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Search results: 96 articles

Search string: fat base construction

№	Authors	Title	Volume	Issue	Year

1	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
2	Borodina Alexandra, Veliaev Yurii, Osokin Alexander	Comprehensive Methodological Approach to Determining Lipids in Clams	53	4	2023
3	Бычкова С. М., Жидкова Е. А., Швец О. В.	Due Diligence in Digital Profiling of a Counterparty	53	3	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	Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б.	Effect of Whole Barley Tolokno on the Quality of Biscuits	53	1	2023
6	Куценкова В. С., Неповинных Н. В., Еганехзад С. А.	Hybrid Gel as a Substitute for Hard Fats in Confectionery	53	1	2023
7	Казанцева Е. Г., Лямкин И. И.	Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems	53	1	2023
8	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
9	Вечтомова Е. А., Козлова О. В., Орлова М. М.	Evaluation of Methods for Obtaining Rendered Animal Fats	52	4	2022
10	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
11	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
12	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
13	Кручинин А. Г., Большакова Е. И.	Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein	52	1	2022
14	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
15	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
16	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
17	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
18	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
19	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
20	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
21	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
22	Мухортова А. М., Узбекова О. Р., Лыжов И. И.	TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC	50	2	2020
23	Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И.	Ostrich Fat Production Using Electrolyzed Fluid	50	1	2020
24	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
25	Петрова С. Н., Ещенко А. Р., Минеева Е. М.	FAT CONTENT IN PRESCHOOLERS’ DIET	49	4	2019
26	Садовой В. В., Вобликова Т. В., Пермяков А. В.	FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION	49	4	2019
27	Оразов А., Надточий Л. А., Сафронова А. В.	Assessing the Biological Value of Milk Obtained from Various Farm Animals	49	3	2019
28	Вобликова Т. В., Садовой В. В., Барыбина Л. И.	Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile	49	3	2019
29	Урубков С. А., Хованская С. С., Смирнов С. О.	Amaranth in Diet Therapy of Children with Gluten Intolerance	49	2	2019
30	Захарова Л. М., Абушахманова Л. В.	Low-Fat Butter: Production and Technological Features	49	2	2019
31	Терещук Л. В., Старовойтова К. В.	Hghly Effective Methods of Modification of Fats in Milk-Containing Products	48	3	2018
32	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
33	Исабаев И. Б., Атамуратова Т. И.	Potential raw materials for special use vegetable fatty composite mixtures	48	2	2018
34	Гаргаева А. Г., Гуринович Г. В.	DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES	47	4	2017
35	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
36	Майоров А. А., Усатюк Д. А.	THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT	46	3	2017
37	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
38	Акулинин И. В., Осинцев А. М., Брагинский В. И.	DEVELOPMENT OF OPTICAL DEVICE FOR SEDIMENTATION ANALYSIS OF WHOLE MILK FAT	43	4	2016
39	Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А.	MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS	43	4	2016
40	Мальцева О. М.	MODELING OF ICE FORMATION ON CYLINDRICAL SURFACE OF CAPACITIVE CRYOCONCENTRATOR	42	3	2016
41	Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И.	CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS	41	2	2016
42	Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В.	DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE	41	2	2016
43	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
44	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
45	Буданина Л. Н., Верещагин А. Л., Бычин Н. В.	APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION	37	2	2015
46	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
47	Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А.	FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS	35	4	2014
48	Гомбоева В. В., Плотников Д. А.	COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT	34	3	2014
49	Выборнов А. А., Анисимова Л. В.	INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR	34	3	2014
50	Терещук Л. В., Мамонтов А. С., Старовойтова К. В.	PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS	34	3	2014
