ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 72 articles
Search string: the colloidal stability of beverages
Authors Title Volume Issue Year
1 Salama H. H. , Abdel-Wahhab K. G., Khalil H. M. A., Abdelhamid S. M., Hassan L. K. Acid curd (Karish) cheese supplemented with ashwagandha and/or probiotics: Modulatory efficiency on induced behavioral and neurochemical changes in rats 13 1 2025
2 Pogorelov A. G., Ipatova L. G., Panait A. I. , Stankevich A. A. , Pogorelova V. N. , Suvorov O. A., Suvorov O. A. Oil emulsion stability in electrolyzed water solutions 13 1 2025
3 Plotnikova I. V., Magomedov G. O., Kazartsev D. A., Magomedov M. G., Polansky K. K., Plotnikov V. E. Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup 12 2 2024
4 Romanova M. V., Dolbunova A. N., Epishkina Yu. M., Evdokimova S. A., Kozlovskiy M. R., Kuznetsov A. Ye., Khromova N. Yu., Beloded A. V. A thermophilic L-lactic acid producer of high optical purity: Isolation and identification 12 1 2024
5 Prasad J., Dixit A., Sharma S. P., Mwakosya A. W., Petkoska A. T., Upadhyay A., Kumar N. Nanoemulsion-based active packaging for food products 12 1 2024
6 Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham 12 1 2024
7 Tabakaev A. V., Tabakaeva O. V., Prikhodko Yu. V. Functional instant beverages 11 2 2023
8 Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. Biostability of binder-free wood and plant plastics protected with antiseptics 10 1 2022
9 Papuga S., Pećanac I., Stojković M., Savić A., Velemir A. Mead fermentation parameters: Optimization by response surface methodology 10 1 2022
10 Chernukha I. M., Fedulova L. V., Kotenkova E. A. White, beige and brown adipose tissue: structure, function, specific features and possibility formation and divergence in pigs 10 1 2022
11 Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. Effect of organic compounds on cognac sensory profile 9 2 2021
12 Stepanova E. M., Lugovaya E. A. Macro- and microelements in some species of marine life from the Sea of Okhotsk 9 2 2021
13 Mbarga M. J. A., Desobgo S. C. Z., Tatsadjieu L. N., Kavhiza N., Kalisa L. Antagonistic effects of raffia sap with probiotics against pathogenic microorganisms 9 1 2021
14 Savić A., Velemir A., Papuga S., Stojković M. Influence of blackberry juice addition on mead fermentation and quality 9 1 2021
15 Vafin R. R., Radaeva I. A., Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Belozerov G. A., Gilmanov K. K., Yurova E. A. κ-casein polymorphism effect on technological properties of dried milk 9 1 2021
16 Antipova L. V., Kuchmenko T. A., Osmachkina A. A., Osipova N. A. Identification of total aromas of plant protein sources 8 2 2020
17 Oleynikov V. V. Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.) 8 1 2020
18 Vorobyeva V. M., Vorobyeva I. S., Kochetkova A. A., Mazo V. K., Zorin S. N., Sharafetdinov Kh. Kh. Specialized hypocholesterolemic foods: Ingredients, technology, effects 8 1 2020
19 Oganesyants L. A., Vafin R. R., Galstyan A. G., Ryabova A. E., Khurshudyan S. A., Semipyatniy V. K. DNA authentication of brewery products: basic principles and methodological approaches 7 2 2019
20 Piskov S. I., Timchenko L. D., Rzhepakovsky I. V., Avanesyan S. S., Bondareva N. I., Sizonenko M. N., Areshidze D. A. Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms 7 2 2019
21 Bogdanov V. D., Simdyankin A. A. Thermal properties of commercial hydrobionts’ tissues in the freezing process 7 2 2019
22 Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. Developing freeze-dried bioproducts for the Russian military in the Arctic 7 1 2019
