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| Issue | Title | |
| Vol 3, No 4 (2018) | THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova | ||
| "... acids (PUFA) increase by 67.2 % (P<0.05), while monounsaturated fatty acids (MUFA) was decreased by 29 ..." | ||
| Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod | ||
| "... patties formulated from fresh beef incorporated with food-grade lactic acid (LA). Fresh beef was purchased ..." | ||
| Vol 2, No 2 (2017) | QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS | Abstract PDF (Eng) similar documents |
| S. A. Miroshhikov, A. V. Kharlamov, I. V. Markova | ||
| "... acid and fatty acid composition and by fatty acid ratio. In terms of safety, it corresponds to all ..." | ||
| 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 | ||
| "... Abstract The paper examines the problem of optimization of the fatty acid composition of lipids ..." | ||
| Vol 1, No 3 (2016) | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS | Abstract PDF (Eng) similar documents |
| N. A. Drozdova, V. V. Nasonova | ||
| "... describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i ..." | ||
| Vol 1, No 1 (2016) | LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING | Abstract PDF (Eng) similar documents |
| Josef Kameník, Marta Dušková | ||
| "... Abstract Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role ..." | ||
| Vol 10, No 1 (2025) | Quality evaluation of fresh camel meat dipped in edible citric acid | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod, N. Alrumaih, S. H. S. Mohamed, M. A. Aladhadh, R. R. Alayouni | ||
| "... This study investigates the impact of dipping in food-grade citric acid on the shelf-life ..." | ||
| Vol 8, No 3 (2023) | Comparative antioxidant effect of ascorbic acid and rosemary extract | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya | ||
| "... The aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat ..." | ||
| Vol 7, No 4 (2022) | The ways to improve the biological and morphological parameters of young fattening pigs | Abstract PDF (Eng) similar documents |
| I. N. Mikolaychik, L. A. Morozova, A. V. Iltyakov, E. S. Stupina, O. P. Neverova, T. I. Uryumtseva | ||
| "... experimental group increased by 2.43% (P<0.05) compared to the control group. The largest (30.17 cm2) area ..." | ||
| Vol 9, No 2 (2024) | Chemical composition and broiler meat quality when using melanin | Abstract PDF (Eng) similar documents |
| N. V. Bogolyubova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, R. A. Rykov, J. A. Bogolyubova | ||
| "... nutrition on the chemical composition, antioxidant and technological properties of meat, and the fatty acid ..." | ||
| Vol 2, No 2 (2017) | MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES | Abstract PDF (Eng) similar documents |
| V. N. Pristupa, A. Y. Kolosov, Y. A. Kolosov, O. N. Orlova, L. S. Dmitrieva, V. I. Eroshenko, L. V. Skripnik, D. V. Torosyan | ||
| "... and chemical properties, amino acid and fatty acid compositions of muscle tissue, control slaughter of young ..." | ||
| Vol 9, No 1 (2024) | Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates | Abstract PDF (Eng) similar documents |
| N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova | ||
| "... as liquid. The total antioxidant capacity by the DPPH radical method (TACDPPH), fatty acid composition ..." | ||
| 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 | ||
| "... was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics ..." | ||
| Vol 1, No 2 (2016) | REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES | Abstract PDF (Eng) similar documents |
| V. B. Krylova | ||
| "... their possible correlation. It was shown that the dynamics of Eh, the content of free amino acids and fatty acid ..." | ||
| 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 | ||
| "... by the calpain (CAPN1) and growth hormone (GH) genes on live weight, fatty acid composition of blood plasma ..." | ||
| 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 | ||
| "... and amino acids, which anabolic and physiological potential is used insufficiently. Protein nutraceuticals ..." | ||
| Vol 7, No 2 (2022) | Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review | Abstract PDF (Eng) similar documents |
| E. A. Kotenkova, E. K. Polishchuk | ||
| "... is protein stability and solubility, which primarily depend on protein structure and its amino acid sequence ..." | ||
