Журналы КемГУ
Вестник КемГУ. Серия: Гуманитарные и общественные науки Вестник КемГУ. Серия: Политические, социологические и экономические науки Вестник КемГУ. Серия: Биологические, технические науки и науки о Земле Вестник Кемеровского государственного университета Cтратегирование: теория и практика Foods and Raw Materials Виртуальная коммуникация и социальные сети Техника и технология пищевых производств Science Evolution
Правила для авторов Редакционная коллегия
Отправить рукопись
Главная / Журналы / Foods and Raw Materials / Рубрика Research Article

Статьи рубрики " RESEARCH ARTICLE " журнала " FOODS AND RAW MATERIALS "

A COMPARATIVE STUDY OF PHYSICAL PROPERTIES OF SELECTED RICE VARIETIES IN NIGERIA
PRODUCTION OF BIOETHANOL FROM ROBUSTA COFFEE PULP (COFFEA ROBUSTA L.) IN VIETNAM
EFFECTS OF CHITOSAN COATING ENRICHED WITH THYME ESSENTIAL OIL AND PACKAGING METHODS ON A POSTHARVEST QUALITY OF PERSIAN WALNUT UNDER COLD STORAGE
COMPREHENSIVE ASSESSMENT OF FRUIT JELLY WITH AN IMPROVED CARBOHYDRATE PROFILE BASED ON UNCONVENTIONAL PLANT RAW MATERIALS
EFFECTS OF NATURAL HERBAL EXTRACTS ON HEMP (CANNABIS SATIVA L.) OIL QUALITY INDICATORS
EFFECTS OF VARIOUS BRANS ON QUALITY AND VOLATILE COMPOUNDS OF BREAD
EFFECTS OF VIETNAMESE TAMARIND FISH SAUCE ENRICHED WITH IRON AND ZINC ON GREEN MUSSEL QUALITY
EFFECTS OF PROTEIN-CONTAINING ADDITIVES ON PASTA QUALITY AND BIOLOGICAL VALUE
EFFECTS OF GRANUCOL ACTIVATED CARBONS ON SENSORY PROPERTIES OF SEA-BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) WINES
IMMOBILISATION OF BIFIDOBACTERIA IN BIODEGRADABLE FOOD-GRADE MICROPARTICLES
QUANTITATIVE AND QUALITATIVE PROFILE OF BIOLOGICALLY ACTIVE SUBSTANCES EXTRACTED FROM PURPLE ECHINACEA (ЕСHINАСЕА РURРURЕА L.) GROWING IN THE KEMEROVO REGION: FUNCTIONAL FOODS APPLICATION
SYSTEM MODELLING OF NON-STATIONARY DRYING PROCESSES
EFFECTIVE TECHNOLOGICAL SCHEME FOR PROCESSING TRITICALE (TRITICOSECALE L.) GRAIN INTO GRADED FLOUR
DETECTION OF PROTEIN AGGREGATION MARKERS IN RAW MEAT AND FINISHED PRODUCTS
USING NEURAL NETWORKS TO IDENTIFY THE REGIONAL AND VARIETAL ORIGIN OF CABERNET AND MERLOT DRY RED WINES PRODUCED IN KRASNODAR REGION
OPTIMISATION OF IMPORTANT PROCESSING CONDITIONS FOR RICE BRAN SOURDOUGH FERMENTATION USING LACTOBACILLUS PLANTARUM
PHYTOCHEMICAL SCREENING AND NUTRACEUTICAL POTENTIAL OF SANDBOX TREE (HURA CREPITANS L.) SEED OIL
PULSED INFRARED RADIATION FOR DRYING RAW MATERIALS OF PLANT AND ANIMAL ORIGIN
CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF MILK UNDER ULTRAVIOLET RADIATION
VOLATILE AROMA COMPOUNDS IN MOSKOVSKAYA COOKED SMOKED SAUSAGE FORMED IN DIFFERENT TYPES OF CASINGS
OPTIMISATION OF FUNCTIONAL SAUSAGE FORMULATION WITH KONJAC AND INULIN: USING D-OPTIMAL MIXTURE DESIGN
EVALUATION OF RHEOLOGICAL PARAMETERS OF DOUGH WITH FERROUS LACTATE AND FERROUS GLUCONATE
DEVELOPING FREEZE-DRIED BIOPRODUCTS FOR THE RUSSIAN MILITARY IN THE ARCTIC
ANTIPATHOGENIC EFFECTS OF EMULSION AND NANOEMULSION OF CINNAMON ESSENTIAL OIL AGAINST RHIZOPUS ROT AND GREY MOLD ON STRAWBERRY FRUITS
EFFECTS OF A COMPLEX PHYTASE-CONTAINING ENZYME PREPARATION ON THE RYE WORT FERMENTATION PROCESS
NEW TECHNOLOGICAL PARADIGM OF THE RUSSIAN DAIRY INDUSTRY: FORMATION PRINCIPLES UNDER GLOBALISATION
USE OF ESSENTIAL OILS AND VACUUM PACKAGING AS A WAY TO EXTEND SHELF LIFE OF BURGERS FROM SURIMI
EFFECTS OF ENCAPSULATED BLACK CARAWAY EXTRACT AND SESAME OIL ON KOLOMPEH QUALITY
INDIGENOUS YEAST WITH CELLULOSE-DEGRADING ACTIVITY IN NAPA CABBAGE (BRASSICA PEKINENSIS L.) WASTE: CHARACTERISATION AND SPECIES IDENTIFICATION
HEAVY METAL CONTENT IN FARMED RAINBOW TROUT IN RELATION TO AQUACULTURE AREA AND FEED PELLETS
A MULTI-CRITERIA SENSORY ASSESSMENT OF CUCUMIS MELO (L.) USING FUZZY-ECKENRODE AND FUZZY-TOPSIS METHODS
COMPARATIVE EVALUATION OF APPROACHES TO MODELLING KINETICS OF MICROBIAL THERMAL DEATH AS IN THE CASE OF ALICYCLOBACILLUS ACIDOTERRESTRIS
EFFECT OF PRE-TREATMENT CONDITIONS ON THE ANTIATHEROGENIC POTENTIAL OF FREEZE-DRIED OYSTER MUSHROOMS
DIETARY FIBRES IN PREVENTATIVE MEAT PRODUCTS
RAW POULTRY MEATBALLS WITH SOYA FLOUR: SHELF LIFE AND NUTRITIONAL VALUE
MISCANTHUS PLANTS PROCESSING IN FUEL, ENERGY, CHEMICAL AND MICROBIOLOGICAL INDUSTRIES
CHEMICAL COMPOSITION OF INDIGENOUS RAW MEATS
MULTI-CRITERIA FOOD PRODUCTS IDENTIFICATION BY FUZZY LOGIC METHODS
SPECIALIZED HYPOCHOLESTEROLEMIC FOODS: INGREDIENTS, TECHNOLOGY, EFFECTS
BIOLOGICAL VALUE OF SEMI-SMOKED SAUSAGES WITH CEDAR OIL CAKE
EFFECTS OF ENCAPSULATED GREEN COFFEE EXTRACT AND CANOLA OIL ON LIQUID KASHK QUALITY
PROCESSING COTTAGE CHEESE WHEY COMPONENTS FOR FUNCTIONAL FOOD PRODUCTION
ABSORPTION OF IODOTYROSINE FROM IODIZED MILK PROTEIN IN ANIMALS
XANTHAN-BASED BIODEGRADABLE PACKAGING FOR FISH AND MEAT PRODUCTS
IMPROVED TECHNOLOGY FOR NEW-GENERATION KAZAKH NATIONAL MEAT PRODUCTS
CHANGES OF ANTIOXIDANT ACTIVITY AND ACTIVE COMPOUNDS CONTENT IN SELECTED TEAS
VOLATILE N-NITROSAMINE, RESIDUAL NITRITE, AND ASCORBIC ACID LEVELS IN SAUSAGES DURING STORAGE
HEALTH RISK ASSESSMENT: HEAVY METALS IN FISH FROM THE SOUTHERN BLACK SEA
COMPARATIVE ASSESSMENT OF SORBIC AND BENZOIC ACID VIA EXPRESS BIOTEST
MICROBIAL INDICES OF INDUSTRIAL AND TRADITIONAL MEDICINAL HERBS IN AHVAZ, IRAN
THE EXTENDED METHYLENE BLUE REDUCTION TEST AND MILK QUALITY
PLASTICS: PHYSICAL-AND-MECHANICAL PROPERTIES AND BIODEGRADABLE POTENTIAL
METHODOLOGY FOR IDENTIFICATION AND QUANTIFICATION OF CHICKEN MEAT IN FOOD PRODUCTS
EXTRACTS OF RHODIOLA ROSEA L. AND SCUTELLARIA GALERICULATA L. IN FUNCTIONAL DAIRY PRODUCTS
INTENSIFICATION OF COOLING FLUID PROCESS
FTIR SPECTROSCOPY FOR QUALITY EVALUATION OF SPORTS SUPPLEMENTS ON THE POLISH MARKET
ANTIOXIDANT ACTIVITY OF AQUEOUS AND ALCOHOL EXTRACTS OF SALVIA LERIIFOLIA L. AND LINUM USITALISSMUM L. SUBJECTED TO A PULSED ELECTRIC FIELD
A QUALITY INDEX METHOD FOR SQUID UROTEUTHIS (PHOTOLOLIGO) CHINENSIS (GRAY, 1849) PRESERVED ON ICE
AMARANTH AS A BREAD ENRICHING INGREDIENT
HEPATOPROTECTIVE EFFECT OF BREADS WITH EXTRACTS OF PLANTS GROWING IN THE FAR EAST
EFFECTS OF LINGONBERRY EXTRACT ON THE ANTIOXIDANT CAPACITY OF MEAT PASTE
SYNERGISTIC EFFECTS OF LACTOBACILLUS PLANTARUM AND STAPHYLOCOCCUS CARNOSUS ON ANIMAL FOOD COMPONENTS
EFFECTS OF DUST PHENOMENON ON HEAVY METALS IN RAW MILK IN WESTERN IRAN
PRODUCTION OF PEPTIDES AND AMINO ACIDS FROM MICROBIAL BIOMASS IN FOOD AND FEED INDUSTRIES: BIOTECHNOLOGICAL ASPECTS
EFFECTS OF NON-MEAT PROTEINS ON THE QUALITY OF FERMENTED SAUSAGES
IDENTIFICATION OF TOTAL AROMAS OF PLANT PROTEIN SOURCES
YEAST-RICH MANNAN FRACTIONS IN DUCK CULTIVATION: PROSPECTS OF USING
PANAX GINSENG CALLUS, SUSPENSION, AND ROOT CULTURES: EXTRACTION AND QUALITATIVE ANALYSIS
ASSESSING PROTOPECTIN TRANSFORMATION POTENTIAL OF PLANT TISSUE USING A ZONED CRITERION SPACE
ANTIOXIDANT AND ANTI-DIABETIC ACTIVITY OF POMEGRANATE (PUNICA GRANATUM L.) LEAVES EXTRACTS
KASHK WITH CAPER (CAPPARIS SPINOSA L.) EXTRACT: QUALITY DURING STORAGE
PRODUCTION OF ENRICHED LAMB IN BIODEGRADABLE PACKAGING
TOXICITY OF APPLE JUICE AND ITS COMPONENTS IN THE MODEL PLANT SYSTEM
ANTIBIOTIC ACTIVITY AND RESISTANCE OF LACTIC ACID BACTERIA AND OTHER ANTAGONISTIC BACTERIOCIN-PRODUCING MICROORGANISMS
INSTANT TEA FROM CONDONOPSIS JAVANICA L. ROOT EXTRACT VIA SPRAY DRYING
QUALITY CHARACTERISTICS OF SNACKS PRODUCED FROM NIXTAMALIZED CORN FLOURS OF NEW DROUGHT-TOLERANT YELLOW CORN HYBRIDS
SEPARATION OF GLIADINS FROM WHEAT FLOUR BY CAPILLARY GEL ELECTROPHORESIS: OPTIMAL CONDITIONS
SUBSTITUTING WHEAT FLOUR WITH OKARA FLOUR IN BISCUIT PRODUCTION
BEET PULP DIETARY FIBER EXPOSED TO AN EXTREMELY LOW-FREQUENCY ELECTROMAGNETIC FIELD: DETOXIFICATION PROPERTIES
HYDROLYSIS PRODUCTS FROM SOCKEYE (ONCORHYNCHUS NERKA L.) HEADS FROM THE KAMCHATKA PENINSULA PRODUCED BY DIFFERENT METHODS: BIOLOGICAL VALUE
TEXTURAL PROPERTIES OF LOW FAT MAYONNAISE WITH WHEY PROTEIN CONCENTRATE AND TRAGACANTH GUM AS EGG AND FAT SUBSTITUTES
ANTAGONISTIC EFFECTS OF RAFFIA SAP WITH PROBIOTICS AGAINST PATHOGENIC MICROORGANISMS
ELECTROCHEMICAL ACTIVATION AS A FAT RENDERING TECHNOLOGY
