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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 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
"... , such as phenylketonuria (PKU). The All-Russian Research Institute of Starch Products develops technologies ..."
 
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
"... of convertible protein in the product, as well as a new approach to the formation of effective mixtures ..."
 
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 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
"... of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread ..."
 
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
"... Due to the fact that in the elderly and elderly there is a danger of a lack of full-value protein ..."
 
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 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 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 ..."
 
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 3 (2018) THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY Abstract  PDF (Eng)  similar documents
Sergey V. Tyulkin
"... on the milk protein genes, namely, alpha S1-casein, beta-casein, kappa-casein, beta-lactoglobulin, alpha ..."
 
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 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 1, No 1 (2018) RESEARCH OF INVERTASE ACTIVITY WHEN CHANGING THE PARAMETERS OF THE FERMENTATION PROCESS SUGAR-MINERAL MEDIUM AND HYDROLYSATE OF STARCH BY THE MICROMYCETE Aspergillus niger Abstract  PDF (Eng)  similar documents
Anastasia A. Printseva, Natalya Yu Sharova, Tatyana V. Vybornova
"... on a sugar-mineral medium and medium based on starch hydrolysate. The most preferred regimes for conducting ..."
 
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
"... .0%, protein 13–13.5%, ash 0.55–0.70%, whiteness — 50 conventional units; Flour B — yield 20–25%, lipids 5.5–6 ..."
 
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 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
"... , with a high content of grain impurities and a low proportion of starch polysaccharides, as a source of β ..."
 
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 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 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
"... and whey protein concentrate are given in the paper. It is shown that the storage temperature affects ..."
 
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
"... . violaceus VKPM Ac-1734 producers of glycosidase inhibitor, which is a micro-ingredient for creating products ..."
 
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 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 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 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 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
"... at a heating temperature of the heating medium 97°C and stage-by-stage cooling of the products with water ..."
 
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 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
"... due to its fragile protein-lipid shell. It promotes also the nucleation of ice crystals, thus ensuring ..."
 
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 1, No 3 (2018) THE PROPERTIES OF THE CONIDIA OF STRAINS OF THE ACTINOMYCETE STREPTOMYCES LUCENSIS AND STREPTOMYCES VIOLACEUS DURING STORAGE AT LOW TEMPERATURES Abstract  PDF (Eng)  similar documents
Natalya Yu. Sharova, Tatyana V. Vybornova, Anastasia A. Printseva, Bairta S. Manzhieva
"... , as a result of their subsequent cultivation on the starch hydrolyzate for 120 h is at the level of (450 ± 10 ..."
 
Vol 3, No 3 (2020) PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP Abstract  PDF (Eng)  similar documents
T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova
"... and health-preventive nutrition products. It has been determined that ion exchange purification of the syrup ..."
 
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 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 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
"... Providing the country’s population with quality food products in a demanded range and quantity ..."
 
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 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 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
"... properties of the products. The article presents the study results of the influence of the heat treatment ..."
 
Vol 1, No 1 (2018) DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION Abstract  PDF (Eng)  similar documents
Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan
"... of dried Jerusalem artichoke is analyzed and it is established that the main protein fractions are albumins ..."
 
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
"... a lower moisture content (52–53%) and lower acidity (pH 5.0–5.1). The protein matrix is more hydrated ..."
 
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 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
"... in the conformation of protein molecules during pressure treatment. FTIR spectroscopy revealed a change ..."
 
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 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
"... products with the reduced content of unsafe components for nutrition in early childhood. ..."
 
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 ..."
 
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