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Issue | Title | |
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 | ||
"... the nutritional value and biochemical composition of the drink, made on the basis of this raw material. Sesame ..." | ||
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 | ||
"... is the shelf life of drinks, since they determine the presence in the composition of useful nutrients ..." | ||
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 | ||
"... , in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established ..." | ||
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 | ||
"... The aim of the investigation was to study an effect of thermal treatment parameters on the content ..." | ||
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 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 | ||
"... drinks accelerated aging method in the market. The controlled indicators selection principles, mainly ..." | ||
Vol 7, No 2 (2024) | Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks | Abstract similar documents |
R. R. Vafin, I. Yu. Mikhailova, I. I. Ageykina | ||
"... to the species identification of the raw composition of soft drinks based on green tea was tested. The study ..." | ||
Vol 2, No 2 (2019) | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY | Abstract PDF (Eng) similar documents |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina | ||
"... In the grape processing, secondary resources are primarily the remnants of the generative plant ..." | ||
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 | ||
"... problem, optimization criterion, plant raw materials, protein structure ranking АННОТАЦИЯ Целью ..." | ||
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 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 | ||
"... quality indicators of a spirit drink from a new type of a raw material. The objects of the research were ..." | ||
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 | ||
"... inulin-containing raw materials. The technological assessment of a girasol and chicory from various ..." | ||
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 3, No 1 (2020) | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR | Abstract PDF (Eng) similar documents |
A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina | ||
"... In this study, the physicochemical properties of Italian and German bentonites were evaluated ..." | ||
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 | ||
"... One of the promising raw materials types for alcoholic beverages production, which have a peculiar ..." | ||
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 | ||
"... raw materials. In this case, the content of the converted mixture may be greater than ..." | ||
Vol 5, No 3 (2022) | Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products | Abstract similar documents |
E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
"... on plant raw materials and was established for drinks based on flavoring agents. ..." | ||
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 | ||
"... Labelling — the final stage of production, which determines its characteristics and properties. In ..." | ||
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 | ||
"... The presence of food additives in food products may be associated with the risk of their toxic ..." | ||
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 | ||
"... The article shows that the studied samples of raw milk in terms of composition (mass fraction ..." | ||
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 | ||
"... The review focused on global trends in the development of scientific research and the practical ..." | ||
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 | ||
"... milk is theoretically justified. The sour milk drink contained an increased amount of protein (by 75 ..." | ||
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 | ||
"... the properties of the raw materials and the process, data were obtained on the parameters of the system during ..." | ||
Vol 3, No 3 (2020) | IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC | Abstract PDF (Eng) similar documents |
R. Siminiuc, D. Țurcanu | ||
"... , sourdough, fermentation, artisanal technologies, soriz (Sorghum oryzoidum), nutritional aspects ..." | ||
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 | ||
"... of food preservation often leads to a deterioration in their nutritional value, physical and organoleptic ..." | ||
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 | ||
"... Quality characteristics of spirit drinks based on fruit distillates are formed mainly due ..." | ||
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 | ||
"... NMR-spectroscopy was used for development of the criteria which characterize the chilled and ..." | ||
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 | ||
"... The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese ..." | ||
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 | ||
"... - prise due to the collection of endocrine-enzyme and special raw materi- als. Meat Branch, 3, 6–11. (In ..." | ||
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 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 | ||
"... A method has been developed for the production of organic ingredients from secondary products ..." | ||
Vol 8, No 1 (2025) | Biochemical changes in rats after treatment with soft drink and menthol flavoured candy | Abstract PDF (Eng) similar documents |
E. F. Isoje, I. O. Okoro, B. M. A. Ali, G. I. Edo, E. Yousif, J. Okpoghono, E. O. Okoro, S. U. Okom, A. E. A. Essaghah, H. Umar, J. O. Owheruo, P. O. Akpoghelie, D. S. Ahmed | ||
"... menthol flavoured candies and soft drinks. Seventy male Wistar albino rats in total were acquired, split ..." | ||
Vol 3, No 2 (2020) | СONCEPT AND CALCULATION OF THE LIMIT TRANSVERSE SIZE OF CAPILLARIES | Abstract PDF (Eng) similar documents |
V. G. Zhukov, N. D. Lukin | ||
"... . Calculations of processes with wet porous medium are based on capillary properties of the liquid in a pore ..." | ||
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 | ||
"... canned food during pasteurization is implemented at temperatures less than 100°C. The article presents ..." | ||
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 | ||
"... . The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials ..." | ||
Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
S. T. Bykova, T. G. Kalinina | ||
"... There are provided data on the work carried out at All-Russian Research Institute for Starch ..." | ||
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 physiologically significant substances. Introduction of fruit and vegetable raw materials makes it possible ..." | ||
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 | ||
"... because of their specific properties, due to climatic, soil characteristics or other factors. The article ..." | ||
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 | ||
"... To establish the deadline for freshness and shelf life of wheat during long-term storage, the ..." | ||
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 a protein profile by combination of plant raw materials. Analysis of alternative variants demonstrated ..." | ||
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 | ||
"... of using dried raw materials are substantiated in comparison with the processing of fresh tubers ..." | ||
Vol 4, No 2 (2021) | Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage) | Abstract similar documents |
L. N. Krikunova, E. V. Dubinina, S. Yu. Makarov | ||
"... of a new non-traditional type of raw materials to obtain distillates requires comprehensive research ..." | ||
Vol 2, No 3 (2019) | STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE | Abstract PDF (Eng) similar documents |
I. T. Smykov | ||
"... The article presents the results of experimental joint studies of changes in the viscosity and ..." | ||
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 | ||
"... and this conditions an increase in the demand for functional foods. The market of functional drinks based on teas ..." | ||
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 | ||
"... The formation of food liquid medium structures containing at least 70 % of disperse particles with ..." | ||
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 and ..." | ||
Vol 6, No 3 (2023) | Nutritional contents of low phenylalanine diets: A mini review | Abstract PDF (Eng) similar documents |
A. S. M. Ammar | ||
"... , phenylalanine-free protein substitute and low phenylalanine foods. In this article, the essential nutritional ..." | ||
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 | ||
"... This review is devoted to an analysis of the hemp (Cannabis sativa L.) seeds’ nutritional aspects ..." | ||
Vol 2, No 3 (2019) | ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001 | Abstract PDF (Eng) similar documents |
Yu. A. Kuzlyakina, Z. A. Yurchak, B. D. Baskhamdgieva | ||
"... The purpose of this article was to represent the environmental indicators of meat production chain ..." | ||
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 | ||
"... The aim of the study was to establish the possibility of improving the organoleptic ..." | ||
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