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Issue Title
 
Vol 2, No 2 (2019) ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN Abstract   PDF (Eng)
T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova
 
Vol 1, No 3 (2018) ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH Abstract   PDF (Rus)   PDF (Eng)
Liliya V. Fedulova, Ekaterina R. Vasilevskaya, Elena A. Kotenkova, Elta B. Kashinova
 
Vol 4, No 4 (2021) An effect of fat emulsions of black soldier fly (Hermetia illucens) larvae on the germination capacity and energy of sprouting of pea (Pisum sativum L.) seeds Abstract   PDF (Rus)
A. A. Ruban, M. V. Novikova, S. I. Loskutov, A. A. Kostin
 
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)
S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova
 
Vol 2, No 3 (2019) ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001 Abstract   PDF (Eng)
Yu. A. Kuzlyakina, Z. A. Yurchak, B. D. Baskhamdgieva
 
Vol 3, No 1 (2020) ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW Abstract   PDF (Eng)
G. A. Zakladnoy
 
Vol 4, No 1 (2021) Application of the thin-layer chromatography method for analysis of plant antioxidant activity Abstract   PDF (Rus)
N. V. Kupaeva, E. R. Vasilevskaya, L. V. Fedulova, E. A. Kotenkova
 
Vol 4, No 3 (2021) Assessment of microstructural changes in processed products from green peas Abstract   PDF (Rus)
A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva
 
Vol 2, No 1 (2019) Balance of protein supplements according to the criterion of convertible protein Abstract   PDF (Eng)
S. V. Zverev, M. A. Nikitina
 
Vol 2, No 1 (2019) Beta-glucans from biomass of plant and microbial origin Abstract   PDF (Eng)
N. Yu. Sharova, B. S. Manzhieva, A. A. Printseva, T. V. Vybornova
 
Vol 2, No 4 (2019) BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS Abstract   PDF (Eng)
I. S. Vitol, N. A. Igoryanova, E. P. Meleshkina
 
Vol 2, No 2 (2019) CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS Abstract   PDF (Eng)
Yu. D. Gavrichenkov, A. S. Razvorotnev, I. A. Kechkin, I. A. Verezhnikova
 
Vol 3, No 2 (2020) CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING Abstract   PDF (Eng)
T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova
 
Vol 1, No 2 (2018) CHITIN- AND CHITOSAN BIOSORBENTS FROM CITRIC A CID MYCELIAL INDUSTRIAL WASTE Abstract   PDF (Rus)   PDF (Eng)
L. V. Novinyuk, D. K. Kulyov, I. V. Negrutsa, P. Z. Velinzon
 
Vol 3, No 1 (2020) CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES Abstract   PDF (Eng)
V. L. Kabanov, L. V. Novinyuk
 
Vol 2, No 2 (2019) DEFORMATION FEATURES OF UNIAXIAL COMPRESSION OF SAMPLES FROM THE POTATO TUBERS FLESH Abstract   PDF (Eng)
V. G. Zhukov, N. D. Lukin
 
Vol 4, No 3 (2021) Desiccation of hemp seeds by high temperature micronization Abstract   PDF (Rus)
S. V. Zverev
 
Vol 1, No 4 (2018) DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS Abstract   PDF (Rus)   PDF (Eng)
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, A. N. Ivankin
 
Vol 4, No 1 (2021) Determining the authenticity of turmeric Abstract   PDF (Rus)
N. L. Vostrikova, M. Yu. Minaev, K. G. Chikovani
 
Vol 2, No 4 (2019) DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE Abstract   PDF (Eng)
A. V. Samoilov, N. M. Suraeva, S. V. Koptsev, S. V. Glazkov
 
Vol 2, No 2 (2019) DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS Abstract   PDF (Eng)
N. E. Posokina, N. M. Alabina, A. Yu. Davydova
 
Vol 2, No 4 (2019) DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS Abstract   PDF (Eng)
G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova
 
Vol 1, No 1 (2018) DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION Abstract   PDF (Rus)   PDF (Eng)
Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan
 
Vol 4, No 2 (2021) Development of the technology of juice fruit and vegetable products enriched with collagen Abstract   PDF (Rus)
Ya. G. Verkhivker, E. M. Myroshnichenko, S. I. Pavlenko
 
