Biotechnological aspects of enriching bread with whey protein to enhance its functional properties

Συγγραφείς: Chechenikhina O. S., Lazarev V. A.

Πηγή: Vestnik MGTU, Vol 28, Iss 3, Pp 360-370 (2025)

Θεματικοί όροι: bakery products, whey protein, food biotechnology, organoleptic properties, physicochemical parameters, хлебобулочные изделия, сывороточный белок, биотехнология продуктов питания, органолептические свойства, физико-химические показатели, General Works

Περιγραφή αρχείου: electronic resource

Relation: https://vestnik.mauniver.ru/show-eng.shtml?art=2289; https://doaj.org/toc/1560-9278; https://doaj.org/toc/1997-4736

Σύνδεσμος πρόσβασης: https://doaj.org/article/12787d4480e8488689eed1c47991cc4d

QUALITY ASSESSMENT OF PECTIN SUBSTANCES ISOLATED FROM SMALL-FRUIT APPLE VARIETIES OF THE ALTAI REGION

Πηγή: BIOAsia-Altai; Том 4 № 1 (2024): Международный биотехнологический форум «BIOAsia–Altai»; 390-394
BIOAsia-Altai; Vol 4 No 1 (2024): International Biotechnology Forum “BIOAsia-Altai”; 390-394

Θεματικοί όροι: pectin, small-fruited apples, мелкоплодные сорта яблони, физико-химические показатели, пектин, organoleptic and physicochemical properties of pectin, органолептические свойства

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: http://journal.asu.ru/bioasia/article/view/16458

Investigation of the effect of structure-regulating additives on the properties of minced fish systems

Συγγραφείς: V. D. Bogdanov, A. A. Simdyankin, A. V. Pankina, V. D. Mostovoy

Πηγή: Vestnik MGTU, Vol 25, Iss 3, Pp 219-230 (2022)

Θεματικοί όροι: food additive, minced fish, organoleptic properties, формованный продукт, 04 agricultural and veterinary sciences, структура, General Works, органолептические свойства, molded product, 0404 agricultural biotechnology, рыбный фарш, structure, 14. Life underwater, пищевая добавка, 0405 other agricultural sciences

Σύνδεσμος πρόσβασης: https://doaj.org/article/24937a27ee6f431e825a4faa4e3de4ea

СРАВНИТЕЛЬНАЯ ОЦЕНКА КАЧЕСТВА ГОВЯДИНЫ В ЗАВИСИМОСТИ ОТ УСЛОВИЙ СОЗРЕВАНИЯ

Πηγή: Ползуновский вестник, Iss 1, Pp 73-78 (2022)

Θεματικοί όροι: Technology, говядина, сухое созревание, органолептические свойства, усилие резания, химический состав, функциональные свойства

Σύνδεσμος πρόσβασης: https://doaj.org/article/b07a54c8cc3c4e63a4fcce2701e06cb9

Анализ питьевой воды города Магнитогорска ; Analysis of drinking water in Magnitogorsk

Συγγραφείς: Isaev, N. A., Protasova, O. S., Исаев, Н. А., Протасова, О. С.

Πηγή: Сборник статей

Θεματικοί όροι: WATER QUALITY, DRINKING WATER, ORGANOLEPTIC PROPERTIES OF WATER, PHYSICAL AND CHEMICAL PROPERTIES OF WATER, КАЧЕСТВО ВОДЫ, ПИТЬЕВАЯ ВОДА, ОРГАНОЛЕПТИЧЕСКИЕ СВОЙСТВА ВОДЫ, ФИЗИКО-ХИМИЧЕСКИЕ СВОЙСТВА ВОДЫ

Περιγραφή αρχείου: application/pdf

Relation: Актуальные вопросы современной медицинской науки и здравоохранения : Сборник статей IX Международной научно-практической конференции молодых ученых и студентов, 17-18 апреля 2024 г. Т. 1.; http://elib.usma.ru/handle/usma/21247

Διαθεσιμότητα: http://elib.usma.ru/handle/usma/21247

Сравнительная гигиеническая оценка консерв «говядина тушёная» разных торговых марок ; Comparative hygienic assessment of canned 'stewed beef' of different brands

Συγγραφείς: Maklakova, A. P., Garifullina, A. E., Nefedova, Y. N., Fedorova, E. V., Маклакова, А. П., Гарифуллина, А. Э., Нефёдова, Ю. Н., Федорова, Е. В.

