Journals KemSU
Scientific journal "Bulletin of KemSU. Series: Humanities and Social Sciences Scientific journal "Bulletin of KemSU. Series: Political, Sociological and Economic sciences Scientific journal "Bulletin of KemSU. Series: Biological, Engineering and Earth Sciences Scientific journal "Bulletin of KemSU Strategizing: Theory and Practice Foods and Raw Materials Virtual Communication and Social Networks Food Processing: Techniques and Technology Dairy industry Cheese- and buttermaking
Submit manuscript
Home / Journals / Foods and Raw Materials / Rubric STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY

Articles of rubric " STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY " of journal " FOODS AND RAW MATERIALS "

THE IMPACT OF PRIORITY WATER CONTAMINANTS ON THE STABILITY OF THE MAIN COMPONENTS OF NECTARS
ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS
BIOSENSORS: DESIGN, CLASSIFICATION, AND APPLICATIONS IN THE FOOD INDUSTRY
ESTIMATION OF QUALITY AND EFFICIENCY OF APPLICATION OF A POULTRY FEED SUPPLEMENT IN FEEDING HUBBARD BROILER CHICKENS
PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION
INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES
USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS
SAFETY TONIC (ENERGY) BEVERAGES
OXIDATIVE STABILITY OF EDIBLE OILS VIA ADDITION OF POMEGRANATE AND ORANGE PEEL EXTRACTS
DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY
INVESTIGATION OF KINETIC PARAMETERS OF THE DIETARY SUPPLEMENT “AMIL-ING”
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS
COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
ANALYSIS OF MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN PORK MEAT BY CAPILLARY GEL ELECTROPHORESIS
DETERMINATION OF THE CARBON ISOTOPE 13C/12C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS
STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS
THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY
MARBLED BEEF QUALITY GRADES UNDER VARIOUS AGEING CONDITIONS
IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS
PROSPECTS FOR DNA AUTHENTICATION IN WINE PRODUCTION MONITORING
ENSURING THE SAFETY OF THE LIPID FRACTION OF SEMI-FINISHED PRODUCTS OF A HIGH DEGREE OF PREPARATION FROM FATTY FISH RAW MATERIALS
CRITERIA FOR STANDARTIZATION OF PROBIOTIC COMPONENTS IN FUNCTIONAL FOOD PRODUCTS
Foods and Raw Materials
THE IMPACT OF PRIORITY WATER CONTAMINANTS ON THE STABILITY OF THE MAIN COMPONENTS OF NECTARS
Volume, issue
1 № 1 Published
Authors
Krasnova Tamara , Timoshchuk Irina
DOI
https://doi.org/10.12737/1563
Published
05.11.2013
Foods and Raw Materials
ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS
Volume, issue
1 № 2 Published
Authors
Tereshchuk Lyubov , Starovoytova Kseniya
DOI
https://doi.org/10.12737/2058
Published
20.12.2013
Foods and Raw Materials
BIOSENSORS: DESIGN, CLASSIFICATION, AND APPLICATIONS IN THE FOOD INDUSTRY
Volume, issue
2 № 2 Published
Authors
Korotkaya Elena
DOI
https://doi.org/10.12737/5476
Published
23.09.2014
Foods and Raw Materials
ESTIMATION OF QUALITY AND EFFICIENCY OF APPLICATION OF A POULTRY FEED SUPPLEMENT IN FEEDING HUBBARD BROILER CHICKENS
Volume, issue
5 № 2 Published
Authors
Piskaeva A I , Dolganyuk V F , Noskova S Yu , Chaplygin O S
DOI
https://doi.org/10.21603/2308-4057-2017-2-137-144
Published
26.12.2017
Foods and Raw Materials
PROVISION OF MICROBIOLOGICAL SAFETY OF OAT SEED GERMINATION
Volume, issue
5 № 2 Published
Authors
Khodunova O S , Silant'eva L A
DOI
https://doi.org/10.21603/2308-4057-2017-2-145-150
Published
26.12.2017
Foods and Raw Materials
INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES
Volume, issue
5 № 2 Published
Authors
Petrov A N , Galstyan A G , Radaeva I A , Turovskaya S N , Illarionova E E , Semipyatniy V K , Khurshudyan S A , DuBuske L M , Krikunova L N
DOI
https://doi.org/10.21603/2308-4057-2017-2-151-161
Published
26.12.2017
Foods and Raw Materials
USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS
Volume, issue
5 № 2 Published
Authors
Timakova R T , Tikhonov S L , Tikhonova N V , Poznyakovskiy V M
DOI
https://doi.org/10.21603/2308-4057-2017-2-162-169
Published
26.12.2017
Foods and Raw Materials
SAFETY TONIC (ENERGY) BEVERAGES
Volume, issue
3 № 1 Published
Authors
Sukhikh Andrey , Razumov Aleksandr , Kotova Tatyana , Polyakov Viktor
DOI
https://doi.org/10.12737/11243
Published
01.07.2015
Foods and Raw Materials
OXIDATIVE STABILITY OF EDIBLE OILS VIA ADDITION OF POMEGRANATE AND ORANGE PEEL EXTRACTS
Volume, issue
6 № 2 Published
Authors
Abd-Allah Islam , Rabie Mohamed , Sulieman Abdelrahman , Mostfa Dalia , El-Badawi Ahmed
DOI
https://doi.org/10.21603/2308-4057-2018-2-413-420
Published
20.12.2018
Foods and Raw Materials
DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY
Volume, issue
4 № 1 Published
Authors
Kuznetsova O A
DOI
https://doi.org/10.21179/2308-4057-2016-1-135-140
Published
27.06.2016
Foods and Raw Materials
INVESTIGATION OF KINETIC PARAMETERS OF THE DIETARY SUPPLEMENT “AMIL-ING”
Volume, issue
4 № 2 Published
Authors
Dzyuba N A , Prokopovich A S
DOI
https://doi.org/10.21179/2308-4057-2016-2-128-135
Published
31.12.2016
Foods and Raw Materials
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS
Volume, issue
5 № 1 Published
Authors
Egorova E Yu , Morozhenko Yu V , Reznichenko I Yu
DOI
https://doi.org/10.21179/2308-4057-2017-1-144-153
Published
29.06.2017
Foods and Raw Materials
COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES
Volume, issue
6 № 1 Published
Authors
Dunchenko N. I. , Voloshina E. S. , Kuptsova Svetlana , Cherkasova E. I. , Sychev R. V. , Keener K.
