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Issue | Title | |
Vol 6, No 3 (2023) | Technological adequacy of sugar beet products used in the food industry | Abstract similar documents |
M. I. Egorova, L. N. Puzanova, I. S. Mikhaleva, A. S. Vlasenko | ||
"... for 230 samples of white sugar and 134 samples of beet molasses. Indicator markers were determined ..." | ||
Vol 7, No 3 (2024) | Sulfur dioxide in white sugar: Source of income, reference values | Abstract similar documents |
L. I. Belyaeva, M. K. Pruzhin, A. V. Ostapenko, A. S. Vlasenko | ||
"... technology for the production of white beet sugar. The technological and safe use of sulfites (sulfur dioxide ..." | ||
Vol 4, No 3 (2021) | Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures | Abstract similar documents |
I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova | ||
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 | ||
"... of an amount of the beet powder (3–15%) introduced instead of part of sugar on the organoleptic, rheological ..." | ||
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 | ||
"... and quantify by HPLC some metabolites (phenolic compounds, organics acids,, methylxanthines and soluble sugars ..." | ||
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 | ||
"... processed and after storage samples of condensed fat-free milk with sugar, for the development of which ..." | ||
Vol 7, No 1 (2024) | Optimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp. | Abstract PDF (Eng) similar documents |
D. E. Mohamed, A. M. Alian, R. M. Mohamed | ||
"... wastes were screened as a fermentation media and sugar cane molasses showed the highest productivity ..." | ||
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 5, No 2 (2022) | New types of sugar-containing raw materials for food production | Abstract similar documents |
E. I. Kuzmina, O. S. Egorova, D. R. Akbulatova, D. A. Sviridov, M. Yu. Ganin, A. A. Shilkin | ||
"... of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has ..." | ||
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 | ||
"... the possibility of prolonging their shelf life. The main raw components of the glaze are sugar and fat, which ..." | ||
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 | ||
"... and the quality of sugar cookies, which are traditionally in high demand of population groups of every age ..." | ||
Vol 2, No 4 (2019) | DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS | Abstract PDF (Eng) similar documents |
G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova | ||
"... High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content ..." | ||
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 | ||
"... , sucrosemineral and molasses medium by A. niger was carried out by a batch process under aerobic conditions ..." | ||
Vol 1, No 1 (2018) | RESEARCH OF INVERTASE ACTIVITY WHEN CHANGING THE PARAMETERS OF THE FERMENTATION PROCESS SUGAR-MINERAL MEDIUM AND HYDROLYSATE OF STARCH BY THE MICROMYCETE Aspergillus niger | Abstract PDF (Eng) similar documents |
Anastasia A. Printseva, Natalya Yu Sharova, Tatyana V. Vybornova | ||
"... on a sugar-mineral medium and medium based on starch hydrolysate. The most preferred regimes for conducting ..." | ||
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 | ||
"... (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature ..." | ||
Vol 6, No 3 (2023) | Isotopic characteristics of Crimean collection wines | Abstract similar documents |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, V. V. Likhovskoy, V. A. Zagoruiko, N. A. Shmigelskaya | ||
"... produced by introducing alcohol of different nature (grape, grain, molasses), which was conditioned ..." | ||
Vol 7, No 4 (2024) | Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation | Abstract similar documents |
S. N. Cherviak, V. A. Boyko, V. A. Oleinikova, А. V. Romanov | ||
"... concentration of sugars in grapes, expressed by a cuspidal function, was established. The maximum degree ..." | ||
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 | ||
"... hydrolysate was effective in reducing sugar in blood of both healthy rats and rats with diabetes mellitus ..." | ||
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 | ||
"... of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment ..." | ||
Vol 1, No 3 (2018) | PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID | Abstract PDF (Eng) similar documents |
Alexander R. Karimov, Mikhail A. Taleysnik, Tat’yana V. Savenkova, Larisa M. Aksenova, Timofei V. Gerasimov | ||
"... reactions in two-dimensional cylindrical geometry, objects — a sugar melt and a high molecular weight ..." | ||
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 fat contents of the treatments, and decreased total sugars and total carbohydrates. In addition ..." | ||
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 | ||
"... , cherry, sweet cherry, apricot and peach. The data are presented on the content of reducing sugars ..." | ||
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 | ||
"... In bakery water is used as a solvent for salt, sugar and other raw materials: for dough ..." | ||
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 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 | ||
"... , their accessibility to enzymatic hydrolysis is increased. The content of free reducing sugars (fraction FI) increases ..." | ||
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 | ||
"... gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing ..." | ||
Vol 5, No 4 (2022) | The practice of application and features of the control of oligosaccharides in the production of specialized food products. A review | Abstract similar documents |
E. A. Yurova, N. V. Ananyeva | ||
