Foods and Raw Materials

Chemical composition of indigenous raw meats

MECHANICALLY ACTIVATED HYDROLYSIS OF PLANT-DERIVED PROTEINS IN FOOD INDUSTRY

CHEESE WHEY AS POTENTIAL RESOURCE FOR ANTIMICROBIAL EDIBLE FILM AND ACTIVE PACKAGING PRODUCTION

A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods

Quantitative and qualitative profile of biologically active substances extracted from purple Echinacea (Echinacea purpurea L. ) growing in the Kemerovo region: functional foods application

ULTRASONIC AND MICROWAVE ACTIVATION OF RASPBERRY EXTRACT: ANTIOXIDANT AND ANTI-CARCINOGENIC PROPERTIES

Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms

Thermal properties of commercial hydrobionts’ tissues in the freezing process

Effects of various brans on quality and volatile compounds of bread

DNA authentication of brewery products: basic principles and methodological approaches

Comparative evaluation of approaches to modelling kinetics of microbial thermal death as in the case of Alicyclobacillus acidoterrestris

Effective technological scheme for processing Triticale (Triticosecale L. ) grain into graded flour

Production of bioethanol from Robusta coffee pulp (Coffea robusta L.) in Vietnam.

Pulsed infrared radiation for drying raw materials of plant and animal origin

Miscanthus plants processing in fuel, energy, chemical and microbiological industries.

Developing freeze-dried bioproducts for the Russian military in the Arctic

Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L. ) wines

Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design

New technological paradigm of the Russian dairy industry: formation principles under globalisation

Immobilisation of bifidobacteria in biodegradable food-grade microparticles

Indigenous yeast with cellulose-degrading activity in napa cabbage (Brassica pekinensis L.) waste: Characterisation and species identification

DEGRADATION OF Β-LACTOGLOBULIN DURING SOURDOUGH BREAD PRODUCTION

IR-SPECTROSCOPY OF POLYSACCHARIDE FLAXSEED (LINUM USITATISSIMUM L.) PRODUCTS

Effects of Vietnamese tamarind fish sauce enriched with iron and zinc on green mussel quality

Detection of protein aggregation markers in raw meat and finished products.

EFFECTS OF ENCAPSULATED BLACK CARAWAY EXTRACT AND SESAME OIL ON KOLOMPEH QUALITY

Raw poultry meatballs with soya flour: Shelf life and nutritional value

Dietary fibres in preventative meat products

System modelling of non-stationary drying processes.

Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings

Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate

Effects of natural herbal extracts on hemp (Cannabis sativa L. ) oil quality indicators

Using neural networks to identify the regional and varietal origin of Cabernet and Merlot dry red wines produced in Krasnodar region

Phytochemical screening and nutraceutical potential of sandbox tree (Hura crepitans L.) seed oil.

Comprehensive assessment of fruit jelly with an improved carbohydrate profile based on unconventional plant raw materials

A comparative study of physical properties of selected rice varieties in Nigeria

Changes in physico-chemical properties of milk under ultraviolet radiation

Effects of protein-containing additives on pasta quality and biological value