Order results by:
| Issue | Title | |
| Vol 7, No 3 (2024) | Technological aspects of managing the structural and mechanical properties of wheat bread crumb | Abstract similar documents |
| V. Ya. Chernykh, E. V. Alekseenko, D. O. Smetanin, Kh. A. Baluyan, Yu. Yu. Pechnikova | ||
| "... This work is dedicated to the study of the structural-mechanical properties of wheat bread crumb ..." | ||
| Vol 7, No 3 (2024) | World practice of wheat flour classification | Abstract similar documents |
| A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban | ||
| "... The paper presents a review of wheat classification accepted in various countries — producers ..." | ||
| 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 | ||
| "... , Москва, Россия КЛЮЧЕВЫЕ СЛОВА: пшеничная мука, мультизерновая смесь, индексы перевариваемости ..." | ||
| 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 | ||
| "... Wheat flour, especially high grade flour, is significantly impoverished in macro-, micronutrients ..." | ||
| Vol 7, No 1 (2024) | Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods | Abstract similar documents |
| R. A. Platova, E. V. Zhirkova, D. A. Metlenkin, A. A. Lysenkova, Yu. T. Platov, V. A. Rassulov | ||
| "... , the possibility of using UV-VIS-NIR spectroscopy combined with multivariate analysis for grading wheat flour ..." | ||
| 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 | ||
| "... The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour ..." | ||
| Vol 6, No 4 (2023) | Compositions of enzyme preparations for targeted modification of multicomponent bran | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, L. N. Krikunova | ||
| "... enzymatic reactions when using wheat-lentil-flax bran as a substrate. High effectiveness of the developed ..." | ||
| Vol 7, No 4 (2024) | Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake | Abstract similar documents |
| E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko | ||
| "... for the preparation of grain-fruit wort using biotechnological methods for the conversion of polymers of wheat ..." | ||
| 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 | ||
| "... выпечки хлебных изделий и используется при замесе с получением оптимально развитого клейковинного каркаса ..." | ||
| 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 | ||
| "... This investigation aimed to utilize wheat germ to improve the nutritional value and sensory ..." | ||
| 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 ..." | ||
| Vol 2, No 4 (2019) | EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN | Abstract PDF (Eng) similar documents |
| Yu. F. Markov, A. N. Buriak, L. G. Eresko | ||
| "... characterizing the quality of preservation of long-term stored wheat grains in South Russia. Storage conditions ..." | ||
| Vol 3, No 2 (2020) | CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING | Abstract PDF (Eng) similar documents |
| T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova | ||
| "... the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat ..." | ||
| 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 | ||
| "... , which are rich in phytochemicals. The chemical composition and phytochemicals in wheat flour, artichoke ..." | ||
| 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 main recipe component of most types of flour confectionery is wheat flour, the technological ..." | ||
| 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 3, No 3 (2020) | TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS | Abstract PDF (Eng) similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova | ||
| "... carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax ..." | ||
| 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 | ||
| "... Polycomponent bran obtained by joint grinding of a grain mixture from cereals (wheat), legumes ..." | ||
| Vol 7, No 3 (2024) | Current developments in grain science. Review | Abstract similar documents |
| E. P. Meleshkina, L. V. Vanina, I. S. Vitol | ||
| "... storage of grain and grain products — wheat flour and semolina, based on the acid value of fat; assessment ..." | ||
| Vol 7, No 4 (2024) | Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review | Abstract PDF (Eng) similar documents |
| A. S. M. Ammar, K. K. Hegab | ||
| "... ) is processed from attened dough of wheat our, sodium chloride, water, and yeast and is often served freshly ..." | ||
| 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 is wheat flour of the highest grade. It conditions the low nutritional value of this product ..." | ||
| 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 | ||
| "... the joint processing of cereals (wheat), legumes (lentils) and oilseeds (flax), in terms of its chemical ..." | ||
| Vol 4, No 1 (2021) | Potential for the application of DNA technologies in the brewing industry | Abstract similar documents |
| E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, S. V. Tuylkin, R. R. Vafin | ||
