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| Issue | Title | |
| Vol 5, No 2 (2022) | Protein-fat concentrate for enrichment of wheat flour | Abstract similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, S. N. Kolomiets | ||
| "... Пшеничная мука, особенно мука высших сортов, значительно обеднена макро-, микронутриентами ..." | ||
| 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 | ||
| "... и переработки пшеничной муки. Несмотря на широкий ассортимент мучных кондитерских изделий на российском рынке ..." | ||
| Vol 9, No 1 (2026) | Prediction of the shelf life of wheat-cedar flour and determination of its antioxidant capacity | Abstract similar documents |
| I. G. Belyavskaya, G. N. Dubtsova, I. R. Osipchuk | ||
| "... композитной пшенично-кедровой муки и хлебобулочных изделий, выработанных на ее основе. Установлено, что ..." | ||
| 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 | ||
| "... -амилазного и белково-протеиназного комплекса пшеничной муки посредством внесения солода пшеничного и сухой ..." | ||
| Vol 8, No 2 (2025) | Impact of red flour beetle Tribolium сastaneum (Herbst) (Coleoptera: Tenebrionidae) infestation on some quality characteristics of stored wheat flour | Abstract PDF (Eng) similar documents |
| E. F. Badran, T. G. Abedelmaksoud, E. A. Elshazly, S. S. Ahmed | ||
| "... на качество хранящейся пшеничной муки путем оценки роста популяции насекомых, потери веса муки, содержания ..." | ||
| Vol 4, No 1 (2021) | To the question of determining glycemic index by glucose | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Dubtsova | ||
| Vol 7, No 1 (2024) | Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods | Abstract similar documents |
| R. A. Platova, E. V. Zhirkova, D. A. Metlenkin, A. A. Lysenkova, Yu. T. Platov, V. A. Rassulov | ||
| "... пшеничной муки по группам, различающимся по технологическим свойствам. UV-VIS-NIR спектры содержат ..." | ||
| Vol 7, No 3 (2024) | Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach | Abstract PDF (Eng) similar documents |
| S. S. Smuda, R. M. Mohamed, T. G. Abedelmaksoud | ||
| "... Целью исследования была разработка макаронных изделий, используя нут как заменитель пшеничной муки ..." | ||
| 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 | ||
| "... To establish the deadline for freshness and shelf life of wheat during long-term storage, the ..." | ||
| Vol 7, No 3 (2024) | Current developments in grain science. Review | Abstract similar documents |
| E. P. Meleshkina, L. V. Vanina, I. S. Vitol | ||
| "... и зернопродуктов — муки пшеничной и крупы манной, по показателю кислотного числа жира; оценке качества ..." | ||
| 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 | ||
| "... The main recipe component of most types of flour confectionery is wheat flour, the technological ..." | ||
| Vol 7, No 2 (2024) | Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida) | Abstract similar documents |
| G. N. Dubtsova, I. S. Vitol | ||
| "... , но, в первую очередь, для пациентов с целиакией. В рецептуре используются безглютеновые виды муки, обогащенные ..." | ||
| Vol 8, No 4 (2025) | Purple sweet potato as a natural stabilizer in dairy products | Abstract PDF (Eng) similar documents |
| A. Juliana, F. Maruddin, W. Hatta | ||
| "... на здоровье. В связи с этим, необходимым является расширение ассортимента натуральных ингредиентов. Мука ..." | ||
| 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 | ||
| "... temperature of 35 ºС (from 11.6 mg KOH/1 g of fat to 11.5 mg KOH/1 g of fat). For wheat of the 4th class, the ..." | ||
| 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 | ||
| "... исследований явилось разработка кисломолочного напитка на основе компонентов фракционирования амарантовой муки ..." | ||
| Vol 5, No 3 (2022) | Defrosted products with preserved micro- and macrostructure | Abstract similar documents |