EFFECTS OF VARIETY AND MATURITY STAGE OF COCONUT ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF POWDERED COCONUT DRINK
BIOCONVERSION OF SOY UNDER THE INFLUENCE OF ASPERGILLUS ORYZAE STRAINS PRODUCING HYDROLYTIC ENZYMES
MODELLING FORMATION AND REMOVAL OF BIOFILMS IN SECONDARY DAIRY RAW MATERIALS
USING JERUSALEM ARTICHOKE POWDER IN FUNCTIONAL FOOD PRODUCTION
Α-AMYLASE FROM WHITE PITAYA (HYLOCEREUS UNDATUS L.) PEEL: OPTIMIZATION OF EXTRACTION USING FULL FACTORIAL DESIGN
MINCED PRODUCTS FROM UNDERSIZED SEA FISH: NEW INDUSTRIAL TECHNOLOGY
Κ-CASEIN POLYMORPHISM EFFECT ON TECHNOLOGICAL PROPERTIES OF DRIED MILK
OPTIMIZATION OF CANTHAXANTHIN EXTRACTION FROM FERMENTED BIOMASS OF PARACOCCUS CAROTINIFACUENS VTP20181 BACTERIA STRAIN ISOLATED IN VIETNAM
GEROPROTECTIVE POTENTIAL OF IN VITRO BIOACTIVE COMPOUNDS ISOLATED FROM YARROW (ACHILLEAE MILLEFOLII L.) CELL CULTURES
INFLUENCE OF BLACKBERRY JUICE ADDITION ON MEAD FERMENTATION AND QUALITY
SECONDARY METABOLITES IN IN VITRO CULTURES OF SIBERIAN MEDICINAL PLANTS: CONTENT, ANTIOXIDANT PROPERTIES, AND ANTIMICROBIAL CHARACTERISTICS
EGYPTIAN KISHK AS A FORTIFICANT: IMPACT ON THE QUALITY OF BISCUIT
LEAD EXPOSURE THROUGH EGGS IN IRAN: HEALTH RISK ASSESSMENT
FUNCTIONAL AND SENSORY PROPERTIES OF JAM WITH DIFFERENT PROPORTIONS OF PINEAPPLE, CUCUMBER, AND JATROPHA LEAF
ORGANOCHLORINE PESTICIDE RESIDUES AND OTHER TOXIC SUBSTANCES IN SALTED TENUALOSA ILISHA L.: NORTHEASTERN PART OF INDIA
GLYCEMIC PROPERTIES OF SOURSOP-BASED ICE CREAM ENRICHED WITH MORINGA LEAF POWDER
GRAPE POMACE TREATMENT METHODS AND THEIR EFFECTS ON STORAGE
NANOKREMNY EFFECT ON THE QUALITY OF GRAPES AND WINES
FRESH AND PROCESSED WILD CANTHARELLUS CIBARIUS L. GROWING IN WEST SIBERIA: FOOD VALUE
EFFECT OF ORGANIC COMPOUNDS ON COGNAC SENSORY PROFILE
DIRECTED HOMOENZYMATIC FRAGMENTATION OF THE PLANT PROTOPECTIN COMPLEX: ASSESSMENT CRITERIA
ANTIOXIDANT PROPERTIES OF EDIBLE SEA WEED FROM THE NORTHERN COAST OF THE SEA OF JAPAN
NUTRITIONAL, TEXTURAL, AND SENSORY QUALITY OF BARS ENRICHED WITH BANANA FLOUR AND PUMPKIN SEED FLOUR
YEAST RACE EFFECT ON THE QUALITY OF BASE AND YOUNG SPARKLING WINES
MACRO- AND MICROELEMENTS IN SOME SPECIES OF MARINE LIFE FROM THE SEA OF OKHOTSK
VINEGAR EXTRACTION FROM UNRIPE SHIKUWASA (CITRUS DEPRESSA L.), AN OKINAWAN CITRUS FRUIT
FARMED TURKISH SALMON: TOXIC METALS AND HEALTH THREAT
MIGRATION OF MERCURY IN THE FOOD CHAINS OF THE BELOOSIPOVO BIOCENOSIS (PART 1)
EROSION POTENTIAL OF ULTRASONIC FOOD PROCESSING
COOKED SAUSAGE ENRICHED WITH ESSENTIAL NUTRIENTS FOR THE GASTROINTESTINAL DIET
FORMULATING A FUNCTIONAL DRINK WITH ANTIOSTEOPOROSIS EFFECTS
GLIADIN PROTEINS FROM WHEAT FLOUR: THE OPTIMAL DETERMINATION CONDITIONS BY ELISA
SORGHUM EXTRACT: PHYTOCHEMICAL, PROXIMATE, AND GC-MS ANALYSES
CYTOTOXIC EFFECT OF MYRTUS COMMUNIS, ARISTOLOCHIA LONGA, AND CALYCOTOME SPINOSA ON HUMAN ERYTHROCYTE CELLS
RNN- AND CNN-BASED WEED DETECTION FOR CROP IMPROVEMENT: AN OVERVIEW
CHOLINE INTAKE EFFECTS ON PSYCHOPHYSIOLOGICAL INDICATORS OF STUDENTS IN THE PRE-EXAM PERIOD
OPTIMIZING ENZYMATIC HYDROLYSIS FOR FEED PRODUCTION FROM CATFISH BY-PRODUCTS
STRUCTURE AND PROPERTIES OF ANTIMICROBIAL PEPTIDES PRODUCED BY ANTAGONIST MICROORGANISMS ISOLATED FROM SIBERIAN NATURAL OBJECTS
MUFFINS FORTIFIED WITH DACRYODES MACROPHYLLA L. FRUIT: QUALITY AND SENSORY EVALUATION
KUMQUAT FRUIT AND LEAVES EXTRACTED WITH DIFFERENT SOLVENTS: PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY
BLACK MAHLAB (MONECHMA CILIATUM L.) SEEDS: PROCESSING EFFECTS ON CHEMICAL COMPOSITION AND NUTRITIONAL VALUE
EGG-FREE LOW-FAT MAYONNAISE FROM VIRGIN COCONUT OIL
137CS AND 40K ACTIVITY CONCENTRATIONS IN EDIBLE WILD MUSHROOMS FROM CHINA REGIONS DURING THE 2014–2016 PERIOD
IMPROVING THE NUTRITIONAL PROPERTIES OF BRASSICA L. VEGETABLES BY SPONTANEOUS FERMENTATION
EFFECTS OF ADULTERATED PALM COOKING OIL ON THE QUALITY OF FRIED CHICKEN NUGGETS
PROPERTIES OF SERUM ALBUMIN IN ELECTROLYZED WATER
ENZYME COMPLEXES FOR ACTIVATING YEAST GENERATION AND ETHANOL FERMENTATION
MEAD FERMENTATION PARAMETERS: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY
BIOSTABILITY OF BINDER-FREE WOOD AND PLANT PLASTICS PROTECTED WITH ANTISEPTICS
FERMENTED OAT MILK AS A BASE FOR LACTOSE-FREE SAUCE
BOVINE SERUM ALBUMIN WITH GALLIC ACID: MOLECULAR MODELING AND PHYSICOCHEMICAL PROFILING
BIOASSAY OF OXIDATIVE PROPERTIES AND TOXIC SIDE EFFECTS OF APPLE JUICE
EFFECTS OF HIGH-PROTEIN FEED SUPPLEMENTS ON LAMB PRODUCTIVITY
DIGITAL INVENTORY OF AGRICULTURAL LAND PLOTS IN THE KEMEROVO REGION
GENOPROTECTIVE, ANTIMUTAGENIC, AND ANTIOXIDANT EFFECTS OF METHANOLIC LEAF EXTRACT OF RHAMNUS ALATERNUS L. FROM THE BISSA MOUNTAINS IN ALGERIA
JELLY FORMULATED WITH DIFFERENT CARBOHYDRATE PROFILES: QUALITY EVALUATION
DEVELOPMENT OF PLANT-BASED YOGURT
A COMPARATIVE STUDY OF PHYTOCHEMICAL, ANTIOXIDANT, ANTICARCINOGENIC, AND ANTIDIABETIC POTENTIAL OF CORIANDER (CORIANDRUM SATIVUM L.): MICROGREEN AND MATURE PLANT
NEAR-INFRARED SPECTROSCOPY AS A GREEN TECHNOLOGY TO MONITOR COFFEE ROASTING
THERMODYNAMIC FACTOR AND VACUUM CRYSTALLIZATION
MOLECULAR GENETIC STUDIES OF MICROBIOCENOSIS AND MICROSTRUCTURE OF JEJUNUM WALL IN YOUNG RAMS GROWN ON BIOFORTIFIED FEED ADDITIVES
DEVELOPING COLLOIDAL STRUCTURE OF BEER BY GRAIN ORGANIC COMPOUNDS
CARBOXYMETHYL CELLULOSE AND PSYLLIUM HUSK IN GLUTEN-FREE PASTA
EFFECTS OF BIOACTIVE SUBSTANCES ISOLATED FROM SIBERIAN MEDICINAL PLANTS ON THE LIFESPAN OF CAENORHABDITIS ELEGANS
SYNERGISTIC EFFECT OF BALANITES AEGYPTIACA ESSENTIAL OIL AND STORAGE MATERIALS ON COWPEA SEEDS
ANTAGONISTIC ACTIVITY OF SYNBIOTICS: RESPONSE SURFACE MODELING OF VARIOUS FACTORS
YOGURT-LIKE PRODUCT FROM LUPINE (LUPINUS ALBUS L.) MILK AS AN ALTERNATIVE TO DAIRY PRODUCTS
PIG ADIPOSE TISSUE OF TWO DIFFERENT BREEDS AND LOCATIONS: MORPHOLOGY AND RAMAN STUDIES
BIOACCUMULATION OF TRACE ELEMENTS IN VEGETABLES GROWN IN VARIOUS ANTHROPOGENIC CONDITIONS
ALGERIAN DATE PALM (PHOENIX DACTYLIFERA L.) FRUIT CULTIVARS: HPLC FINGERPRINTING AND ANTIBACTERIAL ACTIVITY
EMBRYOGENESIS INDUCTION OF CARROT (DAUCUS CAROTA L.) IN ISOLATED MICROSPORE CULTURE
GRAIN BRAN HYDROLYSATES IN THE PRODUCTION OF FRUIT DISTILLATES
ASSESSMENT OF TRACE ELEMENTS IN CANNED FISH AND HEALTH RISK APPRAISAL
WHITE PITAHAYA AS A NATURAL ADDITIVE: POTENTIAL USAGE IN COSMETIC INDUSTRY
PREPARATION OF SODIUM ALGINATE FILMS INCORPORATED WITH HYDROALCOHOLIC EXTRACT OF MACROCYSTIS PYRIFERA L.
SESAME SEED PROTEIN: AMINO ACID, FUNCTIONAL, AND PHYSICOCHEMICAL PROFILES
ANTIOXIDANT AND ANTITHROMBOTIC PROPERTIES OF FRUIT, LEAF, AND SEED EXTRACTS OF THE HALHALI OLIVE (OLEA EUROPAEA L.) NATIVE TO THE HATAY REGION IN TURKEY
LIQUID PRODUCTS OF MEAT AND BONE MEAL PYROLYSIS: COMPREHENSIVE ASSESSMENT BY CHROMATOGRAPHIC METHODS
TOP-DRESSING TREATMENT OF SPRING BARLEY TO MODIFY ITS QUALITY
PHYSICOCHEMICAL PROPERTIES OF KASHK SUPPLEMENTED WITH ENCAPSULATED LEMONGRASS EXTRACT
EVALUATING EXTREMOPHILIC MICROORGANISMS IN INDUSTRIAL REGIONS
BIOLOGICALLY ACTIVE COMPOUNDS IN SCUTELLARIA BAICALENSIS L. CALLUS EXTRACT: PHYTOCHEMICAL ANALYSIS AND ISOLATION
INNOVATIVE USE OF DATE (PHOENIX DACTYLIFERA L.) PRESS CAKE IN THE FOOD INDUSTRY
FUNGAL MICROBIOME OF BARLEY GRAIN REVEALED BY NGS AND MYCOLOGICAL ANALYSIS
BIOREMEDIATION OF ORGANIC DYES USING COMBINATION OF PLANTS ASH
THERMAL PROPERTIES OF COMMERCIAL HYDROBIONTS’ TISSUES IN THE FREEZING PROCESS
FORMULATING ANTI-DIABETIC NUTRACEUTICAL TABLETS BASED ON EDIBLE PLANTS FROM TRIPURA, INDIA
MECHANICALLY ACTIVATED HYDROLYSIS OF PLANT-DERIVED PROTEINS IN FOOD INDUSTRY
ULTRASONIC AND MICROWAVE ACTIVATION OF RASPBERRY EXTRACT: ANTIOXIDANT AND ANTI-CARCINOGENIC PROPERTIES
IR-SPECTROSCOPY OF POLYSACCHARIDE FLAXSEED (LINUM USITATISSIMUM L.) PRODUCTS
DEGRADATION OF Β-LACTOGLOBULIN DURING SOURDOUGH BREAD PRODUCTION
ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF OREGANO EXTRACT (ORIGANI VULGARIS HERBA L.)
Foods and Raw Materials
A COMPARATIVE STUDY OF PHYSICAL PROPERTIES OF SELECTED RICE VARIETIES IN NIGERIA
Том, номер
7 № 1 Опубликован
Авторы
Arije Olasunkanmi O. , Adewumi Babatunde A. , Olayanju Tajudeen M.A. , Adetifa Babatunde O.
