Search Results - Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

Urban agricultural activities, a food system resilience strategy during COVID-19 in Haiti by Paul, B.

“…The COVID-19 crisis is impacting the reconfiguration of food systems at different scales. In poor countries where food insecurity had already been a major…”
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Food security, food waste and food sharing: The conceptual analysis by Bakharev, V. V., Mityashin, G. Yu, Stepanova, T. V.

“…Authors emphasize that food in the modern world is becoming less accessible due to the present global economic, geopolitical and climatic situation. At the…”
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Justification of membrane filtration parameters in the production of whey protein isolate by Melnikova, E. I., Stanislavskaya, E. B., Bogdanova, E. V., Shabalova, E. D.

“…The research was aimed at studying the combined effect of micro- and ultrafiltration technological parameters for justification of rational modes in the…”
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Iodine deficiency in Russia: Current state of the problem, global practice and new approaches to therapy by Barkovskaya, I. A., Kruchinin, A. G., Rozhkova, I. V.

“…Iodine performs a number of important functions in the body, participating in the synthesis of thyroid hormones, which creates the need for constant…”
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Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks by Vafin, R. R., Mikhailova, I. Yu, Ageykina, I. I.

“…Tea or tea shrub is a plant of the Camellia sinensis species, the leaves of which, previously prepared in a special way, are the traditional raw material for…”
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Formation of cheese pattern when using monospecies cultures by Sviridenko, G. M., Shukhalova, O. M., Vakhrusheva, D. S., Mamykin, D. S.

“…The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (…”
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Food safety knowledge and practices of food handlers at a public Sudanese university by Idris, Y. M.A., Mariod, A. A., Mohamedin, Kh. F., Alshafi, A. S.

“…The study was conducted to evaluate food safety knowledge and practices of food handlers in twenty-four food premises at nine campuses of Sudan University of…”
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Risk assessment in production of functional food products by means of RCA method by Dydykin, A. S., Zubarev, Yu. N., Logunova, E. I., Kuzlyakina, Yu. A.

“…According to the results of review of the regulatory legal acts and standardization documents, the necessity has been determined to develop a methodology for…”
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Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization by Kucherenko, I. V., Kuraeva, E. V., Masegnaya, E. S.

“…The important component in the activities of the collection of starter microorganisms is the preservation of the pool of the strains valuable for industrial…”
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Agro-industrial by-products as a feeding strategy for producing functional milk by Abd El-Maksoud, A. A., Radwan, M. A., Rahmy, H. A.F., Elshaghabee, F. M.F., Hamed, A. M.

“…Agro-industrial by-products contain valuable components such as polyphenols that can play a significant role in producing milk with specific properties through…”
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QSAR of acyl alizarin red biocompound derivatives of Rubia tinctorum roots and its ADMET properties as anti-breast cancer candidates against MMP-9 protein receptor: In Silico study by Alifiansyah, M. R.T., Herdiansyah, M. A., Pratiwi, R. C., Pramesti, R. P., Hafsyah, N. W., Rania, A. P., Putra, Ju. E.R.P., Cahyono, P. A., Litazkiyyah, ., Muhammad, S. K., Murtadlo, A. A.A., Kharisma, V. D., Ansori, A. N.M., Jakhmola, V., Ashok, P. K., Kalra, J. M., Purnobasuki, H., Pratiwi, I. A.

“…Alizarin is a polycyclic compound isolated from roots of Rubia tinctorum that has potential as a breast anticancer candidate. Increasing anticancer activity…”
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Modern biological methods of processing plant raw materials used to increase its storage capacity by Posokina, N. E., Zakharova, A. I.

“…Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of…”
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Molecular peptide grafting as a tool for creating new generation of biopeptides: A mini-review by Chernukha, I. M., Tikhonov, S. L., Tikhonova, N. V.

“…Molecular peptide grafting (MPG) is the isolation/synthesis of a bioactive fragment of a peptide/protein and its subsequent transfer to a target…”
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Technological aspects and requirements to raw materials for increasing the nutritional value of glaze by Mazukabzova, E. V.

“…Glaze, giving confectionery products an aesthetically attractive appearance, provides the possibility of prolonging their shelf life. The main raw components…”
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Microscopic methods to study meat and meat product quality by Pchelkina, V. A.

“…Reliable information about meat quality at all stages of the production process is necessary to ensure high quality of meat products. The structure of muscle,…”
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Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine by Utyanov, D. A., Kulikovskii, A. V., Khvostov, D. V., Kurzova, A. A.

“…The understanding of the reaction of HAA formation in foods is a key for finding methods for reduction of their quantity. Currently, more and more experimental…”
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Using the model of closed-loop economy in certain branches of the agro-industrial complex by Petrunina, I. V., Gorbunova, N. A.

“…From agricultural production to domestic consumption of products, the food industry produces huge amounts of waste every year, which leads to contamination of…”
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Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry by Aleksanochkin, D. I., Fomenko, I. A., Alekseeva, E. A., Chernukha, I. M., Mashentseva, N. G.

“…Industrial hemp ( Cannabis sativa L.) is a multifunctional raw material with a wide spectrum of applications. A huge interest in hemp has arisen in the food…”
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The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate by Landikhovskaya, A. V., Tvorogova, A. A., Kochneva, S. E.

“…Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and…”
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Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates by Tvorogova, A. A., Gurskiy, I. A., Bogdanova, Yu. I.

“…Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates…”
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