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Archived Papers for Journal

Food systems >>

Vol.4, No.2

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

Publishing Date: 2021-06-30

  1. Ice cream and frozen desserts nutrient compositions: current trends of researches

    Authors: A. V. Landikhovskaya A. A. Tvorogova

  2. Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

    Authors: M. R. Ali R. M. Mohamed T. G. Abedelmaksoud

  3. Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage)

    Authors: L. N. Krikunova E. V. Dubinina S. Yu. Makarov

  4. Saline extraction as a method of obtaining a mixture of biologically active compounds of protein nature from a porcine pancreas

    Authors: E. R. Vasilevskaya M. A. Aryuzina E. S. Vetrova

  5. Development of the technology of juice fruit and vegetable products enriched with collagen

    Authors: Ya. G. Verkhivker E. M. Myroshnichenko S. I. Pavlenko

  6. Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample

    Authors: A. E. Bazhenova O. S. Rudenko M. A. Pesterev N. A. Shcherbakova S. Yu. Misteneva

  7. Preparation and use of the whey protein microparticulate in the sour cream production technology

    Authors: E. I. Melnikova E. B. Stanislavskaya

  8. Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses

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

  9. Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein

    Authors: N. G. Ostreczova A. V. Bobrova

  10. Technological and methodological aspects of the production of low- and lactose-free dairy products

    Authors: Ju. V. Nikitina E. V. Topnikova O. V. Lepilkina O. G. Kashnikova