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Archived Papers for Journal

"Foods and Raw materials" Journal >>

Vol.6, No.2

Publisher: Kemerovo State University

Publishing Date: 2018-12-20

  1. Effect of sodium bicarbonate residue on some characteristics of processed meat products

    Authors: Behrouz Akbari-adergani Neda Sallak Gholamreza Jahed khaniki Noushin Rastkari Parisa Sadighara

  2. Study of lysate activity to modificate collagene raw materials to use in sausage mixture

    Authors: Andrey M. Danilov Bayana A. Bazhenova Michail B. Danilov Alexandr V. Gerasimov

  3. Prospects for using pine nut products in the dairy industry

    Authors: Lyubov S. Dyshluk Stanislav A. Sukhikh Svetlana A. Ivanova Irina A. Smirnova Margarita A. Subbotina Anna V. Pozdnyakova Evgeniy N. Neverov Sergey Yu. Garmashov

  4. Microstructure and cooking quality of barley-enriched pasta produced at different process parameters

    Authors: Indira Kosović Mirta Benšić Đurđica Ačkar Antun Jozinović Žaneta Ugarčić Jurislav Babić Borislav Miličević Drago Šubarić

  5. Optimisation of a process for cocoa-based vermicelli

    Authors: Jyoti Singh Krishna Kalyan Abigail Yikona Sourav Sen Sawinder Kaur Yogesh Gat Navneet Kaur Prasad Rasane

  6. Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment

    Authors: Оlena V. Vasylyshyna

  7. Prospects of using extremely low doses of physical factors impact in food biotechnology

    Authors: Tatiana N. Danilchuk Vera I. Ganina

  8. Genetic identification of bovine leukaemia virus

    Authors: Irina M. Donnik Ramil R. Vafin Aram G. Galstyan Anna S. Krivonogova Aigul Y. Shaeva Khamid Kh. Gilmanov Rufiya G. Karimova Sergey V. Tyulkin; Jacek Kuźmak

  9. Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting

    Authors: Albert H.-H. Nugmanov Panagiotis Hadjisimu Lyubov M. Titova Igor Yu. Aleksanyan Maria M. Shamova

  10. Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

    Authors: Nikita A. Petrov Yuliya S. Sidorova Varuzhan A. Sarkisyan Yuliya V. Frolova Sergey N. Zorin Alla A. Kochetkova Vladimir K. Mazo

  11. Intensification of thermal and rheological processes in a scraped-surface apparatus

    Authors: Valdur Au. Aret Marianna I. Kremenevskaya Aleksey Yu. Krupoderov Olga A. Sosnina Valentina P. Chibiryak Vasily А. Sazonov

  12. Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane

    Authors: Sergey P. Babenyshev Pavel G. Nesterenko Andrey A. Bratsikhin Vladimir E. Zhidkov Dmitriy S. Mamay Alexandr T. Maximenko

  13. Durability of cutter assemblies and its causative factors

    Authors: Alexandr I. Nekoz Oleksandr L. Venglovsky Alexandr V. Batrachenko

  14. Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method

    Authors: Aleksandr A. Zhilin Aleksandr V. Fedorov Dmitry M. Grebenshchikov

  15. Sports and energy drinks

    Authors: Friedhelm Diel Roman A. Khanferyan

  16. Natural sweeteners: health benefits of stevia

    Authors: Sukhmani Gandhi Yogesh Gat Shalini Arya Vikas Kumar Anil Panghal Ashwani Kumar

  17. Sport nutrition: the role of macronutrients and minerals in endurance exercises

    Authors: Rudolf Valenta Yulia A. Dorofeeva

  18. Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

    Authors: Islam M. A. Abd-Allah Mohamed A. Rabie Abdelrahman M. Sulieman Dalia M. Mostfa Ahmed A. El-Badawi

  19. Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis

    Authors: Radoslav Grujić Danica Savanović

  20. Marbled beef quality grades under various ageing conditions

    Authors: Ilya V. Kozyrev Tatyana M. Mittelshtein Viktoriya A. Pchelkina Tatyana G. Kuznetsova Andrey B. Lisitsyn

  21. Prospects for DNA authentication in wine production monitoring

    Authors: Lev A. Oganesyants Ramil R. Vafin Aram G. Galstyan Vladislav K. Semipyatniy Sergey A. Khurshudyan Anastasia E. Ryabova

  22. Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials

    Authors: Inna V. Simakova Tatyana M. Giro Alexey A. Vasilyev

  23. Criteria for standartization of probiotic components in functional food products

    Authors: Andrey S. Sukhikh Yuliya V. Zakharova Arseniy E. Yuzhalin Anatoliy T. Bykov Tatʹyana V. Kotova Valeriy M. Poznyakovskiy

  24. Informational support as an element of state control of agriculture

    Authors: Svetlana M. Bychkova Elena A. Zhidkova Dmitrii V. Eliashev

  25. Economic effect of innovative flour-based functional foods production

    Authors: Vladimir G. Lobanov Yuliya I. Slepokurova Irina M. Zharkova Tatʹyana N. Koleva Yuriy F. Roslyakov Ana P. Krasteva

  26. Matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics in Simulink

    Authors: Anatoly A. Khvostov Viktor I. Ryazhskikh Gazibeg O. Magomedov Aleksey A. Zhuravlev