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| Issue | Title | |
| 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 proteins in meat takes place. An effective mode to register the thermal denaturation ..." | ||
| 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 | ||
| "... The results of studying the effect of various temperatures on the protein composition of minced ..." | ||
| 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 | ||
| "... for the brown color of cooked meat and is influenced by several factors. Active protein aggregates can ..." | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... denaturation processes in proteins. The numerous studies have shown deterioration in functional and ..." | ||
| Vol 1, No 1 (2016) | STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, I. Dederer | ||
| "... effect on actin and myosin resistance to thermal denaturation. Meat salting using the mixture of sodium ..." | ||
| Vol 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... generally lower than for other alternative proteins (e. g. legumes, plant-based meat). The main negative ..." | ||
| Vol 10, No 2 (2025) | Biotransformation of horse meat proteins by probiotic microorganisms to reduce allergenicity | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, S. D. Zhamsaranova, S. N. Lebedeva, A. V. Shсhekotova, S. Yu. Leskova, A. A. Tykheev, R. B. Ayusheeva | ||
| "... biotransformation of horse meat proteins based on the use of probiotic consortium to obtain hypoallergenic meat raw ..." | ||
| 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 meat products during its production processes. It is shown that the process ..." | ||
| 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 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 | ||
| "... in the formulation of the experimental meat pates was investigated. The control product contained only ..." | ||
| 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. As the ..." | ||
| 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 | ||
| "... the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well ..." | ||
| 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 | ||
| "... development of technology and the production of meat food. In the review, the authors focus on theoretical ..." | ||
| 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 | ||
| "... in thermal diffusivity of meat from the stress-resistant poultry by 24.7 % and 54.7 % after radiation ..." | ||
| 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 10, No 2 (2025) | Influence of packaging types on the aging processes of the semi-finished meat products | Abstract PDF (Eng) similar documents |
| N. M. Revutskaya, E. V. Mileenkova, K. V. Sivtseva | ||
| "... stabilizes the color and slows down the degradation of meat proteins. An analysis of domestic and foreign ..." | ||
| 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 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 meat and finished products is rapidly expanding. From the analysis ..." | ||
| 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 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 | ||
| "... types of iso thermal amplification can reduce the analysis time necessary for meat identification ..." | ||
| 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 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 10, No 3 (2025) | Effect of bitter orange or sweet orange juices on the characteristics of beef sausages | Abstract PDF (Eng) similar documents |
| A. D. Cavenaghi-Altemio, N. B. C. Martins, G. G. Fonseca | ||
| "... to the soluble solids in the juices. Protein content remained stable across formulations (22.24–23.39 ..." | ||
| 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 | ||
| "... papers. The use of vegetable oils in meat products, oleogel and emulsion gel technologies, as well ..." | ||
| Vol 10, No 3 (2025) | Meat consumption trends: Health impacts, alternatives, and sustainability perspectives | Abstract PDF (Eng) similar documents |
| R. F. Blessie, M. M. Pragalyaashree, B. Leya, T. U. Nivetha | ||
| "... Meat is a valuable source of energy since it contains protein and fat. It is also a source of key ..." | ||
| 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 | ||
| "... sativa L. in meat tenderization. The research included goat meat and beef that was sprinkled with ..." | ||
| Vol 10, No 3 (2025) | Development of a spectrophotometric approach for assessing pork quality during storage | Abstract PDF (Eng) similar documents |
| V. D. Raznichenka, A. U. Shkabrou, L. U. Lazovikava | ||
| "... The annual growth of meat production, accompanied by significant quality deterioration at all ..." | ||
| Vol 8, No 4 (2023) | Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methods | Abstract PDF (Eng) similar documents |
| E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda | ||
| "... holding capacity (21.78%) and the lowest cooking loss (2.41%). The protein and fat content was higher ..." | ||
| Vol 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) similar documents |
| P. Putnik, D. B. Kovačević | ||
| "... problem with meat consumption that food industry and science addresses by non-thermal replacements ..." | ||
| Vol 11, No 1 (2026) | Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer | Abstract PDF (Eng) similar documents |
| A. A. Baioumy, R. M. Mohamed, T. G. Abedelmaksoud | ||
| "... The increasing demand for healthier meat products has encouraged the development of innovative fat ..." | ||
| 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 | ||
| "... of thermal treatment. The pasteurization regimes allowed retaining a protein nitrogen proportion ..." | ||
| Vol 1, No 3 (2016) | RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY | Abstract PDF (Eng) similar documents |
| A. Y. Prosekov, O. V. Kriger | ||
| "... Highly sensitive and specific method for identification of pathogenic prion protein was developed ..." | ||
| Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) similar documents |
| A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
| "... to increase the functionality of myofibrillar proteins by modifying the structure due to denaturation ..." | ||
| Vol 6, No 2 (2021) | Lactoferrin: properties and application. A review | Abstract PDF (Eng) similar documents |
| I. V. Bobreneva, M. V. Rokhlova | ||
| "... The current state, prospects for using and priorities in studying multifunctional protein ..." | ||
| 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 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
| E. V. Tsaregorodtseva | ||
| "... with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared ..." | ||
| Vol 9, No 1 (2024) | Development of an approach to predicting the bioavailability of enteral nutrition products | Abstract PDF (Eng) similar documents |
| V. V. Kondratenko, E. Yu. Agarkova | ||
| "... bioavailability for diabetes mellitus and thermal injury. Based on the proposed predicted bioavailability vector ..." | ||
| 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 | ||
| "... -style require intake of meat products with the reduced energy value, minimal amounts of fat, increased ..." | ||
| Vol 2, No 3 (2017) | ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE | Abstract PDF (Eng) similar documents |
| Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko | ||
| "... данных The Antimicrobial Peptide Database и Uni Prot Protein Database о наличии антимикробных веществ ..." | ||
| Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
| "... . Using the k-means cluster analysis method, 1) meat raw materials were analyzed for inclusion ..." | ||
| Vol 8, No 2 (2023) | Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass | Abstract PDF (Eng) similar documents |
| B. K. Kabdylzhar, A. K. Kakimov, A. K. Suychinov, G. V. Gurinovich, Z. S. Yessimbekov | ||
| "... dynamic development of the industry in modern conditions. The technology for obtaining chicken meat-bone ..." | ||
| Vol 10, No 3 (2025) | Air sanitation in chicken processing using SAEW: Mist vs forced-air | Abstract PDF (Eng) similar documents |
| K. Muliasari, K. Yutaka, K. Mito, H. Mareto, S. Takashi | ||
| "... In the chilling step of chicken processing, air systems are used for cooling or draining ..." | ||
| 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 | ||
| "... are described. It has been shown that very important changes in proteins properties are caused by denaturation ..." | ||
| 1 - 43 of 43 Items | ||
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