Order results by:
| Issue | Title | |
| Vol 7, No 3 (2022) | Trophological approach in the development of nutrition theories | Abstract PDF (Eng) similar documents |
| A. S. Dydykin, V. S. Zamula, Yu. A. Kuzlyakina, E. V. Kryuchenko | ||
| "... of the development of nutrition theories, the problem of perfect food plays a special role. The article presents ..." | ||
| Vol 2, No 1 (2017) | CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK | Abstract PDF (Eng) similar documents |
| A. V. Borodin, I. M. Chernukha, M. A. Nikitina | ||
| "... and critical parameters control at every stage of food production from raw material and auxiliary materials ..." | ||
| Vol 9, No 1 (2024) | Development of an approach to predicting the bioavailability of enteral nutrition products | Abstract PDF (Eng) similar documents |
| V. V. Kondratenko, E. Yu. Agarkova | ||
| "... is to develop an approach to predicting the integral bioavailability of enteral nutrition products (ENPs) based ..." | ||
| Vol 6, No 4 (2021) | The methodology of food design. Part 2. Digital nutritiology in personal food | Abstract PDF (Eng) similar documents |
| A. Y. Prosekov, A. D. Vesnina, O. V. Kozlova | ||
| "... multifactorial diseases depend on several nutrition factors, defined in general by lifestyle that directly ..." | ||
| Vol 4, No 3 (2019) | DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING | Abstract PDF (Eng) similar documents |
| Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina | ||
| "... presents existing descriptors in this field of food science: precision nutrition, nutrigenomics ..." | ||
| Vol 7, No 1 (2022) | Dioxins and dioxin-like compounds in meat and meat products | Abstract PDF (Eng) similar documents |
| E. Aoudeh, E. Oz, M. R. Khan, F. Oz | ||
| "... compartments (air, water, soil, sludge, sediment, food, feed, blood, animal and human tissues), humans could ..." | ||
| Vol 7, No 1 (2022) | Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology | Abstract PDF (Eng) similar documents |
| E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina | ||
| "... of the modern nutrition science and meat industry enables creating food products that satisfy consumers’ demand ..." | ||
| Vol 5, No 4 (2020) | The methodology of food design. Part 1. The individual aspect | Abstract PDF (Eng) similar documents |
| A. Yu. Prosekov | ||
| "... Innovative technologies for food raw material processing and food production are becoming globally ..." | ||
| Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
| "... in functional food for gerodietetic nutrition according to the most significant descriptors (protein, methionine ..." | ||
| Vol 8, No 4 (2023) | Cyber-physical systems in food production chain | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
| "... about raw materials, temperature and technological conditions, the degree of food product readiness ..." | ||
| Vol 5, No 3 (2020) | A system approach to simulation of individual food products | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
| "... . Personalized nutrition is inextricably linked with personalized food products. At present, however, mass ..." | ||
| Vol 9, No 3 (2024) | Exercising of integrated approach for the specialized meat products development | Abstract PDF (Eng) similar documents |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Didikin, A. L. Bero, N. E. Soldatova | ||
| "... The principles of the specialized food products development differ from the traditional ..." | ||
| Vol 1, No 3 (2016) | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, E. K. Tunieva | ||
| "... The problem of healthy and quality nutrition has a global character. The modern development ..." | ||
| Vol 6, No 4 (2021) | Impact of feed supplementation with balsam poplar buds on performance of young bulls | Abstract PDF (Eng) similar documents |
| Yu. Balji, M. Knicky | ||
| "... production and support sustainability of food production and consumption. Feed additives have been for a long ..." | ||
| Vol 4, No 1 (2019) | CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY | Abstract PDF (Eng) similar documents |
| Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic | ||
| "... Climate change may have an impact on the occurrence of food safety hazards along the entire agri ..." | ||
| Vol 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) similar documents |
| P. Putnik, D. B. Kovačević | ||
| "... problem with meat consumption that food industry and science addresses by non-thermal replacements (e. g ..." | ||
| Vol 8, No 2 (2023) | Analysis of agriculture sustainable development in Russia | Abstract PDF (Eng) similar documents |
