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| Issue | Title | |
| 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 | ||
| "... Food products with controlled geographical origin place are in special demand among consumers ..." | ||
| 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 | ||
| "... products with vegetable fats are considered. The amount of free fat in milk depends on the integrity ..." | ||
| 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 | ||
| "... . In addition to the main regulated elements of labeling, information about the product distinctive features can ..." | ||
| 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 | ||
| "... affecting the quality of the finished product, and the basic equation describing the dependence of changes ..." | ||
| 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 | ||
| "... characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat ..." | ||
| 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 | ||
| "... -D-glucans of plant origin. They are functionally more active and have a wide range of applications ..." | ||
| 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) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
| G. A. Zakladnoy | ||
| "... of resistance due to its importance for practical use in the protection of stored grain. The analysis ..." | ||
| 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 | ||
| "... Nowadays, there is a growing consumer interest in food products, made from vegeta-ble raw ..." | ||
| Vol 2, No 4 (2019) | AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS | Abstract PDF (Eng) similar documents |
| S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova | ||
| "... microorganisms of plant products during storage and transportation are presented. For the investigation ..." | ||
| 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 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 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 | ||
| "... properties of which largely effect not only the quality indicators of the finished product, but also ..." | ||
| 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 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 | ||
| "... and safety of finished products, the technological equipment efficiency, etc. In most food technologies ..." | ||
| 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 | ||
| "... of protein is a chemical method, based on a comparative analysis of its amino acid composition, in particular ..." | ||
| Vol 1, No 4 (2018) | DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, A. N. Ivankin | ||
| "... Tightening control over the quality and safety of food products leads to an expansion of the list ..." | ||
| 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 | ||
| "... In the Russia beverage market, functional beverages are increasingly popular with the population ..." | ||
| Vol 1, No 3 (2018) | ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH | Abstract PDF (Eng) similar documents |
| Liliya V. Fedulova, Ekaterina R. Vasilevskaya, Elena A. Kotenkova, Elta B. Kashinova | ||
| "... ingredients functional properties based on animal origin raw materials, as well as meat products. ..." | ||
| 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 | ||
| "... at a heating temperature of the heating medium 97°C and stage-by-stage cooling of the products with water ..." | ||
| 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 | ||
| "... — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine ..." | ||
| Vol 2, No 2 (2019) | DEFORMATION FEATURES OF UNIAXIAL COMPRESSION OF SAMPLES FROM THE POTATO TUBERS FLESH | Abstract PDF (Eng) similar documents |
| V. G. Zhukov, N. D. Lukin | ||
| "... The article analyzes the deformation mechanism under uniaxial compression of cylindrical samples ..." | ||
| 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 | ||
| "... Porous medium are products of processing in food, agricultural, chemical and many other industries ..." | ||
| 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 | ||
| "... waste, pregrouped into five groups depending on recipe and bakery products production method ..." | ||
| Vol 1, No 4 (2018) | IFLUENCE OF FUNCTIONAL FOOD PRODUCT ON SERUM FATTY ACID COMPOSITION IN HYPERLIPIDEMIC RATS | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, E. A. Kotenkova | ||
| "... A special area in the rapidly growing range of food products is occupied by specialized ..." | ||
| Vol 2, No 3 (2019) | SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY | Abstract PDF (Eng) similar documents |
| N. V. Kupaeva, E. A. Kotenkova | ||
| "... methods of shelf life extension is an important task, especially for products for specialized nutrition ..." | ||
| 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 | ||
| "... Using the rapid method of digital image analysis by the developed scanning flour analyzer ..." | ||
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| "... of healthy food products. The object of research included: trial samples of complex food additives from ..." | ||
| 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 | ||
| "... is in onions, garlic, inula, yakena, etc. The inulin is widely applied as a low-calorie product in a dietary ..." | ||
| 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 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 | ||
| "... products with the reduced content of unsafe components for nutrition in early childhood. ..." | ||
| 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 | ||
| "... требованиям. Original scientific paper FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ..." | ||
| 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 | ||
| "... the process. Based on the analysis of the dependence of the total protein content in the extractant on time ..." | ||
| 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 | ||
| "... The results of studies of physical changes of the structure of milk ice cream at fat content of 4 ..." | ||
| 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 | ||
| "... in the review is paid to the works on extending food products shelf life with chitosan based primary edible film ..." | ||
| 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 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 | ||
| "... and physico-chemical indicators in the work, standardized analysis methods and certified methods were used ..." | ||
| 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 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 | ||
| "... roughness. The purpose of the research work is the development of the technology, recipes for food products ..." | ||
| Vol 4, No 2 (2021) | Technological and methodological aspects of the production of low- and lactose-free dairy products | Abstract similar documents |
| Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova | ||
| "... The features of technologies for low- and lactose-free dairy products, which provide for special ..." | ||
| 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 | ||
| "... storage. Based on the results of the experimental analysis and a generalization of the data obtained ..." | ||
| Vol 4, No 1 (2021) | Application of the thin-layer chromatography method for analysis of plant antioxidant activity | Abstract similar documents |
| N. V. Kupaeva, E. R. Vasilevskaya, L. V. Fedulova, E. A. Kotenkova | ||
| "... physicochemical methods of analysis are used for evaluation of plant antioxidant activity. Composition of ethanol ..." | ||
| Vol 2, No 1 (2019) | Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors | Abstract PDF (Eng) similar documents |
| A. A. Printseva, N. Yu. Sharova, T. V. Vybornova, B. S. Manzhieva | ||
| "... . violaceus VKPM Ac-1734 producers of glycosidase inhibitor, which is a micro-ingredient for creating products ..." | ||
| 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 | ||
| "... Nowadays, the problem of food safety and quality assurance throughout the product life cycle ..." | ||
| 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 of ..." | ||
| Vol 4, No 1 (2021) | Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation | Abstract similar documents |
| O. B. Fedotova, N. S. Pryanichnikova | ||
| "... material in direct contact with the food product. This layer in most cases is a synthetic polymer ..." | ||
| 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 | ||
| "... of obtaining dairy products with a high protein content in terms of quality and energy saving. This paper ..." | ||
| Vol 4, No 2 (2021) | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds | Abstract similar documents |
| M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud | ||
| "... creates a new healthier alternative product with the same sensory parameters of commercial jelly candy ..." | ||
| Vol 1, No 3 (2018) | THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY | Abstract PDF (Eng) similar documents |
| Sergey V. Tyulkin | ||
| "... -lactalbumin. The genotypes on the milk protein genes were determined by DNA analysis methods. Determination ..." | ||
| Vol 1, No 2 (2018) | MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING | Abstract PDF (Eng) similar documents |
| I, T. Smykov | ||
| "... increases the yield of finished products. By now, a large number of the most diverse physical methods ..." | ||
| 1 - 50 of 70 Items | 1 2 > >> | |
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