Order results by:
| Issue | Title | |
| 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 | ||
| "... fibers, pectins and the degree of their esterification in fruit and vegetable powders, as well ..." | ||
| Vol 5, No 2 (2022) | Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder | Abstract similar documents |
| E. V. Mazukabzova, L. V. Zaytseva | ||
| "... an amount of added sugar. This paper considers a technological possibility of introducing vegetable powders ..." | ||
| 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 | ||
| "... in the form of fruit and vegetable powder into the glaze formulation may entail changes in the rheological ..." | ||
| Vol 6, No 3 (2023) | Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure | Abstract similar documents |
| N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova | ||
| "... -forming agents, such as agar, pectin, gelatin, on the direction and rate of moisture transfer processes ..." | ||
| 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 | ||
| "... , pectin, white sugar, applesauce and other recipe components on the physicochemical and rheological ..." | ||
| Vol 6, No 1 (2023) | Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties | Abstract PDF (Eng) similar documents |
| R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud | ||
| "... This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5 ..." | ||
| Vol 6, No 2 (2023) | Enzyme systems for fragmentation of the rhamnogalacturonan sites main chains in plant tissue protopectin complex | Abstract similar documents |
| V. V. Kondratenko, T. Yu. Kondratenko | ||
| "... for industrial production of pectin. These chains include homogalacturonan sites and branching zones ..." | ||
| Vol 7, No 1 (2024) | Biscuits enriched with the edible powder of Angoumois grain moth (Sitotroga cerealella): Optimization, characterization and consumer perception assessment | Abstract PDF (Eng) similar documents |
| S. M. Mohsen, A. Ashraf, S. S. Ahmed, T. G. Abedelmaksoud | ||
| "... During this study, the dried powder of Angoumois grain moth (Sitotroga cerealella) (AGM) was used ..." | ||
| 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 | ||
| "... , involving the use of milk powder, a priori use the process of its preliminary hydration ..." | ||
| 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 | ||
| "... bract powder, artichoke stem powder and the produced cookies were determined. Physical properties, color ..." | ||
| Vol 5, No 2 (2022) | Scientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillates | Abstract similar documents |
| L. N. Krikunova, E. V. Dubinina, E. V. Uljanova, A. A. Moiseeva, S. M. Tomgorova | ||
| "... . The questions of evaluation of the pectin complex in the individual types of stone raw materials are considered ..." | ||
| Vol 5, No 1 (2022) | PRELIMINARY EVALUATION OF COLOR STABILITY OF DATE FRUIT TABLETS | Abstract PDF (Eng) similar documents |
| D. Megdoud, M. S. Galouz, S. Rahal, S. Benamara | ||
| "... ) mean particle size (225 and 282 μm) of the used fruit powder, and ii) compression pressure (5, 10, 15 ..." | ||
| Vol 7, No 3 (2024) | Colorimetric method for estimating the intensity of heat load during milk pasteurization | Abstract similar documents |
| E. V. Topnikova, D. S. Myagkonosov, D. V. Abramov, O. G. Kashnikova | ||
| "... the physical nature of the coloration of casein powders, consisting in the presence of melanoids in them ..." | ||
| Vol 7, No 1 (2024) | Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries | Abstract similar documents |
| E. A. Alekseenko, N. Yu. Karimova, G. V. Semenov, I. S. Krasnova, O. E. Bakumenko | ||
| Vol 8, No 1 (2025) | Phenolic compounds, organic acids, methylxanthines and soluble sugars profiles in cocoa placenta | Abstract PDF (Eng) similar documents |
| K. A. Goudé, K. H. Kouamé, O. J. Gbotognon, E. J. P. Kouadio | ||
| "... ) in powders from unfermented and fermented cocoa placenta. Profile of phenolic compounds showed a number of 14 ..." | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... , pectin, xanthan, cellulose, etc. Semi-synthetic polysaccharides are synthesized by modify- ing natural ..." | ||
| Vol 5, No 1 (2022) | PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... ® Extra 2235 Powder, Chy-max® Extra 600 Liquid and Renifer® 1800; the group with ~1000 < MCA/ PA < 1400 ..." | ||
| 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 | ||
| "... flakes and enriched with bananas, blueberry berries and a powder of elder (Sambucus nigra L.) berries ..." | ||
| Vol 7, No 3 (2024) | The use of alternative protein sources in quail diets: A review | Abstract similar documents |
| M. A. Polubesova, E. V. Mechtaeva, A. D. Chernov, V. Yu. Sitnov, A. Z. Zhuravleva | ||
| "... % of the spirullina powder, productivity parameters in poultry increased. Mushrooms are described as a promising ..." | ||
| Vol 1, No 1 (2018) | DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION | Abstract PDF (Eng) similar documents |
| Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan | ||
| "... - ным, с позиции оценки данного вида сырья. Вместе с тем, пектин топинамбура характеризуется высокой ..." | ||
| Vol 4, No 1 (2021) | Determining the authenticity of turmeric | Abstract similar documents |
| N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani | ||
| "... на факт обнаружения фальсификации порошка куркумы другими растительными добавками, такими как ..." | ||
| Vol 6, No 3 (2023) | Methodology for the development of identification criteria of stone fruit brandy | Abstract similar documents |
| L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova | ||
| "... and pectin substances. It has been found that the values of all main indicators of the biochemical ..." | ||
