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Issue | Title | |
Vol 4, No 1 (2021) | Impact of yeast sediment beta-glucans on the quality indices of yoghurt | Abstract PDF (Eng) similar documents |
A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc | ||
"... Молдова, Кишинев, Республика Молдова КЛЮЧЕВЫЕ СЛОВА: ideal protein, amino acids, combinatorial ..." | ||
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 | ||
"... the content of free amino acids, nucleotides and organic acids provides an objective description of the taste ..." | ||
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 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 | ||
"... material as a source of dietary protein, which has a balanced amino acid profile and a high degree ..." | ||
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 | ||
"... of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual ..." | ||
Vol 1, No 1 (2018) | TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS | Abstract PDF (Eng) similar documents |
Alexander I. Panasyuk, Konstantin V. Kobelev, Elena I. Kuzmina, Larisa I. Rozina, Dilyara R. Letfullina | ||
"... components, organic acids and amino acids of vinegar obtained as a result of biochemical oxidation ..." | ||
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