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Theory and practice of meat processing

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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
 
Vol 4, No 2 (2019) TO THE QUESTION ABOUT MEAT FREEZING. REVIEW Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina
 
Vol 2, No 1 (2017) BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN Abstract  PDF (Eng)  similar documents
N. L. Vostrikova, I. M. Chernukha
 
Vol 4, No 4 (2019) Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products Abstract  PDF (Eng)  similar documents
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
 
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
 
Vol 5, No 2 (2020) Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides Abstract  PDF (Eng)  similar documents
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
"... -inflammatory, hypocholesterolemic and anticancer properties. Angiotensin-I-converting enzyme (ACE) inhibitory ..."
 
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
 
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
 
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
 
Vol 6, No 4 (2021) Evolution of in vitro digestibility techniques: a systematic review Abstract  PDF (Eng)  similar documents
I. M. Chernukha, A. V. Meliashchenia, I. V. Kaltovich, E. R. Vasilevskaya, M. A. Aryzina, T. M. Smaliak, T. V. Senchenko, L. V. Fedulova
 
Vol 1, No 2 (2016) THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES Abstract  PDF (Eng)  similar documents
I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin, L. I. Kovalyov
 
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
"... .82 %. It is necessary to note that about 25 % of microflora was unculturable; i.e., it had metabolic processes but did ..."
 
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