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Search results: 87 articles

Search string: Nutrition assessment

№	Authors	Title	Volume	Issue	Year

1	Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В.	New Technology of Bakery Products of Whole-Ground Spelt Flour	54	3	2024
2	Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А.	Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)	54	2	2024
3	Стаценко Е. С., Штарберг М. А., Бородин Е. А.	Functional Biscuits with Soy Protein	53	3	2023
4	Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С.	New Technology of Functional Bakery Products	53	3	2023
5	Адавиа Р., Декаянти Т. , Асламиа А. , Уахью М., Пуспитасари Ф.	Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment	53	3	2023
6	Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И.	Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids	53	1	2023
7	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
8	Мазалевский В. Б. , Голуб О. В., Чекрыга Г. П., Бородай Е. В. , Мотовилов О. К.	Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels	52	4	2022
9	Урубков С. А., Королёв А. А. , Смирнов С. О.	Cereals and Cereal Products for Dietary Preventive Nutrition	52	3	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	Кусова И. У., Ильдирова С. К., Федотова Н. А., Быстров Д. И.	Pâté with Inulin Supplement	52	2	2022
12	Рензяева Т. В., Тубольцева А. С., Рензяев А. О.	Various Flours in Pastry Production Technology	52	2	2022
13	Вебер А. Л., Леонова С. А., Кондратьева О. В.	Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas	52	1	2022
14	Шемчук М. А., Шадрин В. Г., Комарчева О. С., Коновалова О. В.	Digital Marketing Communications in the Sports Nutrition Market	52	1	2022
15	Янковская В. С., Дунченко Н. И., Михайлова К. В.	New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry	52	1	2022
16	Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л.	Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects	51	4	2021
17	Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В.	Fermented Milk Beverages Fortified with Soy Protein	51	4	2021
18	Миллер Ю. Ю., Киселева Т. Ф., Арышева Ю. В.	Forming Soy Malt Quality with Organic Growth Promoters	51	2	2021
19	Праскова Ю. А., Киселева Т. Ф., Резниченко И. Ю., Фролова Н. А., Шкрабтак Н. В., Лоуренс Ю.	Biologically Active Substances of Vitis amurensis Rupr.: Preventing Premature Aging	51	1	2021
20	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
21	Бочкарева З. А., Волшенкова Е. С.	ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE	50	2	2020
22	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
23	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
24	Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В.	Food Fortification as a Preventive Factor of Micronutrient Deficiency	50	1	2020
25	Рубан Н. Ю., Резниченко И. Ю.	Preferences of People of Advanced and Gerontic Age in Diet Formation	50	1	2020
26	Черниченко С. Г., Котов Р. М.	ASSESSING CREDIT RISK IN THE SPHERE OF COMMERCIAL LENDING TO ORGANIZATIONS OF THE KEMEROVO REGION	49	4	2019
27	Позднякова О. Г., Казакова М. А., Австриевских А. Н., Позняковский В. М.	EFFECT OF ANTIOXIDANT VITAMIN COMPLEX ON DISEASE PREVENTION	49	4	2019
28	Ворошилин Р. А., Рассолов С. Н., Ульрих Е. В., Курбанова М. Г.	EFFECT OF WILD CHAMOMILE EXTRACTS ON THE COMPLEX OF ECONOMIC BENEFITS OF RABBIT MEAT	49	4	2019
29	Петрова С. Н., Ещенко А. Р., Минеева Е. М.	FAT CONTENT IN PRESCHOOLERS’ DIET	49	4	2019
30	Невская Е. В., Тюрина И. А., Тюрина О. Е., Шулбаева М. Т., Потапова М. Н., Головачева Я. С.	HEALTHY BAKERY COMPOSITE MIXES	49	4	2019
