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Issue | Title | |
Vol 5, No 3 (2022) | Defrosted products with preserved micro- and macrostructure | Abstract similar documents |
I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova | ||
"... состоянии и сохранение структуры белков. Значимое место в производстве макарон и хлебобулочных изделий ..." | ||
Vol 5, No 2 (2022) | Features of food design on a 3D printer. A review | Abstract similar documents |
E. V. Ulrikh, V. V. Verkhoturov | ||
"... из нескольких материалов и проектирования сложных внутренних структур. Важным фактором приемлемости ..." | ||
Vol 4, No 1 (2021) | Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation | Abstract similar documents |
O. B. Fedotova, N. S. Pryanichnikova | ||
"... методов анализа проведены исследования изменения структуры слоев полиэтилена в составе пленок ..." | ||
Vol 6, No 2 (2023) | Quality characteristics of milk ice cream with citrus fibers and gum | Abstract similar documents |
A. V. Landikhovskaya, A. A. Tvorogova | ||
"... В настоящее время в производстве мороженого для стабилизации структуры используют не менее 4-х ..." | ||
Vol 6, No 3 (2023) | The quality indicators of ice cream upon the enzymatic hydrolysis of lactose | Abstract similar documents |
A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova | ||
Vol 7, No 2 (2024) | The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate | Abstract similar documents |
A. V. Landikhovskaya, A. A. Tvorogova, S. E. Kochneva | ||
Vol 8, No 1 (2025) | Food hydrocolloids: Classification, functional properties and applications | Abstract similar documents |
N. V. Nepovinnykh, O. N. Petrova | ||
"... существенно изменить состав и структуру микробиоты кишечника и положительно повлиять на здоровье человека ..." | ||
Vol 5, No 1 (2022) | FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS | Abstract similar documents |
E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova | ||
"... В данной работе рассмотрены вопросы формирования пенообразной структуры зефира. Выявлены ..." | ||
Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract similar documents |
S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
"... : идеальный белок, аминокислоты, комбинаторная задача, критерий оптимизации, растительное сырье, структура ..." | ||
Vol 6, No 3 (2023) | Properties and structural features of native and modified proteins of concentrates from white and brown rice | Abstract similar documents |
V. V. Kolpakova, Q. Ch. Fan, I. S. Gaivoronskaya, L. V. Chumikina | ||
"... белков с их структурой. Белки из белого риса имели более низкие молекулярные массы (ММ), чем белки из ..." | ||
Vol 7, No 2 (2024) | QSAR of acyl alizarin red biocompound derivatives of Rubia tinctorum roots and its ADMET properties as anti-breast cancer candidates against MMP-9 protein receptor: In Silico study | Abstract PDF (Eng) similar documents |
M. R.T. Alifiansyah, M. A. Herdiansyah, R. C. Pratiwi, R. P. Pramesti, N. W. Hafsyah, A. P. Rania, Ju. E.R.P. Putra, P. A. Cahyono, . Litazkiyyah, S. K. Muhammad, A. A.A. Murtadlo, V. D. Kharisma, A. N.M. Ansori, V. Jakhmola, P. K. Ashok, J. M. Kalra, H. Purnobasuki, I. A. Pratiwi | ||
"... молочной железы. Повысить противораковую активность можно путем модификации структуры вещества с получением ..." | ||
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