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Issue |
Title |
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Vol 6, No 2 (2023) |
Enzyme systems for fragmentation of the rhamnogalacturonan sites main chains in plant tissue protopectin complex |
Abstract
PDF (Rus)
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V. V. Kondratenko, T. Yu. Kondratenko |
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Vol 2, No 4 (2019) |
EQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAIN |
Abstract
PDF (Eng)
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Yu. F. Markov, A. N. Buriak, L. G. Eresko |
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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)
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A. V. Kozin, L. S. Abramova, E. S. Guseva, I. V. Derunets |
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Vol 4, No 4 (2021) |
Evaluation of microbiological risks in cream as a raw material for buttermaking |
Abstract
PDF (Rus)
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G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova |
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Vol 6, No 1 (2023) |
Evaluation of the consequences of the toxic effects of food sweeteners with bioassay |
Abstract
PDF (Rus)
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A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva |
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Vol 6, No 2 (2023) |
Examination of the extract from lichen (Cetraria islandica) after an ultrasonic impact |
Abstract
PDF (Rus)
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K. N. Nitsievskaya, S. V. Stankevich, E. V. Boroday |
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Vol 6, No 3 (2023) |
Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream |
Abstract
PDF (Eng)
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A. A. A. El-Maksoud, M. A. Hesarinejad, T. G. Abedelmaksoud |
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Vol 3, No 4 (2020) |
Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor |
Abstract
PDF (Eng)
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D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina |
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Vol 4, No 3 (2021) |
Eyes in cheese: reasons for formation and methods of assessment |
Abstract
PDF (Rus)
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O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova |
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Vol 5, No 2 (2022) |
Features of food design on a 3D printer. A review |
Abstract
PDF (Rus)
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E. V. Ulrikh, V. V. Verkhoturov |
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Vol 2, No 1 (2019) |
Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors |
Abstract
PDF (Eng)
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A. A. Printseva, N. Yu. Sharova, T. V. Vybornova, B. S. Manzhieva |
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Vol 3, No 4 (2020) |
Features of micro- and ultrastructure of low-fat butter and its low-fat analogues |
Abstract
PDF (Eng)
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E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova |
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Vol 1, No 1 (2018) |
FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS |
Abstract
PDF (Rus)
PDF (Eng)
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Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin |
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Vol 6, No 3 (2023) |
Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile |
Abstract
PDF (Eng)
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Sh. D. Mirzaxmedov, J. H. Hasanov, C. G. Octavio, E. M. Sultonova, E. H. Nematov, A. H. Nabiyev |
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Vol 6, No 4 (2023) |
Flexible sensors for food monitoring. Part I: Principle |
Abstract
PDF (Eng)
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D. Luo, M. A. Nikitina, X. Xiao |
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Vol 4, No 4 (2021) |
Food allergens: threshold levels and methodologies for risk management |
Abstract
PDF (Rus)
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E. V. Kryuchenko, Yu. A. Kuzlyakina, I. M. Chernukha, V. S. Zamula |
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Vol 6, No 3 (2023) |
Food security, food waste and food sharing: The conceptual analysis |
Abstract
PDF (Eng)
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V. V. Bakharev, G. Yu. Mityashin, T. V. Stepanova |
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Vol 5, No 1 (2022) |
FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS |
Abstract
PDF (Rus)
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E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova |
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Vol 5, No 2 (2022) |
Formation of uric acid in grain produced by rhyzopertha dominica (f.) |
Abstract
PDF (Rus)
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G. A. Zakladnoy, A. V. Yaitskikh, D. S. Stepanenko |
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Vol 3, No 2 (2020) |
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY |
Abstract
PDF (Eng)
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O. V. Lepilkina, I. V. Loginova, O. G. Kashnikova |
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Vol 6, No 1 (2023) |
Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties |
Abstract
PDF (Eng)
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R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud |
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Vol 3, No 1 (2020) |
FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS |
Abstract
PDF (Eng)
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D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova |
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Vol 6, No 2 (2023) |
Functional properties of the dietary fibers and their using in the manufacturing technology of fish products |
Abstract
PDF (Rus)
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T. N. Pivnenko |
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Vol 4, No 2 (2021) |
Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds |
Abstract
PDF (Rus)
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M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud |
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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)
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I. V. Kobelkova, M. M. Korosteleva, D. B. Nikityuk, M. S. Kobelkova |
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Vol 3, No 4 (2020) |
Historical and statistical data on the development of the domestic alcoholic beverages industry |
