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Issue | Title | |
Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
O. V. Lepilkina, A. I. Grigorieva | ||
"... , enzymes of psychrotrophic bacteria and lactic acid microorganisms that enter milk both accidentally (non ..." | ||
Vol 5, No 4 (2022) | Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses | Abstract similar documents |
V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova | ||
"... , acid number, Reichert-Meissl number and fatty acid composition of the fatty phase of cheeses were ..." | ||
Vol 5, No 4 (2022) | Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
"... by the highest proteolytic activity, while the activity of neutral proteinases exceeded the activity of acid ..." | ||
Vol 6, No 2 (2023) | Protein preparations from rapse processing waste: A review of the current status and development prospects of existing technologies | Abstract similar documents |
I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. M. Serba, N. G. Mashentseva | ||
"... (Brassicaceae napus) is of great interest due to its high oil content (39.80–46.00%) and rich fatty acid ..." | ||
Vol 6, No 3 (2023) | Assessment of the palatability of Atlantic salmon by NMR spectroscopy | Abstract similar documents |
L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova | ||
"... fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine ..." | ||
Vol 6, No 3 (2023) | Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile | Abstract PDF (Eng) similar documents |
Sh. D. Mirzaxmedov, J. H. Hasanov, C. G. Octavio, E. M. Sultonova, E. H. Nematov, A. H. Nabiyev | ||
"... acids profile. Besides its high content of unsaturated fatty acids, flaxseed oil is known for its low ..." | ||
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