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Issue Title
 
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
"... between the «yellowness» indicator of flour (semolina) and its carotenoids content is characterized ..."
 
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 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
"... The aim of the present study is to explore the transformation of (1→3)(1→4)-β-D-glucans of rye ..."
 
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 returnable baking waste showed that waste groups that include rye flour contain more glucose than groups ..."
 
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
"... resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic ..."
 
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 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
"... carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax ..."
 
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
"... Drinking water is important in food production. Its indicators have a direct impact on the quality ..."
 
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
"... In the grape processing, secondary resources are primarily the remnants of the generative plant ..."
 
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 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 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 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) 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
"... To establish the deadline for freshness and shelf life of wheat during long-term storage, the ..."
 
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 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 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
"... The article presents the results of experimental joint studies of changes in the viscosity and ..."
 
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 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 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
"... In this research the results of analytical studies are presented, which prove the lack of data on ..."
 
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) 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) 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 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
"... materials. The article is devoted to an actual topic related to the choice of plant mate-rials, based on its ..."
 
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
"... The aim of the study was to establish the possibility of improving the organoleptic ..."
 
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 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 of ..."
 
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
"... The results of the study on changes in the composition and quantity of epiphytic and endophytic ..."
 
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
"... A complex of technical solutions is presented which makes it possible to study the influence of ..."
 
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 3 (2019) ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001 Abstract  PDF (Eng)  similar documents
Yu. A. Kuzlyakina, Z. A. Yurchak, B. D. Baskhamdgieva
"... The purpose of this article was to represent the environmental indicators of meat production chain ..."
 
Vol 2, No 4 (2019) INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY Abstract  PDF (Eng)  similar documents
V. V. Eveleva, T. M. Cherpalova
"... The scope of the project consisted in research-based development of new complex food additives ..."
 
Vol 2, No 3 (2019) LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA Abstract  PDF (Eng)  similar documents
S. T. Bykova, T. G. Kalinina
"... There are provided data on the work carried out at All-Russian Research Institute for Starch ..."
 
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
"... According to the data of the Food and Agriculture Organization of the United Nations, global food ..."
 
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
"... also from gluten-free flour) and artizanal technologies on the quality indices of cozonac ..."
 
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 1, No 3 (2018) PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID Abstract  PDF (Eng)  similar documents
Alexander R. Karimov, Mikhail A. Taleysnik, Tat’yana V. Savenkova, Larisa M. Aksenova, Timofei V. Gerasimov
"... fraction of glutenin of flour — were chosen in the hydrodynamic description, which were investigated ..."
 
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