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Search string: functional component

№	Authors	Title	Volume	Issue	Year

1	Сибирцев В. С., Сибирцев В. С., Кузьмин А. Г., Титов Ю. А. , Зайцева А. Ю., Шерстнёв В. В.	Gas Mass Spectrometry of Industrial Yogurts	54	2	2024
2	Серба Е. М., Юраскина Т. В., Римарева Л. В., Таджибова П. Ю., Соколова Е. Н., Волкова Г. С.	Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review	53	3	2023
3	Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С.	New Technology of Functional Bakery Products	53	3	2023
4	Турганбаева Н. К., Мусульманова М. М., Кыдыралиев Н. А.	Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins	53	3	2023
5	Храмова В. Н., Сурков Д. И., Лубчинский К. А.	Effect of Microwave Radiation on the Chemical Composition of Chickpeas	53	1	2023
6	Гордиенко К. А., Гордиенко А. Б. , Журавлев Ю. Н.	A Theoretical Study of Structural, Electronic, and Vibration Properties of Acetylcholine Chloride and Bromide	52	4	2022
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	Дунченко Н. И., Янковская В. С.	A New Approach to Developing the Quality of Yoghurts with Functional Ingredients	52	2	2022
9	Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И.	Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts	52	2	2022
10	Стаценко Е. С., Штарберг М. А., Бородин Е. А.	Isoflavonoids in Soy and Soy-Containing Foods	52	2	2022
11	Курченко В. П., Головач Т. Н., Сушинская Н. В., Тарун Е. И. , Дудчик Н. В., Цыганков В. Г., Евдокимов И. А., Лодыгин А. Д.	Multicomponent Composites of Cyclodextrin Nanocomplexes with Biologically Active Substances for Functional Foods	52	2	2022
12	Рязанцева К. А., Шерстнева Н. Е.	Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry	52	2	2022
13	Рензяева Т. В., Тубольцева А. С., Рензяев А. О.	Various Flours in Pastry Production Technology	52	2	2022
14	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
15	Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В.	Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application	51	2	2021
16	Титов Е. И., Краснова И. С., Ганина В. И., Семенова Е. Г.	Freeze-Dried Food in the Diet of Temporary Residents of the Far North	51	1	2021
17	Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц.	New Functional Product from Horsemeat in Sauce	51	1	2021
18	Резниченко И. Ю., Рензяева Т. В., Рензяев А. О.	COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL	50	2	2020
19	Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А.	NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN	50	2	2020
20	Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В.	Berry Raw Materials in Functional Soft Cheese Production	50	1	2020
21	Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О.	Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides	50	1	2020
22	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
23	Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А.	Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis	49	2	2019
24	Иванова С. А., Милентьева И. С., Асякина Л. К., Лукин А. А., Кригер О. В., Петров А. Н.	Biologically Active Substances of Siberian Medical Plants in Functional Wgey-Based Drinks	49	1	2019
25	Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А.	Improving the Salting Technology for Fermented Maral Meat Products	48	4	2018
26	Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н.	The Use of Milk Protein in the Production of Jelly Products	48	3	2018
27	Лобач Е. Ю., Вековцев А. А., Никитюк Д. Б., Позняковский В. М.	. Full-scale testing of biologically active additive “Ivlaxinˮ in patients with acute inflammatory diseases	48	2	2018
28	Сачивко Т. В., Коваленко Н. А., Супиченко Г. Н., Босак В. Н.	Enantiomeric composition of essential oils Ocimum L. components	48	1	2018
29	Гаргаева А. Г., Гуринович Г. В.	DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES	47	4	2017
30	Рензяева Т. В., Тубольцева А. С., Рензяев А. О.	FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES	47	4	2017
31	Гаврилова Н. Б., Темирбаева М. В.	SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT	47	4	2017
32	Болдина А. А., Сокол Н. В., Санжаровская Н. С.	USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY	47	4	2017
33	Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н.	SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY	46	3	2017
34	Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М.	FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS	45	2	2017
35	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А.	SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY	45	2	2017
36	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
37	Крикунова Л. Н., Песчанская В. А., Дубинина Е. В.	SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.Part 1. Dynamic of distribution of volatile components by distillation of fermented wort	44	1	2017
