Order results by:
| Issue | Title | |
| Vol 6, No 3 (2023) | Assessment of the palatability of Atlantic salmon by NMR spectroscopy | Abstract similar documents |
| L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova | ||
| "... fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine ..." | ||
| 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 | ||
| "... and frozen fish quality. It has been shown that 1H-NMR experiments can be used as quality factor to measure ..." | ||
| 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 | ||
| "... белков, экстрагированных из вкусоароматических добавок с сырным вкусом (ВАД) и сыров, зависит от степени ..." | ||
| 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 | ||
| "... The paper examines the problem of falsification of edible fish products, which concerns ..." | ||
| Vol 4, No 4 (2021) | Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses | Abstract similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... . In the studied cheeses, the severity of the bitter taste was proportional to the content of water-soluble ..." | ||
| 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 | ||
| "... , аромат, вкус, дескрипторы, твёрдофазная экстракция, летучие компоненты Представлены результаты ..." | ||
| Vol 5, No 3 (2022) | Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| Vol 6, No 4 (2023) | Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| "... of proteolysis. Sensory assessment of the bitter taste intensity in cheeses is proportional to the content ..." | ||
| 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 | ||
| "... periods (7, 10, and 14 days) to determine the optimum fermentation time to enhance the umami taste (meat ..." | ||
| Vol 7, No 3 (2024) | Emerging pollutants: Risks in salmon fish migration. A review | Abstract similar documents |
| L. S. Abramova, A. V. Kozin, E. S. Guseva | ||
| "... of conservation of salmonid fish species. Pharmaceutical and veterinary drugs, components of personal hygiene ..." | ||
| 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 | ||
| "... on the appearance, color, taste and aftertaste, odor and consistency of the prepared sauces. Sample 4 scored lowest ..." | ||
| Vol 5, No 2 (2022) | Identification of fish species using the next generation sequencing (NGS) technology | Abstract similar documents |
| T. A. Fomina, M. G. Kuleshova, M. Yu. Minaev, E. A. Konorov | ||
| "... The laws relating to fish and fishery product labeling that require indication of the information ..." | ||
| Vol 5, No 2 (2022) | Features of food design on a 3D printer. A review | Abstract similar documents |
| E. V. Ulrikh, V. V. Verkhoturov | ||
| "... and design of complex internal structures. In addition to appearance and taste, food consistency ..." | ||
| Vol 8, No 1 (2025) | Effect of products of Fucus alga processing on structure formation and oxidation of lipids in fish muscle tissue | Abstract similar documents |
| T. N. Pivnenko, Yu. M. Pozdnyakova, R. V. Esipenko | ||
| "... products and final fish products correspond to the modern trends of healthy nutrition and ensure ..." | ||
| 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 | ||
| "... into volatile flavoring compounds that take part in the formation of the taste and aroma of the finished ..." | ||
| 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 | ||
| "... and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship ..." | ||
| Vol 1, No 2 (2018) | THEORETICAL SUBSTANTIATION OF DIRECT TRANSPORT OF BIOLOGICALLY ACTIVE COMPONENTS IN CONDITIONS OF MODELED GASTROINTESTINAL TRACT | Abstract PDF (Eng) similar documents |
| A. V. Evteev, N. V. Gorbunova, O. S. Larionova, A. V. Bannikova | ||
| "... active substances, regardless of the content of fish oil and phenolic compounds in them. It was 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 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 | ||
| "... characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber ..." | ||
| 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 | ||
| "... The growth in demand for fish products as a result of globalization of trade caused a risks ..." | ||
| Vol 7, No 1 (2024) | Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk | Abstract similar documents |
| V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
| "... did not have a significant effect on the taste characteristics of the cheeses: in both variants ..." | ||
| 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 | ||
| "... in the obtained mixtures is 17–45%, which can affect taste of porridge. During the study, tasting of fine-ground ..." | ||
| 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 | ||
| "... in the laboratory conditions and their taste was assessed. An effect of the beverage on glucose reduction ..." | ||
| 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 products. Dietary fibers are considered as important components of a diet; the dietary fibers ..." | ||
| Vol 5, No 4 (2022) | Neophobia: socio-ethical problems of innovative technologies of the food industry | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... that have functionality, good taste, and safety with minimal negative impact on the environment. ..." | ||
| Vol 6, No 3 (2023) | Diversity of sambal types in Indonesia | Abstract PDF (Eng) similar documents |
| L. L. Rahmah, A. N. M. Ansori | ||
| "... Sambal is a processed chili paste with a spicy taste. The history of sambal begins ..." | ||
| Vol 6, No 2 (2023) | Effect of external factors on the stability of sparkling wine quality during storage | Abstract similar documents |
