Order results by:
| Issue | Title | |
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| "... The scope of the project consisted in research-based development of new complex food additives ..." | ||
| Vol 8, No 1 (2025) | Food hydrocolloids: Classification, functional properties and applications | Abstract similar documents |
| N. V. Nepovinnykh, O. N. Petrova | ||
| "... and nutritional value in food products may be of interest to researchers in developing innovative technological ..." | ||
| 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 | ||
| "... applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from ..." | ||
| Vol 7, No 4 (2024) | Overview of instrumental methods used in the field of food analysis | Abstract similar documents |
| L. N. Rozhdestvenskaya, S. P. Romanenko, I. O. Lomovsky, A. P. Lachugin | ||
| "... The emergence of new technologies for food production and current trends in the use of alternative ..." | ||
| 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 | ||
| "... of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based ..." | ||
| Vol 5, No 4 (2022) | Neophobia: socio-ethical problems of innovative technologies of the food industry | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... that the public is little aware of innovative food technologies, while its attitude depends on how ..." | ||
| Vol 5, No 2 (2022) | Features of food design on a 3D printer. A review | Abstract similar documents |
| E. V. Ulrikh, V. V. Verkhoturov | ||
| "... and food industry. In the food industry, this innovative technology is called food design. 3D printing ..." | ||
| Vol 5, No 1 (2022) | TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING | Abstract similar documents |
| V. Y. Kornienko, M. Y. Minaev | ||
| "... with edible components. The main types of extruders used for printing with food mixtures are considered ..." | ||
| Vol 7, No 2 (2024) | Food safety knowledge and practices of food handlers at a public Sudanese university | Abstract PDF (Eng) similar documents |
| Y. M.A. Idris, A. A. Mariod, Kh. F. Mohamedin, A. S. Alshafi | ||
| "... -four food premises at nine campuses of Sudan University of Science and Technology (SUST), Khartoum ..." | ||
| 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 | ||
| "... in proofing cabinets and ovens. Water plays an important role in the technology of delayed baking of bread ..." | ||
| Vol 5, No 1 (2022) | ENTOMOPHAGY: ARE INSECTS SAFE FOR HUMAN FOOD? | Abstract similar documents |
| M. A. Polubesova, M. V. Novikova (Zakharova), D. S. Ryabukhin | ||
| "... Edible insects are a promising product for the Russian food market. This is due to their high ..." | ||
| Vol 6, No 4 (2023) | The ecosystem of vertical farms: A conceptual framework | Abstract similar documents |
| Yu. A. Dovganeva, Yu. V. Katrashova, T. V. Kirillova | ||
| "... to switch from the old model of food security to a new one, which is based on innovative agricultural ..." | ||
| 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 | ||
| "... technologies in the brewing industry. Significant relevance among them is the work on combating widespread ..." | ||
| Vol 7, No 4 (2024) | Behind bars: Evaluating the nutritional landscape — A review of dietary patterns provided in correctional facilities | Abstract PDF (Eng) similar documents |
| K. Sanjeet, S. Mishra | ||
| "... , relying heavily on processed foods high in sodium and sugar. Such imbalances can lead to significant ..." | ||
| Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract similar documents |
| S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
| "... mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans ..." | ||
| 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 | ||
| "... and organoleptic properties of foods and beverages is demonstrated. The development of the technologies facilitates ..." | ||
| 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 | ||
| "... The purpose of this work is development of the universal technology of processing of a girasol ..." | ||
| 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 | ||
| "... The presence of food additives in food products may be associated with the risk of their toxic ..." | ||
| 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 | ||
| "... A special area in the rapidly growing range of food products is occupied by specialized ..." | ||
| Vol 2, No 3 (2019) | SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY | Abstract PDF (Eng) similar documents |
| N. V. Kupaeva, E. A. Kotenkova | ||
| "... According to the data of the Food and Agriculture Organization of the United Nations, global food ..." | ||
| 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 | ||
| "... Tightening control over the quality and safety of food products leads to an expansion of the list ..." | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| "... of the enriched low-protein food the functional ingredients are picked up, recipes and technology of receiving ..." | ||
| 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 | ||
| "... of applications. A huge interest in hemp has arisen in the food industry comparatively recently. Seeds and cake ..." | ||
| 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 | ||
| "... ) and spectrophotometry. The studied compositions could be used as the basis for the development of multifunctional food ..." | ||
| Vol 4, No 1 (2021) | Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation | Abstract similar documents |
| O. B. Fedotova, N. S. Pryanichnikova | ||
| "... in it that negatively affect the safety of the package, which can migrate into the product. Food technologies use ..." | ||
| 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 | ||
| "... Food products with controlled geographical origin place are in special demand among consumers ..." | ||
| 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 | ||
| "... The features of technologies for low- and lactose-free dairy products, which provide for special ..." | ||