| Vol 10, No 2 (2025) | Antioxidant effect of nigella oil on heated camel and rabbit meat | Abstract PDF (Eng) similar documents |
| Kh. Rachchad, M. Farh, M. E. Khasmi | ||
| "... , thiobarbituric acid reactive substances (TBARS) and carbonyls levels, as well as activities of catalase (CAT ..." | ||
| Vol 7, No 1 (2022) | Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste | Abstract PDF (Eng) similar documents |
| B. K. Kabdylzhar, A. K. Kakimov, Zh. S. Yessimbekov, G. V. Gurinovich, A. K. Suychinov | ||
| "... was replaced with the meat-and-bone paste. The comparative characteristic of the chemical, amino acid, fatty ..." | ||
| Vol 3, No 3 (2018) | BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW | Abstract PDF (Eng) similar documents |
| Marina I. Baburina, Natal’ya L. Vostrikova, Andrew N. Ivankin, Aleksandr N. Zenkin | ||
| "... by groups of polyunsaturated, monounsaturated and saturated fatty acids. Some features of simulation ..." | ||
| Vol 8, No 3 (2023) | Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators | Abstract PDF (Eng) similar documents |
| A. G. Donetskikh | ||
| "... amino acids were determined, as well as the protein quality index (PQI) and amino acid score. Analysis ..." | ||
| Vol 1, No 4 (2016) | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT | Abstract PDF (Eng) similar documents |
| Thanaa Shehab | ||
| "... of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids ..." | ||
| Vol 6, No 3 (2021) | Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes | Abstract PDF (Eng) similar documents |
| O. N. Orlova, V. S. Mkrtichyan, L. V. Skrypnik, L. V. Krichun | ||
| "... fraction of moisture, fat, protein and ash) and the amino acid composition of mutton from the experimental ..." | ||
| Vol 9, No 4 (2024) | Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria | Abstract similar documents |
| J. O. Owheruo, G. I. Edo, P. O. Akpoghelie, A. O. Faturoti, E. F. Isoje, U. A. Igbuku, E. E.A. Oghroro, D. S. Ahmed, E. Yousif, Kh. Zainulabdeen, A. A. Mohammed, A. E.A. Essaghah, H. Umar | ||
| "... , while the phosphorous content ranged from 100.85 to 300.11 mg/100g. The linoleic acid content ..." | ||
| Vol 6, No 3 (2021) | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine | Abstract PDF (Eng) similar documents |
| R. A. Voroshilin | ||
| "... . This research represents the results of enzymatic-acid hydrolysis of raw material in the process of gelatin ..." | ||
| 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 9, No 2 (2024) | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products | Abstract PDF (Eng) similar documents |
| M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov | ||
| "... for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove ..." | ||
| Vol 1, No 2 (2016) | USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION | Abstract PDF (Eng) similar documents |
| A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova | ||
| "... value of the protein complex and horse meat demonstrated the following results: the amino acid ..." | ||
| Vol 6, No 4 (2021) | Application of concave induction cooking to improve the texture and flavor of braised pork | Abstract PDF (Eng) similar documents |
| D. Da, C. Li | ||
| "... , fatty acid profile, lipid and protein oxidation, volatile flavor and sensory test in braised meat were ..." | ||
| 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 | ||
| "... The paper presents studies on the presence or formation of d - enantiomers of amino acids ..." | ||
| Vol 8, No 2 (2023) | The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products | Abstract PDF (Eng) similar documents |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, N. E. Soldatova | ||
| "... In this study the influence of heat treatment type on the change in the fatty acid composition ..." | ||
| Vol 3, No 2 (2018) | METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES | Abstract PDF (Eng) similar documents |
| Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Andrey V. Kulikovskii | ||
| "... for glycerides, phosphatides, free fatty acids and oxidation products was shown. A number of experiments ..." | ||
| Vol 3, No 1 (2018) | MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW | Abstract PDF (Eng) similar documents |
| Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko | ||
