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Search results: 103 articles

Search string: fat binding capacity

№	Authors	Title	Volume	Issue	Year

1	Гусейнова Б. М., Мусаева Р. Т.	Low-Temperature Preservation of Cherries	54	1	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	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	Короткая Е. В., Короткий И. А., Васильев К. И., Остроумов Л. А.	MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING	50	2	2020
18	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
19	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
20	Мухортова А. М., Узбекова О. Р., Лыжов И. И.	TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC	50	2	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	Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И.	Ostrich Fat Production Using Electrolyzed Fluid	50	1	2020
23	Подлегаева Т. В., Костина Н. Г.	Structural and Mechanical Characteristics of Fermented Whipped Dairy Products	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	Захарова Л. М., Абушахманова Л. В.	Low-Fat Butter: Production and Technological Features	49	2	2019
30	Терещук Л. В., Старовойтова К. В.	Hghly Effective Methods of Modification of Fats in Milk-Containing Products	48	3	2018
31	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
32	Исабаев И. Б., Атамуратова Т. И.	Potential raw materials for special use vegetable fatty composite mixtures	48	2	2018
33	Гаргаева А. Г., Гуринович Г. В.	DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES	47	4	2017
34	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
35	Майоров А. А., Усатюк Д. А.	THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT	46	3	2017
36	Кокряцкая Н. С., Крапива T. В.	COMPLEX APPROACH TO DETERMINATION OF PUBLIC CATERING POTENTIAL MARKET CAPACITY	44	1	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	Бабий Н. В., Помозова В. А., Пеков Д. Б.	DEVELOPMENT CONSIDERATIONS FOR TONIC BEVERAGES ENHANCING THE BODY RESISTANCE	41	2	2016
43	Анистратова О. В., Серпунина Л. Т.	RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET	41	2	2016
44	Короткий И. А., Короткая Е. В., Киреев В. В.	THE CHANGE OF THERMAL AND PHYSICAL CHARACTERISTICS OF SEA BUCKTHORN BERRIES DURING FREEZING	41	2	2016
45	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
46	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
47	Наумова Н. Л.	ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS	37	2	2015
48	Буданина Л. Н., Верещагин А. Л., Бычин Н. В.	APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION	37	2	2015
49	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
50	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
51	Терещук Л. В., Мамонтов А. С., Краева К. В., Субботина М. А.	FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS	35	4	2014
52	Гомбоева В. В., Плотников Д. А.	COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT	34	3	2014
53	Выборнов А. А., Анисимова Л. В.	INFLUENCE OF GRAIN PROCESSING METHOD AND TYPE OF PACKAGING ON STORAGE STABILITY OF BARLEY FLOUR	34	3	2014
54	Терещук Л. В., Мамонтов А. С., Старовойтова К. В.	PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS	34	3	2014
55	Долголюк И. В., Терещук Л. В., Трубникова М. А., Старовойтова К. В.	VEGETABLE OILS AS FUNCTIONAL FOODS	33	2	2014
56	Гринькова Г. В., Марцеха Е. В., Шелепов В. Г.	DESCRIPTION OF QUALITY AND TECHNOLOGICAL PROPERTIES OF REINDEER BY-PRODUCTS	32	1	2014
57	Ивкова И. А., Пиляева А. С., Копылов Г. М.	DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY	32	1	2014
58	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
59	Брезе О. Э., Менх Л. В.	IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET	31	4	2013
60	Понкратова Т. А., Секлецова О. В., Кузнецова О. С.	METHODOLOGIES FOR ASSESSING THE ECONOMICALLY RATIONAL LEVEL OF USE OF PRODUCTION CAPACITY WHILE CREATING THE PORTFOLIO OF ORDERS	31	4	2013
61	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
62	Балаева Е. В., Краус С. В.	IMPROVEMENT OF PRODUCTION TECHNOLOGY CAKE MUFFIN WITH THE USE OF STARCH-CONTAINING RAW MATERIAL	30	3	2013
63	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
64	Короткая Е. В., Короткий И. А., Гаврилова М. О.	APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS	29	2	2013