DOI
https://doi.org/10.21603/2308-4057-2018-1-182-190
Published
20.06.2018
Foods and Raw Materials
ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES
Volume, issue
3 № 1 Published
Authors
Tikhonov Sergey , Gorlov Ivan , Poznyakovskiy Valeriy , Shelepov Viktor
DOI
https://doi.org/10.12737/11244
Published
01.07.2015
Foods and Raw Materials
ANALYSIS OF MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN PORK MEAT BY CAPILLARY GEL ELECTROPHORESIS
Volume, issue
6 № 2 Published
Authors
Grujić Radoslav , Savanović Danica
DOI
https://doi.org/10.21603/2308-4057-2018-2-421-428
Published
20.12.2018
Foods and Raw Materials
DETERMINATION OF THE CARBON ISOTOPE 13C/12C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS
Volume, issue
4 № 1 Published
Authors
Oganesyants L A , Panasyuk A L , Kuzmina E I , Kharlamova L N
DOI
https://doi.org/10.21179/2308-4057-2016-1-141-147
Published
27.06.2016
Foods and Raw Materials
STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
Volume, issue
4 № 2 Published
Authors
Vostrikova N. , Chernukha I. , Kulikovskiy A V , Shishkin S S
DOI
https://doi.org/10.21179/2308-4057-2016-2-136-147
Published
31.12.2016
Foods and Raw Materials
PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI
Volume, issue
5 № 1 Published
Authors
Golubtsova Yu V
DOI
https://doi.org/10.21179/2308-4057-2017-1-154-164
Published
29.06.2017
Foods and Raw Materials
PROFILE OF SUGARS IN A GRAPE-WINE SYSTEM AS THE IDENTIFYING INDICATOR OF THE AUTHENTICITY OF WINE PRODUCTS
Volume, issue
6 № 1 Published
Authors
Gnilomedova Nonna , Anikina Nadezhda , Gerzhikova V. G.
DOI
https://doi.org/10.21603/2308-4057-2018-1-191-200
Published
20.06.2018
Foods and Raw Materials
THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY
Volume, issue
3 № 1 Published
Authors
Motovilov Konstantin , Surkov Igor , Kantyerye Vilyen , Renzyaeva Tamara
DOI
https://doi.org/10.12737/11245
Published
01.07.2015
Foods and Raw Materials
MARBLED BEEF QUALITY GRADES UNDER VARIOUS AGEING CONDITIONS
Volume, issue
6 № 2 Published
Authors
Kozyrev Ilya , Mittelshtein Tatyana , Pchelkina Viktoriya , Kuznetsova Tatyana , Lisitsyn A.
DOI
https://doi.org/10.21603/2308-4057-2018-2-429-437
Published
20.12.2018
Foods and Raw Materials
IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS
Volume, issue
6 № 1 Published
Authors
Vostrikova N. , Chernukha I.
DOI
https://doi.org/10.21603/2308-4057-2018-1-201-209
Published
20.06.2018
Foods and Raw Materials
PROSPECTS FOR DNA AUTHENTICATION IN WINE PRODUCTION MONITORING
Volume, issue
6 № 2 Published
Authors
Oganesyants Lev , Vafin Ramil , Galstyan Aram , Semipyatniy Vladislav , Khurshudyan Sergey , Ryabova Anastasia
DOI
https://doi.org/10.21603/2308-4057-2018-2-438-448
Published
20.12.2018
Foods and Raw Materials
ENSURING THE SAFETY OF THE LIPID FRACTION OF SEMI-FINISHED PRODUCTS OF A HIGH DEGREE OF PREPARATION FROM FATTY FISH RAW MATERIALS
Volume, issue
6 № 2 Published
Authors
Simakova Inna , Giro Tatiana , Vasilyev Alexey
DOI
https://doi.org/10.21603/2308-4057-2018-2-449-456
Published
20.12.2018
Foods and Raw Materials
CRITERIA FOR STANDARTIZATION OF PROBIOTIC COMPONENTS IN FUNCTIONAL FOOD PRODUCTS
Volume, issue
6 № 2 Published
Authors
Sukhikh Andrey , Zakharova Yuliya , Yuzhalin Arseniy , Bykov Anatoliy , Kotova Tatʹyana , Poznyakovskiy Valeriy
DOI
https://doi.org/10.21603/2308-4057-2018-2-457-466
Published
20.12.2018
© КемГУ, 1997–2024
Support Powered by Editorum,  Instructions
Login or Create
* Forgot password?