| Yu. A. Kuzlyakina, V. S. Zamula, O. A. Kuznetsova | ||
| "... 2 “End hunger, achieve food security and improved nutrition and promote sustainable agriculture ..." | ||
| Vol 7, No 2 (2022) | Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs | Abstract PDF (Eng) similar documents |
| D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha | ||
| "... of these food-products is intended for personal ized nutrition of various age groups in the population, taking ..." | ||
| Vol 7, No 2 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective | Abstract PDF (Eng) similar documents |
| E. Oz, F. Oz | ||
| "... Meat and meat products, which have a very important place in terms of nutrition, can endanger ..." | ||
| Vol 7, No 3 (2022) | Management of food cold chains traceability amid the COVID‑19 pandemic | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, V. N. Kornienko | ||
| "... The present article considers the functioning of food supply chains and their major component ..." | ||
| Vol 9, No 1 (2024) | Food safety knowledge, attitude and practices of meat handlers in Khulna City, Bangladesh | Abstract PDF (Eng) similar documents |
| G. Biswas, Md. S. Islam, S. M. M. Rahman, Md. M. Islam | ||
| "... The research was conducted to identify the present status of the food safety knowledge, attitude ..." | ||
| Vol 10, No 1 (2025) | Fast food consumption has a great impact on the aging process — A review | Abstract PDF (Eng) similar documents |
| F. H. Awlqadr, A. B. Altemimi, S. A. Qadir, Z. T. Alkanan, A. M. Faraj, Q. H. ALKaisy, T. G. Abedelmaksoud | ||
| "... This review examines the impact of fast food consumption on health and its role in the development ..." | ||
| Vol 6, No 2 (2021) | Lactoferrin: properties and application. A review | Abstract PDF (Eng) similar documents |
| I. V. Bobreneva, M. V. Rokhlova | ||
| "... lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding ..." | ||
| Vol 6, No 4 (2021) | Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles | Abstract PDF (Eng) similar documents |
| I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko | ||
| "... Human health is largely determined by the nature, level and structure of nutrition. A promising ..." | ||
| Vol 7, No 3 (2022) | Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review | Abstract PDF (Eng) similar documents |
| T. V. Gustova | ||
| "... on the quality of the food product, we pay attention to its source, raw material and how this food is made ..." | ||
| Vol 8, No 1 (2023) | Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction | Abstract PDF (Eng) similar documents |
| I. V. Petrunina, N. A. Gorbunova, A. N. Zakharov | ||
| "... The article summarizes and systematizes the causes and consequences of food loss and waste ..." | ||
| Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod | ||
| "... patties formulated from fresh beef incorporated with food-grade lactic acid (LA). Fresh beef was purchased ..." | ||
| Vol 10, No 2 (2025) | Methods of detecting the veterinary drugs residues and the ways of reducing their content in food products. Review | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, D. V. Khvostov, D. A. Utyanov, V. A. Zakharova, R. P. Bulgakov, A. V. Zherdev | ||
| "... and the ways of management of their content in food products. It includes information on almost all currently ..." | ||
| Vol 9, No 2 (2024) | Diversity of sate (satay) as Indonesian ancient food | Abstract PDF (Eng) similar documents |
| L. Rahmah, N. I. P. I. Sari, A. N. M. Ansori | ||
| "... food culture. On average, sate is made using grilling, which is an ancient type of cooking technique ..." | ||
| Vol 7, No 2 (2022) | Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, E. V. Zajko, M. A. Grudistova, M. D. Reshchikov, N. A. Nasyrov, D. V. Nikitchenko | ||
| "... . Fast identification of Campylobacter at all stages of the food life cycle is an efficient strategy ..." | ||
| Vol 2, No 2 (2017) | FREEZING AS A METHOD OF FOOD PRESERVATION | Abstract PDF (Eng) similar documents |
| A. L. Ishevskiy, I. A. Davydov | ||
| Vol 6, No 3 (2021) | An effect of food additives on microbiome | Abstract PDF (Eng) similar documents |
| V. Yu. Kornienko, M. Yu. Minaev | ||
| "... The paper presents a review of available data about an effect of food additives on the human ..." | ||
| Vol 2, No 4 (2017) | INTESTINAL DYSBIOSIS, HUMAN HEALTH AND FUNCTIONAL NUTRITION | Abstract PDF (Eng) similar documents |
| I. Yu. Chicherin, I. P. Pogorelsky, I. A. Lundovskikh, I. V. Darmov, M. R. Shabalina | ||
| Vol 6, No 4 (2021) | Color measurement of animal source foods | Abstract PDF (Eng) similar documents |
