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Issue | Title | |
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 | ||
"... and sorbic acids added to pureed vegetables have been developed. Distilled water and acetone were used ..." | ||
Vol 2, No 1 (2019) | Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes | Abstract PDF (Eng) similar documents |
A. S. Dydykin, O. K. Derevitskaya, A. N. Ivankin, A. V. Kulikovskii, E. I. Dragunskaya | ||
"... of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment ..." | ||
Vol 2, No 2 (2019) | CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS | Abstract PDF (Eng) similar documents |
Yu. D. Gavrichenkov, A. S. Razvorotnev, I. A. Kechkin, I. A. Verezhnikova | ||
"... , the indicator is considered — acid number of fat (ANF) mg KOH per gram of fat in the stored grain sample ..." | ||
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 | ||
"... kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce ..." | ||
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 | ||
"... of saturated fatty acids by 21.1%(P<0.05), mainly due to palmitic fatty acid reduction by 42.0% (P<0 ..." | ||
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 | ||
"... standards and requirements for fatty acid composition (FAC) of meat products and the content of vegetable ..." | ||
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