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Archived Papers for Journal

Food systems >>

Vol.4, No.3

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

Publishing Date: 2021-09-30

  1. Specialized meat semi-finished products for prevention of liver diseases

    Authors: O. P. Boleshenko M. A. Aslanova A. L. Bero

  2. Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures

    Authors: I. A. Korolev A. A. Tvorogova P. B. Sitnikova

  3. The main factors of marmalade molecular structure formation

    Authors: N. B. Kondratev M. V. Osipov O. S. Rudenko E. V. Kazantsev E. S. Kalinkina

  4. Eyes in cheese: reasons for formation and methods of assessment

    Authors: O. V. Lepilkina O. N. Lepilkina I. V. Loginova

  5. Studies of the content of optical isomers of amino acids in food

    Authors: A. S. Knyazeva D. A. Utyanov A. V. Kulikovskii A. A. Kurzova

  6. Desiccation of hemp seeds by high temperature micronization

    Authors: S. V. Zverev

  7. Influence of different milk-coating enzymes on the process of producing soft cheeses

    Authors: D. S. Myagkonosov I. T. Smykov D. V. Abramov I. N. Delitskaya V. N. Krayushkina

  8. Assessment of microstructural changes in processed products from green peas

    Authors: A. V. Samoilov N. M. Suraeva M. V. Zaytseva

  9. Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content

    Authors: A. A. Ruban M. V. Novikova Zakharova A. A. Kostin