| B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic | ||
| "... Rapid and objective assessment of food color is necessary in quality control. The color evaluation ..." | ||
| Vol 5, No 1 (2020) | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT | Abstract PDF (Eng) similar documents |
| Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn | ||
| "... twin of a food product is a mathematical (simulation) model that includes the whole variety of factors ..." | ||
| Vol 3, No 1 (2018) | MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD | Abstract PDF (Eng) similar documents |
| Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina | ||
| "... Modern technologies of food production that often lead to losses in the main nutrients ..." | ||
| Vol 5, No 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) similar documents |
| Nataliya A. Gorbunova | ||
| "... with a huge potential for food production, which gives an opportunity to create new food products ..." | ||
| Vol 2, No 1 (2017) | COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE | Abstract PDF (Eng) similar documents |
| V. B. Krylova, T. V. Gustova | ||
| "... % by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two ..." | ||
| Vol 9, No 1 (2024) | Assessing the role of meat consumption in human evolutionary changes. A review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... The historical study of changes in food patterns is an integral part of the study of biological ..." | ||
| Vol 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... Cultivated meat technology is a new and pretty controversial food technology presented as a method ..." | ||
| Vol 2, No 2 (2017) | FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina | ||
| "... The number of people with food hypersensitivity, namely food intolerance and food allergies, grows ..." | ||
| Vol 8, No 3 (2023) | The effect of magnetic and electric fields on the processes of food freezing | Abstract PDF (Eng) similar documents |
| G. A. Belozerov, A. G. Belozerov, A. V. Konnov | ||
| "... tissue and on their properties. The processes of freezing food media on installations equipped ..." | ||
| Vol 8, No 3 (2023) | Modern forms of iodine-containing food components | Abstract PDF (Eng) similar documents |
| A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, Yu. A. Kuzlyakina | ||
| "... . A review of scientific databases on the topic of iodine-containing food components of various nature ..." | ||
| Vol 8, No 3 (2023) | Microalgae as alternative proteins for the sustainable food industry: A review | Abstract PDF (Eng) similar documents |
| E. Son, K. H. Kwon | ||
| "... This paper reviews the nutritional properties and consumer perceptions of microalgae foods through ..." | ||
| Vol 6, No 4 (2021) | Evolution of in vitro digestibility techniques: a systematic review | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, A. V. Meliashchenia, I. V. Kaltovich, E. R. Vasilevskaya, M. A. Aryzina, T. M. Smaliak, T. V. Senchenko, L. V. Fedulova | ||
| "... . Methods for assessing the digestibility of food products by enzymatic digestion have undergone various ..." | ||
| Vol 3, No 1 (2018) | MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW | Abstract PDF (Eng) similar documents |
| Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko | ||
| "... The problems of the microcomponent composition of modern food systems based on natural raw ..." | ||
| Vol 6, No 2 (2021) | Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, A. S. Knyazeva, A. A. Kurzova, A. N. Ivankin | ||
| "... Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard ..." | ||
| Vol 6, No 3 (2021) | Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation | Abstract PDF (Eng) similar documents |
| A. A. Kochetkova, V. M. Kodentsova, V. M. Vorobyeva, I. S. Vorobyeva, O. A. Vrzhesinskaya, E. A. Smirnova, V. A. Sarkisyan, O. V. Bagryantseva, I. V. Kobelkova, E. A. Pyrieva | ||
| "... documents concerning the fortification of various types of food products have been analyzed. The groups ..." | ||
| Vol 6, No 1 (2021) | Use of iodine and selenium enriched fodder rations for production of fortified young lamb | Abstract PDF (Eng) similar documents |
| T. M. Giro, A. V. Molchanov, A. N. Kozin, A. V. Giro, E. V. Fat’yanov, V. V. Svetlov | ||
| Vol 1, No 3 (2016) | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS | Abstract PDF (Eng) similar documents |
| N. A. Drozdova, V. V. Nasonova | ||
| "... describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i ..." | ||
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