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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
FUNCTIONAL INSTANT BEVERAGES
EFFECTS OF HYDROLYSIS DEGREE ON THE FUNCTIONAL PROPERTIES OF HYDROLYSATES FROM SOUR CHERRY KERNEL PROTEIN CONCENTRATE
EFFECTS OF TRITICALE FLOUR ON THE QUALITY OF HONEY COOKIES
USING CASEIN AND GLUTEN PROTEIN FRACTIONS TO OBTAIN FUNCTIONAL INGREDIENTS
USE OF ANIMAL ORIGIN PROTEIN CONCENTRATES IN BREAD BAKING
EFFECT OF DIHYDROQUERCETIN ON THE TOXIC PROPERTIES OF NICKEL NANOPARTICLES
ARTEMISIA JACUTICA DROB. ESSENTIAL OIL AS A SOURCE OF CHAMAZULENE: PRIMARY INTRODUCTION AND COMPONENT ANALYSIS
TEXTURAL AND ANTIOXIDANT PROPERTIES OF MOZZARELLA CHEESE FORTIFIED WITH DEHYDRATED OYSTER MUSHROOM FLOUR
FACTORS AFFECTING CONSUMER PREFERENCE FOR HEALTHY DIET AND FUNCTIONAL FOODS
EFFECTS OF FLAXSEED ON THE NUTRITIONAL AND SENSORY QUALITIES OF PAN AND ARABIC FLAT BREADS
HYPTIS SUAVEOLENS L. LEAF EXTRACTS IN TRADITIONAL HEALTH CARE SYSTEMS
FRUIT AND VEGETABLE PUREES AS CRYOPROTECTANTS FOR VACUUM FREEZE-DRIED FERMENTED MILK PRODUCTS
QUALITY INDEX METHOD TO EVALUATE THE QUALITY OF JINGA SHRIMP (<I>METAPENAEUS AFFINIS</I> L.) PRESERVED IN ICE WATER
MICROBIOLOGICAL SAFETY CRITERIA FOR PRODUCTS FROM UNCONVENTIONAL RAW MATERIALS: RAW BEAR FAT
CHITOSAN COMPLEXES WITH AMINO ACIDS AND WHEY PEPTIDES: SENSORY AND ANTIOXIDANT PROPERTIES
ANTIHYPERGLYCEMIC ACTIVITY OF COLOSTRUM PEPTIDES
SOYBEAN TESTA SPECTRAL STUDY
COMPOSITE EXOPOLYSACCHARIDE-BASED HYDROGELS EXTRACTED FROM NOSTOC COMMUNE V. AS SCAVENGERS OF SOLUBLE METHYLENE BLUE
HEMATOLOGICAL PARAMETERS OF FREE-RANGING MOOSE ALCES ALCES (LINNAEUS 1758) (RUMINANTIA, CERVIDAE)
A THERMOPHILIC L-LACTIC ACID PRODUCER OF HIGH OPTICAL PURITY: ISOLATION AND IDENTIFICATION
COFFEE PULP PRETREATMENT METHODS: A COMPARATIVE ANALYSIS OF HYDROLYSIS EFFICIENCY
NUTRITIONAL SIGNIFICANCE OF FINGER MILLET AND ITS POTENTIAL FOR USING IN FUNCTIONAL PRODUCTS
THE EFFECT OF POST-PACKAGING PASTEURIZATION ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF BEEF HAM
CHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF WHEAT BISCUITS FORTIFIED WITH LOCAL BUCKWHEAT
CHORIZO SAUSAGE WITH SHIITAKE MUSHROOMS (LENTINULA EDODES) AS A FAT SUBSTITUTE: QUALITY EVALUATION
A PHYTOCHEMICAL STUDY OF THE CLOVER GROWING IN KUZBASS
DIFFERENTIAL THERMAL ANALYSIS OF MOISTURE BINDING IN ZEPHYR WITH DIFFERENT CONTENTS OF GLUCOSE SYRUP
EFFECTS OF DRYING METHODS ON THE BIOCHEMICAL AND ANTIOXIDANT PROPERTIES OF VOLVARIELLA VOLVACEA FROM CÔTE D’IVOIRE
PLANT PROTEASES AND ANTI-BACTERIAL SUBSTANCES IN ALLIUM SATIVUM L. VARIETIES
ANTI-LIPIDEMIC AND PROTEIN RESTORATION POTENTIAL OF MONODORA MYRISTICA (GAERTN.) IN RATS FED WITH CASSAVA CONTAINING CRUDE OIL
EFFECT OF DRYING AGENTS ON QUALITY PARAMETERS OF LYOPHILIZED PERSIMMON PURÉE POWDER
CARDIORENAL PROTECTIVE EFFECTS OF EXTRACTS OF BITTER LEAF (VERNONIA AMYGDALINA L.) IN ANIMAL MODEL OF METABOLIC SYNDROME
THE ELEMENTAL PROFILE OF CIDERS MADE FROM DIFFERENT VARIETIES OF APPLES
SNP-BASED GENETIC SIGNATURES REVEALED BREEDING EFFECTS IN INDIGENOUS LIVNI COMPARED WITH LANDRACE AND LARGE WHITE BREEDS
ANTIOXIDANT, ANTI-INFLAMMATORY, ANTIMICROBIAL, AND ANTICANCER PROPERTIES OF GREEN BROAD BEAN PODS (VICIA FABA L.)
PHENOLIC COMPOUNDS IN PURPLE WHOLE-WHEAT FLOUR AND BREAD: COMPARATIVE ANALYSIS
EXTREMOPHILIC BACTERIA AS BIOFERTILIZER FOR AGRICULTURAL WHEAT
SEASONAL DETERMINATION OF PROXIMATE COMPOSITION AND ESSENTIAL ELEMENTS IN COMMERCIAL FISHES FROM PAKISTAN AND HUMAN HEALTH RISK ASSESSMENT
PROPERTIES OF PLANT EXTRACTS AND COMPONENT COMPOSITION: COLUMN CHROMATOGRAPHY AND IR SPECTROSCOPY
SEASONAL CHANGES IN THE FATTY ACID PROFILE OF KYRGYZ KHAINAK MILK
ACID CURD (KARISH) CHEESE SUPPLEMENTED WITH ASHWAGANDHA AND/OR PROBIOTICS: MODULATORY EFFICIENCY ON INDUCED BEHAVIORAL AND NEUROCHEMICAL CHANGES IN RATS
ANTIHYPERLIPIDEMIC AND ANTIOXIDANT POTENTIAL OF OLEA EUROPAEA L. LEAVES: AN EXPERIMENTAL STUDY IN VIVO, IN VITRO AND IN SILICO
MICROENCAPSULATION BY COACERVATION: PHYSICOCHEMICAL AND SENSORY PROPERTIES OF FOOD FLAVORINGS
PHYLOGENETIC IDENTIFICATION OF MICROBES FROM FERMENTED BOTANICALS USED IN GLUTEN-FREE COMPOSITE FLOUR MIXES
SUSTAINABLE FISH OIL EXTRACTION FROM CATFISH VISCERAL BIOMASS: A COMPARATIVE STUDY BETWEEN HIGH-SHEAR HOMOGENIZATION AND HIGH-FREQUENCY ULTRASOUND ON WET RENDERING PROCESS
DIGITAL TRANSFORMATION METAMODEL IN SMART FARMING: CROP CLASSIFICATION PREDICTION BASED ON RECURRENT NEURAL NETWORK
OIL EMULSION STABILITY IN ELECTROLYZED WATER SOLUTIONS
FORMULATING EDIBLE FILMS WITH RED PITAHAYA EXTRACT AND PROBIOTIC
ORAL TOBACCO-FREE NICOTINE PRODUCTS: QUALITY AND SAFETY DURING STORAGE
POMEGRANATE LEAVES, BUDS, AND FLOWERS: PHYTOCHEMICAL, ANTIOXIDANT, AND COMPARATIVE SOLVENT ANALYZES
THE IMPACT OF LEAD, CADMIUM, AND MERCURY ON THE REPRODUCTION OF MOUNTAIN HARES (LEPUS TIMIDUS L., 1758) IN THE NORTH OF KRASNOYARSK KRAI
QUERCETIN ISOLATED FROM HEDYSARUM NEGLECTUM LEDEB. AS A PREVENTER OF METABOLIC DISEASES
IRANIAN GRAPE SYRUP USED AS A PREBIOTIC AND ITS EFFECT ON THE PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES OF PROBIOTIC YOGURT
FERMENTED BUTTERMILK DRINKS FORTIFIED BY PLANT RAW MATERIALS
THE PHYTOCHEMICAL COMPOSITION OF KUZBASS MEDICINAL PLANTS
AURELIA AURITA JELLYFISH COLLAGEN: RECOVERY PROPERTIES
OPTIMIZING THE UTILIZATION OF POMELO (CITRUS MAXIMA (BRUM.) MERR.) SEEDS AS A QUALITY DIETARY FIBER
UAV IMAGERY, ADVANCED DEEP LEARNING, AND YOLOV7 OBJECT DETECTION MODEL IN ENHANCING CITRUS YIELD ESTIMATION
RED WINES FROM THE MOSTAR AREA: PHYSICOCHEMICAL, ANTIOXIDATIVE, AND ANTIMICROBIAL PROPERTIES
STABILIZING FISH OIL DURING STORAGE WITH SATUREJA BACHTIARICA BUNGE
BOX-PCR AND ERIC-PCR EVALUATION FOR GENOTYPING SHIGA TOXIN-PRODUCING ESCHERICHIA COLI AND SALMONELLA ENTERICA SEROVAR TYPHIMURIUM IN RAW MILK
MULTI-OBJECTIVE DEVELOPMENT OF NOVEL EGG FREE CAKES USING QUINOA PROTEIN AND ITS QUALITY ATTRIBUTES
ULTRA-HIGH-PRESSURE HOMOGENIZATION IN CHICORY ROOT JUICE PRODUCTION
PHYSICOCHEMICAL, RHEOLOGICAL, AND MICROBIOLOGICAL PROPERTIES OF HONEY-FORTIFIED PROBIOTIC DRINKABLE YOGURT