Vol 3, No 4 (2020) DNA authentication technologies for product quality monitoring in the wine industry Abstract   PDF (Eng)
E. G. Lazareva, Kh. Kh. Gilmanov, A. V. Bigaeva, I. Yu. Mikhailova, V. K. Semipyatny, R. R. Vafin
 
Vol 4, No 3 (2021) Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content Abstract   PDF (Rus)
A. A. Ruban, M. V. Novikova (Zakharova), A. A. Kostin
 
Vol 2, No 4 (2019) EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN Abstract   PDF (Eng)
Yu. F. Markov, A. N. Buriak, L. G. Eresko
 
Vol 4, No 4 (2021) Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method Abstract   PDF (Rus)
A. V. Kozin, L. S. Abramova, E. S. Guseva, I. V. Derunets
 
Vol 4, No 4 (2021) Evaluation of microbiological risks in cream as a raw material for buttermaking Abstract   PDF (Rus)
G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova
 
Vol 3, No 4 (2020) Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor Abstract   PDF (Eng)
D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina
 
Vol 4, No 3 (2021) Eyes in cheese: reasons for formation and methods of assessment Abstract   PDF (Rus)
O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova
 
Vol 2, No 1 (2019) Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors Abstract   PDF (Eng)
A. A. Printseva, N. Yu. Sharova, T. V. Vybornova, B. S. Manzhieva
 
Vol 3, No 4 (2020) Features of micro- and ultrastructure of low-fat butter and its low-fat analogues Abstract   PDF (Eng)
E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova
 
Vol 1, No 1 (2018) FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS Abstract   PDF (Rus)   PDF (Eng)
Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin
 
Vol 4, No 4 (2021) Food allergens: threshold levels and methodologies for risk management Abstract   PDF (Rus)
E. V. Kryuchenko, Yu. A. Kuzlyakina, I. M. Chernukha, V. S. Zamula
 
Vol 3, No 2 (2020) FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY Abstract   PDF (Eng)
O. V. Lepilkina, I. V.  Loginova, O. G. Kashnikova
 
Vol 3, No 1 (2020) FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS Abstract   PDF (Eng)
D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova
 
Vol 4, No 2 (2021) Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds Abstract   PDF (Rus)
M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud
 
Vol 4, No 4 (2021) Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes Abstract   PDF (Rus)
I. V. Kobelkova, M. M. Korosteleva, D. B. Nikityuk, M. S. Kobelkova
 
Vol 3, No 4 (2020) Historical and statistical data on the development of the domestic alcoholic beverages industry Abstract   PDF (Eng)
S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova
 
Vol 4, No 2 (2021) Ice cream and frozen desserts nutrient compositions: current trends of researches Abstract   PDF (Rus)
A. V. Landikhovskaya, A. A. Tvorogova
 
Vol 4, No 2 (2021) Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample Abstract   PDF (Rus)
A. E. Bazhenova, O. S. Rudenko, M. A. Pesterev, N. A. Shcherbakova, S. Yu. Misteneva
 
Vol 1, No 4 (2018) IFLUENCE OF FUNCTIONAL FOOD PRODUCT ON SERUM FATTY ACID COMPOSITION IN HYPERLIPIDEMIC RATS Abstract   PDF (Rus)   PDF (Eng)
I. M. Chernukha, E. A. Kotenkova
 
Vol 3, No 3 (2020) IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC Abstract   PDF (Eng)
R. Siminiuc, D. Țurcanu
 
Vol 4, No 1 (2021) Impact of yeast sediment beta-glucans on the quality indices of yoghurt Abstract   PDF (Eng)
A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc
 
Vol 3, No 2 (2020) IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE Abstract   PDF (Eng)
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova
 
Vol 4, No 3 (2021) Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures Abstract   PDF (Rus)
I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova
 
Vol 1, No 3 (2018) INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING Abstract   PDF (Rus)   PDF (Eng)
Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn
 
Vol 4, No 3 (2021) Influence of different milk-clotting enzymes on the process of producing soft cheeses Abstract   PDF (Rus)
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
 
Vol 4, No 4 (2021) Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses Abstract   PDF (Rus)
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
 
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