Order results by:
| Issue | Title | |
| 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 | ||
| "... product during 42 days into the diet of hyperlipidemic rats lead to a decrease in the relative content ..." | ||
| Vol 2, No 4 (2019) | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION | Abstract PDF (Eng) similar documents |
| E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova | ||
| "... kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce ..." | ||
| 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 | ||
| "... characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat ..." | ||
| 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 | ||
| "... standards and requirements for fatty acid composition (FAC) of meat products and the content of vegetable ..." | ||
| 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 | ||
| "... : saturated fatty acids, phospholipids, and squalene in the emulsion for the preparation of yogurt from skim ..." | ||
| 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 | ||
| "... products with vegetable fats are considered. The amount of free fat in milk depends on the integrity ..." | ||
| 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 | ||
| "... of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced ..." | ||
| Vol 7, No 1 (2024) | Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products | Abstract similar documents |
| E. N. Pirogova, E. V. Topnikova, E. S. Danilova | ||
| "... as their influence on the process of puff pastry formation and the organoleptic properties of finished products made ..." | ||
| Vol 2, No 1 (2019) | Balance of protein supplements according to the criterion of convertible protein | Abstract PDF (Eng) similar documents |
| S. V. Zverev, M. A. Nikitina | ||
| "... in the product, the better (but not more than the daily value). One of the methods of obtaining a grain product ..." | ||
| 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 4, No 2 (2021) | Saline extraction as a method of obtaining a mixture of biologically active compounds of protein nature from a porcine pancreas | Abstract similar documents |
| E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova | ||
| "... : by-product raw materials, extraction of biomolecules, bioactive compounds, electrophoresis ..." | ||
| 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 | ||
| "... additives with an objective of the enrichment of foods and beverages with omega-3 polyunsaturated fatty ..." | ||
| Vol 5, No 2 (2022) | Study of the functional properties of a fermented milk product based on mare’s milk | Abstract similar documents |
| E. S. Simonenko, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov | ||
| "... nutrition as well as in the use of this product for treatment and prevention of diseases such as hepatitis ..." | ||
| 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 | ||
| "... A method has been developed for the production of organic ingredients from secondary products ..." | ||
| 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 | ||
| "... affecting the quality of the finished product, and the basic equation describing the dependence of changes ..." | ||
| Vol 4, No 3 (2021) | Specialized meat semi-finished products for prevention of liver diseases | Abstract similar documents |
| O. P. Boleshenko, M. A. Aslanova, A. L. Bero | ||
| "... -biological requirements for the composition and quality of specialized semi-finished products for prevention ..." | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| "... Products to create enriched low-protein pasta based on starch for nutrition the children sick ..." | ||
| 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 2, No 4 (2019) | AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS | Abstract PDF (Eng) similar documents |
| S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova | ||
| "... microorganisms of plant products during storage and transportation are presented. For the investigation ..." | ||
| 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 | ||
| "... and texture of the product, as well as in the fatty acid composition of cheeses, confirming the importance ..." | ||
| 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 3, No 4 (2020) | DNA authentication technologies for product quality monitoring in the wine industry | Abstract PDF (Eng) similar documents |
| E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, I. Yu. Mikhailova, V. K. Semipyatny, R. R. Vafin | ||
| "... Identification of wine product authenticity is a topical question in theRussian Federation ..." | ||
| 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 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 | ||
| "... of fatty acids; butter pastes with fat content of 45% with similar additives used to increase the stability ..." | ||
| 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 | ||
| "... and other valuable components such as essential amino acids, essential fatty acids, vitamins, minerals ..." | ||
| 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 | ||
| "... , to mitigate the im- pact on the environment, and on the other, to obtain additional new types of products ..." | ||
