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Foods and Raw Materials

2021. — Выпуск 1

Содержание:

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BEET PULP DIETARY FIBER EXPOSED TO AN EXTREMELY LOW-FREQUENCY ELECTROMAGNETIC FIELD: DETOXIFICATION PROPERTIES стр.2-9
Tamova Maya Yu., Barashkina Elena V., Tretyakova Natalʹya R., Zhuravlev Rostislav A., Penov Nikolay D.
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HYDROLYSIS PRODUCTS FROM SOCKEYE (ONCORHYNCHUS NERKA L.) HEADS FROM THE KAMCHATKA PENINSULA PRODUCED BY DIFFERENT METHODS: BIOLOGICAL VALUE стр.10-18
Volkov Vladimir V., Mezenova Olga Ya., Moersel Joerg-Thomas, Kuehn Sascha, Grimm Thomas, Hoehling Axel, Barabanov Sergei A., Volkov Kirill S.
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TEXTURAL PROPERTIES OF LOW FAT MAYONNAISE WITH WHEY PROTEIN CONCENTRATE AND TRAGACANTH GUM AS EGG AND FAT SUBSTITUTES стр.19-23
Habashi Venus, Elhamirad Amir Hossein, Pedramnia Ahmad
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ANTAGONISTIC EFFECTS OF RAFFIA SAP WITH PROBIOTICS AGAINST PATHOGENIC MICROORGANISMS стр.24-31
Mbarga Manga Joseph Arsene, Desobgo Steve Carly Zangue, Tatsadjieu Léopold Ngoune, Kavhiza Nyasha, Kalisa Louis
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ELECTROCHEMICAL ACTIVATION AS A FAT RENDERING TECHNOLOGY стр.32-42
Gorbacheva Mariya V., Tarasov Vasily E., Kalmanovich Svetlana A., Sapozhnikova Alla I.
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EFFECTS OF VARIETY AND MATURITY STAGE OF COCONUT ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF POWDERED COCONUT DRINK стр.43-51
Azra Jeallyza Muthia, Setiawan Budi, Nasution Zuraidah, Sulaeman Ahmad
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BIOCONVERSION OF SOY UNDER THE INFLUENCE OF ASPERGILLUS ORYZAE STRAINS PRODUCING HYDROLYTIC ENZYMES стр.52-58
Serba Elena M., Tadzhibova Polina Yu., Rimareva Liubov V., Overchenko Marina B., Ignatova Nadezhda I., Volkova Galina S.
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MODELLING FORMATION AND REMOVAL OF BIOFILMS IN SECONDARY DAIRY RAW MATERIALS стр.59-68
Ryabtseva Svetlana A., Tabakova Yulia A., Khramtsov Andrey G., Anisimov Georgy S., Kravtsov Vitalii A.
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USING JERUSALEM ARTICHOKE POWDER IN FUNCTIONAL FOOD PRODUCTION стр.69-78
Dubkova Nailya Z., Kharkov Vitaly V., Vakhitov Marsel R.
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Α-AMYLASE FROM WHITE PITAYA (HYLOCEREUS UNDATUS L.) PEEL: OPTIMIZATION OF EXTRACTION USING FULL FACTORIAL DESIGN стр.79-86
Shad Zahra, Mirhosseini Hamed, Motshakeri Mahsa, Sanjabi Mohammad Reza, Meor Hussin Anis Shobirin
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MINCED PRODUCTS FROM UNDERSIZED SEA FISH: NEW INDUSTRIAL TECHNOLOGY стр.87-94
Gorbatovskiy Andrey A., Rakityanskaya Irina L., Kaledina Marina V.
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Κ-CASEIN POLYMORPHISM EFFECT ON TECHNOLOGICAL PROPERTIES OF DRIED MILK стр.95-105
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.
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HALAL FOOD SUPPLY CHAINS: A LITERATURE REVIEW OF SUSTAINABLE MEASURES AND FUTURE RESEARCH DIRECTIONS стр.106-116
Rejeb Abderahman, Keogh John G., Rejeb Karim, Dean Kevin
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OPTIMIZATION OF CANTHAXANTHIN EXTRACTION FROM FERMENTED BIOMASS OF PARACOCCUS CAROTINIFACUENS VTP20181 BACTERIA STRAIN ISOLATED IN VIETNAM стр.117-125
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
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GEROPROTECTIVE POTENTIAL OF IN VITRO BIOACTIVE COMPOUNDS ISOLATED FROM YARROW (ACHILLEAE MILLEFOLII L.) CELL CULTURES стр.126-134
Asyakina Lyudmila K., Fotina Natal’ya V., Izgarysheva Natalia V., Slavyanskiy Anatoliy A., Neverova Olga A.
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SOCIAL RESPONSIBILITY AS THE DOMINANT DRIVER OF THE EVOLUTION OF REPORTING FROM FINANCIAL TO NON-FINANCIAL: THEORY AND METHODOLOGY стр.135-145
Bychkova Svetlana M., Karelskaia Svetlana N., Abdalova Elena B., Zhidkova Elena A.
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INFLUENCE OF BLACKBERRY JUICE ADDITION ON MEAD FERMENTATION AND QUALITY стр.146-152
Savić Aleksandar, Velemir Ana, Papuga Saša, Stojković Maja
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SECONDARY METABOLITES IN IN VITRO CULTURES OF SIBERIAN MEDICINAL PLANTS: CONTENT, ANTIOXIDANT PROPERTIES, AND ANTIMICROBIAL CHARACTERISTICS стр.153-163
Milentyeva Irina S., Le Violeta M., Kozlova Oksana V., Velichkovich Natalia S., Fedorova Anastasiya M., Loseva Anna I., Yustratov Vladimir P.
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EGYPTIAN KISHK AS A FORTIFICANT: IMPACT ON THE QUALITY OF BISCUIT стр.164-173
Ibrahim Gamil E., Bahgaat Wafaa K., Hussein Ahmed M.S.
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MYCOTOXIN-CONTAMINATED FOOD AND FEED IN SAUDI ARABIA: REVIEW OF OCCURRENCE AND TOXICITY стр.174-183
Althagafi Alisraa Mohammed, Alshegifi Hamad Majob, Qussyier Thamer Salem, Tobaiqy Mansour, Abdalbasit Mariod
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LEAD EXPOSURE THROUGH EGGS IN IRAN: HEALTH RISK ASSESSMENT стр.184-191
Faryabi Sajad, Ghorbiani Mohsen, Nazarpak Hadi Haghbin, Rashidimehr Azadeh
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FUNCTIONAL AND SENSORY PROPERTIES OF JAM WITH DIFFERENT PROPORTIONS OF PINEAPPLE, CUCUMBER, AND JATROPHA LEAF стр.192-200
Ogori Akama Friday, Amove Julius, Evi-Parker Precious, Sardo Giacomo, Okpala Charles Odilichukwu R., Bono Gioacchino, Korzeniowska Małgorzata
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