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| Issue | Title | |
| 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 | ||
| "... of steaks from dry-aged beef. Steaks were obtained from the rib cut from carcasses of grain-fed young bulls ..." | ||
| Vol 1, No 3 (2018) | INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING | Abstract PDF (Eng) similar documents |
| Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn | ||
| "... In the experiment, beef samples were used with the marbling scores «moderate» and «good» (n = 4 ..." | ||
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| "... enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using ..." | ||
| 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 | ||
| "... and quality of different types of collagen (tomato, beef, pork and fish) were studied. The organoleptic ..." | ||
| 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 | ||
| "... сыров, различного срока созревания имеет существенные отличия. Так, для полутвердых сыров, изготовленных ..." | ||
| Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... последующего созревания сыров. К ним относятся плазминовая система молока, ферменты психротрофных бактерий и ..." | ||
| Vol 4, No 2 (2021) | Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses | Abstract similar documents |
| G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova | ||
| "... характеристик сыров типа Камамбер в процессе выработки, созревания и хранения в зависимости от комбинаций ..." | ||
| 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 | ||
| "... лактозы) и органолептическим исследованиям после прессования и в процессе созревания в возрасте 15, 30, 45 ..." | ||
| 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 | ||
| "... .9 %, and also below AI of such products, as lamb (0.97), beef (0.79), pork (0.52) and poultry (0.50) [19 ..." | ||
| 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 | ||
| "... ]. Chinese researchers studied 167 beef hair samples from four regions of China. By values of isotopes ..." | ||
| 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 | ||
| "... of the above mentioned standard, which, unfortunately, shows the FAC fats only lamb, pork and beef, we can say ..." | ||
| Vol 5, No 4 (2022) | Study of the composition of the residual microflora of milk after pasteurization | Abstract similar documents |
| G. M. Sviridenko, T. V. Komarova, E. E. Uskova | ||
| "... остаточную микрофлору пастеризованного молока и участвуют в процессах созревания сыров, определяя их качество ..." | ||
| 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 | ||
| "... формировании качества исследуемых сыров в процессе их выработки, созревания и хранения. Доказано, что даже ..." | ||
| 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 | ||
| "... спектра, взаимосвязанные с процессом созревания и содержанием влажности плодов авокадо. Установлено, что ..." | ||
| Vol 6, No 4 (2023) | Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation | Abstract similar documents |
| G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova | ||
| "... условия созревания сыров (11±1)°C и концентрации поваренной соли 4%. Также проводилась оценка характера ..." | ||
| Vol 7, No 1 (2024) | Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses | Abstract PDF (Eng) similar documents |
| A. V. Gutnov, G. S. Kachmazov, P. N. Chalikidi, A. Yu. Tuaeva | ||
| "... исследуемых образцов сыра в процессе созревания. С точки зрения авторов ароматический состав сорта сыра Тиб ..." | ||
| Vol 7, No 3 (2024) | Lactobacilli as additional cultures in cheese making | Abstract similar documents |
| N. P. Sorokina, I. V. Kucherenko, A. L. Bruckaya | ||
| "... сохраняют жизнеспособность в сырах даже длительного созревания. Такие сыры могут быть носителями живых ..." | ||
| Vol 7, No 4 (2024) | Proteomic methods for separation and identification of milk proteins | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... является изучение протеолитических процессов, протекающих при созревании сыров. На основании этих процессов ..." | ||
| 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 | ||
| "... сырах при созревании. Значения кислотности жировой фазы в сырах из натурального молока были выше в ..." | ||
| Vol 6, No 3 (2023) | The quality indicators of ice cream upon the enzymatic hydrolysis of lactose | Abstract similar documents |
| A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova | ||
| "... мороженого, подвергнутые гидролизу лактозы на стадии созревания смеси. Массовая доля жира в образцах ..." | ||
| Vol 2, No 4 (2019) | NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT | Abstract PDF (Eng) similar documents |
| L. S. Abramova, A. V. Kozin, A. S. Shashkov | ||
| "... ). Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs ..." | ||
| 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 | ||
| "... recipe composition made in the homogenized form (particle size not more than 0.3 mm) from beef (41 ..." | ||
| 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 | ||
| "... , Russia, were used. The studies used «Rennet Enzyme 90, Extra» (chymosin — 90%, beef pepsin — 10%), MSA ..." | ||
| Vol 2, No 3 (2019) | ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001 | Abstract PDF (Eng) similar documents |
| Yu. A. Kuzlyakina, Z. A. Yurchak, B. D. Baskhamdgieva | ||
| "... of CO2-eq., which is distributed as follows: 29% from the production of beef, 29% from the production ..." | ||
| Vol 3, No 3 (2020) | METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION | Abstract PDF (Eng) similar documents |
| T. A. Fomina, V. Yu. Kornienko, M. Yu. Minaev | ||
| "... of the presence of pork, beef, mut- ton and turkey. At present, the further work on adaptation of the method ..." | ||
| Vol 4, No 1 (2021) | Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... качество сыров в конце срока созревания. Анализ состава сыров методами флуоресцентной спек- троскопии, ИК ..." | ||
| Vol 1, No 2 (2018) | MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING | Abstract PDF (Eng) similar documents |
| I, T. Smykov | ||
| "... and for- eign productions were used: 1. «Enzyme rennet 90», Extra (chymosin — 90 %, beef pepsin — 10 %), MSA ..." | ||
| Vol 1, No 2 (2018) | NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS | Abstract PDF (Eng) similar documents |
| T. V. Shobanova, A. A. Tvorogova | ||
| "... Эффективная вязкость смеси, мПа·с, до созревания После созревания в течение 18 ч. 1 — гомогенизированная ..." | ||
| 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 | ||
| "... полутвердых и твердых сырах, во время созревания кото- рых под воздействием фермента лактазы, продуцируемого ..." | ||
| 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 | ||
| "... - пень интенсивности комплекса процессов их созревания. Образование из муки и воды теста является ..." | ||
| 1 - 30 of 30 Items | ||
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