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Issue Title
 
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 5, No 2 (2022) Study of the functional properties of a fermented milk product based on mare’s milk Abstract  similar documents
E. S. Simonenko, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov
"... In the last few years, there has been a growing interest in the use of mare’s milk for human ..."
 
Vol 6, No 1 (2023) The texture of non-fat yogurt with proteins isolates and concentrates Abstract  similar documents
I. A. Gurskiy
"... Yogurt is one of the most common fermented milk products. It is consumed directly as food or used ..."
 
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
"... in the production of fermented milk products. The physicochemical, rheological and organoleptic studies ..."
 
Vol 4, No 1 (2021) Impact of yeast sediment beta-glucans on the quality indices of yoghurt Abstract  PDF (Eng)  similar documents
A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc
"... obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly ..."
 
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 ..."
 
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 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
"... identically. Due to this, WPMP can be used as an imitator of milk fat. It is noted that the microparticulation ..."
 
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
"... , involving the use of milk powder, a priori use the process of its preliminary hydration ..."
 
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
"... and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array ..."
 
Vol 7, No 1 (2024) Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk Abstract  similar documents
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov
"... produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk ..."
 
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
"... % or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice ..."
 
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
"... advantages: it allows achieving an increase in the effectiveness of milk processing, facilitates ..."
 
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
"... to the dairy industry’s need for analytical methods for the determination of lactose in milk and dairy products ..."
 
Vol 5, No 1 (2022) PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN Abstract  similar documents
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
"... The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk ..."
 
Vol 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract  PDF (Eng)  similar documents
I, T. Smykov
"... method, implemented on standard elements of automation equipment, for online determination of milk curd ..."
 
Vol 1, No 3 (2018) THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY Abstract  PDF (Eng)  similar documents
Sergey V. Tyulkin
"... on their productivity and milk quality. In connection with this, the purpose of this research was to study the milk ..."
 
Vol 7, No 4 (2024) Assessment of the prospects of using chelated forms of zinc to create new types of food products Abstract  similar documents
V. V. Gorbachev, I. A. Nikitin, S. L. Tikhonov, M. S. Balashova, S. N. Tefikova, D. M. Ziborov, D. A. Velina, E. E. Kleyn
"... сокосодержащих напитках, на кисломолочных продуктах (на кефире и напитках, содержащих сыворотку), на продуктах ..."
 
Vol 5, No 2 (2022) Milk curd self-segmentation in cheesemaking tank Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... -segmentation of a milk curd in an open-type cheesemaking tank. Based on the analysis of the kinetics of gel ..."
 
Vol 5, No 4 (2022) Study of the composition of the residual microflora of milk after pasteurization Abstract  similar documents
G. M. Sviridenko, T. V. Komarova, E. E. Uskova
"... of pasteurized milk, depending on the bacterial landscape and the initial contamination of raw milk. The thermal ..."
 
Vol 6, No 1 (2023) Enzymatic proteolysis during the conversion of milk into cheese Abstract  similar documents
O. V. Lepilkina, A. I. Grigorieva
"... The transformation of milk into cheese occurs under the influence of many physicochemical ..."
 
Vol 7, No 4 (2024) Proteomic methods for separation and identification of milk proteins Abstract  similar documents
O. V. Lepilkina, A. I. Grigorieva
"... of proteins, with examples of their use for studying the protein system of milk and dairy products ..."
 
Vol 1, No 1 (2018) REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS Abstract  PDF (Eng)  similar documents
Aram G. Galstyan, Iskra A. Radaeva, Sergei A. Khurshudyan, Svetlana N. Turovskaya, Vladislav K. Semipyatniy, Elena E. Illarionovа
"... Structural and mechanical properties of condensed milk preserves, including viscosity, depend ..."
 
Vol 7, No 3 (2024) Hydrolysates of mare's milk proteins. Immunochemical and physico-chemical characteristics Abstract  similar documents
E. S. Semenova, E. S. Simonenko, S. V. Simonenko, S. N. Zorin, V. K. Mazo
"... is considered the most effective measure to reduce the allergenicity of milk proteins. The study of the features ..."
 
Vol 6, No 4 (2023) Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation Abstract  similar documents
G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova
"... , quality and storability. In particular, lactic acid bacteria transform the main components of milk ..."
 