LYCOPENE FROM TOMATO BIOMASS: EXTRACTION AND STABILIZATION
EXTRACTION METHODS: EFFECTS ON THE CONTENTS OF BIOACTIVE COMPOUNDS AND ANTI-OXIDANT ACTIVITY OF CORIOLOSIS ASPERA MYCELIA
AUTUMN AND WINTER DIET OF WOOD PIGEON (COLUMBA PALUMBUS) IN THE CENTRAL CISCAUCASIA
SYNERGISTIC INTERACTION BETWEEN AZOTOBACTER AND PSEUDOMONAS BACTERIA IN A GROWTH-STIMULATING CONSORTIUM
BARNÛF LEAVES: ANTIOXIDANT, ANTIMICROBIAL, ANTIDIABETIC, ANTI-OBESITY, ANTITHYROID, AND ANTICANCER PROPERTIES
INNOVATIVE USE OF DATE (PHOENIX DACTYLIFERA L.) PRESS CAKE IN THE FOOD INDUSTRY
DIETARY CONSUMPTION OF PRE-CARCINOGENIC AMINES AND MUTAGENICITY IN HUMANS: AN EVIDENCE-BASED STUDY
ALTERNATIVE SWEETS FROM COOKED PULSES AND DATE PRODUCTS: NUTRITIONAL AND QUALITY CHARACTERISTICS
WILD PASSION FRUIT FLOUR QUALITY: EFFECT OF CULTIVATION SYSTEM AND HARVEST TIME
GENETIC HETEROGENEITY AND PATHOGENETIC MECHANISMS OF BOVINE LEUKEMIA VIRUS
FUNGAL MICROBIOME OF BARLEY GRAIN REVEALED BY NGS AND MYCOLOGICAL ANALYSIS
PREDICTIVE ANALYTICS OF CATTLE BEHAVIOR USING MACHINE LEARNING TECHNIQUES: A CASE STUDY
CARCINOGENESIS OF MALIGNANT NEOPLASMS IN CATS: DEVELOPMENT FACTORS
OPTIMIZING IRRIGATION FOR DUTCH ROSES IN BENI MELLAL, MOROCCO: PREDICTIVE MODELING BASED ON REFERENCE EVAPOTRANSPIRATION
BEEF TRIPE AS AN INNOVATIVE AND ALTERNATIVE PROTEIN SOURCE IN MEAT PRODUCTS
BIOREMEDIATION OF ORGANIC DYES USING COMBINATION OF PLANTS ASH
ENHANCING LOWLAND RICE PHYSIOLOGY WITH INTEGRATED NITROGEN NUTRIENT SOURCES IN NIGERIA’S DERIVED SAVANNAH
СONTROLLED FERMENTATION IN IMPROVING THE FUNCTIONAL PROPERTIES OF BRASSICA WITH UNDARIA
ARTEMISIA ABSINTHIUM L. FLOWER EXTRACT AS AN ANTIOXIDANT IN SESAME OIL
EFFECTS OF SEA BUCKTHORN AND BLACK CURRANT EXTRACTS ON THE GROWTH, ACID PRODUCTION, AND ANTAGONISM OF BIFIDOBACTERIA
THERMAL PROPERTIES OF COMMERCIAL HYDROBIONTS’ TISSUES IN THE FREEZING PROCESS
FORMULATING ANTI-DIABETIC NUTRACEUTICAL TABLETS BASED ON EDIBLE PLANTS FROM TRIPURA, INDIA
3D BIOPRINTING OF HYBRID CULTURED MEAT FROM RABBIT CELLS AND SUNFLOWER PROTEIN
SYNERGISTIC ANTI-GLYCATION AND ANTIOXIDANT INTERACTION AMONG DIFFERENT MUSHROOM EXTRACT COMBINATIONS
HETEROTROPHIC MICROBIOTA OF INTESTINAL MUCOSA IN PARASALMO MYKISS (WALBAUM, 1792): AGE-RELATED DIFFERENCES
VALORISATION OF DRAGON FRUIT PEEL IN FUNCTIONAL SQUASH
MECHANICALLY ACTIVATED HYDROLYSIS OF PLANT-DERIVED PROTEINS IN FOOD INDUSTRY
EFFECT OF COCOA HUSK CRIOLLO TEA ON HYPERCHOLESTEROLEMIA IN ANIMAL MODEL
KELULUT STINGLESS BEE HONEY STORED UNDER DIFFERENT THERMAL CONDITIONS: NON-DESTRUCTIVE ASSESSMENT
HEMATOLOGICAL PROFILE OF WILD BOAR SUS SCROFA (LINNAEUS 1758) (SUINA, SUIDAE) IN THE KIROV REGION, RUSSIA
HIGH-RESOLUTION ACCURATE MASS-SPECTROMETRY ASSAY OF BIOACTIVE METABOLITES IN FUNCTIONAL DAIRY DESSERT FORTIFIED WITH MAHUA FLOWERS (MADHUCA LONGIFOLIA (L.) J.F. MACBR.)
CASSIA FISTULA L. FRUIT: OPTIMAL CONDITIONS FOR TOTAL POLYPHENOL EXTRACTION
ULTRASONIC AND MICROWAVE ACTIVATION OF RASPBERRY EXTRACT: ANTIOXIDANT AND ANTI-CARCINOGENIC PROPERTIES
EFFECT OF A NEW PROBIOTIC ON ARTEMIA CYSTS DETERMINED BY A CONVOLUTIONAL NEURAL NETWORK
FIBER SUPPLEMENTS FROM AGRO-INDUSTRIAL WASTE: EFFECT ON VALPROIC ACID HEPATOTOXICITY IN RATS
EFFECT OF CULTIVATION CONDITIONS ON POLYSACCHARIDE SYNTHESIS BY SKELETONEMA PSEUDOCOSTATUM
HIBISCUS SABDARIFFA L. ANTIMICROBIAL COMPOUNDS FOR FOOD APPLICATIONS: A BIBLIOMETRIC ANALYSIS
CORRELATION PATTERNS OF BIOCHEMICAL COMPOUNDS IN SINGLE-CLOVE AND MULTI-CLOVE GARLIC VARIETIES
IR-SPECTROSCOPY OF POLYSACCHARIDE FLAXSEED (LINUM USITATISSIMUM L.) PRODUCTS
IRRADIATED SORGHUM GRAIN: PHYTOCHEMICAL, PHYSICOCHEMICAL, AND FUNCTIONAL PROPERTIES
EMPIRICAL PREDICTING PERMEATE FLUX IN SKIM MILK MICROFILTRATION
PHYSICOCHEMICAL, FUNCTIONAL, RHEOLOGICAL, AND THERMAL PROPERTIES OF UNDERUTILIZED KODO AND LITTLE MILLET FLOURS
CLARIFICATION OF CASHEW APPLE JUICE WITH PECTINASES EXTRACTED FROM THE EPICARP OF PAPAYA CV. SOLO 8
DEGRADATION OF Β-LACTOGLOBULIN DURING SOURDOUGH BREAD PRODUCTION
ANTILITHIASIC AND ANTIOXIDANT ACTIVITIES OF PROPOLIS AND BEE POLLEN EXTRACTS: IN VITRO AND IN SILICO STUDIES
DEVELOPING COMPOSITE FILMS FROM CARBOXYMETHYL STARCH, POLYVINYL ALCOHOL, AND KAOLIN FOR SUSTAINABLE PACKAGING APPLICATIONS
HYDROLYZED COLLAGEN AND CRANBERRY POWDER IN COOKED SAUSAGES: OPTIMIZATION USING RSM
ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF OREGANO EXTRACT (ORIGANI VULGARIS HERBA L.)
POLYMER STOPPERS: QUALITY OF ALCOHOL BEVERAGES DURING STORAGE
EXPERIMENTAL RECIRCULATING CARBON DIOXIDE REFRIGERATION UNIT
EDIBLE COLLAGEN COATINGS FROM CHICKEN SKIN FOR LONGER SHELF LIFE OF MEAT AND DAIRY FOOD SYSTEMS
CHICKPEA PROTEIN HYDROLYSATES: PRODUCTION, BIOACTIVITY, FUNCTIONAL PROFILE, AND TECHNOLOGICAL PROPERTIES
TETRAGONULA LAEVICEPS HONEY: BIOCHEMICAL COMPOSITION AND KINETICS OF 5-HYDROXYMETHYLFURFURAL FORMATION
DEEP-FRIED FRENCH FRIES IN SLOVAK CATERING: A COMPREHENSIVE EVALUATION OF NUTRITIONAL BENEFITS, HEALTH RISKS, AND SENSORY-TEXTURAL PROPERTIES
RHIZOBIA AS COMPLEX BIOFERTILIZERS FOR WHEAT: BIOLOGICAL NITROGEN FIXATION AND PLANT GROWTH PROMOTION
BRINJAL, TURKEY BERRY, AND WINGED BEAN EXTRACTS: TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY
BY-PRODUCTS OF PINUS PUMILA (PALL.) REGEL IN ADAPTOGENIC FUNCTIONAL FOODS
STABILIZING LIPOSOMES LOADED WITH PROTEINS, AMINO ACIDS, VITAMINS, AND MICROELEMENTS
REDEFINING ICED TEA ENRICHED WITH LINDEN EXTRACT AS A NATURAL PRESERVATIVE
SOFT-SHELL CLAM FROM THE WATERS OF THE KANDALAKSHA BAY: USE FOR FOOD PURPOSES
HYDRAULIC LOBE-PUMP INTER-OPERATIONAL TRANSPORTATION OF CHEESE SPREADS
WHEY AND WATER-ETHANOL SOLUTION AS EXTRACTANTS OF BIOLOGICALLY ACTIVE SUBSTANCES: COMPARATIVE ANALYSIS
AQUEOUS EXTRACT OF ATRIPLEX HORTENSIS AND BETULAE FOLIA AS ACTOPROTECTOR IN RATS
QUALITY MANAGEMENT IN ANIMAL FARMING
GEROPROTECTIVE POTENTIAL OF THYMUS VULGARIS L. CALLUS CULTURE AND ITS METABOLITES
CELLULASE ENZYME AND CITRIC ACID IN PRODUCING IODINE-ENRICHED AGAR POWDER FROM GRACILARIA TENUISTIPITATA
TRIUMPHETA CORDIFOLIA GUM EXTRACT IN THE CLARIFICATION OF SAFRARI SORGHUM WORT
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 N.