DOI
https://doi.org/10.21603/2308-4057-2019-1-4-9
Опубликовано
14.10.2019
Foods and Raw Materials
PRODUCTION OF BIOETHANOL FROM ROBUSTA COFFEE PULP (COFFEA ROBUSTA L.) IN VIETNAM
Том, номер
7 № 1 Опубликован
Авторы
Phuong Do Viet , Tan Quoc Le Pham , Van Tan Pham , Doan Duy Le Nguyen
DOI
https://doi.org/10.21603/2308-4057-2019-1-10-17
Опубликовано
14.10.2019
Foods and Raw Materials
EFFECTS OF CHITOSAN COATING ENRICHED WITH THYME ESSENTIAL OIL AND PACKAGING METHODS ON A POSTHARVEST QUALITY OF PERSIAN WALNUT UNDER COLD STORAGE
Том, номер
7 № 1 Опубликован
Авторы
Talebi Habashi Roghieh , Zomorodi Shahin , Talaie Alireza , Kalateh Jari Sepideh
DOI
https://doi.org/10.21603/2308-4057-2019-1-18-25
Опубликовано
14.10.2019
Foods and Raw Materials
COMPREHENSIVE ASSESSMENT OF FRUIT JELLY WITH AN IMPROVED CARBOHYDRATE PROFILE BASED ON UNCONVENTIONAL PLANT RAW MATERIALS
Том, номер
7 № 1 Опубликован
Авторы
Nikitin Igor A. , Nikitina Мarina А. , Allilueva Nadezhda М. , Krivosheev Andrey Yu.
DOI
https://doi.org/10.21603/2308-4057-2019-1-26-34
Опубликовано
14.10.2019
Foods and Raw Materials
EFFECTS OF NATURAL HERBAL EXTRACTS ON HEMP (CANNABIS SATIVA L.) OIL QUALITY INDICATORS
Том, номер
7 № 1 Опубликован
Авторы
Hamidioglu Irfan , Salaseviciene Alvija , Zaborskiene Gintare
DOI
https://doi.org/10.21603/2308-4057-2019-1-35-41
Опубликовано
14.10.2019
Foods and Raw Materials
EFFECTS OF VARIOUS BRANS ON QUALITY AND VOLATILE COMPOUNDS OF BREAD
Том, номер
7 № 1 Опубликован
Авторы
Hussein Ahmed M.S. , Ibrahim Gamil E.
DOI
https://doi.org/10.21603/2308-4057-2019-1-42-50
Опубликовано
14.10.2019
Foods and Raw Materials
EFFECTS OF VIETNAMESE TAMARIND FISH SAUCE ENRICHED WITH IRON AND ZINC ON GREEN MUSSEL QUALITY
Том, номер
7 № 1 Опубликован
Авторы
Tien Nguyen Phung , Siripongvutikorn Sunisa , Usawakesmanee Worapong
DOI
https://doi.org/10.21603/2308-4057-2019-1-51-59
Опубликовано
14.10.2019
Foods and Raw Materials
EFFECTS OF PROTEIN-CONTAINING ADDITIVES ON PASTA QUALITY AND BIOLOGICAL VALUE
Том, номер
7 № 1 Опубликован
Авторы
Osipova Galina A. , Koryachkina Svetlana Ya. , Koryachkin Vladimir P. , Seregina Tatiana V. , Zhugina Anna E.
DOI
https://doi.org/10.21603/2308-4057-2019-1-60-66
Опубликовано
14.10.2019
Foods and Raw Materials
EFFECTS OF GRANUCOL ACTIVATED CARBONS ON SENSORY PROPERTIES OF SEA-BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) WINES
Том, номер
7 № 1 Опубликован
Авторы
Shkolnikova Marina N. , Rozhnov Evgeny D. , Pryadikhina Anastasia A.
DOI
https://doi.org/10.21603/2308-4057-2019-1-67-73
Опубликовано
14.10.2019
Foods and Raw Materials
IMMOBILISATION OF BIFIDOBACTERIA IN BIODEGRADABLE FOOD-GRADE MICROPARTICLES
Том, номер
7 № 1 Опубликован
Авторы
Voblikova Tatyana V. , Mannino Saverio , Barybina Lyudmila I. , Sadovoy Vladimir V. , Permyakov Anatoly V. , Ivanov Vyacheslav V. , Selimov Magomed A.
DOI
https://doi.org/10.21603/2308-4057-2019-1-74-83
Опубликовано
14.10.2019
Foods and Raw Materials
QUANTITATIVE AND QUALITATIVE PROFILE OF BIOLOGICALLY ACTIVE SUBSTANCES EXTRACTED FROM PURPLE ECHINACEA (ЕСHINАСЕА РURРURЕА L.) GROWING IN THE KEMEROVO REGION: FUNCTIONAL FOODS APPLICATION
Том, номер
7 № 1 Опубликован
Авторы
Zaushintsena Alexandra V. , Milentyeva Irina S. , Babich Olga O. , Noskova Svetlana Yu. , Kiseleva Tatyana F. , Popova Dina G. , Bakin Igor A. , Lukin Andrey A.
DOI
https://doi.org/10.21603/2308-4057-2019-1-84-92
Опубликовано
14.10.2019
Foods and Raw Materials
SYSTEM MODELLING OF NON-STATIONARY DRYING PROCESSES
Том, номер
7 № 1 Опубликован
Авторы
Antipov Sergey T. , Klyuchnikov Andrey I. , Panfilov Viktor A.
DOI
https://doi.org/10.21603/2308-4057-2019-1-93-106
Опубликовано
14.10.2019
Foods and Raw Materials
EFFECTIVE TECHNOLOGICAL SCHEME FOR PROCESSING TRITICALE (TRITICOSECALE L.) GRAIN INTO GRADED FLOUR
Том, номер
7 № 1 Опубликован
Авторы
Kandrokov Roman H. , Pankratov Georgiy N. , Meleshkina Elena P. , Vitol Irina S. , Tulyakov Danila G.
DOI
https://doi.org/10.21603/2308-4057-2019-1-107-117
Опубликовано
14.10.2019
Foods and Raw Materials
DETECTION OF PROTEIN AGGREGATION MARKERS IN RAW MEAT AND FINISHED PRODUCTS
Том, номер
7 № 1 Опубликован
Авторы
Chernukha Irina M. , Kovalev Leonid I. , Mashentseva Natalia G. , Kovaleva Marina A. , Vostrikova Natalia L.
DOI
https://doi.org/10.21603/2308-4057-2019-1-118-123
Опубликовано
14.10.2019
Foods and Raw Materials
USING NEURAL NETWORKS TO IDENTIFY THE REGIONAL AND VARIETAL ORIGIN OF CABERNET AND MERLOT DRY RED WINES PRODUCED IN KRASNODAR REGION
Том, номер
7 № 1 Опубликован
Авторы
Temerdashev Zaual A. , Khalafyan Alexan A. , Kaunova Anastasiya A. , Abakumov Aleksey G. , Titarenko Viktoriya O. , Akin’shina Vera A.
DOI
https://doi.org/10.21603/2308-4057-2019-1-124-130
Опубликовано
14.10.2019
Foods and Raw Materials
OPTIMISATION OF IMPORTANT PROCESSING CONDITIONS FOR RICE BRAN SOURDOUGH FERMENTATION USING LACTOBACILLUS PLANTARUM
Том, номер
7 № 1 Опубликован
Авторы
Bolarinwa Islamiyat Folashade , Hanis-Syazwani Mat Gani , Muhammad Kharidah
DOI
https://doi.org/10.21603/2308-4057-2019-1-131-142
Опубликовано
14.10.2019
Foods and Raw Materials
PHYTOCHEMICAL SCREENING AND NUTRACEUTICAL POTENTIAL OF SANDBOX TREE (HURA CREPITANS L.) SEED OIL
Том, номер
7 № 1 Опубликован
Авторы
Ajani Olayinka O. , Owoeye Taiwo Felicia , Owolabi Fisayo E. , Akinlabu Kehinde Deborah , Audu Oluwatosin Y.
DOI
https://doi.org/10.21603/2308-4057-2019-1-143-150
Опубликовано
14.10.2019
Foods and Raw Materials
PULSED INFRARED RADIATION FOR DRYING RAW MATERIALS OF PLANT AND ANIMAL ORIGIN
Том, номер
7 № 1 Опубликован
Авторы
Buyanova Irina V. , Altukhov Igor V. , Tsuglenok Nikolay V. , Krieger Olga V. , Kashirskih Egor V.
DOI
https://doi.org/10.21603/2308-4057-2019-1-151-160
Опубликовано
14.10.2019
Foods and Raw Materials
CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF MILK UNDER ULTRAVIOLET RADIATION
Том, номер
7 № 1 Опубликован
Авторы
Kharitonov Vladimir D. , Sherstneva Natalia E. , Kharitonov Dmitriy V. , Yurova Elena A. , Kurchenko Vladimir P.
DOI
https://doi.org/10.21603/2308-4057-2019-1-161-167
Опубликовано
14.10.2019
Foods and Raw Materials
VOLATILE AROMA COMPOUNDS IN MOSKOVSKAYA COOKED SMOKED SAUSAGE FORMED IN DIFFERENT TYPES OF CASINGS
Том, номер
7 № 1 Опубликован
Авторы
Semenova Anastasia A. , Ivankin Andrey N. , Kuznetsova Tatyana G. , Dydykin Andrei S. , Nasonova Viktoria V. , Mileenkova Elena V.
DOI
https://doi.org/10.21603/2308-4057-2019-1-168-176
Опубликовано
14.10.2019
Foods and Raw Materials
OPTIMISATION OF FUNCTIONAL SAUSAGE FORMULATION WITH KONJAC AND INULIN: USING D-OPTIMAL MIXTURE DESIGN
Том, номер
7 № 1 Опубликован
Авторы
Safaei Fahimeh , Abhari Khadijeh , Khosroshahi Nader Karimian , Hosseini Hedayat , Jafari Mojtaba
DOI
https://doi.org/10.21603/2308-4057-2019-1-177-184
Опубликовано
14.10.2019
Foods and Raw Materials
EVALUATION OF RHEOLOGICAL PARAMETERS OF DOUGH WITH FERROUS LACTATE AND FERROUS GLUCONATE
Том, номер
7 № 1 Опубликован
Авторы
Codină Georgiana G. , Ropciuc Sorina , Voinea Andreea , Dabija Adriana
DOI
https://doi.org/10.21603/2308-4057-2019-1-185-192
Опубликовано
14.10.2019
Foods and Raw Materials
DEVELOPING FREEZE-DRIED BIOPRODUCTS FOR THE RUSSIAN MILITARY IN THE ARCTIC
Том, номер
7 № 1 Опубликован
Авторы
Artyukhova Svetlana I. , Kozlova Oksana V. , Тolstoguzova Tatiana Т.
DOI
https://doi.org/10.21603/2308-4057-2019-1-202-209
Опубликовано
14.10.2019
Foods and Raw Materials
ANTIPATHOGENIC EFFECTS OF EMULSION AND NANOEMULSION OF CINNAMON ESSENTIAL OIL AGAINST RHIZOPUS ROT AND GREY MOLD ON STRAWBERRY FRUITS
Том, номер
7 № 1 Опубликован
Авторы
Naserzadeh Yousef , Mahmoudi Niloufar , Pakina Elena
DOI
https://doi.org/10.21603/2308-4057-2019-1-210-216
Опубликовано
14.10.2019
Foods and Raw Materials
EFFECTS OF A COMPLEX PHYTASE-CONTAINING ENZYME PREPARATION ON THE RYE WORT FERMENTATION PROCESS
Том, номер
7 № 2 Опубликован
Авторы
Polyakov Viktor A. , Serba Elena M. , Overchenko Marina B. , Ignatova Nadezhda I. , Rimareva Liubov V.
DOI
https://doi.org/10.21603/2308-4057-2019-2-221-228
Опубликовано
31.10.2019
Foods and Raw Materials
NEW TECHNOLOGICAL PARADIGM OF THE RUSSIAN DAIRY INDUSTRY: FORMATION PRINCIPLES UNDER GLOBALISATION
Том, номер
7 № 2 Опубликован
Авторы
Khramtsov Andrey G.
DOI
https://doi.org/10.21603/2308-4057-2019-2-291-300
Опубликовано
31.10.2019
Foods and Raw Materials
USE OF ESSENTIAL OILS AND VACUUM PACKAGING AS A WAY TO EXTEND SHELF LIFE OF BURGERS FROM SURIMI
Том, номер
7 № 2 Опубликован
Авторы
Rashidimehr Azadeh , Fazlara Ali , Zarei Mehdi , Pourmehdi Mehdi , Noshad Mohammad
DOI
https://doi.org/10.21603/2308-4057-2019-2-301-310
Опубликовано
31.10.2019
Foods and Raw Materials
EFFECTS OF ENCAPSULATED BLACK CARAWAY EXTRACT AND SESAME OIL ON KOLOMPEH QUALITY
Том, номер
7 № 2 Опубликован
Авторы
Soltaninejad Fatemeh , Sekhavatizadeh Seyed Saeed
DOI
https://doi.org/10.21603/2308-4057-2019-2-311-320
Опубликовано
31.10.2019
Foods and Raw Materials
INDIGENOUS YEAST WITH CELLULOSE-DEGRADING ACTIVITY IN NAPA CABBAGE (BRASSICA PEKINENSIS L.) WASTE: CHARACTERISATION AND SPECIES IDENTIFICATION
Том, номер
7 № 2 Опубликован
Авторы
Utama Gemilang L. , Lestari Widia D. , Kayaputri Indira L. , Balia Roostita L.