Πηγή: Сборник статей

Θεματικοί όροι: CANNED BEEF STEW, CONTROL AND SUPERVISORY EVENT, ORGANOLEPTIC PROPERTIES, КОНСЕРВА «ГОВЯДИНА ТУШЁНАЯ», КОНТРОЛЬНО-НАДЗОРНОЕ МЕРОПРИЯТИЕ, ОРГАНОЛЕПТИЧЕСКИЕ СВОЙСТВА

Περιγραφή αρχείου: application/pdf

Relation: Актуальные вопросы современной медицинской науки и здравоохранения : Сборник статей IX Международной научно-практической конференции молодых ученых и студентов, 17-18 апреля 2024 г. Т. 1.; http://elib.usma.ru/handle/usma/21240

Διαθεσιμότητα: http://elib.usma.ru/handle/usma/21240

Инновационный подход к оценке качества органолептических свойств базисных полимеров в ортопедической стоматологии

Συγγραφείς: Рыжова, И. П., Штана, B. C., Чуев, В. В., Кучменко, Т. А.

Θεματικοί όροι: медицина, стоматология, ортопедическая стоматология, базисные пластмассы, "Белакрил-Э ГО", электронный нос, органолептические свойства, остаточные мономеры

Relation: http://dspace.bsu.edu.ru/handle/123456789/63451

Διαθεσιμότητα: http://dspace.bsu.edu.ru/handle/123456789/63451

Additives from peat and feather for laying hens

Πηγή: Животноводство России. :16-19

Θεματικοί όροι: кормление птицы, кормовой концентрат из торфа, нетрадиционное кормовое сырье, органолептические свойства мяса птицы, кормовые добавки для кур-несушек, толщина скорлупы яйца, масса яйца, содержание белка в яйце, кормовой концентрат из пера, качество яйца

ВЛИЯНИЕ БИОУДОБРЕНИЯ «ЕР МАЛХАМИ» НА ОРГОНОЛЕПТИЧЕСКИЕ СВОЙСТВА ВОДЫ ВОДОЕМОВ

Θεματικοί όροι: биологические удобрения, вода водоемов, органолептические свойства воды, санитарный режим, концентрация, предельно-допустимая концентрация, азотные удобрения, азотобактерии

ВЛИЯНИЕ БИОУДОБРЕНИЯ «ЕР МАЛХАМИ» НА ОРГОНОЛЕПТИЧЕСКИЕ СВОЙСТВА ВОДЫ ВОДОЕМОВ

Θεματικοί όροι: биологические удобрения, вода водоемов, органолептические свойства воды, санитарный режим, концентрация, предельно-допустимая концентрация, азотные удобрения, азотобактерии

Определение кислотности разных сортов хлеба

Συνεισφορές: Мирошниченко, Юлия Юрьевна

Θεματικοί όροι: кислотность, хлеб, качество, хлебобулочные изделия, титрование, органолептические свойства

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: http://earchive.tpu.ru/handle/11683/73094

Разработка новой рецептуры фиточая

Θεματικοί όροι: фиточай, лекарственные растения, компонентный состав, иммуностимуллирующая активность, профилактическая терапия, органолептические свойства

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: https://elib.belstu.by/handle/123456789/57455

ИСПОЛЬЗОВАНИЕ АКТИВНЫХ УГЛЕЙ ДЛЯ ДЕЗОДОРИРОВАНИЯ ФЛОРЕНТИННОЙ ВОДЫ

Πηγή: chemistry of plant raw material; No 1 (2023); 351-360
Химия растительного сырья; № 1 (2023); 351-360

Θεματικοί όροι: bornyl acetate, sorption, active carbons, organoleptic properties, florentine water, borneol, сорбция, борнилацетат, 6. Clean water, флорентинная вода, борнеол, органолептические свойства, активные угли

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: http://journal.asu.ru/cw/article/view/11113

Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses ; Влияние изменений в жировой фазе на особенности формирования показателей качества полутвердых и твердых сыров

Συγγραφείς: V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova, В. А. Мордвинова, Е. В. Топникова, Е. С. Данилова, И. Л. Остроухова

Συνεισφορές: The article was published as part of the research topic FNEN-2019–0012 of the state assignment of the V.M. Gorbatov Federal Research Center for Food Systems of RAS., Статья подготовлена в рамках выполнения исследований по государственному заданию № FNEN-2019–0012 Федерального научного центра пищевых систем им. В.М. Горбатова Российской академии наук.

