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Issue | Title | |
Vol 7, No 1 (2022) | Comparison of the proteomic profile of pork byproducts during their storage | Abstract PDF (Eng) similar documents |
A. G. Akhremko, V. V. Nasonova, M. E. Spirina, N. N. Godswill | ||
"... In this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen ..." | ||
Vol 2, No 2 (2017) | FREEZING AS A METHOD OF FOOD PRESERVATION | Abstract PDF (Eng) similar documents |
A. L. Ishevskiy, I. A. Davydov | ||
Vol 6, No 4 (2021) | Promotion of cultural heritage — regional and traditional Polish meat products | Abstract PDF (Eng) similar documents |
J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej | ||
"... individual products and their value (not only cultural, but also qualitative), the EU created special ..." | ||
Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Eng) similar documents |
O. A. Kovaleva, C. M. Zdrabova | ||
"... -dried beef products on a degree of protein hydration and solubility. The processes of the protein ..." | ||
Vol 4, No 3 (2019) | DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING | Abstract PDF (Eng) similar documents |
Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina | ||
"... (ingredients) of the food recipe composition is given. The main descriptors of a food product ..." | ||
Vol 2, No 2 (2017) | FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina | ||
"... to develop modern techniques and product recipes with specified properties for consumers with food ..." | ||
Vol 3, No 1 (2018) | SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY | Abstract PDF (Eng) similar documents |
Tatyana S. Fofanova | ||
"... of the increasing number of people to consume «healthy» products and not to spend much time on their preparation led ..." | ||
Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) similar documents |
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
"... » substances in food products, which are supposedly accumulated in the body of a person who often consumes ..." | ||
Vol 7, No 4 (2022) | Food allergen control at meat processing enterprise: scientific rationale and preliminary hazard analysis | Abstract PDF (Eng) similar documents |
E. V. Kryuchenko, I. M. Chernukha, Yu. A. Kuzlyakina, V. S. Zamula | ||
"... in separating allergen-containing and allergen-free products and raw materials during transport and storage ..." | ||
Vol 7, No 2 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective | Abstract PDF (Eng) similar documents |
E. Oz, F. Oz | ||
"... Meat and meat products, which have a very important place in terms of nutrition, can endanger ..." | ||
Vol 7, No 2 (2022) | Raman spectroscopic techniques for meat analysis: A review | Abstract PDF (Eng) similar documents |
V. A. Pchelkina, I. M. Chernukha, L. V. Fedulova, N. A. Ilyin | ||
"... (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis ..." | ||
Vol 8, No 1 (2023) | The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin | Abstract PDF (Eng) similar documents |
A. Chairil, . Irhami, H. A. Umar, . Irmayanti | ||
"... Buffalo skin is an underutilized by-product of buffalo slaughter. It is perishable ..." | ||
Vol 3, No 1 (2018) | MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD | Abstract PDF (Eng) similar documents |
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina | ||
"... the nutritional value of modern products and making them healthier. Functional foods are one of the ways to solve ..." | ||
Vol 3, No 1 (2018) | POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW | Abstract PDF (Eng) similar documents |
N. A. Gorbunova | ||
"... of geographical origin of raw materials and animal-derived products to exclude a possibility ..." | ||
Vol 3, No 3 (2018) | PERSPECTIVE WAYS THE USE OF BY-PRODUCTS | Abstract PDF (Eng) similar documents |
Viktoriya V. Nasonova | ||
"... The article describes rationale for using by-products as a source of high-value protein ..." | ||
Vol 3, No 4 (2018) | COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW | Abstract PDF (Eng) similar documents |
Igor B. Tomasevic | ||
"... Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated ..." | ||
Vol 1, No 1 (2016) | NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT | Abstract PDF (Eng) similar documents |
Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova | ||
"... smoked pork product with the complex brine. It was found that the use of the starter cultures ..." | ||
Vol 1, No 1 (2016) | LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING | Abstract PDF (Eng) similar documents |
Josef Kameník, Marta Dušková | ||
"... activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products. ..." | ||
Vol 1, No 3 (2016) | PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES | Abstract PDF (Eng) similar documents |
N. F. Neburchilova, I. V. Petrunina | ||
"... of these resources. The utility of products is determined by a complex of properties that reflect their value in use ..." | ||
Vol 1, No 3 (2016) | RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER | Abstract PDF (Eng) similar documents |
D. S. Bataeva, E. V. Zaiko | ||
"... The risks associated with the presence of antimicrobial drug residues in meat and products ..." | ||
Vol 2, No 2 (2017) | INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović | ||
"... Fat reduction in meat products is demanded by consumers concerning health issues but represents ..." | ||
Vol 2, No 1 (2017) | CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK | Abstract PDF (Eng) similar documents |
A. V. Borodin, I. M. Chernukha, M. A. Nikitina | ||
"... delivery to ready product realization, which is difficult without modern IT-support. The HACCP (Hazard ..." | ||
Vol 4, No 2 (2019) | DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS | Abstract PDF (Eng) similar documents |
Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy | ||
"... an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ..." | ||
Vol 4, No 1 (2019) | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW | Abstract PDF (Eng) similar documents |
Natalia A. Gorbunova | ||
"... of nitrite when curing meat products. ..." | ||
Vol 5, No 3 (2020) | Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products | Abstract PDF (Eng) similar documents |
E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha | ||
"... an overview of the legal regulation of the production and labeling of allergen-containing food products ..." | ||
Vol 5, No 3 (2020) | A system approach to simulation of individual food products | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