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 Natalya 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 Yulia 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. S. , 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 Natalya 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 R. , 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
FUNCTIONAL INSTANT BEVERAGES
Том, номер
11 № 2 Опубликован
Авторы
Tabakaev Anton V. , Tabakaeva Oksana V. , Prikhodko Yury V.
DOI
https://doi.org/10.21603/2308-4057-2023-2-565
Опубликовано
14.06.2023
Foods and Raw Materials
EFFECTS OF HYDROLYSIS DEGREE ON THE FUNCTIONAL PROPERTIES OF HYDROLYSATES FROM SOUR CHERRY KERNEL PROTEIN CONCENTRATE
Том, номер
11 № 2 Опубликован
Авторы
Cingöz Ali , Yildirim Metin
DOI
https://doi.org/10.21603/2308-4057-2023-2-566
Опубликовано
14.06.2023
Foods and Raw Materials
EFFECTS OF TRITICALE FLOUR ON THE QUALITY OF HONEY COOKIES
Том, номер
11 № 2 Опубликован
Авторы
Kandrokov Roman Kh.
DOI
https://doi.org/10.21603/2308-4057-2023-2-568
Опубликовано
14.06.2023
Foods and Raw Materials
USING CASEIN AND GLUTEN PROTEIN FRACTIONS TO OBTAIN FUNCTIONAL INGREDIENTS
Том, номер
11 № 2 Опубликован
Авторы
Prikhodko Denis V. , Krasnoshtanova Alla A.
DOI
https://doi.org/10.21603/2308-4057-2023-2-569
Опубликовано
14.06.2023
Foods and Raw Materials
USE OF ANIMAL ORIGIN PROTEIN CONCENTRATES IN BREAD BAKING
Том, номер
11 № 2 Опубликован
Авторы
Shabunina Maria V. , Andreeva Anastasiya , Pavlova Anastasia S.
DOI
https://doi.org/10.21603/2308-4057-2023-2-570
Опубликовано
14.06.2023
Foods and Raw Materials
EFFECT OF DIHYDROQUERCETIN ON THE TOXIC PROPERTIES OF NICKEL NANOPARTICLES
Том, номер
11 № 2 Опубликован
Авторы
Gmoshinski Ivan V. , Ananyan Mikhail A. , Shipelin Vladimir A. , Riger Nikolay A. , Trushina Eleonora N. , Mustafina Oksana K. , Guseva Galina V. , Balakina Anastasya S. , Kolobanov Alexey I. , Khotimchenko Sergey A. , Ozherelkov Dmitriy Yu.
DOI
https://doi.org/10.21603/2308-4057-2023-2-572
Опубликовано
14.06.2023
Foods and Raw Materials
ARTEMISIA JACUTICA DROB. ESSENTIAL OIL AS A SOURCE OF CHAMAZULENE: PRIMARY INTRODUCTION AND COMPONENT ANALYSIS
Том, номер
11 № 2 Опубликован
Авторы
Dylenova Elena P. , Zhigzhitzhapova Svetlana V. , Goncharova Danaya B. , Tykheev Zhargal A. , Chimitov Daba G. , Radnaeva Larisa D.
DOI
https://doi.org/10.21603/2308-4057-2023-2-573
Опубликовано
14.06.2023
Foods and Raw Materials
TEXTURAL AND ANTIOXIDANT PROPERTIES OF MOZZARELLA CHEESE FORTIFIED WITH DEHYDRATED OYSTER MUSHROOM FLOUR
Том, номер
11 № 2 Опубликован
Авторы
Rahman Md. Atiqur , Roy Joysree , Mahomud Md. Sultan
DOI
https://doi.org/10.21603/2308-4057-2023-2-574
Опубликовано
14.06.2023
Foods and Raw Materials
FACTORS AFFECTING CONSUMER PREFERENCE FOR HEALTHY DIET AND FUNCTIONAL FOODS
Том, номер
11 № 2 Опубликован
Авторы
Grujić Slavica , Grujčić Mirjana
DOI
https://doi.org/10.21603/2308-4057-2023-2-576
Опубликовано
14.06.2023
Foods and Raw Materials
EFFECTS OF FLAXSEED ON THE NUTRITIONAL AND SENSORY QUALITIES OF PAN AND ARABIC FLAT BREADS
Том, номер
11 № 2 Опубликован
Авторы
Al-Hassawi Fatima , Al-Ghanim Jameela , Al-Foudari Mohammad , Al-Othman Amani , Sidhu Jiwan S.
DOI
https://doi.org/10.21603/2308-4057-2023-2-571
Опубликовано
14.06.2023
Foods and Raw Materials
HYPTIS SUAVEOLENS L. LEAF EXTRACTS IN TRADITIONAL HEALTH CARE SYSTEMS
Том, номер
11 № 2 Опубликован
Авторы
Akharaiyi Fred Coolborn , Ehis-Eriakha Chioma Bertha , Olagbemide Peter Taiwo , Igbudu Faith Hukwu
DOI
https://doi.org/10.21603/2308-4057-2023-2-577
Опубликовано
14.06.2023
Foods and Raw Materials
FRUIT AND VEGETABLE PUREES AS CRYOPROTECTANTS FOR VACUUM FREEZE-DRIED FERMENTED MILK PRODUCTS
Том, номер
11 № 2 Опубликован
Авторы
Krasnova Irina S. , Ganina Vera I. , Semenov Gennadiy V.
DOI
https://doi.org/10.21603/2308-4057-2023-2-578
Опубликовано
14.06.2023
Foods and Raw Materials
QUALITY INDEX METHOD TO EVALUATE THE QUALITY OF JINGA SHRIMP (<I>METAPENAEUS AFFINIS</I> L.) PRESERVED IN ICE WATER
Том, номер
11 № 2 Опубликован
Авторы
Hien Bui Thi Thu , Pham Diem Thi , Vu Lan Phuong , Dao Phuong Hoa , Tuyen Pham Van , Nghia Nguyen Viet , Bat Nguyen Khac
DOI
https://doi.org/10.21603/2308-4057-2023-2-581
Опубликовано
14.06.2023
Foods and Raw Materials
MICROBIOLOGICAL SAFETY CRITERIA FOR PRODUCTS FROM UNCONVENTIONAL RAW MATERIALS: RAW BEAR FAT
Том, номер
11 № 2 Опубликован
Авторы
Vechtomova Elena A. , Dolgolyuk Irina V. , Orlova Maria M. , Zaushintsena Alexandra V.
DOI
https://doi.org/10.21603/2308-4057-2023-2-582
Опубликовано
14.06.2023
Foods and Raw Materials
CHITOSAN COMPLEXES WITH AMINO ACIDS AND WHEY PEPTIDES: SENSORY AND ANTIOXIDANT PROPERTIES
Том, номер
12 № 1 Опубликован
Авторы
Halavach Tatsiana M. , Kurchenko Vladimir P. , Tarun Ekaterina I. , Romanovich Roman V. , Mushkevich Natalia V. , Kazimirov Alexander D. , Lodygin Aleksei D. , Evdokimov Ivan A.
DOI
https://doi.org/10.21603/2308-4057-2024-1-584
Опубликовано
13.02.2024
Foods and Raw Materials
ANTIHYPERGLYCEMIC ACTIVITY OF COLOSTRUM PEPTIDES
Том, номер
12 № 1 Опубликован
Авторы
Tikhonov Sergei L. , Tikhonova Natalia V. , Gette Irina F. , Sokolova Ksenia V. , Danilova Irina G.
DOI
https://doi.org/10.21603/2308-4057-2024-1-586
Опубликовано
13.02.2024
Foods and Raw Materials
SOYBEAN TESTA SPECTRAL STUDY
Том, номер
12 № 1 Опубликован
Авторы
Bugaets Olga N. , Kaigorodova Elena A. , Zelentsov Sergey V. , Bugaets Natalia A. , Gerasimenko Evgeny O. , Butina Elena A.
DOI
https://doi.org/10.21603/2308-4057-2024-1-589
Опубликовано
13.02.2024
Foods and Raw Materials
COMPOSITE EXOPOLYSACCHARIDE-BASED HYDROGELS EXTRACTED FROM NOSTOC COMMUNE V. AS SCAVENGERS OF SOLUBLE METHYLENE BLUE
Том, номер
12 № 1 Опубликован
Авторы
Herrera Nora Gabriela , Villacrés Nelson Adrián , Aymara Lizbeth , Román Viviana , Ramírez Mayra
DOI
https://doi.org/10.21603/2308-4057-2024-1-587
Опубликовано
13.02.2024
Foods and Raw Materials
HEMATOLOGICAL PARAMETERS OF FREE-RANGING MOOSE ALCES ALCES (LINNAEUS 1758) (RUMINANTIA, CERVIDAE)
Том, номер
12 № 1 Опубликован
Авторы
Perevozchikova Maria A. , Domsky Igor A. , Sergeyev Alexey A.
DOI
https://doi.org/10.21603/2308-4057-2024-1-592
Опубликовано
13.02.2024
Foods and Raw Materials
A THERMOPHILIC L-LACTIC ACID PRODUCER OF HIGH OPTICAL PURITY: ISOLATION AND IDENTIFICATION
Том, номер
12 № 1 Опубликован
Авторы
Romanova Maria V. , Dolbunova Anastasiia N. , Epishkina Yulia M. , Evdokimova Svetlana A. , Kozlovskiy Mikhail R. , Kuznetsov Alexander Ye. , Khromova Natalya Yu. , Beloded Andrey V.