DOI
https://doi.org/10.21603/2308-4057-2019-2-321-328
Опубликовано
31.10.2019
Foods and Raw Materials
HEAVY METAL CONTENT IN FARMED RAINBOW TROUT IN RELATION TO AQUACULTURE AREA AND FEED PELLETS
Том, номер
7 № 2 Опубликован
Авторы
Majlesi Majid , Malekzadeh Janmohammad , Berizi Enayat , Toori Mehdi Akbartabar
DOI
https://doi.org/10.21603/2308-4057-2019-2-329-338
Опубликовано
31.10.2019
Foods and Raw Materials
A MULTI-CRITERIA SENSORY ASSESSMENT OF CUCUMIS MELO (L.) USING FUZZY-ECKENRODE AND FUZZY-TOPSIS METHODS
Том, номер
7 № 2 Опубликован
Авторы
Fadhil Rahmat , Agustina Raida
DOI
https://doi.org/10.21603/2308-4057-2019-2-339-347
Опубликовано
31.10.2019
Foods and Raw Materials
COMPARATIVE EVALUATION OF APPROACHES TO MODELLING KINETICS OF MICROBIAL THERMAL DEATH AS IN THE CASE OF ALICYCLOBACILLUS ACIDOTERRESTRIS
Том, номер
7 № 2 Опубликован
Авторы
Kondratenko Vladimir V. , Levshenko Mikhail T. , Petrov Andrey N. , Pozdnyakova Tamara A. , Trishkaneva Marina V.
DOI
https://doi.org/10.21603/2308-4057-2019-2-348-363
Опубликовано
31.10.2019
Foods and Raw Materials
EFFECT OF PRE-TREATMENT CONDITIONS ON THE ANTIATHEROGENIC POTENTIAL OF FREEZE-DRIED OYSTER MUSHROOMS
Том, номер
7 № 2 Опубликован
Авторы
Piskov Sergey I. , Timchenko Lyudmila D. , Rzhepakovsky Igor V. , Avanesyan Svetlana S. , Bondareva Nadezhda I. , Sizonenko Marina N. , Areshidze David A.
DOI
https://doi.org/10.21603/2308-4057-2019-2-375-386
Опубликовано
31.10.2019
Foods and Raw Materials
DIETARY FIBRES IN PREVENTATIVE MEAT PRODUCTS
Том, номер
7 № 2 Опубликован
Авторы
Titov Evgeniy I. , Sokolov Alexander Yu. , Litvinova Elena V. , Kidyaev Sergey N. , Shishkina Daria I. , Baranov Boris A.
DOI
https://doi.org/10.21603/2308-4057-2019-2-387-395
Опубликовано
31.10.2019
Foods and Raw Materials
RAW POULTRY MEATBALLS WITH SOYA FLOUR: SHELF LIFE AND NUTRITIONAL VALUE
Том, номер
7 № 2 Опубликован
Авторы
Sholpan Amanova , Lamas Alexandre , Cepeda Alberto , Franco Carlos M.
DOI
https://doi.org/10.21603/2308-4057-2019-2-396-402
Опубликовано
31.10.2019
Foods and Raw Materials
MISCANTHUS PLANTS PROCESSING IN FUEL, ENERGY, CHEMICAL AND MICROBIOLOGICAL INDUSTRIES
Том, номер
7 № 2 Опубликован
Авторы
Babich Olga O. , Krieger Olga V. , Chupakhin Evgeny G. , Kozlova Oksana V.
DOI
https://doi.org/10.21603/2308-4057-2019-2-403-411
Опубликовано
31.10.2019
Foods and Raw Materials
CHEMICAL COMPOSITION OF INDIGENOUS RAW MEATS
Том, номер
7 № 2 Опубликован
Авторы
Shelepov Viktor G. , Uglov Vladimir A. , Boroday Elena V. , Poznyakovsky Valery M.
DOI
https://doi.org/10.21603/2308-4057-2019-2-412-418
Опубликовано
31.10.2019
Foods and Raw Materials
MULTI-CRITERIA FOOD PRODUCTS IDENTIFICATION BY FUZZY LOGIC METHODS
Том, номер
8 № 1 Опубликован
Авторы
Oganesyants Lev A. , Semipyatniy Vladislav K. , Galstyan Aram G. , Vafin Ramil R. , Khurshudyan Sergey A. , Ryabova Anastasia E.
DOI
https://doi.org/10.21603/2308-4057-2020-1-12-19
Опубликовано
10.04.2020
Foods and Raw Materials
SPECIALIZED HYPOCHOLESTEROLEMIC FOODS: INGREDIENTS, TECHNOLOGY, EFFECTS
Том, номер
8 № 1 Опубликован
Авторы
Vorobyeva Valentina M. , Vorobyeva Irina S. , Kochetkova Alla A. , Mazo Vladimir K. , Zorin Sergey N. , Sharafetdinov Khaider Kh.
DOI
https://doi.org/10.21603/2308-4057-2020-1-20-29
Опубликовано
10.04.2020
Foods and Raw Materials
BIOLOGICAL VALUE OF SEMI-SMOKED SAUSAGES WITH CEDAR OIL CAKE
Том, номер
8 № 1 Опубликован
Авторы
Gurinovich Galina V. , Patrakova Irina S. , Seregin Sergey A. , Gargaeva Alesya G. , Alekseevnina Oksana Ya. , Myshalova Olga M. , Patshina Marina V.
DOI
https://doi.org/10.21603/2308-4057-2020-1-30-39
Опубликовано
10.04.2020
Foods and Raw Materials
EFFECTS OF ENCAPSULATED GREEN COFFEE EXTRACT AND CANOLA OIL ON LIQUID KASHK QUALITY
Том, номер
8 № 1 Опубликован
Авторы
Rahpeyma Elnaz , Sekhavatizadeh Seyed Saeed
DOI
https://doi.org/10.21603/2308-4057-2020-1-40-51
Опубликовано
10.04.2020
Foods and Raw Materials
PROCESSING COTTAGE CHEESE WHEY COMPONENTS FOR FUNCTIONAL FOOD PRODUCTION
Том, номер
8 № 1 Опубликован
Авторы
Agarkova Eugeniya Yu. , Kruchinin Alexandr G. , Zolotaryov Nikita A. , Pryanichnikova Nataliya S. , Belyakova Zinaida Yu. , Fedorova Tatyana V.
DOI
https://doi.org/10.21603/2308-4057-2020-1-52-59
Опубликовано
10.04.2020
Foods and Raw Materials
ABSORPTION OF IODOTYROSINE FROM IODIZED MILK PROTEIN IN ANIMALS
Том, номер
8 № 1 Опубликован
Авторы
Bolshakova Larisa S. , Lukin Dmitry E.
DOI
https://doi.org/10.21603/2308-4057-2020-1-60-66
Опубликовано
10.04.2020
Foods and Raw Materials
XANTHAN-BASED BIODEGRADABLE PACKAGING FOR FISH AND MEAT PRODUCTS
Том, номер
8 № 1 Опубликован
Авторы
Giro Tatiana M. , Beloglazova Kristina E. , Rysmukhambetova Gulsara E. , Simakova Inna V. , Karpunina Lidiya V. , Rogojin Anton A. , Kulikovsky Andrey V. , Andreeva Svetlana V.
DOI
https://doi.org/10.21603/2308-4057-2020-1-67-75
Опубликовано
10.04.2020
Foods and Raw Materials
IMPROVED TECHNOLOGY FOR NEW-GENERATION KAZAKH NATIONAL MEAT PRODUCTS
Том, номер
8 № 1 Опубликован
Авторы
Uzakov Yasin M. , Kaldarbekova Madina A. , Kuznetsova Olga N.
DOI
https://doi.org/10.21603/2308-4057-2020-1-76-83
Опубликовано
10.04.2020
Foods and Raw Materials
CHANGES OF ANTIOXIDANT ACTIVITY AND ACTIVE COMPOUNDS CONTENT IN SELECTED TEAS
Том, номер
8 № 1 Опубликован
Авторы
Kolodziej Barbara , Danuta Sugier , Katarzyna Luchowska
DOI
https://doi.org/10.21603/2308-4057-2020-1-91-97
Опубликовано
10.04.2020
Foods and Raw Materials
VOLATILE N-NITROSAMINE, RESIDUAL NITRITE, AND ASCORBIC ACID LEVELS IN SAUSAGES DURING STORAGE
Том, номер
8 № 1 Опубликован
Авторы
DOI
https://doi.org/10.21603/2308-4057-2020-1-107-114
Опубликовано
10.04.2020
Foods and Raw Materials
HEALTH RISK ASSESSMENT: HEAVY METALS IN FISH FROM THE SOUTHERN BLACK SEA
Том, номер
8 № 1 Опубликован
Авторы
Bat Levent , Öztekin Ayşah , Arici Elif , Şahin Fatih
DOI
https://doi.org/10.21603/2308-4057-2020-1-115-124
Опубликовано
10.04.2020
Foods and Raw Materials
COMPARATIVE ASSESSMENT OF SORBIC AND BENZOIC ACID VIA EXPRESS BIOTEST
Том, номер
8 № 1 Опубликован
Авторы
Samoylov Artem V. , Suraeva Natal’ya M. , Zaytseva Mariya V. , Rachkova Vera P. , Kurbanova Madinat N. , Petrov Andrey N.
DOI
https://doi.org/10.21603/2308-4057-2020-1-125-133
Опубликовано
10.04.2020
Foods and Raw Materials
MICROBIAL INDICES OF INDUSTRIAL AND TRADITIONAL MEDICINAL HERBS IN AHVAZ, IRAN
Том, номер
8 № 1 Опубликован
Авторы
Ameri Abdolghani , Ekhtelat Maryam , Shamsaei Sara
DOI
https://doi.org/10.21603/2308-4057-2020-1-134-139
Опубликовано
10.04.2020
Foods and Raw Materials
THE EXTENDED METHYLENE BLUE REDUCTION TEST AND MILK QUALITY
Том, номер
8 № 1 Опубликован
Авторы
Pérez-Lomas Mayra , Cuaran-Guerrero Milton J. , Yépez-Vásquez Lucía , Pineda-Flores Holger , Núñez-Pérez Jimmy , Espin-Valladares Rosario , Recalde-Posso Edmundo , Trujillo-Toledo Luis E. , Pais-Chanfrau José M.
DOI
https://doi.org/10.21603/2308-4057-2020-1-140-148
Опубликовано
10.04.2020
Foods and Raw Materials
PLASTICS: PHYSICAL-AND-MECHANICAL PROPERTIES AND BIODEGRADABLE POTENTIAL
Том, номер
8 № 1 Опубликован
Авторы
Glukhikh Viktor V. , Buryndin Pavel S. , Artyemov Artyem V. , Savinovskih Andrei V. , Krivonogov Pavel S. , Krivonogova Anna S.
DOI
https://doi.org/10.21603/2308-4057-2020-1-149-154
Опубликовано
10.04.2020
Foods and Raw Materials
METHODOLOGY FOR IDENTIFICATION AND QUANTIFICATION OF CHICKEN MEAT IN FOOD PRODUCTS
Том, номер
8 № 1 Опубликован
Авторы
Pleskacheva Mariya A. , Artamonova Marina P. , Litvinova Elena V. , Gergel Mariia A. , Davydova Ekaterina E.
DOI
https://doi.org/10.21603/2308-4057-2020-1-98-106
Опубликовано
10.04.2020
Foods and Raw Materials
EXTRACTS OF RHODIOLA ROSEA L. AND SCUTELLARIA GALERICULATA L. IN FUNCTIONAL DAIRY PRODUCTS
Том, номер
8 № 1 Опубликован
Авторы
Zaushintsena Alexandra V. , Bruhachev Evgeny N. , Belashova Olga V. , Asyakina Lyudmila K. , Kurbanova Marina G. , Vesnina Anna D. , Fotina Natal’ya V.
DOI
https://doi.org/10.21603/2308-4057-2020-1-163-170
Опубликовано
10.04.2020
Foods and Raw Materials
INTENSIFICATION OF COOLING FLUID PROCESS
Том, номер
8 № 1 Опубликован
Авторы
Slavyanskiy Anatoliy A. , Semenov Evgeniy V. , Babakin Boris S. , Lebedeva Natalya N.
DOI
https://doi.org/10.21603/2308-4057-2020-1-171-176
Опубликовано
10.04.2020
Foods and Raw Materials
FTIR SPECTROSCOPY FOR QUALITY EVALUATION OF SPORTS SUPPLEMENTS ON THE POLISH MARKET
Том, номер
8 № 1 Опубликован
Авторы
Wójcicki Krzysztof
DOI
https://doi.org/10.21603/2308-4057-2020-1-177-185
Опубликовано
10.04.2020
Foods and Raw Materials
ANTIOXIDANT ACTIVITY OF AQUEOUS AND ALCOHOL EXTRACTS OF SALVIA LERIIFOLIA L. AND LINUM USITALISSMUM L. SUBJECTED TO A PULSED ELECTRIC FIELD
Том, номер
8 № 1 Опубликован
Авторы
DOI
https://doi.org/10.21603/2308-4057-2020-1-186-195
Опубликовано
10.04.2020
Foods and Raw Materials
A QUALITY INDEX METHOD FOR SQUID UROTEUTHIS (PHOTOLOLIGO) CHINENSIS (GRAY, 1849) PRESERVED ON ICE
Том, номер
8 № 2 Опубликован
Авторы
Hien Bui Thi Thu , Pham Diem Thi , Tuyen Pham Van , Tran Hoang-Dung , Nguyen Thanh Van , Dang An Van , Le Tung Anh , Bat Nguyen Khac , Nghia Nguyen Viet , Nguyen Minh Tu Thi
DOI
https://doi.org/10.21603/2308-4057-2020-2-216-222
Опубликовано
30.09.2020
Foods and Raw Materials
AMARANTH AS A BREAD ENRICHING INGREDIENT
Том, номер
8 № 2 Опубликован
Авторы
Derkanosova Natalia M. , Stakhurlova Anastasiia A. , Pshenichnaya Irina A. , Ponomareva Irina N. , Peregonchaya Olga V. , Sokolova Svetlana A.