38	Самченко О. Н., Меркучева М. А.	MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS	43	4	2016
39	Соболь И. В.	THE USE OF HIGHLY PURIFIED SUNFLOWER PECTIN IN FUNCTIONAL FOODS	43	4	2016
40	Сергеева И. Ю.	CLASSIFICATION OF TURBIDITY COMPONENTS OF BEVERAGES FROM PLANT RAW MATERIAL	42	3	2016
41	Мышалова О. М., Гуринович Г. В., Гурикова Я. С.	COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY	42	3	2016
42	Аникина В. А., Чиркина Т. Ф.	FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT	42	3	2016
43	Скрипко О. В., Литвиненко О. В., Покотило О. В.	SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS	42	3	2016
44	Майоров А. А., Бузоверов С. Ю., Сурай Н. М.	INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES	41	2	2016
45	Старовойтова К. В., Терещук Л. В.	PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION	41	2	2016
46	Пушмина И. Н., Первышина Г. Г., Захарова Л. М., Пушмина В. В.	RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS	40	1	2016
47	Болдина А. А., Сокол Н. В., Санжаровская Н. С.	THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR	40	1	2016
48	Крикунова Л. Н., Дубинина Е. В., Алиева Г. А.	THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE	40	1	2016
49	Григорьева Р. З., Мотырева О. Г., Шевелева Г. И.	DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS	39	4	2015
50	Черевач Е. И., Теньковская Л. А.	THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS	39	4	2015
51	Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М.	CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION	38	3	2015
52	Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М.	PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS	38	3	2015
53	Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю.	DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS	37	2	2015
54	Устинова Ю. В., Латкова Е. В., Позняковский В. М.	DEVELOPMENT, CHARACTERIZATION AND EFFICIENCY EVALUATION OF NEW GENERATION ENTEROSORBENT	37	2	2015
55	Шуршикова Г. В., Котарев В. И., Дерканосова Н. М., Василенко О. А., Золотарева Н. И.	METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)	37	2	2015
56	Марьин В. А., Харитонов Д. В., Харитонова И. В.	THE UNSOLVED FUNDAMENTAL PROBLEMS OF GENERAL MICROBIOLOGY	37	2	2015
57	Попова Д. Г., Титоренко Е. Ю., Позняковский В. М.	INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS	36	1	2015
58	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
59	Потапова К. В., Бакуменко О. Е.	STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS	36	1	2015
60	Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н.	BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS	35	4	2014
61	Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В.	FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY	35	4	2014
62	Решетник Е. И., Водолагина Е. Ю., Максимюк В. А.	INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT	35	4	2014
63	Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М.	DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN	34	3	2014
64	Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г.	FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS	34	3	2014
65	Семенов В. А., Латков Н. Ю., Кошелев Ю. А., Позняковский В. М.	APPLICATION OF PANTOGEMATOGEN IN SPORTS MEDICAL PRACTICE	33	2	2014
66	Куропаткина О. В., Андреева А. А., Кирдяшкин В. В.	DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES	33	2	2014
67	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
68	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
69	Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В.	VEGETABLE OILS AS FUNCTIONAL FOODS	33	2	2014
70	Патракова И. С., Гуринович Г. В., Алексеевнина О. Я.	STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION	32	1	2014
71	Иванов С. В., Кишенько И. И., Крыжова Ю. П.	SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS	32	1	2014
72	Сергеева И. Ю.	USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES	32	1	2014
73	Решетник Е. И., Максимюк В. А., Уточкина Е. А.	EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT	31	4	2013
74	Влощинский П. Е., Березовикова И. П., Колпаков А. Р., Клеблеева Н. Г.	EFFECT OF MULTICOMPONENT CEREAL MIXTURES ON GLUCOSE LEVEL IN EXPERIMENTAL ANIMALS’ BLOOD	30	3	2013
75	Секлецова О. В., Секлецова О. В., Кузнецова О. С., Михайлова И. А.	ECONOMIC ASSESSMENT OF PRODUCTION OF A NEW PRODUCT OF FUNCTIONAL AND TREATMENT-AND-PROPHYLACTIC PRESCRIPTION	28	1	2013
76	Бибик И. В., Гужель Ю. А.	TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT	28	1	2013
77	Мусина О. Н., Лисин П. А.	SYSTEM MODELING OF MULTICOMPONENT FOODS	27	4	2012
78	Терещук Л. В., Ивашина О. А.	TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES	27	4	2012
79	Захарова Л. М., Орехова С. В., Захаренко М. А., Лозманова С. С.	INVESTIGATION OF TECHNOLOGICAL PARAMETERS OF FUNCTIONAL FERMENTED MILK PRODUCT	25	2	2012