DOI
https://doi.org/10.21603/2308-4057-2024-1-591
Опубликовано
13.02.2024
Foods and Raw Materials
COFFEE PULP PRETREATMENT METHODS: A COMPARATIVE ANALYSIS OF HYDROLYSIS EFFICIENCY
Том, номер
12 № 1 Опубликован
Авторы
Phuong Do Viet , Nguyen Luu Thao
DOI
https://doi.org/10.21603/2308-4057-2024-1-594
Опубликовано
13.02.2024
Foods and Raw Materials
NUTRITIONAL SIGNIFICANCE OF FINGER MILLET AND ITS POTENTIAL FOR USING IN FUNCTIONAL PRODUCTS
Том, номер
12 № 1 Опубликован
Авторы
Gaikwad Vaibhav , Kaur Jaspreet , Rasane Prasad , Kaur Sawinder , Singh Jyoti , Kumar Ankit , Kumar Ashwani , Sharma Nitya , Mehta Chandra Mohan , Patel Avinash Singh
DOI
https://doi.org/10.21603/2308-4057-2024-1-593
Опубликовано
13.02.2024
Foods and Raw Materials
THE EFFECT OF POST-PACKAGING PASTEURIZATION ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF BEEF HAM
Том, номер
12 № 1 Опубликован
Авторы
Azizpour Nasim , Razavi Seyed Hadi , Azizpour Mehran , Khazaei Poul Esmaeil
DOI
https://doi.org/10.21603/2308-4057-2024-1-596
Опубликовано
13.02.2024
Foods and Raw Materials
CHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF WHEAT BISCUITS FORTIFIED WITH LOCAL BUCKWHEAT
Том, номер
12 № 1 Опубликован
Авторы
Hussein Ahmed M. S. , Abd El-Aal Hala A. , Morsy Nahla M. , Hassona Mohamed M.
DOI
https://doi.org/10.21603/2308-4057-2024-1-597
Опубликовано
13.02.2024
Foods and Raw Materials
CHORIZO SAUSAGE WITH SHIITAKE MUSHROOMS (LENTINULA EDODES) AS A FAT SUBSTITUTE: QUALITY EVALUATION
Том, номер
12 № 1 Опубликован
Авторы
Rincón Soledad Edicson Mauricio , Arredondo Nontién Mónica Alejandra , Castro Jose Wilson , Barrios Dursun , Vásquez Mejía Sandra Milena
DOI
https://doi.org/10.21603/2308-4057-2024-1-598
Опубликовано
13.02.2024
Foods and Raw Materials
A PHYTOCHEMICAL STUDY OF THE CLOVER GROWING IN KUZBASS
Том, номер
12 № 1 Опубликован
Авторы
Belashova Olga V. , Kozlova Oksana V. , Velichkovich Natalia S. , Fokina Anna D. , Yustratov Vladimir P. , Petrov Andrey N.
DOI
https://doi.org/10.21603/2308-4057-2024-1-599
Опубликовано
13.02.2024
Foods and Raw Materials
DIFFERENTIAL THERMAL ANALYSIS OF MOISTURE BINDING IN ZEPHYR WITH DIFFERENT CONTENTS OF GLUCOSE SYRUP
Том, номер
12 № 2 Опубликован
Авторы
Plotnikova Inessa V. , Magomedov Gazibeg O. , Kazartsev Dmitry A. , Magomedov Magomed G. , Polansky Konstantin К. , Plotnikov Viktor E.
DOI
https://doi.org/10.21603/2308-4057-2024-2-600
Опубликовано
09.04.2024
Foods and Raw Materials
EFFECTS OF DRYING METHODS ON THE BIOCHEMICAL AND ANTIOXIDANT PROPERTIES OF VOLVARIELLA VOLVACEA FROM CÔTE D’IVOIRE
Том, номер
12 № 2 Опубликован
Авторы
Koffi Boidi Blaise , Gbotognon Oscar Jaures , Soro Songuimondenin , Kouadio Eugene Jean Parfait
DOI
https://doi.org/10.21603/2308-4057-2024-2-601
Опубликовано
09.04.2024
Foods and Raw Materials
PLANT PROTEASES AND ANTI-BACTERIAL SUBSTANCES IN ALLIUM SATIVUM L. VARIETIES
Том, номер
12 № 2 Опубликован
Авторы
Budianto Budianto , Arifin Muh Jaenal , Naryani Naryani , Sukmawati Endah , Suwaji Suwaji , Wibowo Tri Handoko Moedji , Luviana Syahilla Vanda , Putri Lia Dekryt Vergiana
DOI
https://doi.org/10.21603/2308-4057-2024-2-606
Опубликовано
09.04.2024
Foods and Raw Materials
ANTI-LIPIDEMIC AND PROTEIN RESTORATION POTENTIAL OF MONODORA MYRISTICA (GAERTN.) IN RATS FED WITH CASSAVA CONTAINING CRUDE OIL
Том, номер
12 № 2 Опубликован
Авторы
Okpoghono Joel , Ukperegbulem Jonah Kanayo , Igue Udoka Bessie
DOI
https://doi.org/10.21603/2308-4057-2024-2-602
Опубликовано
09.04.2024
Foods and Raw Materials
EFFECT OF DRYING AGENTS ON QUALITY PARAMETERS OF LYOPHILIZED PERSIMMON PURÉE POWDER
Том, номер
12 № 2 Опубликован
Авторы
Saeed Andaleeb R. , Kheir Tahle Mohamad A. , Tlay Rawaa H.
DOI
https://doi.org/10.21603/2308-4057-2024-2-605
Опубликовано
09.04.2024
Foods and Raw Materials
CARDIORENAL PROTECTIVE EFFECTS OF EXTRACTS OF BITTER LEAF (VERNONIA AMYGDALINA L.) IN ANIMAL MODEL OF METABOLIC SYNDROME
Том, номер
12 № 2 Опубликован
Авторы
Uchendu Ikenna K. , Ikebunwa Obinna A. , Okpagu Chidimma B.
DOI
https://doi.org/10.21603/2308-4057-2024-2-607
Опубликовано
09.04.2024
Foods and Raw Materials
THE ELEMENTAL PROFILE OF CIDERS MADE FROM DIFFERENT VARIETIES OF APPLES
Том, номер
12 № 2 Опубликован
Авторы
Ageyeva Natalia M. , Khrapov Anton A. , Shirshova Anastasia A. , Chemisova Larisa E. , Ulyanovskaya Elena V. , Сhernutskaya Evgenia A.
DOI
https://doi.org/10.21603/2308-4057-2024-2-604
Опубликовано
09.04.2024
Foods and Raw Materials
SNP-BASED GENETIC SIGNATURES REVEALED BREEDING EFFECTS IN INDIGENOUS LIVNI COMPARED WITH LANDRACE AND LARGE WHITE BREEDS
Том, номер
12 № 2 Опубликован
Авторы
Chernukha Irina M. , Kotenkova Elena A. , Fedulova Liliya V.
DOI
https://doi.org/10.21603/2308-4057-2024-2-609
Опубликовано
09.04.2024
Foods and Raw Materials
ANTIOXIDANT, ANTI-INFLAMMATORY, ANTIMICROBIAL, AND ANTICANCER PROPERTIES OF GREEN BROAD BEAN PODS (VICIA FABA L.)
Том, номер
12 № 2 Опубликован
Авторы
Elbadrawy Elsayed , Mostafa Mona Y.
DOI
https://doi.org/10.21603/2308-4057-2024-2-610
Опубликовано
09.04.2024
Foods and Raw Materials
PHENOLIC COMPOUNDS IN PURPLE WHOLE-WHEAT FLOUR AND BREAD: COMPARATIVE ANALYSIS
Том, номер
12 № 2 Опубликован
Авторы
Valieva Alfia I. , Akulov Anton N. , Rumyantseva Natalya I.
DOI
https://doi.org/10.21603/2308-4057-2024-2-611
Опубликовано
09.04.2024
Foods and Raw Materials
EXTREMOPHILIC BACTERIA AS BIOFERTILIZER FOR AGRICULTURAL WHEAT
Том, номер
12 № 2 Опубликован
Авторы
Faskhutdinova Elizaveta R. , Fotina Natalya V. , Neverova Olga A. , Golubtsova Yulia V. , Mudgal Gaurav , Asyakina Lyudmila K. , Aksenova Larisa M.
DOI
https://doi.org/10.21603/2308-4057-2024-2-613
Опубликовано
09.04.2024
Foods and Raw Materials
SEASONAL DETERMINATION OF PROXIMATE COMPOSITION AND ESSENTIAL ELEMENTS IN COMMERCIAL FISHES FROM PAKISTAN AND HUMAN HEALTH RISK ASSESSMENT
Том, номер
12 № 2 Опубликован
Авторы
Gull Amna , Zafar Fatima Hayat Shaheen , Panhwar Sher Khan , Bat Levent , Zahid Mohammad
DOI
https://doi.org/10.21603/2308-4057-2024-2-614
Опубликовано
09.04.2024
Foods and Raw Materials
PROPERTIES OF PLANT EXTRACTS AND COMPONENT COMPOSITION: COLUMN CHROMATOGRAPHY AND IR SPECTROSCOPY
Том, номер
12 № 2 Опубликован
Авторы
Babich Olga O. , Samsuev Ilya G. , Tcibulnikova Anna V. , Zemlyakova Evgeniya S. , Popov Alexander D. , Ivanova Svetlana A. , Noskova Svetlana Yu. , Sukhikh Stanislav A.
DOI
https://doi.org/10.21603/2308-4057-2024-2-615
Опубликовано
09.04.2024
Foods and Raw Materials
SEASONAL CHANGES IN THE FATTY ACID PROFILE OF KYRGYZ KHAINAK MILK
Том, номер
12 № 2 Опубликован
Авторы
Elemanova Rimma Sh. , Dzhunushalieva Tamara Sh. , Yurova Elena A. , Musulmanova Mukarama M.
DOI
https://doi.org/10.21603/2308-4057-2024-2-617
Опубликовано
09.04.2024
Foods and Raw Materials
ACID CURD (KARISH) CHEESE SUPPLEMENTED WITH ASHWAGANDHA AND/OR PROBIOTICS: MODULATORY EFFICIENCY ON INDUCED BEHAVIORAL AND NEUROCHEMICAL CHANGES IN RATS
Том, номер
13 № 1 Опубликован
Авторы
Salama Heba H. , Abdel-Wahhab Khaled G. , Khalil Heba M. A. , Abdelhamid Samy M. , Hassan Laila K.
