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Theory and practice of meat processing

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Vol 5, No 3 (2020) The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment Abstract  PDF (Eng)  similar documents
I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina
 
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 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 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
"... , including succinic (amber) acid, zinc sulfate, manganese sulfate, copper sulfate, lithium carbonate, L ..."
 
Vol 5, No 2 (2020) Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes Abstract  PDF (Eng)  similar documents
M. I. Selionova, V. R. Plakhtyukova
 
Vol 5, No 4 (2020) Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products Abstract  PDF (Eng)  similar documents
N. V. Rudometova, I. S. Kim
 
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
 
Vol 5, No 2 (2020) An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs Abstract  PDF (Eng)  similar documents
A. A. Semenova, A. I. Sinichkina, I. V. Kozyrev, T. M. Mittelstein
 
Vol 4, No 1 (2019) THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE Abstract  PDF (Eng)  similar documents
Roza T. Timakova, Sergey L. Tikhonov, Natal’ya V. Tikhonova, Sergey V. Shikhalev, Leonid S. Kudryashov
 
Vol 4, No 1 (2019) PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii
"... of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction ..."
 
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
 
Vol 5, No 2 (2020) An effect of anti-stress feed additives on broiler productivity and meat quality Abstract  PDF (Eng)  similar documents
E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova
 
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
 
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 4, No 3 (2019) SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY Abstract  PDF (Eng)  similar documents
Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva
"... -1kN universal testing machine (Japan) was chosen for research. Samples obtained from l. dorsi ..."
 
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
 
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 3 (2019) METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev
 
Vol 5, No 4 (2020) The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions Abstract  PDF (Eng)  similar documents
A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva
 
Vol 5, No 4 (2020) A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization Abstract  PDF (Eng)  similar documents
A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev
 
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
 
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