Order results by:
| Issue | Title | |
| 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 | ||
| "... fats in it, methods have been developed for determining FAC and vegetable fats. The presented ..." | ||
| 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 8, No 2 (2025) | Correlation of foaming properties of plant-based beverages with physicochemical composition | Abstract similar documents |
| A. V. Tarasov, N. V. Zavorokhina, O. V. Chugunova, A. V. Vyatkin | ||
| "... solids and total polyphenol content). However, a negative correlation of fats with FC of plant-based ..." | ||
| 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 6, No 3 (2023) | Regional specificity of Algerian olive oil | Abstract similar documents |
| H. Ghernoug, I. M. Chernukha, D. A. Utyanov | ||
| "... . The prospects of the development of target products based on protein-fat modules with the use of OO from certain ..." | ||
| Vol 4, No 2 (2021) | Ice cream and frozen desserts nutrient compositions: current trends of researches | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... researches on replacement of milk protein to vegetable one, in particular, soy are noted. ..." | ||
| Vol 4, No 3 (2021) | Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content | Abstract similar documents |
| A. A. Ruban, M. V. Novikova (Zakharova), A. A. Kostin | ||
| "... Fats and oils irrespective of their application field are usually used as emulsions — disperse ..." | ||
| Vol 1, No 3 (2018) | THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY | Abstract PDF (Eng) similar documents |
| Sergey V. Tyulkin | ||
| "... «LAKTAN1–4». Better raw milk, that is, with the greatest amount of nutrients, such as milk fat and protein ..." | ||
| Vol 5, No 4 (2022) | Authentication of vegetable oils using isotope mass spectrometry | Abstract similar documents |
| A. L. Panasyuk, D. A. Sviridov, A. A. Shilkin | ||
| "... Vegetable oils play an important role in the human diet. Both the physiological value ..." | ||
| Vol 4, No 4 (2021) | Methods for determining color characteristics of vegetable raw materials. A review | Abstract similar documents |
| N. I. Fedyanina, O. V. Karastoyanova, N. V. Korovkina | ||
| "... определить дефекты в растительном сырье и классифицировать его по цветовым характеристикам, текстуре, размеру ..." | ||
| 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 | ||
| "... of the muscle tissue of young rams, and the composition of fatty acid of the internal fat of young rams ..." | ||
| Vol 6, No 1 (2023) | Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze | Abstract similar documents |
| L. V. Zaytseva, E. V. Mazukabzova, M. N. Bogachuk | ||
| "... with the addition of fruit and vegetable powders (taking into account the ability of the latter to absorb fat ..." | ||
| 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 7, No 2 (2024) | Modern biological methods of processing plant raw materials used to increase its storage capacity | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... , инактивация ферментов деградации растительной ткани, фитохимикаты, съедобные покрытия. При этом они могут ..." | ||
| Vol 6, No 1 (2023) | Modern non-thermal method of processing plant raw materials used to increase its storability | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... Наряду с термическими способами обработки растительного сырья в последние десятилетия активно ..." | ||
| 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 | ||
| "... , cereal products, fruit and vegetable juices is developing especially actively. Drinks based on oat flakes ..." | ||
| Vol 4, No 4 (2021) | An effect of fat emulsions of black soldier fly (Hermetia illucens) larvae on the germination capacity and energy of sprouting of pea (Pisum sativum L.) seeds | Abstract similar documents |
| A. A. Ruban, M. V. Novikova, S. I. Loskutov, A. A. Kostin | ||
| "... Various oils, fats and emulsifiers in the composition of preparations for soil enrichment or plant ..." | ||
| 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 | ||
| "... (protein-fat concentrate) with the high protein (27.5%) and fat (11.9%) content. The developed ..." | ||
| Vol 6, No 3 (2023) | The effect of freezing and storage temperature on the stability of the fat emulsion in cream | Abstract similar documents |
| E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov | ||
| "... the feasibility of using various freezing and storage modes to obtain a product with a stable fat phase ..." | ||
| 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 | ||
| "... The main sources of vegetable protein are seeds of legumes and oilseeds, which differ as by total ..." | ||
| 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 | ||
| "... , biologically effective fat and mineral substances, the purpose of these studies was the development of a sour ..." | ||
| 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 | ||
| "... of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were ..." | ||
| 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 | ||
| "... The determination of the technological functionality of milk fat particles in terms of their effect ..." | ||
| Vol 7, No 3 (2024) | Application of whey protein microparticulates in the production of ice cream and other dairy products | Abstract similar documents |
| P. B. Sitnikova, N. V. Kazakova | ||
| "... are comparable with parameters of fat globules, which allow receptors of the human oral cavity to perceive them ..." | ||
| Vol 7, No 2 (2024) | Technological aspects and requirements to raw materials for increasing the nutritional value of glaze | Abstract similar documents |
| E. V. Mazukabzova | ||
