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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
"... modes of fat-free milk before thickening on the viscosity of the finished product. Were studied freshly ..."
 
Vol 1, No 2 (2018) SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR TECHNOLOGY EFFECTIVENESS. RUSSIAN EXPERIENCE Abstract  PDF (Eng)  similar documents
S. N. Turovskaya, A. G. Galstyan, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, S. A. Khurshudyan
"... and developing new technologies for canned milk products, as  high-nutritional products with a pronounced ..."
 
Vol 1, No 3 (2018) THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY Abstract  PDF (Eng)  similar documents
Sergey V. Tyulkin
"... on their productivity and milk quality. In connection with this, the purpose of this research was to study the milk ..."
 
Vol 3, No 2 (2020) FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY Abstract  PDF (Eng)  similar documents
O. V. Lepilkina, I. V.  Loginova, O. G. Kashnikova
"... products with vegetable fats are considered. The amount of free fat in milk depends on the integrity ..."
 
Vol 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract  PDF (Eng)  similar documents
I, T. Smykov
"... method, implemented on standard elements of automation equipment, for online determination of milk curd ..."
 
Vol 2, No 1 (2019) Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process Abstract  PDF (Eng)  similar documents
S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, A. E. Ryabova
"... and safety of finished products, the technological equipment efficiency, etc. In most food technologies ..."
 
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
"... -milk beverage based on components for the fractionation of amaranth flour. The use of protein ..."
 
Vol 2, No 4 (2019) DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS Abstract  PDF (Eng)  similar documents
G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova
"... High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content ..."
 
Vol 2, No 2 (2019) DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS Abstract  PDF (Eng)  similar documents
N. E. Posokina, N. M. Alabina, A. Yu. Davydova
"... Nowadays, there is a growing consumer interest in food products, made from vegeta-ble raw ..."
 
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 3, No 2 (2020) IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE Abstract  PDF (Eng)  similar documents
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova
"... in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products ..."
 
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
"... The article shows that the studied samples of raw milk in terms of composition (mass fraction ..."
 
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
"... The determination of the technological functionality of milk fat particles in terms of their effect ..."
 
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 2, No 3 (2019) STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array ..."
 
Vol 3, No 2 (2020) RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM Abstract  PDF (Eng)  similar documents
A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova
"... % or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice ..."
 
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
"... accumulation compared to the traditional sterilization regime of canned foods for child nutrition ..."
 
Vol 3, No 3 (2020) THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
"... The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel ..."
 
Vol 2, No 2 (2019) INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD Abstract  PDF (Eng)  similar documents
Z. Yu. Belyakova, I. A. Makeeva, N. V. Stratonova
"... . In addition to the main regulated elements of labeling, information about the product distinctive features can ..."
 
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
"... Tightening control over the quality and safety of food products leads to an expansion of the list ..."
 
Vol 1, No 3 (2018) THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE Abstract  PDF (Eng)  similar documents
Roman O. Budkevich, Anastasia I. Eremina, Ivan A. Evdokimov, Nikita M. Fedortsov, Alexey A. Martak, Elena V. Budkevich
"... should be taken into account in milk processing. The fluorescence of casein during pressure treatment ..."
 
Vol 1, No 3 (2018) ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH Abstract  PDF (Eng)  similar documents
Liliya V. Fedulova, Ekaterina R. Vasilevskaya, Elena A. Kotenkova, Elta B. Kashinova
"... ingredients functional properties based on animal origin raw materials, as well as meat products. ..."
 
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
"... A method has been developed for the production of organic ingredients from secondary products ..."
 
Vol 3, No 4 (2020) Features of micro- and ultrastructure of low-fat butter and its low-fat analogues Abstract  PDF (Eng)  similar documents
E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova
"... the homogeneity of the structure of the studied products. Due to the ability of milk proteins and stabilizers ..."
 
Vol 2, No 4 (2019) AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS Abstract  PDF (Eng)  similar documents
S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova
"... microorganisms of plant products during storage and transportation are presented. For the investigation ..."
 
Vol 2, No 3 (2019) THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS Abstract  PDF (Eng)  similar documents
N. S. Shishkina, O. V. Karastoyanova, L. A. Borchenkova, N. V. Korovkina, N. I. Fedyanina
"... The indicators of quality and microbiological safety of frozen vegetable semi-finished products ..."
 
Vol 2, No 3 (2019) METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE Abstract  PDF (Eng)  similar documents
M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova
"... affecting the quality of the finished product, and the basic equation describing the dependence of changes ..."
 
Vol 3, No 1 (2020) MODERN ANALYSIS METHODS USE IN ORDER TO ESTABLISH THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS Abstract  PDF (Eng)  similar documents
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov
"... Food products with controlled geographical origin place are in special demand among consumers ..."
 
Vol 3, No 4 (2020) DNA authentication technologies for product quality monitoring in the wine industry Abstract  PDF (Eng)  similar documents
E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, I. Yu. Mikhailova, V. K. Semipyatny, R. R. Vafin
"... Identification of wine product authenticity is a topical question in theRussian Federation ..."
 
Vol 2, No 2 (2019) PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE Abstract  PDF (Eng)  similar documents
P. B. Sitnikova, A. A. Tvorogova
"... The results of studies of physical changes of the structure of milk ice cream at fat content of 4 ..."
 
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
"... in the product, the better (but not more than the daily value). One of the methods of obtaining a grain product ..."
 
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
"... The presence of food additives in food products may be associated with the risk of their toxic ..."
 
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
"... of functional product technologies for use in different diets of the population in order to preserve and improve ..."
 
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
"... of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced ..."
 
Vol 3, No 4 (2020) Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina
"... produced by the same technology using the same type of milk clotting enzyme and lactic acid starter culture ..."
 
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 ..."
 
Vol 2, No 4 (2019) INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY Abstract  PDF (Eng)  similar documents
V. V. Eveleva, T. M. Cherpalova
"... of healthy food products. The object of research included: trial samples of complex food additives from ..."
 
Vol 3, No 1 (2020) ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW Abstract  PDF (Eng)  similar documents
G. A. Zakladnoy
"... of the emergence of resistance of stored product pests to phosphine will help to avoid the abandonment of the use ..."
 
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) RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA Abstract  PDF (Eng)  similar documents
I. I. Ageikina, E. G. Lazareva, I. Yu. Mikhailova, V. K. Semipyatny
"... Building a digital profile of food product with use of modern mathematical apparatus of basic ..."
 
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
"... waste, pregrouped into five groups depending on recipe and bakery products production method ..."
 
Vol 3, No 3 (2020) METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION Abstract  PDF (Eng)  similar documents
T. A. Fomina, V. Yu. Kornienko, M. Yu. Minaev
"... The growth in demand for fish products as a result of globalization of trade caused a risks ..."
 
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 ..."
 
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 1, No 2 (2018) CHITIN- AND CHITOSAN BIOSORBENTS FROM CITRIC A CID MYCELIAL INDUSTRIAL WASTE Abstract  PDF (Eng)  similar documents
L. V. Novinyuk, D. K. Kulyov, I. V. Negrutsa, P. Z. Velinzon
"... of chitin and chitosan containing biopolymers from citric acid production mycelium by-products has a good ..."
 
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 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 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 2, No 3 (2019) SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY Abstract  PDF (Eng)  similar documents
N. V. Kupaeva, E. A. Kotenkova
"... methods of shelf life extension is an important task, especially for products for specialized nutrition ..."
 
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
"... , namely as food additives in the manufacture of a wide range of products: for the enrichment of fibers ..."
 
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