Πηγή: Food systems; Vol 5, No 4 (2022); 361-368 ; Пищевые системы; Vol 5, No 4 (2022); 361-368 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2022-5-4

Θεματικοί όροι: вкусо-ароматические вещества, semi-hard cheese, organoleptic properties, fatty acid composition, degree of maturity, acid number, Reichart-Meissl number, flavoring substances, сыр полутвердый, органолептические свойства, жирнокислотный состав, степень зрелости, кислотное число, число Рейхерта Мейссля

Περιγραφή αρχείου: application/pdf

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International Dairy Journal, 13(11), 841–866. https://doi.org/10.1016/S0958–6946(03)00109–2; Thierry, A., Collins, Y. F., Mukdsi, M. A., McSweeney, P. L., Wilkinson, M. G., Spinnler, H. E. (2017). Lipolysis and metabolism of fatty acids in cheese. Chapter in a book: Cheese. AcademicPress, 2017. https://doi.org/10.1016/B978–0–12–417012–4.00017-X; Serrapica, F., Masucci, F., Di Francia, A., Napolitano, F., Braghieri, A., Esposito, G. et al. (2020). Seasonal variation of chemical composition, fatty acid profile, and sensory properties of a mountain pecorino cheese. Foods, 9(8), Article 1091. https://doi.org/10.3390/foods9081091; Chavarri, F., Virto, M., Martin, C., Nájera, A. I., Santisteban, A., Barrón, L. J. et al. (1997). Determination of free fatty acids in cheese: comparison of two analytical methods. Journal of Dairy Research, 64(3), 445–452. https://doi.org/10.1017/S0022029997002197; Gioacchini, A. M., De Santi, M., Guescini, M., Brandi, G., Stocchi, V. (2010). Characterization of the volatile organic compounds of Italian ‘Fossa’cheese by solid-phase microextraction gas chromatography/mass spectrometry. Rapid Communications in Mass Spectrometry, 24(23), 3405–3412. https://doi.org/10.1002/rcm.4782; Романова, Н. В., Иванова, Е. В., Терентьев, С. Е. (2020). Подбор заквасок прямого внесения для твердых сыров. Вестник Воронежского государственного университета инженерных технологий, 82(1(83)), 187–193. https://doi.org/10.20914/2310–1202–2020–1–187–193; De Luca, V., Perotti, M. C., Wolf, I. V., Meinardi, C. A., Mandrich, L. (2018). The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses. Food Science and Technology, 39, 711–720. https://doi.org/10.1590/fst.06018; Prandini, А., Sigolo, S., Piva, G. (2011). A comparative study of fatty acid composition and CLA concentration in commercial cheeses. Journal of Food Composition and Analysis, 24(1), 55–61. https://doi.org/10.1016/j.jfca.2010.04.004; Kara, R., Bulut, S., Akkaya, L. (2014). Determination of fatty acid composition of afyon tulum cheese. Journal of Food and Nutrition Research. 2(1), 17–20. https://doi.org/10.12691/jfnr-2–1–3; Qian, M. C., Burbank, H. M. (2007). Hard Italian cheeses: Parmigiano-reggiano and grana padano. Improving the Flavour of Cheese, 421–443. https://doi.org/10.1533/9781845693053.4.421; Topnikova, E. V., Mordvinova, V. A., Sviridenko, G. M., Danilova, E. S. (2019). Study of fatty acid of milk for cheese production. Food Systems, 2(4), 34–37. https://doi.org/10.21323/2618–9771–2019–2–4–34–37; Уманский, М. С. (2000). Селективный липолиз в биотехнологии сыра. Барнаул: 2000.; Горбатова, К. К. (2004). Химия и физика молока. Санкт-Петербург: ГИОРД, 2004.; Töpel, A. (2007). Chemistry and physics of milk: natural product, raw materials, food products. Behr, Germany, 2007. (In German); Тихомирова, И. А., Аксенова, В. П., Андрюхина, О. Л. (2016). Современные технологии управления процессами обеспечения качества молока. Вестник Всероссийского научно-исследовательского института механизации животноводства, 3(23), 42–50.; Bešić, A., Hrapović, E., Čaklovica, K., Rahmanović, B. (2022). Microbiological safety of dairy products of individual producers that are not under the supervision of veterinary and sanitary inspection in FB&H. 10th Central European Congress on Food. Springer, Cham. https://doi.org/10.1007/978–3–031–04797–8_28; Trbović, D., Petronijević, R., Đorđević, V. (2017). Chromatography methods and chemometrics for determination of milk fat adulterants. In IOP Conference Series: Earth and Environmental Science, 85(1), Article 12025. https://doi.org/10.1088/1755–1315/85/1/012025; Temizkan, R., Can, A., Dogan, M. A., Mortas, M., Ayvaz, H. (2020). Rapid detection of milk fat adulteration in yoghurts using near and midinfrared spectroscopy. International Dairy Journal, 110, Article 104795. https://doi.org/10.1016/j.idairyj.2020.104795; Aquilanti, L., Santarelli, S., Babini, V., Osimani, A., Clementi, F. (2013). Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools. International Dairy Journal, 29(1), 42–52. https://doi.org/10.1016/j.idairyj.2012.11.001; https://www.fsjour.com/jour/article/view/205

Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/205
https://doi.org/10.21323/2618-9771-2022-5-4-361-368

Possibility of using natural cheeses for pizza production ; Возможность применения натуральных сыров для производства пиццы

Συγγραφείς: G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin, Г. М. Свириденко, А. Н. Шишкина, В. В. Калабушкин

Συνεισφορές: The article was published as part of the research topic No. FNEN-2019–0011 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS., Статья опубликована в рамках темы исследования № FNEN-2019–0011 государственного задания Федерального исследовательского центра пищевых систем им. В. М. Горбатова РАН.

Πηγή: Food systems; Vol 6, No 3 (2023); 416-423 ; Пищевые системы; Vol 6, No 3 (2023); 416-423 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2023-6-3

Θεματικοί όροι: корреляционный анализ, cheese, pizza, sensory properties, rating scale, correlation analysis, сыр, пицца, органолептические свойства, шкала оценки

Περιγραφή αρχείου: application/pdf

Relation: https://www.fsjour.com/jour/article/view/311/255; Рыбалова, Т. И. (2020). Правильный сыр — главный секрет успеха пиццы. Сыроделие и маслоделие, 2, 10–14.; Давыдов, В., Давыдов, Е., Прасолов, Д. (2022). Пицца-бизнес. Часть 6. Сыры и топпинги. Litres.; Sviridenko, G. M., Kalabushkin, V. V., Shishkina, A. N., Uskova, E. E. (2020). Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa. Food Systems, 3(4), 39–44. https://doi.org/10.21323/2618–9771–2020–3–4–39–44; Olson, D. W., Van Hekken, D. L., Tunick, M. H., Tomasula, P. M., Molina- Corral F. J., Gardea, A. A. (2011). Mexican Queso Chihuahua: Functional properties of aging cheese. Journal of Dairy Science, 94(9), 4292–4299. https://doi.org/10.3168/jds.2010–3884; Jana, A. H., Tagalpallewar, G.P. (2017). Functional properties of Mozzarella cheese for its end use application. Journal of Food Science and Technology, 54, 3766–3778. https://doi.org/10.1007/s13197–017–2886-z; Banville, V., Morin, P., Pouliot, Y., Britten, M. (2014). Shreddability of pizza Mozzarella cheese predicted using physicochemical properties. Journal of Dairy Science, 97(7), 4097–4110. https://doi.org/10.3168/jds.2014–8040; Gore, E., Mardon, J., Lebecque, A. (2016). Draining and salting as responsible key steps in the generation of the acid forming potential of cheese: Application to a soft blue-veined cheese. Journal of Dairy Science, 99(9), 6927–6936. http://doi.org/10.3168/jds.2016–11094; Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. (2017). Cheese as an Ingredient. Chapter in a book: Fundamentals of Cheese Science. Boston: Springer, 2017. https://doi.org/10.1007/978–1–4899–7681–9_18; Dharaiya, C. N., Jana, A. H., Aparnathi, K. D. (2019). Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage. Journal of Food Science and Technology, 56, 5243–5252. https://doi.org/10.1007/s13197–019–03993–2; Salama, W. M. (2015). Influence of whey proteins on the characteristics of buffalo mozzarella cheese. Journal of Dairy Science, 10, 12–23. https://doi.org/10.3923/ijds.2015.12.23; Hans, M., Bhise, S., Minhas, K. S. (2020). Effect of storage on the physicochemical, color and microbiological properties of cheese prepared from stored precheese. International Journal of Chemical Studies, 8(3), 2326–2330. https://doi.org/10.22271/chemi.2020.v8.i3ag.9558; Dave, R. I., Pragati, Sh., Mc Mahon, D. J. (2003). Melt and rheological properties of mozzarella cheese as affected by starter culture and coagulating enzymes. Le Lait, 83, 61–77. https://doi.org/10.1051/lait:2002050; Lamichhane, P., Kelly, Al. L., Sheehan, J. J. (2018). Symposium review: Structurefunction relationships in cheese. Journal of Dairy Science, 101(3), 2692–2709. https://doi.org/10.3168/jds.2017–13386; Gunasekaran, S. (2016). 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Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/311
https://doi.org/10.21323/2618-9771-2023-6-3-416-423

Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties ; Функциональное печенье, обогащенное порошком картофельной кожуры: физические, химические, реологические и антиоксидантные свойства

Συγγραφείς: R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud, Р. Х. Тлей, С. Дж. Абдул-Аббас, А.А. А. Эль-Максуд, А. Б. Алтемими, Т. Г. Абедельмаксуд

Πηγή: Food systems; Vol 6, No 1 (2023); 53-63 ; Пищевые системы; Vol 6, No 1 (2023); 53-63 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2023-6-1

Θεματικοί όροι: органолептические свойства, potato peel powder, total phenols, antioxidant activity, organoleptic properties, порошок картофельной кожуры, общие фенолы, антиоксидантная активность

Περιγραφή αρχείου: application/pdf

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Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/229
https://doi.org/10.21323/2618-9771-2023-6-1-53-63

Определение кислотности разных сортов хлеба

Συγγραφείς: Сафронова, Дарья Дмитриевна, Иемели Чинда Юнис Кавиэль

Συνεισφορές: Мирошниченко, Юлия Юрьевна

Θεματικοί όροι: кислотность, хлеб, хлебобулочные изделия, органолептические свойства, качество, титрование

Περιγραφή αρχείου: application/pdf

Relation: Научная инициатива иностранных студентов и аспирантов : сборник докладов II Международной научно-практической конференции, Томск, 26-28 апреля 2022 г.; http://earchive.tpu.ru/handle/11683/73094

Διαθεσιμότητα: http://earchive.tpu.ru/handle/11683/73094

Органолептические свойства домашнего пива с добавлением концентрированного сока ягод

Συγγραφείς: Кухаренко, И.М.

Θεματικοί όροι: концентрированный сок ягод, домашнее нефильтрованное пиво, органолептические свойства пива

Περιγραφή αρχείου: application/pdf

Relation: https://rep.polessu.by/handle/123456789/34177

Διαθεσιμότητα: https://rep.polessu.by/handle/123456789/34177

Разработка состава жевательных таблеток

Θεματικοί όροι: таблетки жевательные, жевательные таблетки, полакрилин калия, силденафил цитрата, органолептические свойства

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: https://elib.belstu.by/handle/123456789/49077

Сравнительная оценка кислотностей ряженок, изготовленных из сухой закваски в лабораторных условиях, с требованиями стандарта

Θεματικοί όροι: кислотность ряженки, сухая закваска, титруемая кислотность ряженок, активная кислотность ряженок, кисломолочные продукты, линейная зависимость, требования стандарта, органолептические свойства

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Σύνδεσμος πρόσβασης: https://elib.belstu.by/handle/123456789/48805