Order results by:
| Issue | Title | |
| Vol 4, No 3 (2021) | Desiccation of hemp seeds by high temperature micronization | Abstract similar documents |
| S. V. Zverev | ||
| "... the factual material regarding heating and desiccation of hemp seeds when heating in the flow of infrared ..." | ||
| 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 | ||
| "... treatment were as follows: sous vide cooking at 58 ºС, grill heating at 250 ºС, sous vide cooking ..." | ||
| Vol 7, No 1 (2024) | Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field | Abstract similar documents |
| L. Ch. Burak, A. N. Sapach | ||
| "... is to review the results of studies concerning the effect of ohmic heating on the product in comparison ..." | ||
| Vol 2, No 3 (2019) | THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS | Abstract PDF (Eng) similar documents |
| N. S. Shishkina, O. V. Karastoyanova, L. A. Borchenkova, N. V. Korovkina, N. I. Fedyanina | ||
| "... solids content, mass fraction of soluble solids, bound moisture content, microbiological effect ..." | ||
| 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 | ||
| "... conditions of South Russia. The likely reason for this is the corresponding moisture state of grain ..." | ||
| 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 | ||
| "... -acting pasteurizers (CAP — continuous-acting pasteurizers) of open type with a temperature in the heating ..." | ||
| 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 | ||
| "... the dependence of moisture content on the water activity. The correlation between the water activity ..." | ||
| Vol 6, No 1 (2023) | Avocado fruit sorting by hyperspectral images | Abstract similar documents |
| D. A. Metlenkin, R. A. Platova, Yu. T. Platov, O. V. Fedoseenko, O. V. Sadkova | ||
| "... and near-infrared spectral regions interrelated with the process of maturation and the moisture content ..." | ||
| Vol 6, No 3 (2023) | Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure | Abstract similar documents |
| N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova | ||
| "... requirements for them to improve storability of such products. Moisture transfer processes are predominant ..." | ||
| 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 | ||
| "... . When using these methods, slight heating of the product can occur, for example, as in the processing ..." | ||
| 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 | ||
| "... coagulation (250–1100 IMCU per 100 kg of milk), cheeses were obtained with an increased moisture content (55 ..." | ||
| Vol 7, No 2 (2024) | Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry | Abstract similar documents |
| D. I. Aleksanochkin, I. A. Fomenko, E. A. Alekseeva, I. M. Chernukha, N. G. Mashentseva | ||
| "... пребиотического компонента пищи. Аминокислотный состав семян конопли отличается тем, что по содержанию аминокислот ..." | ||
| Vol 7, No 1 (2024) | Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives: A review | Abstract PDF (Eng) similar documents |
| T. N. Capcanari, E. F. Covaliov, C. Lu. Negoița | ||
| "... Работа посвящена анализу питательных свойств семян конопли (Cannabis sativa L.) и перспектив ее ..." | ||
| Vol 7, No 2 (2024) | Formation of cheese pattern when using monospecies cultures | Abstract similar documents |
| G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin | ||
| "... . on the peculiarities of pattern formation in cheeses with a low second heating temperature molded from a layer ..." | ||
| Vol 4, No 4 (2021) | An effect of fat emulsions of black soldier fly (Hermetia illucens) larvae on the germination capacity and energy of sprouting of pea (Pisum sativum L.) seeds | Abstract similar documents |
| A. A. Ruban, M. V. Novikova, S. I. Loskutov, A. A. Kostin | ||
| "... могут оказывать существенное влияние на всхожесть и развитие семян гороха. Жир личинок Черной львинки ..." | ||
| 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 | ||
| "... into the analytical calculation of the moisture content in the capillary layer of a liquid in porous media ..." | ||
| 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 | ||
| "... acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control ..." | ||
| 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 | ||
| "... as a percentage. The emulsion stability (ES) was determined by heating the emulsion for 30 min at 80 ºС ..." | ||
| 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 | ||
| "... fraction of moisture 43%; FOR CITATION: Smykov I. T. Study of the enzymatic stage of milk gelation ..." | ||
| 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 | ||
| "... мин, программируемый нагрев от 100 °С до 290 °С со скоро- стью 20 °С/мин, изотерма при температуре 290 ..." | ||
| 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 | ||
| "... , mineral water is stored in special darkened ventilated warehouses, protected from moisture ..." | ||
| 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 | ||
| "... effects. The heating and cooling of milk causes changes in the composition of MFGM due to the adsorption ..." | ||
| Vol 5, No 3 (2022) | pН-sensitive edible films based on the sodium caseinate/agaragar biocomposite | Abstract similar documents |
| M. V. Novikova, K. E. Viroline, A. D. Nefyodov, M. V. Uspenskaya | ||
| "... prepared. It was established that the anthocyan content did not affect the thickness and moisture content ..." | ||
| 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 | ||
| "... ,2,3]. According to many studies on the storage of grain at moisture below 13.5 % in the grain and grain products ..." | ||
| 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 | ||
| "... . Например, разра- ботан концентрат из семян амаранта, предназначенный для производства амарантовых сливок ..." | ||
| Vol 1, No 4 (2018) | RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES | Abstract PDF (Eng) similar documents |
| I M. Pochitskaya, A. P. Laktionova, V. L. Roslik | ||
| "... processing where moisture has been removed resulting in a clot. Processing is ended with formation ..." | ||
| Vol 3, No 2 (2020) | IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE | Abstract PDF (Eng) similar documents |