Abstract
PDF (Eng)
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S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova |
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Vol 4, No 2 (2021) |
Ice cream and frozen desserts nutrient compositions: current trends of researches |
Abstract
PDF (Rus)
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A. V. Landikhovskaya, A. A. Tvorogova |
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Vol 6, No 2 (2023) |
Identification of UFGT-gene-associated groups of Vitis vinifera L. by the developed method of PCR-RFLP genotyping of grape |
Abstract
PDF (Rus)
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R. R. Vafin, I. Y. Mikhailova, I. I. Ageykina |
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Vol 5, No 2 (2022) |
Identification of fish species using the next generation sequencing (NGS) technology |
Abstract
PDF (Rus)
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T. A. Fomina, M. G. Kuleshova, M. Yu. Minaev, E. A. Konorov |
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Vol 4, No 2 (2021) |
Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample |
Abstract
PDF (Rus)
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A. E. Bazhenova, O. S. Rudenko, M. A. Pesterev, N. A. Shcherbakova, S. Yu. Misteneva |
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Vol 1, No 4 (2018) |
IFLUENCE OF FUNCTIONAL FOOD PRODUCT ON SERUM FATTY ACID COMPOSITION IN HYPERLIPIDEMIC RATS |
Abstract
PDF (Rus)
PDF (Eng)
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I. M. Chernukha, E. A. Kotenkova |
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Vol 3, No 3 (2020) |
IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC |
Abstract
PDF (Eng)
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R. Siminiuc, D. Țurcanu |
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Vol 5, No 4 (2022) |
Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses |
Abstract
PDF (Rus)
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V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova |
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Vol 4, No 1 (2021) |
Impact of yeast sediment beta-glucans on the quality indices of yoghurt |
Abstract
PDF (Eng)
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A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc |
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Vol 3, No 2 (2020) |
IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE |
Abstract
PDF (Eng)
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О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova |
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Vol 4, No 3 (2021) |
Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures |
Abstract
PDF (Rus)
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I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova |
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Vol 5, No 3 (2022) |
In vitro study of biologically active properties of complexes isolated from biomass of microscopic algae |
Abstract
PDF (Rus)
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V. F. Dolganyuk, O. O. Babich, S. A. Sukhikh, E. V. Ulrikh, E. V. Kashirskikh, A. P. Andreeva |
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Vol 6, No 2 (2023) |
Individual integrated approach to honey identification using instrumental methods of analysis and statistical processing of results |
Abstract
PDF (Rus)
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A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, M. Yu. Ganin |
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Vol 1, No 3 (2018) |
INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING |
Abstract
PDF (Rus)
PDF (Eng)
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Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn |
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Vol 6, No 1 (2023) |
Influence of different milk-clotting enzymes on the process of producing semihard cheeses |
Abstract
PDF (Eng)
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D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova |
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Vol 4, No 3 (2021) |
Influence of different milk-clotting enzymes on the process of producing soft cheeses |
Abstract
PDF (Rus)
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D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina |
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Vol 6, No 4 (2023) |
Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses |
Abstract
PDF (Eng)
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D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina |
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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)
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D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova |
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Vol 6, No 4 (2023) |
Influence of pH on protein extraction from Sus scrofa pancreas |
Abstract
PDF (Rus)
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E. K. Polishchuk, M. A. Aryzina, M. E. Spirina, E. A. Kotenkova |
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Vol 5, No 4 (2022) |
Influence of redox processes on the antioxidant activity of the symbiotic starter biomass |
Abstract
PDF (Rus)
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G. A. Donskaya, L. G. Krekker |
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Vol 2, No 4 (2019) |
INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY |
Abstract
PDF (Eng)
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V. V. Eveleva, T. M. Cherpalova |
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Vol 3, No 2 (2020) |
INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES |
Abstract
PDF (Eng)
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E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev |
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Vol 2, No 2 (2019) |
INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD |
Abstract
PDF (Eng)
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Z. Yu. Belyakova, I. A. Makeeva, N. V. Stratonova |
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Vol 6, No 1 (2023) |
Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze |
Abstract
PDF (Rus)
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L. V. Zaytseva, E. V. Mazukabzova, M. N. Bogachuk |
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Vol 6, No 3 (2023) |
Isotopic characteristics of Crimean collection wines |
Abstract
PDF (Rus)
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L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, V. V. Likhovskoy, V. A. Zagoruiko, N. A. Shmigelskaya |
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