| "... in the production from 0.001 to 1–5 mg / kg. The effect of microquantities of free amino and fatty acids, as well ..." | ||
| Vol 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Eng) similar documents |
| I. V. Kaltovich, O. V. Dymar | ||
| "... amino-acid score (90,0–104,0%), protein quality indicator(0,91–1,64), essential amino acid index (1,16-1 ..." | ||
| 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 | ||
| "... The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based ..." | ||
| Vol 7, No 4 (2022) | Study of adipose tissue of Kemerovo piglets: Detection of beige adipocytes | Abstract PDF (Eng) similar documents |
| V. A. Pchelkina, I. M. Chernukha, I. A. Korotkiy, N. A. Ilyin | ||
| "... fatty acid profile of the tested samples. The main peaks were noted in all samples: 970 cm-1 (=C-H out ..." | ||
| Vol 1, No 3 (2016) | ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE | Abstract PDF (Eng) similar documents |
| V. B. Krylova, T. V. Gustova | ||
| "... storage conditions. For example, the mass fraction of protein nitrogen and essential amino acids decreased ..." | ||
| 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 | ||
| "... . In addition, short fragments of a nuclear acid (primers) corresponding to these revealed genes were ..." | ||
| 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 | ||
| "... and aroma of oriental fermented foods by increasing their glutamic acid content and as a result imparting ..." | ||
| 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 | ||
| "... . The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests ..." | ||
| 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 | ||
| "... and facultative-anaerobic microorganisms depends on the amount of dry substances, in particular organic acids ..." | ||
| 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 | ||
| "... : SFAs (10:60:30). The authors also noted that the presence of ascorbic acid in the extract led ..." | ||
| Vol 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Eng) similar documents |
| R. Sakata, S. Takeda, M. Waga | ||
| "... acid content. Nitrate does not appear to serve as a donor of nitrite, but rather inhibits nitrite ..." | ||
| Vol 8, No 4 (2023) | Evaluation of approaches to increase the effectiveness of various disinfectants against biofilm communities of different ages | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, N. A. Nasyrov, E. V. Demkina, E. V. Zaiko, M. D. Reshchikov | ||
| "... on chlorine, peracetic acid and quaternary ammonium compounds with enzymes in concentrations recommended ..." | ||
| Vol 9, No 1 (2024) | Development of a premix based on micellar casein for fortification of meat systems with vitamin A | Abstract PDF (Eng) similar documents |
| N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin | ||
| "... . Protective properties of micellar casein towards different forms of retinol (native vitamin and palmitic acid ..." | ||
| Vol 8, No 1 (2023) | Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stability | Abstract PDF (Eng) similar documents |
| T. G. Abedelmaksoud, A. S. A. Shehata, M. A. M. Fahmy, M. E. Abdel-aziz, A. A. Baioumy | ||
| "... .5%, respectively. Thiobarbituric acid (TBA) analysis at zero time shows that the T1 samples had the minimum value ..." | ||
| Vol 9, No 1 (2024) | Analysis of the substances migration within the trophic chain “soil — plant — raw meat materials” | Abstract PDF (Eng) similar documents |
| B. Bazhenova, R. A. Egorova, Y. B. Tcybenov, I. A. Khankhalaeva, V. V. Dorzhiewa, M. B. Danilov | ||
| "... , and amino acid compositions of meat of the livestock that lives in the pastures of the Borgoy depression ..." | ||
| Vol 9, No 3 (2024) | Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification | Abstract PDF (Eng) similar documents |
| V. E. Wahyuni, I. I. Arief, C. Budima, A. Gunawan | ||
| "... . Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic ..." | ||
| 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 | ||
| "... changes, such as the loss of some essential amino acids and the transformation of certain amino acids ..." | ||
| Vol 9, No 4 (2024) | A review of the irradiation effect on the quality and safety of different types of meat | Abstract similar documents |
| H. M. Qadr, N. F. Salih | ||
| "... and alter vitamins, fatty acids, and amino acids. Furthermore, irradiation can also affect physical ..." | ||
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