DOI
https://doi.org/10.21603/2308-4057-2025-1-619
Опубликовано
07.11.2024
Foods and Raw Materials
ANTIHYPERLIPIDEMIC AND ANTIOXIDANT POTENTIAL OF OLEA EUROPAEA L. LEAVES: AN EXPERIMENTAL STUDY IN VIVO, IN VITRO AND IN SILICO
Том, номер
13 № 1 Опубликован
Авторы
Amraoui Abdelatif , Djerrou Zouhir , Ali Haimoud Safia , Zerouki Khayra , Elmokli Soumia
DOI
https://doi.org/10.21603/2308-4057-2025-1-621
Опубликовано
07.11.2024
Foods and Raw Materials
MICROENCAPSULATION BY COACERVATION: PHYSICOCHEMICAL AND SENSORY PROPERTIES OF FOOD FLAVORINGS
Том, номер
13 № 1 Опубликован
Авторы
Moawad Shimaa , El-Kalyoubi Mamdouh H. , Khallaf Mohamed F. , Gawad Ramadan A. , Saed Badr , Farouk Amr
DOI
https://doi.org/10.21603/2308-4057-2025-1-624
Опубликовано
07.11.2024
Foods and Raw Materials
PHYLOGENETIC IDENTIFICATION OF MICROBES FROM FERMENTED BOTANICALS USED IN GLUTEN-FREE COMPOSITE FLOUR MIXES
Том, номер
13 № 1 Опубликован
Авторы
Oleghe Peace Omoikhudu , Akharaiyi Fred Coolborn , Ehis-Eriakha Chioma Bertha
DOI
https://doi.org/10.21603/2308-4057-2025-1-625
Опубликовано
07.11.2024
Foods and Raw Materials
SUSTAINABLE FISH OIL EXTRACTION FROM CATFISH VISCERAL BIOMASS: A COMPARATIVE STUDY BETWEEN HIGH-SHEAR HOMOGENIZATION AND HIGH-FREQUENCY ULTRASOUND ON WET RENDERING PROCESS
Том, номер
13 № 1 Опубликован
Авторы
Dave Jaydeep , Kumar Nishant , Upadhyay Ashutosh , Purba Daniel Tua , Kudre Tanaji , Nukthamna Pikunthong , Sa-nguanpuag Sampatee , Moula Ali Ali Muhammed , Bavisetty Sri Charan Bindu
DOI
https://doi.org/10.21603/2308-4057-2025-1-627
Опубликовано
07.11.2024
Foods and Raw Materials
DIGITAL TRANSFORMATION METAMODEL IN SMART FARMING: CROP CLASSIFICATION PREDICTION BASED ON RECURRENT NEURAL NETWORK
Том, номер
13 № 1 Опубликован
Авторы
Rabhi Loubna , Jabir Brahim , Falih Noureddine , Afraites Lekbir , Bouikhalene Belaid
DOI
https://doi.org/10.21603/2308-4057-2025-1-626
Опубликовано
07.11.2024
Foods and Raw Materials
OIL EMULSION STABILITY IN ELECTROLYZED WATER SOLUTIONS
Том, номер
13 № 1 Опубликован
Авторы
Pogorelov Alexander G. , Ipatova Larisa G. , Panait Artem I. , Stankevich Anna A. , Pogorelova Valentina N. , Suvorov Oleg A.
DOI
https://doi.org/10.21603/2308-4057-2025-1-628
Опубликовано
07.11.2024
Foods and Raw Materials
FORMULATING EDIBLE FILMS WITH RED PITAHAYA EXTRACT AND PROBIOTIC
Том, номер
13 № 1 Опубликован
Авторы
Asan-Ozusaglam Meltem , Celik Irem
DOI
https://doi.org/10.21603/2308-4057-2025-1-631
Опубликовано
07.11.2024
Foods and Raw Materials
ORAL TOBACCO-FREE NICOTINE PRODUCTS: QUALITY AND SAFETY DURING STORAGE
Том, номер
13 № 1 Опубликован
Авторы
Pankov Nikita A. , Lushnikova Anastasia Yu. , Perezhogina Tatiyana A. , Gnuchikh Evgeniya V. , Lobanov Vladimir G. , Vanitskaya Tamara V.
DOI
https://doi.org/10.21603/2308-4057-2025-1-635
Опубликовано
07.11.2024
Foods and Raw Materials
POMEGRANATE LEAVES, BUDS, AND FLOWERS: PHYTOCHEMICAL, ANTIOXIDANT, AND COMPARATIVE SOLVENT ANALYZES
Том, номер
13 № 1 Опубликован
Авторы
Tekin Zehra , Kucukbay F.Zehra
DOI
https://doi.org/10.21603/2308-4057-2025-1-630
Опубликовано
07.11.2024
Foods and Raw Materials
THE IMPACT OF LEAD, CADMIUM, AND MERCURY ON THE REPRODUCTION OF MOUNTAIN HARES (LEPUS TIMIDUS L., 1758) IN THE NORTH OF KRASNOYARSK KRAI
Том, номер
13 № 1 Опубликован
Авторы
Kochkarev Pavel V. , Perevozchikova Maria A. , Sergeyev Alexey A. , Shiryaev Valery V. , Dvornikov Mikhail G.
DOI
https://doi.org/10.21603/2308-4057-2025-1-632
Опубликовано
07.11.2024
Foods and Raw Materials
QUERCETIN ISOLATED FROM HEDYSARUM NEGLECTUM LEDEB. AS A PREVENTER OF METABOLIC DISEASES
Том, номер
13 № 1 Опубликован
Авторы
Vesnina Anna D. , Milentyeva Irina S. , Le Violeta M. , Fedorova Anastasiya M. , Altshuler Olga G. , Prosekov Alexander Yu.
DOI
https://doi.org/10.21603/2308-4057-2025-1-633
Опубликовано
07.11.2024
Foods and Raw Materials
IRANIAN GRAPE SYRUP USED AS A PREBIOTIC AND ITS EFFECT ON THE PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES OF PROBIOTIC YOGURT
Том, номер
13 № 1 Опубликован
Авторы
Abdolmaleki Farzaneh , Rezaei Mokarram Reza , Daneshniya Milad , Maleki Mohammad Hossein
DOI
https://doi.org/10.21603/2308-4057-2025-1-634
Опубликовано
07.11.2024
Foods and Raw Materials
FERMENTED BUTTERMILK DRINKS FORTIFIED BY PLANT RAW MATERIALS
Том, номер
13 № 2 Опубликован
Авторы
Reshetnik Ekaterina I. , Gribanova Svetlana L. , Derzhapolskaya Yulia I. , Li Chun , Liu Libo , Zhang Guofang , Korneva Nadezhda Yu. , Shkolnikov Pavel N.
DOI
https://doi.org/10.21603/2308-4057-2025-2-637
Опубликовано
02.10.2025
Foods and Raw Materials
THE PHYTOCHEMICAL COMPOSITION OF KUZBASS MEDICINAL PLANTS
Том, номер
13 № 2 Опубликован
Авторы
Velichkovich Natalia S. , Dunchenko Nina I. , Stepanova Anna A. , Kozlova Oksana V. , Faskhutdinova Elizaveta R. , Yustratov Vladimir P. , Luzyanin Sergey L.
DOI
https://doi.org/10.21603/2308-4057-2025-2-649
Опубликовано
02.10.2025
Foods and Raw Materials
AURELIA AURITA JELLYFISH COLLAGEN: RECOVERY PROPERTIES
Том, номер
13 № 2 Опубликован
Авторы
Barzkar Noora , Sukhikh Stanislav A. , Zhikhreva Anastasiia V. , Cheliubeeva Elizaveta Yu. , Kapitunova Anastasia I. , Malkov Danil I. , Babich Olga O. , Kulikova Yuliya V.
DOI
https://doi.org/10.21603/2308-4057-2025-2-648
Опубликовано
02.10.2025
Foods and Raw Materials
OPTIMIZING THE UTILIZATION OF POMELO (CITRUS MAXIMA (BRUM.) MERR.) SEEDS AS A QUALITY DIETARY FIBER
Том, номер
13 № 2 Опубликован
Авторы
Budianto Budianto , Suparmi Anik , Susanti Dewi
DOI
https://doi.org/10.21603/2308-4057-2025-2-636
Опубликовано
02.10.2025
Foods and Raw Materials
UAV IMAGERY, ADVANCED DEEP LEARNING, AND YOLOV7 OBJECT DETECTION MODEL IN ENHANCING CITRUS YIELD ESTIMATION
Том, номер
13 № 2 Опубликован
Авторы
Daiaeddine Mohamed Jibril , Badrouss Sara , El Harti Abderrazak , Bachaoui El Mostafa , Biniz Mohamed , Mouncif Hicham
DOI
https://doi.org/10.21603/2308-4057-2025-2-650
Опубликовано
02.10.2025
Foods and Raw Materials
RED WINES FROM THE MOSTAR AREA: PHYSICOCHEMICAL, ANTIOXIDATIVE, AND ANTIMICROBIAL PROPERTIES
Том, номер
13 № 2 Опубликован
Авторы
Jovanovic-Cvetkovic Tatjana , Savić Aleksandar , Topalic-Trivunovic Ljiljana , Velemir Ana , Grbic Rada
DOI
https://doi.org/10.21603/2308-4057-2025-2-646
Опубликовано
02.10.2025
Foods and Raw Materials
STABILIZING FISH OIL DURING STORAGE WITH SATUREJA BACHTIARICA BUNGE
Том, номер
13 № 2 Опубликован
Авторы
Matbo Atefeh , Ghanbari Mohammad Mehdi , Sekhavatizadeh Seyed Saeed , Nikkhah Mehdi
DOI
https://doi.org/10.21603/2308-4057-2025-2-645
Опубликовано
02.10.2025
Foods and Raw Materials
BOX-PCR AND ERIC-PCR EVALUATION FOR GENOTYPING SHIGA TOXIN-PRODUCING ESCHERICHIA COLI AND SALMONELLA ENTERICA SEROVAR TYPHIMURIUM IN RAW MILK
Том, номер
13 № 2 Опубликован
Авторы
Maurice Bilung Lesley , Radzi Ernie Suhaiza , Tahar Ahmad Syatir , Zulkharnain Azham , Ngui Romano , Apun Kasing
DOI
https://doi.org/10.21603/2308-4057-2025-2-639
Опубликовано
02.10.2025
Foods and Raw Materials
MULTI-OBJECTIVE DEVELOPMENT OF NOVEL EGG FREE CAKES USING QUINOA PROTEIN AND ITS QUALITY ATTRIBUTES
Том, номер
13 № 2 Опубликован
Авторы
Mohamed Rasha Kamal , Ahmed Zahra Saleh , Abozed Safaa S.
