Поиск статей
Результаты поиска: 52 статей
Строка поиска: emulsion products
| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | Mohamed R.K., Ahmed Z.S., Abozed S.S. | Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes | 13 | 2 | 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 | Pankov N. A., Lushnikova A. Yu., Perezhogina T. A., Gnuchikh E. V., Lobanov V. G. , Vanitskaya T. V. | Oral tobacco-free nicotine products: Quality and safety during storage | 13 | 1 | 2025 |
| 4 | Abbas H. M. , Abd El-Gawad M. A. M., Kassem J. M., Salama M. | Application of fat replacers in dairy products: A review | 12 | 2 | 2024 |
| 5 | Pui L. P., Saleena L. A. K., Ghazali H. M. | Storage stability and anti-caking agents in spray-dried fruit powders: A review | 12 | 2 | 2024 |
| 6 | Danyo E. K., Ivantsova M. N., Selezneva I. S. | Ionizing radiation effects on microorganisms and its applications in the food industry | 12 | 1 | 2024 |
| 7 | 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 |
| 8 | Eremeeva N. B. | Nanoparticles of metals and their compounds in films and coatings: A review | 12 | 1 | 2024 |
| 9 | 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 |
| 10 | Abd El-Aziz M., Salama H. H. , Sayed R. S. | Plant extracts and essential oils in the dairy industry: A review | 11 | 2 | 2023 |
| 11 | Mohammed N. K., Ragavan H., Ahmad N. H., Meor Hussin A. S. | Egg-free low-fat mayonnaise from virgin coconut oil | 10 | 1 | 2022 |
| 12 | Sheir M. A. | Innovative use of date (Phoenix dactylifera L.) press cake in the food industry | 10 | 1 | 2022 |
| 13 | Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. | Optimizing enzymatic hydrolysis for feed production from catfish by-products | 10 | 1 | 2022 |
| 14 | Ageyeva N. M., Tikhonova A. N., Burtsev B. V., Biryukova S. A., Globa E. V. | Grape pomace treatment methods and their effects on storage | 9 | 2 | 2021 |
| 15 | Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. | Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value | 9 | 1 | 2021 |
| 16 | Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. | Minced products from undersized sea fish: new industrial technology | 9 | 1 | 2021 |
| 17 | Althagafi A. M., Althagafi A. M., Alshegifi H. M., Alshegifi H. M., Qussyier T. S., Qussyier T. S., Tobaiqy M., Mariod A. A., Mariod A. A. | Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity | 9 | 1 | 2021 |
| 18 | Bazhenova B. A., Zhamsaranova S. D., Zabalueva Yu. Yu., Gerasimov A. V., Zambulaeva N. D. | Effects of lingonberry extract on the antioxidant capacity of meat paste | 8 | 2 | 2020 |
| 19 | Velemir A., Mandić S., Vučić G., Savanović D. | Effects of non-meat proteins on the quality of fermented sausages | 8 | 2 | 2020 |
| 20 | Genkin A. S., Mikheev A. A. | Influence of coronavirus crisis on food industry economy | 8 | 2 | 2020 |
| 21 | Hematian A., Nouri M., Dolatabad S. S. | Kashk with caper (Capparis spinosa L.) extract: quality during storage | 8 | 2 | 2020 |
| 22 | Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. | Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components | 8 | 2 | 2020 |
| 23 | Gurinovich G. V., Patrakova I. S. , Seregin S. A., Gargaeva A. G. , Alekseevnina O. Ya., Myshalova O. M., Patshina M. V. | Biological value of semi-smoked sausages with cedar oil cake | 8 | 1 | 2020 |
| 24 | Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. | Improved technology for new-generation Kazakh national meat products | 8 | 1 | 2020 |
| 25 | Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. | Methodology for identification and quantification of chicken meat in food products | 8 | 1 | 2020 |
| 26 | Oganesyants L. A., Semipyatniy V. K., Galstyan A. G., Vafin R. R., Khurshudyan S. A., Ryabova A. E. | Multi-criteria food products identification by fuzzy logic methods | 8 | 1 | 2020 |
