Order results by:
| Issue | Title | |
| Vol 3, No 2 (2020) | RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM | Abstract PDF (Eng) similar documents |
| A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova | ||
| "... on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6 ..." | ||
| 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 4, No 2 (2021) | Ice cream and frozen desserts nutrient compositions: current trends of researches | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... The current state and new research trends of creating functional ice cream and frozen desserts ..." | ||
| 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 | ||
| "... on the nucleation in ice cream plombir with a mass fraction of milk fat of at least 15% was the aim of the study ..." | ||
| Vol 6, No 3 (2023) | The quality indicators of ice cream upon the enzymatic hydrolysis of lactose | Abstract similar documents |
| A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova | ||
| "... of ice cream by rheological methods and the dispersion of structural elements by microcopy. The effects ..." | ||
| 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 | ||
| "... Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream ..." | ||
| Vol 6, No 3 (2023) | The effect of freezing and storage temperature on the stability of the fat emulsion in cream | Abstract similar documents |
| E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov | ||
| "... , the state of the fat phase of the cream and the size of ice crystals were assessed using a microscopic ..." | ||
| 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 | ||
| "... drinks accelerated aging method in the market. The controlled indicators selection principles, mainly ..." | ||
| 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 | ||
| "... of its processing in the technology of ice cream and whipped frozen desserts. The analysis of the data ..." | ||
| Vol 4, No 3 (2021) | Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures | Abstract similar documents |
| I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova | ||
| "... Nowadays the functional ice cream production keeps developing. Due to that the traditional ..." | ||
| 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 | ||
| "... Hydrocolloids of stabilization systems are necessary components in ice cream production ..." | ||
| 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 | ||
| "... ) in production of ice cream and other dairy products. Information about the essence of the microparticulation ..." | ||
| Vol 6, No 3 (2023) | Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream | Abstract PDF (Eng) similar documents |
| A. A. A. El-Maksoud, M. A. Hesarinejad, T. G. Abedelmaksoud | ||
| "... The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB ..." | ||
| 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 | ||
| "... Drinking water is important in food production. Its indicators have a direct impact on the quality ..." | ||
| 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 | ||
| "... in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat ..." | ||
| 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 | ||
| "... cluster to obtain the whey protein microparticulate and its use in the sour cream production technology ..." | ||
| Vol 1, No 3 (2018) | INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING | Abstract PDF (Eng) similar documents |
| Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn | ||
| "... unpackaged. Aging was carried out for 4, 16, and 28 days in a storage chamber at a temperature of 2 ± 1 °C ..." | ||
| 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 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 | ||
| "... The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese ..." | ||
| Vol 4, No 4 (2021) | Evaluation of microbiological risks in cream as a raw material for buttermaking | Abstract similar documents |
| G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova | ||
| "... and storage capacity of cream used as a raw material for buttermaking. The objects of study were the following ..." | ||
| 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 | ||
| "... Labelling — the final stage of production, which determines its characteristics and properties. In ..." | ||
| 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 7, No 4 (2024) | Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods | Abstract similar documents |
| G. M. Sviridenko, M. B. Zakharova, E. V. Topnikova | ||
| "... and storability of butter depending on the method of its production — cream churning (CC) or high-fat cream ..." | ||
| Vol 6, No 2 (2023) | New technologies of ice roads construction to maintain the sustainable cold chain of supply in the northern regions of Russia | Abstract similar documents |
| G. Yu. Goncharova, S. S. Borzov, G. V. Borschev | ||
| "... The article reviews the current state of winter ice roads (winter glacial roads) and presents data ..." | ||
| 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 | ||
| "... to be attributed to dispersions «water-in-oil». ..." | ||
| 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 | ||
| "... The formation of food liquid medium structures containing at least 70 % of disperse particles with ..." | ||
| 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 | ||
| "... The aim of the investigation was to study an effect of thermal treatment parameters on the content ..." | ||
| 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 | ||
| "... One of the promising raw materials types for alcoholic beverages production, which have a peculiar ..." | ||
| Vol 7, No 1 (2024) | Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products | Abstract similar documents |
| E. N. Pirogova, E. V. Topnikova, E. S. Danilova | ||
| "... -mechanical characteristics of butter samples produced by the method of converting high-fat cream from ..." | ||
| 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 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 5, No 3 (2022) | Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products | Abstract similar documents |
| E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
| "... for accelerated aging of soft drinks on the market. Selection principles for the controlled indicators ..." | ||
| 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 | ||
| "... The aim of the work is to study the inhibitory activity of the Streptomyces lucensis VKPM Ac-1743 ..." | ||
| 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 | ||
| "... A method has been developed for the production of organic ingredients from secondary products ..." | ||
| Vol 5, No 4 (2022) | Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology | Abstract similar documents |
| G. V. Gurinovich, V. A. Khrenov, I. S. Patrakova, M. V. Patshina | ||
| "... Modern methods for aging and thermal treatment facilitate an improvement in beef sensory ..." | ||
| 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 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) | 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 | ||
| "... In this study, the physicochemical properties of Italian and German bentonites were evaluated ..." | ||
| Vol 6, No 1 (2023) | The texture of non-fat yogurt with proteins isolates and concentrates | Abstract similar documents |
| I. A. Gurskiy | ||
| "... for the production of fermented milk desserts and ice cream. The urgent task for yogurt producers is improving ..." | ||
| Vol 7, No 3 (2024) | Functional characteristics and molecular structural modification of plant proteins. Review | Abstract similar documents |
| V. V. Kolpakova, V. A. Byzov | ||
| 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 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
| G. A. Zakladnoy | ||
| "... of the world. This is due to the fact that this fumigant is the most widely used in the world. The ..." | ||
| 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 | ||
| "... . Calculations of processes with wet porous medium are based on capillary properties of the liquid in a pore ..." | ||
| Vol 8, No 2 (2025) | Assessment of safety and tolerability of hybrid gel oral administration in an experiment on Wistar rats | Abstract PDF (Eng) similar documents |
| N. V. Nepovinnykh, S. V. Kozlov, I. V. Ziruk, V. S. Kutsenkova, Z. B. Ghorghi, M. A. Hesarinejad, S. Yeganehzad | ||
| "... , meat products, chocolate and ice cream. We have developed a hybrid gel in which oleogel is made up from ..." | ||
| 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 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 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, the ..." | ||
| 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 | ||
| "... The purpose of this work is development of the universal technology of processing of a girasol and ..." | ||
| 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 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 ..." | ||
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