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PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP
Published 2020-10-01“…Пищевые системы…”
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82
Using the model of closed-loop economy in certain branches of the agro-industrial complex
Published 2024-07-01“…Пищевые системы…”
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83
Enzyme systems for fragmentation of the rhamnogalacturonan sites main chains in plant tissue protopectin complex
Published 2023-07-01“…Пищевые системы…”
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84
Neophobia: socio-ethical problems of innovative technologies of the food industry
Published 2023-01-01“…Пищевые системы…”
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85
DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE
Published 2019-12-01“…Пищевые системы…”
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86
Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine
Published 2024-07-01“…Пищевые системы…”
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87
Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties
Published 2023-04-01“…Пищевые системы…”
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88
Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach
Published 2024-10-01“…Пищевые системы…”
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89
Composition of fatty acids in the muscle and fat tissue of young sheep
Published 2022-10-01“…Пищевые системы…”
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90
Ice cream and frozen desserts nutrient compositions: current trends of researches
Published 2021-07-01“…Пищевые системы…”
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91
Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation
Published 2021-04-01“…Пищевые системы…”
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92
STUDY OF SAFETY INDICATORS OF THE CEREAL PRODUCT “CEREAL BAR”
Published 2022-03-01“…Пищевые системы…”
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93
Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses
Published 2021-07-01“…Пищевые системы…”
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94
Prediction of enzyme action for extraction of antimicrobial substances from <i>Sus scrofa</i> and <i>Bos taurus</i>
Published 2024-04-01“…Пищевые системы…”
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