DOI
https://doi.org/10.21603/2308-4057-2025-2-638
Опубликовано
02.10.2025
Foods and Raw Materials
ULTRA-HIGH-PRESSURE HOMOGENIZATION IN CHICORY ROOT JUICE PRODUCTION
Том, номер
13 № 2 Опубликован
Авторы
Aksu Muhammet Irfan Irfan , Erkovan Halil Ibrahim , Erkovan Sule
DOI
https://doi.org/10.21603/2308-4057-2025-2-640
Опубликовано
02.10.2025
Foods and Raw Materials
PHYSICOCHEMICAL, RHEOLOGICAL, AND MICROBIOLOGICAL PROPERTIES OF HONEY-FORTIFIED PROBIOTIC DRINKABLE YOGURT
Том, номер
13 № 2 Опубликован
Авторы
Albay Zehra , Celebi Mehmet , Simsek Bedia
DOI
https://doi.org/10.21603/2308-4057-2025-2-641
Опубликовано
02.10.2025
Foods and Raw Materials
LYCOPENE FROM TOMATO BIOMASS: EXTRACTION AND STABILIZATION
Том, номер
13 № 2 Опубликован
Авторы
Murillo Vazquez Rosa Nallely , Pacheco Moises Fermin Paul , Nardello-Rataj Veronique , Carbajal Arizaga Gregorio Guadalupe
DOI
https://doi.org/10.21603/2308-4057-2025-2-644
Опубликовано
02.10.2025
Foods and Raw Materials
EXTRACTION METHODS: EFFECTS ON THE CONTENTS OF BIOACTIVE COMPOUNDS AND ANTI-OXIDANT ACTIVITY OF CORIOLOSIS ASPERA MYCELIA
Том, номер
13 № 2 Опубликован
Авторы
Thu Le Minh , Thuan Nguyen Ngoc , Nguyen Luu Thao , Mai Dam Sao , Phuong Do Viet
DOI
https://doi.org/10.21603/2308-4057-2025-2-642
Опубликовано
02.10.2025
Foods and Raw Materials
AUTUMN AND WINTER DIET OF WOOD PIGEON (COLUMBA PALUMBUS) IN THE CENTRAL CISCAUCASIA
Том, номер
13 № 2 Опубликован
Авторы
Kaledin Anatoly P. , Malovichko Lyubov V. , Rezanov Alexander G. , Drozdova Lyudmila S. , Kentbaeva Botagoz A.
DOI
https://doi.org/10.21603/2308-4057-2025-2-652
Опубликовано
02.10.2025
Foods and Raw Materials
SYNERGISTIC INTERACTION BETWEEN AZOTOBACTER AND PSEUDOMONAS BACTERIA IN A GROWTH-STIMULATING CONSORTIUM
Том, номер
13 № 2 Опубликован
Авторы
Serazetdinova Yuliya R. , Chekushkina Darya Yu. , Borodina Ekaterina E. , Kolpakova Daria E. , Minina Varvara I. , Altshuler Olga G. , Asyakina Lyudmila K.
DOI
https://doi.org/10.21603/2308-4057-2025-2-651
Опубликовано
02.10.2025
Foods and Raw Materials
BARNÛF LEAVES: ANTIOXIDANT, ANTIMICROBIAL, ANTIDIABETIC, ANTI-OBESITY, ANTITHYROID, AND ANTICANCER PROPERTIES
Том, номер
13 № 2 Опубликован
Авторы
Essa Rowida Younis , Elsebaie Essam Mohamed , Abdelrhman Wesam Mohamed , Badr Mohamed Reda
DOI
https://doi.org/10.21603/2308-4057-2025-2-647
Опубликовано
02.10.2025
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
DIETARY CONSUMPTION OF PRE-CARCINOGENIC AMINES AND MUTAGENICITY IN HUMANS: AN EVIDENCE-BASED STUDY
Том, номер
14 № 1 Опубликован
Авторы
Perveen Ishrat , Koser Nazia , Khan Rozina Shahadat , Maqsood Maryam , Saleem Nida , Alvi Farhat Naseem , Aun Syed Muhammad , Siddiqui Maria Fareed , Faridi Tallat Anwar , Awan Hafiz Muhammad Abrar , Saleem Yasar , Abbas Naaz , Mazhar Sania , Nawaz Shaista , Syed Quratulain , Abidi Syed Hussain Imam
DOI
https://doi.org/10.21603/2308-4057-2026-1-658
Опубликовано
24.02.2026
Foods and Raw Materials
ALTERNATIVE SWEETS FROM COOKED PULSES AND DATE PRODUCTS: NUTRITIONAL AND QUALITY CHARACTERISTICS
Том, номер
14 № 2 Опубликован
Авторы
Omran Azza A. , Hassan Nadra S.Y. , Hanaa Abd Elaziz M.
DOI
https://doi.org/10.21603/2308-4057-2026-2-672
Опубликовано
25.03.2026
Foods and Raw Materials
WILD PASSION FRUIT FLOUR QUALITY: EFFECT OF CULTIVATION SYSTEM AND HARVEST TIME
Том, номер
15 № 1 В работе
Авторы
Macedo Larissa Felix , da Silva Toshik Iarley , Lacerda Adila Silva , Sales Giuliana Nayara Barros , Siqueira Ana Clara Farias , de Medeiros Lima Brencarla , da Costa Franciscleudo Bezerra
DOI
https://doi.org/10.21603/2308-4057-2027-1-691
Опубликовано
20.04.2026
Foods and Raw Materials
GENETIC HETEROGENEITY AND PATHOGENETIC MECHANISMS OF BOVINE LEUKEMIA VIRUS
Том, номер
15 № 2 В работе
Авторы
Petropavlovskiy Maxim V. , Donnik Irina M. , Krivonogova Anna S. , Isaeva Albina G. , Badretdinova Alisa S. , Martynov Nikolay A.
DOI
https://doi.org/10.21603/2308-4057-2027-2-707
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
PREDICTIVE ANALYTICS OF CATTLE BEHAVIOR USING MACHINE LEARNING TECHNIQUES: A CASE STUDY
Том, номер
14 № 1 Опубликован
Авторы
El Moutaouakil Khalid , Falih Noureddine , Doumi Karim
DOI
https://doi.org/10.21603/2308-4057-2026-1-657
Опубликовано
24.02.2026
Foods and Raw Materials
CARCINOGENESIS OF MALIGNANT NEOPLASMS IN CATS: DEVELOPMENT FACTORS
Том, номер
14 № 2 Опубликован
Авторы
Kaledin Anatoly P. , Stepanova Marina V. , Sotnikova Larisa F. , Zaitsev Sergei Yu. , Melikova Yulia N. , Kuryndina Anastasia S. , Vilmis Daria A.
DOI
https://doi.org/10.21603/2308-4057-2026-2-673
Опубликовано
25.03.2026
Foods and Raw Materials
OPTIMIZING IRRIGATION FOR DUTCH ROSES IN BENI MELLAL, MOROCCO: PREDICTIVE MODELING BASED ON REFERENCE EVAPOTRANSPIRATION
Том, номер
15 № 1 В работе
Авторы
Jdi Hamza , Falih Noureddine
DOI
https://doi.org/10.21603/2308-4057-2027-1-690
Опубликовано
20.04.2026
Foods and Raw Materials
BEEF TRIPE AS AN INNOVATIVE AND ALTERNATIVE PROTEIN SOURCE IN MEAT PRODUCTS
Том, номер
15 № 2 В работе
Авторы
El-Sayed Eatemad M. , Elsebaie Essam Mohamed , El-Farsy Marwa Fawzi Ahmed , Shehata Rehab A. , Hozifa Shaymaa A. , El-Mesiry Dalia M. , Elmeslamy Soher Abd-Elfattah
DOI
https://doi.org/10.21603/2308-4057-2027-2-709
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
ENHANCING LOWLAND RICE PHYSIOLOGY WITH INTEGRATED NITROGEN NUTRIENT SOURCES IN NIGERIA’S DERIVED SAVANNAH
Том, номер
14 № 1 Опубликован
Авторы
Iyanda Olumayowa Joseph , Oyekanmi Akeem Abdulai , Atayese Mufutau Olaoye , Adejuyigbe Christopher , Afolabi Ayomide
DOI
https://doi.org/10.21603/2308-4057-2026-1-655
Опубликовано
24.02.2026
Foods and Raw Materials
СONTROLLED FERMENTATION IN IMPROVING THE FUNCTIONAL PROPERTIES OF BRASSICA WITH UNDARIA
Том, номер
14 № 2 Опубликован
Авторы
Parada Romina B. , Marguet Emilio R. , Campos Carmen A. , Vallejo Marisol
DOI
https://doi.org/10.21603/2308-4057-2026-2-678
Опубликовано
25.03.2026
Foods and Raw Materials
ARTEMISIA ABSINTHIUM L. FLOWER EXTRACT AS AN ANTIOXIDANT IN SESAME OIL
Том, номер
15 № 1 В работе
Авторы
Bagherian Shilan , Ghanbari Mohammad Mehdi , Kargar Mohammad
DOI
https://doi.org/10.21603/2308-4057-2027-1-689
Опубликовано
20.04.2026
Foods and Raw Materials
EFFECTS OF SEA BUCKTHORN AND BLACK CURRANT EXTRACTS ON THE GROWTH, ACID PRODUCTION, AND ANTAGONISM OF BIFIDOBACTERIA
Том, номер
15 № 2 В работе
Авторы
Evdokimova Svetlana A. , Karetkin Boris A. , Guseva Elena V. , Demkin Kirill M. , Shevchenko Alla T. , Khromova Natalya Yu. , Panfilov Victor I. , Gradova Nina B.