| Vol 2, No 4 (2019) | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS | Abstract PDF (Eng) similar documents |
| T. V. Savenkova, A. R. Karimov, M. A. Taleysnik, T. V. Gerasimov, N. B. Kondratev | ||
| "... The formation of food liquid medium structures containing at least 70 % of disperse particles ..." | ||
| 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 | ||
| "... Nowadays, there is a growing consumer interest in food products, made from vegeta-ble raw ..." | ||
| Vol 7, No 2 (2024) | Risk assessment in production of functional food products by means of RCA method | Abstract similar documents |
| A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, Yu. A. Kuzlyakina | ||
| "... with iodine-containing food ingredients was chosen as the object of research, as this technology is associated ..." | ||
| 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 | ||
| "... cluster to obtain the whey protein microparticulate and its use in the sour cream production technology ..." | ||
| 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 2 (2022) | Identification of fish species using the next generation sequencing (NGS) technology | Abstract similar documents |
| T. A. Fomina, M. G. Kuleshova, M. Yu. Minaev, E. A. Konorov | ||
| "... countries. The existing legislation about food traceability is insufficient for their prevention, which ..." | ||
| Vol 1, No 2 (2018) | SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR TECHNOLOGY EFFECTIVENESS. RUSSIAN EXPERIENCE | Abstract PDF (Eng) similar documents |
| S. N. Turovskaya, A. G. Galstyan, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, S. A. Khurshudyan | ||
| "... of canning, shows, that the reserves of improving the traditional technologies of dairy canned food ..." | ||
| 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 | ||
| "... for the production of domestic food ingredients with the aim of creating food products fortified with microelements ..." | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... properties — emulsifying, gel-forming, texturizing, etc., and innovative nutraceutical properties that make ..." | ||
| Vol 6, No 3 (2023) | Diversity of sambal types in Indonesia | Abstract PDF (Eng) similar documents |
| L. L. Rahmah, A. N. M. Ansori | ||
| "... renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic ..." | ||
| Vol 6, No 3 (2023) | Technological adequacy of sugar beet products used in the food industry | Abstract similar documents |
| M. I. Egorova, L. N. Puzanova, I. S. Mikhaleva, A. S. Vlasenko | ||
| "... . The objects of the study were terminology related to the characteristics of food products and raw materials ..." | ||
| 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 | ||
| "... with heat treatment and considering the combined use of this method with non-thermal technologies ..." | ||
| 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 | ||
| "... roughness. The purpose of the research work is the development of the technology, recipes for food products ..." | ||
| Vol 6, No 1 (2023) | Modern biodegradable materials with accelerated degradation for dairy and food products (subject review) | Abstract similar documents |
| D. M. Myalenko | ||
| "... Products of the polymer industry, the lion's share of which is food packaging, create ..." | ||
| Vol 8, No 1 (2025) | Production and use of mussel shell protein in dry fish sauce | Abstract similar documents |
| A. Yu. Glukharev, V. V. Bordiyan, T. D. Kuzina, Yu. A. Kuchina, S. R. Derkach | ||
| "... applicable in the technology of dry sauces. ..." | ||
| Vol 7, No 2 (2024) | Iodine deficiency in Russia: Current state of the problem, global practice and new approaches to therapy | Abstract similar documents |
| I. A. Barkovskaya, A. G. Kruchinin, I. V. Rozhkova | ||
| "... of iodized food supplements and products on the market. However, the analysis of the current functional ..." | ||
| Vol 7, No 2 (2024) | Using the model of closed-loop economy in certain branches of the agro-industrial complex | Abstract similar documents |
| I. V. Petrunina, N. A. Gorbunova | ||
| "... From agricultural production to domestic consumption of products, the food industry produces huge ..." | ||
| Vol 1, No 3 (2018) | ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH | Abstract PDF (Eng) similar documents |
| Liliya V. Fedulova, Ekaterina R. Vasilevskaya, Elena A. Kotenkova, Elta B. Kashinova | ||
| "... ПИЩЕВЫЕ СИСТЕМЫ | Том 1 № 3 | 2018 FOOD SYSTEMS | Volume 1 № 3 | 2018 УДК/UDC 57.085.2:641.56:637 ..." | ||
| Vol 7, No 4 (2024) | The potential of rice bran (Oryza sativa) nutritional components as a functional food for healthy consumption: A review | Abstract PDF (Eng) similar documents |
| A. N. Agustina, A. N. M. Ansori, R. Puspita, M. Citrawati, S. Wahyuningsih, S. Tuba, M. A. Herdiansyah, M. Kristanti | ||
| "... substantial potential as functional foods for routine consumption, promoting a healthier diet and aiding ..." | ||
| Vol 8, No 2 (2025) | Global consumption of protein and calories: Interrelation with the diet and products for elimination of deficiency | Abstract similar documents |
| A. A. Stepanova, L. K. Asyakina | ||
| "... , as well as to assess food products that are able to make up for a deficiency in protein, dietary fiber ..." | ||
| 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 | ||
| "... the cold, they accumulate a greater amount of resveratrol. The use of CO2 -extraction technology ..." | ||
| Vol 2, No 2 (2019) | INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD | Abstract PDF (Eng) similar documents |
| Z. Yu. Belyakova, I. A. Makeeva, N. V. Stratonova | ||
| "... information falsification for food products, clear rules for marking for mandatory application have been ..." | ||
| Vol 7, No 3 (2024) | Sulfur dioxide in white sugar: Source of income, reference values | Abstract similar documents |
| L. I. Belyaeva, M. K. Pruzhin, A. V. Ostapenko, A. S. Vlasenko | ||
| "... technology for the production of white beet sugar. The technological and safe use of sulfites (sulfur dioxide ..." | ||
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