31	Дриль А. А.	PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS	49	4	2019
32	Смирнов С. О., Фазуллина О. Ф.	Non-Traditional Raw Materials in Pasta Production of High Nutrition Value	49	3	2019
33	Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А.	Oat Protein Concentrate As Part of Curd Product for Sport Nutrition	49	3	2019
34	Табаторович А. Н., Резниченко И. Ю.	Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid	49	2	2019
35	Каширских Е. В., Бабич О. О., Кригер О. В.	Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties	49	2	2019
36	Куценкова В. С., Неповинных Н. В., Лямина Н. П., Сенчихин В. Н.	Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials	49	1	2019
37	Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В.	Syrups in Sugar Confectionery Products of High Nutritional Value	49	1	2019
38	Егорова Е. Ю., Резниченко И. Ю.	Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes	48	2	2018
39	Гаврилова Н. Б., Чернопольская Н. Л., Банникова А. В., Евдокимов И. А., Шрамко М. И.	Investigation of the immobilization of probiotics as a method for their protection and delivery to the human gastrointestinal tract	48	2	2018
40	Черниченко С. Г., Котов Р. М., Гильмулина С. А.	. Experimental synthetic approach to segment assessment of aggregate credit risk	48	1	2018
41	Орымбетова Г. Э., Шамбулова Г. Д., Орымбетов Э. М., Касымова М. К., Кобжасарова З. И.	Assessment of nitrates content in vegetables grown in South Kazakhstan Region (Shymkent city)	48	1	2018
42	Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л.	Breadsticks with enhanced nutritional value for salt-free nutrition	48	1	2018
43	Магомедов Г. О., Лобосова Л. А., Журахова С. Н.	JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES	46	3	2017
44	Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н.	SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY	46	3	2017
45	Шеметова Е. В., Бойцова Т. М.	SCHOOLCHILDREN NUTRITION OF PRIMORSKY KRAI: CURRENT SITUATION, QUALITY, MONITORING	45	2	2017
46	Трихина В. В., Австриевских А. Н.	SPECIALIZED PRODUCT FOR WATER-SALT BALANCE IMPROVEMENT IN THE BODY OF WORKERS OF HOT WORK SHOPS OF METALLURGICAL ENTERPRISES	45	2	2017
47	Шамова М. М., Мухаметова Ю. Р., Австриевских А. Н.	JUSTIFICATION OF PRESCRIPTION COMPOSITION AND REGULATED QUALITY PARAMETERS OF «OLEOPREN NEURO» SPECIALIZED PRODUCT	44	1	2017
48	Голуб О. В., Степанова Е. Н., Тяпкина Е. В.	NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES	44	1	2017
49	Саженова Ю. М., Лупинская С. М.	DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE	43	4	2016
50	Самченко О. Н., Меркучева М. А.	MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS	43	4	2016
51	Скрипко О. В., Литвиненко О. В., Покотило О. В.	SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS	42	3	2016
52	Сельская И. Л., Резниченко И. Ю., Титоренко Е. Ю., Пегушева А. В.	COMPARATIVE EVALUATION OF QUALITY AND COMPETITIVENESS OF NATURAL HONEY SAMPLES	41	2	2016
53	Лавров А. М., Поликарпова Л. А.	ASSESSMENT OF INDUSTRY COMPETITIVE POSITION (ON EXAMPLE OF THE KEMEROVO MEAT-PACKING PLANT)	40	1	2016
54	Куракин М. С.	INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION	40	1	2016
55	Федулова Е. А., Алабина Т. А., Березина Н. М.	METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES	40	1	2016
56	Крумликов В. Ю., Изгарышева Н. В., Pozo-Dengra J., Кригер О. В.	DEVELOPMENT OF PROTEIN FOAMER TECHNOLOGY FOR USE IN SPORTS NUTRITION	37	2	2015
57	Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS	37	2	2015
58	Федосеева У. С., Полякова Л. И.	SYSTEM OF SUPPLIERS’ ASSESSMENT IN FOOD SAFETY MANAGEMENT	37	2	2015