"... . Personalized nutrition is inextricably linked with personalized food products. At present, however, mass ..." | ||
Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) similar documents |
E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
"... The aim of the study was to investigate the transformation of meat product’s proteins from pig ..." | ||
Vol 5, No 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) similar documents |
Nataliya A. Gorbunova | ||
"... with a huge potential for food production, which gives an opportunity to create new food products ..." | ||
Vol 6, No 1 (2021) | Scientific rationale of ingredients choice for functional fish pastes | Abstract PDF (Eng) similar documents |
A. S. Kupriy, N. I. Dunchenko, E. S. Voloshina | ||
"... In recent years, the global demand for finished fish products is increased. Aquaculture raw ..." | ||
Vol 5, No 4 (2020) | The methodology of food design. Part 1. The individual aspect | Abstract PDF (Eng) similar documents |
A. Yu. Prosekov | ||
Vol 6, No 2 (2021) | Assessment of genotoxic and mutagenic effects of food products by bioassay methods | Abstract PDF (Eng) similar documents |
M. V. Zaytseva | ||
"... and mutagenicity. It is shown that the most rapid and convenient tool for complex monitoring of product toxicity ..." | ||
Vol 6, No 3 (2021) | Meat supply chain in the perspective of UN SDGs | Abstract PDF (Eng) similar documents |
I. V. Djekic | ||
Vol 6, No 3 (2021) | The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters. | Abstract PDF (Eng) similar documents |
O. V. Zinina, S. P. Merenkova, K. S. Gavrilova, M. B. Rebezov, D. A. Utyanov, A. S. Knyazeva | ||
"... By-products are the potential source of animal protein obtained from brood chickens and egg-laying ..." | ||
Vol 6, No 3 (2021) | Development of regression model of proteins attackability process in meat food (in vitro) | Abstract PDF (Eng) similar documents |
A. S. Pulatov, M. A. Nikitina | ||
"... . They analyze the main nutritional values and physical and chemical properties of meat products, the modes ..." | ||
Vol 8, No 4 (2023) | Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes | Abstract PDF (Eng) similar documents |
M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud | ||
"... molecules, such as proteins, leading to the formation of final products of advanced oxidation processes ..." | ||
Vol 8, No 3 (2023) | Modern forms of iodine-containing food components | Abstract PDF (Eng) similar documents |
A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, Yu. A. Kuzlyakina | ||
Vol 4, No 4 (2019) | Thawing process calculation of egg ingredients particles in minced meat | Abstract PDF (Eng) similar documents |
V. P. Agafonychev, V. N. Makhonina | ||
"... of improving the competitiveness of these products is urgent. One way to solve this problem is to replace part ..." | ||
Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) similar documents |
A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
"... -type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate ..." | ||
Vol 7, No 4 (2022) | Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons | Abstract PDF (Eng) similar documents |
Yu. K. Yushina, O. A. Kuznetsova, A. V. Tutelyan, M. A. Grudistova, D. S. Bataeva, M. D. Reshchikov, I. S. Tartakovsky, Yu. A. Nikolaev | ||
"... Microbiological examination of contamination of imported and domestic meat products ..." | ||
Vol 7, No 3 (2022) | Management of food cold chains traceability amid the COVID‑19 pandemic | Abstract PDF (Eng) similar documents |
N. A. Gorbunova, V. N. Kornienko | ||
"... — a continuous cold chain of perishable food products, including meat products, under the conditions of COVID‑19 ..." | ||
Vol 2, No 4 (2017) | AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES | Abstract PDF (Eng) similar documents |
I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina | ||
"... their detail study. This paper examines an effect of spontaneous microflora of fermented meat products from ..." | ||
Vol 2, No 3 (2017) | AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS | Abstract PDF (Eng) similar documents |
Marietta A. Aslanova, Andrei S. Dydykin, Lilija V. Fedulova, Olga K. Derevitskaya | ||
"... and pork semi-prepared products in pieces. The semi-prepared products were treated using the experimental ..." | ||
Vol 3, No 3 (2018) | IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS | Abstract PDF (Eng) similar documents |
Tatiana M. Giro, Ivan F. Gorlov, Marina I. Slozhenkina, Sergey V. Kozlov, Nogman V. Tasmuchanov | ||
"... products with balanced essential nutrients. Based on the data on greater localization of microelements ..." | ||
Vol 3, No 3 (2018) | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK | Abstract PDF (Eng) similar documents |
Oksana A. Kovaleva, Katherine M. Zdrabova | ||
"... as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using ..." | ||
Vol 1, No 3 (2016) | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW | Abstract PDF (Eng) similar documents |
N. A. Gorbunova, E. K. Tunieva | ||
"... and methodical base of the Russian Federation for assurance of safe consumption of food products produced from ..." | ||
Vol 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Eng) similar documents |
I. V. Kaltovich, O. V. Dymar | ||
"... New meat products with immunomodulatory effect creation method reflecting differential ..." | ||
Vol 5, No 1 (2020) | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT | Abstract PDF (Eng) similar documents |
Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn | ||
"... twin of a food product is a mathematical (simulation) model that includes the whole variety of factors ..." | ||
Vol 5, No 2 (2020) | The electrohydraulic method for meat tenderization and curing | Abstract PDF (Eng) similar documents |
N. A. Ermoshin, S. A. Romanchikov, O. I. Nikolyuk | ||
"... products. The intensification methods for the process of penetration and distribution of curing ingredients ..." | ||
Vol 5, No 1 (2020) | DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS | Abstract PDF (Eng) similar documents |
Elena A. Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova | ||
"... meat and by-products in comparison with samples of products taken from the experimental group ..." | ||
Vol 5, No 3 (2020) | Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples | Abstract PDF (Eng) similar documents |
K. A. Kurbakov, V. N. Zhulinkova, M. Yu. Minaev | ||
"... Mustard is a commonly used condiment including in production of other food products. As mustard ..." | ||
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