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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
"... The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese ..."
 
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
"... of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its ..."
 
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
"... on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6 ..."
 
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
"... of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were ..."
 
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 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract  PDF (Eng)  similar documents
I, T. Smykov
"... of cheeses at the moment of milk curd readiness to cutting are determined. the statistical processing ..."
 
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
"... fats in it, methods have been developed for determining FAC and vegetable fats. The presented ..."
 
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
"... , involving the use of milk powder, a priori use the process of its preliminary hydration ..."
 
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
"... and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk ..."
 
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 1, No 3 (2018) THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY Abstract  PDF (Eng)  similar documents
Sergey V. Tyulkin
"... «LAKTAN1–4». Better raw milk, that is, with the greatest amount of nutrients, such as milk fat and protein ..."
 
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 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
"... -Phthaldialdehyde (OPA method) can be applied in practice to assess accurately the degree of proteolysis in cheeses ..."
 
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 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 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
"... preservatives from the samples of preserved pureed vegetables for further bioassay of the extract obtained ..."
 
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
"... The main sources of vegetable protein are seeds of legumes and oilseeds, which differ as by total ..."
 
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
"... with fat content of 55% made with the addition of skimmed milk powder; butter of the same fat content ..."
 
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
"... , biologically effective fat and mineral substances, the purpose of these studies was the development of a sour ..."
 
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 2, No 2 (2019) RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY Abstract  PDF (Eng)  similar documents
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina
"... margarine emulsions against oxidation and to increase the thermal stability of frying fats. ..."
 
Vol 2, No 4 (2019) EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN Abstract  PDF (Eng)  similar documents
Yu. F. Markov, A. N. Buriak, L. G. Eresko
"... of external factors on changes in the indicator of fat acidity value (FAV) and a range of other parameters ..."
 
Vol 1, No 4 (2018) RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES Abstract  PDF (Eng)  similar documents
I M. Pochitskaya, A. P. Laktionova, V. L. Roslik
"... The results of the study of the composition of volatile compounds of rennet cheeses are presented ..."
 
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
"... and 3357.5 ± 42.2 µmol equiv. Trolox / g of sample. It was shown that the use of fruit and vegetable wastes ..."
 
Vol 2, No 3 (2019) LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA Abstract  PDF (Eng)  similar documents
S. T. Bykova, T. G. Kalinina
"... permissible value (<1.0%), fat from 3.3 to 3.6%, ashes — to 0.14%, carbohydrates no more than 88 ..."
 
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
"... , increasing the shelf life of products due to its water-binding properties, as thickeners, emulsifying and fat ..."
 
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
"... of magnitude in apple fruits and by 2–3 times in green vegetables compared to the number of epiphytic ..."
 
Vol 2, No 4 (2019) THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS Abstract  PDF (Eng)  similar documents
Marina V. Gernet, I. N. Gribkova, O. A. Borisenko
"... In the Russia beverage market, functional beverages are increasingly popular with the population ..."
 
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 3, No 4 (2020) Protein-polysaccharide interactions in dairy production Abstract  PDF (Eng)  similar documents
I. T. Smykov
 
Vol 3, No 1 (2020) THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR Abstract  PDF (Eng)  similar documents
A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina
"... In this study, the physicochemical properties of Italian and German bentonites were evaluated ..."
 
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
"... Labelling — the final stage of production, which determines its characteristics and properties. In ..."
 
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 world. This is due to the fact that this fumigant is the most widely used in the world. The ..."
 
Vol 3, No 2 (2020) СONCEPT AND CALCULATION OF THE LIMIT TRANSVERSE SIZE OF CAPILLARIES Abstract  PDF (Eng)  similar documents
V. G. Zhukov, N. D. Lukin
"... . Calculations of processes with wet porous medium are based on capillary properties of the liquid in a pore ..."
 
Vol 2, No 2 (2019) DEFORMATION FEATURES OF UNIAXIAL COMPRESSION OF SAMPLES FROM THE POTATO TUBERS FLESH Abstract  PDF (Eng)  similar documents
V. G. Zhukov, N. D. Lukin
"... The article analyzes the deformation mechanism under uniaxial compression of cylindrical samples ..."
 
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
"... The purpose of this work is development of the universal technology of processing of a girasol and ..."
 
Vol 3, No 2 (2020) CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING Abstract  PDF (Eng)  similar documents
T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova
"... Using the rapid method of digital image analysis by the developed scanning flour analyzer the ..."
 
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
"... because of their specific properties, due to climatic, soil characteristics or other factors. The article ..."
 
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
"... The aim of the investigation was to study an effect of thermal treatment parameters on the content ..."
 
Vol 2, No 4 (2019) MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS Abstract  PDF (Eng)  similar documents
T. V. Savenkova, A. R. Karimov, M. A. Taleysnik, T. V. Gerasimov, N. B. Kondratev
"... The formation of food liquid medium structures containing at least 70 % of disperse particles with ..."
 
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
"... The main recipe component of most types of flour confectionery is wheat flour, the technological ..."
 
Vol 3, No 1 (2020) FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS Abstract  PDF (Eng)  similar documents
D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova
"... The aim of the research was to study the impact of whey protein isolate on the solubility and ..."
 
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
"... The article discusses the relevance of developing methodological approaches to the beer and soft ..."
 
Vol 3, No 2 (2020) INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES Abstract  PDF (Eng)  similar documents
E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev
"... One of the promising raw materials types for alcoholic beverages production, which have a peculiar ..."
 
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
"... canned food during pasteurization is implemented at temperatures less than 100°C. The article presents ..."
 
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
"... The review focused on global trends in the development of scientific research and the practical ..."
 
Vol 2, No 4 (2019) NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT Abstract  PDF (Eng)  similar documents
L. S. Abramova, A. V. Kozin, A. S. Shashkov
"... NMR-spectroscopy was used for development of the criteria which characterize the chilled and ..."
 
Vol 2, No 1 (2019) Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors Abstract  PDF (Eng)  similar documents
A. A. Printseva, N. Yu. Sharova, T. V. Vybornova, B. S. Manzhieva
"... The aim of the work is to study the inhibitory activity of the Streptomyces lucensis VKPM Ac-1743 ..."
 
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 ..."
 
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