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| Issue | Title | |
| Vol 8, No 3 (2025) | Utilization of residues of ajwain, summer savory and oregano essential oils distillation | Abstract PDF (Eng) similar documents |
| F. A.-Z. Refat, A. O. Ali, N. F. S. Morsy, K. S. M. Hammad | ||
| "... residue from oregano) and WRS (water residue from savory) extracts exhibited higher DPPH radical ..." | ||
| 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 | ||
| "... with the fat mass fraction of 15% and different mass fractions of dry skim milk residue on technologically ..." | ||
| Vol 6, No 2 (2023) | Enzyme systems for fragmentation of the rhamnogalacturonan sites main chains in plant tissue protopectin complex | Abstract similar documents |
| V. V. Kondratenko, T. Yu. Kondratenko | ||
| "... residues of rhamnose and galacturonic acid are targeted bonds. For their directional destruction ..." | ||
| 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 | ||
| "... (sucrose, lactose and mineral salts of dry skimmed milk residue) with technologically functional nutrients ..." | ||
| Vol 7, No 2 (2024) | Iodine deficiency in Russia: Current state of the problem, global practice and new approaches to therapy | Abstract similar documents |
| I. A. Barkovskaya, A. G. Kruchinin, I. V. Rozhkova | ||
| "... in products, as amino acid residues are able to bind iodine and chelate zinc. ..." | ||
| Vol 8, No 2 (2025) | Development of a method for determining the mass fraction of cocoa products in confectionery by the content of alkaloids | Abstract similar documents |
| N. B. Kondratev, O. S. Rudenko, M. V. Osipov, I. A. Belova | ||
| "... массовой доли сухого обезжиренного остатка какао. Разработанная методика с рассчитанными метрологическими ..." | ||
| Vol 1, No 3 (2018) | THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE | Abstract PDF (Eng) similar documents |
| Roman O. Budkevich, Anastasia I. Eremina, Ivan A. Evdokimov, Nikita M. Fedortsov, Alexey A. Martak, Elena V. Budkevich | ||
| "... to the different number of amino acids, so the casein micelle contains 41 tyrosine residues and 7 tryptophan ..." | ||
| 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 | ||
| "... сухого обезжиренного молочного остатка позволяет не только восполнить белковый состав, но и разработать ..." | ||
| 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 | ||
| "... residue was mixed with 5 ml of 15% acetyl chloride solution in methanol, kept for 2 hours at 100 °С ..." | ||
| 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 | ||
| "... производстве мороженого с низким содержанием жира и сухого обезжиренного молочного остатка. В настоящее время ..." | ||
| 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 | ||
| "... on Centri Vap Concentrator Labconco (US). to the dry residue was added 0.1 N hydrochloric acid. HCl ..." | ||
| Vol 1, No 1 (2018) | DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION | Abstract PDF (Eng) similar documents |
| Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan | ||
| "... residues (up to 96 %) are bound by a β-2,1 bond, with each chain from the unreduced end ends with a D ..." | ||
| 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 | ||
| "... Chemical, lot. 181206, Belgium) were added to the evaporated residue in the same tube and mixed ..." | ||
| 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 | ||
| "... many amino acid residues. In contrast to the true phase transition, the S-shape of the «all ..." | ||
| 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 | ||
| "... is the volume of sediment (insoluble residue) obtained after reconstituting and centrifuging of dry dairy ..." | ||
| Vol 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
| G. A. Zakladnoy | ||
| "... ). Pesticide residue in foodgrains and pest resistance to pesticides. Bull. Grain Technology, 18(1), 65–76 ..." | ||
| 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 | ||
| "... (satisfactory strong) GOST 27839–2013 7 Grind size, residue according to GOST 4403 on a sieve of polyamide ..." | ||
| 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 | ||
| "... , according to published data, the WPI amino acid residues of tyrosine and methionine exhibit antioxidant ..." | ||
| Vol 3, No 3 (2020) | TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS | Abstract PDF (Eng) similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova | ||
| "... by de- termination of the fireproof residue mass (GOST 27494–2016). The total protein content ..." | ||
| 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 | ||
| "... является β-лактоглобулин. Молекула его состоит из 162 аминокислотных остатков и имеет мо- лекулярную ..." | ||
| 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 | ||
| "... N in proteins of fat-free dry pork residue was studied. The analysis showed a clear separation ..." | ||
| 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 | ||
| "... mucilage — a complex mixture of functional polysaccharide residues used as film-forming agent ..." | ||
| Vol 3, No 4 (2020) | Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... - teolysis during Cheddar cheese aging on the detection of milk protein residues by ELISA. Journal of Dairy ..." | ||
| 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 | ||
| "... остатка (СОМО), а также между белком и СОМО, какое регламентируется для готового продукта. Классическим ..." | ||
| 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 | ||
| "... техно- логическим аспектам массовой доле сухого обезжиренного молочного остатка (СОМО) (источнике белка ..." | ||
| 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 | ||
| "... целевая функция, используемая для обучения. Целевая функция в ProQ описывает локальное качество остатка ..." | ||
| 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 | ||
| "... остатка, представляющего собой молочный белок, лактозу и молочные соли, влияю- щие на снижение точки ..." | ||
| 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 | ||
| "... чего остатки молочного сахара подвергаются ферментативному гидролизу при помощи лактазы. Ввиду ..." | ||
| 1 - 28 of 28 Items | ||
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