Issue | Title | |
Vol 4, No 1 (2019) | CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY | Abstract PDF (Eng) similar documents |
Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic | ||
"... , food safety and foodborne diseases are very complex, dynamic and difficult to predict. Extreme weather ..." | ||
Vol 5, No 4 (2020) | Foodborne viruses — an emerging pathogens | Abstract PDF (Eng) similar documents |
B. Velebit | ||
"... Viral foodborne illnesses which have become a significant cause of all reported foodborne ..." | ||
Vol 7, No 2 (2022) | Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s | Abstract PDF (Eng) similar documents |
Yu. K. Yushina, E. V. Zajko, M. A. Grudistova, M. D. Reshchikov, N. A. Nasyrov, D. V. Nikitchenko | ||
"... There is constant necessity of developing the accurate and fast methods for detection of foodborne ..." | ||
Vol 8, No 4 (2023) | Cyber-physical systems in food production chain | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
"... about raw materials, temperature and technological conditions, the degree of food product readiness ..." | ||
Vol 8, No 2 (2023) | Salmonella enterica species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection | Abstract PDF (Eng) similar documents |
Z. A. AlShaheeb, Z. A. Thabit, A. G. Oraibi, A. A. Baioumy, T. G. Abedelmaksoud | ||
"... , eggs, and ready-to-eat foods containing poultry products and among patients suffering from diarrhea ..." | ||
Vol 8, No 1 (2023) | Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction | Abstract PDF (Eng) similar documents |
I. V. Petrunina, N. A. Gorbunova, A. N. Zakharov | ||
"... The article summarizes and systematizes the causes and consequences of food loss and waste ..." | ||
Vol 7, No 3 (2022) | Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review | Abstract PDF (Eng) similar documents |
T. V. Gustova | ||
"... on the quality of the food product, we pay attention to its source, raw material and how this food is made ..." | ||
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 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 | ||
"... through the consumption of canned fish in Serbia. This objective was fulfilled by analyzing content ..." | ||
Vol 7, No 1 (2022) | Dioxins and dioxin-like compounds in meat and meat products | Abstract PDF (Eng) similar documents |
E. Aoudeh, E. Oz, M. R. Khan, F. Oz | ||
"... compartments (air, water, soil, sludge, sediment, food, feed, blood, animal and human tissues), humans could ..." | ||
Vol 7, No 1 (2022) | Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology | Abstract PDF (Eng) similar documents |
E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina | ||
"... of the modern nutrition science and meat industry enables creating food products that satisfy consumers’ demand ..." | ||
Vol 7, No 2 (2022) | Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs | Abstract PDF (Eng) similar documents |
D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha | ||
"... The development of general conception methodology for the meat-based functional food compositions ..." | ||
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 | ||
"... One of the primary issues with processed foods during heat treatment and freezing storage is fat ..." | ||
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 | ||
"... and makes them microbiologically safe. However, some harmful food toxicants can occur during the cooking ..." | ||
Vol 8, No 1 (2023) | Water-holding and water-holding capacity of meat and methods of its determination | Abstract PDF (Eng) similar documents |
L. S. Kudryashov, O. A. Kudryashova | ||
"... in the development of technology and the production of meat food. In the review, the authors focus on theoretical ..." | ||
Vol 8, No 4 (2023) | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects | Abstract PDF (Eng) similar documents |
I. V. Safenkova, N. L. Vostrikova, N. A. Taranova, E. A. Zvereva, B. B. Dzantiev, A. V. Zherdev | ||
"... laboratories, which are focused on evaluation of the conformity of food products, have faced issues ..." | ||
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 | ||
"... presents existing descriptors in this field of food science: precision nutrition, nutrigenomics ..." | ||
Vol 8, No 1 (2023) | Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides | Abstract PDF (Eng) similar documents |
S. D. Zhamsaranova, S. N. Lebedeva, B. A. Bolkhonov, D. V. Sokolov, B. A. Bazhenova | ||
"... for development of functional ingredients that draw the attention of specialists in the food production ..." | ||
Vol 8, No 4 (2023) | Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry | Abstract PDF (Eng) similar documents |
V. A. Pchelkina, N. V. Kupaeva | ||
"... of the food products. They contain a wide range of essential oils and biologically active components ..." | ||
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 | ||
"... . Different additives that are allowed or prohibited in the food industry are applied for overcoming protein ..." | ||
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 | ||
"... In Russia, in the production of meat and sausage products, the food colour, named as Red rice ..." | ||
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 | ||
"... to inactivate pathogenic microorganisms upon contact with biological objects and foods. The results ..." | ||
