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Theory and practice of meat processing

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Vol 6, No 3 (2021) Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures Abstract  PDF (Eng)  similar documents
Yu. M. Berezovsky, I. A. Korolev, T. A. Sarantsev
"... , cryoscopic temperature, frozen moisture proportion and thermal conductivity factor for beef M. longissimus ..."
 
Vol 6, No 4 (2021) Impact of feed supplementation with balsam poplar buds on performance of young bulls Abstract  PDF (Eng)  similar documents
Yu. Balji, M. Knicky
 
Vol 6, No 3 (2021) An effect of food additives on microbiome Abstract  PDF (Eng)  similar documents
V. Yu. Kornienko, M. Yu. Minaev
 
Vol 6, No 1 (2021) Risk identification and assessment in production of meat product packaging Abstract  PDF (Eng)  similar documents
Yu. A. Kuzlyakina, V. S. Zamula, M. V. Kochneva
 
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
 
Vol 4, No 4 (2019) Detection of soybean by real-time PCR in the samples subjected to deep technological processing Abstract  PDF (Eng)  similar documents
K. A. Kurbakov, E. A. Konorov, V. N. Zhulinkova, M. Yu. Minaev
 
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 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 6, No 2 (2021) Factors influencingmicrobial transmission in a meat processing plant Abstract  PDF (Eng)  similar documents
B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova
 
Vol 1, No 4 (2016) IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS Abstract  PDF (Eng)  similar documents
D. S. Bataeva, M. Yu. Minaev, A. A. Makhova
 
Vol 2, No 1 (2017) SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR CONTAMINATION OF PROCESSED MEAT PRODUCTS WITH UNDECLARED POULTRY COMPONENTS Abstract  PDF (Eng)  similar documents
M. Yu. Minaev, G. I. Solodovnikova, K. A. Kurbakov
 
Vol 2, No 4 (2017) CONCEPTUAL APPROACHES TO THE RAPID DETECTION OF CAMPYLOBACTER SPP. IN MEAT OF SLAUGHTER ANIMALS Abstract  PDF (Eng)  similar documents
D. S. Bataeva, M. Yu. Minaev, Yu. K. Yushina, O. V. Sokolova, E. V. Zajko
 
Vol 2, No 4 (2017) FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
N. L. Vostrikova, O. A. Kuznetsova, A. V. Kulikovskii, M. Yu. Minaev
 
Vol 2, No 1 (2017) THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO Abstract  similar documents
A. S. Dydykin, M. Yu. Minaev, G. S. Tolmacheva, A. A. Musatova
 
Vol 2, No 4 (2017) INTESTINAL DYSBIOSIS, HUMAN HEALTH AND FUNCTIONAL NUTRITION Abstract  PDF (Eng)  similar documents
I. Yu. Chicherin, I. P. Pogorelsky, I. A. Lundovskikh, I. V. Darmov, M. R. Shabalina
 
Vol 5, No 4 (2020) The methodology of food design. Part 1. The individual aspect Abstract  PDF (Eng)  similar documents
A. Yu. Prosekov
 
Vol 5, No 4 (2020) Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020 Abstract  PDF (Eng)  similar documents
V. Yu. Kornienko
 
Vol 6, No 2 (2021) Optimization of protein-lipid comlex by its fatty acid and vitamin composition Abstract  PDF (Eng)  similar documents
B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina
 
Vol 6, No 2 (2021) Methods for nonparametric statistics in scientific research. Overview. Part 1. Abstract  PDF (Eng)  similar documents
M. A. Nikitina, I. M. Chernukna
 
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
 
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
 
Vol 4, No 4 (2019) A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect Abstract  PDF (Eng)  similar documents
A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova
 
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 6, No 4 (2021) New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers Abstract  PDF (Eng)  similar documents
R. M. Mohamed, W. A. Bazaraa, A. M. Alian, N. M. EL-Shimi
 
Vol 2, No 3 (2017) INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS Abstract  PDF (Eng)  similar documents
Nadezhda V. Danilova, Anatoly Yu. Lavrentiev
 
Vol 3, No 2 (2018) THE STUDY OF PROKARYOTIC GENE EXPRESSION Abstract  PDF (Eng)  similar documents
Mihail Yu. Minaev, Anzhelika A. Makhova
"... responsibility for the work and presented data. All authors made an equal contribution to the work. Minaev M. Yu ..."
 
Vol 6, No 1 (2021) Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials Abstract  PDF (Eng)  similar documents
N. Yu. Mezenova, S. V. Agafonova, O. Ya. Mezenova, L. S. Baidalinova, T. Grimm
 
Vol 6, No 2 (2021) Chicken egg white — characteristics of its properties and the prospects for functional foods development Abstract  PDF (Eng)  similar documents
I. L. Stefanova, A. Yu. Klimenkova, L. V. Shakhnazarova, V. K. Mazo
 
Vol 1, No 1 (2016) THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT Abstract  PDF (Eng)  similar documents
M. Kral, K. Honzirkova, M. Pospiech, B. Tremlova, M. Zdarsky
 
Vol 4, No 1 (2019) STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING Abstract  PDF (Eng)  similar documents
Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik
 
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 6, No 1 (2021) Polymorphism of the gene GDF9 in sheep of Prikatun type of Altai Mountains breedand its correlation with indices of meat rate productivity Abstract  PDF (Eng)  similar documents
M. I. Selionova, N. A. Podkorytov
 
Vol 6, No 2 (2021) Lactoferrin: properties and application. A review Abstract  PDF (Eng)  similar documents
I. V. Bobreneva, M. V. Rokhlova
 
Vol 6, No 1 (2021) Ways of improvement of technological equipment performance Abstract  PDF (Eng)  similar documents
M. B. Smirnov, G. B. Abdilova
 
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
 
Vol 4, No 3 (2019) ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Anastasiya G. Akhremko
"... meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most ..."
 
Vol 1, No 2 (2016) IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING Abstract  PDF (Eng)  similar documents
D. S. Bataeva, Yu. K. Yushina, E. V. Zaiko
 
Vol 6, No 1 (2021) Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma Abstract  PDF (Eng)  similar documents
N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov
 
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 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
 
Vol 5, No 1 (2020) CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE Abstract  PDF (Eng)  similar documents
Yuriy M. Berezovskiy, Igor A.  Korolev, Taras A. Sarantsev
 
Vol 6, No 3 (2021) Comparative study of technologies for extraction of biologically active substances from the raw material of animal origin Abstract  PDF (Eng)  similar documents
E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova
 
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
 
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 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
 
Vol 4, No 2 (2019) TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS Abstract  PDF (Eng)  similar documents
Vera V. Eveleva, Tatyana M. Cherpalova, Elena A. Shipovskaya
 
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 6, No 2 (2021) Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder Abstract  PDF (Eng)  similar documents
S. M. Novakovic, I. V. Djekic, M. B. Pesic, A. Z. Kostic, D. D. Milincic, I. В. Tomasevic
 
Vol 6, No 3 (2021) Exposure assessment to essential elements through the consumption of canned fish in Serbia Abstract  PDF (Eng)  similar documents
J. Petrovic, M. Jovetic, M. Štulić, A. Redžepović-Đorđević, D. Vujadinović, I. V. Djekic, I. B. Tomasevic
 
Vol 1, No 1 (2016) INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL Abstract  PDF (Eng)  similar documents
V. V. Gushchin, I. L. Stefanova, Yu. N. Krasyukov, L. V. Shakhnazarova
 
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