Vol 4, No 3 (2021) Influence of different milk-clotting enzymes on the process of producing soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
"... The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation ..."
 
Vol 6, No 1 (2023) Influence of different milk-clotting enzymes on the process of producing semihard cheeses Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
"... The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction ..."
 
Vol 1, No 2 (2018) SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR TECHNOLOGY EFFECTIVENESS. RUSSIAN EXPERIENCE Abstract  PDF (Eng)  similar documents
S. N. Turovskaya, A. G. Galstyan, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, S. A. Khurshudyan
"... and developing new technologies for canned milk products, as  high-nutritional products with a pronounced ..."
 
Vol 3, No 3 (2020) THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
"... The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel ..."
 
Vol 6, No 2 (2023) Study of the process of hydrolysis of milk proteins using enzyme preparations of domestic and production Abstract  similar documents
E. S. Semenova, E. S. Simonenko, S. V. Simonenko, S. N. Zorin, N. A. Petrov, V. K. Mazo
"... babies’ and children’s food. The use of whey milk proteins for the production of baby food has its ..."
 
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 6, No 4 (2023) The kinetics of milk gel structure formation studies by electron microscopy Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... in milk by visualizing the evolution of its microstructure through transmission electron microscopy ..."
 
Vol 6, No 4 (2023) Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina
"... The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin ..."
 
Vol 7, No 1 (2024) Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk Abstract  PDF (Eng)  similar documents
A. N. Saalieva, A. M. Usubalieva, M. M. Musulmanova
"... a significant impact on the composition of milk and its productive ability. The aim of the work is to study ..."
 
Vol 7, No 1 (2024) Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk Abstract  similar documents
D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova
"... Express methods for estimating the intensity of heat treatment of milk are necessary in industry ..."
 
Vol 7, No 2 (2024) Agro-industrial by-products as a feeding strategy for producing functional milk Abstract  PDF (Eng)  similar documents
A. A. Abd El-Maksoud, M. A. Radwan, H. A.F. Rahmy, F. M.F. Elshaghabee, A. M. Hamed
"... a significant role in producing milk with specific properties through rumen fermentation. In Egypt, the buffalo ..."
 
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
"... important in production of ice cream with the low content of fat and nonfat milk solids. Today, specialized ..."
 
Vol 7, No 3 (2024) Colorimetric method for estimating the intensity of heat load during milk pasteurization Abstract  similar documents
E. V. Topnikova, D. S. Myagkonosov, D. V. Abramov, O. G. Kashnikova
"... The authors proposed a method for determining the intensity of heat load during milk ..."
 
Vol 4, No 4 (2021) Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
"... A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen ..."
 
Vol 3, No 4 (2020) Protein-polysaccharide interactions in dairy production Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... of RAS, Uglich, Yaroslavl Region, Russia KEY WORDS: milk proteins, polysaccharides, biocomposites ..."
 
Vol 6, No 4 (2023) The effect of ultrasound on the feed mixture of sunflower cake and whey Abstract  similar documents
S. K. Volonchuk, V. B. Mаzalevskiy, S. V. Stankevich, G. P. Chekryga
 
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
"... of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were ..."
 
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 fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated ..."
 
Vol 6, No 1 (2023) Study of the possibility of producing semi-hard cheeses from frozen goat’s milk Abstract  similar documents
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov
"... produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low ..."
 
Vol 4, No 4 (2021) Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage Abstract  similar documents
K. A. Kanina, N. A. Zhizhin, E. A. Karakulova, P. R. Atanasov
"... , cheeses from goat milk is flabbiness of the clot. The use of mTG in the technological process would allow ..."
 
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) Ice cream and frozen desserts nutrient compositions: current trends of researches Abstract  similar documents
A. V. Landikhovskaya, A. A. Tvorogova
"... of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk ..."
 
Vol 5, No 3 (2022) Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina
"... camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk ..."
 
Vol 5, No 2 (2022) Effect of the recombinant chymosins of different origins on production process of soft cheese Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
"... The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA ..."
 
Vol 4, No 2 (2021) Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses Abstract  similar documents
G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova
"... cow’s milk with mesophilic and thermophilic fermenting microflora, mold cultures of Penicillium ..."
 
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