59	Трихина В. В., Лазаревич Е. Л., Колтун В. З.	CLINICAL TESTS OF PROPHYLACTIC DRINK EFFICIENCY FOR WORKERS OF INDUSTRIAL ENTERPRISES	36	1	2015
60	Трихина В. В., Лазаревич Е. Л., Вековцев А. А.	DEVELOPMENT OF THE PROGRAM AND METHODICAL RECOMMENDATIONS TO CORRECT NUTRITION OF WORKERS OF METALLURGICAL ENTERPRISES	36	1	2015
61	Тихонова О. Ю., Резниченко И. Ю., Зоркина Н. Н.	INVESTIGATION OF CONSUMER PREFERENCES REGARDING FOODS LABELING AND QUALITY ASSESSMENT	36	1	2015
62	Тихонова О. Ю., Резниченко И. Ю.	METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING	36	1	2015
63	Невская Е. В., Шлеленко Л. А., Бородулин Д. М.	OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION	36	1	2015
64	Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И.	PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING	36	1	2015
65	Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А.	FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS	35	4	2014
66	Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П.	TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO	35	4	2014
67	Гомбоева В. В., Плотников Д. А.	COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT	34	3	2014
68	Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE	33	2	2014
69	Козлов В. П.	FORMATION OF AN INTEGRATED APPROACH TO MANAGEMENT OF AUDITOR RISK	33	2	2014
70	Решетник Е. И., Шарипова Т. В., Максимюк В. А.	INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP	33	2	2014
71	Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А.	INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE	33	2	2014
72	Галиева А. И., Резниченко И. Ю., Иванец Г. Е.	SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE	33	2	2014
73	Науменко Е. А., Анохина О. Н.	STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE	32	1	2014
74	Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О.	ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS	31	4	2013
75	Дымова Ю. И., Рогалевская Н. В., Попова Д. Г., Тыщенко Е. А.	DEVELOPMENT AND DEFINITION OF QUALITY CHARACTERISTICS OF A SPECIALIZED FOOD PRODUCT USING LOCAL HERBS	30	3	2013
76	Хвыля С. И., Габараев А. А., Пчелкина В. А.	STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS	29	2	2013
77	Колесникова Т. Г., Субботина М. А., Шубенкина Н. С.	STUDY ON THE CHEMICAL COMPOSITION OF THE PROTEIN-LIPID PRODUCT OF PINE NUTS	29	2	2013
78	Вагайцева Е. А., Строкольская Т. А.	THE INFLUENCE OF NUTRITION ON THE HEALTH OF SCHOOLCHILDREN AND STUDENTS OF THE KEMEROVO REGION	28	1	2013
79	Нициевская К. Н.	DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT	25	2	2012
80	Василовский А. М., Куркатов С. В.	HYGIENIC SAFETY ASSESSMENT OF FOOD MADE IN KRASNOYARSK TERRITORY	24	1	2012
81	Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И.	SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS	23	4	2011
82	Дерюшева О. В., Бакайтис В. И., Дерюшева Т. В.	FOOD AND BIOACTIVE SUBSTANCES IN FRESH BURDOCK STALKS	22	3	2011
83	Киселева Т. Ф., Григорьева М. С., Золин А. Г.	Dietary jams with low glycemic index	20	1	2011
84	Киселев В. М., Григорьева Р. З., Зоркина Н. Н.	Formula and technology of semi-finished biscuit of high nutritional quality	19	4	2010
85	Субботина М. А.	Development of melted cheese products formula with cedar paste	18	3	2010
86	Пушмина И. Н.	Semifinished products from plant raw materials and functional foods based on them: concept of quality formation	18	3	2010
87	Разумникова И. С., Козлова О. В., Дороганова А. В., Аветисян Г. А.	The perspective approach to development of foods of special purposes for prevention of hypertensive illness and chronic heart insufficiency	16	1	2010