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Archived Papers for Journal

Food systems >>

Vol.6, No.1

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

Publishing Date: 2023-03-31

  1. Modern non-thermal method of processing plant raw materials used to increase its storability

    Authors: N. E. Posokina A. I. Zakharova

  2. Modern biodegradable materials with accelerated degradation for dairy and food products (subject review)

    Authors: D. M. Myalenko

  3. Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes

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

  4. The texture of non-fat yogurt with proteins isolates and concentrates

    Authors: I. A. Gurskiy

  5. Enzymatic proteolysis during the conversion of milk into cheese

    Authors: O. V. Lepilkina A. I. Grigorieva

  6. Avocado fruit sorting by hyperspectral images

    Authors: D. A. Metlenkin R. A. Platova Yu. T. Platov O. V. Fedoseenko O. V. Sadkova

  7. Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties

    Authors: R. H. Tlay S. J. Abdul-Abbas A.А. А. El-Maksoud A. B. Altemimi T. G. Abedelmaksoud

  8. Development of a personalized diet using the structural optimization method

    Authors: A. B. Lisitsyn I. M. Chernukha M. А. Nikitina

  9. Study of the possibility of producing semi-hard cheeses from frozen goat’s milk

    Authors: V. A. Mordvinova G. M. Sviridenko I. L. Ostroukhova D. V. Ostroukhov

  10. Biologically active substances of elder: Properties, methods of extraction and preservation

    Authors: L. Ch. Burak A. N. Sapach

  11. Evaluation of the consequences of the toxic effects of food sweeteners with bioassay

    Authors: A. V. Samoilov N. M. Suraeva M. V. Zaytseva

  12. Influence of different milk-clotting enzymes on the process of producing semihard cheeses

    Authors: D. S. Myagkonosov I. T. Smykov D. V. Abramov I. N. Delitskaya E. G. Ovchinnikova

  13. Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze

    Authors: L. V. Zaytseva E. V. Mazukabzova M. N. Bogachuk