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Home / Journals / Food Processing: Techniques and Technology / Rubric ORIGINAL ARTICLE

Articles of rubric " ORIGINAL ARTICLE " of journal " Food Processing: Techniques and Technology "

Peptides of Trypsin Hydrolyzate in Bovine Colostrum
Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins
Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas
Rheological Properties of Mayonnaise with Non-Traditional Ingredients
Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods
Fermented Milk Beverages Fortified with Soy Protein
Ultrasound Treatment of Iota-Carrageenan and Guar Gum
Callus cultures of Thymus vulgaris and Trifolium pratense as a source of geroprotectors
Aqueous Enzymatic Extraction of Protein Concentrates from Camelina sativa Oil Cake
Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry
Pea and Chickpea Protein Concentrates: Quality Indicators
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
Russian and Foreign Cultivars of Honeysuckle (Lonicera edulis Turcz.): cultivation studies in vitro
Trace Elements in Indian Peafowl (Pavo cristatus): Exposure Routes
Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
Quality and Safety of Wine during Storage: Packaging and Stopper
Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification
Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
New Functional Product from Horsemeat in Sauce
In Vitro Probiotic Evaluation of Yeasts from Coconut and Raffia Juices
Properties of Starter Cultures Based on Non-Traditional Flours
Enzymatic Hydrolysis of Pretreated Miscanthus Biomass
Technology for the Bacillus megaterium Fodder Biomass Production
Multicomponent Composites of Cyclodextrin Nanocomplexes with Biologically Active Substances for Functional Foods
Biologically Active Substances of Vitis amurensis Rupr.: Preventing Premature Aging
Micellar Casein Production and Application in Dairy Protein Industry
Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects
Acidification in Distillation Technology
New Multistrain Bacterial Consortium for Feed Probiotics
Evaluating the Vegetation Development of Coal-Mine Dumps
Supercritical Extraction Technology of Obtaining Polyunsaturated Acids from Starfish (Lysastrosoma anthosticta Fisher, 1922)
Enzymatic Hydrolysis of Soy Protein
Effect of Freezing Modes, Storage Time, and Defrosting Methods on Microbiological Quality Parameters of Apricots
Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems
Extraction of Frozen Berry Raw Materials with a Vibration Tray Device
Trace Elements in the Meat and Internal Organs of the Mountain Hare (Lepus timidus L., 1758) in the North of the Krasnoyarsk Region
Bioethanol Production from Miscanthus sinensis Cellulose by Bioconversion
Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis
Effect of Vibration on the Porosity and Strength of Instant Drink Granules
Value-Added Zobo Drink with Date Juice
Synergetic Approach to Agro-industrial Technologies of the Future
Optimizing the Production of Polysaccharides from Cyanobacterium sp. IPPAS B-1200
Effect of Electrochemically Activated Water on the Quality Indicators of Dough and Wheat Flour Products
Digital Marketing Communications in the Sports Nutrition Market
Innovative Method for Obtaining Biologically Active Compounds from Brewery Mash
Isoflavonoids in Soy and Soy-Containing Foods
Effect of Dietary Supplement from Lymphoid Tissue of Chickens on Cell Viability
The Impact of Value Chains on Food Security
New Safety Management System for Pasta Production
Ecotoxicological Analysis of Fallow Soils at the Yamal Experimental Agricultural Station
Assessment of Exchange Options for Attracting External Financing by Small and Medium Businesses
Biological Protein Value of Pteridium aquilinum (L.) Kuhn
Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia
Biological Safety Assessment of Antarctic Krill Euphausia superba (Dana, 1852) from the Atlantic Ocean
Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot
Clonal Micropropagation and Peculiarities of Adaptation to ex vitro Conditions of Forest Berry Plants of the Genus Vaccinium
Identifying Tartrate Salt Crystals in Wine Sediment
Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat
Effect of Yeast Biosorbents on Wine Quality
Thermophysical Characteristics of Tropical Fruits in Milk Powder Products
Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds
Quality and Optimal Shelf Life of Late Season Green Cabbage
A Theoretical Study of Structural, Electronic, and Vibration Properties of Acetylcholine Chloride and Bromide
A New Synbiotic Fermented Dairy Product: Technological Production Features
Quality Indicators of Agaricus bisporus after Ultraviolet Treatment
Combined Surfactant and Enzyme-Assisted Extraction of Pectin from Hawthorn (Crataegus monogyna Jacq.) Fruits
The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts
Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion
Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking
Technology and Theory of Mechanically Activated Water in Bakery Industry
Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission
Extracting Hydrophilic Components from Pomegranate Peel and Pulp
Effect of Berry Extracts on Saccharomyces cerevisiae Yeast
Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
Ultrasonic Dehydration of Food Products with Moisture Removal without Phase Transition
Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value
Developing New Software for Functional Food Production
Evaporation as a Method for Obtaining Plant Concentrates
Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels
Neural Network and Home Hydroponics
Regional Experience in Supporting the Development of Agricultural Consumer Cooperation
Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins
HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk
Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
Antagonistic Activity of Extremophilic Bacteria Against Phytopathogens in Agricultural Crops
Elderberry (Sambucus nigra L.) Beer with Antioxidant Properties
Isotope Mass Spectrometry as a Tool for Identifying Organic Tomatoes (Solanum lycopersicum L.)
