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| Issue | Title | |
| Vol 6, No 1 (2023) | The texture of non-fat yogurt with proteins isolates and concentrates | Abstract similar documents |
| I. A. Gurskiy | ||
| "... and concentrate of native whey proteins after 5 hours of fermentation. A decrease in dynamic viscosity ..." | ||
| 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 | ||
| "... The deficiency of protein is an important global problem. Whey, as a by-product of the production ..." | ||
| 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 | ||
| "... describes the feasibility of using buttermilk and cheese whey concentrates obtained by nanofiltration ..." | ||
| Vol 7, No 2 (2024) | Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates | Abstract similar documents |
| A. A. Tvorogova, I. A. Gurskiy, Yu. I. Bogdanova | ||
| "... -lactose ice cream is more preferable than the use of whey protein concentrates. ..." | ||
| 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 5, No 2 (2022) | Protein-fat concentrate for enrichment of wheat flour | Abstract similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, S. N. Kolomiets | ||
| "... (protein-fat concentrate) with the high protein (27.5%) and fat (11.9%) content. The developed ..." | ||
| 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 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 3 (2023) | Properties and structural features of native and modified proteins of concentrates from white and brown rice | Abstract similar documents |
| V. V. Kolpakova, Q. Ch. Fan, I. S. Gaivoronskaya, L. V. Chumikina | ||
| "... The physicochemical properties and structural features of proteins of concentrates (PC) from white ..." | ||
| 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 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 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 2, No 2 (2019) | PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE | Abstract PDF (Eng) similar documents |
| P. B. Sitnikova, A. A. Tvorogova | ||
| "... and whey protein concentrate are given in the paper. It is shown that the storage temperature affects ..." | ||
| 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 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 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 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 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 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 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 | ||
| "... (whey proteins, casein proteins), amino acid profile, total nitrogen, non-protein nitrogen of yak milk ..." | ||
| 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 | ||
| "... of hemp have the high protein content (20.00-38.70% and 27.90-40.70%, respectively), which makes them ..." | ||
| Vol 5, No 3 (2022) | In vitro study of biologically active properties of complexes isolated from biomass of microscopic algae | Abstract similar documents |
| V. F. Dolganyuk, O. O. Babich, S. A. Sukhikh, E. V. Ulrikh, E. V. Kashirskikh, A. P. Andreeva | ||
| "... , antihypertensive and prebiotic properties of protein concentrate (PC), lipid-pigment complex (LPC) and carbohydrate ..." | ||
| 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 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 | ||
| "... At present, secondary products of the main production in the form of cake, oil meal, bran and whey ..." | ||
| 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) | Ice cream and frozen desserts nutrient compositions: current trends of researches | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins ..." | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... that the nature of proteinpolysaccharide interactions, depending on the types of proteins and polysaccharides used ..." | ||
| Vol 8, No 1 (2025) | Aspects of enzymatic modification of plant proteins | Abstract similar documents |
| D. S. Kulikov, A. A. Korolev | ||
| "... content of biologically valuable protein, there is a growing interest in obtaining such products from ..." | ||
| 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 | ||
| "... hypoglycemic activity of the protein hydrolysate of broiler chicken stomachs in whey and to develop a beverage ..." | ||
| Vol 7, No 1 (2024) | Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings | Abstract similar documents |
| O. V. Zinina, S. P. Merenkova, M. B. Rebezov, E. A. Vishnyakova | ||
| "... Protein hydrolysates are a promising active component in the production of bioactive film coatings ..." | ||
| Vol 5, No 2 (2022) | Effect of the recombinant chymosins of different origins on production process of soft cheese | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| "... , as well as on the content of fat, protein and dry matter of whey. The type and dose of MCE had an impact ..." | ||
| 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 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 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 6, No 1 (2023) | Influence of different milk-clotting enzymes on the process of producing semihard cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... of milk coagulation and processing of cheese curd, as well as on the composition of whey and fresh cheeses ..." | ||
| 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 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 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 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 | ||
| "... Молдова, Кишинев, Республика Молдова КЛЮЧЕВЫЕ СЛОВА: ideal protein, amino acids, combinatorial ..." | ||
| 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 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 4, No 4 (2021) | Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage | Abstract similar documents |
| K. A. Kanina, N. A. Zhizhin, E. A. Karakulova, P. R. Atanasov | ||
| "... of bonds between amino groups. One of the problems in production of high-protein products, in particular ..." | ||
| 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 laboratory practice, there are many protein quantification methods, and all of them have ..." | ||
| 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 | ||
| "... mainly of casein micelles and whey proteins. This is the reason for the formation of a more closed ..." | ||
| 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 | ||
| "... diets among consumers. Chickpeas, a leguminous source abundant in protein and fiber, and mushrooms ..." | ||
| 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 | ||
| "... as an excellent source of protein to produce nutritional biscuits. Physical, chemical, rheological ..." | ||
| 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 | ||
| "... » and concentrate in themselves the maximum amount of biologically active substances. Mathematical modeling confirms ..." | ||
| 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 | ||
| "... in the conformation of protein molecules during pressure treatment. FTIR spectroscopy revealed a change ..." | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| "... Products to create enriched low-protein pasta based on starch for nutrition the children sick ..." | ||
| 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 | ||
| "... and biochemical characteristics of new types of bran showed a high protein content, in which the proportion ..." | ||
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