DOI
https://doi.org/10.21603/2308-4057-2020-2-223-231
Опубликовано
30.09.2020
Foods and Raw Materials
HEPATOPROTECTIVE EFFECT OF BREADS WITH EXTRACTS OF PLANTS GROWING IN THE FAR EAST
Том, номер
8 № 2 Опубликован
Авторы
Smertina Elena S. , Fedyanina Lyudmila N. , Lyakh Vladimir A.
DOI
https://doi.org/10.21603/2308-4057-2020-2-232-240
Опубликовано
30.09.2020
Foods and Raw Materials
EFFECTS OF LINGONBERRY EXTRACT ON THE ANTIOXIDANT CAPACITY OF MEAT PASTE
Том, номер
8 № 2 Опубликован
Авторы
Bazhenova Bayana A. , Zhamsaranova Sesegma D. , Zabalueva Yuliya Yu. , Gerasimov Alexander V. , Zambulaeva Natalya D.
DOI
https://doi.org/10.21603/2308-4057-2020-2-250-258
Опубликовано
30.09.2020
Foods and Raw Materials
SYNERGISTIC EFFECTS OF LACTOBACILLUS PLANTARUM AND STAPHYLOCOCCUS CARNOSUS ON ANIMAL FOOD COMPONENTS
Том, номер
8 № 2 Опубликован
Авторы
Ivankin Andrey N. , Verevkin Alehey N. , Efremov Alexander S. , Vostrikova Natalia L. , Kulikovskii Andrey V. , Baburina Marina I.
DOI
https://doi.org/10.21603/2308-4057-2020-2-277-285
Опубликовано
30.09.2020
Foods and Raw Materials
EFFECTS OF DUST PHENOMENON ON HEAVY METALS IN RAW MILK IN WESTERN IRAN
Том, номер
8 № 2 Опубликован
Авторы
Karimi Elahe , Yari Monireh , Ghaneialvar Hori , Kazemi Hamid Reza , Asadzadeh Reza , Aidy Ali , Abbasi Naser
DOI
https://doi.org/10.21603/2308-4057-2020-2-241-249
Опубликовано
30.09.2020
Foods and Raw Materials
PRODUCTION OF PEPTIDES AND AMINO ACIDS FROM MICROBIAL BIOMASS IN FOOD AND FEED INDUSTRIES: BIOTECHNOLOGICAL ASPECTS
Том, номер
8 № 2 Опубликован
Авторы
Serba Elena M. , Rimareva Liubov V. , Overchenko Marina B. , Ignatova Nadezhda I. , Tadzhibova Polina Yu. , Zorin Sergey N.
DOI
https://doi.org/10.21603/2308-4057-2020-2-268-276
Опубликовано
30.09.2020
Foods and Raw Materials
EFFECTS OF NON-MEAT PROTEINS ON THE QUALITY OF FERMENTED SAUSAGES
Том, номер
8 № 2 Опубликован
Авторы
Velemir Ana , Mandić Snježana , Vučić Goran , Savanović Danica
DOI
https://doi.org/10.21603/2308-4057-2020-2-259-267
Опубликовано
30.09.2020
Foods and Raw Materials
IDENTIFICATION OF TOTAL AROMAS OF PLANT PROTEIN SOURCES
Том, номер
8 № 2 Опубликован
Авторы
Antipova Luydmila V. , Kuchmenko Tatiana A. , Osmachkina Anastasiya A. , Osipova Natalia A.
DOI
https://doi.org/10.21603/2308-4057-2020-2-362-368
Опубликовано
30.09.2020
Foods and Raw Materials
YEAST-RICH MANNAN FRACTIONS IN DUCK CULTIVATION: PROSPECTS OF USING
Том, номер
8 № 2 Опубликован
Авторы
Kasjanenko Sergij M. , Kasjanenko Oksana I. , Nagornaya Liudmyla V. , Yevstafieva Valentyna A. , Melnychuk Vitaliy V. , Lukyanova Galina A. , Gurenko Irina A.
DOI
https://doi.org/10.21603/2308-4057-2020-2-337-347
Опубликовано
30.09.2020
Foods and Raw Materials
PANAX GINSENG CALLUS, SUSPENSION, AND ROOT CULTURES: EXTRACTION AND QUALITATIVE ANALYSIS
Том, номер
8 № 2 Опубликован
Авторы
Dyshlyuk Lyubov S. , Dmitrieva Anastasia I. , Ivanova Svetlana A. , Golubtsova Yuliya V. , Ostroumov Lev A.
DOI
https://doi.org/10.21603/2308-4057-2020-2-369-376
Опубликовано
30.09.2020
Foods and Raw Materials
ASSESSING PROTOPECTIN TRANSFORMATION POTENTIAL OF PLANT TISSUE USING A ZONED CRITERION SPACE
Том, номер
8 № 2 Опубликован
Авторы
Kondratenko Vladimir V. , Kondratenko Tatyana Yu. , Petrov Andrey N. , Belozerov Georgy A.
DOI
https://doi.org/10.21603/2308-4057-2020-2-348-361
Опубликовано
30.09.2020
Foods and Raw Materials
ANTIOXIDANT AND ANTI-DIABETIC ACTIVITY OF POMEGRANATE (PUNICA GRANATUM L.) LEAVES EXTRACTS
Том, номер
8 № 2 Опубликован
Авторы
Cheurfa Mohammed , Achouche Mohamed , Azouzi Ahmed , Mariod Abdalbasit Adam
DOI
https://doi.org/10.21603/2308-4057-2020-2-329-336
Опубликовано
30.09.2020
Foods and Raw Materials
KASHK WITH CAPER (CAPPARIS SPINOSA L.) EXTRACT: QUALITY DURING STORAGE
Том, номер
8 № 2 Опубликован
Авторы
Hematian Ashkan , Nouri Marjan , Dolatabad Saeed Safari
DOI
https://doi.org/10.21603/2308-4057-2020-2-402-410
Опубликовано
30.09.2020
Foods and Raw Materials
PRODUCTION OF ENRICHED LAMB IN BIODEGRADABLE PACKAGING
Том, номер
8 № 2 Опубликован
Авторы
Giro Tatiana M. , Kulikovsky Andrey V. , Аndreeva Svetlana V. , Gorlov Ivan F. , Giro Anna V.
DOI
https://doi.org/10.21603/2308-4057-2020-2-312-320
Опубликовано
30.09.2020
Foods and Raw Materials
TOXICITY OF APPLE JUICE AND ITS COMPONENTS IN THE MODEL PLANT SYSTEM
Том, номер
8 № 2 Опубликован
Авторы
Samoylov Artem V. , Suraeva Natal’ya M. , Zaytseva Mariya V. , Rachkova Vera P. , Kurbanova Madinat N. , Belozerov Georgy A.
DOI
https://doi.org/10.21603/2308-4057-2020-2-321-328
Опубликовано
30.09.2020
Foods and Raw Materials
ANTIBIOTIC ACTIVITY AND RESISTANCE OF LACTIC ACID BACTERIA AND OTHER ANTAGONISTIC BACTERIOCIN-PRODUCING MICROORGANISMS
Том, номер
8 № 2 Опубликован
Авторы
Yang Yong , Babich Olga O. , Sukhikh Stanislav A. , Zimina Mariya I. , Milentyeva Irina S.
DOI
https://doi.org/10.21603/2308-4057-2020-2-377-384
Опубликовано
30.09.2020
Foods and Raw Materials
INSTANT TEA FROM CONDONOPSIS JAVANICA L. ROOT EXTRACT VIA SPRAY DRYING
Том, номер
8 № 2 Опубликован
Авторы
Nhan Nguyen Phu Thuong , Vu Nguyen Duong , Thanh Le Van , Phuong Than Thi Minh , Bach Long Giang , Toan Tran Quoc
DOI
https://doi.org/10.21603/2308-4057-2020-2-385-391
Опубликовано
30.09.2020
Foods and Raw Materials
QUALITY CHARACTERISTICS OF SNACKS PRODUCED FROM NIXTAMALIZED CORN FLOURS OF NEW DROUGHT-TOLERANT YELLOW CORN HYBRIDS
Том, номер
8 № 2 Опубликован
Авторы
Yaseen Attia A. , Hussein Ahmed M. , Esmail Ramadan M. , Mohammad Ayman A.
DOI
https://doi.org/10.21603/2308-4057-2020-2-392-401
Опубликовано
30.09.2020
Foods and Raw Materials
SEPARATION OF GLIADINS FROM WHEAT FLOUR BY CAPILLARY GEL ELECTROPHORESIS: OPTIMAL CONDITIONS
Том, номер
8 № 2 Опубликован
Авторы
Grujić Radoslav , Cvjetković Vesna Gojković , Marjanović-Balaban Željka
DOI
https://doi.org/10.21603/2308-4057-2020-2-411-421
Опубликовано
30.09.2020
Foods and Raw Materials
SUBSTITUTING WHEAT FLOUR WITH OKARA FLOUR IN BISCUIT PRODUCTION
Том, номер
8 № 2 Опубликован
Авторы
Momin Md. A. , Jubayer Md. F. , Begum Anjuman A. , Nupur Asmaul H. , Ranganathan Thottiam V. , Mazumder Md. Anisur Rahman
DOI
https://doi.org/10.21603/2308-4057-2020-2-422-428
Опубликовано
30.09.2020
Foods and Raw Materials
BEET PULP DIETARY FIBER EXPOSED TO AN EXTREMELY LOW-FREQUENCY ELECTROMAGNETIC FIELD: DETOXIFICATION PROPERTIES
Том, номер
9 № 1 Опубликован
Авторы
Tamova Maya Yu. , Barashkina Elena V. , Tretyakova Natalʹya R. , Zhuravlev Rostislav A. , Penov Nikolay D.
DOI
https://doi.org/10.21603/2308-4057-2021-1-2-9
Опубликовано
20.04.2021
Foods and Raw Materials
HYDROLYSIS PRODUCTS FROM SOCKEYE (ONCORHYNCHUS NERKA L.) HEADS FROM THE KAMCHATKA PENINSULA PRODUCED BY DIFFERENT METHODS: BIOLOGICAL VALUE
Том, номер
9 № 1 Опубликован
Авторы
Volkov Vladimir V. , Mezenova Olga Ya. , Moersel Joerg-Thomas , Kuehn Sascha , Grimm Thomas , Hoehling Axel , Barabanov Sergei A. , Volkov Kirill S.
DOI
https://doi.org/10.21603/2308-4057-2021-1-10-18
Опубликовано
20.04.2021
Foods and Raw Materials
TEXTURAL PROPERTIES OF LOW FAT MAYONNAISE WITH WHEY PROTEIN CONCENTRATE AND TRAGACANTH GUM AS EGG AND FAT SUBSTITUTES
Том, номер
9 № 1 Опубликован
Авторы
Habashi Venus , Elhamirad Amir Hossein , Pedramnia Ahmad
DOI
https://doi.org/10.21603/2308-4057-2021-1-19-23
Опубликовано
20.04.2021
Foods and Raw Materials
ANTAGONISTIC EFFECTS OF RAFFIA SAP WITH PROBIOTICS AGAINST PATHOGENIC MICROORGANISMS
Том, номер
9 № 1 Опубликован
Авторы
Mbarga Manga Joseph Arsene , Desobgo Steve Carly Zangue , Tatsadjieu Léopold Ngoune , Kavhiza Nyasha , Kalisa Louis
DOI
https://doi.org/10.21603/2308-4057-2021-1-24-31
Опубликовано
20.04.2021
Foods and Raw Materials
ELECTROCHEMICAL ACTIVATION AS A FAT RENDERING TECHNOLOGY
Том, номер
9 № 1 Опубликован
Авторы
Gorbacheva Mariya V. , Tarasov Vasily E. , Kalmanovich Svetlana A. , Sapozhnikova Alla I.
DOI
https://doi.org/10.21603/2308-4057-2021-1-32-42
Опубликовано
20.04.2021
Foods and Raw Materials
EFFECTS OF VARIETY AND MATURITY STAGE OF COCONUT ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF POWDERED COCONUT DRINK
Том, номер
9 № 1 Опубликован
Авторы
Azra Jeallyza Muthia , Setiawan Budi , Nasution Zuraidah , Sulaeman Ahmad
DOI
https://doi.org/10.21603/2308-4057-2021-1-43-51
Опубликовано
20.04.2021
Foods and Raw Materials
BIOCONVERSION OF SOY UNDER THE INFLUENCE OF ASPERGILLUS ORYZAE STRAINS PRODUCING HYDROLYTIC ENZYMES
Том, номер
9 № 1 Опубликован
Авторы
Serba Elena M. , Tadzhibova Polina Yu. , Rimareva Liubov V. , Overchenko Marina B. , Ignatova Nadezhda I. , Volkova Galina S.
DOI
https://doi.org/10.21603/2308-4057-2021-1-52-58
Опубликовано
20.04.2021
Foods and Raw Materials
MODELLING FORMATION AND REMOVAL OF BIOFILMS IN SECONDARY DAIRY RAW MATERIALS
Том, номер
9 № 1 Опубликован
Авторы
Ryabtseva Svetlana A. , Tabakova Yulia A. , Khramtsov Andrey G. , Anisimov Georgy S. , Kravtsov Vitalii A.
DOI
https://doi.org/10.21603/2308-4057-2021-1-59-68
Опубликовано
20.04.2021
Foods and Raw Materials
USING JERUSALEM ARTICHOKE POWDER IN FUNCTIONAL FOOD PRODUCTION
Том, номер
9 № 1 Опубликован
Авторы
Dubkova Nailya Z. , Kharkov Vitaly V. , Vakhitov Marsel R.