| 27 | Lisitsyn A. B., Chernukha I. M., Nikitina М. А. | Russian methodology for designing multicomponent foods in retrospect | 8 | 1 | 2020 |
| 28 | Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. | Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage | 8 | 1 | 2020 |
| 29 | Giro T. M., Beloglazova K. E., Rysmukhambetova G. E., Simakova I. V. , Karpunina L. V., Rogojin A. A., Kulikovsky A. V., Andreeva S. V. | Xanthan-based biodegradable packaging for fish and meat products | 8 | 1 | 2020 |
| 30 | Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. | IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products | 7 | 2 | 2019 |
| 31 | Khramtsov A. G. | New technological paradigm of the Russian dairy industry: formation principles under globalisation | 7 | 2 | 2019 |
| 32 | Naserzadeh Y., Mahmoudi N., Pakina E. | Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits | 7 | 1 | 2019 |
| 33 | Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. | Developing freeze-dried bioproducts for the Russian military in the Arctic | 7 | 1 | 2019 |
| 34 | Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. | Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings | 7 | 1 | 2019 |
| 35 | Симакова И. В., Гиро Т. М., Васильев А. А. | Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials | 6 | 2 | 2018 |
| 36 | Арет В. А., Кременевская М. И., Круподеров А. Ю., Соснина О. А., Чибиряк В. П., Сазонов В. А. | Intensification of thermal and rheological processes in a scraped-surface apparatus | 6 | 2 | 2018 |
| 37 | Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. | Prospects for using pine nut products in the dairy industry | 6 | 2 | 2018 |
| 38 | Valenta R., Dorofeeva Y. | Sport nutrition: the role of macronutrients and minerals in endurance exercises | 6 | 2 | 2018 |
| 39 | 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 |
| 40 | Usenko N. I. , Khlestkina E. K., Khlestkina E. K., Asavasanti S., Gordeeva E. I., Yudina R. S. , Otmakhova Yu. S., Otmakhova Yu. S. | POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS | 6 | 1 | 2018 |
| 41 | Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. | PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS | 6 | 1 | 2018 |
| 42 | Belyakova Z. Yu., Makeeva I. A., Stratonova N. V., Pryanichnikova N. S., Bogatyrev A. N. , Diel F., Hanferyan R. A. | ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION | 6 | 1 | 2018 |
| 43 | Syromyatnikov M. Yu. , Kokina A. V., Savinkova O. V., Panevina A. V., Solodskikh S. A. , Orlova M. V., Grabovich M. Yu., Starkov A. A. , Popov V. N. | STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING | 6 | 1 | 2018 |
| 44 | Meleshkina E.P., Pankratov G.N., Vitol I.S., Kandrokov R.H., Tulyakov D.G. | INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY | 5 | 2 | 2017 |
| 45 | Melnikova E.I., Losev A.N., Stanislavskaya E.B. | MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION | 5 | 2 | 2017 |
| 46 | Kharitonov V.D., Burlev M.Y., Kuznetsov P.V., Mertin P. | SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES | 5 | 2 | 2017 |
| 47 | Sukhikh S.A., Krumlikov V.Y., Evsukova A.O., Asyakina L.K. | FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER | 5 | 1 | 2017 |
| 48 | Egorova E.Y., Morozhenko Y.V., Reznichenko I.Y. | IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS | 5 | 1 | 2017 |
| 49 | Golubtsova Y.V. | REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS | 4 | 2 | 2016 |
| 50 | Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Y., Aleksandrov A.V., Terent'ev A.E., Lazarev V.A. | USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH | 4 | 2 | 2016 |
| 51 | Khramtsov A.G. | AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY | 4 | 1 | 2016 |
| 52 | Galstyan A.G., Petrov A.N., Semipyatniy V.K. | THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID” | 4 | 1 | 2016 |