Foods and Raw Materials. 2023;11(2)
ISSN 2310-9599 (Print)
ISSN 2308-4057 (Online)
Available online at https://jfrm.ru/en/
CONTENTS
Editor’s column ...................................................................................................................................................................................................ii
Tabakaev Anton V., Tabakaeva Oksana V., Prikhodko Yury V. Functional instant beverages ........................................................187
Cingöz Ali, Yildirim Metin Effects of hydrolysis degree on the functional properties of hydrolysates
from sour cherry kernel protein concentrate ...................................................................................................................................................197
Adi Annis C., Tawakal Ali I., Rasyidi Mohammad F., Salisa Wizara, Farapti Farapti, Rachmawati Heni Effect
of cocoa husk Criollo tea on hypercholesterolemia in animal model ..........................................................................................................206
Kandrokov Roman Kh. Effects of triticale flour on the quality of honey cookies ..................................................................................215
Prikhodko Denis V., Krasnoshtanova Alla A. Using casein and gluten protein fractions to obtain functional
ingredients .............................................................................................................................................................................................................223
Gmoshinski Ivan V., Ananyan Mikhail A., Shipelin Vladimir A., Riger Nikolay A., Trushina Eleonora N.,
Mustafina Oksana K., Guseva Galina V., Balakina Anastasya S., Kolobanov Alexey I., Khotimchenko Sergey A.,
Ozherelkov Dmitriy Yu. Effect of dihydroquercetin on the toxic properties of nickel nanoparticles ..................................................232
Dylenova Elena P., Zhigzhitzhapova Svetlana V., Goncharova Danaya B., Tykheev Zhargal A., Chimitov Daba G.,
Radnaeva Larisa D. Artemisia jacutica Drob. essential oil as a source of chamazulene: primary introduction
and component analysis ......................................................................................................................................................................................243
Rahman Md. Atiqur, Roy Joysree, Mahomud Md. Sultan Textural and antioxidant properties of mozzarella cheese
fortified with dehydrated oyster mushroom flour ...........................................................................................................................................251
Grujić Slavica, Grujčić Mirjana Factors affecting consumer preference for healthy diet and functional foods ..............................259
Al-Hassawi Fatima, Al-Ghanim Jameela, Al-Foudari Mohammad, Al-Othman Amani, Sidhu Jiwan S. Effects
of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads ...................................................................................272
Aslanbay Guler Bahar, Imamoglu Esra Molecular marker technologies in food plant genetic diversity studies:
An overview ..........................................................................................................................................................................................................282
Akharaiyi Fred Coolborn, Ehis-Eriakha Chioma Bertha, Olagbemide Peter Taiwo, Igbudu Faith Hukwu
Hyptis suaveolens L. leaf extracts in traditional health care systems .........................................................................................................293
Krasnova Irina S., Ganina Vera I., Semenov Gennadiy V. Fruit and vegetable purees as cryoprotectants for vacuum
freeze-dried fermented milk products ..............................................................................................................................................................300
Abdelwahab Siddig I., Taha Manal M.E., Mariod Abdalbasit A. Thymoquinone-related knowledge (1915–2022):
A comprehensive bibliometric analysis ............................................................................................................................................................309
Abd El-Aziz Mahmoud, Salama Heba H., Sayed Rehab S. Plant extracts and essential oils in the dairy industry:
A review .................................................................................................................................................................................................................321
Shabunina Maria V., Andreeva Anastasiya, Pavlova Anastasia S. Use of animal origin protein concentrates
in bread baking......................................................................................................................................................................................................338
Vechtomova Elena A., Dolgolyuk Irina V., Orlova Maria M., Zaushintsena Alexandra V. Microbiological safety
criteria for products from unconventional raw materials: raw bear fat .......................................................................................................347
Hien Bui Thi Thu, Pham Diem Thi, Vu Lan Phuong, Dao Phuong Hoa, Tuyen Pham Van,
Nghia Nguyen Viet, Nguyen Khac Bat Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L.)
preserved in ice water ..........................................................................................................................................................................................355
DOI: https://doi.org/10.21603/2308-4057-2023-2
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