DOI
https://doi.org/10.21603/2308-4057-2027-2-711
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
3D BIOPRINTING OF HYBRID CULTURED MEAT FROM RABBIT CELLS AND SUNFLOWER PROTEIN
Том, номер
14 № 1 Опубликован
Авторы
Golovin Sergey N. , Kirichenko Evgeniya Yu. , Khanukaev Maxim M. , Logvinov Alexander K.
DOI
https://doi.org/10.21603/2308-4057-2026-1-659
Опубликовано
24.02.2026
Foods and Raw Materials
SYNERGISTIC ANTI-GLYCATION AND ANTIOXIDANT INTERACTION AMONG DIFFERENT MUSHROOM EXTRACT COMBINATIONS
Том, номер
14 № 2 Опубликован
Авторы
Tan Kimberly Weng Kuan , Yong Phaik Har , Ng Zhi Xiang
DOI
https://doi.org/10.21603/2308-4057-2026-2-676
Опубликовано
25.03.2026
Foods and Raw Materials
HETEROTROPHIC MICROBIOTA OF INTESTINAL MUCOSA IN PARASALMO MYKISS (WALBAUM, 1792): AGE-RELATED DIFFERENCES
Том, номер
15 № 1 В работе
Авторы
Sidorova Natalia A. , Savushkin Andrey I. , Kuchko Alexander A. , Germanova Marina A.
DOI
https://doi.org/10.21603/2308-4057-2027-1-692
Опубликовано
20.04.2026
Foods and Raw Materials
VALORISATION OF DRAGON FRUIT PEEL IN FUNCTIONAL SQUASH
Том, номер
15 № 2 В работе
Авторы
Alim Md. Abdul , Hossain Iqbal , Yesmin Tamanna , Islam Md. Tarakul , Zaman Rukaiya , Khan Md. Momin
DOI
https://doi.org/10.21603/2308-4057-2027-2-712
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
EFFECT OF COCOA HUSK CRIOLLO TEA ON HYPERCHOLESTEROLEMIA IN ANIMAL MODEL
Том, номер
11 № 2 Опубликован
Авторы
Adi Annis Catur , Tawakal Ali Iqbal , Rasyidi Mohammad Fahmi , Salisa Wizara , Farapti Farapti , Rachmawati Heni
DOI
https://doi.org/10.21603/2308-4057-2023-2-567
Опубликовано
14.06.2023
Foods and Raw Materials
KELULUT STINGLESS BEE HONEY STORED UNDER DIFFERENT THERMAL CONDITIONS: NON-DESTRUCTIVE ASSESSMENT
Том, номер
14 № 1 Опубликован
Авторы
Chin Yee Mun , Saleena Lejaniya Abdul Kalam , Lim Lee Ying , Pui Liew Phing , Solihin Mahmud Iwan
DOI
https://doi.org/10.21603/2308-4057-2026-1-656
Опубликовано
24.02.2026
Foods and Raw Materials
HEMATOLOGICAL PROFILE OF WILD BOAR SUS SCROFA (LINNAEUS 1758) (SUINA, SUIDAE) IN THE KIROV REGION, RUSSIA
Том, номер
14 № 2 Опубликован
Авторы
Perevozchikova Maria A. , Domsky Igor A. , Sergeev Alexey A. , Economov Alexander V. , Dolgikh Mikhail A. , Dolgikh Аlexander V.
DOI
https://doi.org/10.21603/2308-4057-2026-2-674
Опубликовано
25.03.2026
Foods and Raw Materials
HIGH-RESOLUTION ACCURATE MASS-SPECTROMETRY ASSAY OF BIOACTIVE METABOLITES IN FUNCTIONAL DAIRY DESSERT FORTIFIED WITH MAHUA FLOWERS (MADHUCA LONGIFOLIA (L.) J.F. MACBR.)
Том, номер
15 № 1 В работе
Авторы
Singh Saurabh , Poonia Amrita , Trajkovska Petkoska Anka
DOI
https://doi.org/10.21603/2308-4057-2027-1-693
Опубликовано
20.04.2026
Foods and Raw Materials
CASSIA FISTULA L. FRUIT: OPTIMAL CONDITIONS FOR TOTAL POLYPHENOL EXTRACTION
Том, номер
15 № 2 В работе
Авторы
Phuong Do Viet , Thuan Nguyen Ngoc
DOI
https://doi.org/10.21603/2308-4057-2027-2-714
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
EFFECT OF A NEW PROBIOTIC ON ARTEMIA CYSTS DETERMINED BY A CONVOLUTIONAL NEURAL NETWORK
Том, номер
12 № 1 Опубликован
Авторы
Evdokimov Ivan Yu. , Malkova Angelina V. , Irkitova Alena N. , Shirmanov Maxim V. , Dementev Dmitrii V.
DOI
https://doi.org/10.21603/2308-4057-2024-1-590
Опубликовано
13.02.2024
Foods and Raw Materials
FIBER SUPPLEMENTS FROM AGRO-INDUSTRIAL WASTE: EFFECT ON VALPROIC ACID HEPATOTOXICITY IN RATS
Том, номер
14 № 1 Опубликован
Авторы
Ramirez Maria Rosana , Manuale Debora , Yori Juan C.
DOI
https://doi.org/10.21603/2308-4057-2026-1-654
Опубликовано
24.02.2026
Foods and Raw Materials
EFFECT OF CULTIVATION CONDITIONS ON POLYSACCHARIDE SYNTHESIS BY SKELETONEMA PSEUDOCOSTATUM
Том, номер
14 № 2 Опубликован
Авторы
Dolganyuk Vyacheslav F. , Kashirskikh Egor V. , Sukhikh Stanislav A. , Kremleva Olga E. , Ulrikh Elena V. , Malkov Danil I. , Babich Olga O.
DOI
https://doi.org/10.21603/2308-4057-2026-2-671
Опубликовано
25.03.2026
Foods and Raw Materials
HIBISCUS SABDARIFFA L. ANTIMICROBIAL COMPOUNDS FOR FOOD APPLICATIONS: A BIBLIOMETRIC ANALYSIS
Том, номер
15 № 1 В работе
Авторы
Perez-Flores Jesus G. , Cervantes-Elizarraras Alicia , Portillo-Torres Lizbeth A. , Garcia-Curiel Laura , Perez-Escalante Emmanuel , Contreras-Lopez Elizabeth , Rangel-Vargas Esmeralda , Angel-Jijon Carlos
DOI
https://doi.org/10.21603/2308-4057-2027-1-694
Опубликовано
20.04.2026
Foods and Raw Materials
CORRELATION PATTERNS OF BIOCHEMICAL COMPOUNDS IN SINGLE-CLOVE AND MULTI-CLOVE GARLIC VARIETIES
Том, номер
15 № 2 В работе
Авторы
Budianto Budianto , Arumsari Alif Gita , Yusup Abdul , Gumintang Muhammad , Rosidin Zahra Sifa
DOI
https://doi.org/10.21603/2308-4057-2027-2-713
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
IRRADIATED SORGHUM GRAIN: PHYTOCHEMICAL, PHYSICOCHEMICAL, AND FUNCTIONAL PROPERTIES
Том, номер
14 № 1 Опубликован
Авторы
Ocloo Fidelis C.K. , Agyei-Amponsah Joyce , Odai Bernard T. , Mahami Tahiru , Armah Jonathan O. , Ayeh Ernestina A. , Adjei Isaac , Basugilo Jacob , Asomaniwaa Sarah , Egblewogbe Martin N.Y.H. , Darfour Bernard
DOI
https://doi.org/10.21603/2308-4057-2026-1-665
Опубликовано
24.02.2026
Foods and Raw Materials
EMPIRICAL PREDICTING PERMEATE FLUX IN SKIM MILK MICROFILTRATION
Том, номер
14 № 2 Опубликован
Авторы
Mamay Dmitriy S. , Babenyshev Sergey P. , Evdokimov Ivan A. , Mamay Angelina V. , Lisitsyn Vyacheslav A.
DOI
https://doi.org/10.21603/2308-4057-2026-2-675
Опубликовано
25.03.2026
Foods and Raw Materials
PHYSICOCHEMICAL, FUNCTIONAL, RHEOLOGICAL, AND THERMAL PROPERTIES OF UNDERUTILIZED KODO AND LITTLE MILLET FLOURS
Том, номер
15 № 1 В работе
Авторы
Singh Manjeet K. , Mann Sonia , Chauhan Komal , Kataria Ankita , Toor Barinderjeet S. , Kumar Nishant
DOI
https://doi.org/10.21603/2308-4057-2027-1-696
Опубликовано
20.04.2026
Foods and Raw Materials
CLARIFICATION OF CASHEW APPLE JUICE WITH PECTINASES EXTRACTED FROM THE EPICARP OF PAPAYA CV. SOLO 8
Том, номер
15 № 2 В работе
Авторы
Adingra Kouassi Martial-Didier , Gnahe Hermann Dekpaho , Soro Songuimondenin , Kouadio N'guessan Jean Parfait , Tano Kablan
DOI
https://doi.org/10.21603/2308-4057-2027-2-715
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
ANTILITHIASIC AND ANTIOXIDANT ACTIVITIES OF PROPOLIS AND BEE POLLEN EXTRACTS: IN VITRO AND IN SILICO STUDIES
Том, номер
14 № 1 Опубликован
Авторы
Ali Haimoud Safia , Arioui Fatiha , Medjekane Meriem , Ali Haimoud Leila , Bahri Khelifa , Cheikh Asma , Ghiboub Saadia , Benabed Hanane , Boudali Ikram , Ayache Besma , Beskri Chaima
DOI
https://doi.org/10.21603/2308-4057-2026-1-664
Опубликовано
24.02.2026
Foods and Raw Materials
DEVELOPING COMPOSITE FILMS FROM CARBOXYMETHYL STARCH, POLYVINYL ALCOHOL, AND KAOLIN FOR SUSTAINABLE PACKAGING APPLICATIONS
Том, номер
14 № 2 Опубликован
Авторы
Omoike Bright A. , Okieimen Felix E. , Imoisi Chinyere
DOI
https://doi.org/10.21603/2308-4057-2026-2-681
Опубликовано
25.03.2026
Foods and Raw Materials
HYDROLYZED COLLAGEN AND CRANBERRY POWDER IN COOKED SAUSAGES: OPTIMIZATION USING RSM
Том, номер
15 № 1 В работе
Авторы
Uzakov Yasin M. , Chernukha Irina M. , Kaldarbekova Madina A.-A. , Abzhanova Sholpan A. , Tortay Arsen N.
