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| Issue | Title | |
| 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 | ||
| "... complete distribution of protein fractions was observed in fresh raw minced meat, and when it was exposed ..." | ||
| Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
| E. V. Tsaregorodtseva | ||
| "... The paper describes an experiment on the development of minced meat recipes for poultry-based semi ..." | ||
| Vol 9, No 3 (2024) | Improving the functional and technological properties of minced pork using a proteolytic enzyme | Abstract PDF (Eng) similar documents |
| A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva | ||
| "... properties of minced pork using a proteolytic enzyme of animal origin. Model samples of minced meat were ..." | ||
| 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 development of protein ingredients based on the composites from secondary collagen-containing ..." | ||
| Vol 4, No 4 (2019) | Thawing process calculation of egg ingredients particles in minced meat | Abstract PDF (Eng) similar documents |
| V. P. Agafonychev, V. N. Makhonina | ||
| "... of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg, egg white ..." | ||
| Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Eng) similar documents |
| V. N. Makhonina, V. P. Agafonychev | ||
| "... of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely ..." | ||
| 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 | ||
| "... of the investigation of the fatty acids composition and fatty acid balance of the lipid fraction of minced meat as well ..." | ||
| 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 | ||
| "... from the local market immediately after slaughter, minced and formulated using water incorporated ..." | ||
| Vol 1, No 4 (2016) | INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT | Abstract PDF (Eng) similar documents |
| E. B. Bitueva, T. V. Biltrikova | ||
| "... It was established that inclusion of black radish homogenate into model minced meat from different ..." | ||
| Vol 10, No 1 (2025) | Proteolytic activity of Sechium edule, Cosmos caudatus, Medicago sativa in meat tenderization | Abstract PDF (Eng) similar documents |
| B. Budianto, Z. O. Feri, A. Suparmi | ||
| "... . in meat tenderization. The research included goat meat and beef that was sprinkled with extracts (15% w/w ..." | ||
| 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 | ||
| "... difficult task is to determine the proportion of muscle protein in multicomponent meat products that have ..." | ||
| Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Eng) similar documents |
| O. A. Kovaleva, C. M. Zdrabova | ||
| "... processes. The molecular weight distribution of protein fractions was determined. The derivatives of meat ..." | ||
| 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 | ||
| "... % to 17.35% (P<0.10) depending on the microelement. The mass fraction of protein in experimental pates 1 ..." | ||
| 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 | ||
| "... The aim of the study was to investigate the transformation of meat product’s proteins from pig ..." | ||
| 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 | ||
| "... the quality and nutritional value of meat products is protein oxidation, which can occur during storage via ..." | ||
| 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 | ||
| "... with the processes of protein and fat destruction in canned foods during their storage are fragmented ..." | ||
| Vol 1, No 1 (2016) | PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva | ||
| "... and after thermal treatment of minced meat made from meat raw material with different content ..." | ||
| 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 | ||
| "... of ionized lithium is 66 mg per 1 kg of feed) allows increasing the content of lithium in cooked meat, minced ..." | ||
| 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 | ||
| "... of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components ..." | ||
| Vol 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... are generally lower than for other alternative proteins (e. g. legumes, plant-based meat). The main negative ..." | ||
| Vol 9, No 1 (2024) | The role of enzymes in the formation of meat and meat products | Abstract PDF (Eng) similar documents |
| D. V. Khvostov, A. Yu. Khryachkova, M. Yu. Minaev | ||
| "... The meat industry is one of the most dynamic and competitive sectors of the food industry ..." | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... in proteins. The numerous studies have shown deterioration in functional and technological properties of meat ..." | ||
| 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 | ||
| "... ) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional ..." | ||
| 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 | ||
| Vol 6, No 1 (2021) | A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials | Abstract PDF (Eng) similar documents |
| A. K. Kakimov, Zh. S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, A. M. Baikadamova | ||
| "... and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste ..." | ||
| 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 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 | ||
| "... in all minced meat samples during storage without a significant difference between the control ..." | ||
| 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 | ||
| "... The polycomponent protein-lipid compositions are traditionally used in minced meat products ..." | ||
| Vol 8, No 4 (2023) | Strategies for replacing saturated fat in meat products: A review | Abstract PDF (Eng) similar documents |
| E. Son, K. H. Kwon | ||
| "... This paper aims to provide a better understanding of how to replace saturated fat in meat products ..." | ||
| 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 2, No 3 (2017) | THE USE OF TOOLS DENSITOMETRY IN THE QUANTITATIVE COMPUTATIONS OF PROTEIN FRACTIONS | Abstract PDF (Eng) similar documents |
| Natalia L. Vostrikova | ||
| "... In the study of proteomic profiles of proteins, many scientists stop at the stage of obtaining ..." | ||
| 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 | ||
| "... ester) in vitro and in emulsion-type meat products are investigated. A technology of the introduction ..." | ||
| Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... Meat tenderness is recognized as the most important quality characteristic determining consumer ..." | ||
| 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 ..." | ||
| 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 | ||
| "... complex based on the meat-bone paste and protein-fat-blood emulsion are shown. The technological scheme ..." | ||
| Vol 2, No 1 (2017) | BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, I. M. Chernukha | ||
| "... to the identification and quantification of emprotein/em markers of quality, functionality and safety of emmeat/em raw material ..." | ||
| 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 | ||
| "... .1%, high organoleptic indices of emmeat/em were ensured, the emprotein/em content in white and red chicken emmeat/em ..." | ||
| 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 | ||
| "... in animal tissues or organs, in emmeat/em products during its production processes. It is shown that the process ..." | ||
| Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
| "... complex of muscle emproteins/em in emmeat/em takes place. An effective mode to register the thermal denaturation ..." | ||
| 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 emmeat/em food. In the review, the authors focus on theoretical ..." | ||
| 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 | ||
| "... with partial replacement of emmeat/em raw materials were used. Pork fat, soy emprotein/em and potato starch were used ..." | ||
| 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 | ||
| "... (RSMs) to assess the quality of emmeat/em and finished products is rapidly expanding. From the analysis ..." | ||
| 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 | ||
| "... times higher. A negative effect of more acidic sauce on preservation of the emprotein/em nitrogen emfraction/em ..." | ||
| 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 | ||
| "... . There is a growing commercial interest in peptides generated from emmeat/em emproteins/em is in the context of health saving ..." | ||
| 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 | ||
| "... Over many years, emproteins/em and polypeptides have aroused scientific-practical interest due ..." | ||
| Vol 9, No 2 (2024) | Biodegradable meat packaging: Microbial safety and control for environmental pollution | Abstract PDF (Eng) similar documents |
| K. Saeed, Z. Ali | ||
| "... is biodegradable food packaging material. These films can be produced using emproteins/em, polysaccharide and lipid ..." | ||
| 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 | ||
| "... regression model of emmeat/em emproteins/em attackability by proteolytic enzymes — in vitro (pepsin, trypsin ..." | ||
| Vol 6, No 1 (2021) | Edible insects as a source of alternative protein. A review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, A. N. Zakharov | ||
| "... emprotein/em, has stimulated the interest to new food sources that can include insects as future alternative ..." | ||
| 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 | ||
| "... various recent studies on alternative emprotein/em sources. Food choices, including emmeat/em consumption ..." | ||
| Vol 3, No 4 (2018) | APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| "... emproteins/em (creatine kinase, pyruvate kinase and alpha-enolase). The decomposition of the emfractions/em of fast ..." | ||
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