Order results by:
| Issue | Title | |
| Vol 8, No 1 (2025) | Public health and sanitation issues related to the bacterium Pseudomonas aeruginosa | Abstract similar documents |
| S. A. Kishilova, I. V. Rozhkova, O. Yu. Fomenko | ||
| "... in the food industry, including the dairy industry. Opportunistic pathogenic bacterium Pseudomonas aeruginosa ..." | ||
| 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 5, No 1 (2022) | ENTOMOPHAGY: ARE INSECTS SAFE FOR HUMAN FOOD? | Abstract similar documents |
| M. A. Polubesova, M. V. Novikova (Zakharova), D. S. Ryabukhin | ||
| "... Edible insects are a promising product for the Russian food market. This is due to their high ..." | ||
| Vol 7, No 4 (2024) | Overview of instrumental methods used in the field of food analysis | Abstract similar documents |
| L. N. Rozhdestvenskaya, S. P. Romanenko, I. O. Lomovsky, A. P. Lachugin | ||
| "... The emergence of new technologies for food production and current trends in the use of alternative ..." | ||
| Vol 8, No 1 (2025) | Food hydrocolloids: Classification, functional properties and applications | Abstract similar documents |
| N. V. Nepovinnykh, O. N. Petrova | ||
| "... Food hydrocolloids are among the most popular ingredients in the food industry. They act ..." | ||
| Vol 7, No 4 (2024) | Behind bars: Evaluating the nutritional landscape — A review of dietary patterns provided in correctional facilities | Abstract PDF (Eng) similar documents |
| K. Sanjeet, S. Mishra | ||
| "... , relying heavily on processed foods high in sodium and sugar. Such imbalances can lead to significant ..." | ||
| Vol 6, No 4 (2023) | Protein hydrolysate as a source of bioactive peptides in diabetic food products | Abstract similar documents |
| O. V. Zinina, A. D. Nikolina, D. V. Khvostov, M. B. Rebezov, S. N. Zavyalov, R. V. Akhmedzyanov | ||
| "... Protein hydrolysates are a promising active component in specialized food products. Due ..." | ||
| Vol 7, No 2 (2024) | Food safety knowledge and practices of food handlers at a public Sudanese university | Abstract PDF (Eng) similar documents |
| Y. M.A. Idris, A. A. Mariod, Kh. F. Mohamedin, A. S. Alshafi | ||
| "... The study was conducted to evaluate food safety knowledge and practices of food handlers in twenty ..." | ||
| Vol 6, No 3 (2023) | Diversity of sambal types in Indonesia | Abstract PDF (Eng) similar documents |
| L. L. Rahmah, A. N. M. Ansori | ||
| "... renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic ..." | ||
| Vol 7, No 4 (2024) | The potential of rice bran (Oryza sativa) nutritional components as a functional food for healthy consumption: A review | Abstract PDF (Eng) similar documents |
| A. N. Agustina, A. N. M. Ansori, R. Puspita, M. Citrawati, S. Wahyuningsih, S. Tuba, M. A. Herdiansyah, M. Kristanti | ||
| "... substantial potential as functional foods for routine consumption, promoting a healthier diet and aiding ..." | ||
| 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 5, No 2 (2022) | Features of food design on a 3D printer. A review | Abstract similar documents |
| E. V. Ulrikh, V. V. Verkhoturov | ||
| "... and food industry. In the food industry, this innovative technology is called food design. 3D printing ..." | ||
| 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 | ||
| "... The inevitable consequence of population growth is the development of agriculture and food ..." | ||
| 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 | ||
| "... information falsification for food products, clear rules for marking for mandatory application have been ..." | ||
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| "... The scope of the project consisted in research-based development of new complex food additives ..." | ||
| 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 | ||
| "... applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from ..." | ||
| Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract similar documents |
| S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
| "... mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans ..." | ||
| Vol 1, No 1 (2018) | TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS | Abstract PDF (Eng) similar documents |
| Alexander I. Panasyuk, Konstantin V. Kobelev, Elena I. Kuzmina, Larisa I. Rozina, Dilyara R. Letfullina | ||
| "... окисления сконцентрированных пивных диализатов уксуснокислыми бактериями. Процесс окисления проводился ..." | ||
| Vol 5, No 3 (2022) | Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices | Abstract similar documents |
| A. S. Knyazeva, N. L. Vostrikova, A. V. Kulikovskii, D. A. Utyanov | ||
| "... : the people of developed countries began to consume fast food, and also started disorderly and frequent ..." | ||
| 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 | ||
| "... According to the data of the Food and Agriculture Organization of the United Nations, global food ..." | ||
| 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 | ||
| "... Food products with controlled geographical origin place are in special demand among consumers ..." | ||
| 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 | ||
| "... ) and spectrophotometry. The studied compositions could be used as the basis for the development of multifunctional food ..." | ||
| 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 | ||
| "... ПИЩЕВЫЕ СИСТЕМЫ | Том 1 № 3 | 2018 FOOD SYSTEMS | Volume 1 № 3 | 2018 УДК/UDC 57.085.2:641.56:637 ..." | ||
| 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 7, No 2 (2024) | Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry | Abstract similar documents |
| D. I. Aleksanochkin, I. A. Fomenko, E. A. Alekseeva, I. M. Chernukha, N. G. Mashentseva | ||
| "... of applications. A huge interest in hemp has arisen in the food industry comparatively recently. Seeds and cake ..." | ||
| Vol 5, No 2 (2022) | Study of the antioxidant potential of oat drinks enriched with plant components | Abstract similar documents |
| N. V. Kupaeva, M. A. Ilina, M. V. Svetlichnaya, Yu. N. Zubarev | ||
