Order results by:
| Issue | Title | |
| 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 | ||
| "... of such physiologically valuable food components as biologically active peptides and methods of their recovery from meat ..." | ||
| 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 | ||
| "... Biologically active peptides (BAP) are regarded as the main products of protein hydrolysis. BAP ..." | ||
| Vol 2, No 4 (2017) | AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina | ||
| "... horsemeat on formation of biologically active peptides. Using the T-RFLP analysis, it was established ..." | ||
| 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 | ||
| "... of designing meat-based functional foods, innovative methods for their production and problems arising ..." | ||
| 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 interact ..." | ||
| 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 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 | ||
| "... and Bos taurus) and from the ready-to-consume meat food (canned food) based on the free peptides, which ..." | ||
| 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 | ||
| "... Technologies of isolation and concentration of biologically active substances, developed ..." | ||
| Vol 3, No 3 (2018) | METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| Natal’ya L. Vostrikova, Irina M. Chernukha, Daniil V. Khvostov | ||
| "... difficult to determine the proportion of muscle protein in multi-component meat products that have undergone ..." | ||
| Vol 2, No 1 (2017) | PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE | Abstract PDF (Eng) similar documents |
| Galia Zamaratskaia, Shengjie Li | ||
| "... , separation, protein or peptide identification and data analysis. Mass spectrometry is the most common method ..." | ||
| 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 | ||
| "... and KM = 17.05 µg/µL. In goat meat, the extract was only able to degrade the small peptide area ..." | ||
| 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 | ||
| "... the biochemical transformation of meat proteins upon curing, which resulted in higher rates of biochemical ..." | ||
| 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 | ||
| "... of antimicrobial proteins and peptides are proposed as well as technology for shelf life prolonging. ..." | ||
| 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 6, No 3 (2021) | Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation | Abstract PDF (Eng) similar documents |
| A. A. Kochetkova, V. M. Kodentsova, V. M. Vorobyeva, I. S. Vorobyeva, O. A. Vrzhesinskaya, E. A. Smirnova, V. A. Sarkisyan, O. V. Bagryantseva, I. V. Kobelkova, E. A. Pyrieva | ||
| "... fortification of sausages and minced meat semifinished products are given below. Requirements for fortification ..." | ||
| 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 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 | ||
| "... as a source of nutritional and active substances and are a rich source of animal protein, contain essential ..." | ||
| 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 4 (2024) | Influence of natural plant substances on quality indicators of broiler chicken meat | Abstract similar documents |
| G. K. Duskaev, B. S. Nurzhanov, Sh. G. Rakhmatullin, M. Ya. Kurilkina, K. N. Atlanderova | ||
| "... and Agrotechnologies in 2023 to study the effect of biologically active substances isolated from medicinal plants ..." | ||
| 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 9, No 3 (2024) | Biotechnological methods for separation of pigs pancreas glands protein substances with membrane technologies | Abstract PDF (Eng) similar documents |
| M. E. Spirina, E. K. Polishchuk, L. V. Fedulova, E. R. Vasilevskaya | ||
| "... of biologically active compounds. The purpose of this article is to analyze the efficiency of technological ..." | ||
| 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 7, No 2 (2022) | Influencе of peptides from the bursa of Fabricius in broiler chickens on the functional activity of subpopulations of lymphocytes in immunosuppressed mice | Abstract PDF (Eng) similar documents |
| N. A. Kolberg, S. L. Tikhonov, N. V. Tikhonova, L. S. Kudryashov | ||
| "... . In this regard, the demand for immune-boosting nutraceuticals and functional foods containing biologically active ..." | ||
| 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 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 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 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 | ||
| "... in the composition of specialized biologically active additives (BAAs) to food of the osteotropic direction ..." | ||
| 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 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 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Eng) similar documents |
| I. V. Kaltovich, O. V. Dymar | ||
| "... New emmeat/em products with immunomodulatory effect creation method reflecting differential ..." | ||
| 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 | ||
| "... suggests a depth of destruction of the emprotein/em and empeptide/em nitrogen fraction. It was shown ..." | ||
| Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
| "... these products. emMeat/em, as a source of full-featured animal emprotein/em, is especially popular in this aspect ..." | ||
| 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 | ||
| "... -temperature plasma: high electron energy and high concentration of chemically emactive/em excited and charged ..." | ||
| Vol 2, No 3 (2017) | RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS | Abstract PDF (Eng) similar documents |
| Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova | ||
| "... The article presents a comparative analysis of four methods for quantifying the emprotein/em-empeptide/em ..." | ||
| 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 emmeat/em products with the reduced energy value, minimal amounts of fat, increased ..." | ||
| 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 emmeat/em pates was investigated. The control product contained only beef broth ..." | ||
| 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 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 8, No 2 (2023) | Effect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong | ||
| "... of extraction of embiologically/em emactive/em substances with antioxidant properties, this extract was obtained ..." | ||
| 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 emprotein/em and fat destruction in canned foods during their storage are fragmented ..." | ||
| Vol 8, No 2 (2023) | Optical-spectroscopic analysis of colorimetric changes in meat during its storage | Abstract PDF (Eng) similar documents |
| A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava | ||
| "... The colorimetric and spectral characteristics of emmeat/em and their changes during the period ..." | ||
| 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 | ||
| "... Chicken eggs emproteins/em and their derivatives, like emprotein/em hydrolysates, empeptides/em and amino acids ..." | ||
| 1 - 50 of 248 Items | 1 2 3 4 5 > >> | |
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