Foods and Raw Materials, 2020, vol. 8, no. 2
E-ISSN 2310-9599
ISSN 2308-4057
Research Article
Open Access
CONTENTS
Larisa A. Mayurnikova, Arkadiy A. Koksharov, Tatyana V. Krapiva.
Food safety practices in catering during the coronavirus COVID-19 pandemic ...............................................................................197
Artem S. Genkin, Alexey A. Mikheev. Influence of coronavirus crisis on food industry economy ..............................................204
Bui Thi Thu Hien, Diem Thi Pham, Pham Van Tuyen, Hoang-Dung Tran, Thanh Van Nguyen,
An Van Dang, Tung Anh Le, Nguyen Khac Bat, Nguyen Viet Nghia Minh Tu Thi Nguyen.
A quality index method for squid Uroteuthis (Photololigo) chinensis L. (Gray, 1849) preserved on ice .......................................... 216
Natalia M. Derkanosova, Anastasiia A. Stakhurlova, Irina A. Pshenichnaya, Irina N. Ponomareva,
Olga V. Peregonchaya, Svetlana A. Sokolova. Amaranth as a bread enriching ingredient ............................................................223
Elena S. Smertina, Lyudmila N. Fedyanina, Vladimir A. Lyakh.
Hepatoprotective effect of breads with extracts of plants growing in the Far East ............................................................................232
Elahe Karimi, Monireh Yari, Hori Ghaneialvar, Hamid Reza Kazemi, Reza Asadzadeh,
Ali Aidy, Naser Abbasi. Effects of dust phenomenon on heavy metals in raw milk in western Iran .............................................. 241
Bayana A. Bazhenovа, Sesegma D. Zhamsaranova, Yuliya Yu. Zabalueva, Alexander V. Gerasimov,
Natalya D. Zambulaeva. Effects of lingonberry extract on the antioxidant capacity of meat paste ................................................250
Ana Velemir, Snježana Mandić, Goran Vučić, Danica Savanović.
Effects of non-meat proteins on the quality of fermented sausages ....................................................................................................259
Elena М. Serba, Liubov V. Rimareva, Мarina B. Overchenko, Nadezhda I. Ignatova,
Polina Yu. Tadzhibova, Sergey N. Zorin. Production of peptides and amino acids
from microbial biomass in food and feed industries: biotechnological aspects .................................................................................268
Andrey N. Ivankin, Alehey N. Verevkin, Alexander S. Efremov, Natalia L. Vostrikova,
Andrey V. Kulikovskii, Marina I. Baburina. Synergistic effects of Lactobacillus plantarum
and Staphylococcus carnosus on animal food components ...............................................................................................................277
Igor A. Kazartsev, Tatiana Yu. Gagkaeva, Olga P. Gavrilova, Philipp B. Gannibal.
Fungal microbiome of barley grain revealed by NGS and mycological analysis ...............................................................................286
Olesya V. Salishcheva, Alexander Yu. Prosekov. Antimicrobial activity
of mono- and polynuclear platinum and palladium complexes ..........................................................................................................298
Tatiana M. Giro, Andrey V. Kulikovsky, Svetlana V. Аndreeva, Ivan F. Gorlov,
Anna V. Giro. Production of enriched lamb in biodegradable packaging ......................................................................................... 312
Artem V. Samoylov, Natal’ya M. Suraeva, Mariya V. Zaytseva, Vera P. Rachkova, Madinat N. Kurbanova,
Georgy А. Belozerov. Toxicity of apple juice and its components in the model plant system ........................................................ 321
Mohammed Cheurfa, Mohamed Achouche, Ahmed Azouzi, Mariod A. Abdalbasit.
Antioxidant and anti-diabetic activity of pomegranate (Punica granatum L.) leaves extracts.......................................................... 329
Sergij M. Kasjanenko, Oksana I. Kasjanenko, Liudmyla V. Nagornaya, Valentyna A. Yevstafieva, Vitaliy V. Melnychuk,
Galina A. Lukyanova, Irina A. Gurenko. Yeast-rich mannan fractions in duck cultivation: prospects of using ........................ 337
Vladimir V. Kondratenko, Tatyana Yu. Kondratenko, Andrey N. Petrov, Georgy A. Belozerov.
Assessing protopectin transformation potential of plant tissue using a zoned criterion space ..........................................................348
Luydmila V. Antipova, Tatiana A. Kuchmenko, Anastasiya A. Osmachkina,
Natalia A. Osipova. Identification of total aromas of plant protein sources .....................................................................................362
Lyubov S. Dyshlyuk, Anastasia I. Dmitrieva, Svetlana A. Ivanova, Yuliya V. Golubcova,
Lev A. Ostroumov. Panax ginseng callus, suspension, and root cultures: extraction and qualitative analysis ...............................369
Yong Yang, Olga O. Babich, Stanislav A. Sukhikh, Maria I. Zimina, Irina S. Milentyeva.
Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms ............... 377
Nguyen Phu Thuong Nhan, Nguyen Duong Vu, Le Van Thanh, Than Thi Minh Phuong, Long Giang Bach,
Tran Quoc Toan. Instant tea from Condonopsis javanica L. root extract via spray drying .............................................................385
Attia A. Yaseen, Ahmed M. Hussein, Ramadan M. Esmail, Ayman A. Mohammad. Quality characteristics
of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids ....................................................392
Ashkan Hematian, Marjan Nouri, Saeed Safari Dolatabad.
Kashk with caper (Capparis spinosa L.) extract: quality during storage ...........................................................................................402
Radoslav Grujić, Vesna Gojković Cvjetković, Željka Marjanović-Balaban.
Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions .......................................................... 411
Md. A. Momin, Md. F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan,
Md. A. R. Mazumder. Substituting wheat flour with okara flour in biscuit production ...................................................................422
Alexander Yu. Prosekov. Lisitsyn AB, Chernukha IM, Nikitina MA.
Designing multicomponent food products. Moscow, 2020 .................................................................................................................429
DOI: http://doi.org/10.21603/2308-4057-2020-2
Available online at http://jfrm.ru/en/
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