| I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... этом является сохранение микро- и макроструктуры изделий из муки и взбитых десертов. В статье приведен ..." | ||
| Vol 5, No 3 (2022) | Products of whole grain processing and prospects of their use in production of flour confectionery | Abstract similar documents |
| S. Yu. Misteneva | ||
| "... состава печенья составляет пшеничная мука высшего сорта — она обуславливает низкую пищевую ценность данной ..." | ||
| Vol 9, No 1 (2026) | Enzymatic synthesis of plant protein concentrates and their functional properties | Abstract similar documents |
| V. V. Kolpakova, I. S. Gaivoronskaya, V. A. Gulakova, G. V. Semenov, N. V. Tsurikova, А. P. Sinitsyn | ||
| "... , подсолнечных и пшеничных концентратов с ферментами тирозиназой и микробной трансглютаминазой, относящихся ..." | ||
| Vol 3, No 3 (2020) | TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS | Abstract PDF (Eng) similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova | ||
| "... carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax ..." | ||
| Vol 8, No 2 (2025) | Properties and molecular-structural features of enzymatically hydrolyzed proteins of pea isolate and secondary starch-protein product | Abstract similar documents |
| D. S. Kulikov, A. A. Korolev, V. A. Pchelkina | ||
| "... экстракции муки с применением отечественных карбогидраз и протеазы. Установлена взаимосвязь между ..." | ||
| Vol 7, No 3 (2024) | Utilization of artichoke (Cynara scolymus L.) by-products for enhancing nutritional value and phytochemical content of cookies | Abstract PDF (Eng) similar documents |
| A. S.M. Ammar, Y. M. Riyad, A. A.A. Ebrahiem | ||
| "... и прицветники артишока. Определяли химический состав и фитохимические соединения в пшеничной муке, порошке ..." | ||
| Vol 2, No 1 (2019) | Beta-glucans from biomass of plant and microbial origin | Abstract PDF (Eng) similar documents |
| N. Yu. Sharova, B. S. Manzhieva, A. A. Printseva, T. V. Vybornova | ||
| "... the shelf life of products due to its water-binding properties, as thickeners, emulsifying and fat ..." | ||
| Vol 7, No 4 (2024) | Improvement and quality evaluation of rutab date paste fortified with wheat germ | Abstract PDF (Eng) similar documents |
| A. S. Dyab, Kh. M. Atieya, M. A. Abdel Salam | ||
| "... кислоты, микробиологическое качество и пероксидное число. Введение пшеничных зародышей значимо увеличивало ..." | ||
| Vol 9, No 1 (2026) | Fresh elderberry or spinach purées as dual natural colour and early texture modulators in sorghum glutenfree bread | Abstract PDF (Eng) similar documents |
| R. Siminiuc, D. Țurcanu | ||
| "... из свежих ягод бузины (Sambucus nigra) и шпината (Spinacia oleracea) (15–35 % от количества муки ..." | ||
| Vol 3, No 3 (2020) | IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC | Abstract PDF (Eng) similar documents |
| R. Siminiuc, D. Țurcanu | ||
| "... also from gluten-free flour) and artizanal technologies on the quality indices of cozonac ..." | ||
| 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 | ||
| "... resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic ..." | ||
| Vol 7, No 4 (2024) | Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review | Abstract PDF (Eng) similar documents |
| A. S. M. Ammar, K. K. Hegab | ||
| "... ) вырабатывается из раскатанного теста из пшеничной муки, хлорида натрия, воды и дрожжей, и часто подается ..." | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| "... permissible value (<1.0%), fat from 3.3 to 3.6%, ashes — to 0.14%, carbohydrates no more than 88.0% that ..." | ||
| 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 1 (2021) | Determining the authenticity of turmeric | Abstract similar documents |
| N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani | ||
| "... , wheat DNA was revealed in all purchased samples of ground turmeric. The levels of the main raw material ..." | ||
| 1 - 30 of 30 Items | ||
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