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| Issue | Title | |
| Vol 2, No 3 (2019) | LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina | ||
| "... Products to create enriched low-protein pasta based on starch for nutrition the children sick with ..." | ||
| Vol 3, No 4 (2020) | Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina, T. V. Bushueva, T. E. Borovik | ||
| "... , such as phenylketonuria (PKU). The All-Russian Research Institute of Starch Products develops technologies ..." | ||
| 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 | ||
| "... product with an increased convertible protein is blending, i.e. mixing in a certain proportion ..." | ||
| Vol 8, No 2 (2025) | Properties and molecular-structural features of enzymatically hydrolyzed proteins of pea isolate and secondary starch-protein product | Abstract similar documents |
| D. S. Kulikov, A. A. Korolev, V. A. Pchelkina | ||
| "... hydrolyzed pea isolate and secondary starch-protein product obtained by enzymatic extraction of flour using ..." | ||
| 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 | ||
| "... Due to the fact that in the elderly and elderly there is a danger of a lack of full-value protein ..." | ||
| 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 | ||
| "... action of amylolytic enzymes to release starch polysaccharides while preserving the native properties ..." | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... in the field of increasing the efficiency of dairy products production using polysaccharides of various origins ..." | ||
| Vol 2, No 3 (2019) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS) | Abstract PDF (Eng) similar documents |
| L. N. Krikunova, E. V. Dubinina, V. P. Osipova | ||
| "... , in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established ..." | ||
| Vol 8, No 4 (2025) | Purple sweet potato as a natural stabilizer in dairy products | Abstract PDF (Eng) similar documents |
| A. Juliana, F. Maruddin, W. Hatta | ||
| "... Consumer interest in high-quality food is growing, especially in functional products. Milk ..." | ||
| 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 | ||
| "... is in onions, garlic, inula, yakena, etc. The inulin is widely applied as a low-calorie product in a dietary ..." | ||
| 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 | ||
| "... 3.6–4.0%, protein 13–13.5%, ash 0.55–0.70%, whiteness — 50 conventional units; Flour B — yield 20–25%, lipids ..." | ||
| 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 3, No 3 (2020) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION) | Abstract PDF (Eng) similar documents |
| L. N. Krikunova, E. V. Dubinina | ||
| "... at the stage of returnable baking waste preparation for distillation, which provides a high-quality product ..." | ||
| Vol 8, No 2 (2025) | Biotechnology applications of wheat bran. Review | Abstract PDF (Eng) similar documents |
| G. F. Kurbanov, A. O. Prichepa, A. P. Nepomnyashchy, E. Yu. Ivanova, N. Yu. Sharova | ||
| "... -starch carbohydrates and proteins; a qualitative analysis of the components is provided. Special ..." | ||
| 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 | ||
| "... properties of which largely effect not only the quality indicators of the finished product, but also the ..." | ||
| Vol 3, No 3 (2020) | PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP | Abstract PDF (Eng) similar documents |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| "... and health-preventive nutrition products. It has been determined that ion exchange purification of the syrup ..." | ||
| Vol 3, No 3 (2020) | IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC | Abstract PDF (Eng) similar documents |
| R. Siminiuc, D. Țurcanu | ||
| "... — a traditional pastry product. Physico-chemical and microbiological indices were analyzed, as well as glycemic ..." | ||
| Vol 2, No 1 (2019) | Beta-glucans from biomass of plant and microbial origin | Abstract PDF (Eng) similar documents |
| N. Yu. Sharova, B. S. Manzhieva, A. A. Printseva, T. V. Vybornova | ||
| "... a high content of grain impurities and a low proportion of starch polysaccharides, as a source ..." | ||
| Vol 7, No 3 (2024) | Technological aspects of managing the structural and mechanical properties of wheat bread crumb | Abstract similar documents |
| V. Ya. Chernykh, E. V. Alekseenko, D. O. Smetanin, Kh. A. Baluyan, Yu. Yu. Pechnikova | ||
| "... was the study of the starch retrogradation process, which is a transfer of the amorphous structure of starch ..." | ||
| 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 | ||
| "... in the review is paid to the works on extending food products shelf life with chitosan based primary edible film ..." | ||
| Vol 6, No 4 (2023) | Compositions of enzyme preparations for targeted modification of multicomponent bran | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, L. N. Krikunova | ||
| "... as their compositions, allow obtaining quite a wide spectrum of products of hydrolysis of proteins, non-starch ..." | ||
| 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 | ||
| "... due to its fragile protein-lipid shell. It promotes also the nucleation of ice crystals, thus ensuring ..." | ||
| Vol 1, No 3 (2018) | THE PROPERTIES OF THE CONIDIA OF STRAINS OF THE ACTINOMYCETE STREPTOMYCES LUCENSIS AND STREPTOMYCES VIOLACEUS DURING STORAGE AT LOW TEMPERATURES | Abstract PDF (Eng) similar documents |
| Natalya Yu. Sharova, Tatyana V. Vybornova, Anastasia A. Printseva, Bairta S. Manzhieva | ||
| "... 4°C, as a result of their subsequent cultivation on the starch hydrolyzate for 120 h is at the level of (450 ..." | ||
| 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 | ||
| "... properties of the products. The article presents the study results of the influence of the heat treatment ..." | ||
| 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 | ||
| "... cream and frozen desserts are multicomponent products, the correction of their composition may have ..." | ||
| Vol 6, No 1 (2023) | Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
| "... of amylose and amylopectin in the starch of three-component bran is almost the same, however, in lentil-flax ..." | ||
| 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 | ||
| "... Jerusalem artichoke is analyzed and it is established that the main protein fractions are albumins (58.2 ..." | ||
| Vol 1, No 2 (2018) | THEORETICAL SUBSTANTIATION OF DIRECT TRANSPORT OF BIOLOGICALLY ACTIVE COMPONENTS IN CONDITIONS OF MODELED GASTROINTESTINAL TRACT | Abstract PDF (Eng) similar documents |
| A. V. Evteev, N. V. Gorbunova, O. S. Larionova, A. V. Bannikova | ||
| "... . the obtained data are promising in the field of development of improved and functional food products, as well ..." | ||
| Vol 1, No 3 (2018) | PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID | Abstract PDF (Eng) similar documents |
| Alexander R. Karimov, Mikhail A. Taleysnik, Tat’yana V. Savenkova, Larisa M. Aksenova, Timofei V. Gerasimov | ||
| 1 - 29 of 29 Items | ||
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