Autumn and Winter Diet of Phasianus colchicus in the Central Ciscaucasia
Serum Alkaline Phosphatase in Free-Ranging Male Moose Alces alces (Linnaeus 1758) of Different Age Groups
Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine
Cultivating Limnospira fusiformis from Lake Solenoye, Omsk
Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet
Pulsed Electric Field Processing as an Effective Tomato Peeling Method
New Functional Formulations for Dry Seafood Concentrates and their Properties
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
Scientific Aspects of Identification Criteria for Fruit Distillates
Safety Assessment of Aqueous and Supercritical CO2 Extracts of the Chaga Mushroom Inonotus obliguus
Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts
Effect of Light on Rhizogenesis of Forest Berry Plants during Clonal Micropropagation
Development and effect of poultry lymphoid tissue supplement on cell viability in culture
Electrochemical and Optical Microbiological Testing: a Comparative Study on Properties of Essential Oils
Diet of the Gray Partridge (Perdix perdix L.) in the Central Ciscaucasia
Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets
Bacteriophages of Lactic Acid Bacteria
Monetization Management in Restaurant Business
Various Flours in Pastry Production Technology
Buckwheat Grass Tea Beverages: Row Materials, Production Methods, and Biological Activity
Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking
Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems
Identifying Bioactive Peptides from Poultry By-Products
Research and Development of Maltodextrin Production Technology for the Dairy Industry
Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges
Antibiotic Resistance of Enterobacteriaceae in Microbiomes Associated with Poultry Farming
Psychrophilic Microorganisms in Natural Sources of the Kemerovo Region: Isolation and Antimicrobial Properties
Effect of Pollen Grains on the color of Honey from Melilotus officinalis (L.) Pall.
Seasonal Changes in the Protein Composition of Khainak Milk
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials
Geroprotective activity of trans-cinnamic acid isolated from the Baikal skullcap ( Scutellaria baicalensis)
Biochemical and Microstructural Profile of the Thyroid Gland from Lambs Raised on Experimental Diets
Cold Plasma Pretreatment in Plant Material Drying
Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit
Developing a Herbal Drink from Green Asparagus (Asparagus officinalis L.): Effect of Process Parameters on the Quality of the Product
Development of New Mash Filters for Craft Beer Brewing
Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels
Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies
Defining the Composition of Fat Phase in Foods
Forming Soy Malt Quality with Organic Growth Promoters
Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises
Spicy Plant Raw Materials in Choux Dough
Effect of Ionising Irradiation on Wheat Flour
Streptomyces and Bacillus Keratinases: Properties and Uses
Microbial Treatment and Oxidative Stress in Agricultural Plants
Isotopic and Chemical Composition of the Deep Water of Lake Baikal
Gas Chromatography-Mass Spectrometry of Volatile Organic Impurities in Whiskey
Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps
Confectionery Standards in the Eurasian Economic Union
Innovative Wastewater Treatment Technologies for Resource-Saving Activities of Feed Mills
Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery
Quality Control of Colostrum and Protein Calf Milk Replacers
Conversion of Wheat Bran into Target Biosynthetic Products
Technological Potential of Saratov Spring Durum Wheat Grain
Effect of Whole Barley Tolokno on the Quality of Biscuits
Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma
Effect of Microwave Radiation on the Chemical Composition of Chickpeas
Biologically Active Substances from Powdered Barberry and Viburnum
Public Catering Enterprises: Analysis and Prospects of Innovative Development
Methodological Tools for Diagnosing Insolvency (Bankruptcy) of Organizations in the Anti-Crisis Management System
Transformation of Apple Composition during Cider Production
Microbiological Assessment of Wheat and Buckwheat Sprouting Process
Hybrid Gel as a Substitute for Hard Fats in Confectionery
Anthocyanin Films in Freshness Assessment of Minced Fish
Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency
Effect of Oat-Based Ingredients on the Quality of Pastry Products
Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree
Specific Mass Growth Rate of Sugar Crystals: Probabilistic Modeling
Marketing Communication Barriers and How to Overcome Them
Granulated Sugar-Containing Functional Products in Jelly Fillings
Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil
Beta-Carotene Extraction in Complex Food Additives
Assessment-Based Optimization of Distillation Parameters
Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines
Cold Atmospheric Gas Plasma Processing of Apple Slices
New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry
Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein
Clonal Micropropagation of Cranberry (Oxycoccus palustris Pers.)
Prospects for Derivatives of Game Animals
Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage
Automated Measurement of Air Bubbles Dispersion in Ice Cream Using Machine Learning Methods
Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters
Due Diligence in Digital Profiling of a Counterparty
Innovative Environment in Public Catering
Functional Biscuits with Soy Protein
Cheese Market in Moscow and the Moscow Region: A Regional Analysis
Bacterial Composition of Dairy Base during Fermentation
Fractionation of Bulk Food Products
New Technology of Functional Bakery Products
Chlorogenic Acid and Biohanin A from Trifolium pratense L. Callus Culture Extract: Functional Activity In Vivo
Sonochemical Effects on Wheat Starch
New Nitrogen-Containing Raw Materials in Distillate Technology
Effect of Dry Aging on Beef Muscle Proteins
A New Approach to the Development of Food Products
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
Rating System for Quality Control of Functional Instant Drinks
Comprehensive Methodological Approach to Determining Lipids in Clams
Biocide Effect of Non-Thermal Atmospheric Pressure Plasma
Inorganic Acid Anions in Distilled Alcoholic Beverages: Capillary Electrophoresis with Conductometric Detection
Effect of Packaging on Instant Foods from Root Vegetables
Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals
Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics
Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions
Dairy Production in the Chuvash Republic: Success Factor Analysis
Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers
Cereals and Cereal Products for Dietary Preventive Nutrition
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