65	Витченко А. С., Гаврилова Н. Б.	INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING	28	1	2013
66	Журавлева С. В., Прокопец Ж. Г.	BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS	27	4	2012
67	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
68	Ивкова И. А., Пиляева А. С.	DRY CREAM PRODUCT FOR SPECIAL PURPOSES	25	2	2012
69	Иванец В. Н., Иванец Г. Е., Светкина Е. А.	THE STUDY OF MILK FOAMING PROPERTIES FOR PROCESSING IN A ROTARY-PULSATING MACHINE	25	2	2012
70	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
71	Субботина М. А., Баканов М. В., Колесникова Т. Г.	OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES	24	1	2012
72	Гуринович Г. В., Абдрахманов Р. Н.	THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN	24	1	2012
73	Тошев А. Д., Полякова Н. В., Саломатов А. С.	THE RESEARCH OF TECHNOLOGICAL PROPERTIES OF № 2 PUFFED PEARL BARLEY GRITS	24	1	2012
74	Шмалько Н. А.	COMPOSITION AND LIPID PROPERTIES OF WHEAT AND AMARANTH FLOUR	23	4	2011
75	Баженова Б. А., Бальжинимаева С. К.	PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE	23	4	2011
76	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
77	Дашиева Л. Б., Колесникова Н. В., Данилов М. Б.	Development of Chopped Semifinished Poultry Meat Technology	21	2	2011
78	Червецов В. В., Гощанская М. Н., Галстян А. Г.	Innovation Technique of Butter Production from High Fat Cream	21	2	2011
79	Ульрих Е. В.	Proteins and Fat Extraction from Milk Rinse Water	21	2	2011
80	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
81	Терещук Л. В., Савельев И. Д., Старовойтова К. В.	Emulsifying Systems in the Technology of Milk Fat Emulsion Products	19	4	2010
82	Киселев В. М., Григорьева Р. З., Зоркина Н. Н.	Formula and technology of semi-finished biscuit of high nutritional quality	19	4	2010
83	Рудницкая Ю. И., Березовикова И. П.	Nutritional Quality of Minced Meat Products with «Flax Flour» Addition	19	4	2010
84	Терещук Л. В., Савельев И. Д.	Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture Using Deodorized Rape Oil	19	4	2010
85	Сметанин В. С., Бабич О. О., Разумникова И. С., Иванова С. А.	The effect of sodium caseinate and emulsifiers on the properties of semifinished whips based on gas-liquid disperse systems	18	3	2010
86	Дедков К. А.	Analysis of milch-cow productivity	17	2	2010
87	Гончиг Г., Данилов М. Б., Колесникова Н. В.	Development of convenience foods technology from meat of Mongolian ecotype sheep	17	2	2010
88	Терещук Л. В., Долголюк И. В.	Investigation of coconut paste composition and properties and its usage in spreads production	17	2	2010
89	Курбанова М. Г., Аветисян Г. А.	Research of influence of κ-casein hydrolysis degree on gels properties	16	1	2010
90	Остроумов Л. А., Хуснуллина Н. В.	The study of acid-rennet milk coagulation with dry nonfat milk addition	16	1	2010
91	Шушпанников А. Б., Золин А. Г., Рынза О. П., Злобин С. В.	Оценка инерционных свойств вертикально-вибрационных смесителей	16	1	2010
92	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
93	Леоненко Ю.	Manufacture of processed cheese products with use of dry components On a dairy basis	15	4	2009
94	Субботина М. .	Physiological aspects of the use of fats in the nourishment	15	4	2009
95	Прокопец А., Красина И. Б.	Prospects of the use of flour from millet in a production flour wares of pastries	15	4	2009
96	Просеков А., Курбанова М. Г.	АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ	15	4	2009
97	Касымов С., Тулеуов Е.	ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ	15	4	2009
98	Остроумова Т. А., Иванов И. В.	Influence of breed of cattle on structure of milk and manufacture of cheese	14	3	2009
99	Архипов А. Н.	Processed cheese products «Rada» and «Floris»	14	3	2009
100	Короткий И. А.	Application of the method of two temperature-tame intervals to a definition of termophysical characteristic of solidlake, liquid and loose materials	13	2	2009
101	Остроумова Т. А., Шитов А. П.	Influence of seasonal changes of milk on formation of soft cheeses	13	2	2009
102	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
103	Терещук Л. В., Шишкина Т. Л.	Fatty bases designing for cream-and - vegetative spred of universal purpose	12	1	2009