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| Issue | Title | |
| Vol 7, No 4 (2024) | Xanthan gum: Secondary raw materials for biosynthesis, isolation and application | Abstract PDF (Eng) similar documents |
| G. F. Kurbanov, A. O. Prichepa, N. Yu. Sharova | ||
| "... . This literature review examines several topics related to xanthan gum and its synthesis by X. campestris ..." | ||
| 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 | ||
| "... formulation of hydrocolloids using their available variety, xanthan gum, to use in production of milk ..." | ||
| Vol 6, No 2 (2023) | Quality characteristics of milk ice cream with citrus fibers and gum | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... fibers and their compositions together with guar and xanthan gums to stabilize the milk ice cream ..." | ||
| Vol 4, No 4 (2021) | An effect of fat emulsions of black soldier fly (Hermetia illucens) larvae on the germination capacity and energy of sprouting of pea (Pisum sativum L.) seeds | Abstract similar documents |
| A. A. Ruban, M. V. Novikova, S. I. Loskutov, A. A. Kostin | ||
| "... that the use of 0.3 weight% of xanthan gum as a stabilizer for fat emulsion of black soldier fly (Hermetia ..." | ||
| Vol 8, No 1 (2025) | Food hydrocolloids: Classification, functional properties and applications | Abstract similar documents |
| N. V. Nepovinnykh, O. N. Petrova | ||
| "... hydrocolloids of plant origin (synthetic gums). This review focuses on current trends and technological advances ..." | ||
| Vol 3, No 4 (2020) | Features of micro- and ultrastructure of low-fat butter and its low-fat analogues | Abstract PDF (Eng) similar documents |
| E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova | ||
| "... with the addition of stabilizers based on guar and xanthan gums and emulsifiers based on monoand diglycerides ..." | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... . The most commonly used exopolysaccharides are xanthan gum, gel- lan gum, dextran, and pullulan [17 ..." | ||
| 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 | ||
| "... the main components of them are gelling agents such as gelatin, pectin, guar gum, xanthan gum ..." | ||
| Vol 1, No 2 (2018) | NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS | Abstract PDF (Eng) similar documents |
| T. V. Shobanova, A. A. Tvorogova | ||
| "... in- cludes mono- and diglycerides of fatty acids (E471), guar gum (E412) and locust tree (E410 ..." | ||
| 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 | ||
| "... system including emulsifier (mono and diglycerides), composition of stabilizers (guar gum, locust bean ..." | ||
| 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 | ||
| "... , C. — P., Leung, t. — K., Lin, S. — M., Hsu, C. — C. (2006). Release properties on gelatin-gum ..." | ||
| 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 | ||
| "... as an regular antioxidant food additive [62]. Cinnamon and clove essential oils enriched chitosan-arabic gum ..." | ||
| 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 | ||
| "... камеди гуаровая и рожкового дерева и карбоксиметилцел- люлоза добавляются в смесь в количествах ..." | ||
| 1 - 13 of 13 Items | ||
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