23 Shkolnikova M. N., Rozhnov E. D., Pryadikhina A. A. Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines 7 1 2019
24 Жилин А. А., Жилин А. А., Федоров А. В., Гребенщиков Д. М. Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method 6 2 2018
25 Хвостов А. А., Ряжских В. И., Магомедов Г. О., Журавлев А. А. Matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics in Simulink 6 2 2018
26 Abd-Allah I. M., Rabie M. A., Sulieman A. M., Mostfa D. M., El-Badawi A. A. Oxidative stability of edible oils via addition of pomegranate and orange peel extracts 6 2 2018
27 Оганесянц Л. А., Вафин Р. Р., Галстян А. Г., Семипятный В. К., Хуршудян С. А., Рябова А. Е. Prospects for DNA authentication in wine production monitoring 6 2 2018
28 Данильчук Т. Н., Ганина В. И. Prospects of using extremely low doses of physical factors impact in food biotechnology 6 2 2018
29 Nevskaya E. V., Borodulin D. M., Potekha V. L., Nevskiy A. A., Lobasenko B. A., Shulbaeva M. T. DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS 6 1 2018
30 Krasnova T. A., Timoshchuk I. V., Gorelkina A. K. , Belyaeva O. V. EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE 6 1 2018
31 Panfilov V. A., Andreev S. P. ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX 6 1 2018
32 Vostrikova N. L., Chernukha I. M. IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS 6 1 2018
33 Aleksanyan I. Yu., Titov E. I., Nugmanov A. Kh.-Kh., Kalmanovich S. A., Maksimenko Yu. A., Hadjisimu P. INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS 6 1 2018
34 Magomedov G. O., Zharkova O. V., Lobosova L. A. , Zhurakhova S. N. OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN 6 1 2018
35 Tyulkin S. V., Vafin R. R., Zagidullin L. R., Akhmetov T. M. , Petrov A. N., Diel F. TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN 6 1 2018
36 L. A. Astakhova , L. K. Asyakina ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION 5 2 2017
37 L. A. Mayurnikova , S. F. Zinchuk , N. I. Davydenko , S. A. Gilmulina DEVELOPMENT OF A FUNCTIONAL BASIS OF PHYTO-BEVERAGES WITH AN INCREASED ANTIOXIDANT ACTIVITY FOR THE CORRECTION OF NUTRITION OF PATIENTS WITH DIABETES MELLITUS 5 2 2017
38 A. N. Petrov , A.G. Galstyan , I. A. Radaeva , S. N. Turovskaya , E. E. Illarionova , V. K. Semipyatniy , S. A. Khurshudyan , L. M. DuBuske, L. N. Krikunova INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES 5 2 2017
39 E. Yu. Egorova, V. N. Khmelev, Yu. V. Morozhenko, I. Yu. Reznichenko PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION 5 2 2017
40 O. V. Glushakova , N. V. Fadeykina , I. V. Baranova , K. Yu. Tsygankov , V. V. Mikhailov FISCAL TECHNOLOGIES OF BUDGET LIQUIDITY MANAGEMENT AND THEIR ROLE TO ENSURE THE SUSTAINABLE GROWTH OF THE AGRARIAN SECTOR IN THE CONTEXT OF GLOBAL UNCERTAINTY 5 1 2017
41 O. P. Ivanova , G. D. Antonov , V. A. Shabashev , L. L. Zobova , A. Yu. Nesterov FORMATION OF AGRO-INDUSTRIAL CLUSTER ON THE PRIORITY SOCIAL AND ECONOMIC DEVELOPMENT AREA OF THE MONO-INDUSTRY TOWN 5 1 2017
42 A. V. Batrachenko , N. V. Filimonova THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY 5 1 2017
43 V. A. Aret USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY 5 1 2017
44 E. A. Fedulova , A. V. Medvedev , P. D. Kosinskiy, S. A. Kononova , P. N. Pobedash CLUSTER APPROACH TO THE DEVELOPMENT OF FOOD MARKET OF THE REGION: THEORETICAL AND APPLIED ASPECTS 4 2 2016
45 A. Yu. Prosekov, S. A. Ivanova Providing food security in the existing tendencies of population growth and political and economic instability in the world 4 2 2016
