| Issue | Title | |
| Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) |
| E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
| Vol 8, No 3 (2023) | Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions | Abstract PDF (Eng) |
| N. S. Nikolaev, V. N. Kornienko | ||
| Vol 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Rus) PDF (Eng) |
| R. Sakata, S. Takeda, M. Waga | ||
| Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Rus) PDF (Eng) |
| O. A. Kovaleva, C. M. Zdrabova | ||
| Vol 2, No 2 (2017) | STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION | Abstract PDF (Rus) PDF (Eng) |
| V. T. Tarasyuk, V. P. Filippovich, A. V. Prokopenko, N. E. Strokova, A. V. Egorkin, A. V. Chasovskikh | ||
| Vol 4, No 3 (2019) | SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY | Abstract PDF (Eng) |
| Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva | ||
| Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) |
| I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
| Vol 6, No 2 (2021) | Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder | Abstract PDF (Eng) |
| S. M. Novakovic, I. V. Djekic, M. B. Pesic, A. Z. Kostic, D. D. Milincic, I. В. Tomasevic | ||
| Vol 7, No 2 (2022) | Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review | Abstract PDF (Eng) |
| E. A. Kotenkova, E. K. Polishchuk | ||
| Vol 4, No 2 (2019) | TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS | Abstract PDF (Eng) |
| Vera V. Eveleva, Tatyana M. Cherpalova, Elena A. Shipovskaya | ||
| Vol 2, No 2 (2017) | TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES | Abstract PDF (Rus) PDF (Eng) |
| I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn | ||
| Vol 6, No 3 (2021) | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine | Abstract PDF (Eng) |
| R. A. Voroshilin | ||
| Vol 4, No 4 (2019) | Thawing process calculation of egg ingredients particles in minced meat | Abstract PDF (Eng) |
| V. P. Agafonychev, V. N. Makhonina | ||
| Vol 5, No 3 (2020) | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment | Abstract PDF (Eng) |
| I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina | ||
| Vol 3, No 2 (2018) | THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS | Abstract PDF (Rus) PDF (Eng) |
| Andrey V. Pavlov, Andrey I. Rud, Maxim A. Zankevich | ||
| Vol 1, No 1 (2016) | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT | Abstract PDF (Rus) PDF (Eng) |
| M. Kral, K. Honzirkova, M. Pospiech, B. Tremlova, M. Zdarsky | ||
| Vol 6, No 1 (2021) | The effect of essential oils on quality and safety parameters of meat during its storage | Abstract PDF (Eng) |
| A. U. Shkabrou, V. D. Raznichenka, L. Y. Kharkevich | ||
| Vol 6, No 2 (2021) | The effect of herbal supplements on development of internal organs and chemical composition of broilers muscles | Abstract PDF (Eng) |
| A. I. Nufer, E. V. Shatskikh | ||
| Vol 8, No 1 (2023) | The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin | Abstract PDF (Eng) |
| A. Chairil, . Irhami, H. A. Umar, . Irmayanti | ||
| Vol 8, No 3 (2023) | The effect of magnetic and electric fields on the processes of food freezing | Abstract PDF (Eng) |
| G. A. Belozerov, A. G. Belozerov, A. V. Konnov | ||
| Vol 5, No 2 (2020) | The electrohydraulic method for meat tenderization and curing | Abstract PDF (Eng) |
| N. A. Ermoshin, S. A. Romanchikov, O. I. Nikolyuk | ||
| Vol 5, No 4 (2020) | The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions | Abstract PDF (Eng) |
| A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva | ||
| Vol 3, No 1 (2018) | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS | Abstract PDF (Rus) PDF (Eng) |
| Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova | ||
| Vol 1, No 2 (2016) | THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES | Abstract PDF (Rus) PDF (Eng) |
| I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin, L. I. Kovalyov | ||
| Vol 3, No 4 (2018) | THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS | Abstract PDF (Rus) PDF (Eng) |
| Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova | ||
| Vol 6, No 3 (2021) | The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters. | Abstract PDF (Eng) |
| O. V. Zinina, S. P. Merenkova, K. S. Gavrilova, M. B. Rebezov, D. A. Utyanov, A. S. Knyazeva | ||
| Vol 8, No 2 (2023) | The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products | Abstract PDF (Eng) |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, N. E. Soldatova | ||
