ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Результаты поиска: 54 статей
Строка поиска: product characteristics
Авторы Название статьи Том Номер Год
1 Kavas N. Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products 10 2 2022
2 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
3 Hien B. T. T., Diem P. T., Tung L. A., Huong T. T., Hoang N. H., Bat N. K., Nghia N. V. Optimizing enzymatic hydrolysis for feed production from catfish by-products 10 1 2022
4 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
5 Aleinikova N. V., Peskova I. V., Ostroukhova E. V., Galkina Y. S., Didenko P. A., Probeigolova P. А., Lutkova N. Y. NanoKremny effect on the quality of grapes and wines 9 2 2021
6 Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. Electrochemical activation as a fat rendering technology 9 1 2021
7 Ogori A. F., Amove J., Evi-Parker P., Sardo G., Okpala C. O., Bono G., Korzeniowska M. Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf 9 1 2021
8 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
9 Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. Minced products from undersized sea fish: new industrial technology 9 1 2021
10 Althagafi A. M., Alshegifi H. M., Qussyier T. S., Tobaiqy M., Mariod A. A. Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity 9 1 2021
11 Bazhenova B. A., Zhamsaranova S. D., Zabalueva Y. Y., Gerasimov A. V., Zambulaeva N. D. Effects of lingonberry extract on the antioxidant capacity of meat paste 8 2 2020
12 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
13 Genkin A. S., Mikheev A. A. Influence of coronavirus crisis on food industry economy 8 2 2020
14 Hematian A., Nouri M., Dolatabad S. S. Kashk with caper (Capparis spinosa L.) extract: quality during storage 8 2 2020
15 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
16 Kasjanenko S. M., Kasjanenko O. I., Nagornaya L. V., Yevstafieva V. A., Melnychuk V. V., Lukyanova G. A., Gurenko I. A. Yeast-rich mannan fractions in duck cultivation: prospects of using 8 2 2020
17 Gurinovich G.V., Patrakova I.S., Seregin S.A., Gargaeva A.G., Alekseevnina O.Y., Myshalova O.M., Patshina M.V. Biological value of semi-smoked sausages with cedar oil cake 8 1 2020
18 Uzakov Y.M., Kaldarbekova M.A., Kuznetsova O.N. Improved technology for new-generation Kazakh national meat products 8 1 2020
19 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
20 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
21 Lisitsyn A.B., Chernukha I.M., Nikitina М.А. Russian methodology for designing multicomponent foods in retrospect 8 1 2020
22 Ramezani H., Abhari K., Pilevar Z., Hedayat H., Mohammadi A. Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage 8 1 2020
23 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
24 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
25 Khramtsov A. G. New technological paradigm of the Russian dairy industry: formation principles under globalisation 7 2 2019
26 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
27 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
28 Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. Natural sweeteners: health benefits of stevia 6 2 2018
29 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
30 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
31 Sheir M. A., Sheir M. A., Sheir M. A. DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS 6 1 2018
32 Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A. OAT PROTEIN CONCENTRATE PRODUCTION 6 1 2018
33 Sheir M. A. POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS 6 1 2018
34 Sheir M. A., Sheir M. A. PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS 6 1 2018
35 Sheir M. A. ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION 6 1 2018
36 Syromyatnikov M.Y., Kokina A.V., Savinkova O.V., Panevina A.V., Solodskikh S.A., Orlova M.V., Grabovich M.Y., Starkov A.A., Popov V.N. STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING 6 1 2018
37 Nepovinnykh N.V., Klyukina O.N., Kodatskiy Y.A., Ptichkina N.M., Yeganehzad S. STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN 6 1 2018
38 Petrov A.N., Galstyan A.G., Radaeva I.A., Turovskaya S.N., Illarionova E.E., Semipyatniy V.K., Khurshudyan S.A., DuBuske L.M., Krikunova L.N. INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES 5 2 2017
39 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
40 Sheir M. A., Sheir M. A., Sheir M. A. MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
41 Kharitonov V.D., Burlev M.Y., Kuznetsov P.V., Mertin P. SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES 5 2 2017
42 Sheir M. A. ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT 5 1 2017
43 Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A. ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS 5 1 2017
44 Popov A.M., Plotnikov K.B., Donya D.V. DETERMINATION OF DEPENDENCE BETWEEN THERMOPHYSICAL PROPERTIES AND STRUCTURAL-AND-PHASE CHARACTERISTICS OF MOIST MATERIALS 5 1 2017
45 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
46 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
47 Gombozhapova N.I., Bazhenova B.A., Leskova S.Y., Badmaeva T.M., Danilov A.M. INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT 5 1 2017
48 Batrachenko A.V., Filimonova N.V. THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY 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 Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Kharlamova L.N. DETERMINATION OF THE CARBON ISOTOPE 13C/12C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS 4 1 2016
53 Лавров А. М., Поликарпова Л. А. METHODOLOGICAL ASSESSMENT OF TERRITORIAL COMPETITIVE POSITIONS: CONSUMER GOODS AND SERVICES INDUSTRIES AND MARKETS INFRASTRUCTURE IN KEMEROVO REGION CASE STUDY 4 1 2016
54 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