Showing 1 - 20 results of 94 for search '"Пищевые системы"', query time: 0.04s Refine Results
  1. 1
    Global consumption of protein and calories: Interrelation with the diet and products for elimination of deficiency

    Global consumption of protein and calories: Interrelation with the diet and products for elimination of deficiency by A. A. Stepanova, L. K. Asyakina

    Published 2025-07-01
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  2. 2
    AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS

    AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS by S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova

    Published 2019-12-01
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  3. 3
    Behind bars: Evaluating the nutritional landscape — A review of dietary patterns provided in correctional facilities

    Behind bars: Evaluating the nutritional landscape — A review of dietary patterns provided in correctional facilities by K. Sanjeet, S. Mishra

    Published 2025-02-01
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  4. 4
    Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex

    Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex by I. S. Vitol, E. P. Meleshkina, G. N. Pankratov

    Published 2023-01-01
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  5. 5
    Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses

    Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses by V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova

    Published 2023-01-01
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  6. 6
    Products of whole grain processing and prospects of their use in production of flour confectionery

    Products of whole grain processing and prospects of their use in production of flour confectionery by S. Yu. Misteneva

    Published 2022-10-01
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  7. 7
    THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS

    THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS by Marina V. Gernet, I. N. Gribkova, O. A. Borisenko

    Published 2019-12-01
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  8. 8
    Biochemical characteristics of tea from amaranth leaves (<i>Amaranthus cruentus</i> L.) of the ‘Frant’ variety

    Biochemical characteristics of tea from amaranth leaves (<i>Amaranthus cruentus</i> L.) of the ‘Frant’ variety by D. V. Sokolova, A. E. Solovyeva

    Published 2025-07-01
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  9. 9
    Sustainable agriculture development for food safety and nutrition

    Sustainable agriculture development for food safety and nutrition by N. K. Z. AlFadhly, A. A. Al-Temimi, Z. T. Alkanan, A. В. Altemimi, M. I. Younis, A. M. Giuffrè, T. G. Abedelmaksoud

    Published 2024-10-01
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  10. 10
    Nutritional contents of low phenylalanine diets: A mini review

    Nutritional contents of low phenylalanine diets: A mini review by A. S. M. Ammar

    Published 2023-10-01
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  11. 11
    Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review

    Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review by A. S. M. Ammar, K. K. Hegab

    Published 2025-02-01
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  12. 12
    TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING

    TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING by V. Y. Kornienko, M. Y. Minaev

    Published 2022-03-01
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  13. 13
    Defrosted products with preserved micro- and macrostructure

    Defrosted products with preserved micro- and macrostructure by I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova

    Published 2022-10-01
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  14. 14
    Emerging pollutants: Risks in salmon fish migration. A review

    Emerging pollutants: Risks in salmon fish migration. A review by L. S. Abramova, A. V. Kozin, E. S. Guseva

    Published 2024-10-01
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  15. 15
    Determination of optimal technological conditions for the manufacture of semi-finished products from gooseberry fruit

    Determination of optimal technological conditions for the manufacture of semi-finished products from gooseberry fruit by O. V. Golub, O. K. Motovilov, N. V. Motovilova, N. I. Davydenko

    Published 2024-10-01
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  16. 16
    Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers

    Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers by R. M. Mohamed, M. R. Ali

    Published 2025-04-01
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  17. 17
    Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder

    Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder by E. V. Mazukabzova, L. V. Zaytseva

    Published 2022-07-01
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  18. 18
    Microalgae and insects as alternative protein sources: Benefits and risks

    Microalgae and insects as alternative protein sources: Benefits and risks by G. I. Sutula, D. S. Ryabukhin

    Published 2024-01-01
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  19. 19
    Assessment of the adaptogenic properties of herbal tea based on pine needles and microstrobiles

    Assessment of the adaptogenic properties of herbal tea based on pine needles and microstrobiles by S. D. Zhamsaranova, V. G. Shiretorova, S. A. Erdyneeva, A. A. Tykheev, S. N. Lebedeva

    Published 2025-04-01
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  20. 20
    Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products

    Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products by E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova

    Published 2022-10-01
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