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Archived Papers for Journal

Food systems >>

Vol.7, No.1

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

Publishing Date: 2024-02-04

  1. Lexible sensors for food monitoring. Part II: Applications

    Authors: D. Luo M. A. Nikitina X. Xiao

  2. Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses

    Authors: A. V. Gutnov G. S. Kachmazov P. N. Chalikidi A. Yu. Tuaeva

  3. Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods

    Authors: R. A. Platova E. V. Zhirkova D. A. Metlenkin A. A. Lysenkova Yu. T. Platov V. A. Rassulov

  4. Food waste as a raw material for production of polyhydroxyalkanoates: State and prospects

    Authors: A. P. Kuznetsova R. I. Al-Shekhadat

  5. Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings

    Authors: O. V. Zinina S. P. Merenkova M. B. Rebezov E. A. Vishnyakova

  6. Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives: A review

    Authors: T. N. Capcanari E. F. Covaliov C. Lu. Negoița

  7. Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field

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

  8. Optimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp

    Authors: D. E. Mohamed A. M. Alian R. M. Mohamed

  9. Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort

    Authors: E. M. Serba E. R. Kryuchkova L. V. Rimareva M. B. Overchenko N. I. Ignatova S. V. Pavlenko

  10. High nutritional value instant flakes produced from various cereal grains

    Authors: W. K. Galal R. S. Abd El-Salam A. M. Marie

  11. Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk

    Authors: A. N. Saalieva A. M. Usubalieva M. M. Musulmanova

  12. Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health

    Authors: L. Rahmah Arif N. M. Ansori Novi I. P. Sari

  13. Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk

    Authors: D. S. Myagkonosov E. V. Topnikova D. V. Abramov O. G. Kashnikova

  14. Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries

    Authors: E. A. Alekseenko N. Yu. Karimova G. V. Semenov I. S. Krasnova O. E. Bakumenko

  15. Prediction of enzyme action for extraction of antimicrobial substances from Sus scrofa and Bos taurus

    Authors: E. K. Polishchuk E. A. Kotenkova

  16. Chemical and microbiological assessment of house-filtered water produced by household water filtration systems

    Authors: A. S. Ammar M. G. El-Ziney A. I. Al-Turki

  17. Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk

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

  18. Impact of different drying treatments on the biochemical and antioxidant activity properties of Egyptian red beetroot

    Authors: E. A. Shehatta S. H. Abo-Raya A. A. Baioumy

  19. Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products

    Authors: E. N. Pirogova E. V. Topnikova E. S. Danilova

  20. Biscuits enriched with the edible powder of Angoumois grain moth (Sitotroga cerealella): Optimization, characterization and consumer perception assessment

    Authors: S. M. Mohsen A. Ashraf S. S. Ahmed T. G. Abedelmaksoud