Foods and Raw Materials, 2020, vol. 8, no. 1
E-ISSN 2310-9599
ISSN 2308-4057
Research Article
Open Access
CONTENTS
DOI: http://doi.org/10.21603/2308-4057-2020-1
Available online at http://jfrm.ru/en/
A. Yu. Prosekov. Editor’s column ......................................................................................................................................1
Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina.
Russian methodology for designing multicomponent foods in retrospect .........................................................................2
Lev A. Oganesyants, Vladislav K. Semipyatniy, Aram G. Galstyan, Ramil R. Vafin, Sergey A. Khurshudyan,
Anastasia E. Ryabova. Multi-criteria food products identification by fuzzy logic methods ......................................... 12
Valentina M. Vorobyeva, Irina S. Vorobyeva, Alla A. Kochetkova, Vladimir K. Mazo, Sergey N. Zorin,
Khaider Kh. Sharafetdinov. Specialized hypocholesterolemic foods: Ingredients, technology, effects ......................20
Galina V. Gurinovich, Irina S. Patrakova, Sergey A. Seregin, Alesya G. Gargaeva, Oksana Ya. Alekseevnina,
Olga M. Myshalova, Marina V. Patshina. Biological value of semi-smoked sausages with cedar oil cake ................30
Elnaz Rahpeyma, Seyed Saeed Sekhavatizadeh.
Effects of encapsulated green coffee extract and canola oil on liquid kashk quality .......................................................40
Eugeniya Yu. Agarkova, Alexandr G. Kruchinin, Nikita A. Zolotaryov,
Nataliya S. Pryanichnikova, Zinaida Yu. Belyakova, Tatyana V. Fedorova.
Processing cottage cheese whey components for functional food production ................................................................. 52
Larisa S. Bolshakova, Dmitry E. Lukin. Absorption of iodotyrosine from iodized milk protein in animals .............60
Tatiana M. Giro, Kristina E. Beloglazova, Gulsara E. Rysmukhambetova,
Inna V. Simakova, Lidiya V. Karpunina, Anton A. Rogojin, Andrey V. Kulikovsky,
Svetlana V. Andreeva. Xanthan-based biodegradable packaging for fish and meat products ....................................... 67
Yasin M. Uzakov, Madina A. Kaldarbekova, Olga N. Kuznetsova.
Improved technology for new-generation Kazakh national meat products ...................................................................... 76
Vladislav V. Oleynikov. Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.) ....84
Barbara Kolodziej, Danuta Sugier, Katarzyna Luchowska.
Changes of antioxidant activity and active compounds content in selected teas ............................................................. 91
Mariya A. Pleskacheva, Marina P. Artamonova, Elena V. Litvinova, Mariia A. Gergel,
Ekaterina E. Davydova. Methodology for identification and quantification of chicken meat in food products ............98
Houra Ramezani, Khadijeh Abhari, Zahra Pilevar, Hedayat Hosseini, Abdorreza Mohammadi.
Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage ....................................... 107
Levent Bat, Ayşah Öztekin, Elif Arici, Fatih Şahin.
Health risk assessment: heavy metals in fish from the southern Black Sea ................................................................... 115
Artem V. Samoylov, Natal’ya M. Suraeva, Mariya V. Zaytseva, Vera P. Rachkova, Madinat N. Kurbanova,
Andrey N. Petrov. Comparative assessment of sorbic and benzoic acid via express biotest ........................................ 125
Abdolghani Ameri, Maryam Ekhtelat, Sara Shamsaei.
Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran ............................................................ 134
Mayra Pérez-Lomas, Milton J. Cuaran-Guerrero, Lucía Yépez-Vásquez, Holger Pineda-Flores,
Jimmy Núñez-Pérez, Rosario Espin-Valladares, Edmundo Recalde-Posso, Luis E. Trujillo-Toledo,
José M. Pais-Chanfrau. The extended methylene blue reduction test and milk quality .............................................. 140
Viktor V. Glukhikh, Viktor G. Buryndin, Artyem V. Artyemov, Andrei V. Savinovskih, Pavel S. Krivonogov,
Anna S. Krivonogova. Plastics: physical-and-mechanical properties and biodegradable potential ............................. 149
Roberto H. Ordoñez-Araque, Edgar F. Landines-Vera, Julio C. Urresto-Villegas,
Carla F. Caicedo-Jaramillo. Microorganisms during cocoa fermentation: systematic review ................................... 155
Alexandra V. Zaushintsena, Evgeny N. Bruhachev, Olga V. Belashova, Lyudmila K. Asyakina,
Marina G. Kurbanova, Anna D. Vesnina, Natalya V. Fotina. Extracts of Rhodiola rosea L.
and Scutellaria galericulata L. in functional dairy products ......................................................................................... 163
Anatoliy А. Slavyanskiy, Evgeniy V. Semenov, Boris S. Babakin,
Natalya N. Lebedeva. Intensification of cooling fluid process ...................................................................................... 171
Krzysztof Wójcicki. FTIR spectroscopy for quality evaluation of sports supplements on the Polish market ............. 177
Shohreh Arab Shirazi, Ahmad Pedram Nia, Mohammad Reza Saeidi Asl, Fariba Naghipour,
Hamid Tavakolipour. Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L.
and Linum usitalissmum L. subjected to a pulsed electric field ...................................................................................... 186
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