DOI
https://doi.org/10.21603/2308-4057-2021-1-69-78
Опубликовано
20.04.2021
Foods and Raw Materials
Α-AMYLASE FROM WHITE PITAYA (HYLOCEREUS UNDATUS L.) PEEL: OPTIMIZATION OF EXTRACTION USING FULL FACTORIAL DESIGN
Том, номер
9 № 1 Опубликован
Авторы
Shad Zahra , Mirhosseini Hamed , Motshakeri Mahsa , Sanjabi Mohammad Reza , Meor Hussin Anis Shobirin
DOI
https://doi.org/10.21603/2308-4057-2021-1-79-86
Опубликовано
20.04.2021
Foods and Raw Materials
MINCED PRODUCTS FROM UNDERSIZED SEA FISH: NEW INDUSTRIAL TECHNOLOGY
Том, номер
9 № 1 Опубликован
Авторы
Gorbatovskiy Andrey A. , Rakityanskaya Irina L. , Kaledina Marina V.
DOI
https://doi.org/10.21603/2308-4057-2021-1-87-94
Опубликовано
20.04.2021
Foods and Raw Materials
Κ-CASEIN POLYMORPHISM EFFECT ON TECHNOLOGICAL PROPERTIES OF DRIED MILK
Том, номер
9 № 1 Опубликован
Авторы
Vafin Ramil R. , Radaeva Iskra A. , Kruchinin Alexandr G. , Illarionova Elena E. , Bigaeva Alana V. , Turovskaya Svetlana N. , Belozerov Georgy A. , Gilmanov Khamid Kh. , Yurova Elena A.
DOI
https://doi.org/10.21603/2308-4057-2021-1-95-105
Опубликовано
20.04.2021
Foods and Raw Materials
OPTIMIZATION OF CANTHAXANTHIN EXTRACTION FROM FERMENTED BIOMASS OF PARACOCCUS CAROTINIFACUENS VTP20181 BACTERIA STRAIN ISOLATED IN VIETNAM
Том, номер
9 № 1 Опубликован
Авторы
Duy Le Xuan , Toan Tran Quoc , Anh Dang Viet , Hung Nguyen Phi , Huong Trinh Thi Thu , Long Pham Quoc , Dat Nguyen Manh , Le Do Thi Thuy , Pham Dung Thuy Nguyen , Nhan Nguyen Phu Thuong , Manh Do Van
DOI
https://doi.org/10.21603/2308-4057-2021-1-117-125
Опубликовано
20.04.2021
Foods and Raw Materials
GEROPROTECTIVE POTENTIAL OF IN VITRO BIOACTIVE COMPOUNDS ISOLATED FROM YARROW (ACHILLEAE MILLEFOLII L.) CELL CULTURES
Том, номер
9 № 1 Опубликован
Авторы
Asyakina Lyudmila K. , Fotina Natal’ya V. , Izgarysheva Natalia V. , Slavyanskiy Anatoliy A. , Neverova Olga A.
DOI
https://doi.org/10.21603/2308-4057-2021-1-126-134
Опубликовано
20.04.2021
Foods and Raw Materials
INFLUENCE OF BLACKBERRY JUICE ADDITION ON MEAD FERMENTATION AND QUALITY
Том, номер
9 № 1 Опубликован
Авторы
Savić Aleksandar , Velemir Ana , Papuga Saša , Stojković Maja
DOI
https://doi.org/10.21603/2308-4057-2021-1-146-152
Опубликовано
20.04.2021
Foods and Raw Materials
SECONDARY METABOLITES IN IN VITRO CULTURES OF SIBERIAN MEDICINAL PLANTS: CONTENT, ANTIOXIDANT PROPERTIES, AND ANTIMICROBIAL CHARACTERISTICS
Том, номер
9 № 1 Опубликован
Авторы
Milentyeva Irina S. , Le Violeta M. , Kozlova Oksana V. , Velichkovich Natalia S. , Fedorova Anastasiya M. , Loseva Anna I. , Yustratov Vladimir P.
DOI
https://doi.org/10.21603/2308-4057-2021-1-153-163
Опубликовано
20.04.2021
Foods and Raw Materials
EGYPTIAN KISHK AS A FORTIFICANT: IMPACT ON THE QUALITY OF BISCUIT
Том, номер
9 № 1 Опубликован
Авторы
Ibrahim Gamil E. , Bahgaat Wafaa K. , Hussein Ahmed M.S.
DOI
https://doi.org/10.21603/2308-4057-2021-1-164-173
Опубликовано
20.04.2021
Foods and Raw Materials
LEAD EXPOSURE THROUGH EGGS IN IRAN: HEALTH RISK ASSESSMENT
Том, номер
9 № 1 Опубликован
Авторы
Faryabi Sajad , Ghorbiani Mohsen , Nazarpak Hadi Haghbin , Rashidimehr Azadeh
DOI
https://doi.org/10.21603/2308-4057-2021-1-184-191
Опубликовано
20.04.2021
Foods and Raw Materials
FUNCTIONAL AND SENSORY PROPERTIES OF JAM WITH DIFFERENT PROPORTIONS OF PINEAPPLE, CUCUMBER, AND JATROPHA LEAF
Том, номер
9 № 1 Опубликован
Авторы
Ogori Akama Friday , Amove Julius , Evi-Parker Precious , Sardo Giacomo , Okpala Charles Odilichukwu R. , Bono Gioacchino , Korzeniowska Małgorzata
DOI
https://doi.org/10.21603/2308-4057-2021-1-192-200
Опубликовано
20.04.2021
Foods and Raw Materials
ORGANOCHLORINE PESTICIDE RESIDUES AND OTHER TOXIC SUBSTANCES IN SALTED TENUALOSA ILISHA L.: NORTHEASTERN PART OF INDIA
Том, номер
9 № 2 Опубликован
Авторы
Goswami Sanchari , Manna Kuntal
DOI
https://doi.org/10.21603/2308-4057-2021-2-201-206
Опубликовано
09.11.2021
Foods and Raw Materials
GLYCEMIC PROPERTIES OF SOURSOP-BASED ICE CREAM ENRICHED WITH MORINGA LEAF POWDER
Том, номер
9 № 2 Опубликован
Авторы
Ademosun Ayokunle O.
DOI
https://doi.org/10.21603/2308-4057-2021-2-207-214
Опубликовано
09.11.2021
Foods and Raw Materials
GRAPE POMACE TREATMENT METHODS AND THEIR EFFECTS ON STORAGE
Том, номер
9 № 2 Опубликован
Авторы
Ageyeva Natalia M. , Tikhonova Anastasia N. , Burtsev Boris V. , Biryukova Svetlana A. , Globa Ekaterina V.
DOI
https://doi.org/10.21603/2308-4057-2021-2-215-223
Опубликовано
09.11.2021
Foods and Raw Materials
NANOKREMNY EFFECT ON THE QUALITY OF GRAPES AND WINES
Том, номер
9 № 2 Опубликован
Авторы
Aleinikova Natalia V. , Peskova Irina V. , Ostroukhova Elena V. , Galkina Yevgenia S. , Didenko Pavel A. , Probeigolova Polina А. , Lutkova Nataliya Yu.
DOI
https://doi.org/10.21603/2308-4057-2021-2-224-233
Опубликовано
09.11.2021
Foods and Raw Materials
FRESH AND PROCESSED WILD CANTHARELLUS CIBARIUS L. GROWING IN WEST SIBERIA: FOOD VALUE
Том, номер
9 № 2 Опубликован
Авторы
Bakaytis Valentina I. , Golub Olga V. , Miller Yuliya Yu.
DOI
https://doi.org/10.21603/2308-4057-2021-2-234-243
Опубликовано
09.11.2021
Foods and Raw Materials
EFFECT OF ORGANIC COMPOUNDS ON COGNAC SENSORY PROFILE
Том, номер
9 № 2 Опубликован
Авторы
Eliseev Mikhail N. , Gribkova Irina N. , Kosareva Olga A. , Alexeyeva Olga M.
DOI
https://doi.org/10.21603/2308-4057-2021-2-244-253
Опубликовано
09.11.2021
Foods and Raw Materials
DIRECTED HOMOENZYMATIC FRAGMENTATION OF THE PLANT PROTOPECTIN COMPLEX: ASSESSMENT CRITERIA
Том, номер
9 № 2 Опубликован
Авторы
Kondratenko Vladimir V. , Kondratenko Tatyana Yu. , Petrov Andrey N.
DOI
https://doi.org/10.21603/2308-4057-2021-2-254-261
Опубликовано
09.11.2021
Foods and Raw Materials
ANTIOXIDANT PROPERTIES OF EDIBLE SEA WEED FROM THE NORTHERN COAST OF THE SEA OF JAPAN
Том, номер
9 № 2 Опубликован
Авторы
Tabakaev Anton V. , Tabakaeva Oksana V. , Wojciech Piekoszewski , Kalenik Tatyana K. , Poznyakovsky Valery M.
DOI
https://doi.org/10.21603/2308-4057-2021-2-262-270
Опубликовано
09.11.2021
Foods and Raw Materials
NUTRITIONAL, TEXTURAL, AND SENSORY QUALITY OF BARS ENRICHED WITH BANANA FLOUR AND PUMPKIN SEED FLOUR
Том, номер
9 № 2 Опубликован
Авторы
Habiba Umme , Robin Md. Ashadujjaman , Hasan Md. Mehedi , Toma Maria Afroz , Akhter Delara , Mazumder Md. Anisur Rahman
DOI
https://doi.org/10.21603/2308-4057-2021-2-282-289
Опубликовано
09.11.2021
Foods and Raw Materials
YEAST RACE EFFECT ON THE QUALITY OF BASE AND YOUNG SPARKLING WINES
Том, номер
9 № 2 Опубликован
Авторы
Makarov Alexander S. , Lutkov Igor P.
DOI
https://doi.org/10.21603/2308-4057-2021-2-290-301
Опубликовано
09.11.2021
Foods and Raw Materials
MACRO- AND MICROELEMENTS IN SOME SPECIES OF MARINE LIFE FROM THE SEA OF OKHOTSK
Том, номер
9 № 2 Опубликован
Авторы
Stepanova Evgenia M. , Lugovaya Elena A.
DOI
https://doi.org/10.21603/2308-4057-2021-2-302-309
Опубликовано
09.11.2021
Foods and Raw Materials
VINEGAR EXTRACTION FROM UNRIPE SHIKUWASA (CITRUS DEPRESSA L.), AN OKINAWAN CITRUS FRUIT
Том, номер
9 № 2 Опубликован
Авторы
Hanagasaki Takashi
DOI
https://doi.org/10.21603/2308-4057-2021-2-310-316
Опубликовано
09.11.2021
Foods and Raw Materials
FARMED TURKISH SALMON: TOXIC METALS AND HEALTH THREAT
Том, номер
9 № 2 Опубликован
Авторы
Bat Levent , Arici Elif , Öztekin Ayşah , Şahin Fatih
DOI
https://doi.org/10.21603/2308-4057-2021-2-317-323
Опубликовано
09.11.2021
Foods and Raw Materials
MIGRATION OF MERCURY IN THE FOOD CHAINS OF THE BELOOSIPOVO BIOCENOSIS (PART 1)
Том, номер
9 № 2 Опубликован
Авторы
Prosekov Alexander Yu.
DOI
https://doi.org/10.21603/2308-4057-2021-2-324-334
Опубликовано
09.11.2021
Foods and Raw Materials
EROSION POTENTIAL OF ULTRASONIC FOOD PROCESSING
Том, номер
9 № 2 Опубликован
Авторы
Bredihin Sergei A. , Andreev Vladimir N. , Martekha Alexander N. , Schenzle Matthias G. , Korotkiy Igor A.
DOI
https://doi.org/10.21603/2308-4057-2021-2-335-344
Опубликовано
09.11.2021
Foods and Raw Materials
COOKED SAUSAGE ENRICHED WITH ESSENTIAL NUTRIENTS FOR THE GASTROINTESTINAL DIET
Том, номер
9 № 2 Опубликован
Авторы
Sadovoy Vladimir V. , Shchedrina Tatiana V. , Trubina Irina A. , Morgunova Anna V. , Franko Evgenia P.
DOI
https://doi.org/10.21603/2308-4057-2021-2-345-353
Опубликовано
09.11.2021
Foods and Raw Materials
FORMULATING A FUNCTIONAL DRINK WITH ANTIOSTEOPOROSIS EFFECTS
Том, номер
9 № 2 Опубликован
Авторы
Aslanova Marietta A. , Semenova Anastasia A. , Derevitskaya Olga K.
DOI
https://doi.org/10.21603/2308-4057-2021-2-354-363
Опубликовано
09.11.2021
Foods and Raw Materials
GLIADIN PROTEINS FROM WHEAT FLOUR: THE OPTIMAL DETERMINATION CONDITIONS BY ELISA
Том, номер
9 № 2 Опубликован
Авторы
Marjanović-Balaban Željka , Cvjetković Vesna Gojković , Grujić Radoslav
DOI
https://doi.org/10.21603/2308-4057-2021-2-364-370
Опубликовано
09.11.2021
Foods and Raw Materials
SORGHUM EXTRACT: PHYTOCHEMICAL, PROXIMATE, AND GC-MS ANALYSES
Том, номер
9 № 2 Опубликован
Авторы
Ajani Olayinka O. , Owoeye Taiwo Felicia , Akinlabu Kehinde Deborah , Bolade Oladotun P. , Aribisala Oluwatimilehin E. , Durodola Bamidele M.
