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 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 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 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 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 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 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 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 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 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 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 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 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 ..." | ||
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 | ||
"... because of their specific properties, due to climatic, soil characteristics or other factors. The article ..." | ||
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 the ..." | ||
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 | ||
"... pathologies and prevents premature aging [2]. Using information about effect of food on the state of health ..." | ||
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 | ||
"... The beauty and aging of the human body is associated with such a protein substance as collagen ..." | ||
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 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 | ||
"... materials. The article is devoted to an actual topic related to the choice of plant mate-rials, based on its ..." | ||
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 | ||
"... The aim of the study was to establish the possibility of improving the organoleptic ..." | ||
1 - 50 of 102 Items | 1 2 3 > >> |
Search tips:
- Search terms are case-insensitive
- Common words are ignored
- By default articles containing any term in the query are returned (i.e., OR is implied)
- Make sure that a word exists in an article by prefixing it with +; e.g., +journal +access scholarly academic
- Combine multiple words with AND to find articles containing all terms; e.g., education AND research
- Exclude a word by prefixing it with - or NOT; e.g., online -politics or online NOT politics
- Search for an exact phrase by putting it in quotes; e.g., "open access publishing". Hint: Quoting Chinese or Japanese words will help you to find exact word matches in mixed-language fields, e.g. "中国".
- Use parentheses to create more complex queries; e.g., archive ((journal AND conference) NOT theses)