DOI
https://doi.org/10.21603/2308-4057-2027-1-697
Опубликовано
20.04.2026
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
Foods and Raw Materials
POLYMER STOPPERS: QUALITY OF ALCOHOL BEVERAGES DURING STORAGE
Том, номер
14 № 1 Опубликован
Авторы
Chemisova Larisa E. , Ageyeva Natalia M. , Sheludko Olga N. , Antonenko Mikhail V. , Yakuba Yurii F.
DOI
https://doi.org/10.21603/2308-4057-2026-1-667
Опубликовано
24.02.2026
Foods and Raw Materials
EXPERIMENTAL RECIRCULATING CARBON DIOXIDE REFRIGERATION UNIT
Том, номер
14 № 2 Опубликован
Авторы
Neverov Evgeniy N. , Korotkih Pavel S. , Gorelkina Alena K. , Timoshchuk Irina V.
DOI
https://doi.org/10.21603/2308-4057-2026-2-684
Опубликовано
25.03.2026
Foods and Raw Materials
EDIBLE COLLAGEN COATINGS FROM CHICKEN SKIN FOR LONGER SHELF LIFE OF MEAT AND DAIRY FOOD SYSTEMS
Том, номер
15 № 1 В работе
Авторы
Krasulya Olga N. , Giro Tatyana M. , Tinambunan Dennis G.
DOI
https://doi.org/10.21603/2308-4057-2027-1-699
Опубликовано
20.04.2026
Foods and Raw Materials
CHICKPEA PROTEIN HYDROLYSATES: PRODUCTION, BIOACTIVITY, FUNCTIONAL PROFILE, AND TECHNOLOGICAL PROPERTIES
Том, номер
14 № 1 Опубликован
Авторы
Gharaviri Mahmud , Aleksanochkin Denis I. , Ahangaran Mahbubeh , Fomenko Ivan A. , Kovalev Leonid I. , Kovaleva Marina A. , Chernukha Irina M. , Mashentseva Natalia G.
DOI
https://doi.org/10.21603/2308-4057-2026-1-666
Опубликовано
24.02.2026
Foods and Raw Materials
TETRAGONULA LAEVICEPS HONEY: BIOCHEMICAL COMPOSITION AND KINETICS OF 5-HYDROXYMETHYLFURFURAL FORMATION
Том, номер
14 № 2 Опубликован
Авторы
Budianto Budianto , Suparmi Anik , Feri Zefki O. , Arifin Muh Jaenal , Kristiani Kiki , Susanti Dewi , Irianto Tommy D. , Furwanti Endang S. , Marniasari Desi W.
DOI
https://doi.org/10.21603/2308-4057-2026-2-685
Опубликовано
25.03.2026
Foods and Raw Materials
DEEP-FRIED FRENCH FRIES IN SLOVAK CATERING: A COMPREHENSIVE EVALUATION OF NUTRITIONAL BENEFITS, HEALTH RISKS, AND SENSORY-TEXTURAL PROPERTIES
Том, номер
15 № 1 В работе
Авторы
Zelenakova Lucia , Gabasova Michaela , Jakabova Silvia , Fikselova Martina , Ailer Lucia , Ailer Stefan , Ciesarova Zuzana , Galik Branislav
DOI
https://doi.org/10.21603/2308-4057-2027-1-698
Опубликовано
20.04.2026
Foods and Raw Materials
RHIZOBIA AS COMPLEX BIOFERTILIZERS FOR WHEAT: BIOLOGICAL NITROGEN FIXATION AND PLANT GROWTH PROMOTION
Том, номер
14 № 1 Опубликован
Авторы
Serazetdinova Yuliya R. , Borodina Ekaterina E. , Fotina Natalya V. , Naik Adarsh , Mudgal Gaurav , Asyakina Lyudmila K.
DOI
https://doi.org/10.21603/2308-4057-2026-1-669
Опубликовано
24.02.2026
Foods and Raw Materials
BRINJAL, TURKEY BERRY, AND WINGED BEAN EXTRACTS: TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY
Том, номер
14 № 2 Опубликован
Авторы
Priyadarshana Sameera , Somawathie Konara , Shafras Mohamed , Sivanandarajah Darsiga
DOI
https://doi.org/10.21603/2308-4057-2026-2-686
Опубликовано
25.03.2026
Foods and Raw Materials
BY-PRODUCTS OF PINUS PUMILA (PALL.) REGEL IN ADAPTOGENIC FUNCTIONAL FOODS
Том, номер
15 № 1 В работе
Авторы
Zhamsaranova Sesegma D. , Shiretorova Valentina G. , Lebedeva Svetlana N. , Erdyneeva Svetlana A. , Tykheev Anatoly A. , Kotova Tatyana I. , Khanturgaev Andrey G.
DOI
https://doi.org/10.21603/2308-4057-2027-1-700
Опубликовано
20.04.2026
Foods and Raw Materials
STABILIZING LIPOSOMES LOADED WITH PROTEINS, AMINO ACIDS, VITAMINS, AND MICROELEMENTS
Том, номер
14 № 2 Опубликован
Авторы
Tsepeleva Irina A. , Yudina Alesya N. , Krasnoshtanova Alla A.
DOI
https://doi.org/10.21603/2308-4057-2026-2-682
Опубликовано
25.03.2026
Foods and Raw Materials
REDEFINING ICED TEA ENRICHED WITH LINDEN EXTRACT AS A NATURAL PRESERVATIVE
Том, номер
15 № 1 В работе
Авторы
Stojanova Monika M. , Demiri Sani , Stojanova Marina T. , Kaya Yalcin , Djukic Dragutin A. , Lalevic Blazo
DOI
https://doi.org/10.21603/2308-4057-2027-1-701
Опубликовано
20.04.2026
Foods and Raw Materials
SOFT-SHELL CLAM FROM THE WATERS OF THE KANDALAKSHA BAY: USE FOR FOOD PURPOSES
Том, номер
14 № 2 Опубликован
Авторы
Shokina Yulia V. , Lutsyk Pavel V. , Reshetnik Ekaterina I. , Gribanova Svetlana L. , Derzhapolskaya Yulia I. , Yiqian Ma
DOI
https://doi.org/10.21603/2308-4057-2026-2-683
Опубликовано
25.03.2026
Foods and Raw Materials
HYDRAULIC LOBE-PUMP INTER-OPERATIONAL TRANSPORTATION OF CHEESE SPREADS
Том, номер
15 № 1 В работе
Авторы
Akhmedova Natalya R. , Levicheva Oksana I. , Naumov Vladimir A.
DOI
https://doi.org/10.21603/2308-4057-2027-1-702
Опубликовано
20.04.2026
Foods and Raw Materials
WHEY AND WATER-ETHANOL SOLUTION AS EXTRACTANTS OF BIOLOGICALLY ACTIVE SUBSTANCES: COMPARATIVE ANALYSIS
Том, номер
14 № 2 Опубликован
Авторы
Stepanova Anna A. , Mitina Alice D. , Velichkovich Natalia S. , Kozlova Oksana V. , Larichev Timothy A. , Proskuryakova Larisa A. , Martirosyan Vladimir V.
DOI
https://doi.org/10.21603/2308-4057-2026-2-687
Опубликовано
25.03.2026
Foods and Raw Materials
AQUEOUS EXTRACT OF ATRIPLEX HORTENSIS AND BETULAE FOLIA AS ACTOPROTECTOR IN RATS
Том, номер
15 № 1 В работе
Авторы
Sergeeva Irina Yu. , Anshukov Andrey V. , Ishchuk Larisa A. , Atuchin Victor V. , Mukhlynina Elena A. , Li Yang , Huang Yuyang , Markov Alexander S. , Permyakova Larisa V. , Kiseleva Tatyana F. , Kleymenov Semyon Yu.
DOI
https://doi.org/10.21603/2308-4057-2027-1-703
Опубликовано
20.04.2026
Foods and Raw Materials
QUALITY MANAGEMENT IN ANIMAL FARMING
Том, номер
12 № 2 Опубликован
Авторы
Soloshenko Vladimir A. , Mager Sergey N.
DOI
https://doi.org/10.21603/2308-4057-2024-2-618
Опубликовано
09.04.2024
Foods and Raw Materials
GEROPROTECTIVE POTENTIAL OF THYMUS VULGARIS L. CALLUS CULTURE AND ITS METABOLITES
Том, номер
14 № 2 Опубликован
Авторы
Fedorova Anastasiya M. , Shevel Arina A. , Kovalenko Svetlana V. , Miller Ekaterina S. , Loseva Anna I. , Altshuler Olga G. , Zaushintsena Alexandra V. , Yustratov Vladimir P.
DOI
https://doi.org/10.21603/2308-4057-2026-2-688
Опубликовано
25.03.2026
Foods and Raw Materials
CELLULASE ENZYME AND CITRIC ACID IN PRODUCING IODINE-ENRICHED AGAR POWDER FROM GRACILARIA TENUISTIPITATA
Том, номер
15 № 1 В работе
Авторы
Hien Bui Thi Thu , Trung Do Minh , Diem Pham Thi , Nguyet Bui Thi Minh , Quyen Vu Thi , Nguyen Nguyen Van
DOI
https://doi.org/10.21603/2308-4057-2027-1-704
Опубликовано
20.04.2026
Foods and Raw Materials
TRIUMPHETA CORDIFOLIA GUM EXTRACT IN THE CLARIFICATION OF SAFRARI SORGHUM WORT
Том, номер
15 № 1 В работе
Авторы
Bassa Zacharie C. , Desobgo Zangue Steve C. , Nso Emmanuel J.
DOI
https://doi.org/10.21603/2308-4057-2027-1-706
Опубликовано
20.04.2026
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