ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 24 статей
Строка поиска: fat substitute
Авторы Название статьи Том Номер Год
1 Dave J., Kumar N., Upadhyay A., Purba D. T., Kudre T., Nukthamna P., Sa-nguanpuag S., Ali A. M. M., Bavisetty S. C. B. Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process 13 1 2025
2 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
3 Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. Seasonal changes in the fatty acid profile of Kyrgyz khainak milk 12 2 2024
4 Rincón Soledad E. M., Arredondo Nontién M. A., Castro J. W., Barrios D., Vásquez Mejía S. M. Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation 12 1 2024
5 Vechtomova E. A., Dolgolyuk I. V., Orlova M. M. , Zaushintsena A. V. Microbiological safety criteria for products from unconventional raw materials: raw bear fat 11 2 2023
6 Sekhavatizadeh S. S., Banisaeed K., Hasanzadeh M. , Khalatbari-Limaki S., Amininezhad H. Physicochemical properties of kashk supplemented with encapsulated lemongrass extract 11 1 2023
7 Pchelkina V. A., Chernukha I. M., Nikitina М. А., Ilin N. A. Pig adipose tissue of two different breeds and locations: morphology and Raman studies 11 1 2023
8 Noskova E. N., Lisitsyn E. M. , Shchennikova I. N. , Svetlakova E. V. Top-dressing treatment of spring barley to modify its quality 11 1 2023
9 Mariod A. A., Abdalrahman E. M., Shakak M. A. Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value 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 Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. Zeboid cow milk: physicochemical quality indicator 10 1 2022
12 Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. Effect of organic compounds on cognac sensory profile 9 2 2021
13 Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. Electrochemical activation as a fat rendering technology 9 1 2021
14 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
15 Kharitonov V. D., Sherstneva N. E., Kharitonov D. V., Yurova E. A., Kurchenko V. P. Changes in physico-chemical properties of milk under ultraviolet radiation 7 1 2019
16 Ajani O. O., Owoeye T. F., Owolabi F. E., Akinlabu K. D., Audu O. Y. Phytochemical screening and nutraceutical potential of sandbox tree (Hura crepitans L.) seed oil 7 1 2019
17 Некоз А. И., Венгловский А. Л., Батраченко А. В. Durability of cutter assemblies and its causative factors 6 2 2018
18 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
19 Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. Natural sweeteners: health benefits of stevia 6 2 2018
20 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
21 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
22 Lisitsyn A.B., Chernukha I.M., Lunina O.I. FATTY ACID COMPOSITION OF MEAT FROM VARIOUS ANIMAL SPECIES AND THE ROLE OF TECHNOLOGICAL FACTORS IN TRANS- ISOMERIZATION OF FATTY ACIDS 5 2 2017
23 Lebedev L.R., Kosogova T.A., Teplyakova T.V., Kriger A..., Elchaninov V.V., Belov A.N., Koval' A.D. STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.) 4 2 2016
24 Khramtsov A.G. AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY 4 1 2016