Order results by:
| Issue | Title | |
| 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 | ||
| "... of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker ..." | ||
| 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 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 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 | ||
| "... . Production of flour confectionery, in particular biscuits, is an important part of the Russian food industry ..." | ||
| 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 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 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 | ||
| "... of carbohydrate-amylase and protein-proteinase complex of wheat flour by introduction of wheat malt and dry gluten ..." | ||
| 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 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 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 | ||
| "... University of Food Production, Moscow, Russia KEY WORDS: wheat flour, multi-grain mixture, digestion ..." | ||
| Vol 5, No 3 (2022) | Defrosted products with preserved micro- and macrostructure | Abstract similar documents |
| I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... is growing every year. Other flour products (macaroni, bakery and confectionery products) are in demand ..." | ||
| 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 beverage based on components for the fractionation of amaranth flour. The use of protein ..." | ||
| 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 | ||
| "... derived from wheat flour, which can positively affect the fermentation process. The study of protein ..." | ||
| 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 | ||
| "... A recipe of snacks based on flour composite mixtures has been developed and scientifically ..." | ||
| 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 | ||
| "... of by-products (secondary products) of flour milling in order to obtain valuable food components for the creation ..." | ||
| 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 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 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 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 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 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 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 | ||
| "... fraction of glutenin of flour — were chosen in the hydrodynamic description, which were investigated ..." | ||
| 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 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 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 4, No 3 (2021) | The main factors of marmalade molecular structure formation | Abstract similar documents |
| N. B. Kondratev, M. V. Osipov, O. S. Rudenko, E. V. Kazantsev, E. S. Kalinkina | ||
| "... The pressing challenge of ensuring long shelf life for confectionery product without changing ..." | ||
| 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 | ||
| "... parameters, which makes it possible to obtain high quality confectionery products of a given shape. ..." | ||
| 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 | ||
| 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 | ||
| "... also from gluten-free flour) and artizanal technologies on the quality indices of cozonac ..." | ||
| 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 | ||
| "... %; vegetable confectionery glaze with the beet powder content of 13%. ..." | ||
| 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 | ||
| "... as establishment of an impact of these parameters on the technological properties of confectionery glazes ..." | ||
| 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 | ||
| "... content on thermal behaviors of common buck- wheat flour and starch. Journal of Food Engineering, 93(2 ..." | ||
| Vol 6, No 3 (2023) | Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure | Abstract similar documents |
| N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova | ||
| "... Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow ..." | ||
| 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 | ||
| "... sciences, leading researcher, laboratory technology of production of flour confectionery products, All ..." | ||
| 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 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 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 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 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 4, No 2 (2021) | Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample | Abstract similar documents |
| A. E. Bazhenova, O. S. Rudenko, M. A. Pesterev, N. A. Shcherbakova, S. Yu. Misteneva | ||
| "... including flour confectionery. Cakes are multi-component confectionery products. As a rule, they have ..." | ||
| 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 | ||
| "... продуктов мукой из насекомых и описаны изменения технологических параметров, улучшенных в результате ..." | ||
| Vol 4, No 3 (2021) | Specialized meat semi-finished products for prevention of liver diseases | Abstract similar documents |
| O. P. Boleshenko, M. A. Aslanova, A. L. Bero | ||
| "... grade, soy protein fiber, soy protein isolate, textured soy flour, milk thistle oil meal, chicken eggs ..." | ||
| 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 | ||
| "... . Flour from black soldier fly (Hermetia illucens) larvae is the promising and most widely studied source ..." | ||
| 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 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 7, No 1 (2024) | Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health | Abstract PDF (Eng) similar documents |
| L. Rahmah, Arif N. M. Ansori, Novi I. P. Sari | ||
| "... Gnocchi is a type of homemade pasta made from potatoes, flour and eggs. Improving food product ..." | ||
| 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 | ||
| "... Glaze, giving confectionery products an aesthetically attractive appearance, provides ..." | ||
| 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 ..." | ||
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