| "... of free radicals and reactive oxygen species. The main source of exogenous antioxidants is food ..." | ||
| 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 ..." | ||
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| "... of the enriched low-protein food the functional ingredients are picked up, recipes and technology of receiving ..." | ||
| Vol 6, No 3 (2023) | Food security, food waste and food sharing: The conceptual analysis | Abstract PDF (Eng) similar documents |
| V. V. Bakharev, G. Yu. Mityashin, T. V. Stepanova | ||
| "... Authors emphasize that food in the modern world is becoming less accessible due to the present ..." | ||
| 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 7, No 3 (2024) | Allergy to aquatic biological resources as food | Abstract similar documents |
| S. A. Tsarin, N. M. Stolyarchuk, A. V. Kuznetsov | ||
| "... The review reveals the problem of allergies to fish and other highly allergenic foods. First ..." | ||
| Vol 4, No 4 (2021) | Food allergens: threshold levels and methodologies for risk management | Abstract similar documents |
| E. V. Kryuchenko, Yu. A. Kuzlyakina, I. M. Chernukha, V. S. Zamula | ||
| "... Food allergies and allergen management are important problems of the public health and food ..." | ||
| Vol 8, No 1 (2025) | Chemical contaminants entering food products from polymer packaging. Review | Abstract similar documents |
| D. A. Utyanov, N. L. Vostrikova, E. R. Vasilevskaya, A. V. Kulikovskii, S. Yu. Karabanov | ||
| "... The paper presents a review of scientific literature devoted to the problem of food product ..." | ||
| Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... последующего созревания сыров. К ним относятся плазминовая система молока, ферменты психротрофных бактерий и ..." | ||
| Vol 7, No 2 (2024) | Modern biological methods of processing plant raw materials used to increase its storage capacity | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... . Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company ..." | ||
| Vol 6, No 1 (2023) | Evaluation of the consequences of the toxic effects of food sweeteners with bioassay | Abstract similar documents |
| A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva | ||
| "... Aspartame and acesulfame potassium are among the best known food sweeteners. Despite numerous ..." | ||
| Vol 5, No 1 (2022) | TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING | Abstract similar documents |
| V. Y. Kornienko, M. Y. Minaev | ||
| "... with edible components. The main types of extruders used for printing with food mixtures are considered ..." | ||
| Vol 4, No 3 (2021) | Studies of the content of optical isomers of amino acids in food | Abstract similar documents |
| A. S. Knyazeva, D. A. Utyanov, A. V. Kulikovskii, A. A. Kurzova | ||
| "... Food products undergo a wide range of chemical changes during their processing and storage ..." | ||
| Vol 6, No 3 (2023) | Prospects for including edible insects into the food composition | Abstract similar documents |
| K. G. Kuznetsova, V. Yu. Sitnov, D. S. Ryabukhin | ||
| "... . Introduction of insects as a raw material resource into the existing food systems allows enriching products ..." | ||
| Vol 6, No 4 (2023) | Leather bergenia as an alternative to synthetic colorants for food systems | Abstract similar documents |
| S. V. Tsyrendorzhieva, S. D. Zhamsaranova, B. A. Bazhenova, I. V. Khamaganova | ||
| "... application is linked with an increasing producers’ interest in natural food colorants due to the attempt ..." | ||
| Vol 6, No 4 (2023) | Flexible sensors for food monitoring. Part I: Principle | Abstract PDF (Eng) similar documents |
| D. Luo, M. A. Nikitina, X. Xiao | ||
| "... Monitoring and maintaining food quality, safety, and authenticity are the most important concerns ..." | ||
| Vol 7, No 1 (2024) | lexible sensors for food monitoring. Part II: Applications | Abstract PDF (Eng) similar documents |
| D. Luo, M. A. Nikitina, X. Xiao | ||
| "... Monitoring and maintaining food quality, safety, and authenticity are the most important concerns ..." | ||
| Vol 7, No 3 (2024) | Current state and prospects of dihydroquercetin application in food industry | Abstract similar documents |
| A. A. Ushkalova, T. Zhang, L. Baochen | ||
| "... by scientists from different countries and devoted to the practical application of dihydroquercetin in food ..." | ||
| Vol 7, No 3 (2024) | Sustainable agriculture development for food safety and nutrition | Abstract PDF (Eng) similar documents |
| N. K. Z. AlFadhly, A. A. Al-Temimi, Z. T. Alkanan, A. В. Altemimi, M. I. Younis, A. M. Giuffrè, T. G. Abedelmaksoud | ||
| "... Sustainable agriculture is a type of agriculture which, in addition to producing food ..." | ||
| Vol 7, No 4 (2024) | Influence of storage duration on the amount of iodine in food ingredients | Abstract similar documents |
| A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, A. M. Samoylova, Z. I. Kalugina | ||
| "... mainly include the fortification of publicly available food products with iodine-containing food ..." | ||
| Vol 7, No 2 (2024) | Risk assessment in production of functional food products by means of RCA method | Abstract similar documents |
| A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, Yu. A. Kuzlyakina | ||
| "... , the necessity has been determined to develop a methodology for risk assessment in production of functional food ..." | ||
| Vol 7, No 1 (2024) | Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives: A review | Abstract PDF (Eng) similar documents |
| T. N. Capcanari, E. F. Covaliov, C. Lu. Negoița | ||
| "... and food production perspectives, that can become a valuable source of multifunctional components ..." | ||
| 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 | ||
| "... ) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note ..." | ||
| 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 ..." | ||
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