Order results by:
| Issue | Title | |
| 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 | ||
| Vol 5, No 3 (2022) | pН-sensitive edible films based on the sodium caseinate/agaragar biocomposite | Abstract similar documents |
| M. V. Novikova, K. E. Viroline, A. D. Nefyodov, M. V. Uspenskaya | ||
| Vol 5, No 2 (2022) | Identification of fish species using the next generation sequencing (NGS) technology | Abstract similar documents |
| T. A. Fomina, M. G. Kuleshova, M. Yu. Minaev, E. A. Konorov | ||
| Vol 5, No 2 (2022) | Scientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillates | Abstract similar documents |
| L. N. Krikunova, E. V. Dubinina, E. V. Uljanova, A. A. Moiseeva, S. M. Tomgorova | ||
| 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 | ||
| 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 | ||
| Vol 5, No 2 (2022) | New types of sugar-containing raw materials for food production | Abstract similar documents |
| E. I. Kuzmina, O. S. Egorova, D. R. Akbulatova, D. A. Sviridov, M. Yu. Ganin, A. A. Shilkin | ||
| Vol 5, No 1 (2022) | USING MODERN INSTRUMENTAL METHODS FOR COFFEE IDENTIFICATION | Abstract similar documents |
| E. I. Kuzmina, M. Y. Ganin, D. A. Sviridov, O. S. Egorova, A. A. Shilkin, D. R. Akbulatova | ||
| Vol 4, No 4 (2021) | Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes | Abstract similar documents |
| I. V. Kobelkova, M. M. Korosteleva, D. B. Nikityuk, M. S. Kobelkova | ||
| 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 | ||
| Vol 5, No 1 (2022) | ASSESSMENT OF THE TOXIC POTENTIAL OF A MIXTURE OF ASPARTAM AND SORBIC ACID WITH BIOASSAY | Abstract similar documents |
| M. V. Zaytseva, N. M. Suraeva, A. V. Samoilov | ||
| 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 | ||
| 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 | ||
| Vol 5, No 2 (2022) | Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder | Abstract similar documents |
| E. V. Mazukabzova, L. V. Zaytseva | ||
| Vol 5, No 2 (2022) | Features of food design on a 3D printer. A review | Abstract similar documents |
| E. V. Ulrikh, V. V. Verkhoturov | ||
| Vol 4, No 4 (2021) | Use of pullulanase as a biocatalyst for starch hydrolysis: Part 1. Study of the effect of pullulanase on maize amylopectin starch | Abstract similar documents |
| A. A. Papakhin, Z. M. Borodina | ||
| Vol 5, No 1 (2022) | TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING | Abstract similar documents |
| V. Y. Kornienko, M. Y. Minaev | ||
| Vol 5, No 3 (2022) | In vitro study of biologically active properties of complexes isolated from biomass of microscopic algae | Abstract similar documents |
| V. F. Dolganyuk, O. O. Babich, S. A. Sukhikh, E. V. Ulrikh, E. V. Kashirskikh, A. P. Andreeva | ||
| Vol 5, No 1 (2022) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) | Abstract similar documents |
| L. N. Krikunova, E. V. Dubinina, O. N. Obodeeva | ||
| Vol 5, No 1 (2022) | PRELIMINARY EVALUATION OF COLOR STABILITY OF DATE FRUIT TABLETS | Abstract PDF (Eng) similar documents |
| D. Megdoud, M. S. Galouz, S. Rahal, S. Benamara | ||
| Vol 5, No 3 (2022) | Study of the composition and properties of extracts of Glycyrrhiza glabra grown in the Kaliningrad region and prospects of its use | Abstract similar documents |
| O. O. Babich, E. V. Ulrikh, V. V. Larina, A. K. Bakhtiyarova | ||
| Vol 4, No 4 (2021) | Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method | Abstract similar documents |
| A. V. Kozin, L. S. Abramova, E. S. Guseva, I. V. Derunets | ||
| 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 | ||
| "... includes Chy-max® M 1000, Maxiren® 1800 and Chymax® Extra 2235 Powder; the group with MCA/ PA > 3500 ..." | ||
| 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 | ||
| Vol 5, No 1 (2022) | STUDY OF SAFETY INDICATORS OF THE CEREAL PRODUCT “CEREAL BAR” | Abstract similar documents |
| T. Y. Gumerov, A. R. Usmanova, Z. S. Mingaleeva, E. Y. Tarasova | ||
| Vol 4, No 4 (2021) | An effect of fat emulsions of black soldier fly (Hermetia illucens) larvae on the germination capacity and energy of sprouting of pea (Pisum sativum L.) seeds | Abstract similar documents |
| A. A. Ruban, M. V. Novikova, S. I. Loskutov, A. A. Kostin | ||
| Vol 5, No 2 (2022) | Protein-fat concentrate for enrichment of wheat flour | Abstract similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, S. N. Kolomiets | ||
| Vol 5, No 1 (2022) | FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS | Abstract similar documents |
| E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova | ||
| "... ability, while its stability increases significantly up to 80%, i. e., almost twice. The resulting foamy ..." | ||
| 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 | ||
| "... ® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M ..." | ||
| 1 - 29 of 29 Items | ||
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