Foods and Raw Materials, 2022, vol. 10, no. 1
E-ISSN 2310-9599
ISSN 2308-4057
Available online at https://jfrm.ru/en/
CONTENTS
Editor’s column ...................................................................................................................................................................................................1
Sheir Marwa A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry ............................................................2
Chernukha Irina M., Fedulova Liliya V., Kotenkova Elena A. White, beige and brown adipose tissue:
structure, function, specific features and possibility formation and divergence in pigs .............................................................................10
Hien Bui Thi Thu, Diem Pham Thi, Tung Le Anh, Huong Tran Thi, Hoang Nguyen Huu,
Bat Nguyen Khac, Nghia Nguyen Viet Optimizing enzymatic hydrolysis for feed production
from catfish by-products ........................................................................................................................................................................................19
Babich Olga O., Milentyeva Irina S., Dyshlyuk Lyubov S., Ostapova Elena V., Altshuler Olga G.
Structure and properties of antimicrobial peptides produced by antagonist microorganisms isolated from
Siberian natural objects ...........................................................................................................................................................................27
Ndinchout Alvine Sandrine, Chattopadhyay Debapriya, Ascension Nyegue Maximilienne,
Kaur Varinder, Singh Narpinder, Paul Moundipa Fewou Muffins fortified with Dacryodes macrophylla L.
fruit: quality and sensory evaluation ..................................................................................................................................................................40
Büyükkormaz Çağrı, Küçükbay F. Zehra Kumquat fruit and leaves extracted with
different solvents: phenolic content and antioxidant activity ..........................................................................................................................51
Mariod Abdalbasit Adam, Abdalrahman Eshraga Mustafa, Shakak Mahdi Abbas Black mahlab
(Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value ........................................................67
Mohammed Nameer Khairullah, Ragavan Hemala, Ahmad Nurul Hawa,
Hussin Anis Shobirin Meor Egg-free low-fat mayonnaise from virgin coconut oil .................................................................................76
Saniewski Michał, Falandysz Jerzy, Zalewska Tamara 137Cs and 40
K activity concentrations in
edible wild mushrooms from China regions during the 2014–2016 period ............................................................................................86
Parada Romina B., Marguet Emilio, Campos Carmen A., Vallejo Marisol Improving the nutritional
properties of Brassica L. vegetables by spontaneous fermentation ...............................................................................................................97
Tan Sook Ling, Meriam Suhaimy Syazwan Hanani, Abd Samad Nur Azimah, Hamizi Nor Aliya
Effects of adulterated palm cooking oil on the quality of fried chicken nuggets ......................................................................................106
Pogorelov Alexander G., Ipatova Larisa G., Pogorelova Maria A., Kuznetsov Alexander L.,
Suvorov Oleg A. Properties of serum albumin in electrolyzed water .........................................................................................................117
Rimareva Liubov V., Serba Elena M., Overchenko Marina B., Shelekhova Nataliya V.,
Ignatova Nadezhda I., Pavlova Anzhelika A. Enzyme complexes for activating yeast generation and
ethanol fermentation ............................................................................................................................................................................................127
Papuga Saša, Pećanac Igor, Stojković Maja, Savić Aleksandar, Velemir Ana Mead fermentation
parameters: Optimization by response surface methodology .........................................................................................................................137
Buryndin Victor G., Artyemov Аrtyem V., Savinovskih Аndrei V.,
Krivonogov Pavel S., Krivonogova Аnna S. Biostability of binder-free wood and
plant plastics protected with antiseptics ................................................................................................................................................148
Khrundin Dmitrii V., Ponomarev Vsevolod Ya., Yunusov Eduard Sh. Fermented oat milk as a
base for lactose-free sauce ..................................................................................................................................................................................155
Fedortsov Nikita M., Budkevich Elena V., Evdokimov Ivan A., Ryabtseva Svetlana A.,
Budkevich Roman O. Bovine serum albumin with gallic acid: Molecular modeling and physicochemical
profiling ..................................................................................................................................................................................................................163
Beketov Sergey V., Kaledin Anatoly P., Senator Stepan A., Upelniek Vladimir P.,
Kuznetsov Sergey B., Stolpovsky Yury A. Zeboid cow milk: physicochemical quality indicators ....................................................171
Samoylov Artem V., Suraeva Natal’ya M., Zaytseva Mariya V., Petrov Andrey N. Bioassay of oxidative
properties and toxic side effects of apple juice ................................................................................................................................................176
Marynich Aleksandr P., Abilov Batyrkhan T., Semenov Vladimir V., Dzhafarov Novruz M. O.,
Kulintsev Valery V., Serdyukov Igor G. Effects of high-protein feed supplements on lamb productivity ........................................185
DOI: https://doi.org/10.21603/2308-4057-2022-1
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