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Archived Papers for Journal

Food systems >>

Vol.7, No.2

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

Publishing Date: 2024-06-30

  1. The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate

    Authors: A. V. Landikhovskaya A. A. Tvorogova S. E. Kochneva

  2. Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry

    Authors: D. I. Aleksanochkin I. A. Fomenko E. A. Alekseeva I. M. Chernukha N. G. Mashentseva

  3. Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates

    Authors: A. A. Tvorogova I. A. Gurskiy Yu. I. Bogdanova

  4. Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine

    Authors: D. A. Utyanov A. V. Kulikovskii D. V. Khvostov A. A. Kurzova

  5. Agro-industrial by-products as a feeding strategy for producing functional milk

    Authors: A. A. Abd El-Maksoud M. A. Radwan H. A.F. Rahmy F. M.F. Elshaghabee A. M. Hamed

  6. Molecular peptide grafting as a tool for creating new generation of biopeptides: A mini-review

    Authors: I. M. Chernukha S. L. Tikhonov N. V. Tikhonova

  7. Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida)

    Authors: G. N. Dubtsova I. S. Vitol

  8. Using the model of closed-loop economy in certain branches of the agro-industrial complex

    Authors: I. V. Petrunina N. A. Gorbunova

  9. Iodine deficiency in Russia: Current state of the problem, global practice and new approaches to therapy

    Authors: I. A. Barkovskaya A. G. Kruchinin I. V. Rozhkova

  10. Justification of membrane filtration parameters in the production of whey protein isolate

    Authors: E. I. Melnikova E. B. Stanislavskaya E. V. Bogdanova E. D. Shabalova

  11. Microscopic methods to study meat and meat product quality

    Authors: V. A. Pchelkina

  12. Food safety knowledge and practices of food handlers at a public Sudanese university

    Authors: Y. M.A. Idris A. A. Mariod Kh. F. Mohamedin A. S. Alshafi

  13. Technological aspects and requirements to raw materials for increasing the nutritional value of glaze

    Authors: E. V. Mazukabzova

  14. Formation of cheese pattern when using monospecies cultures

    Authors: G. M. Sviridenko O. M. Shukhalova D. S. Vakhrusheva D. S. Mamykin

  15. Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks

    Authors: R. R. Vafin I. Yu. Mikhailova I. I. Ageykina

  16. Risk assessment in production of functional food products by means of RCA method

    Authors: A. S. Dydykin Yu. N. Zubarev E. I. Logunova Yu. A. Kuzlyakina

  17. Modern biological methods of processing plant raw materials used to increase its storage capacity

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

  18. Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization

    Authors: I. V. Kucherenko E. V. Kuraeva E. S. Masegnaya

  19. QSAR of acyl alizarin red biocompound derivatives of Rubia tinctorum roots and its ADMET properties as anti-breast cancer candidates against MMP-9 protein receptor: In Silico study

    Authors: M. R.T. Alifiansyah M. A. Herdiansyah R. C. Pratiwi R. P. Pramesti N. W. Hafsyah A. P. Rania Ju. E.R.P. Putra P. A. Cahyono . Litazkiyyah S. K. Muhammad A. A.A. Murtadlo