| О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova | ||
| "... technology of semi-solid cheese with a low temperature of the second heating. After salting, the cheese ..." | ||
| 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 | ||
| "... on a rotational rheometer HAAKE RotoVisco 1 and the Moisture Analyzer OHAUS MB23. The nonlinear dynamics ..." | ||
| Vol 6, No 1 (2023) | Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties | Abstract PDF (Eng) similar documents |
| R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud | ||
| "... of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry ..." | ||
| 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 | ||
| "... to retain moisture, it is more evenly distributed and well retained in the fat matrix of the product, formed ..." | ||
| Vol 8, No 1 (2025) | Optimization of aerobic fermentation for organic waste: Key factors and their impact on the quality of the final product | Abstract PDF (Eng) similar documents |
| R. A. Uvarov, A. I. Ermochenko | ||
| "... and organoleptic characteristics, unstable composition, high moisture, and various pH values. This significantly ..." | ||
| Vol 6, No 3 (2023) | Possibility of using natural cheeses for pizza production | Abstract similar documents |
| G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin | ||
| "... heating that are molded from a layer, and semihard cheeses with high temperature of the second heating. ..." | ||
| 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 | ||
| "... ≥ 340 nm) and inexpensive optical glass cuvettes; no need for heating and long-term keeping ..." | ||
| Vol 6, No 4 (2023) | Microalgae and insects as alternative protein sources: Benefits and risks | Abstract similar documents |
| G. I. Sutula, D. S. Ryabukhin | ||
| "... operation require significant financial investments, especially for additional lighting and heating ..." | ||
| Vol 6, No 3 (2023) | Diversity of sambal types in Indonesia | Abstract PDF (Eng) similar documents |
| L. L. Rahmah, A. N. M. Ansori | ||
| "... семян чили, ввезенных португальцами в XVI веке, что было подобно культурному ренессансу острой пищи ..." | ||
| Vol 5, No 4 (2022) | Authentication of vegetable oils using isotope mass spectrometry | Abstract similar documents |
| A. L. Panasyuk, D. A. Sviridov, A. A. Shilkin | ||
| "... 3-растений (масло виноградных семян, оливковое, льняное, кунжутное, тыквенное, горчичное ..." | ||
| 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 | ||
| "... 24901–89 and GOST 5897–90; mass fraction of moisture — by drying the sample in a drying cabinet ..." | ||
| 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 | ||
| "... of moisture), as well as bacterial contamination by the number of viable cells of mesophilic (KMAFanM ..." | ||
| 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 | ||
| "... asparagine, which reacts with reducing sugars in the process of heating [6]. As a result of the Maillard ..." | ||
| 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 | ||
| "... properties of the skin (elasticity, moisture), reduce transepidermal water loss and solve the problem of skin ..." | ||
| Vol 4, No 2 (2021) | Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample | Abstract similar documents |
| A. E. Bazhenova, O. S. Rudenko, M. A. Pesterev, N. A. Shcherbakova, S. Yu. Misteneva | ||
| "... the high moisture mass fraction, which conditions the presence of a favorable environment ..." | ||
| Vol 6, No 4 (2023) | An innovative approach to food fortification using baker’s yeast | Abstract similar documents |
| T. V. Yuraskina, E. N. Sokolova, N. A. Fursova, E. M. Serba | ||
| "... with zinc and chromium. Organoleptic evaluation and study of important parameters such as moisture ..." | ||
| Vol 7, No 3 (2024) | Technological aspects of managing the structural and mechanical properties of wheat bread crumb | Abstract similar documents |
| V. Ya. Chernykh, E. V. Alekseenko, D. O. Smetanin, Kh. A. Baluyan, Yu. Yu. Pechnikova | ||
| "... .3%, dough moisture of 43.1% and dough consistency equal to 640 FU. Simultaneous introduction of wheat malt ..." | ||
| Vol 7, No 3 (2024) | World practice of wheat flour classification | Abstract similar documents |
| A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban | ||
| "... by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture ..." | ||
| Vol 7, No 3 (2024) | The influence of storage conditions on the dynamics of physicochemical markers of champignon (Agaricus bisporus) quality | Abstract similar documents |
| N. E. Posokina, O. V. Bessarab, O. V. Karastoyanova, N. V. Korovkina | ||
| "... characteristics of fresh Agaricus bisporus undergo significant changes during storage due to moisture ..." | ||
| 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 | ||
| "... growth in frozen desserts by binding and equally distributing moisture. The data were obtained about ..." | ||
| Vol 5, No 3 (2022) | Defrosted products with preserved micro- and macrostructure | Abstract similar documents |
| I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... for production of frozen food products that are ready-to-eat after defrosting or heating. An important task ..." | ||
| Vol 5, No 4 (2022) | Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses | Abstract similar documents |
| V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova | ||
| "... the microflora characteristic of these cheeses. The temperature of the second heating ranged from 39°C to 54°C ..." | ||
| Vol 6, No 1 (2023) | Study of the possibility of producing semi-hard cheeses from frozen goat’s milk | Abstract similar documents |
| V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
| "... temperature of the second heating were used as objects of research. Studies of defrosted goat’s milk were ..." | ||
| Vol 7, No 3 (2024) | The influence of the volume fraction of meat in dumplings on their cooking time | Abstract similar documents |
| V. N. Makarov, A. R. Sadykov, D. C. Chetverikova | ||
| "... of numerical experiments it has been found that the time of heating the center of the dumpling of known brands ..." | ||
| 1 - 50 of 85 Items | 1 2 > >> | |
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