DOI
https://doi.org/10.21603/2308-4057-2021-2-371-378
Опубликовано
09.11.2021
Foods and Raw Materials
CYTOTOXIC EFFECT OF MYRTUS COMMUNIS, ARISTOLOCHIA LONGA, AND CALYCOTOME SPINOSA ON HUMAN ERYTHROCYTE CELLS
Том, номер
9 № 2 Опубликован
Авторы
Gadouche Leila , Zidane Azdinia , Zerrouki Khayra , Azouni Karima , Bouinoune Saadia
DOI
https://doi.org/10.21603/2308-4057-2021-2-379-386
Опубликовано
09.11.2021
Foods and Raw Materials
RNN- AND CNN-BASED WEED DETECTION FOR CROP IMPROVEMENT: AN OVERVIEW
Том, номер
9 № 2 Опубликован
Авторы
Jabir Brahim , Rabhi Loubna , Falih Noureddine
DOI
https://doi.org/10.21603/2308-4057-2021-2-387-396
Опубликовано
09.11.2021
Foods and Raw Materials
CHOLINE INTAKE EFFECTS ON PSYCHOPHYSIOLOGICAL INDICATORS OF STUDENTS IN THE PRE-EXAM PERIOD
Том, номер
9 № 2 Опубликован
Авторы
Tarasova Olga L. , Ivanov Vadim I. , Luzgarev Sergey V. , Lavryashina Marya B. , Anan’ev Vladimir A.
DOI
https://doi.org/10.21603/2308-4057-2021-2-397-405
Опубликовано
09.11.2021
Foods and Raw Materials
OPTIMIZING ENZYMATIC HYDROLYSIS FOR FEED PRODUCTION FROM CATFISH BY-PRODUCTS
Том, номер
10 № 1 Опубликован
Авторы
Hien Bui Thi Thu , Pham Diem Thi , Tung Le Anh , Huong Tran Thi , Hoang Nguyen Huu , Bat Nguyen Khac , Nghia Nguyen Viet
DOI
https://doi.org/10.21603/2308-4057-2022-1-19-26
Опубликовано
30.03.2022
Foods and Raw Materials
STRUCTURE AND PROPERTIES OF ANTIMICROBIAL PEPTIDES PRODUCED BY ANTAGONIST MICROORGANISMS ISOLATED FROM SIBERIAN NATURAL OBJECTS
Том, номер
10 № 1 Опубликован
Авторы
Babich Olga O. , Milentyeva Irina S. , Dyshlyuk Lyubov S. , Ostapova Elena V. , Altshuler Olga G.
DOI
https://doi.org/10.21603/2308-4057-2022-1-27-39
Опубликовано
30.03.2022
Foods and Raw Materials
MUFFINS FORTIFIED WITH DACRYODES MACROPHYLLA L. FRUIT: QUALITY AND SENSORY EVALUATION
Том, номер
10 № 1 Опубликован
Авторы
Ndinchout Alvine Sandrine , Chattopadhyay Debapriya , Ascension Nyegue Maximilienne , Singh Narpinder , Paul Moundipa Fewou
DOI
https://doi.org/10.21603/2308-4057-2022-1-40-50
Опубликовано
30.03.2022
Foods and Raw Materials
KUMQUAT FRUIT AND LEAVES EXTRACTED WITH DIFFERENT SOLVENTS: PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY
Том, номер
10 № 1 Опубликован
Авторы
Büyükkormaz Çağrı , Küçükbay F. Zehra
DOI
https://doi.org/10.21603/2308-4057-2022-1-51-66
Опубликовано
30.03.2022
Foods and Raw Materials
BLACK MAHLAB (MONECHMA CILIATUM L.) SEEDS: PROCESSING EFFECTS ON CHEMICAL COMPOSITION AND NUTRITIONAL VALUE
Том, номер
10 № 1 Опубликован
Авторы
Mariod Abdalbasit Adam , Abdalrahman Eshraga Mustafa , Shakak Mahdi Abbas
DOI
https://doi.org/10.21603/2308-4057-2022-1-67-75
Опубликовано
30.03.2022
Foods and Raw Materials
EGG-FREE LOW-FAT MAYONNAISE FROM VIRGIN COCONUT OIL
Том, номер
10 № 1 Опубликован
Авторы
Mohammed Nameer Khairullah , Ragavan Hemala , Ahmad Nurul Hawa , Hussin Anis Shobirin Meor
DOI
https://doi.org/10.21603/2308-4057-2022-1-76-85
Опубликовано
30.03.2022
Foods and Raw Materials
137CS AND 40K ACTIVITY CONCENTRATIONS IN EDIBLE WILD MUSHROOMS FROM CHINA REGIONS DURING THE 2014–2016 PERIOD
Том, номер
10 № 1 Опубликован
Авторы
Saniewski Michał , Falandysz Jerzy , Zalewska Tamara
DOI
https://doi.org/10.21603/2308-4057-2022-1-86-96
Опубликовано
30.03.2022
Foods and Raw Materials
IMPROVING THE NUTRITIONAL PROPERTIES OF BRASSICA L. VEGETABLES BY SPONTANEOUS FERMENTATION
Том, номер
10 № 1 Опубликован
Авторы
Parada Romina B. , Marguet Emilio , Campos Carmen A. , Vallejo Marisol
DOI
https://doi.org/10.21603/2308-4057-2022-1-97-105
Опубликовано
30.03.2022
Foods and Raw Materials
EFFECTS OF ADULTERATED PALM COOKING OIL ON THE QUALITY OF FRIED CHICKEN NUGGETS
Том, номер
10 № 1 Опубликован
Авторы
Tan Sook Ling , Meriam Suhaimy Syazwan Hanani , Abd Samad Nur Azimah , Hamizi Nor Aliya
DOI
https://doi.org/10.21603/2308-4057-2022-1-106-116
Опубликовано
30.03.2022
Foods and Raw Materials
PROPERTIES OF SERUM ALBUMIN IN ELECTROLYZED WATER
Том, номер
10 № 1 Опубликован
Авторы
Pogorelov Alexander G. , Ipatova Larisa G. , Pogorelova Maria A. , Kuznetsov Alexander L. , Suvorov Oleg A.
DOI
https://doi.org/10.21603/2308-4057-2022-1-117-126
Опубликовано
30.03.2022
Foods and Raw Materials
ENZYME COMPLEXES FOR ACTIVATING YEAST GENERATION AND ETHANOL FERMENTATION
Том, номер
10 № 1 Опубликован
Авторы
Rimareva Liubov V. , Serba Elena M. , Overchenko Marina B. , Shelekhova Nataliya V. , Ignatova Nadezhda I. , Pavlova Anzhelika A.
DOI
https://doi.org/10.21603/2308-4057-2022-1-127-136
Опубликовано
30.03.2022
Foods and Raw Materials
MEAD FERMENTATION PARAMETERS: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY
Том, номер
10 № 1 Опубликован
Авторы
Papuga Saša , Pećanac Igor , Stojković Maja , Savić Aleksandar , Velemir Ana
DOI
https://doi.org/10.21603/2308-4057-2022-1-137-147
Опубликовано
30.03.2022
Foods and Raw Materials
BIOSTABILITY OF BINDER-FREE WOOD AND PLANT PLASTICS PROTECTED WITH ANTISEPTICS
Том, номер
10 № 1 Опубликован
Авторы
Buryndin Victor G. , Artyemov Аrtyem V. , Savinovskih Аndrei V. , Krivonogov Pavel S. , Krivonogova Anna S.
DOI
https://doi.org/10.21603/2308-4057-2022-1-148-154
Опубликовано
30.03.2022
Foods and Raw Materials
FERMENTED OAT MILK AS A BASE FOR LACTOSE-FREE SAUCE
Том, номер
10 № 1 Опубликован
Авторы
Khrundin Dmitrii V. , Ponomarev Vsevolod Ya. , Yunusov Eduard Sh.
DOI
https://doi.org/10.21603/2308-4057-2022-1-155-162
Опубликовано
30.03.2022
Foods and Raw Materials
BOVINE SERUM ALBUMIN WITH GALLIC ACID: MOLECULAR MODELING AND PHYSICOCHEMICAL PROFILING
Том, номер
10 № 1 Опубликован
Авторы
Fedortsov Nikita M. , Budkevich Elena V. , Evdokimov Ivan A. , Ryabtseva Svetlana A. , Budkevich Roman O.
DOI
https://doi.org/10.21603/2308-4057-2022-1-163-170
Опубликовано
30.03.2022
Foods and Raw Materials
BIOASSAY OF OXIDATIVE PROPERTIES AND TOXIC SIDE EFFECTS OF APPLE JUICE
Том, номер
10 № 1 Опубликован
Авторы
Samoylov Artem V. , Suraeva Natal’ya M. , Zaytseva Mariya V. , Petrov Andrey N.
DOI
https://doi.org/10.21603/2308-4057-2022-1-176-184
Опубликовано
30.03.2022
Foods and Raw Materials
EFFECTS OF HIGH-PROTEIN FEED SUPPLEMENTS ON LAMB PRODUCTIVITY
Том, номер
10 № 1 Опубликован
Авторы
Marynich Aleksandr P. , Abilov Batyrkhan T. , Semenov Vladimir V. , Dzhafarov Novruz M. O. , Kulintsev Valery V. , Serdyukov Igor G.
DOI
https://doi.org/10.21603/2308-4057-2022-1-185-194
Опубликовано
30.03.2022
Foods and Raw Materials
DIGITAL INVENTORY OF AGRICULTURAL LAND PLOTS IN THE KEMEROVO REGION
Том, номер
10 № 2 Опубликован
Авторы
Rada Artem O. , Kuznetsov Aleksandr D.
DOI
https://doi.org/10.21603/2308-4057-2022-2-529
Опубликовано
23.09.2022
Foods and Raw Materials
GENOPROTECTIVE, ANTIMUTAGENIC, AND ANTIOXIDANT EFFECTS OF METHANOLIC LEAF EXTRACT OF RHAMNUS ALATERNUS L. FROM THE BISSA MOUNTAINS IN ALGERIA
Том, номер
10 № 2 Опубликован
Авторы
Gadouche Leila , Zerrouki Khayra , Zidane Azdinia , Ababou Adda , Bachir Elazaar Ibtissem , Merabet Dounya , Henniche Wissam , Ikhlef Samah
DOI
https://doi.org/10.21603/2308-4057-2022-2-530
Опубликовано
23.09.2022
Foods and Raw Materials
JELLY FORMULATED WITH DIFFERENT CARBOHYDRATE PROFILES: QUALITY EVALUATION
Том, номер
10 № 2 Опубликован
Авторы
Plotnikova Inessa V. , Magomedov Gazibeg O. , Zharkova Irina M. , Miroshnichenko Elena N. , Plotnikov Viktor E.
DOI
https://doi.org/10.21603/2308-4057-2022-2-535
Опубликовано
23.09.2022
Foods and Raw Materials
DEVELOPMENT OF PLANT-BASED YOGURT
Том, номер
10 № 2 Опубликован
Авторы
Baskar Nehaa , Varadharajan Sabitha , Rameshbabu Mathushree , Ayyasamy Sudha , Velusamy Sangeetha
DOI
https://doi.org/10.21603/2308-4057-2022-2-537
Опубликовано
23.09.2022
Foods and Raw Materials
A COMPARATIVE STUDY OF PHYTOCHEMICAL, ANTIOXIDANT, ANTICARCINOGENIC, AND ANTIDIABETIC POTENTIAL OF CORIANDER (CORIANDRUM SATIVUM L.): MICROGREEN AND MATURE PLANT
Том, номер
10 № 2 Опубликован
Авторы
Dhakshayani G. M. , Priya S. Janaki Alias
DOI
https://doi.org/10.21603/2308-4057-2022-2-539
Опубликовано
23.09.2022
Foods and Raw Materials
NEAR-INFRARED SPECTROSCOPY AS A GREEN TECHNOLOGY TO MONITOR COFFEE ROASTING
Том, номер
10 № 2 Опубликован
Авторы
Wójcicki Krzysztof
DOI
https://doi.org/10.21603/2308-4057-2022-2-536
Опубликовано
23.09.2022
Foods and Raw Materials
THERMODYNAMIC FACTOR AND VACUUM CRYSTALLIZATION
Том, номер
10 № 2 Опубликован
Авторы
Semenov Evgeniy V. , Slavyanskiy Anatoliy A. , Mitroshina Daria P. , Lebedeva Natalya N.
DOI
https://doi.org/10.21603/2308-4057-2022-2-542
Опубликовано
23.09.2022
Foods and Raw Materials
MOLECULAR GENETIC STUDIES OF MICROBIOCENOSIS AND MICROSTRUCTURE OF JEJUNUM WALL IN YOUNG RAMS GROWN ON BIOFORTIFIED FEED ADDITIVES
Том, номер
10 № 2 Опубликован
Авторы
Giro Tatiana M. , Ilina Larisa A. , Kulikovsky Andrey V. , Ziruk Irina V. , Giro Anna V.
DOI
https://doi.org/10.21603/2308-4057-2022-2-541
Опубликовано
23.09.2022
Foods and Raw Materials
DEVELOPING COLLOIDAL STRUCTURE OF BEER BY GRAIN ORGANIC COMPOUNDS
Том, номер
10 № 2 Опубликован
Авторы
Gribkova Irina N. , Eliseev Mikhail N. , Zakharov Maxim A. , Kosareva Olga A. , Zakharova Varvara A.