51	Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А.	EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE	33	2	2014
52	Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В.	VEGETABLE OILS AS FUNCTIONAL FOODS	33	2	2014
53	Гринькова Г. В., Марцеха Е. В., Шелепов В. Г.	DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS	32	1	2014
54	Ивкова И. А., Пиляева А. С., Копылов Г. М.	DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY	32	1	2014
55	Сергеева И. Ю.	USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES	32	1	2014
56	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
57	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
58	Витченко А. С., Гаврилова Н. Б.	INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING	28	1	2013
59	Журавлева С. В., Прокопец Ж. Г.	BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS	27	4	2012
60	Каленик Т. К., Чернышева И. В.	COMPLEX SYSTEM OF FOODSTUFF QUALITY AND SAFETY ASSESSMENT USING INFORMATION TECHNOLOGIES	27	4	2012
61	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
62	Просеков А. Ю., Бабич О. О., Солдатова Л. С.	EXPERIENCE OF THE DEPARTMENT OF «BIONANOTECHNOLOGY» OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE FIELD OF BIOTECHNOLOGY OF OBTAINING RECOMBINANT ENZYME PREPARATIONS	26	3	2012
63	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
64	Ивкова И. А., Пиляева А. С.	DRY CREAM PRODUCT FOR SPECIAL PURPOSES	25	2	2012
65	Скрипко О. В., Кадникова И. А., Седых В. В.	GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT FOR FOOD CONCENTRATES	24	1	2012
66	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
67	Субботина М. А., Баканов М. В., Колесникова Т. Г.	OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES	24	1	2012
68	Гуринович Г. В., Абдрахманов Р. Н.	THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN	24	1	2012
69	Тошев А. Д., Полякова Н. В., Саломатов А. С.	THE RESEARCH OF TECHNOLOGICAL PROPERTIES OF № 2 PUFFED PEARL BARLEY GRITS	24	1	2012
70	Шмалько Н. А.	COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR	23	4	2011
71	Баженова Б. А., Бальжинимаева С. К.	PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE	23	4	2011
72	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
73	Дашиева Л. Б., Колесникова Н. В., Данилов М. Б.	Development of Chopped Semifinished Poultry Meat Technology	21	2	2011
74	Червецов В. В., Гощанская М. Н., Галстян А. Г.	Innovation Technique of Butter Production from High Fat Cream	21	2	2011
75	Ульрих Е. В.	Proteins and Fat Extraction from Milk Rinse Water	21	2	2011
76	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
77	Терещук Л. В., Савельев И. Д., Старовойтова К. В.	Emulsifying Systems in the Technology of Milk Fat Emulsion Products	19	4	2010
78	Рудницкая Ю. И., Березовикова И. П.	Nutritional Quality of Minced Meat Products with «Flax Flour» Addition	19	4	2010
79	Терещук Л. В., Савельев И. Д.	Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil	19	4	2010
80	Дедков К. А.	Analysis of milch-cow productivity	17	2	2010
81	Гончиг Г., Данилов М. Б., Колесникова Н. В.	Development of convenience foods technology from meat of Mongolian ecotype sheep	17	2	2010
82	Терещук Л. В., Долголюк И. В.	Investigation of coconut paste composition and properties and its usage in spreads production	17	2	2010
83	Остроумов Л. А., Хуснуллина Н. В.	The study of acid-rennet milk coagulation with dry nonfat milk addition	16	1	2010
84	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
85	Леоненко Ю.	Manufacture of processed cheese products with use of dry components On a dairy basis	15	4	2009
86	Винограй Э. .	Paradigmal bases of modernization of system methodology. The article 2. Contours of the new paradigm of development of the device of system researches	15	4	2009
87	Винограй Э. .	Paradigmal bases of modernization of system metodology. The article 1. The critical analysis of the condition of system metodology	15	4	2009
88	Субботина М. .	Physiological aspects of the use of fats in the nourishment	15	4	2009
89	Просеков А., Курбанова М. Г.	АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ	15	4	2009
90	Касымов С., Тулеуов Е.	ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ	15	4	2009
91	Остроумова Т. А., Иванов И. В.	Influence of breed of cattle on structure of milk and manufacture of cheese	14	3	2009
92	Архипов А. Н.	Processed cheese products «Rada» and «Floris»	14	3	2009
93	Остроумова Т. А., Шитов А. П.	Influence of seasonal changes of milk on formation of soft cheeses	13	2	2009
94	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
95	Терещук Л. В., Шишкина Т. Л.	Fatty bases designing for cream-and - vegetative spred of universal purpose	12	1	2009
96	Гиро Т., Чиркова О.	Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний	12	1	2009