| 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 | ||
| "... material in direct contact with the food product. This layer in most cases is a synthetic polymer ..." | ||
| 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 | ||
| "... of obtaining dairy products with a high protein content in terms of quality and energy saving. This paper ..." | ||
| Vol 5, No 3 (2022) | Composition of fatty acids in the muscle and fat tissue of young sheep | Abstract similar documents |
| O. N. Orlova, L. S. Dmitrieva, V. I. Erochenko, L. V. Krichun | ||
| "... The article presents the results of studies of the content of fatty acids in the lipids ..." | ||
| Vol 8, No 2 (2025) | Methods for quantitative determination of microalgal lipid and fatty acids content | Abstract PDF (Eng) similar documents |
| I. V. Morshchinin | ||
| 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 Russian alcohol market is to expand the range of wine products due to new types of high-quality ..." | ||
| 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 | ||
| "... %, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological quality ..." | ||
| 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 6, No 3 (2023) | Regional specificity of Algerian olive oil | Abstract similar documents |
| H. Ghernoug, I. M. Chernukha, D. A. Utyanov | ||
| "... of table olives. In 2023, 868,754 tons of this product were produced there. The paper examines the regional ..." | ||
| 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 | ||
| "... . In addition to the main regulated elements of labeling, information about the product distinctive features can ..." | ||
| 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 | ||
| "... content, total flavonoid content, and antioxidant activity were found in artichoke by-products (stems ..." | ||
| 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 | ||
| "... properties of which largely effect not only the quality indicators of the finished product, but also ..." | ||
| 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 | ||
| "... A. Kechkin, Irina A. Verezhnikova All-Russian Scientific and Research Institute for Grain and Products ..." | ||
| Vol 6, No 3 (2023) | Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile | Abstract PDF (Eng) similar documents |
| Sh. D. Mirzaxmedov, J. H. Hasanov, C. G. Octavio, E. M. Sultonova, E. H. Nematov, A. H. Nabiyev | ||
| "... consumption raises interest to it both from a personal and an industrial prospect due to its remarkable fatty ..." | ||
| Vol 5, No 1 (2022) | FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS | Abstract similar documents |
| E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova | ||
| "... parameters, which makes it possible to obtain high quality confectionery products of a given shape. ..." | ||
| Vol 5, No 1 (2022) | STUDY OF SAFETY INDICATORS OF THE CEREAL PRODUCT “CEREAL BAR” | Abstract similar documents |
| T. Y. Gumerov, A. R. Usmanova, Z. S. Mingaleeva, E. Y. Tarasova | ||
| "... The study of food products is the most important method for creating proves of their food safety ..." | ||
| 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 | ||
| "... products or in the technology of frozen semi-finished products: it is used during kneading to obtain ..." | ||
| Vol 7, No 2 (2024) | Microscopic methods to study meat and meat product quality | Abstract similar documents |
| V. A. Pchelkina | ||
| "... to ensure high quality of meat products. The structure of muscle, connective and fat tissues plays a direct ..." | ||
| Vol 4, No 3 (2021) | Assessment of microstructural changes in processed products from green peas | Abstract similar documents |
| A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva | ||
| "... . These products should correspond to high requirements regarding their nutritional and biological value, as well ..." | ||
| 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 | ||
| "... ingredients functional properties based on animal origin raw materials, as well as meat products. ..." | ||
| 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 | ||
| "... products and its introduction into operation for implementation of the quality control system of food ..." | ||
| Vol 2, No 1 (2019) | Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process | Abstract PDF (Eng) similar documents |
| S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, A. E. Ryabova | ||
| "... and safety of finished products, the technological equipment efficiency, etc. In most food technologies ..." | ||
| Vol 4, No 4 (2021) | Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes | Abstract similar documents |
| I. V. Kobelkova, M. M. Korosteleva, D. B. Nikityuk, M. S. Kobelkova | ||
| "... trigger the Maillard reaction, which produces glycation end products. Symptoms of food sensitization ..." | ||
| 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 | ||
| "... Food products unbalanced by their composition that are included in a diet are one of serious ..." | ||
| 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 | ||
| "... methods of shelf life extension is an important task, especially for products for specialized nutrition ..." | ||
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