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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 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 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 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 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 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 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 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 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 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 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 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 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 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 2, No 4 (2019) INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY Abstract   PDF (Eng)
V. V. Eveleva, T. M. Cherpalova
 
Vol 3, No 2 (2020) INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES Abstract   PDF (Eng)
E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev
 
Vol 2, No 2 (2019) INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD Abstract   PDF (Eng)
Z. Yu. Belyakova, I. A. Makeeva, N. V. Stratonova
 
Vol 2, No 3 (2019) LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA Abstract   PDF (Eng)
S. T. Bykova, T. G. Kalinina
 
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)
T. V. Savenkova, A. R. Karimov, M. A. Taleysnik, T. V. Gerasimov, N. B. Kondratev
 
Vol 2, No 3 (2019) METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE Abstract   PDF (Eng)
M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova
 
Vol 3, No 4 (2020) Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria Abstract   PDF (Eng)
S. T. Bykova, T. G. Kalinina, T. V. Bushueva, T. E. Borovik
 
Vol 3, No 3 (2020) METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION Abstract   PDF (Eng)
T. A. Fomina, V. Yu. Kornienko, M. Yu. Minaev
 
Vol 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract   PDF (Rus)   PDF (Eng)
I, T. Smykov
 
Vol 3, No 1 (2020) MODERN ANALYSIS METHODS USE IN ORDER TO ESTABLISH THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS Abstract   PDF (Eng)
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov
 
Vol 1, No 2 (2018) NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS Abstract   PDF (Rus)   PDF (Eng)
T. V. Shobanova, A. A. Tvorogova
 
Vol 2, No 4 (2019) NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT Abstract   PDF (Eng)
L. S. Abramova, A. V. Kozin, A. S. Shashkov
 
Vol 1, No 3 (2018) PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID Abstract   PDF (Rus)   PDF (Eng)
Alexander R. Karimov, Mikhail A. Taleysnik, Tat’yana V. Savenkova, Larisa M. Aksenova, Timofei V. Gerasimov
 
Vol 2, No 2 (2019) PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE Abstract   PDF (Eng)
P. B. Sitnikova, A. A. Tvorogova
 
Vol 3, No 3 (2020) PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP Abstract   PDF (Eng)
T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova
 
Vol 3, No 4 (2020) Protein-polysaccharide interactions in dairy production Abstract   PDF (Eng)
I. T. Smykov
 
Vol 2, No 2 (2019) RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY Abstract   PDF (Eng)
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina
 
Vol 1, No 1 (2018) REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS Abstract   PDF (Rus)   PDF (Eng)
Aram G. Galstyan, Iskra A. Radaeva, Sergei A. Khurshudyan, Svetlana N. Turovskaya, Vladislav K. Semipyatniy, Elena E. Illarionovа
 
Vol 1, No 4 (2018) RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES Abstract   PDF (Rus)   PDF (Eng)
I M. Pochitskaya, A. P. Laktionova, V. L. Roslik
 
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