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Archived Papers for Journal

Food systems >>

Vol.5, No.2

Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

Publishing Date: 2022-07-01

  1. Identification of fish species using the next generation sequencing (NGS) technology

    Authors: T. A. Fomina M. G. Kuleshova M. Yu. Minaev E. A. Konorov

  2. Milk curd self-segmentation in cheesemaking tank

    Authors: I. T. Smykov

  3. Features of food design on a 3D printer. A review

    Authors: E. V. Ulrikh V. V. Verkhoturov

  4. Protein-fat concentrate for enrichment of wheat flour

    Authors: G. N. Pankratov E. P. Meleshkina I. S. Vitol I. A. Kechkin S. N. Kolomiets

  5. Study of the functional properties of a fermented milk product based on mare’s milk

    Authors: E. S. Simonenko N. V. Kupaeva S. V. Simonenko B. M. Manuilov

  6. Scientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillates

    Authors: L. N. Krikunova E. V. Dubinina E. V. Uljanova A. A. Moiseeva S. M. Tomgorova

  7. Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder

    Authors: E. V. Mazukabzova L. V. Zaytseva

  8. Formation of uric acid in grain produced by rhyzopertha dominica (f.)

    Authors: G. A. Zakladnoy A. V. Yaitskikh D. S. Stepanenko

  9. New types of sugar-containing raw materials for food production

    Authors: E. I. Kuzmina O. S. Egorova D. R. Akbulatova D. A. Sviridov M. Yu. Ganin A. A. Shilkin

  10. Study of the antioxidant potential of oat drinks enriched with plant components

    Authors: N. V. Kupaeva M. A. Ilina M. V. Svetlichnaya Yu. N. Zubarev

  11. Effect of the recombinant chymosins of different origins on production process of soft cheese

    Authors: D. S. Myagkonosov I. T. Smykov D. V. Abramov I. N. Delitskaya V. N. Krayushkina