46 N. V. Osokina , E. G. Kazantseva STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY 4 2 2016
47 L. R. Lebedev , T. A. Kosogova , T. V. Teplyakova , A. V. Kriger , V. V. Elchaninov , A. N. Belov , A. D. Koval' STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.) 4 2 2016
48 L. A. Oganesyants , A. L. Panasyuk , E. I. Kuzmina , L. N. Kharlamova DETERMINATION OF THE CARBON ISOTOPE 13C/12C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS 4 1 2016
49 A. N. Petrov , G. A. Maslennikova PHYSICAL AND CHEMICAL ASPECTS OF VACUUM DRYING OF BERRY RAW MATERIALS 4 1 2016
50 A. M. Osintsev , A. P. Syrtseva , R. P. Kolmykov , V. I. Braginsky , O. Yu. Lapshakova , M. A. Osintseva STUDY OF CALCIUM ROLE IN COLLOIDAL STABILITY OF RECONSTITUTED SKIM MILK UNDER RENNET COAGULATION CONDITIONS 4 1 2016
51 A. B. Lisitsyn , O. V. Kriger , P. V. Mitrokhin STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL 4 1 2016
52 A. G. Galstyan , A. N. Petrov , V. K. Semipyatniy THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID” 4 1 2016
53 Мусина О. Н., Мусина О. Н. AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS 3 2 2015
54 Kulenko Vladimir , Chervetsov Viktor , Rattur Elena STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER 3 2 2015
55 Kulikov Yuriy , Nagdalyan Andrey, Oboturova Natalya, Evdokimov Ivan, Gusevskaya Oksana THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING SALTING 3 2 2015
56 Тихонов С. Л. ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES 3 1 2015
57 Koltun Viktor, Spirichev Vladimir, Trihina V.V., Avstrievskih А.N. NUTRITIONAL FACTOR IN ENSURING HEALTH AND RELIABILITY INCREASE OF PROFESSIONAL ACTIVITIES OF INDUSTRIAL WORKERS 3 1 2015
58 Sukhikh Andrey , Razumov Aleksandr , Kotova Tatyana , Polyakov Viktor SAFETY TONIC (ENERGY) BEVERAGES 3 1 2015
59 Grek Elena , Krasulya Elena THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES 3 1 2015
60 Motovilov Konstantin , Surkov I.V., Kantyerye Vilyen, Renzyaeva Tamara THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY 3 1 2015
61 Smirnova Irina Current Trends in Nonfat Dairy Production 2 2 2014
62 Popov Anatoly Sistemic Regularities in the Study and Design of Technological Complexes for the Production of Instant Peverages 2 2 2014
63 Иванова С. А. Studing the Foaming of Protein Solutions by Stochastic Methods 2 2 2014
64 Лупинская С. М. Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages 2 2 2014
65 Sukhikh Stanislav Technology of Alcohol Oxidase Production From Yeast Candida Boidinii for Use in Functional Foods Intended for Withdrawal Syndrome Alleviation 2 2 2014
66 Осинцев А. М. Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research 2 2 2014
67 Evtukhova Olga, Safronova Tatyana Development of Technological Parameters for the Hydrotermal Processing of Sprouted Wheat Grain Powder 2 1 2014
68 Miroshnikov Aleksandr , Esina Zoya, Korchuganova Margarita Rashidovna Enthalpy of Phase Transition and Prediction of Phase Equilibria in Systems of Glycols and Glycol Ethers 2 1 2014
69 Павский В. А., Иванова С. А., Новоселова М. В. Studying the Biokinetics of Pigmented Yeast by Stochastic Methods 2 1 2014
70 Borisova Galina , Bessonova Olga HISTIDINE BIOTRANSFORMATION MEDIATED BY L-HISTIDINE-AMMONIA-LYASE 1 2 2013
71 Бабич О. О. STUDY OF PHYSICOCHEMICAL AND THERMAL PROPERTIES OF L-PHENYLALANINE AMMONIA-LYASE 1 2 2013
72 Каленик Т. К. Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load 1 1 2013