| Vol 4, No 1 (2019) | THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE | Abstract PDF (Eng) |
| Roza T. Timakova, Sergey L. Tikhonov, Natal’ya V. Tikhonova, Sergey V. Shikhalev, Leonid S. Kudryashov | ||
| Vol 5, No 4 (2020) | The methodology of food design. Part 1. The individual aspect | Abstract PDF (Eng) |
| A. Yu. Prosekov | ||
| Vol 6, No 4 (2021) | The methodology of food design. Part 2. Digital nutritiology in personal food | Abstract PDF (Eng) |
| A. Y. Prosekov, A. D. Vesnina, O. V. Kozlova | ||
| Vol 3, No 3 (2018) | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK | Abstract PDF (Rus) PDF (Eng) |
| Oksana A. Kovaleva, Katherine M. Zdrabova | ||
| Vol 9, No 1 (2024) | The role of enzymes in the formation of meat and meat products | Abstract PDF (Eng) |
| D. V. Khvostov, A. Yu. Khryachkova, M. Yu. Minaev | ||
| Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| V. N. Makhonina, V. P. Agafonychev | ||
| Vol 3, No 4 (2018) | THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT | Abstract PDF (Rus) PDF (Eng) |
| Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova | ||
| Vol 3, No 4 (2018) | THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT | Abstract PDF (Eng) PDF (Rus) |
| Olga N. Orlova, Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, Ludmila V. Krichun | ||
| Vol 3, No 2 (2018) | THE STUDY OF PROKARYOTIC GENE EXPRESSION | Abstract PDF (Rus) PDF (Eng) |
| Mihail Yu. Minaev, Anzhelika A. Makhova | ||
| Vol 7, No 4 (2022) | The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics | Abstract PDF (Eng) |
| T. M. Giro, L. I. Kovalev, A. V. Kulikovskii, M. A. Kovaleva, A. V. Giro, T. Yu. Isaikina | ||
| Vol 2, No 1 (2017) | THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO | Abstract PDF (Rus) PDF (Rus) |
| A. S. Dydykin, M. Yu. Minaev, G. S. Tolmacheva, A. A. Musatova | ||
| Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) |
| Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
| Vol 10, No 2 (2025) | The therapeutic role of the alcoholic extract of Gundelia tourneofortti l. in Salmonella typhimurium infection and its health effects in laboratory rats | Abstract PDF (Eng) |
| Ya. I. Al-Hadidy, Gh. H. Abdulkreem, Ch. M. Werdi, S. T. Hadi, A. B. Altemimi, T. G. Abedelmaksoud | ||
| Vol 2, No 3 (2017) | THE USE OF TOOLS DENSITOMETRY IN THE QUANTITATIVE COMPUTATIONS OF PROTEIN FRACTIONS | Abstract PDF (Rus) PDF (Eng) |
| Natalia L. Vostrikova | ||
| Vol 7, No 4 (2022) | The ways to improve the biological and morphological parameters of young fattening pigs | Abstract PDF (Eng) |
| I. N. Mikolaychik, L. A. Morozova, A. V. Iltyakov, E. S. Stupina, O. P. Neverova, T. I. Uryumtseva | ||
| Vol 6, No 3 (2021) | Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures | Abstract PDF (Eng) |
| Yu. M. Berezovsky, I. A. Korolev, T. A. Sarantsev | ||
| Vol 9, No 2 (2024) | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products | Abstract PDF (Eng) |
| M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov | ||
| Vol 4, No 2 (2019) | TO THE QUESTION ABOUT MEAT FREEZING. REVIEW | Abstract PDF (Eng) |
| Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina | ||
| Vol 9, No 3 (2024) | Trends in the hormone and antibiotic use for cattle fattening in Bangladesh | Abstract PDF (Eng) |
| S. S. Islam, J. J. Joti, Md. S. Islam, Md. M. Rahman, D. Mondol | ||
| Vol 7, No 3 (2022) | Trophological approach in the development of nutrition theories | Abstract PDF (Eng) |
| A. S. Dydykin, V. S. Zamula, Yu. A. Kuzlyakina, E. V. Kryuchenko | ||
| Vol 6, No 1 (2021) | Use of iodine and selenium enriched fodder rations for production of fortified young lamb | Abstract PDF (Eng) |
| T. M. Giro, A. V. Molchanov, A. N. Kozin, A. V. Giro, E. V. Fat’yanov, V. V. Svetlov | ||
| Vol 1, No 2 (2016) | USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION | Abstract PDF (Rus) PDF (Eng) |
| A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova | ||
| Vol 8, No 1 (2023) | Water-holding and water-holding capacity of meat and methods of its determination | Abstract PDF (Eng) |
| L. S. Kudryashov, O. A. Kudryashova | ||
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Editor-in-Chief
Andrey B. Lisitsyn - Doctor of technical sciences, Professor, Academician of RAS, Scientific supervisor , V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru
