ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 82 articles
Search string: Fat
Authors Title Volume Issue Year
1 Bliadze Vladimir, Yaryshev Vladislav, Nikolaev Alexander Ultrasound Acceleration of Milk Fat Separation 54 4 2024
2 Бородина А. В. , Пименов К. А. , Веляев Ю. О. , Осокин А. Р. Seasonal Dynamics of Tissue Lipids in Bivalve Mollusk Cerastoderma glaucum of Supralittoral Zone 54 3 2024
3 Borodina Alexandra, Veliaev Yurii, Osokin Alexander Comprehensive Methodological Approach to Determining Lipids in Clams 53 4 2023
4 Хасанов Ж. Х., Мирзахмедов Ш. Д., Султонова Э. М., Салихов Ш. И. Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil 53 2 2023
5 Куценкова В. С., Неповинных Н. В., Еганехзад С. А. Hybrid Gel as a Substitute for Hard Fats in Confectionery 53 1 2023
6 Сериков М. С., Нургалиева М. Т. , Мырзабек К. А., Тойшиманов М. Р., Бактыбаева Ф. К. Defining the Composition of Fat Phase in Foods 52 4 2022
7 Вечтомова Е. А., Козлова О. В., Орлова М. М. Evaluation of Methods for Obtaining Rendered Animal Fats 52 4 2022
8 Колпакова В. В., Уланова Р. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Семёнов Г. В. , Шевякова Л. В. Pea and Chickpea Protein Concentrates: Quality Indicators 52 4 2022
9 Сачивко Т. В., Феськова Е. В., Коваленко Н. А., Босак В. Н., Супиченко Г. Н. Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds 52 4 2022
10 Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile 52 3 2022
11 Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies 51 4 2021
12 Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А. Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation 51 4 2021
13 Захаренко А. М., Кириченко К. Ю., Вахнюк И. А., Голохваст К. С. Supercritical Extraction Technology of Obtaining Polyunsaturated Acids from Starfish (Lysastrosoma anthosticta Fisher, 1922) 51 4 2021
14 Короткий И. А., Короткая Е. В., Расщепкин А. Н., Сахабутдинова Г. Ф. Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials 51 1 2021
15 Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. New Functional Product from Horsemeat in Sauce 51 1 2021
16 Харитонов В. Д., Асафов В. А., Искакова Е. Л., Танькова Н. Л., Головач Т. Н., Курченко В. П. Quality Control of Colostrum and Protein Calf Milk Replacers 51 1 2021
17 Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В. RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT 50 2 2020
18 Мистенева С. Ю., Савенкова Т. В., Демченко Е. А., Щербакова Н. А., Герасимов Т. В. RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD 50 2 2020
19 Мухортова А. М., Узбекова О. Р., Лыжов И. И. TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC 50 2 2020
20 Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. Ostrich Fat Production Using Electrolyzed Fluid 50 1 2020
21 Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. The Effect of Acid Composition on the Fermentation Process of Pork Fat 50 1 2020
22 Петрова С. Н., Ещенко А. Р., Минеева Е. М. FAT CONTENT IN PRESCHOOLERS’ DIET 49 4 2019
23 Садовой В. В., Вобликова Т. В., Пермяков А. В. FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION 49 4 2019
24 Оразов А., Надточий Л. А., Сафронова А. В. Assessing the Biological Value of Milk Obtained from Various Farm Animals 49 3 2019
25 Вобликова Т. В., Садовой В. В., Барыбина Л. И. Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile 49 3 2019
26 Захарова Л. М., Абушахманова Л. В. Low-Fat Butter: Production and Technological Features 49 2 2019
27 Терещук Л. В., Старовойтова К. В. Hghly Effective Methods of Modification of Fats in Milk-Containing Products 48 3 2018
28 Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. Yak Meat as a Lucrative Raw Material for Meat Products 48 3 2018
29 Исабаев И. Б., Атамуратова Т. И. Potential raw materials for special use vegetable fatty composite mixtures 48 2 2018
30 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
31 Малютина К. В., Гуринович Г. В. THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING 46 3 2017
32 Майоров А. А., Усатюк Д. А. THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT 46 3 2017
33 Старовойтова К. В., Тарлюн М. А., Терещук Л. В., Мамонтов А. С. FEATURES OF USING OF SOLID NATURAL OILS IN PRODUCTION OF SPREADS 44 1 2017
34 Акулинин И. В., Осинцев А. М., Брагинский В. И. DEVELOPMENT OF OPTICAL DEVICE FOR SEDIMENTATION ANALYSIS OF WHOLE MILK FAT 43 4 2016
35 Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS 43 4 2016
36 Мальцева О. М. MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR 42 3 2016
37 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
38 Гуринович Г. В., Малютина К. В., Субботина М. А. STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE 39 4 2015