80	Самченко О. Н., Каленик Т. К., Вершинина А. Г.	PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS	25	2	2012
81	Вагайцева Е. А.	THE USE OF FUNCTIONAL FOOD AT CHILDREN'S TREATMENT-AND-PROPHYLACTIC INSTITUTIONS IN THE CITY OF KEMEROVO	25	2	2012
82	Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А.	DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT FOR SKIN IMPROVEMENT	24	1	2012
83	Челнакова Н. Г., Тенешев Е. И., Голуб О. В.	DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT WITH DEFINITE FUNCTIONAL PROPERTIES	24	1	2012
84	Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В.	ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS	24	1	2012
85	Бибик И. В., Глинёва Ю. А.	PROSPECTS OF USING PINE NEEDLES EXTRACT IN THE PRODUCTION OF FUNCTIONAL DRINKS	24	1	2012
86	Сафронова Т. Н., Ермош Л. Г., Березовикова И. П.	TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT	24	1	2012
87	Куроптева Л. А., Панкратов В. В.	THE DEVELOPMENT OF HEALTHY FOODS BASED ON CAVIAR	24	1	2012
88	Вершинина А. Г., Каленик Т. К., Самченко О. Н.	THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY FOR HEALTHY DIET	24	1	2012
89	Гурьянов Ю. Г., Васильева О. А., Позняковский В. .	DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE FOR CORRECTION OF WOMEN HEALTH	23	4	2011
90	Трихина В. В., Романенко Н. С., Щипицин С. К.	DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED ON LOCAL PLANT RAW MATERIAL	23	4	2011
91	Челнакова Н. Г., Илюшина Е. Е., Австриевских А. .	DEVELOPMENT AND EVALUATION OF BIOLOGICALLY ACTIVE ADDITIVE FOR FUNCTIONAL SUPPORT OF NERVOUS SYSTEM	23	4	2011
92	Баженова Б. А., Бальжинимаева С. К.	PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE	23	4	2011
93	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
94	Степанова Е. Н., Рабина О. А., Морозов С. В.	DYNAMICS OF QUALITY AND SAFETY INDICES OF NEW KINDS OF OILY FOODS AT STORAGE	22	3	2011
95	Шмалько Н. А.	Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours	21	2	2011
96	Решетник Е. И., Уточкина Е. А.	Fermented plant milk drink with functional characteristics: technology development	21	2	2011
97	Евдокимова О. В.	Gensenosides content of cultivated ginseng and ranges of its extracts functionality	21	2	2011
98	Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И.	Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes	21	2	2011
99	Супрунова И. А., Чижикова О. Г., Самченко О. Н.	Linseed Flour as a Promising Source of Dietary Fiber for the Development of Functional Foods	19	4	2010
100	Шульгина Л. В., Долбнина Н. В., Швидкая З. П., Давлетшина Т. А., Солодова Е. А., Загородная Г. И.	New kinds of canned foods on the basis of cucumaria japonica sempler	18	3	2010
101	Пушмина И. Н.	Semifinished products from plant raw materials and functional foods based on them: concept of quality formation	18	3	2010
102	Будкевич Р. О., Евдокимов И. А., Будкевич Е. В.	Theoretical background of biorhythms control using functional foods	18	3	2010
103	Баженова Б. А., Федорова Т. Ц.	Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods	17	2	2010
104	Решетник Е. И., Уточкина Е. А., Пакусина А. П.	Investigation of Possibility of Fermented Milk Enrichment with the Food Additive «Lavitol (Arabinogalaktan)»	17	2	2010
105	Стабровская О. И., Морозова Е. В., Короткова О. Г., Романов А. С.	Research of influence of millet flakes on quality of bread from multicomponent mixes	17	2	2010
106	Ермолаева Е. О., Подзорова Г. А., Плешкова Н. А., Австриевских А. .	Technological support of innovative projects in the production of biologically active additions	16	1	2010
107	Ердакова В. П., Позняковский В. .	The results of complex cosmeceutics and nutraceutics usage in acne prevention	16	1	2010
108	Рензяева Т.	Functional properties of protein products from the oil cake of rape and false flax	15	4	2009
109	Крупин А. .	The analysis of laws of ageing gel formation components In connection with manufacture from them drinks	15	4	2009
110	Гаврилов А. Ф., Жуликов В. О.	Functional properties of soybeans as the basic consumer characteristics of products of their processing	13	2	2009
111	Киселев В. М., Першина Е. Г.	New paradigm of catering services of the concentrated contingents	13	2	2009
112	Сафьянов Д. А., Пехтерева А. А., Туксина К. С.	Prospects of development of a baking production. An experimental substantiation to working out and an estimation of quality of bread, bakery and flour confectionery products of a functional purpose	13	2	2009
113	Стабровская О. И., Романов А. С., Короткова О. Г.	The multicomponent mixes for production of bread	13	2	2009
114	Красина И. Б., Карачанская Т. А., Карапетян Т. Б., Арутюнян Г. М.	Wares of pastries without sugar in the feed of diabetics	12	1	2009
115	Гиро Т., Чиркова О.	Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний	12	1	2009