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Foods and Raw Materials

2019. — Выпуск 2

Содержание:

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EFFECTS OF A COMPLEX PHYTASE-CONTAINING ENZYME PREPARATION ON THE RYE WORT FERMENTATION PROCESS стр.221-228
Polyakov Viktor A., Serba Elena M., Overchenko Marina B., Ignatova Nadezhda I., Rimareva Liubov V.
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CHEESE WHEY AS POTENTIAL RESOURCE FOR ANTIMICROBIAL EDIBLE FILM AND ACTIVE PACKAGING PRODUCTION стр.229-239
Isfari Dinika, Gemilang Lara Utama Saripudin
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BIOREMEDIATION OF ORGANIC DYES USING COMBINATION OF PLANTS ASH стр.240-246
Harpreet Kaur, Kamboj Vandana
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THERMAL PROPERTIES OF COMMERCIAL HYDROBIONTS’ TISSUES IN THE FREEZING PROCESS стр.247-254
Bogdanov Valery V., Simdyankin Andrei A.
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MECHANICALLY ACTIVATED HYDROLYSIS OF PLANT-DERIVED PROTEINS IN FOOD INDUSTRY стр.255-263
Gavrilova Karina V., Bychkov Aleksey L., Bychkova Elena S., Akimenko Zoya A., Chernonosov Aleksandr A., Kalambet Yurii A., Lomovskii Oleg I.
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ULTRASONIC AND MICROWAVE ACTIVATION OF RASPBERRY EXTRACT: ANTIOXIDANT AND ANTI-CARCINOGENIC PROPERTIES стр.264-273
Eremeeva Natalia B., Makarova Nadezhda V., Zhidkova Ekaterina M., Maximova Varvara P., Lesova Ekaterina A.
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IR-SPECTROSCOPY OF POLYSACCHARIDE FLAXSEED (LINUM USITATISSIMUM L.) PRODUCTS стр.274-282
Minevich Irina E., Osipova Lidiia L., Nechiporenko Alla P., Melnikova Mariya I., Tsyganova Tatyana B.
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DEGRADATION OF Β-LACTOGLOBULIN DURING SOURDOUGH BREAD PRODUCTION стр.283-290
Savkina Olesya A., Parakhina Olga I., Lokachuk Marina N., Pavlovskaya Elena N., Khlestkin Vadim K.
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NEW TECHNOLOGICAL PARADIGM OF THE RUSSIAN DAIRY INDUSTRY: FORMATION PRINCIPLES UNDER GLOBALISATION стр.291-300
Khramtsov Andrey G.
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USE OF ESSENTIAL OILS AND VACUUM PACKAGING AS A WAY TO EXTEND SHELF LIFE OF BURGERS FROM SURIMI стр.301-310
Rashidimehr Azadeh, Fazlara Ali, Zarei Mehdi, Pourmehdi Mehdi, Noshad Mohammad
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EFFECTS OF ENCAPSULATED BLACK CARAWAY EXTRACT AND SESAME OIL ON KOLOMPEH QUALITY стр.311-320
Soltaninejad Fatemeh, Sekhavatizadeh Seyed Saeed
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INDIGENOUS YEAST WITH CELLULOSE-DEGRADING ACTIVITY IN NAPA CABBAGE (BRASSICA PEKINENSIS L.) WASTE: CHARACTERISATION AND SPECIES IDENTIFICATION стр.321-328
Utama Gemilang L., Lestari Widia D., Kayaputri Indira L., Balia Roostita L.
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HEAVY METAL CONTENT IN FARMED RAINBOW TROUT IN RELATION TO AQUACULTURE AREA AND FEED PELLETS стр.329-338
Majlesi Majid, Malekzadeh Janmohammad, Berizi Enayat, Toori Mehdi Akbartabar
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A MULTI-CRITERIA SENSORY ASSESSMENT OF CUCUMIS MELO (L.) USING FUZZY-ECKENRODE AND FUZZY-TOPSIS METHODS стр.339-347
Fadhil Rahmat, Agustina Raida
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COMPARATIVE EVALUATION OF APPROACHES TO MODELLING KINETICS OF MICROBIAL THERMAL DEATH AS IN THE CASE OF ALICYCLOBACILLUS ACIDOTERRESTRIS стр.348-363
Kondratenko Vladimir V., Levshenko Mikhail T., Petrov Andrey N., Pozdnyakova Tamara A., Trishkaneva Marina V.
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DNA AUTHENTICATION OF BREWERY PRODUCTS: BASIC PRINCIPLES AND METHODOLOGICAL APPROACHES стр.364-374
Oganesyants Lev A., Vafin Ramil R., Galstyan Aram G., Ryabova Anastasia E., Khurshudyan Sergey A., Semipyatniy Vladislav K.
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EFFECT OF PRE-TREATMENT CONDITIONS ON THE ANTIATHEROGENIC POTENTIAL OF FREEZE-DRIED OYSTER MUSHROOMS стр.375-386
Piskov Sergey I., Timchenko Lyudmila D., Rzhepakovsky Igor V., Avanesyan Svetlana S., Bondareva Nadezhda I., Sizonenko Marina N., Areshidze David A.
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DIETARY FIBRES IN PREVENTATIVE MEAT PRODUCTS стр.387-395
Titov Evgeniy I., Sokolov Alexander Yu., Litvinova Elena V., Kidyaev Sergey N., Shishkina Daria I., Baranov Boris A.
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RAW POULTRY MEATBALLS WITH SOYA FLOUR: SHELF LIFE AND NUTRITIONAL VALUE стр.396-402
Sholpan Amanova, Lamas Alexandre, Cepeda Alberto, Franco Carlos M.
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MISCANTHUS PLANTS PROCESSING IN FUEL, ENERGY, CHEMICAL AND MICROBIOLOGICAL INDUSTRIES стр.403-411
Babich Olga O., Krieger Olga V., Chupakhin Evgeny G., Kozlova Oksana V.
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CHEMICAL COMPOSITION OF INDIGENOUS RAW MEATS стр.412-418
Shelepov Viktor G., Uglov Vladimir A., Boroday Elena V., Poznyakovsky Valeriy M.
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COCONUT MEAL: NUTRACEUTICAL IMPORTANCE AND FOOD INDUSTRY APPLICATION стр.419-427
Kaur Karandeep, Chhikara Navnidhi, Sharma Poorva, Garg M.K., Panghal Anil
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FUNCTIONAL DAIRY PRODUCTS ENRICHED WITH PLANT INGREDIENTS стр.428-438
Sukhikh Stanislav A., Astakhova Lidiia A., Golubcova Yuliya V., Lukin Andrey A., Prosekova Elizaveta A., Milent`eva Irina S., Kostina Natalia G., Rasshchepkin Aleksandr N.
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ERRATUM: OPTIMISATION OF FUNCTIONAL SAUSAGE FORMULATION WITH KONJAC AND INULIN: USING D-OPTIMAL MIXTURE DESIGN стр.439-439
Safaei Fahimeh, Abhari Khadijeh, Khosroshahi Nader Karimian, Hosseini Hedayat, Jafari Mojtaba
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