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Archived Papers for Journal

Food systems >>

Vol.7, No.3

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

Publishing Date: 2024-10-02

  1. Functional characteristics and molecular structural modification of plant proteins. Review

    Authors: V. V. Kolpakova V. A. Byzov

  2. The use of alternative protein sources in quail diets: A review

    Authors: M. A. Polubesova E. V. Mechtaeva A. D. Chernov V. Yu. Sitnov A. Z. Zhuravleva

  3. Technological aspects of managing the structural and mechanical properties of wheat bread crumb

    Authors: V. Ya. Chernykh E. V. Alekseenko D. O. Smetanin Kh. A. Baluyan Yu. Yu. Pechnikova

  4. Current state and prospects of dihydroquercetin application in food industry

    Authors: A. A. Ushkalova T. Zhang L. Baochen

  5. Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach

    Authors: S. S. Smuda R. M. Mohamed T. G. Abedelmaksoud

  6. Sulfur dioxide in white sugar: Source of income, reference values

    Authors: L. I. Belyaeva M. K. Pruzhin A. V. Ostapenko A. S. Vlasenko

  7. Application of whey protein microparticulates in the production of ice cream and other dairy products

    Authors: P. B. Sitnikova N. V. Kazakova

  8. Emerging pollutants: Risks in salmon fish migration. A review

    Authors: L. S. Abramova A. V. Kozin E. S. Guseva

  9. Microplastics: Features of appearance, identification methods (subject review)

    Authors: D. M. Myalenko

  10. Allergy to aquatic biological resources as food

    Authors: S. A. Tsarin N. M. Stolyarchuk A. V. Kuznetsov

  11. Lactobacilli as additional cultures in cheese making

    Authors: N. P. Sorokina I. V. Kucherenko A. L. Bruckaya

  12. World practice of wheat flour classification

    Authors: A. V. Baskakov L. V. Zaytseva S. Yu. Misteneva N. V. Ruban

  13. The influence of storage conditions on the dynamics of physicochemical markers of champignon (Agaricus bisporus) quality

    Authors: N. E. Posokina O. V. Bessarab O. V. Karastoyanova N. V. Korovkina

  14. Utilization of artichoke (Cynara scolymus L.) by-products for enhancing nutritional value and phytochemical content of cookies

    Authors: A. S.M. Ammar Y. M. Riyad A. A.A. Ebrahiem

  15. Current developments in grain science. Review

    Authors: E. P. Meleshkina L. V. Vanina I. S. Vitol

  16. Determination of optimal technological conditions for the manufacture of semi-finished products from gooseberry fruit

    Authors: O. V. Golub O. K. Motovilov N. V. Motovilova N. I. Davydenko

  17. Hydrolysates of mare's milk proteins. Immunochemical and physico-chemical characteristics

    Authors: E. S. Semenova E. S. Simonenko S. V. Simonenko S. N. Zorin V. K. Mazo

  18. The influence of the volume fraction of meat in dumplings on their cooking time

    Authors: V. N. Makarov A. R. Sadykov D. C. Chetverikova

  19. Colorimetric method for estimating the intensity of heat load during milk pasteurization

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

  20. Sustainable agriculture development for food safety and nutrition

    Authors: N. K. Z. AlFadhly A. A. Al-Temimi Z. T. Alkanan A. В. Altemimi M. I. Younis A. M. Giuffrè T. G. Abedelmaksoud