| 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 | ||
| "... (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder ..." | ||
| Vol 7, No 4 (2024) | Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake | Abstract similar documents |
| E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko | ||
| "... , difficulties arise due to its high acidity and high content of fiber and pectin substances, which require ..." | ||
| 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 | ||
| "... is manifested in whole milk powder. V. D. Kharitonov, L. V. Petrova and S. V. Petrova [22] found ..." | ||
| Vol 4, No 2 (2021) | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds | Abstract similar documents |
| M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud | ||
| "... the main components of them are gelling agents such as gelatin, pectin, guar gum, xanthan gum ..." | ||
| Vol 6, No 3 (2023) | Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream | Abstract PDF (Eng) similar documents |
| A. A. A. El-Maksoud, M. A. Hesarinejad, T. G. Abedelmaksoud | ||
| "... ) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP ..." | ||
| 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 | ||
| "... качестве замены сахарозы. Антиоксидант- ная активность порошка листьев стевии при добавлении её в ..." | ||
| 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 raw material base for which in the Russian Federation is represented mainly by beet pectin ..." | ||
| 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 | ||
| "... with fat content of 55% made with the addition of skimmed milk powder; butter of the same fat content ..." | ||
| 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 | ||
| "... in the whey protein isolate before drying was at least 17%. The whey protein isolate powder was characterized ..." | ||
| Vol 7, No 3 (2024) | Hydrolysates of mare's milk proteins. Immunochemical and physico-chemical characteristics | Abstract similar documents |
| E. S. Semenova, E. S. Simonenko, S. V. Simonenko, S. N. Zorin, V. K. Mazo | ||
| "... skimmed mare's milk powder as a protein substrate. Two samples of enzymes from various manufacturers ..." | ||
| Vol 4, No 1 (2021) | Impact of yeast sediment beta-glucans on the quality indices of yoghurt | Abstract PDF (Eng) similar documents |
| A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc | ||
| "... (in powder form) 6 Cereal bars 6 g/kg 7 Breakfast cereals 15,3 g/kg 8 Breakfast cereals made from whole ..." | ||
| Vol 4, No 2 (2021) | Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample | Abstract similar documents |
| A. E. Bazhenova, O. S. Rudenko, M. A. Pesterev, N. A. Shcherbakova, S. Yu. Misteneva | ||
| "... используются различные виды кремов, начинок и глазурей, в бисквит- ных тортах применяется полуфабрикат сироп ..." | ||
| 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 | ||
| "... to fresh cut fruits allows to save succulence during a longer while [37,38]. Pectin and chitosan ..." | ||
| 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 | ||
| "... fraction of soluble pectin due to thermal hydrolysis of protopectin; reduction of microbial ..." | ||
| 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 | ||
| "... Crushing Shaving drying Sifting Powder Jerusalem artichoke (inulin up to 50%) Boiling Inulin ..." | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| "... powder and an- hydrous fats in the production of cupcakes. Confectionery and bakery, 1 (113), 32–34 ..." | ||
| Vol 3, No 3 (2020) | PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP | Abstract PDF (Eng) similar documents |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| "... . Therefore, it is produced both as a powder and as a syrup containing 75% dry matter. By its technological ..." | ||
| Vol 3, No 4 (2020) | Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... ® Powder Extra 2235 NB, Naturen® Extra 220 NB (Chr Hansen A / S, Den- mark), and Fromase® 750 XLG (DSM ..." | ||
| Vol 1, No 3 (2018) | THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE | Abstract PDF (Eng) similar documents |
| Roman O. Budkevich, Anastasia I. Eremina, Ivan A. Evdokimov, Nikita M. Fedortsov, Alexey A. Martak, Elena V. Budkevich | ||
| "... with distilled water and centrifuged at 3000 rpm for 15 min, followed by drying at 40 °C. Dry casein powder ..." | ||
| 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 | ||
| "... %. The organic ingredient containing insoluble dietary fiber is a light brown powder that is easily dispersible ..." | ||
| 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 | ||
| "... (пектин, хитозан), молочную кислоту, минеральные соли, глюкозо-галактозный сироп, лактулозу, лактитол и ..." | ||
| Vol 1, No 2 (2018) | CHITIN- AND CHITOSAN BIOSORBENTS FROM CITRIC A CID MYCELIAL INDUSTRIAL WASTE | Abstract PDF (Eng) similar documents |
| L. V. Novinyuk, D. K. Kulyov, I. V. Negrutsa, P. Z. Velinzon | ||
| "... ., Sing, K. (1984). Adsorption by powders and porous solids. M: Mir. — 306 р. (in Russian) 9. Dubinin, M ..." | ||
| Vol 3, No 3 (2020) | THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova | ||
| "... (normalization of milk by protein by adding milk powder or milk protein concentrate) [16,17]; deactivation ..." | ||
| 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 | ||
| "... дополнительного отвара с мякотью из облепихи, настойки из порошка суше- ного корня цикория и отвара с мякотью из ..." | ||
| 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 | ||
| "... [24]; Рисунок 1. Этапы выделения ДНК из лиофилизированного пивного порошка 21 ПИЩЕВЫЕ СИСТЕМЫ ..." | ||
| 1 - 47 of 47 Items | ||
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