| E. V. Dubinina, A. A. Moiseeva, D. V. Andrievskaya, V. A. Trofimchenko | ||
| "... and visible short-wave (λ = 400 nm) range, and prevent the appearance of the so-called “taste of light” (gout ..." | ||
| Vol 7, No 2 (2024) | Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida) | Abstract similar documents |
| G. N. Dubtsova, I. S. Vitol | ||
| "... of action: determine taste and aroma, show the antioxidant properties, and prevent fat rancidification ..." | ||
| 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 | ||
| "... of such a product are characteristics determining properties of fresh berries, including taste, color, aroma ..." | ||
| Vol 5, No 1 (2022) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) | Abstract similar documents |
| L. N. Krikunova, E. V. Dubinina, O. N. Obodeeva | ||
| "... was studied. Based on the analysis of the taste and aroma profiles of spirit drinks, an effect ..." | ||
| 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 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 | ||
| "... of intensity of the cheese taste, and in the taste notes of “zest” and “spice”, typical of goat’s milk cheeses ..." | ||
| Vol 8, No 1 (2025) | Aspects of enzymatic modification of plant proteins | Abstract similar documents |
| D. S. Kulikov, A. A. Korolev | ||
| "... and technological properties, reduce allergenicity and neutralize specific taste. Enzymatic modification allows us ..." | ||
| 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 | ||
| "... ingredients, i. e. those that improve taste of the food. Monosodium glutamate (MSG) is one of the widely used ..." | ||
| Vol 7, No 3 (2024) | Current state and prospects of dihydroquercetin application in food industry | Abstract similar documents |
| A. A. Ushkalova, T. Zhang, L. Baochen | ||
| "... the stability of acidity and pH, inhibits the development of the pathogenic microflora, favorably affects taste ..." | ||
| 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 | ||
| "... in food products, including fish, is the Kjeldahl method. However, the current standards for measurement ..." | ||
| 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 | ||
| "... определенных условий. В результате созревания усиливаются нежность, сочность, специфиче ский приятный вкус и ..." | ||
| Vol 5, No 3 (2022) | Products of whole grain processing and prospects of their use in production of flour confectionery | Abstract similar documents |
| S. Yu. Misteneva | ||
| "... composition with simultaneous maintenance of the structure, taste and traditionalism of a product. The paper ..." | ||
| Vol 4, No 4 (2021) | Evaluation of microbiological risks in cream as a raw material for buttermaking | Abstract similar documents |
| G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova | ||
| "... . Organoleptic characteristics were evaluated in terms of taste, consistency and appearance. Research results ..." | ||
| Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... biochemical process that affects the formation of taste, aroma and texture along with lipolysis and glycolysis ..." | ||
| 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 | ||
| "... to a change of traditional taste, consistency and structure. In this connection, aspects of the usage ..." | ||
| 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 | ||
| "... on public awareness about benefits and taste of such products, public confidence in their safety and support ..." | ||
| Vol 6, No 3 (2023) | Possibility of using natural cheeses for pizza production | Abstract similar documents |
| G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin | ||
| "... (VNIIMS) and purchased in the retail chain. Sensory indicators (taste and odor, consistency, appearance ..." | ||
| 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 | ||
| "... demonstrated strong acceptance across all sensory criteria, including texture, odor, shape, and taste ..." | ||
| Vol 7, No 3 (2024) | Lactobacilli as additional cultures in cheese making | Abstract similar documents |
| N. P. Sorokina, I. V. Kucherenko, A. L. Bruckaya | ||
| "... . Traditional cheeses from unpasteurized milk are distinguished by more pronounced and diverse tastes ..." | ||
| 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 | ||
| "... appearance characteristics (by 1.7%), color, texture and odor (by 2.3%), taste and aftertaste (by 3 ..." | ||
| Vol 7, No 4 (2024) | Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods | Abstract similar documents |
| G. M. Sviridenko, M. B. Zakharova, E. V. Topnikova | ||
| "... by taste, smell, consistency, and appearance. As a result of the studies, it was established that during ..." | ||
| Vol 2, No 3 (2019) | METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE | Abstract PDF (Eng) similar documents |
| M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
| "... , which made it possible to observe a decrease in taste and aroma compared with the control, as well ..." | ||
| Vol 6, No 3 (2023) | Comparative assessment of identification indicators of the mineral waters of the Nagutsky and Essentuksky deposits by the example of medical and table waters “Nagutskaya‑4” and “Essentuki no. 4 | Abstract similar documents |
| E. M. Sevostyanova, M. Yu. Ganin | ||
| "... with established standards were assessed by organoleptic (transparency, color, taste and smell) and physicochemical ..." | ||
| 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 | ||
| "... preservation of the nutritional value of the product and fresh taste and aroma. The purpose of this article ..." | ||
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