Order results by:
| Issue | Title | |
| 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 7, No 1 (2024) | Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort | Abstract similar documents |
| E. M. Serba, E. R. Kryuchkova, L. V. Rimareva, M. B. Overchenko, N. I. Ignatova, S. V. Pavlenko | ||
| "... , it is promising to study the use of new types of plant raw materials in grain distillate technologies. The purpose ..." | ||
| 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 | ||
| "... The distillation stage is a key step in distillate-based alcoholic beverage technology. The use ..." | ||
| 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 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 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 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 | ||
| "... and this conditions an increase in the demand for functional foods. The market of functional drinks based on teas ..." | ||
| Vol 7, No 4 (2024) | Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake | Abstract similar documents |
| E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko | ||
| "... , it is promising to introduce fruit and berry raw materials into the grain wort, which allows distillates ..." | ||
| 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 | ||
| "... For the production of distillates from Jerusalem artichoke, the technical and economic advantages ..." | ||
| Vol 7, No 2 (2024) | Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks | Abstract similar documents |
| R. R. Vafin, I. Yu. Mikhailova, I. I. Ageykina | ||
| "... material composition of tea-based soft drinks is an equally important area of research due to the risk ..." | ||
| 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 | ||
| "... to produce products. It is shown that the best raw materials for distillates production, from standpoint ..." | ||
| 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 | ||
| "... , fermentation, distillation, as well as its effect on the volatile components composition of distillate ..." | ||
| 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 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 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 | ||
| "... scientific article RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART ..." | ||
| 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 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 7, No 4 (2024) | Effectiveness assessment of the bifidobacteria encapsulation when enriching juice-containing beverages with probiotics | Abstract similar documents |
| O. P. Neverova, O. V. Zinina, Ch. Li, Zh. Liang, M. B. Rebezov, E. A. Vishnyakova, E. S. Barykina | ||
| "... Напитки — один из наиболее популярных видов продукции, привлекающий внимание исследователей для ..." | ||
| 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 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 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 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 | ||
| "... , а также разработка на его основе напитка для больных сахарным диабетом. Методом УВЭЖХ в сочетании с ..." | ||
| Vol 7, No 4 (2024) | Assessment of the prospects of using chelated forms of zinc to create new types of food products | Abstract similar documents |
| V. V. Gorbachev, I. A. Nikitin, S. L. Tikhonov, M. S. Balashova, S. N. Tefikova, D. M. Ziborov, D. A. Velina, E. E. Kleyn | ||
| "... сокосодержащих напитках, на кисломолочных продуктах (на кефире и напитках, содержащих сыворотку), на продуктах ..." | ||
| 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 | ||
| "... of wines, there are 187 enterprises, of which 22 also produce distillates (strong alcoholic beverages ..." | ||
| 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 | ||
| "... , but it is not soluble in water, which makes it impossible to use it in this form to obtain drinks with high ..." | ||
| 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 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 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 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 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 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 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 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 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 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 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 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 | ||
| 1 - 38 of 38 Items | ||
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