021) | Juice nanotechnology: A mini review | Abstract PDF (Eng) similar documents |
A. S. Ammar, W. A. Bazaraa | ||
"... juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial ..." | ||
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 | ||
"... , it is well soluble in water and is intended to enrich the soft juice based on grape juice with biologically ..." | ||
Vol 2, No 2 (2019) | DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS | Abstract PDF (Eng) similar documents |
N. E. Posokina, N. M. Alabina, A. Yu. Davydova | ||
"... the perspective of its use for the manufacture of drinks, alternative cow’s milk. The article reflects the results ..." | ||
Vol 4, No 2 (2021) | Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage) | Abstract similar documents |
L. N. Krikunova, E. V. Dubinina, S. Yu. Makarov | ||
"... Стадия дистилляции является ключевым этапом в технологии производства спиртных напитков на основе ..." | ||
Vol 1, No 1 (2018) | FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS | Abstract PDF (Eng) similar documents |
Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin | ||
"... milk is theoretically justified. The sour milk drink contained an increased amount of protein (by 75 ..." | ||
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 | ||
"... hydrolysate and lemon juice was more acceptable for consumers in terms of taste than the beverage ..." | ||
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 | ||
"... Quality characteristics of spirit drinks based on fruit distillates are formed mainly due ..." | ||
Vol 5, No 4 (2022) | Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology | Abstract similar documents |
G. V. Gurinovich, V. A. Khrenov, I. S. Patrakova, M. V. Patshina | ||
"... collagen by the method of acid hydrolysis with determination of oxyproline, mass fraction of moisture ..." | ||
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 | ||
"... properties can be used for drinks clari- fication from solid suspended particles comprising polyphenols ..." | ||
Vol 2, No 4 (2019) | DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE | Abstract PDF (Eng) similar documents |
A. V. Samoilov, N. M. Suraeva, S. V. Koptsev, S. V. Glazkov | ||
"... were placed directly in food products such as drinks, juices, and milk [7,8,9]. How- ever ..." | ||
Vol 6, No 3 (2023) | Isotopic characteristics of Crimean collection wines | Abstract similar documents |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, V. V. Likhovskoy, V. A. Zagoruiko, N. A. Shmigelskaya | ||
"... of 1982 harvest was produced without adding alcohol. Although the age of the drink is more than 40 years ..." | ||
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 | ||
"... продукции. Существенный интерес проявляется к спирт- ным напиткам с ароматом и вкусом исходного сырья, при ..." | ||
Vol 6, No 4 (2023) | Influence of pH on protein extraction from Sus scrofa pancreas | Abstract similar documents |
E. K. Polishchuk, M. A. Aryzina, M. E. Spirina, E. A. Kotenkova | ||
"... with MW above 130 kDa corresponding to various types and isoforms of collagen and laminin. In addition ..." | ||
Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
I. T. Smykov | ||
"... of organoleptic properties. There are many attempts to create a milk-like food prod- uct. These milk drinks ..." | ||
Vol 3, No 4 (2020) | Historical and statistical data on the development of the domestic alcoholic beverages industry | Abstract PDF (Eng) similar documents |
S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova | ||
"... . Cognacs produced outside the Charente wine region are called brandy. The name of the drink comes from ..." | ||
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 | ||
"... Beverages based on fruit juices and / or vegetable juices including concentrated and dehydrated juices 1,3 g ..." | ||
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 | ||
"... fruit drinks, juices, extracts, artificial hon- ey and jam [3]. Invertase is not produced in Russia ..." | ||
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 | ||
"... свойства продуктов питания и напитков. Развитие технологий способствует расширению ассортимента уже ..." | ||
Vol 3, No 1 (2020) | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR | Abstract PDF (Eng) similar documents |
A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina | ||
Vol 6, No 1 (2023) | Modern non-thermal method of processing plant raw materials used to increase its storability | Abstract similar documents |
N. E. Posokina, A. I. Zakharova | ||
"... ) of juice, bottling into consumer packaging, gentle pasteurization. The undoubted advantage ..." | ||
Vol 6, No 3 (2023) | Methodology for the development of identification criteria of stone fruit brandy | Abstract similar documents |
L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova | ||
"... (obtaining pulp or juice extraction); a maceration method — without enzyme preparations and with treatment ..." | ||
Vol 4, No 2 (2021) | Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein | Abstract similar documents |
N. G. Ostreczova, A. V. Bobrova | ||
"... полноценных сывороточных белков при про- изводстве кисломолочных напитков могут служить сыворотка или ее ..." | ||
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 | ||
"... economically and com- mercially relevant and widely consumed, such as jam, juice, and jelly. Recently ..." | ||
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 | ||
"... demand towards alcoholic drinks with original taste and aroma characteristics, for example, whiskey ..." | ||
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 | ||
"... solids in juice and shaving, a mass fraction of an inulin in extract, carbohy- drate composition of raw ..." | ||
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 | ||
"... that the main factors limiting the omega-3 enrichment of low-fat food and drinks are the following: a low ..." | ||
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 | ||
"... от ячменя до готового напитка ин- тенсивно развивается, внедряются новые техники и техно- логии, а ..." | ||
Vol 3, No 2 (2020) | INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES | Abstract PDF (Eng) similar documents |
E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev | ||
"... in beverage blends with addition of aromatic components such as alcoholized juices, vanillin, al- mond oil ..." | ||
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 | ||
"... 33409–2015. “Alcohol and juices production. Determination of car- bohydrate and glycerine products ..." | ||
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 | ||
"... of the digestion model in gastric and in- testinal juices [2]. Model «artificial stomach»: 2 % NaCl solution ..." | ||
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 | ||
"... at 3000 rpm for 6–8 min; then, the minced hearts with juice was quantitatively transferred to the cutter ..." | ||
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 | ||
"... , concentrated juices and to- mato products, etc. REFERENCES 1. 1. Marszałek, K., Woźniak, Ł., Skąpska, S ..." | ||
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 | ||
"... ., Eisinger, E., Papesch, W. (2010). Reliability of stable iso- tope values from meat juice ..." | ||
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 | ||
"... cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research ..." | ||
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 | ||
"... - ботки информации по Методике измерений массовой кон- центрации свободных аминокислот в напитках ..." | ||
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 | ||
"... revealed — tropomyo- sin, collagen, aldolase, enolase, vitellogenin, calcitonin [11,12]. Fish allergy ..." | ||
Vol 4, No 1 (2021) | Determining the authenticity of turmeric | Abstract similar documents |
N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani | ||
"... активным фитохимическим соединением [2]. Фирменный оранжево-желтый цвет при- дает карри, напиткам и ..." | ||
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 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 | ||
"... . Высокую эффективность показало их ис- пользование в производстве кисломолочных напитков [14], позволяющее ..." | ||
Vol 4, No 2 (2021) | Technological and methodological aspects of the production of low- and lactose-free dairy products | Abstract similar documents |
Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova | ||
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