| "... геноидентификации компонентов пива Основными ингредиентами пива являются ячмень или произведенные из него солод ..." | ||
| 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 | ||
| "... . It is shown that the use of rye-wheat bread after its preliminary enzymatic treatment with thinning ..." | ||
| Vol 4, No 1 (2021) | Determining the authenticity of turmeric | Abstract similar documents |
| N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani | ||
| "... , wheat DNA was revealed in all purchased samples of ground turmeric. The levels of the main raw material ..." | ||
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| "... high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat ..." | ||
| 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 | ||
| "... resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic ..." | ||
| 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 | ||
| "... as cozonacs, 2 types of local flour were used: high quality wheat flour (origin: Măgdăcești village ..." | ||
| Vol 7, No 1 (2024) | High nutritional value instant flakes produced from various cereal grains | Abstract PDF (Eng) similar documents |
| W. K. Galal, R. S. Abd El-Salam, A. M. Marie | ||
| "... the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat ..." | ||
| 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 | ||
| "... This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5 ..." | ||
| Vol 8, No 1 (2025) | Knowledge, perception, and challenges of adopting a gluten-free diet in the Republic of Moldova: A cross-sectional study | Abstract PDF (Eng) similar documents |
| D. Turcanu, R. Siminiuc | ||
| "... of gluten and GFD, perceptions of wheat and gluten, and purchasing behavior regarding GF products. Data were ..." | ||
| Vol 4, No 4 (2021) | Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes | Abstract similar documents |
| I. V. Kobelkova, M. M. Korosteleva, D. B. Nikityuk, M. S. Kobelkova | ||
| "... , including milk, eggs, wheat, peanuts, soybeans, tree nuts, crustaceans and fish, also known as the Big 8 ..." | ||
| 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 | ||
| "... , starch obtained from wheat and potato is also used. Studies aimed to investigation and development ..." | ||
| Vol 5, No 2 (2022) | Formation of uric acid in grain produced by rhyzopertha dominica (f.) | Abstract similar documents |
| G. A. Zakladnoy, A. V. Yaitskikh, D. S. Stepanenko | ||
| "... in wheat grain on the number of Rhizopertha dominica. It is shown that uric acid formation in grain ..." | ||
| Vol 7, No 1 (2024) | Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort | Abstract similar documents |
| E. M. Serba, E. R. Kryuchkova, L. V. Rimareva, M. B. Overchenko, N. I. Ignatova, S. V. Pavlenko | ||
| "... with the joint use of an alternative raw material source — buck- wheat and corn, which is widely used in alcohol ..." | ||
| 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 | ||
| "... with sugar and sweeteners of various compositions, unfiltered pasteurized beer, including wheat, packaged ..." | ||
| 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 | ||
| "... - ванием в качестве сырья пшеничного хлеба (образцы 1–3), смеси пшеничного и ржано-пшеничного хлеба в ..." | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| "... ., Akhmedova, D.K. (2012). Dependence water absorp- tion ability of rye and wheat flour on the degree ..." | ||
| 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 | ||
| "... %), soy isolated protein (4 %), wheat KEY WORDS: acrylamide, model meat compo- sition, amino acid ..." | ||
| 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 | ||
| "... and pectin-cellulose derivatives, dietary fiber from wheat and other natural raw materials [4 ..." | ||
| Vol 3, No 4 (2020) | Historical and statistical data on the development of the domestic alcoholic beverages industry | Abstract PDF (Eng) similar documents |
| S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova | ||
| "... bamboo), hanshina and maotai (Chinese wheat and rice), shochu and sake (Japanese rice), plum brandy ..." | ||
| 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 | ||
| "... сахаром и солодом. Молочнохозяйственный вестник, 4(12), 71–79. 7. Гнездилова, А.И., Виноградова, Ю ..." | ||
| Vol 1, No 1 (2018) | TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS | Abstract PDF (Eng) similar documents |
| Alexander I. Panasyuk, Konstantin V. Kobelev, Elena I. Kuzmina, Larisa I. Rozina, Dilyara R. Letfullina | ||
| "... .12.2005 Опубл. 27.06.2007 18. 18. Кунце В. технология солода и пива / В. Кунце, Г. Мит. — Спб.: «профессия ..." | ||
| 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 | ||
| 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 | ||
| 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 | ||
| "... , авторы исследования рекомендуют исполь- зовать пшеничные волокна, так как они имеют потенциал для ..." | ||
| 1 - 46 of 46 Items | ||
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