39 Ивашина О. А., Терещук Л. В., Старовойтова К. В., Тарлюн М. А. TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS 38 3 2015
40 Буданина Л. Н., Верещагин А. Л., Бычин Н. В. APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION 37 2 2015
41 Куприна А. О., Мамаев А. В., Симоненкова А. П., Яркина М. В. CHANGES IN THE ELEMENTS OF THE MICROSTRUCTURE OF BUTTER WITH ANTIOXIDANT COMPLEX DURING STORAGE 36 1 2015
42 Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А. FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS 35 4 2014
43 Гомбоева В. В., Плотников Д. А. COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT 34 3 2014
44 Выборнов А. А., Анисимова Л. В. INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR 34 3 2014
45 Терещук Л. В., Мамонтов А. С., Старовойтова К. В. PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS 34 3 2014
46 Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В. VEGETABLE OILS AS FUNCTIONAL FOODS 33 2 2014
47 Гринькова Г. В., Марцеха Е. В., Шелепов В. Г. DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS 32 1 2014
48 Ивкова И. А., Пиляева А. С., Копылов Г. М. DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY 32 1 2014
49 Ярцева Н. В., Долганова Н. В. DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM 31 4 2013
50 Марьин В. А., Верещагин А. Л., Фомина И. Г. CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES» 30 3 2013
51 Витченко А. С., Гаврилова Н. Б. INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING 28 1 2013
52 Журавлева С. В., Прокопец Ж. Г. BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS 27 4 2012
53 Смирнова И. А., Гралевская И. В., Штригуль В. К., Смирнов Д. А. INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION 26 3 2012
54 Ивкова И. А., Пиляева А. С. DRY CREAM PRODUCT FOR SPECIAL PURPOSES 25 2 2012
55 Ивкова И. А., Пиляева А. С. INFLUENCE OF DIFFERENT TYPES OF PACKING AND STORAGE MODES ON QUALITY OF DRIED HIGH-FAT CANNED MILK OF SPECIAL PURPOSE 24 1 2012
56 Субботина М. А., Баканов М. В., Колесникова Т. Г. OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES 24 1 2012
57 Гуринович Г. В., Абдрахманов Р. Н. THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN 24 1 2012
58 Тошев А. Д., Полякова Н. В., Саломатов А. С. THE RESEARCH OF TECHNOLOGICAL PROPERTIES OF № 2 PUFFED PEARL BARLEY GRITS 24 1 2012
59 Шмалько Н. А. COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR 23 4 2011
60 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
61 Решетник Е., Максимюк В., Уточкина Е. THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST 23 4 2011
62 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
63 Червецов В. В., Гощанская М. Н., Галстян А. Г. Innovation Technique of Butter Production from High Fat Cream 21 2 2011
64 Ульрих Е. В. Proteins and Fat Extraction from Milk Rinse Water 21 2 2011
65 Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И. The technology factor influence on the combined cheese product quality 21 2 2011
66 Терещук Л. В., Савельев И. Д., Старовойтова К. В. Emulsifying Systems in the Technology of Milk Fat Emulsion Products 19 4 2010
67 Рудницкая Ю. И., Березовикова И. П. Nutritional Quality of Minced Meat Products with «Flax Flour» Addition 19 4 2010
68 Терещук Л. В., Савельев И. Д. Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil 19 4 2010
69 Дедков К. А. Analysis of milch-cow productivity 17 2 2010
70 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
71 Терещук Л. В., Долголюк И. В. Investigation of coconut paste composition and properties and its usage in spreads production 17 2 2010
72 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
73 Емелин В. П., Бокарев А. В., Трифанов И. Influence of some key parameters of work hydrodynamical grinder-dispersant а on formation of pastelike dairy products 15 4 2009
74 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
75 Субботина М. . Physiological aspects of the use of fats in the nourishment 15 4 2009
76 Просеков А., Курбанова М. Г. АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ 15 4 2009
77 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
78 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
79 Архипов А. Н. Processed cheese products «Rada» and «Floris» 14 3 2009
80 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 13 2 2009
81 Тыщенко Е. А., Терещук Л. В., Павельева Е. Г. Studying of change of indicators of quality of red palm-oil in the course of storage 13 2 2009
82 Терещук Л. В., Шишкина Т. Л. Fatty bases designing for cream-and - vegetative spred of universal purpose 12 1 2009