DOI
https://doi.org/10.21603/2308-4057-2022-2-538
Опубликовано
23.09.2022
Foods and Raw Materials
CARBOXYMETHYL CELLULOSE AND PSYLLIUM HUSK IN GLUTEN-FREE PASTA
Том, номер
10 № 2 Опубликован
Авторы
Faheid Siham M.M. , Rizk Ibrahim R.S. , Kishk Yasser F.M. , Ragab Gamal H. , Mostafa Sayed
DOI
https://doi.org/10.21603/2308-4057-2022-2-540
Опубликовано
23.09.2022
Foods and Raw Materials
EFFECTS OF BIOACTIVE SUBSTANCES ISOLATED FROM SIBERIAN MEDICINAL PLANTS ON THE LIFESPAN OF CAENORHABDITIS ELEGANS
Том, номер
10 № 2 Опубликован
Авторы
Faskhutdinova Elizaveta R. , Sukhikh Andrey S. , Le Violeta M. , Minina Varvara I. , Khelef Mohammed El Amine , Loseva Anna I.
DOI
https://doi.org/10.21603/2308-4057-2022-2-544
Опубликовано
23.09.2022
Foods and Raw Materials
SYNERGISTIC EFFECT OF BALANITES AEGYPTIACA ESSENTIAL OIL AND STORAGE MATERIALS ON COWPEA SEEDS
Том, номер
10 № 2 Опубликован
Авторы
Ajayi Feyisola F. , Ogori Akama F. , Orede Vivien O. , Peter Emmanuel
DOI
https://doi.org/10.21603/2308-4057-2022-2-545
Опубликовано
23.09.2022
Foods and Raw Materials
ANTAGONISTIC ACTIVITY OF SYNBIOTICS: RESPONSE SURFACE MODELING OF VARIOUS FACTORS
Том, номер
10 № 2 Опубликован
Авторы
Evdokimova Svetlana A. , Karetkin Boris A. , Zhurikov Mikhail O. , Guseva Elena V. , Khabibulina Natalia V. , Shakir Irina V. , Panfilov Victor I.
DOI
https://doi.org/10.21603/2308-4057-2022-2-543
Опубликовано
23.09.2022
Foods and Raw Materials
YOGURT-LIKE PRODUCT FROM LUPINE (LUPINUS ALBUS L.) MILK AS AN ALTERNATIVE TO DAIRY PRODUCTS
Том, номер
10 № 2 Опубликован
Авторы
Kavas Nazan
DOI
https://doi.org/10.21603/2308-4057-2022-2-546
Опубликовано
23.09.2022
Foods and Raw Materials
PIG ADIPOSE TISSUE OF TWO DIFFERENT BREEDS AND LOCATIONS: MORPHOLOGY AND RAMAN STUDIES
Том, номер
11 № 1 Опубликован
Авторы
Pchelkina Viktoriya A. , Chernukha Irina M. , Nikitina Мarina А. , Ilin Nikolai A.
DOI
https://doi.org/10.21603/2308-4057-2023-1-547
Опубликовано
17.03.2023
Foods and Raw Materials
BIOACCUMULATION OF TRACE ELEMENTS IN VEGETABLES GROWN IN VARIOUS ANTHROPOGENIC CONDITIONS
Том, номер
11 № 1 Опубликован
Авторы
Kaledin Anatoly P. , Stepanova Marina V.
DOI
https://doi.org/10.21603/2308-4057-2023-1-551
Опубликовано
17.03.2023
Foods and Raw Materials
ALGERIAN DATE PALM (PHOENIX DACTYLIFERA L.) FRUIT CULTIVARS: HPLC FINGERPRINTING AND ANTIBACTERIAL ACTIVITY
Том, номер
11 № 1 Опубликован
Авторы
Ali Haimoud Safia , Allem Rachida
DOI
https://doi.org/10.21603/2308-4057-2023-1-549
Опубликовано
17.03.2023
Foods and Raw Materials
EMBRYOGENESIS INDUCTION OF CARROT (DAUCUS CAROTA L.) IN ISOLATED MICROSPORE CULTURE
Том, номер
11 № 1 Опубликован
Авторы
Romanova Olga V. , Vjurtts Tatiana S. , Mineykina Anna I. , Tukuser Yana P. , Kulakov Yuri V. , Akhramenko Vladislav A. , Soldatenko Alexey V. , Domblides Elena A.
DOI
https://doi.org/10.21603/2308-4057-2023-1-548
Опубликовано
17.03.2023
Foods and Raw Materials
GRAIN BRAN HYDROLYSATES IN THE PRODUCTION OF FRUIT DISTILLATES
Том, номер
11 № 1 Опубликован
Авторы
Krikunova Ludmila N. , Meleshkina Elena P. , Vitol Irina S. , Dubinina Elena V. , Obodeeva Olga N.
DOI
https://doi.org/10.21603/2308-4057-2023-1-550
Опубликовано
17.03.2023
Foods and Raw Materials
ASSESSMENT OF TRACE ELEMENTS IN CANNED FISH AND HEALTH RISK APPRAISAL
Том, номер
11 № 1 Опубликован
Авторы
Islam Md Saiful , Mustafa Ramal Ahmed
DOI
https://doi.org/10.21603/2308-4057-2023-1-554
Опубликовано
17.03.2023
Foods and Raw Materials
WHITE PITAHAYA AS A NATURAL ADDITIVE: POTENTIAL USAGE IN COSMETIC INDUSTRY
Том, номер
11 № 1 Опубликован
Авторы
Asan-Ozusaglam Meltem , Celik Irem
DOI
https://doi.org/10.21603/2308-4057-2023-1-552
Опубликовано
17.03.2023
Foods and Raw Materials
PREPARATION OF SODIUM ALGINATE FILMS INCORPORATED WITH HYDROALCOHOLIC EXTRACT OF MACROCYSTIS PYRIFERA L.
Том, номер
11 № 1 Опубликован
Авторы
Ramos Judith , Villacrés Nelson Adrián , Cavalheiro Éder Tadeu Gomes , Alarcón Hugo A. , Valderrama Ana C.
DOI
https://doi.org/10.21603/2308-4057-2023-1-553
Опубликовано
17.03.2023
Foods and Raw Materials
SESAME SEED PROTEIN: AMINO ACID, FUNCTIONAL, AND PHYSICOCHEMICAL PROFILES
Том, номер
11 № 1 Опубликован
Авторы
Yüzer Mustafa O. , Gençcelep Hüseyin
DOI
https://doi.org/10.21603/2308-4057-2023-1-555
Опубликовано
17.03.2023
Foods and Raw Materials
ANTIOXIDANT AND ANTITHROMBOTIC PROPERTIES OF FRUIT, LEAF, AND SEED EXTRACTS OF THE HALHALI OLIVE (OLEA EUROPAEA L.) NATIVE TO THE HATAY REGION IN TURKEY
Том, номер
11 № 1 Опубликован
Авторы
Batçıoğlu Kadir , Küçükbay F. Zehra , Alagöz Mehmet Abdullah , Günal Selami , Yilmaztekin Yakup
DOI
https://doi.org/10.21603/2308-4057-2023-1-557
Опубликовано
17.03.2023
Foods and Raw Materials
LIQUID PRODUCTS OF MEAT AND BONE MEAL PYROLYSIS: COMPREHENSIVE ASSESSMENT BY CHROMATOGRAPHIC METHODS
Том, номер
11 № 1 Опубликован
Авторы
Logutov Vladimir I. , Abdrakhmanov Valery I. , Kulikovskii Andrey V. , Knyazeva Alexsandra S. , Utiyanov Dmitry A.
DOI
https://doi.org/10.21603/2308-4057-2023-1-558
Опубликовано
17.03.2023
Foods and Raw Materials
TOP-DRESSING TREATMENT OF SPRING BARLEY TO MODIFY ITS QUALITY
Том, номер
11 № 1 Опубликован
Авторы
Noskova Evgenia N. , Lisitsyn Eugene M. , Shchennikova Irina N. , Svetlakova Elena V.
DOI
https://doi.org/10.21603/2308-4057-2023-1-562
Опубликовано
17.03.2023
Foods and Raw Materials
PHYSICOCHEMICAL PROPERTIES OF KASHK SUPPLEMENTED WITH ENCAPSULATED LEMONGRASS EXTRACT
Том, номер
11 № 1 Опубликован
Авторы
Sekhavatizadeh Seyed Saeed , Banisaeed Khadijeh , Hasanzadeh Mahboobeh , Khalatbari-Limaki Sepideh , Amininezhad Hanieh
DOI
https://doi.org/10.21603/2308-4057-2023-1-560
Опубликовано
17.03.2023
Foods and Raw Materials
EVALUATING EXTREMOPHILIC MICROORGANISMS IN INDUSTRIAL REGIONS
Том, номер
11 № 1 Опубликован
Авторы
Asyakina Lyudmila K. , Vorob'eva Ekaterina E. , Proskuryakova Larisa A. , Zharko Maria Yu.
DOI
https://doi.org/10.21603/2308-4057-2023-1-556
Опубликовано
17.03.2023
Foods and Raw Materials
BIOLOGICALLY ACTIVE COMPOUNDS IN SCUTELLARIA BAICALENSIS L. CALLUS EXTRACT: PHYTOCHEMICAL ANALYSIS AND ISOLATION
Том, номер
11 № 1 Опубликован
Авторы
Milentyeva Irina S. , Fedorova Anastasiya M. , Larichev Timothy A. , Altshuler Olga G.
DOI
https://doi.org/10.21603/2308-4057-2023-1-564
Опубликовано
17.03.2023
Foods and Raw Materials
INNOVATIVE USE OF DATE (PHOENIX DACTYLIFERA L.) PRESS CAKE IN THE FOOD INDUSTRY
Том, номер
10 № 1 Опубликован
Авторы
Sheir Marwa A.
DOI
https://doi.org/10.21603/2308-4057-2022-1-2-9
Опубликовано
30.03.2022
Foods and Raw Materials
FUNGAL MICROBIOME OF BARLEY GRAIN REVEALED BY NGS AND MYCOLOGICAL ANALYSIS
Том, номер
8 № 2 Опубликован
Авторы
Kazartsev Igor A. , Gagkaeva Tatiana Yu. , Gavrilova Olga P. , Gannibal Philipp B.
DOI
https://doi.org/10.21603/2308-4057-2020-2-286-297
Опубликовано
30.09.2020
Foods and Raw Materials
BIOREMEDIATION OF ORGANIC DYES USING COMBINATION OF PLANTS ASH
Том, номер
7 № 2 Опубликован
Авторы
Harpreet Kaur , Kamboj Vandana
DOI
https://doi.org/10.21603/2308-4057-2019-2-240-246
Опубликовано
31.10.2019
Foods and Raw Materials
THERMAL PROPERTIES OF COMMERCIAL HYDROBIONTS’ TISSUES IN THE FREEZING PROCESS
Том, номер
7 № 2 Опубликован
Авторы
Bogdanov Valery V. , Simdyankin Andrei A.
DOI
https://doi.org/10.21603/2308-4057-2019-2-247-254
Опубликовано
31.10.2019
Foods and Raw Materials
FORMULATING ANTI-DIABETIC NUTRACEUTICAL TABLETS BASED ON EDIBLE PLANTS FROM TRIPURA, INDIA
Том, номер
10 № 2 Опубликован
Авторы
Debnath Bikash , Manna Kuntal
DOI
https://doi.org/10.21603/2308-4057-2022-2-532
Опубликовано
23.09.2022
Foods and Raw Materials
MECHANICALLY ACTIVATED HYDROLYSIS OF PLANT-DERIVED PROTEINS IN FOOD INDUSTRY
Том, номер
7 № 2 Опубликован
Авторы
Gavrilova Karina V. , Bychkov Aleksey L. , Bychkova Elena S. , Akimenko Zoya A. , Chernonosov Aleksandr A. , Kalambet Yurii A. , Lomovskii Oleg I.
DOI
https://doi.org/10.21603/2308-4057-2019-2-255-263
Опубликовано
31.10.2019
Foods and Raw Materials
ULTRASONIC AND MICROWAVE ACTIVATION OF RASPBERRY EXTRACT: ANTIOXIDANT AND ANTI-CARCINOGENIC PROPERTIES
Том, номер
7 № 2 Опубликован
Авторы
Eremeeva Natalia B. , Makarova Nadezhda V. , Zhidkova Ekaterina M. , Maximova Varvara P. , Lesova Ekaterina A.
DOI
https://doi.org/10.21603/2308-4057-2019-2-264-273
Опубликовано
31.10.2019
Foods and Raw Materials
IR-SPECTROSCOPY OF POLYSACCHARIDE FLAXSEED (LINUM USITATISSIMUM L.) PRODUCTS
Том, номер
7 № 2 Опубликован
Авторы
Minevich Irina E. , Osipova Lidiia L. , Nechiporenko Alla P. , Melnikova Mariya I. , Tsyganova Tatyana B.
DOI
https://doi.org/10.21603/2308-4057-2019-2-274-282
Опубликовано
31.10.2019
Foods and Raw Materials
DEGRADATION OF Β-LACTOGLOBULIN DURING SOURDOUGH BREAD PRODUCTION
Том, номер
7 № 2 Опубликован
Авторы
Savkina Olesya A. , Parakhina Olga I. , Lokachuk Marina N. , Pavlovskaya Elena N. , Khlestkin Vadim K.
DOI
https://doi.org/10.21603/2308-4057-2019-2-283-290
Опубликовано
31.10.2019
Foods and Raw Materials
ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF OREGANO EXTRACT (ORIGANI VULGARIS HERBA L.)
Том, номер
8 № 1 Опубликован
Авторы
Oleynikov Vladislav V.
DOI
https://doi.org/10.21603/2308-4057-2020-1-84-90
Опубликовано
10.04.2020
© КемГУ, 1997–2023
Поддержка Powered by Editorum,  Инструкции
Войти или Создать
* Забыли пароль?