Order results by:
| Issue | Title | |
| Vol 8, No 1 (2025) | Aspects of enzymatic modification of plant proteins | Abstract similar documents |
| D. S. Kulikov, A. A. Korolev | ||
| "... Due to the constant increase in population and the growing demand for food products with a high ..." | ||
| Vol 6, No 2 (2023) | Study of the process of hydrolysis of milk proteins using enzyme preparations of domestic and production | Abstract similar documents |
| E. S. Semenova, E. S. Simonenko, S. V. Simonenko, S. N. Zorin, N. A. Petrov, V. K. Mazo | ||
| "... babies’ and children’s food. The use of whey milk proteins for the production of baby food has its ..." | ||
| 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 | ||
| "... of protein in nutrition. The authors propose protein classification into three main groups according ..." | ||
| 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 | ||
| "... in the functional-technological properties of protein. Seeds and cake are a promising raw material for using in food ..." | ||
| Vol 6, No 1 (2023) | The texture of non-fat yogurt with proteins isolates and concentrates | Abstract similar documents |
| I. A. Gurskiy | ||
| "... Yogurt is one of the most common fermented milk products. It is consumed directly as food or used ..." | ||
| 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 | ||
| "... is considered the most effective measure to reduce the allergenicity of milk proteins. The study of the features ..." | ||
| 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 | ||
| "... to an increase in the global demand for protein food. Quails are a valuable source of protein, which is thought ..." | ||
| Vol 7, No 1 (2024) | Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk | Abstract PDF (Eng) similar documents |
| A. N. Saalieva, A. M. Usubalieva, M. M. Musulmanova | ||
| "... — down to minus 40 ºС. The main food of yaks are herbaceous plants, the vegetation season of which ..." | ||
| 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) | 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 | ||
| "... in food production of a food additive based on protein components of milk whey opens new opportunities ..." | ||
| 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 | ||
| "... The aim of the research was to study the impact of whey protein isolate on the solubility ..." | ||
| 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 | ||
| "... The objective of the study was to obtain protein ingredients from mussel shell valves ..." | ||
| 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 global desire for ethical, sustainable, and nutritional food choices has intensified interest ..." | ||
| 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 | ||
| "... The aim of this paper is to systemize data on the use of whey protein microparticulates (WPMP ..." | ||
| 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 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 4, No 4 (2021) | Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method | Abstract similar documents |
| A. V. Kozin, L. S. Abramova, E. S. Guseva, I. V. Derunets | ||
| "... methods for the determination of the protein content in fish food products do not provide for the use ..." | ||
| Vol 7, No 3 (2024) | Functional characteristics and molecular structural modification of plant proteins. Review | Abstract similar documents |
| V. V. Kolpakova, V. A. Byzov | ||
| "... Protein preparations from plant raw materials are widely used in the food industry as improvers ..." | ||
| 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 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 | ||
| "... One of the promising directions in the application of the valuable whey protein cluster ..." | ||
| 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 6, No 4 (2023) | Protein hydrolysate as a source of bioactive peptides in diabetic food products | Abstract similar documents |
| O. V. Zinina, A. D. Nikolina, D. V. Khvostov, M. B. Rebezov, S. N. Zavyalov, R. V. Akhmedzyanov | ||
| "... Protein hydrolysates are a promising active component in specialized food products. Due ..." | ||
| Vol 8, No 1 (2025) | Food hydrocolloids: Classification, functional properties and applications | Abstract similar documents |
| N. V. Nepovinnykh, O. N. Petrova | ||
| "... Food hydrocolloids are among the most popular ingredients in the food industry. They act ..." | ||
| Vol 5, No 3 (2022) | Balanced composition of multicomponent groats in conditions of the adequate nutrition concept | Abstract similar documents |
| S. V. Zverev, O. V. Politukha | ||
| "... with multiple specific criteria, including the balance of proteins, fats and carbohydrates (P: F: C), biological ..." | ||
| 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 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 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 | ||
| "... Due to the fact that in the elderly and elderly there is a danger of a lack of full-value protein ..." | ||