"... oligosaccharides in infant dry milk mixtures to structuring additives, replacers of sugar and fat. When choosing ..." | ||
Vol 7, No 3 (2024) | Determination of optimal technological conditions for the manufacture of semi-finished products from gooseberry fruit | Abstract similar documents |
O. V. Golub, O. K. Motovilov, N. V. Motovilova, N. I. Davydenko | ||
"... to obtain products with a high content of soluble solids, sugars, minerals and ascorbic acid (by 18.2, 58 ..." | ||
Vol 6, No 1 (2023) | Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
"... , the latter are characterized by a higher content of reducing sugars and fiber. The molecular weight ..." | ||
Vol 6, No 2 (2023) | Individual integrated approach to honey identification using instrumental methods of analysis and statistical processing of results | Abstract similar documents |
A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, M. Yu. Ganin | ||
"... are the most effective for detection of added sugars in honey, as well as for revealing the fact of feeding ..." | ||
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 | ||
"... was 15%, mass fractions of dry skim milk residue were 7, 10, 12 and 15%. The composition of sugars ..." | ||
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 | ||
"... . The biochemical composition of fresh fruits was assessed by the content of sugars, free organic acids, amino acids ..." | ||
Vol 6, No 4 (2023) | The effect of ultrasound on the feed mixture of sunflower cake and whey | Abstract similar documents |
S. K. Volonchuk, V. B. Mаzalevskiy, S. V. Stankevich, G. P. Chekryga | ||
"... . With that, the homogeneous gel-like mass containing protein, fat, fiber and sugars is formed from a simple mixture ..." | ||
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 | ||
"... , composition of sugars, vitamins and minerals were studied. It has been established that the chosen parameters ..." | ||
Vol 4, No 1 (2021) | To the question of determining glycemic index by glucose | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, G. N. Dubtsova | ||
"... makes it possible to assess the digestibility of various ingredients in products in terms of sugar load ..." | ||
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 | ||
"... value and other pa- rameters — according to methods adopted in the starch and beet sugar production ..." | ||
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 | ||
"... , является замена сахарозы на сахара или сладкие продукты с низким гликемическим индексом. Рынок мороженого ..." | ||
Vol 7, No 1 (2024) | Impact of different drying treatments on the biochemical and antioxidant activity properties of Egyptian red beetroot | Abstract PDF (Eng) similar documents |
E. A. Shehatta, S. H. Abo-Raya, A. A. Baioumy | ||
"... . It is known that the ethanolic extract from beet contains many health-beneficial and bioactive chemicals ..." | ||
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 | ||
"... , ashes, рН, etc. indexes — by the techniques accepted in starch syrup and beet sugar produc- tion [6 ..." | ||
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 | ||
"... составе лактозы — молочного сахара. В коровьем молоке в среднем содержится 4,7% лактозы с максимальным ..." | ||
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 | ||
"... ). Objects of research are powders of carrots, apples, beets, raspberries and model samples of confectionery ..." | ||
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 | ||
"... of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry ..." | ||
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 | ||
"... is widespread throughout the Russian Federation. The fruits of wild plants with a significant sugar content (up ..." | ||
Vol 1, No 2 (2018) | SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR TECHNOLOGY EFFECTIVENESS. RUSSIAN EXPERIENCE | Abstract PDF (Eng) similar documents |
S. N. Turovskaya, A. G. Galstyan, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, S. A. Khurshudyan | ||
"... молочных консервов (стерилизованное сгущенное молоко, сгущенное молоко с сахаром, сухое мо- локо) содержат ..." | ||
Vol 3, No 3 (2020) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION) | Abstract PDF (Eng) similar documents |
L. N. Krikunova, E. V. Dubinina | ||
"... raw materials were used. The mass concentration of individual sugars in the wort was determined using ..." | ||
Vol 2, No 3 (2019) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS) | Abstract PDF (Eng) similar documents |
L. N. Krikunova, E. V. Dubinina, V. P. Osipova | ||
"... to recipe for individual products included granulated sugar, vegetable oil, and complex additives. The used ..." | ||
Vol 7, No 1 (2024) | Food waste as a raw material for production of polyhydroxyalkanoates: State and prospects | Abstract similar documents |
A. P. Kuznetsova, R. I. Al-Shekhadat | ||
"... waste, dairy whey, sugar and starch industry waste, spent coffee grounds and coffee oils extracted from ..." | ||
Vol 2, No 4 (2019) | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS | Abstract PDF (Eng) similar documents |
T. V. Savenkova, A. R. Karimov, M. A. Taleysnik, T. V. Gerasimov, N. B. Kondratev | ||
"... been determined in accordance with GOST 5903–89 «Confectionery. Methods for determination of sugar ..." | ||
Vol 2, No 4 (2019) | THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS | Abstract PDF (Eng) similar documents |
Marina V. Gernet, I. N. Gribkova, O. A. Borisenko | ||
"... Vitamins Оligosaccharides Choline Sugar alcohols Bifidobacterium Amino acids, peptides, proteids Mineral ..." | ||
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 | ||
"... , W., Schaeren, W. (2004). Impact of a basal diet of hay and fodder beet supplemented with rapeseed ..." | ||
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