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 the properties of food products, including the formation of oncoassociated subsequent effects on the human body ..." | ||
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 | ||
"... The present article considers the functioning of food supply chains and their major component ..." | ||
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 | ||
"... an acute problem in the field of technical regulation, including with regard to food safety and quality ..." | ||
Vol 7, No 2 (2022) | Review of new technologies used for meat identification | Abstract PDF (Eng) similar documents |
V. Yu. Kornienko, T. A. Fomina, M. Yu. Minaev | ||
"... for identification of meat. These test systems are commonly used in food production and research laboratories ..." | ||
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 | ||
"... of food enterprises. However, the adaptive ability of microorganisms to form biofilms complicates ..." | ||
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 3 (2021) | An effect of food additives on microbiome | Abstract PDF (Eng) similar documents |
V. Yu. Kornienko, M. Yu. Minaev | ||
"... The paper presents a review of available data about an effect of food additives on the human ..." | ||
Vol 7, No 1 (2022) | Scientific challenges in modeling mastication of meat using engineering tools | Abstract PDF (Eng) similar documents |
I. V. Djekic | ||
"... in analyzing different perspectives of food oral processing. As a result, a risk priority number comprising ..." | ||
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 | ||
"... materials, and further lead to spoilage of the food product. On the 5th day of storage the highest intensity ..." | ||
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 | ||
"... in this area are in demand by the food industry. There is noted the work on the creation of innovative ..." | ||
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 | ||
"... and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods ..." | ||
Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) similar documents |
N. A. Gorbunova | ||
"... possibilities of using shockwave technologies in the food industry are discussed. In particular, shockwave ..." | ||
Vol 6, No 4 (2021) | The methodology of food design. Part 2. Digital nutritiology in personal food | Abstract PDF (Eng) similar documents |
A. Y. Prosekov, A. D. Vesnina, O. V. Kozlova | ||
"... . The language of search is Russian and English, search depth is 12 years. In the course of the research two food ..." | ||
Vol 6, No 4 (2021) | Color measurement of animal source foods | Abstract PDF (Eng) similar documents |
B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic | ||
"... Rapid and objective assessment of food color is necessary in quality control. The color evaluation ..." | ||
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 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 | ||
"... Modern technologies of food production that often lead to losses in the main nutrients ..." | ||
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 2, No 1 (2017) | COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE | Abstract PDF (Eng) similar documents |
V. B. Krylova, T. V. Gustova | ||
"... % by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two ..." | ||
Vol 8, No 4 (2023) | Comparative analysis of local pig breeds in China and Russia | Abstract PDF (Eng) similar documents |
K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen | ||
"... , including China and Russia. Pork production in China and Russia has been constantly growing over the last ..." | ||
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 | ||
"... different concentrations of sesame hulls and sunroot to reach the optimal recipe. Chemical, microbiological ..." | ||
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 | ||
"... This article analyses the nutritional value of meat pate produced with the addition of meat-and ..." | ||
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 | ||
"... to be actively used in food industry and agriculture but, at the same time, require thorough investigation ..." | ||
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 | ||
"... The number of people with food hypersensitivity, namely food intolerance and food allergies, grows ..." | ||
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 4 (2020) | The methodology of food design. Part 1. The individual aspect | Abstract PDF (Eng) similar documents |
A. Yu. Prosekov | ||
"... Innovative technologies for food raw material processing and food production are becoming globally ..." | ||
Vol 8, No 3 (2023) | The effect of magnetic and electric fields on the processes of food freezing | Abstract PDF (Eng) similar documents |
G. A. Belozerov, A. G. Belozerov, A. V. Konnov | ||
"... tissue and on their properties. The processes of freezing food media on installations equipped ..." | ||
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 | ||
"... . A review of scientific databases on the topic of iodine-containing food components of various nature ..." | ||
Vol 8, No 3 (2023) | Microalgae as alternative proteins for the sustainable food industry: A review | Abstract PDF (Eng) similar documents |
E. Son, K. H. Kwon | ||
"... This paper reviews the nutritional properties and consumer perceptions of microalgae foods through ..." | ||
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