| 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 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 6, No 4 (2023) | Microalgae and insects as alternative protein sources: Benefits and risks | Abstract similar documents |
| G. I. Sutula, D. S. Ryabukhin | ||
| "... Animal products have traditionally been considered the main sources of protein, but due ..." | ||
| Vol 7, No 4 (2024) | Proteomic methods for separation and identification of milk proteins | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... of proteins, with examples of their use for studying the protein system of milk and dairy products ..." | ||
| Vol 7, No 1 (2024) | Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk | Abstract similar documents |
| D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova | ||
| "... on the principle of measuring the concentration of soluble whey proteins. The result is achieved through the use ..." | ||
| Vol 6, No 4 (2023) | Substantiation, directions and results of using whey processed products in ice cream production | Abstract similar documents |
| P. B. Sitnikova, N. V. Kazakova | ||
| "... of cheese and cottage cheese, can be an additional source of protein. The feasibility of using whey for food ..." | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... it possible to create food products with new properties and attractive to consumers. It is noted ..." | ||
| Vol 7, No 3 (2024) | Allergy to aquatic biological resources as food | Abstract similar documents |
| S. A. Tsarin, N. M. Stolyarchuk, A. V. Kuznetsov | ||
| "... The review reveals the problem of allergies to fish and other highly allergenic foods. First ..." | ||
| 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 | ||
| "... determination of the total protein concentration and proteomic profile of the samples taken throughout ..." | ||
| 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 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 | ||
| "... parameters for justification of rational modes in the production of whey protein isolate. The process flow ..." | ||
| 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 | ||
| "... The demand for protein products is increasing due to the demographic growth of the world ..." | ||
| Vol 6, No 4 (2023) | Influence of pH on protein extraction from Sus scrofa pancreas | Abstract similar documents |
| E. K. Polishchuk, M. A. Aryzina, M. E. Spirina, E. A. Kotenkova | ||
| "... chloride solution used as an extractant on the efficiency of bioactive protein isolation from the porcine ..." | ||
| Vol 7, No 2 (2024) | The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova, S. E. Kochneva | ||
| "... quality indicators, a whey protein microparticulate was introduced into milk-containing ice cream. Based ..." | ||
| 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 | ||
| "... values in the range of 28-30. Respectively, the yogurts under study are attributed to food category ..." | ||
| 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 | ||
| Vol 6, No 3 (2023) | Prospects for including edible insects into the food composition | Abstract similar documents |
| K. G. Kuznetsova, V. Yu. Sitnov, D. S. Ryabukhin | ||
| "... The use of insects as an alternative protein source is considered a promising strategy ..." | ||
| Vol 7, No 1 (2024) | Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives: A review | Abstract PDF (Eng) similar documents |
| T. N. Capcanari, E. F. Covaliov, C. Lu. Negoița | ||
| "... and food production perspectives, that can become a valuable source of multifunctional components ..." | ||
| Vol 5, No 4 (2022) | Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
| "... of by-products (secondary products) of flour milling in order to obtain valuable food components for the creation ..." | ||
| Vol 1, No 3 (2018) | THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY | Abstract PDF (Eng) similar documents |
| Sergey V. Tyulkin | ||
| "... on the milk protein genes, namely, alpha S1-casein, beta-casein, kappa-casein, beta-lactoglobulin, alpha ..." | ||
| 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 | ||
| "... the highest levels of ash and protein being 2.07% and 9.65%, respectively. The cookies with powdered artichoke ..." | ||
| Vol 5, No 3 (2022) | Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices | Abstract similar documents |
| A. S. Knyazeva, N. L. Vostrikova, A. V. Kulikovskii, D. A. Utyanov | ||
| "... additives. Monosodium L-Glutamate (E621) is the sodium salt of glutamic acid found in all protein foods ..." | ||
| Vol 5, No 4 (2022) | The problem of grained salmonid roe falsification and ways for its solution | Abstract similar documents |
| L. S. Abramova, A. V. Kozin, E. S. Guseva | ||
| "... producers and consumers worldwide. Food products are most often falsified by imparting them some of the most ..." | ||
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