| "... as the content of fruit and vegetable powder increased from 3 to 15% to varying degrees depending on its fat ..." | ||
| 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 | ||
| "... of cheese production influence this process. Milk fat contributes to the formation of the flavor ..." | ||
| Vol 6, No 2 (2023) | Study of oleogel based on components Helianthus annuus L. and Rosmarinus officinalis L. as frying oil | Abstract PDF (Eng) similar documents |
| A. V. Samoylov, T. B. Tsyganova, E. A. Yakovlev, E. V. Dudkina | ||
| "... products with a lower amount of fat. ..." | ||
| Vol 7, No 3 (2024) | Functional characteristics and molecular structural modification of plant proteins. Review | Abstract similar documents |
| V. V. Kolpakova, V. A. Byzov | ||
| "... (hydration, solubility, water binding capacity, fat binding capacity and gel-forming capacity, stability ..." | ||
| 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 | ||
| "... , the indicator is considered — acid number of fat (ANF) mg KOH per gram of fat in the stored grain sample ..." | ||
| Vol 1, No 1 (2018) | REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS | Abstract PDF (Eng) similar documents |
| Aram G. Galstyan, Iskra A. Radaeva, Sergei A. Khurshudyan, Svetlana N. Turovskaya, Vladislav K. Semipyatniy, Elena E. Illarionovа | ||
| "... modes of fat-free milk before thickening on the viscosity of the finished product. Were studied freshly ..." | ||
| Vol 3, No 2 (2020) | RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM | Abstract PDF (Eng) similar documents |
| A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova | ||
| "... on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6 ..." | ||
| Vol 8, No 1 (2025) | Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers | Abstract PDF (Eng) similar documents |
| R. M. Mohamed, M. R. Ali | ||
| "... the protein content and decreased the content of fats and carbohydrates in the fermented meatless burger. ..." | ||
| 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 | ||
| "... The aim of the research was to study the features of the structure of low-fat butter and butter ..." | ||
| 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 | ||
| "... technologies to produce vegetable oil, dietary fiber, protein preparations and functional products. The aim ..." | ||
| 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 | ||
| "... исследования были выбраны растительные компоненты (фасоль белая, лен, арахис, крупа «Полтавская», морковь ..." | ||
| 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 | ||
| "... of external factors on changes in the indicator of fat acidity value (FAV) and a range of other parameters ..." | ||
| Vol 8, No 1 (2025) | Food hydrocolloids: Classification, functional properties and applications | Abstract similar documents |
| N. V. Nepovinnykh, O. N. Petrova | ||
| "... as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculants ..." | ||
| 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 | ||
| "... preservatives from the samples of preserved pureed vegetables for further bioassay of the extract obtained ..." | ||
| Vol 6, No 1 (2023) | The texture of non-fat yogurt with proteins isolates and concentrates | Abstract similar documents |
| I. A. Gurskiy | ||
| 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 | ||
| "... their biocorrective properties, it’s necessary to balance protein, fat and carbohydrates contents as well ..." | ||
| 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 | ||
| "... . The microparticulate production technology included purification of cheese whey from casein and fat, ultrafiltration ..." | ||
| 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 | ||
| "... of saturated fats and simple carbohydrates. Analysis of the data array containing information about 100 ..." | ||
| Vol 8, No 1 (2025) | Aspects of enzymatic modification of plant proteins | Abstract similar documents |
| D. S. Kulikov, A. A. Korolev | ||
| "... , альтернативных животному сырью. Производство протеинов из растительного сырья с высокой биологической ценностью ..." | ||
| Vol 2, No 3 (2019) | THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS | Abstract PDF (Eng) similar documents |
| N. S. Shishkina, O. V. Karastoyanova, L. A. Borchenkova, N. V. Korovkina, N. I. Fedyanina | ||
| "... The indicators of quality and microbiological safety of frozen vegetable semi-finished products ..." | ||
| 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 | ||
| "... of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its ..." | ||
| Vol 6, No 2 (2023) | Protein preparations from rapse processing waste: A review of the current status and development prospects of existing technologies | Abstract similar documents |
| I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. M. Serba, N. G. Mashentseva | ||
| "... pressing at a temperature of ≤ 40 °C, fat extraction with a solvent. At the next stages, the protein ..." | ||
| 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 | ||
| "... of fish muscles systems, their ability to hold water and fats, to stabilize emulsions, to change ..." | ||
| 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 | ||
| "... in the production of canned fruit and vegetables. The material for this study was 105 scientific publications ..." | ||
| 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 ..." | ||
| Vol 7, No 2 (2024) | Justification of membrane filtration parameters in the production of whey protein isolate | Abstract similar documents |
| E. I. Melnikova, E. B. Stanislavskaya, E. V. Bogdanova, E. D. Shabalova | ||
| "... of whey protein isolate production was determined. It includes whey purification from casein dust and fat ..." | ||
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